KR20010083527A - A manufacturing method of arrowroot jelly - Google Patents

Abstract

PURPOSE: Provided is a method for preparing a kind of jelly by using arrowroot starch and pine needle powder. This arrowroot jelly has the medical benefits of arrowroot and the natural flavors of arrowroot and pine needle, and also can be preserved for a long time due to the antiseptic property of pine needle. CONSTITUTION: The method includes the following steps of: (i) pulverizing crushed arrowroot and pressing out the pulverized arrowroot before separating fibroid material and arrowroot juice; (ii) soaking the arrowroot juice in water of 10times and settling arrowroot starch once a day for 5-6 days while filtering out the fibroid material through a sieve; (iii) drying the sediment naturally for 5 days or in an oven for 48 hrs and pulverizing the dried sediment; (iv) mixing 95-99% of the arrowroot powder with 1-5% of pine needle powder; and then (v) boiling the resultant mixture in water of 3times at 100deg.C for 7-8min and steaming the boiled mixture for 8-10min, followed by putting the mixture in a mold and hardening it.

Description

A manufacturing method of arrowroot jelly}

TECHNICAL FIELD This invention relates to the jelly which used the raw material as a raw material. More specifically, it relates to a jelly prepared by taking the starch of 칡 and mixing it with pine needle powder. As people move away from nature and feel nostalgia about nature, they want to consume food made from raw materials collected directly from nature, not cultivation. However, no food has yet appeared to satisfy the taste of modern people. Has long been used by humans as a health food effective to the human body. As it turns out that it is good for getting rid of hangovers and warming the body while helping blood circulation, the charm of Cayon is becoming a favorite food of modern people. Nevertheless, there are no processed products that can be consumed as food, but they are squeezed at the entrance of amusement parks or hiking trails to sell juice. .

The present invention is to solve this problem, it is an object of the present invention to obtain a natural flavor and nutrients coming out from it by combining pine needle powder while processing starch in 칡 as jelly. .

In order to achieve the above object, there is a feature of the present invention for preparing starch by pulverizing and compressing 후 and mixing it with pine needle powder.

Cut cans into 2cm lengths with a knife or an electric machine, grind them with a grinder, and squeeze them with a compressor to separate the fibers and waters. The starch is squeezed out daily, and the fibers are filtered out to remove them. The sediment is dried for 5 hours in natural drying or in a dry oven for 48 hours and powdered to 5-8% moisture. 3 times of water was added to the mixture containing fine powder (95-99%) and finely ground pine needle powder (1-5%), boiled for 7-8 minutes at 100 ℃, and steamed for 8-10 minutes. Put it in the next mold and harden it into a certain shape. The reason why pine needles are added is that pine needles not only have a distinctive flavor, but also make the jelly cook well and act as a preservative to keep the jelly for a long time.

<Example>

Grind 17kg of raw water, put it in 170kg of water, and remove starch sediment once a day for 6 days, filter out the fiber with fiber, and dry it with 6% moisture for 48 hours in dry oven. Get powder. After mixing 36 g of pine needle powder (commercially available) with this powder, add 3.7 liters of water, boil in a pot at 100 ° C for 7-8 minutes, and boil for 8-9 minutes. Then, put in a mold to cool for 3 to 4 hours to harden to prepare 10 pieces of 500g jelly.

가공 By processing with jelly, 칡 foods that are hard to be easily purchased by the general public can be easily purchased and consumed in general stores. You can enjoy the natural flavor that is mixed with the clean flavor of pine needles and pine needles, and the long-term storage is possible by preservative action of pine needles.

Claims (2)

Grind the 정도로 about 2cm long and grind it with a grinder, and then squeeze it with a compressor to separate 칡 fiber and 칡. The sediment is filtered and then dried for 5 hours in a dry oven for 5 hours in a dry oven or powdered powder (95 to 99%) and pine needle powder (1 to 5%). 3 times the water is boiled for 7 to 8 minutes at 100 ℃ and then steamed for 8 to 10 minutes and then put in a mold to solidify in a certain shape. Grind the 정도로 about 2cm long and grind it with a grinder, and then squeeze it with a compressor to separate 칡 fiber and 칡. The sediment is filtered and then dried for 5 hours in a dry oven for 5 hours in a dry oven or powdered powder (95 to 99%) and pine needle powder (1 to 5%). Boiled for 7 to 8 minutes at 100 ℃ by adding 3 times of water, and then boiled for 8 to 10 minutes.