KR20050065465A - Jellied food is made from acorn, buckwheat or mung bean. - Google Patents

Abstract

The present invention relates to a method of manufacturing jelly with increased nutritional content, and more particularly, swelling of jelly materials such as stripped mung beans, buckwheat, or acorns subjected to stripping and stripping treatment with water, followed by grinding and boiling process. Unlike the conventional method of cooling by putting the luxury in a mold, nutrition is made by using mung bean, buckwheat or acorn which absorbed vegetable or fruit squeezed extract or hot water extract of herbal The present invention relates to a jelly and a method for producing the same.

To this end, the present invention in the manufacture of jelly using a commercial material such as buckwheat, mung beans or deaerated acorns of the commercial jelly material subjected to peeling or desorption process of mung bean, buckwheat, etc. Absorbs impurities and water, and pretreatment process such as granular crushing, extract manufacturing process to prepare fruit or vegetable pressing extract or hot water extract of herbal medicine, and absorbs evenly by immersing pre-treated jelly material in stomach extract Immersion and absorption process, water and extract liquid mixed with crushed jelly material, and grinding process by grinding machine, cooked vegetables, mushrooms, meat fish and milk finely chopped into crushed jelly material Or food mixing step of mixing soy milk, etc., gelatinization process of heating the mixture into a heating container, and injecting the mixture on the stomach sol into a packaging container and sealing It is effective to help promote the health can be taken a variety of nutrients in accordance with the type of extraction liquid, which is made by solidifying by cooling after sterilization packaging sterilization phase gel was added.

Description

Jellyed food is made from acorn, buckwheat or mung bean.}

The present invention relates to a jelly with a high nutritional content and a method of manufacturing the same, and more particularly, by swelling and boiling the swelling of a jelly material such as stripped buckwheat, green beans or stripped acorns in water. Unlike the general method of making jelly by gelatinization, vegetables containing ingredients useful for the human body or vegetables that can increase the food taste of the jelly material which are absorbed by compressing extract of fruit or hot water extract of herbal medicine The present invention relates to a method for preparing jelly, which is made by cutting finely cut fruit, meat, and the like, and then boiled, gelatinized, cooled, and gelled.

In the past, the type of jelly is broadly expressed in the broad sense as shown above, in addition to the traditional jelly, which is mixed with water, heated, and gelatinized by heating and gelatinized. Gel foods and the like that have been cooled by the addition of fruit juices, fruit dices and sweeteners, flavors, and pigments have been prepared.

Although gelatin and agar have a long time to form gel due to low gelation temperature, gels made of gelatin have been used for a long time with agar because of proper gel strength and elasticity, soft touch and good taste in the mouth. Has been used.

So, in order to obtain gel food on the fly by using sodium alginate as gelling agent for the purpose of gelling without cooling like gelatin or agar (Patent No. 81-506) Due to the large amount of sodium alginate added, calcium sulfate coated with tragacanth rubber solution is used to give off the unique smell of sodium alginate and to delay the reaction between calcium sulfate used as a coagulant and sodium alginate. Due to the rapid formation of gels, the soft tissues and flexibility due to the elongation (lacking) lacks the defects such as brittleness and crunch in the mouth.

In addition, gel foods using a method for producing gel foods (processed with patented publication No. 84-1101) added to processed carboxyl methyl cellulose solution used as a gelling agent have a soft and pleasant taste in the mouth. The gel strength is weak.

In addition, Japanese Patent No. 1240154 has many foods such as gel food using a gelling agent to which potassium alginate is added to carrageenan.

As described above, many gel foods in which fruit color (sac) and dice are mixed with gelling agents have been released.

In addition, gelling of starch of conventional buckwheat, green beans or acorn jelly is made by gelatinization.The buckwheat, green beans, and acorns contain only about 10% of protein, except for rutin contained in buckwheat. There is not much ingredient.

In addition, it is common to eat in traditional seasonings that have no special taste and have a similar taste, and have no nutritional significance.

The present invention is to remove the buckwheat, mung bean or acorn crushed material of the jelly in order to eliminate the above problems in the compression extract of vegetable or fruit containing the components useful for the human body or hot water extract of the herbal medicine The nutrients contained in the original jelly material are made by absorbing the beneficial ingredients by dipping and grinding them and mixing them with vegetables, fruits or meats that are commonly consumed in order to enhance the food's symbolism It is an object of the present invention to provide a jelly and a method for producing the same, the same amount of which is increased by the amount of nutrient contained in the added food, compressed extract or hot water extract.

