KR102217012B1 - Manufacturing method of acorn jelly with enhanced texture and acorn jelly using the same - Google Patents

Abstract

The present invention relates to a method for preparing acorn jelly with enhanced texture and acorn jelly prepared by using the same. More specifically, the method for preparing acorn jelly with enhanced texture comprises: a step (S10) of mixing acorn powder, water, and salt and heating and stirring the same until the mixture is changed into brown gel; a step (S20) of cooling an acorn liquid, which has been changed into the brown gel, to a temperature of 30 to 50°C, adding oil, and steaming the same; a step (S30) of preparing first acorn jelly by pouring the steamed acorn liquid into a molding frame and cooling the same; a step (S40) of finely cutting the first acorn jelly, adding a complex extraction fermented liquid, prepared by mixing a Betula platyphylla bark extract and a Sarcodon imbricatus extract and fermenting the same, into the finely cut first acorn jelly, and heating and stirring the same until gel is formed; and a step (S50) of preparing second acorn jelly by lowering the temperature of the gel, steaming the same, pouring the same into a molding frame, and cooling the same.

Description

Manufacturing method of acorn jelly with enhanced texture and acorn jelly using the same}

The present invention relates to a method of manufacturing acorn jelly with improved texture and acorn jelly manufactured using the same.

Acorns are rich in tannins, so they can be easily digested and strengthen capillaries, and aconic acid in acorns has excellent effects in detoxifying heavy metals, so it has been made and eaten from ancient times. Even today, it is a favorite food for snacks and side dishes. to be. In particular, acorn jelly strengthens the intestines and stomach, prevents geriatric diseases, recovers from fatigue and hangovers, and has various effects. It also has a high moisture content and gives a feeling of satiety, while its calories are low and tannins absorb fat. In recent years, it has been widely used as diet food because it suppresses it.

In general, acorn jelly is prepared by immersing and grinding acorns to recover sediment (starch), or by dissolving powdered raw materials in water and filtering to recover the starch, and then simply boiling and packing the starch when the starch is gelatinized. Therefore, since the main component of the existing acorn jelly is starch, there is a disadvantage in that it is impossible to refrigerate distribution due to the aging phenomenon of starch when stored in the refrigerator, due to the water separation phenomenon.

Recently, efforts have been made to develop functional acorn jelly by adding various beneficial ingredients to such acorn jelly. For example, Patent Registration No. 10-0637021 (20061016) describes acorn jelly that can relieve mental and physical fatigue by mixing and adding various herbal extracts during a typical acorn jelly manufacturing process. However, this has a problem that not only the physical properties of the brittle jelly are improved, but also the preference is low.

Accordingly, the inventors of the present invention were studying the improvement of texture and preservation of acorn jelly, by adding a complex extract fermentation broth fermented by mixing birch bark extract and Neungi mushroom extract to the first prepared acorn jelly to form a gel. The present invention was completed by confirming that physical properties such as preservation and syneresis were improved.

Republic of Korea Patent Registration No. 0637021 (announcement date 2006. 10. 20)

Accordingly, an object of the present invention is to provide a method for manufacturing acorn jelly, which can improve physical properties such as texture, preservation, and water migration, and acorn jelly manufactured using the same.

In order to achieve the above object, the present invention is a step of mixing acorn powder, water and salt to heat and stir until it changes to a brown gel (S10); Lowering the brown acorn liquid to a temperature of 30 to 50°C, adding an oil component and steaming (S20); The step of producing a first acorn jelly by pouring the moxibustion finished acorn liquid into a molding mold (S30); After slicing the first acorn jelly, adding a complex-extracted fermentation broth fermented by mixing birch bark extract and Neungi mushroom extract to the first acorn jelly, and heating and stirring until a gel is formed (S40); And it provides a method of manufacturing acorn jelly with improved texture, including the step (S50) of producing a second acorn jelly by lowering the temperature of the gel to heat it and pour it into a mold for cooling.

In addition, in the manufacturing method of acorn jelly with improved texture according to an embodiment of the present invention, the complex extracted fermentation broth is Leukonostoc mesenteroides and strepto in a mixture of birch bark extract and Neungi mushroom extract. It is characterized by fermentation by inoculation of Streptococcus thermophilus.

