KR20130013895A - A sweet jelly of beans containing orostachys japonicus and it's method - Google Patents

Abstract

PURPOSE: A manufacturing method of a sweetened and jellied bean is provided to prevent the nutrient ingredients of Orostachys japonicus from being destroyed, and to decline the bitter and sour taste of the Orostachys japonicus, thereby manufacturing a sweetened and jellied bean which is easily taken and eaten. CONSTITUTION: A manufacturing method of a sweetened and jellied bean comprises the following steps. Wash the leaves of Orostachys japonicus and pulverize it(Step1). Put agar in water, wash, and boil with water(Step2). Add sugar in the boiled agar and boil down(Step3). After boiling down, the filling deposit is added at a ratio of 1:2-5, the pre-processed Orostachys japonicus of 1-2 wt% is boiled down to a liquid form of 1 wt%, and boiled at 65-75°C for 3-10 minutues(Step4). Add a starch syrup, boil, and cool(Step5). [Reference numerals] (AA) Orostachys japonicus pre-processing step(step 1); (BB) Agar boiling step(step 2); (CC) Boiling down step(step 3); (DD) Sediment and Orostachys japonicus adding step(step 4); (EE) Starch syrup adding step(step 5)

Description

A sweet jelly of beans containing orostachys japonicus and it's method

The present invention relates to a yokan containing walnuts and a method for producing the same, characterized in that the walnuts are prepared by containing 15 to 30% by weight of the total weight, more specifically, after washing the leaves of the walnuts, crushed vortex pretreatment Step (first step), agar is soaked in water, washed and mixed with water to boil the agar (step 2), and boiled in the second step boiled sugar (stage 3) And, after adding the sediment to the boiled liquid boiled in the third step, the addition of the pre-treated wort in the first step to boil the sediment and wadding addition step (step 4) and syrup in the mixed solution added in the fourth step After boiling to boil, cooling starch is added to the step (step 5).

Yokan is used in meat soup, as it means in Chinese. It was first introduced in China. At first, grain powder, sugar and red bean paste were mixed, heated with agar, and the sugar content was 70%. It was hardened to a degree and then hardened in a mold, but in modern times, red beans, sugar, and agar are mixed with water and heated, and pine nuts, cinnamon, and other ingredients are also used to produce a distinctive product. After heating, the product is cooled and then cut into appropriate sizes and packaged. Poured into a packaging container to manufacture a molded product. Yokan is also known as Japanese confectionery. Sugar, red bean paste, salt, and agar are the main ingredients.

Although the manufacturing process of yokan is relatively simple, there are considerable differences in physical properties depending on the type of sediment and the composition of the material, and syneresis occurs that causes quality deterioration during yokan distribution depending on the combination and manufacturing method. Also, various methods for preventing this have been studied.

Wasong is an evergreen perennial herb that accompanies dolnamul and has been published scientifically as anticancer effect, inflammatory treatment, antipyretic detoxification, and hemostatic effect. The nutrients contained in raw grass are not broken, retained, sour and bitter, easy to eat, soft for everyone to eat, and high moisture content, so that they can be eaten easily for unhealthy snacks for children or for baby food or adult patients. The purpose is to make it possible. The product has been added to the storage and convenience of soft yokan so that it is difficult to be stored for a long time in the storage life of Wasong vinegar and it is easy to eat the ingredients of raw vinegar in consideration of the different nutritional ingredients of raw vinegar and hay.

This product is developed to contribute to the development of food culture and personal health by using special agricultural products for the purpose of vitalizing farmers and expanding the market for special agricultural products. It became.

The present invention has been invented to solve the above problems, the purpose of which is prepared by containing 15 to 30% by weight relative to the total weight of the ovary is effective in anti-cancer efficacy, inflammation treatment, antipyretic action, hemostatic action, atopy, constipation, etc. It is easy to eat baby foods, snacks for children and adult patients, and provides soft yokan that keeps moisture content. have.

In addition, processing the wasong without destroying the nutritional ingredients of the raw herbs, adds storage and convenience, and manufactures processed foods using special agricultural products for the purpose of vitalizing agricultural products and expanding the market for special agricultural products. It is contributing to the health of individuals, and as a company, it is intended to help increase sales by developing new products.

