KR20050042510A - The method to manufacture blackbean gel by blackbean powder and blackbean gel - Google Patents

Abstract

The present invention relates to a method for producing black soybean jelly using black soybean flour and to a black soybean jelly prepared by the preparation method, and more specifically, by adding black soybean meal at a predetermined ratio during the preparation of the jelly, maintaining the viscoelasticity of conventional jelly It has good dietary properties, but the active ingredient of black soybean is absorbed into the jelly to improve the functionality of the jelly, and it can not only improve the flavor but also improve the flavor of black beans. It relates to a method for producing black soybean jelly using the black soybean flour that has the effect that the taste can be satisfied, and the black soybean jelly prepared by the production method.

Description

Method of manufacturing black bean jelly using black bean flour and black bean jelly prepared by the method of manufacturing method {The Method to manufacture Blackbean Gel by Blackbean Powder and Blackbean Gel}

The present invention relates to a method for producing black bean jelly using black bean powder and black bean jelly prepared by the method for producing the black bean powder. More specifically, the flavor and taste of black bean in the jelly prepared by adding black bean powder in a general jelly manufacturing process Method of producing black bean jelly using black soybean flour which can improve flavor by improving the flavor and contain functional ingredients that can prevent various adult diseases and high blood pressure, and thus improve the overall marketability. It relates to a black bean jelly prepared by.

In general, jelly refers to foods hardened by acorns, green beans, buckwheat, eastern soybeans, etc. after removing the skin, and then soaked like grass and cooled. Soy sauce, green onions, sesame oil, red pepper powder, sesame salt are used as snacks or side dishes. It is a traditional food.

Although the manufacturing method differs slightly according to the old material used, it is generally manufactured by the following method.

In the case of mung bean or eastern bean jelly, mung bean or eastern bean is soaked in water to remove the shell, and then pulverized using a millstone or mixer, and the above-mentioned powder is filtered through a bag or a fine layer, and the filtrate is filtered with water. Mix and settle down, drain the supernatant, get the precipitate settled below, and add a small amount of water to boil, and when the precipitate becomes gel, transfer it to a suitable bowl and solidify.

In the case of buckwheat jelly, soak the buckwheat in hot water, remove the shell, crush it with mortar, filter it with a sieve having a predetermined diameter, mix it with water, leave it to stand, discard it along the supernatant water, and remove the sediment below. It can be obtained by simmering and putting in a suitable bowl to cool and dry.

In the case of acorn jelly, the peeled acorns are soaked in water and rinsed to remove the astringent taste of the acorns, and the acorns soaked in water are crushed by milling, and the crushed acorns are squeezed in a fine cotton bag and squeezed. The sediment from the water can also be moistened and moistened when it starts to entangle properly. After that, cold water is poured to cool and give a soft acorn jelly.

Since the old main ingredient is almost starch, the taste is light and soft, and it is good for any side dish, so it was one of people's favorite foods.

However, in recent years, since the buckwheat or acorns are manufactured as main ingredients, they are less functional than other health foods. Because of the low overall marketability of the product, the problem of poor competitiveness occurred.

Therefore, methods of adding additives to enhance the flavor or improve the flavor of the jelly during the manufacturing process of the jelly have been carried out, but there are no suitable additives yet, and research on additives to improve the functionality or aesthetics of the jelly Because of their lack of utilization.

In order to solve the above problems, the present invention is to add a black bean powder in the manufacturing process of the jelly by containing black beans in the jelly so that the aroma and taste of the black beans in the jelly to improve the flavor and various tastes of consumers The black bean jelly prepared by the method and the manufacturing method of the black bean jelly using the black bean flour can satisfy the functionalities, such as the prevention of various adult diseases and hypertension of the black beans can improve the overall productability The purpose is to provide.