The present invention relates to a jelly with a high nutritional content and a method of manufacturing the same, which removes impurities and moisture from a commercially prepared stripping and desorption treatment, and includes pretreatment processes such as granular crushing, and vegetables containing beneficial components separately. Hot water extract manufacturing process, such as fruit pressing extract or herbal medicine containing herbal ingredients useful for human body, dipping absorption process in which jelly material is immersed in the above extract liquid in dipping container, and jelly material absorbed and swelled extract liquid Crushing process with water or extract with a grinding machine, food mixing process for adding milk or soy milk with cooked vegetables, fruits, fish, meat, etc. The gelatinization process of heat-treating the mixture in a heating container and gelatinizing the gelatinized impregnated dye in a packaging container is made.

First step: jelly material pretreatment

It is a pretreatment process that removes residual impurities and water from commercially stripped buckwheat, mung beans, or stripped and stripped acorns and granulates the jelly material into granules (S110).

The water content of commercial buckwheat and green beans is 14 ~ 15%, but the acorn content is 20%, so that the moisture content is less than 15% to absorb more extracts, and the acorns are crushed to the size of mung beans. .

2nd step: manufacturing process of vegetable, fruit press extract or herbal extract

Extracts used in the manufacture of jelly with improved nutritional content of the present invention are vegetables such as buttercups, carrots, and fresh vinegar containing special ingredients beneficial to health, or squeezed extracts of fruits such as bokbunja, grapes and strawberries, or ginseng, ogapi, It is a hot water extract solution containing herbal ingredients obtained by adding a calculated amount of water to the herbal medicines containing useful herbal ingredients useful to the human body such as Astragalus for a long time. (S120)

Pressed extracts of vegetables or fruits can be extruded using the shear force and pressure of a rotating screw or crushed with a crusher, and then the centrifugal force is used to separate the extract and the residue. Ryu centrifugal extractor (十字 流 遠 心 抽出 器) is used.

The extract of raw vegetables and fruits differs depending on the type of raw materials and the extrusion apparatus, but the amount of the produced compressed extract liquid is 65 to 85% of the raw materials.

In addition, the hydrothermal extract of the herbal medicine is decocted until the amount of water added to the herbal medicine prepared by the prescription described in Dongbobom is 6 to 7 to obtain a hydrothermal extract solution containing herbal ingredients, and to extract the herbal ingredients completely. Add water again and repeat the extraction process.

If the resulting hot water extract contains healthy ingredients but is bitter or odorous and affects the taste of soy milk, add sweeteners or flavors.

The above extracts are described by type.

First: vegetable extract

Vegetables used in the manufacture of jelly with improved nutritional content of the present invention are extracted by grinding vegetables containing special ingredients that are not found in ordinary vegetables, such as buttercups and fresh vinegar, which are commonly consumed, by extruder or grinding machine. Get

Vegetables such as buttercups, fresh vinegar, carrots, and onions contain special ingredients that are necessary to maintain good health.

Among them, carrots include beta-carotene and lycopene, while onions contain quercetin, which is an antioxidant, and allyl cysteine, an anticancer ingredient that inhibits the production of carcinogens. In addition, fresh vinegar contains hyperoside and cinaroside, which improve cholesterol synthesis and hyperlipidemia, and has been used as a folk medicine for various adult diseases such as hypertension and neuralgia.

In particular, buttercups include isohamnetin, hyperoside, and percicarin in addition to protein, fat, calcium, phosphorus, iron, and batamine. Percicarin is an alcohol in alcohol. And an enzyme-based active substance involved in the metabolism of acetaldehyde, which is an oxide of alcohol, isohamnetin and pericarin have antimutagenic activity, anti-inflammatory and analgesic effect. (Modern Biopharmaceutical Research Institute)

In addition, it is written that herbal extracts are used to protect the blood, to clear the mind, to treat jaundice, urine, and high blood pressure, and to remove heat poison after drinking.

Second: fruit squeezing extract

The extract used in the health and nutrition tofu of the present invention is treated with fruit containing components useful for the human body, such as bokbunja, grapes and strawberries, in the same way as the above vegetable extraction method to obtain an extract of the fruit.

The compressed extracts produced in this way have various colors and tastes according to the kinds of fruits. Among them, bokbunja contains organic acids such as malic acid, citric acid and tartaric acid, vitamins and sugars, and also coreanoside and coreanoogenic acid. ) Is known to have antimicrobial and astringent effects and efficacy in senile diseases.