To achieve the above object, the yokan containing the vortex according to the present invention is characterized in that the vortex is prepared by containing 15 to 30% by weight relative to the total weight.

In addition, the manufacturing method of yokan containing walnuts, the walnuts pre-treatment step (first step) to wash the crushed leaves of the walnuts, and the agar heating step of boiling after dipping agar in water and washing with water Step 2), and then boil the sugar in the agar boiled in the second step (3rd step) and add the sediment to the boiled boiled liquid in the third step, and then add the pre-treated Wongsong in the first step. Putting and boiling boiled sediment and wasong addition step (fourth step), and after adding the starch syrup to the mixed solution added in the fourth step and boiled, it is characterized by consisting of a starch syrup addition step (step 5).

In addition, after adding the sediment to the boiled liquid boiled in the third step in the fourth step of the sediment and wasong addition step, and further put the pre-treated wasong in the first step for 3-10 minutes at a temperature of 65 ~ 75 ℃ It is characterized by boiling.

Further, in the fourth step of the sediment and wasong addition step in the boiled boiled liquid in the third step in a ratio of 1: 2 to 5 to the weight, and then the first step in the boiled boiled liquid in the third step The pre-treated wasong is characterized in that the boiling by putting a ratio of 1: 1 to 2 by weight.

The yokan containing walruses according to the present invention is produced by containing walruses, which is effective in anticancer efficacy, inflammatory treatment, antipyretic detoxification, hemostatic action, atopy, constipation, etc. It is easy to reduce the sour and bitter taste, so that baby food, children's snacks and adult patients can eat easily, and can eat soft yokan that keeps the water content high.

In addition, there is an effect that adds storage and convenience by processing the walnuts without destroying the nutritional ingredients of raw vines.

Figure 1 is a flow chart schematically showing a method of manufacturing the yokan containing vortex according to the present invention.

Hereinafter, a description will be made in detail of the yokan containing the vortex according to the present invention and a manufacturing method thereof.

The present invention relates to a yokan containing vortex, characterized in that the vortex is prepared by containing 15 to 30% by weight relative to the total weight.

More specifically, 15 to 30% by weight, sediment 30 to 60%, sugar 5 to 20% by weight, water 5 to 15% by weight, syrup 2 to 7% by weight, agar prepared by mixing 0.5 to 1.5% by weight It is characterized by.

The wasong of the yokan containing the wasong of the present invention is not effective in destroying the nutrients of wasong raw vinegar without the anticancer efficacy, inflammatory treatment, antipyretic detoxification, hemostatic action, atopy, constipation, etc. Reduce the moisture content and keep the water content high. The sediment is sweetened by mixing one or two or more of peas, red beans, beans, chestnuts, pumpkins, sweet potatoes. Sweet taste and sediment and improves the coagulation power of wasong and agar, the syrup adds the soft taste of yokan and polishes the surface of the yokan to enhance the productability, and the agar is made of fiber (carbohydrate), calcium, It contains a lot of minerals such as sodium, potassium and magnesium, and has coagulation and viscoelasticity to solidify yokan.

Hereinafter, the manufacturing method of the present invention will be described in detail with reference to the accompanying drawings.

Figure 1 is a flow chart schematically showing a method of manufacturing the yokan containing vortex according to the present invention.

1. Pre-treatment step (Step 1)

The vortex pretreatment step is a step of crushing and washing the leaves of the vortex,

After washing the leaves of the hawthorn, 50 to 300 mesh (mesh) is crushed.

The hawsong is evergreen perennial herb attached to the dolmuldae, there is an anti-cancer effect, inflammatory treatment, antipyretic detoxification, hemostatic effect, etc., the taste of raw herbs has a sour and bitter taste. In addition, wasong should be used to grow more than two years is excellent in its efficacy and characterized in that harvested in May-October before the flower beds are used.

Here, after washing the leaves of the hawthorn clean, 50 to 300 mesh (mesh) to grind in order to ensure that the oyster evenly mixed in the following sediment and vortex addition step.

If the leaves of the hawthorn are cleaned, and then pulverized to less than 50 mesh, the size of the leaves of the hawthorn is large and the texture of the hawthorn may not be reduced, and the hawthorn may not be evenly mixed in the following sediment and wadding step. In the case of pulverization exceeding 300 mesh, the same yield and activity as in the case of pulverization of 50 to 300 mesh are obtained, resulting in more pulverization than necessary, which is inexpensive. Therefore, the manufacturing may be inconvenient.