In addition, in the manufacturing method of acorn jelly with improved texture according to an embodiment of the present invention, the step S40 is a complex extract fermentation broth 10 fermented by mixing birch bark extract and Neungi mushroom extract to 100 parts by weight of the first acorn jelly. It is characterized by adding parts by weight.

The present invention provides acorn jelly with improved texture prepared by the above manufacturing method.

According to the method of manufacturing acorn jelly with improved texture of the present invention and the acorn jelly prepared using the same, there is an advantage of improving the texture by making the texture of the acorn jelly chewy, and excellent effects of improving physical properties such as preservation property and water migration phenomenon of acorn jelly. Have.

Since the present invention can apply various transformations and can have various embodiments, specific embodiments will be described in detail in the detailed description.

The method for manufacturing acorn jelly with improved texture according to the present invention relates to a method for manufacturing acorn jelly with improved texture, preservation, and water phenomena of acorn jelly by adding a complex extracted fermentation broth to the first prepared acorn jelly. (S10); Step of taking moxibustion (S20); Manufacturing a first acorn jelly (S30); It includes a step (S40) of heating and stirring until a gel is formed by adding the complex extracted fermentation broth (S40) and a step (S50) of preparing a second acorn jelly.

The step of heating and stirring (S10) is a step of mixing acorn powder, water, and salt and heating and stirring until it changes to a brown gel.

Mix acorn powder with water, and the mixing ratio is acorn powder 1: 3~5 water. If the mixing ratio of acorn powder and water exceeds 1:5, the jelly becomes too thin, so the taste is not good, and the unique taste of acorns cannot be felt. On the other hand, below 1:3, the jelly becomes too much and the taste is degraded, and the bitter taste of acorns becomes too strong. Therefore, the mixing ratio of the acorn powder and water is preferably 1: 3 ~ 5.

The mixture is boiled by putting it in a heating container, and the boiling temperature is 80~110℃. Below 80℃, the mixture cannot be boiled normally, and above 110℃, acorn powder sticks to the bottom of the heating container. Therefore, the boiling temperature of the mixture is preferably 80 ~ 110 ℃.

The steaming step (S20) is a step of lowering the brown acorn liquid to a temperature of 30 to 50°C, adding an oil component such as sesame oil, and steaming.

The step of manufacturing the first acorn jelly (S30) is a step of manufacturing a first acorn jelly by pouring the steamed acorn liquid into a mold and cooling it.

In the step (S40) of heating and stirring until a gel is formed by adding the complex extract fermentation broth, the first acorn jelly is minced, and the fermented complex extract fermentation broth is added by mixing birch bark extract and Neungi mushroom extract into the first acorn jelly. This is a step of heating and stirring until a gel is formed.

In the case of the first acorn jelly, there are problems such as texture, preservation, and water phenomena as in the conventional acorn jelly, so in order to solve these problems, a complex extracted fermentation broth obtained by mixing birch bark extract and Neungi mushroom extract into the first acorn jelly After the addition, the gel was formed by heating and stirring to improve the texture, preservation, and physical properties of the acorn jelly.

The complex-extracted fermentation broth is characterized in that it is fermented by inoculating Leukonostoc mesenteroides and Streptococcus thermophilus in a mixture of birch bark extract and Neungi mushroom extract.

At this time, it is preferable to add 10 parts by weight of the complex extract fermentation broth obtained by mixing and fermenting the birch bark extract and the Neungi mushroom extract to 100 parts by weight of the first acorn jelly.

The birch (Betula platyphylla var. japonica HARA.) is up to 20 m high, the bark is white, and is peeled sideways. Leaves are alternate, triangular ovate, and irregular serrated at the edge. The length is 5cm~7cm. Flowers bloom from April to May, and fruits mature in September. Fruit trees are drooping down, cylindrical, and the length is about 4cm. In oriental medicine, birch bark is called Baekhwapi (白樺皮) and is used as a medicinal material. Yakseong (寒) and pain (苦), and is known to have the effect of antipyretic, yisu (利水), detoxification, and sojong. It is used as a treatment for various inflammations such as bronchitis, hepatitis, tonsillitis, dysentery, diarrhea, and eczema.