In order to solve the above object, the present invention is a method of manufacturing a jelly prepared using acorns, green beans, buckwheat or eastern soybeans, pulverizing and filtering the raw material of the jelly and mixing the filtered raw material with water and at room temperature After leaving for 2 to 5 hours to separate the supernatant and sediment, take only the precipitate and mix again a small amount of water and add black soybean powder to the mixture at a composition ratio of 20 to 30 parts by weight based on 100 parts by weight of the raw material, and It can be achieved by providing a method for producing black soybean jelly using black soybean meal, characterized in that the composition consists of a process of heating and natural cooling until the gel state at 100 ℃ or more while stirring the composition.

Hereinafter, the present invention will be described in more detail.

In the present invention, in order to add black soybean meal to the jelly, after the raw material is soaked in water, the supernatant is separated and 20-30 parts by weight of black soybean meal is added to 100 parts by weight of the raw material in a precipitate. It is added and heated at 100 degreeC or more.

Due to the above process, the black soybean meal is evenly mixed in the precipitate of the raw material, and the black bean jelly can be manufactured by uniformly containing the active ingredient of black soybean during stirring and heating.

These black bean flour is used to obtain a powder state obtained by washing the general black beans with water and hot air drying to dry the moisture and finely pulverized with a grinder.

The black soybean meal contains zenithine, which inhibits cell division of carcinogens, and contains isoflavone, a vegetable compound, which is known to be effective in reducing osteoporosis, kidney disease, gallstones, lowering blood cholesterol, and menopausal symptoms. . Dr. Stephen Penholt, a medical professor at the University of Seton Hall, NJ, said that soybean is a food that has the essential amino acid fusion and is a stable food with vitamins and minerals. It is a large bioactive substance and reports that soy food is one of the few natural sources for humans to consume isoflavones. In a study on the effects of phytoestrogens, a female hormone in early postmenopausal women, studies on the effects of soybean diet on menstrual cycle and sex hormone levels in the body showed that soybean intake delayed the menstrual cycle for more than two days. The anti-estrogen effect has been reported to be an important cause of anticancer activity. Among soybeans with these physicochemical components, yellow beans and black beans (aka soybeans) were found to contain a lot of anti-cancer and anti-aging substances in yellow soybeans. The results were announced. In particular, the skin, which is the epidermis of black soybeans, is found to contain more than 500 ug / g of an anticancer substance called glycidine, which is not found in the skins of yellow soybeans.

Therefore, when black bean jelly is prepared by adding black bean powder to jelly, the active ingredient of black bean is absorbed into the jelly to improve the functionality of the jelly, and the flavor and taste of black beans can be taken to improve the overall taste. It is possible to increase the merchandise.

In order to produce such black bean jelly, the raw materials used as the main ingredients of jelly such as acorns, buckwheat, green beans, and eastern beans are pulverized through a mixer or millstone, and filtered through a sieve having a predetermined diameter to obtain only fine powder. do.

When the powdered raw material is mixed with water at a ratio of 1: 2 and left at room temperature for 2 to 5 hours, it is divided into two layers. At this time, the supernatant is discarded and only the precipitate is taken. In the case of a jelly, the process of boiling it with water twice or more is repeated to remove the inherent astringent taste of acorns.

Re-mix the predetermined water to the precipitate as described above and add 20 to 30 parts by weight of black bean powder with respect to 100 parts by weight of the raw material. If it is added less than 20 parts by weight, the content of black beans is too small, the taste of black beans The fragrance is not good enough, and the effect of improving the predetermined functionality cannot be expected, and if it is added in excess of 30 parts by weight, the viscoelasticity of the jelly is weakened by a large amount of black soybean powder, which causes a problem of being easily broken or crushed. It is the most effective to add 20 to 30 parts by weight of black soybean meal per part.

As described above, the mixture to which black soybean flour is added is stirred while heating at a temperature of 100 ° C. or higher, and heated until it becomes a gel state.

When gelation is carried out in a predetermined container is natural cooling or forced cooling using cold drinking water to produce black soybean jelly using black soy flour.

Black soybean jelly containing black soybeans prepared by this process has the active ingredient of black soybeans absorbed inside the jelly to improve the functionality of the jelly, and the flavor and taste of black soybean can be taken. Not only does it improve, it also brings the effect of satisfying various tastes of consumers.