Third: Hot Water Extract of Herbal Medicine

The biochemical function of the jelly varies depending on the extract of the old absorbed herbal medicine prepared using the jelly material absorbed with the herbal ingredients used in the preparation of the jelly with the improved nutritional content of the present invention.

In other words, the most common hypertension among the current adult diseases, and the herbal medicines used for hypertension included in Dongbogam among ginseng (보), Hwanggi (耆), Hyunsam (玄 蔘), Xinyi (두), and Dochung (杜) 약제), a lot of drugs are recorded besides the

Diabetes includes ginseng, Sansuyu, Jihwang, Macmun-dong, Sancung Jimo, phalanges, etc.

In addition to ginseng, antler, Hwanggi, anggu, cheonggung, sewage, etc., many other drugs are used. It is stated to be used in combination.

Ginseng is used as a common prescription in ginseng bogam, Ghibi-tang, Hwanggi-tang, hypertension, and Cheongshimyeon-zaum and Macmun-dong-umja. There are various prescriptions besides Bohe-tang and Bojung-ikgi-tang, but the amount added to one concubine is similar, but any ginseng Contains Astragalus.

In other words, the prescription of Bohe-tang in Dong Bogam contains other medicines besides Ginseng 6.0gr, Baekchul 6.0gr, and Angelica 4.0gr.

Bojungikgitang (기 中 益氣 湯) prescription is a variety of drugs in addition to Huanggi 6.0gr, ginseng 4.0gr, licorice 4.0gr, Baekchul (白 朮) 4.0gr. When you mix, mix 500 to 600 cc of water, and take 2 to 3 hours until the amount of water reaches 7 to 8, and separate the pouring residue to obtain 350 to 420 gr of medicinal powder (single amount) and divide it into 2 to 3 times daily. It is said to be overriding.

Ginseng contains organic acids such as fumaric acid, succinic acid, malic acid, citric acid, tartaric acid, and oleic acid and linoleic acid. Vitamins such as fatty acids, pantothenic acid, and panaxynol and panaxydol, plus diolglycosides and anti-fatigue, which have a blood pressure-lowering effect, ginsenoside R _g (ginsenoside R _g) triol glycoside (triolglycosides) and hypoglycemic activity according to the main axis, such as anti-cancer effects contain components having a variety of effects, and

In addition to the gamma aminobutyric acid (GABA), a type of amino acid which is also known as an active ingredient for diuretic action as a therapeutic agent for hypertension and cerebrovascular disorders, in addition to 7,3'-dihydrokishi-4'-medokishisoiso In addition to isoflavonoids such as prabon (7,3'-dihydroxy-4'-methoxyisoflavone) and triterpenoid glycosides such as astragaloside, saponin family components It is contained.

(Modern Biopharmaceutical Research Institute)

Therefore, the same ingredient is contained in the jelly, which has increased the nutritional content of the present invention, which is made of a jelly material absorbed by the hydrothermal extract solution of the above herbal medicine.

Third Process: Immersion Absorption Process

Extraction immersion absorption of the jelly material is added to the immersion absorption tank by mixing the vegetable material, the compression extraction liquid of the fruit obtained in the second step or the hot water extraction liquid of the herbal ingredient mixed with the jelly material produced in the first step.

The immersion absorption tank is equipped with a rotating shaft attached to the centers of both side discs of a cylindrical container which is horizontally divided in order to facilitate input and discharge, and locks to prevent the internal extraction liquid from leaking during operation. .

The immersion absorption tank in which the soybean and the calculated amount of the extract solution were added is inverted up and down about every two hours for uniform absorption of the extract solution, and the immersion absorption process is completed in about 12 hours. (S130)

The amount of vegetable extract absorbed by buckwheat 100gr is slightly different depending on the type of raw material, but it is about 0.5 to 0.54 times, and 100gr of green beans is 0.92 to 0.95 times, and 1.58 times of extract is absorbed by 100gr of acorn.

Actually, according to the treatment method of Bohe-tang of Dongbobogam, 60gr of ginseng contained in 10 packs (Hanje) was mixed with heat 6000g of water to obtain 4200gr of hot water extract solution, and 2660gr of acorns stripped and stripped separately were mixed with the extract. Is absorbed.

