KR20130051341A

KR20130051341A - Dried muk

Info

Publication number: KR20130051341A
Application number: KR1020110116633A
Authority: KR
Inventors: 백옥희; 박지현; 김미영
Original assignee: 주식회사 디미
Priority date: 2011-11-09
Filing date: 2011-11-09
Publication date: 2013-05-20

Abstract

PURPOSE: A dried jelly is provided to drastically extend a preservation period through preprocessing by hot air drying. CONSTITUTION: A manufacturing method of dried jelly comprises the following steps: mixing one of green tea powder, turmeric powder, citron tea, red ginseng extract, or mulberry juice with vigna sinensis king powder, mung bean powder, or acorn powder and manufacturing the jelly; and hot air drying the jelly at 60-70 deg. Celsius for 24-36 hours. The jelly is cut into a size of 0.2-0.4 cm × 0.2-0.4 cm × 14-16 cm and is dried. The jelly is for spaghetti or salad. The jelly is cut into a size of 0.2-0.4 cm × 1-3 cm ×4-6 cm and is dried. The jelly is for roasted or hard-boiled foods. The jelly is cut into a size of 0.5-1.5 cm × 0.5-1.5 cm × 3-5 cm and is dried. The jelly is for roasted food, hard-boiled food, pot stew, or soup.

Description

Dried Muk

The present invention relates to dried jelly, specifically, cut into a size suitable for a variety of dishes, such as noodles, raw vegetables, stir-fried, stewed foods, stew, soup, such as turmeric, green tea, red ginseng, citron or Audi added functional materials It relates to the dried jelly.

As the diet is improved, the texture and flavor of foods are becoming important as well as new perceptions of traditional foods, and nutritionally low caloric food ingredients are in the spotlight. In addition, low-calorie foods are receiving great attention as well-being and diet become social issues.

It is an excellent food ingredient that represents such low calorie foods and gives satiety, and it is Korea's unique gel food that has been manufactured at home since the Joseon Dynasty. It features a unique texture with smooth surface, elasticity and cutting property. (Seo Yoon Suk, Korea Food Company, 1984).

On the other hand, konjac as a low-calorie food is used for various purposes, but konjac may have a difference in taste with fishy aroma, but does not have an old aroma and does not affect taste and has the advantage of being used in various dishes. The old days are mainly prepared using eastern starch, mung bean powder or acorn powder, and are used for cooking with ingredients such as muted radish, Tangpyeongchae, and Jeonju Bibimbap. However, it is a food ingredient that is not frequently used because only monotonous recipes with raw vegetables or seasonings are used. It is also a food with very high moisture content, which has a short shelf life and is difficult to store or store. Therefore, there is an urgent need for research on how to increase the variety of recipes and shelf life for the creation of jelly.

Republic of Korea Patent Publication No. 199-0016029 "Acorn dried jelly and its manufacturing method" is a gel-shaped acorn jelly is cut into a predetermined size of a long shape (long-shaped) for 3 days under natural drying, or 50 to 70 ℃ Although acorn dried jelly solidified by drying in an artificial drying room for 3 hours has been disclosed, it is not disclosed to prepare a variety of color jelly by adding a functional material. Republic of Korea Patent Publication No. 2002-0011837 "Cheongpo powder fruit grain jelly manufacturing method" discloses to prepare the Cheongpo jelly by mixing the Cheongpo, grains and fruits, cut the Cheongpo jelly to a size suitable for a variety of dishes and dry the storage time No increase is disclosed.

An object of the present invention is to provide a dried jelly that can significantly extend the storage period through the pre-treatment process through hot air drying.

In addition, the present invention by adding a multitude of functionalities to mulberry, turmeric, red ginseng juice, citron blue (tea), green tea to significantly improve the sensory properties and nutritional value, to provide a dried jelly that can have a variety of colors The purpose.

In addition, an object of the present invention is to provide a dried jelly that can be used as a main ingredient or subsidiary materials in various dishes such as noodles, raw vegetables, stir-fry, stew, stew or hot water.

In order to solve the above technical problem, the present invention is prepared by mixing any one of green tea powder, turmeric powder, citron tea, red ginseng juice or mulberry juice in any one of eastern powder, mung bean powder or acorn powder at 60 ~ 70 ℃ 24 It provides a dried jelly characterized in that hot-air dried for ~ 36 hours.

