KR20080100506A

KR20080100506A - Jelly containing deep sea water

Info

Publication number: KR20080100506A
Application number: KR1020070046283A
Authority: KR
Inventors: 김규종
Original assignee: 김규종
Priority date: 2007-05-14
Filing date: 2007-05-14
Publication date: 2008-11-19

Abstract

A portable jelly containing deep sea water is provided to help people's health by taking take deep water in which the mineral balance is good and solidify the deep water by using jelly to facilitate storage, keeping, and carrying so that the necessary mineral is supplied to the human body in the leisure, entertainment, and trip. As to the manufacture of the jelly which uses the solidification of the animal nature gelling agent(gelatin) or the vegetability gelling agent(agar), a jelly containing deep sea water comprises the deep water instead of the normal water. Desalination deep water is used or the deep water in which the salt content is controlled so that a salt concentration is less than 2% by diluting salt manufactured from the deep water raw water, the concentration deep water, and the deep water is used.

Description

Jelly containing deep sea water}

TECHNICAL FIELD The present invention relates to jelly, and more particularly, to jelly made using deep sea water (hereinafter, referred to as deep sea water).

Jelly refers to cold and cold (冷菓) made by using the coagulability of gelatin or agar. It is beautiful because it is transparent, so it can be used as a decoration or glazed on the surface of sweets or dishes. There are two kinds of raw materials of jelly, vegetable and animal. In vegetable, the coagulation property of pectin contained in fruit helps to coagulate when cooking fruits. A typical example is agar, and jelly made from agar is called yokan. In animal origin, gelatin is a representative and plays a major role in jelly cuisine as it is made from connective tissues such as bones, skin, and tendons of animals. Kinds are solid and powder. The solid state is soaked in water to absorb water, and the powdered state is used by dissolving it in a water bath 3 to 5 times its amount. When cooking, keep in mind that gelatin dissolves at 60 ℃, so do not heat too hot and dissolve in water at 70 ~ 80 ℃. Ingredients that are hardened with gelatin include liquor, such as wine, curacao, peppermint, juice, fruit, milk, and coffee, and are made by mixing liquor with fruit, milk, and fruit. When milk, coffee, fruit, and juice are coagulated separately and mixed together in a mold, they become pretty and different sweets like Marble. In the case of cooking, soft ingredients such as crab, shrimp, white fish, chicken, and egg are hardened with gelatin and used as a gelatin assortment and assortment of jelly. If it is added to ice cream, which is easy to melt, it can be stored for a longer time by using coagulation property. If gelatin is added to consomme, the soft touch will make the soup feel better on the tongue.

A lot of patents have been applied for the well-being related to jelly (Ginseng konjac jelly manufacturing method 2002-0016924, sweet persimmon jelly manufacturing method 2003-0021357, vegetable raw material jelly manufacturing method 1995-0046876, Cheonggung jelly And preparation method thereof 2000-0087489, preparation method of pumpkin jelly 2001-0046067 and the like). These jellys function as a favorite food that imposes specific functions to provide nutrition and taste.

In recent years, deep sea water has been attracting attention regarding the intake of various minerals required by the human body. Deep water usually refers to deep sea water from 200 meters up to 4,000 meters deep, and does not mix with surface waters like oil and oil because of temperature differences of more than 20 degrees. In the deep sea without light, only the decomposition instead of photosynthesis, the deep water is rich in organic nutrients with various minerals, there is less organic matter or bacteria, there is a clean.

Deep water is distributed in Japan, Hawaii, and the East Sea of Korea. Indigenous deep sea water of Korea consists of cold water from which the water settled in Vladivostok and high water generated by itself, and exists throughout the east coast such as Goseong, Gangneung, Uljin, Ulsan, Busan, and Ulleungdo. Table 1 shows the characteristics of deep water in the East Sea and deep water in other regions of Korea.

division Water temperature (℃) Salinity (‰) pH Nutrient Dissolved oxygen (mg / l) Phosphate (μm) Nitrate (μm) Silicate (μm) East Sea Deep Water (Goseong) 1.52 to 1.9 33.72-33.94 7.19-7.90 1.7 to 4.3 3.6-13.3 72.1 to 108.0 9.13-9.47 East Sea Deep Water (Ulleungdo) 0.5 34.1 1.7 27.6 92 6 Kochi Prefecture Deep Sea Water 8.1 to 9.8 34.3 to 34.4 7.8 to 7.9 1.1 to 2.0 12.1 to 26.0 33.9 to 56.8 4.1-4.8 Deep water in Toyama, Japan 1 to 2 34.1 7.74 1.2 to 1.8 14-26 30-38 5.0 to 6.0 Deep water in Okinawa, Japan 9.0 34.71 7.93 3.05 21.89 44.81 US Deep Water in Hawaii 8.2-10.7 34.37-34.29 7.45-7.74 2.89-3.15 39.03-40.86 74.56 to 79.2 1.24 to 1.45

The characteristics of deep sea water in Korea is higher than that of Kochi Prefecture, Okinawa Prefecture, and Hawaii, USA, and the content of nutrients such as phosphoric acid and silicic acid is higher than that of Kochi and Toyama Prefecture.

