KR102321804B1 - Preparing method of muk with peanut and chestnut - Google Patents

Abstract

The present invention, a pulverization step of pulverizing chestnuts and peanuts from which the skin has been removed, a precipitation step of mixing the chestnuts and peanut powder obtained through the pulverization step with water and leaving it for a predetermined time, then removing the supernatant to obtain a precipitate , It relates to a method for producing peanut chestnut jelly, comprising a heating step of mixing the precipitate, nut powder and salt with water, heating and stirring to prepare a jelly, and a cooling step of putting the jelly obtained through the heating step into a container and cooling it, and this Peanut chestnut prepared through the same method has excellent texture and flavor, and it is not easily broken, so it is easy to consume.

Description

The manufacturing method of peanut chestnut jelly {Preparing method of muk with peanut and chestnut}

The present invention relates to a method for producing peanut chestnut jelly, and more particularly, to remove the bitter taste of the jelly by manufacturing the jelly using peanut and chestnut powder, and to improve the flavor by including peanut powder having a predetermined particle size it's about how

It is a traditional Korean food made with aged acorns, buckwheat, mung bean, etc. as raw materials. It refers to a food that is hardened by removing the shell of the raw material, pulverizing it, and heating and stirring it with water and then cooling it. It has a jelly-like texture while retaining the original flavor of the aged raw material. It is seasoned with soy sauce, green onion, sesame oil, red pepper powder, and sesame salt and used as a snack or side dish.

The manufacturing method is different depending on the material used, and it is generally manufactured through the following method.

In the case of acorn jelly made from acorns, the peeled acorns are soaked in water and boiled to sufficiently remove the astringent taste peculiar to acorns. After filtration, the filtered water is allowed to stand for a predetermined period of time, and the resulting precipitate is heated and stirred, steamed for a predetermined time on a low heat, and then cooled by pouring cold water to produce a soft, elastic and glossy acorn cake.

In the case of mung bean cake using mung bean as a raw material, the mung bean is soaked in water to remove the skin and pulverized, then the pulverized product is filtered using a paper bag, etc. When a predetermined viscosity is expressed, it is transferred to a bowl, cooled and hardened to produce mung bean cake with a soft and clean color.

In the case of buckwheat jelly made from buckwheat as a raw material, buckwheat is soaked in hot water, the shell is removed and pulverized, filtered through a sieve having a predetermined diameter, mixed with water and allowed to stand. And after stirring, it can be put in a bowl, cooled and dried to prepare buckwheat jelly.

With such old starch as the main ingredient, it has a light and soft taste, goes well with other foods, and is used as a side dish with seasoning itself, or cooked in various ways such as rice cakes, muksabal, muk-chim, and muk-bokkeum. do.

Since this old buckwheat or acorn is the main ingredient, it has low functionality compared to other health foods, and as people's tastes are diversified, the number of people who like jelly with a light taste is gradually decreasing. lower, and the competitiveness is diminishing.

Accordingly, various efforts are being made to enhance the palatability of the jelly by enhancing the flavor or improving the texture.

For example, Korean Patent Application Laid-Open No. 10-2018-0090702 provides a jelly with sea urchin as the main material, thereby providing a jelly with a novel flavor different from that of the conventional jelly, and provides nutrients such as various proteins and minerals contained in sea urchin. Although there is an advantage that can be done, there is a problem in that the chewy texture like jelly-like jelly unique to the jelly does not appear because agar is used to prepare the jelly formulation.

As another example, Korean Patent Registration No. 10-1043515 discloses that by providing an acorn jelly containing shiitake mushroom, it improves the texture of the acorn cake, provides flavor due to the shiitake mushroom, and exhibits excellent characteristics in terms of nutrition. have.

Although the conventional raw materials such as old acorns, buckwheat, mung beans, etc. were used as raw materials, and the palatability was improved by adding additives to them, acorns, buckwheat, and mung beans are still used as the main raw materials, so the palatability is substantially improved by adding additives. The effect was insignificant. Accordingly, the need for a new jelly manufacturing method that can improve the texture, flavor, and nutritional components of the jelly has emerged.