In the same way, according to the treatment method of Bojungikgi-tang, mungbean 60gr, which is equivalent to 10 pits (Hanje), is treated with hot water, soaked by mixing mung bean 4420gr in hot water extract solution 4200gr to absorb most of the hot water solution after 12 hours.

After soaking and absorption, the soybean is discharged from the absorption tank and sent to the grinding process.

Fourth Process: Crushing Process

During immersion and absorption, swelled buckwheat, green beans, or acorns treated with dal scoops are crushed with a crusher while adding a certain amount of water and extract liquid. (S140)

At this time, the concentration of gelatinized starch is determined according to the amount of water added. If the concentration is high, the viscosity increases rapidly in the boiling process, so that it is not possible to work smoothly. Add the appropriate amount of water and extract to the swollen jelly material.

The crusher consists of a fixed grindstone in the upper part and a pair of grindstones attached to the lower rotating shaft, and an impeller is attached to the end of the rotating shaft to press the raw material into the aircraft. Adjust the particle size of the product.

When the jelly material such as mung bean, buckwheat or acorn is put into the inlet attached to the circular hole drilled in the upper stone, the jelly material which is dropped by the rotating blade and lowered by the shear force is centrifugal force. Is discharged and stored in the storage container. (S140)

5th Process: Food Mixing Process

Vegetables, fruits, fish, meat, etc., which can be added to the jelly to increase the taste of food, are cut appropriately, and the cooked food, milk or soy milk, and the like are mixed with the crushed jelly material.

Various additives and foods are uniformly mixed and transferred to a boiling water container for gelatinizing the jelly material.

6th Step: Self Expense Protection Process

The jelly material in the food mixing container is transferred to a self-contained container for luxury and stored in a storage container connected to a packaging container. (S150)

At the top of the food mixing container containing the food-mixed jelly material, there is a suction valve connected to the discharge valve at the bottom of the first storage container and a discharge valve connected to the suction valve at the top of the self-contained container, which extends to the bottom of the inside of the container. It is connected to the pipe and the discharge valve is attached to the lower part.

In addition, a stirrer for uniformly mixing the food and additives is attached, and the luxury container for gelatinizing the jelly material has the same structure as the food mussel container.

The bottom discharge valve of the food mixing container is for cleaning in the container and the low cost self-draining valve is for conveying the luxurious jelly material to the storage container connected to the packing machine.

First, in order to transfer the mud material in the ground storage container into the food mixing container, after injecting high temperature water vapor into the food mixing container, it cools the outside to depressurize the inside of the container, and the lower discharge valve of the storage container and the suction valve on the food mixing container are Open and transfer the jelly material in the storage container to the food mixing container.

After uniform mixing of food and additives is completed, inject high-temperature steam into the self-container using the above operation, cool and depressurize it to transfer the jelly material in the food mixing container to the self-sustaining container. Manipulate the luxurious jelly material into the storage container connected to the packaging container.

7th step: package sterilization process

When the boiling process is completed, open the discharge valve connected to the pipe inserted into the bottom of the boiling machine, blow the high-pressure steam into the boiling machine, transfer the stuffed jelly material into the storage container, inject it into the container in small quantities, seal it, and pack it. Sterilize in boiling water, immerse in cold water bath at 10 ℃, and cool by gelation.

An embodiment of the present invention will be described in detail as follows.

Example 1.

The present embodiment relates to a method of preparing jelly with improved nutrient content using mung beans absorbed by the compressed extract of buttercup prepared by the following method.

Put 1000gr of fresh parsley in green juice and squeeze it to get green juice 640gr, and wash it separately. Add 100gr green bean and 400gr of stomach green juice in dipping container to immerse and absorb most of it (the actual amount of green juice absorbed about 95gr) Ground grout and green beans are prepared by grinding 100g of pork with 54% pork, 15% carrot, 12% oyster mushroom, 10% green onion, 4% garlic, and 5% seasoning. It is mixed with one suspension solution, heated to 100 ° C, and the starch of mung beans is gelatinized and then injected into a packaging container, which is then immersed in a cold water bath at 10 ° C. to obtain 600 gr of mung bean.

The light green jelly produced in this way contains a large amount of protein that is not found in conventional jelly, as well as other ingredients useful in the human body in buttercups as described in the process of extracting vegetables.

Example 2.