2. Agar heating stage (second stage)

The agar heating step is a step of immersing agar in water, washing and mixing water to boil,

Soak agar in water for 12 to 36 hours, wash it clean, and mix water to boil.

More specifically, the agar is soaked in water for 12 to 36 hours and then washed clean and mixed in a ratio of 1: 5 to 15 water by weight in the agar to boil at 90 ~ 110 ℃.

The agar is a seaweed processed product made by freezing the radish, which is a coagulant of the hot water extract of the larvae. The main ingredient is fiber (carbohydrate), which contains a lot of minerals such as calcium, sodium, potassium, magnesium, and gelling agent. It is used as a stabilizer, thickener, etc., and in the present invention, it is used for solidifying and solidifying yokan.

Then, the agar was soaked in water for 12 to 36 hours and then washed cleanly and mixed with water at a ratio of 1: 5 to 15 by weight to boil at 90 to 110 ° C. This is because the solidification is smoothed when heated at a high temperature.

3. Boiling step (3rd step)

Boiling step is to put sugar in agar boiled in the second step to boil,

Put sugar in the agar boiled in the second step is characterized in that it boils at a temperature of 90 ~ 110 ℃.

Adding sugar to the agar boiled in the second step is to improve the coagulation power of the sweet taste and sediment and wasong and agar of the following additives.

 And, the sugar in the agar boiled in the second step and boiled at a temperature of 90 ~ 110 ℃ to be solidified smoothly when heated at a high temperature as in the agar heating step, the agar and boiled in the second step This is because the sugar is evenly mixed and boiled down.

In addition, the sugar is generally used in the art, but is not limited to its type, but preferably white sugar is used.

Here, the use of white sugar in the sugar is because it is easy to manufacture due to the small particles, because it can be used for the production of foods and drinks with a clean aftertaste.

In this case, sugar is added to the agar boiled in the second step and boiled at a temperature of 90 to 110 ° C. is called a dipping solution.

4. Addition of Sediment and Wasong (Step 4)

Sediment and wasong addition step is to put the sediment in the boiled liquid boiled in the third step, and then put the boiled presong in the first step to boil,

In the fourth step of the sediment and wasong addition step in the boiled boiled liquid in the third step in the ratio of 1: 2 to 5 by weight, the pretreatment in the first step in the boiled boiled liquid in the third step Add the prepared walnuts at a ratio of 1: 1 to weight, and boil them for 3 to 10 minutes at a temperature of 65 ~ 75 ℃.

The sediment is generally used in the art and does not specifically limit its type. Preferably, one or two or more of peas, red beans, beans, chestnuts, pumpkins, sweet potatoes are mixed and sweetened. will be.

And, in the fourth step of the sediment and vortex addition step to put the sediment in the boil solution boiled in the third step in the ratio of 1: 2 to 5 to the weight of the sediment in the smooth boiled solution in the third step To mix evenly.

If the sediment is boiled down in the third step in the addition of the sediment and the vortex in the fourth step, the sediment is less than the ratio of 1: 2 by weight, so that the amount of the sediment is small, and the taste is lowered. Sediment may not be evenly mixed in the boiled drip solution in step 3, the sediment in the third step boiled in the third step in the addition of the sediment and vortex of the fourth step to put the sediment in excess of the ratio of 1: 5 by weight In this case, a large amount of sediment may not be evenly mixed with the drowsiness liquid boiled in the third step, and may not be coagulated smoothly.

In the fourth step, the sediment and the vortex are added to the boil solution boiled in the third step in a ratio of 1: 2-5 by weight, and the first step is added to the boiled boiled liquid in the third step. In the ratio of 1: 1 to 2 compared to the weight of the pre-treated in the ratio is to put the pre-treated in the first step to the smoothly boiled drip solution in the third step to mix evenly.

If, in the third step, the amount of the vortex pretreated in the first step is less than the ratio of the weight of the vortex pretreated in the first step to less than a ratio of 1: 1 to the weight. In addition, it may not be evenly mixed with the boiled boiled liquid in the third step, and if the lysed boiled liquid boiled in the third step is pre-treated in the first step more than a ratio of 1: 2 by weight The taste of the wasong pretreated in the first step may be strong to reduce the texture and may not be smoothly coagulated.

