KR101921031B1 - Preparing Method for Sweet Jelly of Mulberry And Sweet Jelly of Mulberry Prepared Thereby - Google Patents

Abstract

The present invention relates to a mulberry jelly product which is good for diet and easy to digest, has improved taste and aroma characteristic to the sweet red bean jelly, and is convenient to ingest regardless time and place. A method for producing the mulberry jelly product comprises: 1) a first step of washing mulberries and extracting juice therefrom to produce mulberry juice; 2) a second step for steaming and grinding skinned cowpeas and roasting the ground cowpeas in a moist state in a pot to produce the ground cowpeas as semi-dry powder; 3) a third step for thoroughly mixing the mulberry juice and the cowpea powder produced in the first and second steps, respectively, with grain syrup, placing the mixture into a pot with water and salt, concentrating the mixture on medium while stirring the mixture, heating the mixture on high heat, heating the mixture on medium heat again, and adding agar powder to the mixture to produce another mixture; 4) a fourth step for placing the another mixture produced in the third step in a mold and molding the another mixture to produce a jelly product; and 5) a fifth step for aging the jelly product produced in the fourth step while refrigerating the same, and packaging the jelly product.

Description

[0001] The present invention relates to a method for preparing an oven yellower and an oven-edged yellow made therefrom,

The present invention relates to a process for producing an oak jelly, and to an oak jelly made from the oak jelly. More specifically, the present invention relates to a process for producing an omelette using a natural sweetener instead of sugar, The present invention relates to a method for producing an oven yam and a method for manufacturing the oak yam, which not only is improved in inherent taste and aroma but can be easily ingested without restriction of time and space.

In the early 2000s, instead of the well-known term "well-being", which has been popular in recent years, products related to "well-being" have been attracting attention. This can be interpreted as reflecting the desire to meet the natural nature of busy modern people at the table and living. In addition, due to adverse effects caused by overuse of antibiotics and weakening of immunity, there is an increasing trend of interest in drugs, remedies and functional foods of natural ingredients used from ancient times. The characteristics of modern society like this require development of natural food which is good for health and can be eaten easily and continuously.

Audi, who has received a lot of attention recently as a foodstuff related to this, is also called as a heartache or a heartache. Heartache has started to be used as a medicine since Tang Dynasty. Its mildness is mild, its taste is sweet, its ingredients are many, and it contains organic acid and mucus, vitamin B1, vitamin B2 and vitamin C.

On the other hand, yang (羊羹) is a typical Japanese confectionery which is made by going to Japan along with Zen culture (禪 宗 文化) as a typical Japanese confectionery, by means of kneading flour and sugar, It is a cookie. At that time, it was called Xiangyang (steamed rice), which was flour, rice flour and salt until it was elastic, and it was mixed with sugar and steamed. Yeongyanggung (煉 羊羹 () is a well-washed agar, sugar and bean jam, well-prepared and cooked, but hardened because it contains a lot of sugar and low water content is high, but it has a high sugar content. Suyanggang (水 羊羹 羹) has the same formula as the sea urchin, but it is watery and contains salt. The thing that is made and sold in Korea belongs to the sea bream.

As a conventional technique related to the use of oats, there is disclosed in Japanese Patent Publication No. 2001-1000, a method of manufacturing a melon containing oats and a melon containing oats produced therefrom. Of the present invention can be easily consumed by the consumer at the same time, so that the functional properties of the product can be improved, and the sugar content is high and the digestion is not easy.

In addition, the following Patent Document 0002 discloses "Mulberry Yelow and Mulberry Leaf Yelagin containing Mulberry Berries or Mulberry Leaves", but it is an object of the present invention to provide yangguk superior in terms of nutrition, function and quality by containing mulberry leaves and oats There is a disadvantage in that the degree of sugar content is high and the preference of consumers such as low digestibility is low.

Accordingly, the present inventors have completed the present invention on a yang-yang which is improved not only in lowering the sugar content but also in digestion and improving the taste and flavor of the yang-yang, .

Korean Registered Patent No. 10-1226477 (registered on May 21, 2013) Korean Patent Laid-Open Publication No. 10-2016-0101782 (published on Aug. 26, 2016)

INDUSTRIAL APPLICABILITY According to the present invention, there is provided an omega-3 fatty acid ester of the formula (I), which is good for dieting and digestion by lowering the sugar content by using the ode, and which can be easily ingested without being restricted by time and space, The present invention provides a method for producing oyster and an oak jelly made therefrom.