Neungi mushrooms are mushrooms that form the roots and exogenous mycorrhizal roots of oak trees, grow in groups or grow on the ground in broad-leaved forests, and have not yet been cultivated, so they depend on harvesting in natural conditions. The fruiting bodies of these neungi mushrooms are 10~20cm in height, have a funnel-shaped spread like a morning glory, and have many saliva sprouted with a length of 1cm or more. The head of Neungi mushroom is 7 to 25cm in diameter and 7 to 25cm in height, and the surface of the head is rough and has large scales. Initially, it becomes pinkish brown to light brown or gradually reddish brown to dark brown, and the tissue is light reddish white. In addition, Neungi mushroom contains amino acids, fatty acids, free sugars, and fungi, and is edible or used as a medicinal herb.In Korea, it is known to be effective when eating meat because of the high activity of proteolytic enzymes in the private sector or in oriental medicine.

In the present invention, a birch bark extract and an extract of Neungi mushroom are used, and the extract is preferably extracted with one or more solvents selected from water and alcohols having 1 to 4 carbon atoms, more preferably water, methanol, ethanol, Alternatively, extraction is performed using a solvent of butanol, and even more preferably, hot water extraction is performed using water as a solvent. The hot water extraction is performed by 1) adding 5 to 30 times of distilled water based on the weight of neungi mushrooms; 2) extracting hot water for 2 to 5 hours at a temperature of 100 to 130°C; And 3) filtering the hot water extract; however, it is preferable to perform through, but is not limited thereto.

Leukonostoc is a bispheric or streptococcus, producing lactic acid from sugars, and is gram-positive and non-motile. Among them, Leukonostoc mesenteroides is fermented with heterolactic acid and is industrially used in the manufacture of dextrin along with Leukonostoc dextranicum.

Streptococcus thermophilus is a type of Streptococcus aureus characterized by a spherical shape separated from raw milk or plants, and is widely used in yogurt or cheese production due to its rapid acid production ability. .

According to the present invention, the first acorn cake as a synergistic effect by mixed fermentation by inoculating Leukonostoc mesenteroides and Streptococcus thermophilus in a mixture of birch bark extract and Neungi mushroom extract. It is possible to provide acorn jelly that can improve physical properties, such as texture, preservation, and water migration.

Each of the microorganisms used in the present invention may be obtained by pre-sale from a microorganism depositing institution (KCCM, KCTC, etc.) or obtained by a method for obtaining microorganisms known in the art, and then cultured and used.

The step of manufacturing the second acorn jelly (S50) is a step of manufacturing a second acorn jelly by lowering the temperature of the gel to give it steam and then pouring it into a molding mold to cool it, and a second acorn jelly having a chewy texture and elasticity is completed.

Hereinafter, the present invention will be described in more detail through Examples and Experimental Examples, but the following Examples and Experimental Examples are for the purpose of explanation only and are not intended to limit the scope of the present invention.

<Example>

150 g of acorn powder, 650 g of water and 30 g of salt were added to the container, stirred, and then stirred at a temperature of 100° C. and heated until the color changed from beige to brown. After confirming that the color of the acorn liquid turned brown, the heating temperature was lowered to a temperature of 50° C., and 30 g of sesame oil was slowly added to the acorn liquid, while stirring, covered with a lid, and steamed for 3 minutes. The moxibustion was completed acorn liquid was poured into a mold and sufficiently cooled for 5 hours to prepare a first acorn jelly.

After cutting the first acorn jelly and heating it again, 10 parts by weight of the complex extract fermentation broth fermented by mixing birch bark extract and Neungi mushroom extract in the same amount based on 100 parts by weight of the first acorn jelly was added, and at a temperature of 100°C for 20 minutes to 40 Stirring continued for minutes to form a gel.

At this time, the birch bark extract was added 900 parts by weight of water to 100 parts by weight of birch bark, extracted with hot water at 100° C. for 3 hours, and then the filtrate was concentrated under reduced pressure to 60 mmHg to obtain a hot water extract, and the Neungi mushroom extract was also prepared in the same manner. .