Table 2 compares the surface and deep water components of the East Sea of Korea.

division Deep water Surface water Water temperature (℃) 1.52-1.9 14.5-23.10 Water ion concentration 7.19-7.90 8.16-8.20 Salinity 33.72-33.94 32.5-33.0 Dissolved Oxygen (mg / l) 9.13-9.47 7.79-8.9 Nitrate (μM) 3.6-13.3 0.1-1.4 Phosphate (μM) 1.7 ~ 4.3 0-0.7 Silicate (μM) 72.1-108.0 15.3-28.9 Clofil a (mg / l) 0.034-0.0376 0.1578-0.1589 Remarks Intake depth 200m

Deep water contains nutrients rich in minerals and minerals 100-1,000 times more than surface water, and is clean, mature, uncontaminated water. In addition, it contains a variety of minerals necessary for the body is excellent mineral balance (mineral balance).

Recently, as dietary changes, the deficiency of trace minerals (mineral) is attracting attention, and even intake of these trace minerals is known as a way to prevent atopy, strengthen immunity, grow children and maintain a healthy life. However, these jelly has not yet been found in a variety of minerals evenly.

Therefore, an object of the present invention is to ingest the jelly as a well-being food, a favorite food by using deep water in the preparation of jelly, and at the same time to ingest various microelements necessary for the human body to prepare a jelly to help maintain health.

Deep water jelly according to the present invention is characterized in that deep water is used in place of ordinary water in the preparation of jelly using the coagulation property of the animal gelling agent (gelatin) or vegetable gelling agent (agar).

In the deep water jelly according to the present invention, desalted deep water may be used, or deep water adjusted by diluting salt prepared from deep water, concentrated deep water, and deep water to be less than 2% salt concentration may be used.

The use of deep source water is good in terms of mineral diffusion, but the salty taste makes the taste of jelly worse, so it is better to dilute the salt concentration to 2% or less by adding water. When using concentrated or deep salts, add water so that the salt concentration is less than 2%.

Gelling agents can be used in both vegetable (agar) and animal (gelatin) types. Vegetables aid in the coagulation of pectin in fruits when they squeeze fruits. The gel is made by using agar, and it can be made into many kinds of products such as red bean bean jelly, green tea bean jelly, strawberry bean jelly and so on. Animals, on the other hand, are made from connective tissues such as bones, skin, and tendons of animals. More specifically, each of gelatin and carrageenan are used alone or selected from the group consisting of locust bean gum, xanthan gum, glucomannan, purified konnyaku, sodium alginate, carboxymethylcellulose sodium, guar gum, and Leorex RS. You may use what mixed 1 type and carrageenan. If the content of the gelling agent is less than 0.3% by weight or more than 10% by weight, the texture of the jelly becomes worse and the palatability is lowered, and it is most preferably blended in an amount of 0.5 to 1.2% by weight.

Both solid and powdery forms can be used and dissolved in water or deep water, and powdered ones can be dissolved in a bath of 3 to 5 times the amount of deep water.

Since gelatin has a property of melting at 60 ° C, it should not be heated too hot but melted in the above-described deep water of 70-80 ° C.

Gelatin-based ingredients can be used as wine, liquor, curacao, peppermint, juice, fruit, milk, coffee, etc. You can also mix liquor, fruit, milk and fruit. If you coagulate milk, coffee, fruit, and juice separately and mix them together in a mold, you can make sweet and different sweets like Marble. In the case of cooking, it is possible to add gelatin, crab, shrimp, white fish, chicken, egg, and so on.

It is recommended that the content of the hardening material be less than 90% when using liquor, fruit, milk, or a mixture of milk and fruit as a material that melts and hardens gelatin using deep water. If the content of deep water in the finished jelly is less than 10%, it is determined that the effect of ingesting various minerals by the deep water is not significant. Preferably, the content of the deep water contained in the finished jelly is 30% or more, more preferably 50% or more.

Moisture-rich ingredients, such as milk, use concentrated milk or condensed milk (sugarless condensed milk, sugarless skim condensed milk) concentrated 2.5 to 3 times by removing moisture from ordinary milk, or whole milk powder dehydrated and dried. Powdered skim milk powder is added to deep or demineralized water to increase the water content and then jelly.

In order to improve the taste and aroma of the jelly, additives and acidulants may be added. Sweeteners added to improve the taste and flavor of jelly are D-sorbitol liquid, isomaltooligosaccharide, syrup, maltitol, white sugar, fructose, stevioside, aspartame, acesulfame potassium, sucralose, xylitol, and fructooligosaccharide Soy oligosaccharides, glucose, mannitol, etc. may be used.

The acidulant may be used one or more selected from the group consisting of citric acid, malic acid, tartaric acid, succinic acid and salts thereof. Other trace ingredients include strawberry, apple, banana, watermelon, orange, lemon, plum, grape, vanilla and other fruit flavors, eucalyptus oil, menthol, spice, mint, etc. 0.1 to 0.5% by weight of one or more flavoring agents selected from the group consisting of can be used.