Publication No. 10-2018-0090702 (published on August 13, 2018) Registered Patent No. 10-1043515 (registered on June 15, 2011)

In the present invention, it is an object of the present invention to provide a new manufacturing method of jelly that can improve the texture, flavor, and nutritional components of the jelly.

One embodiment of the present invention for achieving the object as described above, the pulverizing step of pulverizing the chestnuts and peanuts from which the skin is removed; A precipitation step of mixing chestnuts and peanut powder obtained through the grinding step with water and leaving it for a predetermined time, then removing the supernatant to obtain a precipitate; A heating step of mixing the precipitate, nut powder and salt with water, heating and stirring to prepare a jelly; and a cooling step of cooling the jelly obtained through the heating step into a container.

The heating step is a first heating step of mixing 15 to 23 parts by weight of the precipitate with respect to 100 parts by weight of water at room temperature, and then heating and stirring at a high temperature to prepare a mixture; and a second heating step of adding nut powder and salt having a particle size of 0.5 to 3.0 mm to the mixture obtained through the first heating step, and heating and stirring at a low temperature.

The nut powder may be included in an amount of 10 to 17 parts by weight based on 100 parts by weight of the mixture.

The nut powder may be obtained by grinding at least one or more nuts selected from the group consisting of peanuts, walnuts, pine nuts, chestnuts, sunflower seeds, pumpkin seeds, pistachios, almonds, cashews, Brazil nuts, macadamia nuts and pecans.

The water used in the heating step may be lotus leaf water obtained by decoction of lotus leaves.

The manufacturing method of the jelly of the present invention has the effect of removing the bitter taste of the jelly, and improving the flavor, texture, and nutritional components.

In addition, it is possible to provide a jelly that can be easily ingested even when using chopsticks or a fork by improving the strength while maintaining the characteristic soft texture of the jelly.

Hereinafter, before describing in detail through preferred embodiments of the present invention, terms or words used in the present specification and claims should not be construed as being limited to conventional or dictionary meanings, and meanings consistent with the technical spirit of the present invention and should be interpreted as a concept.

Throughout this specification, when a part "includes" a certain component, it means that other components may be further included rather than excluding other components unless otherwise stated.

Hereinafter, an embodiment of the present invention will be described. However, the scope of the present invention is not limited to the following preferred embodiments, and those skilled in the art can implement various modified forms of the contents described herein within the scope of the present invention.

The present invention relates to a method for producing peanut chestnut jelly, comprising: a grinding step of pulverizing chestnuts and peanuts from which the skin has been removed; A precipitation step of mixing chestnuts and peanut powder obtained through the grinding step with water and leaving it for a predetermined time, then removing the supernatant to obtain a precipitate; A heating step of mixing the precipitate, nut powder and salt with water, heating and stirring to prepare a jelly; and a cooling step of cooling the jelly obtained through the heating step into a container.

Peanut chestnut manufactured through this manufacturing method Because it is manufactured with aged peanuts and chestnuts as the main ingredients, it does not have a characteristic bitter or astringent taste unlike acorn jelly. It has the advantage of being easily enjoyed by all age groups due to the added savory flavor.

First, the pulverizing step is a step of pulverizing the chestnuts and peanuts from which the skin has been removed.

Chestnuts and peanuts used in the crushing step can be used in which foreign substances and skins have been removed through washing. Since chestnuts and peanuts have different hardness, it is preferable to grind and mix each to form a uniform fineness. Because the size is too large, it is difficult to obtain starch in the precipitation step, and at the same time, the cohesive force of the jelly is lowered by the particles, and thus the strength of the finally manufactured jelly may be reduced, and the texture of the particles may be felt when ingested, resulting in a bitter taste.