Hot-dried jelly prepared by mixing any one of green tea powder, turmeric powder, citron tea, red ginseng juice or mulberry juice with dried Eastern powder, mung bean powder or acorn powder of the present invention, for example, green tea in eastern powder Mix powder, turmeric powder, citron tea, red ginseng juice or mulberry juice, mix with water, boil and start to boil, then stir for 1 minute more, put in an airtight container, cool for 30 minutes at room temperature, store refrigerated for 24 hours and dry Can be prepared. At this time, the drying process is preferably carried out in a hot air dryer for 60 ~ 70 ℃, 24 hours or more, preferably 24 to 36 hours, because it can be effectively dried while maintaining the nutritional content of the jelly. The present invention can greatly increase the storage period by hot air drying the jelly added with the functional material in this way. Therefore, the difficulty of storage or distribution can be eliminated and the consumption creation of jelly can be promoted.

In addition, as functional ingredients, such as dried green tea powder, turmeric powder, citron tea, red ginseng juice or mulberry juice of the present invention are added, the nutritional properties as well as the nutritional value of the jelly can be greatly improved. Specifically, it can be used in a variety of high-quality dishes by showing a variety of colors according to the functional material is added to the dried old days of the present invention, when used in cooking it is possible to play the role of spices or seasonings. For example, in the case of edible jelly, flavors can be given to raw vegetables and salads, and scented fish and seafood can be removed by using turmeric jelly, yuja jelly, and green tea jelly, and red ginseng contains the nutrients of red ginseng as it is. It is very nutritious.

In addition, as the dried and dried according to the use of the present invention is cut in the form of jelly can be used in a variety of dishes as a main ingredient or a subsidiary material. Specifically, it is cut by five kinds of dried uses, and can be used separately for cooking mulberry jelly (purple), turmeric jelly (yellow), red ginseng jelly (light purple), citron jelly (off white) and green tea jelly (green). In addition, two to five kinds of jelly by type may be mixed for each color or used for cooking.

The dried and dried of the present invention can be cut to various sizes as follows and can be used for various purposes.

The dried past of the present invention is cut into a size of 0.2 ~ 0.4cm × 0.2 ~ 0.4cm × 14 ~ 16cm, preferably 0.3cm × 0.3cm × 15 ± 1cm and dried to be used for noodles or raw vegetables. Noodles or raw vegetables can be used for cooking as a substitute for dried old noodles, konjac noodles and the like can also be used as a raw food cooking ingredients. It can also serve as a subsidiary with salads.

In addition, the dried and dried of the present invention 0.2 ~ 0.4cm × 1 ~ 3cm × 4 ~ 6cm size, preferably 0.3cm × 2cm × 5cm size can be cut and dried to be used for roasting or stewed. Dried or stir-fried dried thin and broad form, suitable for stir-fries and can be used to stir or soak in water.

In addition, the dried and dried of the present invention may be cut and dried to a size of 0.5 to 1.5 cm × 0.5 to 1.5 cm × 3 to 5 cm, preferably 1 cm × 1 cm × 4 cm to be used for roasting, stew, stew or hot water. Stir-fried, boiled stew, stew, hot-dried tteokbokki can be used as a subsidiary material useful for stir-fries and bulbs, and fish and seafood. In particular, stew and hot dishes have the advantage that they can be directly used for cooking by rinsing in water without pretreatment.

On the other hand, when the dried jelly of the present invention is used in cooking, it is called and used, but the degree to which it is called can be varied according to preference or cooking. For example, in the case of noodles and raw foods, it can be used by heat treatment in the same way as the method of cooking a long time or cooking dried noodles.In the case of hot water and stew, it can be directly mixed with hot water and stew as it is. have.

In addition, the present invention provides a dried jelly processed product, characterized in that it comprises a dried jelly prepared as described above and seasoning sauce used for cooking the dried jelly. The present invention provides a processed product packaged with dried jelly and seasoning sauce in this way, anyone can easily cook a variety of jelly in a very simple way.

Here, the seasoning sauce may be provided in various ways depending on the type of dried jelly. For example, in the case of noodle or raw dried jelly, chili sauce, oriental sauce, etc., which can be served with jelly to make bibim jelly or jelly salad, may be provided, and in the case of fried or stewed dried jelly, meat, Stir-fried oyster sauce can be provided by mixing seafood and vegetables to make stir fry.In the case of stir-fried, boiled, stew or dried jelly for boiling, stir-fry, cook, stew by mixing meat, dried fish, vegetables, etc. Alternatively, fried sauce, stewed sauce, stew sauce, or hot sauce may be provided to cook a hot dish.

According to the present invention, it is possible to provide a dried jelly which is dramatically increased in storage period through a pretreatment process through hot air drying.