In addition, the sediment of the fourth step in the addition of the sediment and vortex in the third step in the boiled boiled liquid in the ratio of 1: 2 to 5 by weight, and then the first step in the boiled boiled liquid in the third step Boiling the pretreated Waksong at a ratio of 1: 1 to 2 by weight and boiling for 3 to 10 minutes at a temperature of 65 to 75 ° C. is performed so that the nutritional components of the raw Wahsong pretreated in the first step are not destroyed. Lower it to boil faster.

If the sediment and vortex of the fourth step in the addition step to the boiled boiled liquid in the third step in the ratio of 1: 2 to 5 by weight, the first step to the boiled boiled liquid in the third step When the pre-treated walnuts are added at a ratio of 1 to 1 to 2 by weight, when boiled at 65 ° C. for less than 3 minutes, the pre-treated walnuts may not be sufficiently ripe and may not be mixed smoothly, 75 ° C., If boiled for more than 10 minutes, the nutrients of the vortex pretreated in the first step may be destroyed.

In addition, the sediment of the fourth step in the addition of the sediment and vortex in the third step in the boiled boiled liquid in the ratio of 1: 2 to 5 by weight, and then the first step in the boiled boiled liquid in the third step Boiling the pretreated honeycomb at a ratio of 1: 1 to 2 by weight and boiling for 3-10 minutes at a temperature of 65-75 ℃ keeps the nutrients contained in raw herbs from being destroyed and reduces the sour and bitter taste The ingredients are easy and comfortable to eat.

In this case, after the sediment is added to the boiled liquid boiled in the third step, the boiled by adding the pretreated in the first step is called a mixed liquid.

5. Add syrup (Step 5)

The starch syrup is a step of adding syrup to the mixed solution added in the fourth step, boiling, and cooling.

Syrup was added to the mixed solution added in the fourth step at a ratio of 1: 0.02 to 0.1 by weight, and boiled for 12 to 36 hours.

Putting starch syrup in a ratio of 1: 0.02 to 0.1 by weight in the mixed solution added in the fourth step is to add a soft taste of yokan and to polish the surface of the yokan to enhance productability.

If the syrup is added in the mixed solution added in the fourth step at a ratio of less than 1: 0.02 by weight, the syrup cannot be uniformly mixed with the mixed solution added in the fourth step, and thus the soft taste of the yokan cannot be increased or decreased. When the amount of syrup is added to the mixed solution added in the fourth step in excess of 1: 0.1, the taste may be degraded by adding more syrup than necessary.

At this time, the syrup was added to the mixed solution added in the fourth step in a ratio of 1: 0.02 to 0.1 by weight and boiled and then cooled for 12 to 36 hours.

Then, the syrup is added to the mixed solution added in the fourth step in a ratio of 1: 0.02 to 0.1 by weight and boiled, put in a desired mold and cooled for 12 to 36 hours to produce a desired shape.

And various sugars, organic acids, vitamins, food colorings, etc. can also be included suitably as needed.

Yokan containing walnuts prepared by the above method can easily and conveniently eat by reducing the sour and bitter taste of the vinegar without destroying the nutritional ingredients of the vinegar, and keep the moisture content high, anticancer efficacy, inflammation treatment, It is effective for antipyretic, hemostatic, atopy, and constipation, so that baby's baby food, children's snacks, and adult patients can easily eat soft yokan.

Hereinafter, the present invention will be described more specifically by way of examples. It will be apparent to those skilled in the art, however, that the following examples are illustrative of the present invention only and do not limit the scope of the present invention. That is, a simple modification or change of the present invention can be easily performed by those skilled in the art, and all such modifications and alterations can be considered to be included in the scope of the present invention.

Example: Yokan containing vortex according to the present invention

First, the leaves of the vortex are washed thoroughly, and then crushed into 200 mesh (mesh).

Soak agar (30g) in water for 24 hours, wash thoroughly, mix water (300g) and boil at 100 ℃, put sugar (600g) in the boiled agar and boil at 100 ℃.

After adding the pea sediment (1800g) to the boiled boiled water, put the ground crushed leaves (700g) and boiled for 5 minutes at a temperature of 70 ℃, and then boiled with more starch syrup (120g) at room temperature for 24 hours Cool at (15 ~ 25 ℃).