The complex-extracted fermentation broth contains Leukonostoc mesenteroides and Streptococcus thermophilus in a mixture of birch bark extract and Neungi mushroom extract at the same ratio in a weight ratio of 1:2. After inoculation of about 5% by weight of liquid fermentation was performed to prepare a complex extract fermentation broth.

When the complex extract fermentation broth of the present invention was added to the first prepared acorn jelly and then heated and stirred to form a gel, it was confirmed that the texture was chewy and firm, and the effect of remarkably increasing the preservation period was confirmed to complete the present invention.

Thereafter, the heating temperature was lowered to a temperature of 50° C., and then 30 g of sesame oil was slowly added to the acorn liquid, while stirring was performed, and the lid was covered and steamed for 3 minutes. After the moxibustion was completed, the acorn liquid was poured into a mold and cooled sufficiently for 5 hours to finally complete the second acorn jelly with a chewy texture and elasticity.

<Comparative Example>

Comparative Example 1 was carried out in the same manner as in the above example, but birch bark extract was excluded.

Comparative Example 2 was carried out in the same manner as in the above Example, except for the extract of Neungi mushroom.

Comparative Example 3 was carried out in the same manner as in the above example, but a shiitake mushroom extract was used instead of the neungi mushroom extract.

Comparative Example 4 was carried out in the same manner as in the above Example, but instead of the complex-extracted fermentation broth fermented by mixing birch bark extract and Neungi mushroom extract, non-fermented birch bark extract and Neungi mushroom extract were used.

Comparative Example 5 was carried out in the same manner as in the above example, except for Leuconostoc mesenteroides.

Comparative Example 6 was carried out in the same manner as in the above Example, except for Streptococcus thermophilus.

Comparative Example 7 was carried out in the same manner as in the above example, but Leuconostoc Citreum was used instead of Leuconostoc mesenteroides.

Comparative Example 8 used a commercial acorn jelly as a control.

<Experimental Example>

1. Sensory test

For acorn jelly prepared according to the above Examples and Comparative Examples, taste, aroma, texture (chewy and plump texture), and preference for a total of 20 people, each of 10 males and females, for acorn jelly prepared according to the above examples and comparative examples. The test was performed, and the results are shown in Table 1 below.

division flavor incense Texture Preference Overall Rating Example 4.8 4.0 4.9 4.8 4.63 Comparative Example 1 3.4 3.5 3.0 3.0 3.23 Comparative Example 2 3.2 3.7 3.0 3.3 3.30 Comparative Example 3 3.5 3.6 3.0 3.2 3.33 Comparative Example 4 3.5 3.8 2.5 3.0 3.20 Comparative Example 5 3.6 3.7 3.5 3.5 3.58 Comparative Example 6 3.3 3.8 3.0 3.2 3.33 Comparative Example 7 3.4 3.9 3.0 3.3 3.40 Comparative Example 8 3.0 4.0 3.0 3.0 3.25

*Sensory test value (5: very good, 0: very bad)

In the case of the acorn jelly prepared by adding the complex extracted fermentation broth to the first prepared acorn jelly by Example and then stirring it with heating, the difference in flavor was not significant compared to Comparative Examples 1 to 8, but it was found to be excellent in taste, texture and preference. It can be seen that the chewy and plump texture of the example received a high score in overall taste and preference, thereby improving the texture.

2. Conservation

In order to evaluate the preservability of the acorn jelly prepared according to the Examples and Comparative Examples, it was visually determined whether or not discoloration and deterioration (odor) were observed for each storage period while refrigerated (5 to 10°C) in each refrigerator. At this time, the same experiment was carried out on acorn jelly, which is distributed in the market as a control.

division storage duration 1 day 3 days 5 days 7 days 10 days 14 days 20 days Example ○ ○ ○ ○ ○ ○ △ Comparative Example 1 ○ ○ △ - - - - Comparative Example 2 ○ ○ △ - - - - Comparative Example 3 ○ ○ ○ △ - - - Comparative Example 4 ○ ○ △ - - - - Comparative Example 5 ○ ○ ○ △ - - - Comparative Example 6 ○ ○ ○ △ - - - Comparative Example 7 ○ ○ ○ △ - - - Comparative Example 8 ○ △ × - - - -