In addition, according to the present invention by adding a multitude of functionalities to the jelly, turmeric, red ginseng juice, citron blue (tea), green tea significantly improved the sensory properties and nutritional value, it can provide a dried jelly that can have a variety of colors Can be.

In addition, the present invention can provide a dried jelly that can be used as a main ingredient or subsidiary materials in various dishes such as noodles, raw vegetables, stir-fry, stew, stew or hot water.

In addition, according to the present invention anyone can easily cook the jelly in a very simple way by providing a dried jelly processed product in which the dried jelly and seasoning sauce for each use is integrated.

Hereinafter, the present invention will be described in more detail with reference to the following examples. However, the scope of the present invention is not limited to the following embodiments, and includes modifications of equivalent technical ideas.

Example 1: dry noodles or raw vegetables Eastern Jelly Produce

In this Example, five kinds of dried eastern jelly were prepared, and the mixing ratio for preparing five kinds of dried eastern jelly was shown in Table 1 below.

Ingredients (turmeric powder, green tea powder) were mixed well with eastern flour and then mixed with water. The liquid ingredients (red ginseng juice, citron tea, and orange juice) were mixed well with water and then mixed with eastern flour. The mixed material was boiled while applying heat, and when it started boiling, stir an additional 1 minute, put it in an airtight container, cool it for 30 minutes at room temperature, store it in refrigerated and store it for 24 hours, and then save 0.3cm × 0.3cm × 15 ± 1cm. Cut to size and dried. The drying process was 60 ~ 70 ℃ and hot air dryer for more than 24 hours.

Audimumu Turmeric Red ginseng jelly Yujamu Green tea jelly Audi 10 - - - - Turmeric Powder - 2 - - - Red ginseng - - 100 - - Yuza-tea - - - 100 - Green Tea Powder - - - - 2 Eastern powder 100 100 100 100 100 water 900 900 800 900 900

Unit: g

Example 2: Stir-fry or stew dry Eastern Jelly Produce

A dried eastern jelly was prepared in the same manner as in Example 1, except that it was cut to a size of about 0.3 cm × 2 cm × 5 cm and dried.

Example 3: stir-fried, stewed, stew or For bath dry Eastern Jelly Produce

A dried eastern jelly was prepared in the same manner as in Example 1, except that it was cut to a size of about 1 cm × 1 cm × 4 cm and dried.

Example 4-1: Noodle or raw food drying Eastern Sauce (Chile Sauce)

In this example, the chili sauce, which is made of bibimdongbumyeon or eastern mussel salad, was prepared by serving the noodles or raw vegetable dried eastern jelly prepared in Example 1.

Formulation ratio is shown in Table 2 below, all the ingredients were mixed and boiled for 2 minutes at 100 ℃, then sealed in a sterile container.

material Red pepper powder 100 Chili Sauce 100 Tabasco hot sauce 10 onion 100 Apple 100 pineapple 50 vinegar 100 corn syrup 150 gravy 100 Sugar 50 Garlic Powder 10

Unit: g

Example 4-2: Noodle or raw food drying Eastern sauce( Oriental sauce)

In this example, the sauce of the soy base can be prepared by adding to the noodle or raw vegetable dried eastern jelly prepared in Example 1 to make bibimbdong jelly or eastern jelly salad.

Formulation ratio is shown in Table 3 below, all the materials were mixed and sealed in a sterile container.

material Salad oil 80 Soy sauce 40 vinegar 20 Sesame oil 10 corn syrup 10 Sesame 20

Unit: g

Example 5: Stir-fry or stew drying Eastern Sauce (Fried) Oyster sauce )

In this embodiment, by mixing the meat (beef, pork, chicken, etc.) or seafood, vegetables in the fried or stewed dry eastern jelly prepared in Example 2 to prepare a sauce that can be used for stir fry.

Based on the oyster sauce, the mixing ratio is shown in Table 4. All materials were mixed and boiled at 100 ° C. for 2 minutes and then sealed in sterile containers.

material Oyster sauce 100 Soy sauce 10 gravy 10 Sesame oil 5 corn syrup 10 Garlic Extract One pepper One Shiitake mushroom powder 3

Unit: g

Example 6-1: stir-fried, stewed, stew or For bath dry Eastern sauce( Spicy fried sauce )

In this embodiment, the sauce prepared by cooking the roasted, boiled, stewed or dried eastern jelly for rice prepared in Example 3 with rice cakes or spicy fried together with vegetables and meat. This sauce has a quarter so it can be used for cooking with thick sauce.