Comparative Example 1: Yokan containing less than 15% of vortex

First, the leaves of the vortex are washed thoroughly, and then crushed into 200 mesh (mesh).

Soak agar (30g) in water for 24 hours, wash thoroughly, mix water (300g) and boil at 100 ℃, put sugar (600g) in the boiled agar and boil at 100 ℃.

After adding the pea sediment (1800g) to the boiled boiled water, put the crushed walnut leaves (300g) and boiled for 5 minutes at a temperature of 70 ℃, and then boiled with more starch syrup (120g) at room temperature for 24 hours Cool at (15 ~ 25 ℃).

Comparative Example 2: Yokan containing more than 30% of vortex

First, the leaves of the vortex are washed thoroughly, and then crushed into 200 mesh (mesh).

Soak agar (30g) in water for 24 hours, wash thoroughly, mix water (300g) and boil at 100 ℃, put sugar (600g) in the boiled agar and boil at 100 ℃.

After adding the pea sediment (1800g) to the boiled boiled liquid, put the ground crushed leaves (1500g) and boil for 5 minutes at a temperature of 70 ℃, boiled with more starch syrup (120g) and then boiled at room temperature for 24 hours Cool at (15 ~ 25 ℃).

Comparative Example 3: Yokan manufactured generally

Soak agar (30g) in water for 24 hours, wash thoroughly, mix water (300g) and boil at 100 ℃, put sugar (600g) in the boiled agar and boil at 100 ℃.

Put the pea sediment (1800g) in the boiled boiled water and then boil at 100 ℃, and then boiled more starch syrup (120g) and then cooled at room temperature (15 ~ 25 ℃) for 24 hours.

Experiment 1: sensory test

Yokan containing walruses prepared according to the present invention (Example) and yokans containing less than 15% by weight of walruses (Comparative Example 1), yokans containing more than 30% by weight of walruses (Comparative Example 2), generally prepared Sensory tests (5 points measuring method) were divided into two groups: sensory test agents (30 men (15 men, 15 women) with more than 2 years of sensory test experience) in taste, aroma, color, and overall preference. 1: very bad, 2: bad, 3: normal, 4: good, 5: very good). The results are shown in Table 1.

flavor incense Color Overall preference Example 5 5 5 5 Comparative Example 1 4 3 4 4 Comparative Example 2 3 4 2 3 Comparative Example 3 3 4 3 3

As can be seen from the above Table 1, the Examples show a higher score than the Comparative Examples 1,2,3 in all items.

Examples showing higher scores than Comparative Examples 1, 2, and 3 in all the items indicate that the yokan containing the hawthorn according to the present invention reduces the sourness and bitter taste, and is softer than the general yokan, and has a higher taste, aroma, and color in all items. It is showing the score.

In addition, the examples containing 15-30% of vortices had higher scores in all items compared to yokans containing less than 15% by weight of walnuts (Comparative Example 1) and yokans (comparative example 2) containing more than 30% by weight of walnuts. It can be said that the optimum mixing ratio was obtained through repeated experiments.

Claims (4)

Yokan containing wasong, characterized in that it is produced by containing 15 to 30% by weight of the total weight.
After washing the leaves of the vortex, the crushed pre-treatment step (first step) and;
Agar heating step of soaking agar in water, washing and mixing water to boil;
Boiling step (third step) to put sugar in agar boiled in the second step and boil;
Adding the sediment to the boiled liquid boiled in the third step, and then adding the sediment and boiled in the first step to add boil and sediment to the boil (fourth step);
After adding syrup to boil the mixed solution added in the fourth step, and boiling, cooling the syrup containing yosong, characterized in that the syrup is added (step 5).
The method of claim 2,
After adding the sediment to the boiled liquid boiled in the third step in the fourth step of the sediment and wasong addition step, and further boiled for 3 to 10 minutes at a temperature of 65 ~ 75 ℃ by adding the pretreatment in the first step A method of producing yokan containing vortex.
The method of claim 2,
In the fourth step of the sediment and wasong addition step in the boiled boiled liquid in the third step in a ratio of 1: 2 to 5 by weight, the pretreatment in the first step in the boiled boiled liquid in the third step Method of producing a yoghurt containing wasong, characterized in that the boiled by adding more in the ratio of 1: 1 to 2 by weight.

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