For example, the depth of the jelly according to the present invention will be exemplified by the following examples, but the type and additives of the jelly is not limited to this, and those skilled in the art can use a variety of applications because it is possible to have a variety of applications. It belongs to the invention.

Example 1 Preparation of Mandarin Jelly

Ingredients: Gelatin 15g, Sugar 100g, Demineralized deep water 300g, Canned juice 100g Citrus 100g Rum 50g (for 6)

how to make :

Mix 70 g of water with gelatin and use it (deep water can be used).

Heat the water to 80 ℃, add sugar to dissolve and mix the canned juice and rum.

Melt the soaked gelatin in a water bath and mix it in the pan.

Add the right amount of citrus grains to the jelly jelly.

Pour it into the pan and harden it in the refrigerator.

Example 2 Preparation of Strawberry Jelly

Ingredients: Gelatin 15g, Demineralized deep water 300g, Strawberry flavor syrup 150g, Sugar 100g, Rum 50g

how to make :

Mix 70 g of water with gelatin and use it (deep water can be used).

Heat the water to 80 ℃, add sugar to dissolve and mix the strawberry flavored syrup with the rum.

Melt the soaked gelatin in a water bath and mix it in the pan.

Pour the right amount into the jelly mold and harden in the refrigerator.

Example 3 Preparation of Milk Jelly

Typically, 200 ml of concentrated milk (concentrated about 89.1% of water, 3.4% of fat, 3.1% of protein, 4.6% of lactose, 0.8% of ash) is added to 200 ml of concentrated milk and 300 ml of deep-salted water is added to make 500 ml of milk and sugar. Put into a ratio of 2: 1, put on a fire until boiling, and then boiled softly, and then added a little pangelatin to harden enough to prepare milk jelly.

Example 4 Preparation of Milk Jelly

Soak the powdered gelatin in a bit of lukewarm deep water and soak it for a while, then place it in a pan of water and boil it in a water bath to gently dissolve the gelatin. Warmed lukewarm using the milk made by mixing the concentrated oil and the desalted deep water in Example 3, the melted gelatin was mixed and poured into a glass ball and hardened in a refrigerator.

Example 5 Preparation of Milk Jelly

50 g of skim milk powder was dissolved in 450 ml of demineralized deep water, 15 g of gelatin was added thereto, and then sufficiently melted and hardened to a hazy degree to prepare milk jelly.

Example 6 Preparation of Red Bean Jelly

Ingredients: 1/2 cup red bean paste 1/2 cup deep water 1/2 cup sugar 10 g agar

how to make;

1.Put sugar into the red bean paste and mix it.

2. Pour deep water into the pot and put 1 to loosen it.

3. When red bean paste starts to boil, add agar, stir to melt and turn off the fire.

4. Slightly soaked water in a square frame and poured the yokan into the refrigerator to cool, then cut into squares to prepare red bean yolk using agar.

In the present embodiment, only the case of using the desalted deep water is used, but instead of the desalted deep water, the deep water may be used instead of the deep desalted water, and the deep water adjusted to the salt concentration of 2% or less by diluting the salt prepared from the deep water and the deep water in water is used. You may also do it.

Thus ingesting the jelly according to the present invention containing a lot of deep water will be able to ingest the various minerals contained in the deep water as it is.

Deep water jelly according to the present invention can be consumed jelly as a favorite food and at the same time can take a deep mineral water with good mineral balance can provide a beneficial jelly to help health. In addition, the deep water is solidified using jelly, so it is easy to store, store, and carry, so that minerals necessary for the human body can be easily supplied for leisure, entertainment, and travel. In addition, children, the elderly, and when the body is sick or tasteless, it can provide a good mineral balance jelly while improving the taste.

Claims

Deep water containing jelly characterized by using deep water instead of normal water in manufacture of the jelly using the coagulation property of the animal gelatinizer (gelatin).

A deep-water-containing yokan characterized by using deep water instead of ordinary water in the production of yokan using the coagulability of a vegetable gelling agent (agar).

Use concentrated milk or condensed milk (sugarless whole milk condensed milk, sugarless skim milk condensed milk) concentrated from 2.5 to 3 times by removing water from ordinary milk containing 89% water, or whole milk powder or skim milk powder dehydrated and dried. Milk jelly, characterized in that prepared by adding a deep water to increase the water concentration and then solidified into a solid by adding an animal gelling agent (gelatin).

The deep-water jelly or yokan of Claims 1, 2, and 3, wherein the deep-water used in the deep-water jelly, yokan, and milk jelly of claim 1, 2, and 3 is desalted deep-water.

The deep water used in the deep water jelly, the yokan, and the milk jelly of claim 1, 2, and 3 is prepared by diluting the salt prepared from the deep water, the deep water, and the deep water in water so that the salt concentration is 2% or less. Deep water jelly or yokan of Claims 1, 2, and 3, which was used.