Hereinafter, the present invention will be described in more detail with reference to the following examples, which are only presented to aid the understanding of the present invention, but the present invention is not limited to the following examples.

(Example 1)

Grinded using a mixer, filtered through a sieve having a predetermined diameter, mixed with 200 kg of water to 100 kg of finely powdered eastern soybeans, left at room temperature for 2 to 5 hours, separated into two layers, and then Was discarded and only the precipitate was taken.

700 kg water was mixed again with the above-mentioned Eastern soybean precipitate, and the mixture was heated as above at a temperature of 100 ° C. or more while stirring to transfer the gel to a predetermined container and prepared by natural cooling. It was.

(Examples 2 to 5)

Grinded using a mixer, filtered through a sieve having a predetermined diameter, mixed with 200 kg of water to 100 kg of finely powdered eastern soybeans, left at room temperature for 2 to 5 hours, separated into two layers, and then Was discarded and only the precipitate was taken.

700 kg water is mixed again with the eastern soybean precipitate as described above, and black soybean flour is added as shown in Table 1 below, and the mixture is added to the black soybean flour as described above while heating at a temperature of 100 ° C. or more while stirring to obtain a gel state. Black soybean jelly prepared by transferring to a predetermined container and natural cooling was set to Examples 2 to 5.

Experimental Example 1

The viscoelasticity of the jelly prepared by the method of Examples 1 to 5 was measured as follows, and the results of measuring the taste and aroma in the state of not swallowing jelly for 5 adult men and women (total 10 persons) are shown in Table 1 below. (After the measurement of each example, it was brushed so that the taste and aroma of the jelly did not remain, and after 10 minutes, the following example was performed.)

Viscoelastic

When the prepared jelly was picked up using chopsticks, it was determined by dividing according to the following criteria according to the state.

Good: Good housekeeping because no jelly is crushed

Poor: Jelly is easily crushed or broken, making it difficult to pick up

-flavor-

Jelly flavored with unique black bean flavor

8 or more: 0

4 to 7 people: △

4 or less: ×

-incense-

The smell of jelly with the distinctive aroma of black beans

8 or more: 0

4 to 7 people: △

4 or less: ×

TABLE 1

Content of black soybean meal (㎏) Viscoelastic flavor incense Example 1 0 Good × × Example 2 10 Good △ × Example 3 20 Good 0 0 Example 4 30 Good 0 0 Example 5 40 Bad 0 0

As can be seen from Table 1, in the case of Examples 3 to 4 where 20 to 30 parts by weight of black soybean powder was added to 100 parts by weight of raw material, the viscoelasticity is also good, and it can be seen that the taste and aroma of black soybeans can be felt good. Can be.

On the other hand, in the case of Examples 1 to 2 added less than 10 parts by weight of the black bean content is too small, the taste and aroma of the black beans were not enough, on the contrary, when added in excess of 30 parts by weight, black beans as in Example 4 I could feel the taste and aroma, but due to the large amount of black beans, the viscoelasticity of the jelly became weak and easily broken or crushed.

As described above, by adding black soybean meal at a predetermined rate during the manufacturing process of black soybean jelly using the black soybean meal according to the present invention, while maintaining the viscoelasticity of conventional jelly, the effectiveness of black soybeans in the inside of the jelly Since the powder is absorbed in the jelly, the functionality of the jelly can be improved, and the savory aroma and taste of black beans can be taken to improve the flavor and to satisfy various tastes of consumers.

Claims (2)

In the manufacturing method of the jelly prepared using acorns, buckwheat or mung beans, Eastern beans, etc., the raw materials of the jelly is ground and filtered, and the filtered raw materials are mixed with water and left at room temperature for 2 to 5 hours After separating into a precipitate, only the precipitate was taken and again mixed with a small amount of water, black bean flour was added to the mixture at a composition ratio of 20 to 30 parts by weight based on 100 parts by weight of the raw material, and then the composition was stirred at a temperature of 100 ° C. or more. Method of producing black soybean jelly using black soybean powder, characterized in that consisting of a process of heating and natural cooling until it becomes a gel state. Black soybean jelly using black soy flour, which is prepared by the method of claim 1.