The present invention relates to: 1) a first step of water washing and then watering an oodi to obtain an oodi juice; 2) boiling off the peeled eastern bean and then grinding it in a pot and roasting it into a semi-dry powder; 3) The sesame seeds obtained in the first step and the second step are mixed well in the eastern soybean flour, and the water and the salt are mixed together in a pot. The mixture is stirred while being stirred with medium flour, A third step of adding agar powder while heating and heating to obtain a mixture; 4) a fourth step of putting the mixture obtained in the third step into a mold and molding the mixture to prepare a melon; 5) A fifth step of cooling and aging the melon produced in the fourth step and packaging.

The present invention also provides an oak jelly made by the above-described method.

Other specific examples for implementing the present invention are included in the following detailed description.

The process for producing the oven yangkang according to the present invention and the oven yangkang produced therefrom are advantageous for the diet by lowering the sugar content by using a natural material instead of the sugar, and it is advantageous in that the eastern soybean flour which is melted instead of the bean jar is used for digestion.

In addition, it has an advantage of improving the taste and aroma inherent to the yam and enhancing the merchantability, and being able to ingest conveniently without being restricted by time and space.

Furthermore, there is an advantage in that the oven yellows having excellent commercial properties can be manufactured at a low cost with a simple method.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a schematic block diagram of a method for manufacturing an oven yam, according to the present invention; Fig.

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, preferred embodiments and drawings of the method for producing an oven-shaped oven of the present invention and the oven-shaped oven produced therefrom will be described in detail. The embodiments of the present invention can be modified in various forms, and the scope of the present invention should not be construed as being limited to the following embodiments. The embodiments of the present invention are provided to more fully describe the present invention to those skilled in the art. It is to be understood that the terminology used herein is for the purpose of describing preferred embodiments of the present invention.

A method for producing an oodi according to the present invention comprises the steps of: 1) water washing and then watering to obtain an oodi juice; 2) boiling off the peeled eastern bean and then grinding it in a pot and roasting it into a semi-dry powder; 3) A mixture of water and salt was added to the oven juice and eastern soybean flour respectively obtained in the first and second steps, and water and salt were added to the pot. The mixture was stirred while being stirred with medium flour, heated to high heat, A third step of adding agar powder while heating and heating to obtain a mixture; 4) a fourth step of putting the mixture obtained in the third step into a mold and molding the mixture to prepare a melon; 5) a fifth step of cooling and aging the melon produced in the fourth step and packaging.

First, the first step is a step of washing the olive oil and then extracting the olive juice. The olive juice can be obtained by removing the foreign substances by removing ripe orchids and grinding the olive juice. At this time, the juicing means may be any one selected from the group consisting of a juicer, a grinder, a compactor, and an extractor. In addition, various kinds of mulberry can be enumerated as the kinds of mulberry. Of those, it is preferable to select "mulberry" having a high probability of odi.

The second step is to boil off the peeled eastern bean and then grind it in a pot to roast it in a semi-dry powder. Specifically, ripe eastern beans are collected and washed with water to remove foreign substances. The husks are removed by a stripping machine, heated in a pot at 120-130 ° C for 20 minutes, boiled, put into a grinder, thoroughly pulverized, To obtain semi-dry state soybean flour. At this time, when the temperature is lower than 120 ° C, the eastern beans are not boiled sufficiently, and when the temperature exceeds 130 ° C, the eastern beans are boiled too much and can be burned. The eastern soybean flour thus obtained has a low calorie value, which is an effect of eastern soybean, and it is not only effective for dieting such as obesity by giving a full feeling of dietary fiber, but also has a good digestion characteristic of red bean which has been used for producing bean jam And it is used instead of bean jam to improve disadvantages such as having a problem in intestinal health.