This embodiment relates to a method for producing healthy nutritional tofu using buckwheat absorbed by the compressed extract of bokbunja prepared by the following method

Put 1000gr of bokbunja into the extruder and squeeze it to get 850gr of juice, and separate 100g of buckwheat into the dipping container together with 400gr of the above juice. Soak it up and absorb it. 100 gr of pineapple dice 43%, peach dice 32%, papaya flesh dice 15% cherry 10% fruits mixed with the juice and buckwheat suspended suspension solution and heated to 100 ℃ After starch is gelatinized, it is injected into a packaging container and deposited in a cold water bath at 10 ° C. to gel to obtain 600 gr of mung bean.

In this way, the light red colored buckwheat jelly contains various components contained in bokbunja, as described in the manufacturing process of the extract of juice of the second step, in addition to the nutrients contained in the fruit.

Example 3.

The present embodiment relates to a method for producing jelly with improved nutritional content using acorns absorbed by the hot water extract of ginseng prepared by the following method.

In order to extract the herbal medicines efficiently, as in the process described in Dongbobogam, 12gr of ginseng, which is twice the Bohetang prescription of Dongbobogam described in the manufacturing process of hot water extract liquid of herbal medicine of the second process, 2 to 3 hours of mixing until the amount of water reaches 7 bows, and obtain 840 gr of hot water extract solution of two ginseng extracts obtained by separating the extraction residue. After immersing and absorbing 400gr into the immersion container and absorbing most of it (the actual amount of absorbed hot water extract of acorn is about 158gr), it is crushed with a grinder and cut into small pieces 54%, carrot 15%, oyster mushroom 12%, green onion 10%, Add 100 gr of cooked food without moisture to 4% garlic and 5% seasoning, and mix it in the suspension solution of crushed green juice and green beans, and heat it to 100 ℃ to make starch of green beans. After the 化) injected into the packaging container and to screen the gel immersed in naengsuyok of 10 ℃ gets nokdumuk of 600gr.

In the above embodiment, the absorption of jelly materials such as mung beans, buckwheat or acorns uniformly into the extract of 400gr is because when the jelly is actually prepared, it shows the most suitable gel strength when water is added about four times the weight of the jelly material. Mukjung mung (Cheongpomuk) made with the above blended ratio has similar gel strength compared to commercial jelly, but buckwheat and acorn jelly are slightly weaker than those of commercial jelly.

In addition, in the above Examples 1 and 3, the same amount of food was added to compare the color and taste by mixing the light green color of mung bean and the light brown color of tori Muk in the same ratio. It is.

As described above, the jelly material is made by gelatinizing the jelly material which absorbed the compressed extract of vegetables or fruits or the hot water extract of the herbal medicine, and thus contains useful ingredients of foods added together with ingredients beneficial to the human body contained in various extracts. It is very useful for improving the nutritional and biochemical functions that can not be seen in the ink, to meet the needs of consumers.

1 is a process chart showing the manufacturing process of the jelly to increase the nutritional content of the present invention.

＊ Code explanations for main parts of the drawings ＊

100. Extruded Extract of Mud 200-1 Vegetables

     Buckwheat, green beans, acorns

200-2 fruit extrusion extract 200-3 herbal extract extract

300. Jelly material absorbed with extract 400. Crushed jelly material

500. Chopped vegetables, meat, etc. 600. Luxurious green beans mixed with food

     Jelly ingredients such as buckwheat or acorn

700. Packed Green and Buckwheat Jelly

     Or acorn jelly

Claims (1)

In the manufacture of jelly using jelly material absorbed by pressing extract of vegetable or fruit or hot water extract of herbal medicine (a) a pretreatment step (S110) of removing impurities and water from the prepared jelly material and crushing the jelly material into granules; (b) an extraction solution manufacturing process for extracting the freshly washed vegetables or fruits by grinding or extracting the herbal ingredients of the herbal medicine with hot water (S120); (c) an immersion absorption step (S130) of immersing and absorbing the jelly material generated in the step (a) and the extract solution generated in the step (b) into an immersion tank; (d) a pulverizing step (S140) of mixing the water and the extract liquid with the crushed and absorbed jelly material in the step (c) and grinding the grinder; (e) a food mixing step (S150) of adding food to the jelly material which has been pulverized in the step (d); (f) a self-enzymatic step (S160) of heat treating the jelly material mixed with the food in the step (e); (g) The jelly and the manufacturing method of the nutrition content, characterized in that it comprises a packaging sterilization step (S170) of injecting the jelly material is completed gelatinization in the step (f) in the packaging container to seal and heat.