On the other hand, if it exceeds 250 mesh, it does not affect the strength or texture of the jelly, but may not be easily mixed with water during the manufacturing step. it is preferable

Next, the precipitation step is a step of obtaining a precipitate by mixing chestnuts and peanut powder obtained through the grinding step with water and leaving it for a predetermined time, then removing the supernatant water. In this step, when the mixture of chestnut powder, peanut powder, and water is left still for a predetermined time, the starch contained in the chestnut powder and peanut powder flows out to the outside of the particles by water to form a precipitate together with the particles out of the starch do. As such, the starch leaked to the outside of the particles acts as a coagulant for coagulating and adhering the particles when manufacturing the jelly thereafter, thereby forming a jelly having a lump shape.

At this time, chestnuts and peanut powder are preferably mixed in an amount of 30 to 70 parts by weight of peanut powder based on 100 parts by weight of chestnut powder. When the peanut powder is included in less than 30 parts by weight, the chestnut flavor is too strong. When the peanut powder is included in excess of 70 parts by weight, the flavor of peanuts becomes strong and may impair the flavor of jelly, so it is preferable to mix within the above-described weight range.

In addition, the volume of water mixed with chestnuts and peanut powder is preferably at least twice the total volume of the combined chestnut powder and peanut powder. It may be difficult to obtain a dried precipitate, and in this case, when the jelly is prepared using the precipitate, the hardness, tangy texture, and mouthfeel of the jelly may be poor.

In this step, the mixture of chestnut powder, peanut powder, and water is allowed to stand for a predetermined time and separated from the sediment and supernatant. Not only this is not formed, but also the starch does not leak out sufficiently from chestnuts and peanut powder to the outside, which may impair the texture and texture of the jelly, and if it exceeds 5 hours, additional precipitation is not formed, so the mixture is prepared for 1 to 5 hours It is preferable to stand still for a while.

Next, a heating step of mixing water and previously separated sediment, nut powder and salt, and heating and stirring to prepare a jelly is performed. Through this step, a jelly having a flowability and a predetermined viscosity is formed.

This heating step includes a first heating step of preparing a mixture by mixing water and sediment at room temperature, heating and stirring, and a second heating step of heating and stirring, adding nut powder and salt to the mixture obtained through the first heating step It can be carried out in two steps.

Specifically, the first heating step is a step of preparing a mixture by mixing 15 to 23 parts by weight of the precipitate with respect to 100 parts by weight of water at room temperature, and then heating and stirring at a high temperature of about 140 to 250° C.

In this step, it is preferable that the mixing of the water and the precipitate is first made at room temperature. When the water and the precipitate are mixed under heating, the precipitate is first changed to a gel with viscosity before the water and the precipitate are uniformly mixed, and then the water This is because it is difficult to uniformly mix the precipitate and the precipitate.

The water used at this time may be generally edible water such as tap water, ionized water, soft water, etc., but it is preferable to use lotus leaf water obtained by decoction of lotus leaves.

Lotus leaf stops diarrhea caused by heat and moisture, quenches thirst, relieves dizziness by clearing wind and heat accumulated in the head and eyes, and is used in the treatment of various bleeding disorders such as hemoptysis, nosebleeds, urination, and uterine bleeding. known to be good In addition, it has antioxidant and detoxifying effects, and is known to be helpful in preventing adult diseases and inhibiting aging caused by free radicals. is described.

In the case of using lotus leaf water made by decoction of lotus leaves having such an effect when manufacturing jelly, not only can the physiological effect of lotus leaf be obtained, but also lotus leaf water acts as a natural preservative to maintain the freshness of the jelly for a long time, so that it can be stored for a long time. make it possible

This lotus leaf water can be obtained by mixing lotus leaf water and water 5 to 8 times the weight of lotus leaf water, heating for 1 to 3 hours, and then filtering and removing lotus leaves. In this case, it is preferable to use ionized water to increase the leaching rate of useful components contained in the lotus leaf, and for the lotus leaf, it is preferable to use a dried lotus leaf or a peeled lotus leaf, not a raw lotus leaf. In particular, when peeled lotus leaves are used, a fragrant flavor is generated in the step of peeling lotus leaves, and the flavor of lotus leaf water is improved, so it is preferable to use peeled lotus leaves. At this time, the peeling method of the lotus leaves is not particularly limited.