* Determination of occurrence (○: no abnormality, △: occurrence of deterioration and discoloration, ×: severe degree of deterioration and discoloration)

In the case of the Example, it exhibits good preservability until 14 days after refrigeration storage, whereas in the case of the Comparative Example, discoloration and deterioration (odor) after 3 to 5 days elapse, so that the Example improves the preservability of the acorn jelly.

3. Measurement of muck's collection according to storage

Synthesis is a phenomenon in which the dispersion medium contained in the gel is separated out of the gel, and 1 day after sealing the finished jelly in order to investigate the syneresis according to the storage period of the jelly prepared by the methods of Examples and Comparative Examples, It was stored in a refrigerator at 4° C. for 3 days, 5 days, and 7 days, and the water generated from the jelly was poured out and the separated water was poured out, and the weight was measured, and the syneresis rate (%) was calculated by the following equation.

Yield (%) = (weight measured immediately after manufacturing-weight after storage) / weight measured immediately after manufacturing × 100

division Completion rate (%) 1 day 3 days 5 days 7 days Example 0 0 0 0 Comparative Example 1 0.3 0.4 0.6 0.8 Comparative Example 2 1.2 2.3 3.7 4.8 Comparative Example 3 0.9 1.5 2.3 3.0 Comparative Example 4 0.2 0.3 0.3 0.4 Comparative Example 5 0.6 1.6 2.5 3.6 Comparative Example 6 0.5 1.3 2.0 2.9 Comparative Example 7 0.6 1.7 2.4 3.8 Comparative Example 8 1.5 3.4 6.7 8.3

As shown in Table 3, in the case of Example, the syneresis phenomenon did not occur, and in Comparative Examples 1 and 4, it can be confirmed that syneresis was suppressed as the syneresis rate was less than 1%. From this, it can be seen that Neungi mushroom extract is effective in inhibiting the yield of acorn jelly.

On the other hand, in the case of Comparative Examples 2, 3, 5 to 8 in which the Neungi mushroom extract was not contained, the syneresis rate increased with time.

Meanwhile, the above detailed description should not be construed as restrictive in all respects and should be considered as illustrative. The scope of the present invention should be determined by reasonable interpretation of the appended claims, and all changes within the equivalent scope of the present invention are included in the scope of the present invention.

Claims (4)

Mixing acorn powder, water and salt and heating and stirring until it changes to a brown gel (S10);
Lowering the brown acorn liquid to a temperature of 30 to 50°C, adding an oil component and steaming (S20);
The step of producing a first acorn jelly by pouring the moxibustion finished acorn liquid into a molding mold (S30);
After slicing the first acorn jelly, adding a complex-extracted fermentation broth fermented by mixing birch bark extract and Neungi mushroom extract to the first acorn jelly, and heating and stirring until a gel is formed (S40); And
Lowering the temperature of the gel to heat it, pouring it into a mold for cooling, and producing a second acorn jelly (S50); Including,
The step S40 is characterized in that 10 parts by weight of the complex extract fermentation broth fermented by mixing birch bark extract and Neungi mushroom extract to 100 parts by weight of the first acorn jelly is added,
The complex-extracted fermentation broth is fermented by inoculating Leukonostoc mesenteroides and Streptococcus thermophilus in a mixture of birch bark extract and Neungi mushroom extract to improve texture. How to make acorn jelly.
The method of claim 1,
The mixed solution of the birch bark extract and Neungi mushroom extract is a method for producing acorn jelly with improved texture, characterized in that the mixture of the birch bark extract and Neungi mushroom extract in an equal ratio.
The method of claim 1,
The method for producing acorn jelly with improved texture, characterized in that the Leuconostoc mesenteroides and Streptococcus thermophilus are inoculated into the mixture at a weight ratio of 1:2.
Acorn jelly with improved texture prepared by the manufacturing method of any one of claims 1 to 3.