In the third step, water and salt are mixed together in the oodi juice and the eastern soybean flour respectively obtained in the first and second steps, and the mixture is poured into a pot, and the mixture is stirred while being heated, Next, agar powder is added while heating in a medium heat, and heated to obtain a mixture. Concretely, the sesame juice obtained in the pot and the eastern soybean flour were mixed well, then water and salt were added together, and the mixture was cooked while stirring the mixture. At this time, it is preferable to mix the sesame juice, eastern soybean flour, wheat germ, water and salt at a weight ratio of 20: 50: 20: 8: 2. If the color of the eastern soybean flour in the pot continues to be oodled, it can be heated by a fire of 120 to 130 ° C., and if the air bubbles rise in the pot, it can be heated again by a medium heat for one hour. At this time, if the temperature is lower than 120 ° C, the mixture does not mix well, and if the temperature exceeds 130 ° C, water vapor evaporates and the mixing becomes difficult.

Next, if the viscosity of the mixture in the pot does not flow directly from the wooden spatula, it can be heated for 15 minutes by adding the agar powder. The agar powder is preferably added at a weight ratio of 0.005 to the crude vegetable. The above-mentioned starch is an alternative raw material used to eliminate the various disadvantages that sugars conventionally used in the production of yeast are high sugar content, as a sweetener which is made by cutting the grain into malt and cutting it into honey. In addition, agar is a seaweed processed product made by freezing the coagulant of hot water extract of mugwort, and its main component is carbohydrate. In addition, it contains many minerals such as calcium, sodium, potassium, and magnesium. The agar is used as a gelling agent, a stabilizer, an aging agent and the like because the agar has coagulation and viscoelasticity. In the present invention, the agar powder is used for solidifying the oar grains by solidifying them, Agar-dissolving solution may also be used.

In the fourth step, the mixture obtained in the third step is put into a molding mold and molded to prepare melted melon. The melted melon can be produced by molding the melted melted mixture in a molding mold for 20 minutes.

In the fifth step, the fermented milk produced in the fourth step is chilled and aged and then packaged. Concretely, the melon produced in the mold is chilled and aged and packed into a finished product. It is preferable that the fermentation is performed at 3 ° C for 12 hours.

The processed oder yangkang produced through the processes of the above-mentioned steps 1 to 6 has a sugar content of 17 to 18 Brix, which is good for diabetics as well as diabetics, and the process is completed by cutting one by one individually for eating.

Furthermore, the above-prepared oven yellows can be individually packaged in a vacuum container and sterilized at the same time as steamed for long-term storage.

1) Purchase of ripe "sour" oodi, remove the foreign matter on the surface, remove it, and put it in the juice extractor obtained.

2) Purchase ripe eastern beans. Remove the foreign matter on the surface of the beans and wash them. Remove the husks with a peeler, put them in a pot, heat them at 120 ℃ for 20 minutes, boil them, put them in a grinder, thoroughly grind them, I got the eastern soybean flour of the state.

3) 200 g of the sesame juice obtained from the above, 500 g of the eastern soybean flour and 200 g of the crude oil were well mixed. Then, 80 mL of water and 20 g of salt were put together, and the mixture was cooked while being stirred with a medium heat.

When the color of the eastern soybean flour was followed by oodine color, it was heated to a high temperature of 120 ° C, and when the air bubbles were raised in the pot, it was further heated with a medium heat for 1 hour.

Next, if the viscosity of the mixture in the pot does not flow directly from the wooden spatula, 1 g of agar powder is added and the mixture is heated for 15 minutes at a moderate temperature.

4) The heated mixture was placed in a mold and molded for 20 minutes to prepare a yoke.

5) The above fermented soybean jelly was chilled at 3 캜 for 12 hours and packed into a finished product.

In comparison with the above-mentioned Example 1, except for adding 150 g instead of 200 g of the oily juice, the remaining oysters were made in the same manner.

In comparison with the above Example 1, except for adding 250 g instead of 200 g of oud juice, the othyangan malt was prepared in the same manner as the other one.

As compared with Example 1, except that 450 g of soybean flour was added in place of 500 g of soybean flour.

As compared with the above Example 1, except that 500 g of 500 g of the soybean flour was added, 550 g of soybean flour was added.

The oyster melon was prepared in the same manner as in Example 1 except that 150 g of oily jelly was added instead of 200 g of oily jelly.

In comparison with the above-mentioned Example 1, except for adding 250 g instead of 200 g of crude oil, only the rest were the same to prepare an oak jellyfish.

<Comparative Example>

Add 150g of the concentrate to the pot while pouring it into the kettle, add 600g of sugar, 1kg of bean sprouts, 30g of agar powder, boil for 10 minutes, turn off the heat, After boiling for a minute, it was put into a molding mold and hardened to make an oak jelly.