In the first heating step, when 15 to 23 parts by weight of sediment are mixed with respect to 100 parts by weight of water, the elasticity and texture of the jelly are best formed. The texture is soft like jelly, weak in strength, and lacking in elasticity, so there is a problem that the jelly is easily broken when you pick it up in the process of cooking or ingesting it.

On the other hand, if the content of the precipitate exceeds 23 parts by weight, the texture is not good because the jelly is formed excessively hard, and the taste of the jelly is too strong, so that the preference may be lowered. it is preferable

The first heating step, as described above, is performed by mixing water and the precipitate at room temperature and heating and stirring. In this step, heating and stirring are performed until the mixture becomes viscous, and the surface of the mixture is viscous when stirred. The time point at which the grain is formed is determined as the time point at which the second heating step is performed.

The second heating step is a step of adding nut powder and salt for seasoning to the mixture obtained in the first heating step, heating and stirring at a low temperature of about 35 to 70°C. Through this step, the viscosity of the mixture increases, and when cooled, a hard and elastic jelly formulation is created.

Nut powder contributes to improving the texture of the jelly by providing a different texture to the soft chewed jelly, and not only gives a savory taste, but also improves the nutritional effect of the jelly due to various nutrients such as protein, dietary fiber, and minerals contained in the nuts. play a role in improving

Nut powder is at least one selected from the group consisting of peanuts, walnuts, pine nuts, chestnuts, sunflower seeds, pumpkin seeds, pistachios, almonds, cashew nuts, Brazil nuts, macadamia nuts and pecans with a particle size of 0.5 to 3.0 mm. It can be obtained by grinding to have a distribution.

At this time, when the particle size of the nut powder is less than 0.5 mm, it is difficult to chew and it is difficult to obtain a texture improvement effect. Since the problem of settling down may occur, it is preferable to adjust the particle size range of the nut powder to 0.5 to 3.0 mm.

The nut powder is preferably included in an amount of 10 to 17 parts by weight based on 100 parts by weight of the mixture before being heated in the first heating step. , it is difficult to obtain the effect of improving nutrition, and when it exceeds 17 parts by weight, it is difficult to form the formulation of the jelly, and since the jelly obtained through the cooling step is easily crushed and difficult to maintain its shape, it is preferably included within the above-mentioned weight range. .

Next, a cooling step of putting the jelly obtained through the heating step as described above in a container and cooling is performed. Before putting the jelly into the container, it is preferable to apply oil such as sunflower oil, sesame oil, perilla oil, olive oil, or corn oil to the container and then put the jelly into the container.

Peanut chestnut obtained through this step is manufactured using peanuts and chestnuts as the main raw materials, so it has a unique sweet and savory flavor without astringency or bitterness. It has the advantage that it can be easily enjoyed by people of all ages and genders by improving the preference for jelly.

Hereinafter, specific actions and effects of the present invention will be described through an embodiment of the present invention. However, this is presented as a preferred example of the present invention, and the scope of the present invention is not limited according to the embodiments.

[ manufacturing example ]

First, the skins of chestnuts and peanuts were removed, and foreign substances were removed by washing in running water. After pulverizing chestnuts and peanuts from which foreign substances have been removed to have a particle size of 100 to 250 mesh, respectively, 650 g of chestnut powder and 195 g of peanut powder are mixed, and purified water having a volume of about three times the volume of the mixed powder is added and mixed. After standing at room temperature (20 ℃) for 4 hours to remove the supernatant to obtain a precipitate.

1,000 g of lotus leaf water prepared in advance and 180 g of sediment are mixed at room temperature, heated and stirred at a temperature of about 180 ° C. After mixing 130 g of powdered rice and 0.5 tsp of salt, stirred, put in a container coated with sesame oil, and cooled for 18 hours in a cool shade with good ventilation to prepare peanut chestnut jelly.

As the lotus leaf water, a mixture obtained by mixing stripped lotus leaves and ionized water and heating for 2 hours was used.