Formulation ratio is shown in Table 5 below, all the ingredients were mixed and boiled for 2 minutes at 100 ℃ and then sealed in a sterile container.

material A delicious taste Red pepper powder 100 gravy 100 corn syrup 30 oligosaccharide 30 Shiitake mushroom powder 5 cooking oil 3 Starch One Garlic Extract One

Unit: g

Example 6-2: stir-fried, stewed, stew or For bath dry Eastern Sauce (side dish Stewed Sauce )

In this example, a sauce that can be used for side dish cooking using stir-fried, boiled, stew or dried eastern jelly and dried fish prepared in Example 3 was prepared. Taste sauce and spicy sauce were prepared using soy sauce and red pepper paste base.

Formulation ratio is shown in Table 6 below, all the ingredients were mixed and boiled for 2 minutes at 100 ℃ and then sealed in a sterile container.

material Sweet taste Hot Soy sauce 150 10 Kochujang - 100 Red pepper powder - 50 gravy 100 100 corn syrup 20 20 mayonnaise 10 10 Shiitake mushroom powder 5 5 Garlic Extract One One

Unit: g

Cooking example 1: Bibimb Eastern jelly or Eastern jelly Cooking of salad

The dried eastern jelly prepared in Example 1 was soaked in water, and then slightly boiled in boiling water. The sauce prepared in Example 4-1 or Example 4-2 was mixed therein.

Cooking example 2 : Eastern jelly Stir fry

The dried eastern jelly prepared in Example 2 was soaked in water. After oil in a heated pan, the soaked dried eastern jelly, beef, onions, carrots, broccoli was put, and the sauce prepared in Example 5 was mixed and roasted.

Cooking example 3: Eastern jelly Stir fry

The dried eastern jelly prepared in Example 3 was soaked in water. After oil in a heated pan, the soaked dried eastern jelly, pork, onion, carrots were put and mixed and roasted the sauce prepared in Example 6-1.

Cooking example 4 : Eastern jelly Stewed cooking

The dried eastern jelly prepared in Example 3 was soaked in water. After oil was put in a heated pan, the soaked dried eastern jelly, dried squid and green onions were put, and the sauce prepared in Example 6-2 was mixed and roasted.

Example 7: dry Eastern Sensory test

In the present embodiment, the color, taste, texture, matching of the sauce, and the premise preference for the eastern jelly dishes prepared by the cooking examples 1 to 4 were compared. General eastern jelly was used as a comparative cooking example.

As for the evaluation method, 100 people were evaluated for their preference for the color, taste, texture, matching of sauce and overall preference of eastern jelly with 1 point for very bad and 7 point for very good. All experiments were performed in three iterations.

color flavor Texture Source
sit Overall
Likelihood Recipe 1 6.8 6.7 6.5 6.8 6.9 Cooking Example 2 6.5 6.7 6.8 6.7 6.8 Cooking Example 3 6.5 6.8 6.7 6.8 6.8 Cooking Example 4 6.6 6.7 6.8 6.8 6.8 Comparative Recipe 1 4.2 5.5 5.6 4.8 4.5 Comparative Recipe 2 4.3 5.2 4.8 5.2 4.7 Comparative Recipe 3 4.5 5.1 5.2 5.1 5.2 Comparative Recipe 4 4.4 5.3 5.4 5.2 5.1

According to Table 7, it can be seen that the eastern cuisine cooked with the dried eastern jelly of the present invention received a higher score than the conventional general eastern cuisine in terms of color, taste, texture, matching of sauce, and overall preference. .

Claims

Jelly prepared by mixing any one of green tea powder, turmeric powder, citron tea, red ginseng juice or mulberry juice to any one of the eastern powder, mung bean powder or acorn powder, the hot-air dried at 60 ~ 70 ℃ for 24 to 36 hours Dried jelly.

The method of claim 1,
A dried jelly, which is cut into a size of 0.2 to 0.4 cm × 0.2 to 0.4 cm × 14 to 16 cm, dried, and is noodle or raw food.

The method of claim 1,
A dried jelly, which is cut to a size of 0.2 to 0.4 cm × 1 to 3 cm × 4 to 6 cm, dried, and stir-fried or stewed.

The method of claim 1,
A dried jelly, which is cut into pieces of 0.5 to 1.5 cm × 0.5 to 1.5 cm × 3 to 5 cm, dried and stir-fried, stewed, stew or hot water.

The dried jelly of any one of claims 1 to 4; And
A dried jelly processed product, comprising; seasoning sauce used for cooking the dried jelly.