<Experimental Example 1> Sensory evaluation

The following sensory tests were carried out in order to confirm the performance of the Odian melon produced in Examples 1 to 7 and Comparative Examples.

The 9-point hedonic scale was used to compare the sensory characteristics of the various potatoes. The average value of the test results is shown in Table 1 below. The average value of the test results is shown in Table 1 below. .

Sensory test results of Odiyan division Exterior Color Flavor Hardness Texture Digestive power Overall likelihood Example 1 6.2 6.0 6.7 6.5 6.3 7.2 6.6 Example 2 5.9 5.7 6.4 6.3 5.9 6.2 6.0 Example 3 6.1 5.8 6.5 6.2 5.8 6.3 6.1 Example 4 5.9 5.5 6.1 6.0 5.7 6.1 5.9 Example 5 5.8 5.6 6.2 6.1 5.8 6.2 5.8 Example 6 5.6 5.6 6.0 5.9 5.8 5.9 5.8 Example 7 5.7 5.7 6.1 5.8 5.9 6.1 5.9 Comparative Example 5.1 5.2 5.2 5.0 5.2 3.8 4.9

The results of the sensory evaluation of the fermented soybean milk according to the above Table 1 are superior to those of Examples 2 to 7 and Comparative Examples in the general items of Example 1 in terms of appearance, color, flavor, hardness, texture, heartburn and overall acceptability And it was found. Particularly, in the case of Example 1, it was found that the digestive power was much better than the comparative example using the bean jam using bean jam.

&Lt; Experimental Example 2 >

20 g of each of the oedyan jelly prepared in Examples 1 to 7 and Comparative Example were taken and mixed in 100 ml of water, vortexed and mixed. Then, the mixture was filtered using a 5 ml syringe and Phenex rc 0.45 탆, ) Were measured, and the results are shown in the following [Table 2].

Sugar content measurement result division Brix Remarks Example 1 17.2 Example 2 17.3 Example 3 17.4 Example 4 17.5 Example 5 17.3 Example 6 17.1 Example 7 17.4 Comparative Example 42.8

From the above Table 2, the sugar content of the sea bream of Example 1 was not different from that of Examples 2 to 7. However, in Example 1, the sugar content was evaluated to be superior to that of the comparative example using sugar (42.8 Brix - > 17.2 Brix).

Finally, as described above, the method for producing an oven yelp according to the present invention is advantageous in that it can be manufactured at low cost by a simple method, which is excellent in commerciality.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments. It is to be understood that various changes and modifications may be made without departing from the scope of the appended claims.

Claims (8)

1) a first step of watering the oats and then juicing them to obtain oud juice;
2) a second step of boiling off the soaked eastern bean by boiling at 120 to 130 ° C for 20 minutes, and then frying it in a pot in a moist state to make semi-dry powder;
3) A mixture of water and salt were mixed together at a weight ratio of 20: 50: 20: 8: 2 together with the sesame seeds mixed in the sesame seeds and eastern soybean flour respectively obtained in the first and second steps, A third step in which the mixture is heated while being cooked while being cooked while being heated with a heavy beverage, and then agar powder is added while heating the mixture to a medium heat and heated to obtain a mixture;
4) a fourth step of putting the mixture obtained in the third step into a mold and molding the mixture to prepare a melon;
5) A method for manufacturing an oven jelly, comprising the step of cooling and aging the yeast produced in the fourth step and packaging.
delete delete The method according to claim 1,
Wherein, in the step (3), when the color of the eastern soybean flour is odorless, the flour is heated to 120 to 130 ° C, and when bubbles are raised in the pot, the flour is further heated for 1 to 2 hours.
5. The method of claim 4,
Wherein the agar powder is put into a pot at a rate of 0.005 weight ratio with respect to the juice 1 when the viscosity of the mixture does not flow directly from the wooden spatula in the pot.
6. The method of claim 5,
Wherein the agar powder is added in the third step and heated while being stirred for 15 minutes at a middle temperature.
The method according to claim 6,
Wherein the fermentation is performed at 3 ° C for 12 hours during the fifth step.
The ointment produced by the method of any one of claims 1 to 7, wherein the sugar content is in the range of 17 to 18 Brix.

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