[ Experimental example One]

Prepare peanut chestnut jelly using the same method as in Preparation Example, but use lotus leaf water, tap water, and purified water with the water used in the heating step, put each prepared jelly in a separate airtight container, seal it, and then put it in a shade of 20℃ At 9 am, the smell of the jelly was checked every day, and the formulation state of the jelly was visually checked, and the time point at which it was judged to be the upper limit was listed in Table 1.

item smell surface condition texture lotus leaf 8 days 7 days 7 days tap water 2 days 2 days 2 days purified water 3 days 2 days 3 days

Referring to Table 1, it was confirmed that, when stored at room temperature, in the case of peanut chestnut jelly made with lotus leaves, it maintained a fresh state without odor or formulation change for about a week, and manufactured peanut chestnut jelly using tap water or purified water. In one case, it was confirmed that a hoarse odor was produced within 2-3 days when stored at room temperature, a slippery film was formed on the surface, the tangy texture disappeared, and it became hard and hard.

From these experimental results, it was found that the freshness of the jelly is maintained longer when using lotus leaf water when manufacturing peanut chestnut jelly, and it is predicted that the freshness will be maintained longer when refrigerated.

[ Experimental example 2]

A peanut chestnut jelly was prepared using the same method as in Preparation Example, but the physical properties of the jelly prepared by variously changing the particle size of the peanut powder mixed in the heating step were analyzed using a food physical property analyzer (Texture Analyzer, TA-XT2, Stable Micro Systems, UK). ) and the results are shown in Table 2.

granularity
(mm) Hardness
(Hardness, g) resilience
(Springiness) cohesive
(Cohesiveness) Chewability
(Chews) Example 1 0.5~3.0 368.25 1.34 0.76 272.54 Comparative Example 1 0.1~0.4 453.01 0.56 0.83 316.17 Comparative Example 2 2.3~6.0 274.65 1.42 0.73 153.82 Comparative Example 3 3.2~5.5 201.33 1.48 0.72 100.64

Referring to the experimental results, first, in the case of Comparative Example 1, the hardness was higher than that of Example 1, which showed that the chewiness was high, but it was determined that the texture was hard without being tangled due to the low elasticity.

In the case of Comparative Example 2 and Comparative Example 3, the elasticity and cohesiveness are similar to those of Example 1, but the hardness and chewiness are low, so it is determined that the jelly product will be easily broken when cooking or picking up using chopsticks.

Therefore, it is preferable to adjust the particle size of the nut powder to 0.5 to 3.0 mm in order to realize the texture of the chewy jelly without being easily broken.

[ Experimental example 3]

After having 20 male and female evaluation groups in their 10s and 60s taste each peanut balm jelly prepared in Experimental Example 2, 1 point (bad) to 5 points (excellent) for elasticity, chewiness, sound collection, and preference items of the jelly After the evaluation was made using the point scale method, the average value of the evaluation values is shown in Table 3.

resilience Chewability sound collection symbol Example 1 4.9 4.9 4.5 4.7 Comparative Example 1 2.8 2.5 4.9 3.2 Comparative Example 2 4.8 3.8 2.6 3.7 Comparative Example 3 4.7 4.1 2.8 3.6

Referring to the experimental results in Table 3, in the case of Example 1, it was evaluated to be excellent, with a score of 4.5 or higher in all items, and had a chewy texture as a whole, while the proper texture of peanut powder was harmonized, and it was easy to use chopsticks It was evaluated as being easy to consume because it can be picked up.

In the case of Comparative Example 1, it received excellent evaluation only in the sound collection item, and the formulation was hard and easy to pick up, but it was excessively hard to lack the elastic texture of the jelly, and it was evaluated that the texture was not good because the peanut powder was not chewed well. .

In the case of Comparative Example 2 and Comparative Example 3, only the elasticity and chewiness were evaluated as excellent, and the size of the peanut powder was large and the texture was good.

Therefore, from the results of this experiment, it was confirmed that when the peanut powder had a particle size range of 0.5 to 3.0 mm in the same manner as in Experimental Example 2, the texture, texture, formulation, strength, etc. of peanut night jelly were all excellently implemented.

[ Experimental example 4]

It was prepared using the same method as in Preparation Example, but the content of peanut powder used as nut powder was adjusted as shown in Table 4, and physical properties for hardness and elasticity were measured in the same manner as in Experimental Example 2, and evaluation group of Experimental Example 3 After having them evaluate the flavor, texture, and preference of peanut chestnut jelly using a five-point scale method, the average value is shown in Table 4.

In Table 4, the content of peanut powder means the content based on 100 parts by weight of the mixture of lotus leaf water and sediment used in the first heating step.

Peanut powder content
(parts by weight) physical property measurement sensory evaluation Hardness
(Hardness, g) resilience
(Springiness) zest texture symbol Example 1 11 368.25 1.34 4.6 4.8 4.7 Example 2 14 371.10 1.37 4.8 4.9 4.8 Example 3 16 355.62 1.31 4.8 4.9 4.8 Comparative Example 4 9 304.50 1.38 2.4 3.1 2.8 Comparative Example 5 19 227.45 1.08 3.0 4.3 3.5

Referring to the experimental results in Table 4, in the case of Examples 1 to 3, the hardness is about 350 to 370 g and the average elasticity is 1.34, and it is judged that the elasticity and chewiness are properly harmonized with texture and texture. In addition, as a result of the sensory evaluation, it was confirmed that the flavor, texture, and preference received a high rating of 4.5 or higher in all items.

On the other hand, in the case of Comparative Example 4, the elasticity was similar to that of Examples, but the hardness was lowered, and the flavor was lowered due to insufficient peanut powder content and the texture was evaluated as not good.

In the case of Comparative Example 5, which contains a large amount of peanut powder, it was evaluated that the peanut flavor excessively harms the flavor of raspberry due to the excessive peanut powder content. It was evaluated that it was difficult to eat because it was easily broken when picked with chopsticks.

Therefore, in order to obtain the hard and resilient peanut chestnut jelly, and to obtain the effect of improving the texture and flavor due to the nut powder, the content of the nut powder is 10 to 17 parts by weight with respect to 100 parts by weight of the mixture of lotus leaf water and sediment. It was confirmed that it is desirable to be added to satisfy the satisfaction.

The present invention is not limited to the specific embodiments and descriptions described above, and without departing from the gist of the present invention claimed in the claims, anyone with ordinary skill in the art to which the invention pertains can implement various modifications and such modifications shall fall within the protection scope of the present invention.

Claims (5)

pulverizing step of pulverizing chestnuts and peanuts from which the skin has been removed;
A precipitation step of mixing chestnuts and peanut powder obtained through the grinding step with water and leaving it for a predetermined time, then removing the supernatant to obtain a precipitate;
A heating step of mixing the precipitate, nut powder and salt with water, heating and stirring to prepare a jelly; and
Including; a cooling step of cooling the jelly obtained through the heating step into a container,
In the precipitation step, 30 to 70 parts by weight of peanut powder are mixed with respect to 100 parts by weight of chestnut powder, and the volume of water to be mixed is at least twice the total volume of the chestnut powder and peanut powder,
The heating step is
mixing 15 to 23 parts by weight of the precipitate with respect to 100 parts by weight of water at room temperature;
A first heating step of heating and stirring to 140 ~ 250 ℃ to prepare a mixture; and
A second heating step of adding nut powder and salt having a particle size of 0.5 to 3.0 mm to the mixture obtained through the first heating step and heating and stirring to 35 to 70° C.;
The nut powder is, with respect to 100 parts by weight of the mixture, 10 to 17 parts by weight of the manufacturing method of peanut jelly, characterized in that it is included. delete delete According to claim 1,
The nut powder is obtained by pulverizing at least one or more nuts selected from the group consisting of peanuts, walnuts, pine nuts, chestnuts, sunflower seeds, pumpkin seeds, pistachios, almonds, cashews, Brazil nuts, macadamia and pecans, characterized in that The manufacturing method of peanut balm jelly. According to claim 1,
The water used in the heating step is, characterized in that the lotus leaf water obtained by decoction of the lotus leaf, the manufacturing method of peanut night jelly.