KR20140084905A - Citron sediment and method trereof and citron bread using citron sediment - Google Patents
Citron sediment and method trereof and citron bread using citron sediment Download PDFInfo
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- KR20140084905A KR20140084905A KR1020120154917A KR20120154917A KR20140084905A KR 20140084905 A KR20140084905 A KR 20140084905A KR 1020120154917 A KR1020120154917 A KR 1020120154917A KR 20120154917 A KR20120154917 A KR 20120154917A KR 20140084905 A KR20140084905 A KR 20140084905A
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- marmalade
- residue
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
Description
The present invention relates to a process for preparing citron juice using citron residue obtained by stirring sweet potato puree, sugar and citron marmalade.
Yuzu is rich in vitamin C and citric acid, which is known to be effective in preventing and treating colds. Vitamin C contained in citron contains 150mg, which corresponds to 10 times of banana, twice of persimmon and 3 times of lemon, and citric acid is rich in vitamin C and citric acid because it contains about 4% of citron It is known to help recover from colds. It is known that limonene contained in citron alleviates inflammation of the neck and alleviates coughing. The organic acid content is more than lemon or plum, and calcium or minerals are abundant. It is said to be effective in recovery.
In addition, the citron content of limonene and pectin ingredient promotes blood circulation, and citrate contains hesperidin, which strengthens the capillary blood vessels to help prevent cerebrovascular disorders, stabilizes blood pressure and is effective in preventing hypertension It is said that there is an effect on paralysis in the old medicine school,
Yuzu is known to contain three times the amount of calcium that is good for prevention of osteoporosis and the formation of the skeleton of young children, and 49 mg, which is 10 times that of banana. It is known that vitamin B1, which is lacking in Koreans, is rich in rice. And vitamin B, which is good for inflammation, is said to be more than three times as much as other fruits such as peaches and persimmons.
It is also known that it contains pectin, which is effective for blood circulation, metabolism promotion and skin pruritus. It is also known to be effective for hangover resolution and digestion failure.
Yuza, known to have various effects as described above, is made from various processed food products because it contains unique fragrance, sour taste and bitter taste and can not be eaten as raw flesh. However, its form is limited to yuzhaen, yuzu marmalade and citron tea have.
As described above, citron processed foods are limited to yujiao, yuzu marmalade and citron tea, and it is insufficient to meet various preferences of modern people.
Therefore, processed foods that can meet the various preferences of modern people should be developed using citron as described above.
Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made in view of the above problems, and it is an object of the present invention to provide a citron remnant using citron, which is known to have various effects, and to produce mannitol manju using the citron remnant.
Also, as described above, it is aimed to satisfy diverse income of modern man by producing Citron residue and citron Manchuria using citron.
The present invention relates to a citron residue and a method of producing the same, wherein the sweet potato puree preparation step; Preparing citron marmalade for citron marmalade; A heating step of placing the mixture of sweet potato puree, chopped yuzu marmalade and sugar in an oven and heating the mixture; And a cooling step of cooling the heated mixture.
The heating step may be performed by adding a mixture of 70 to 90% by weight of sweet potato puree, 10 to 20% by weight of sugar, and 1 to 10% by weight of citron marmalade in an oven.
Also, the present invention relates to a method for producing citron juice using citron juice, which is prepared by dissolving eggs so as not to cause foaming, adding sugar, starch syrup, condensed milk, butter and salt, stirring the mixture with a hot water bath, cooling the mixture with wheat flour and baking powder Adding and stirring to prepare a kneaded product; A resting step of wrapping the kneaded product in a plastic container and resting at a low temperature; A molding step of forming the dough-shaped dough into a thin circular mold and then molding the dough residue on the blood and wrapping the dough residue on the blood; Baking it in an oven after putting the syrup liquid on the surface of the molded article, raising the nuts on the molded article, and baking in an oven; And a packaging step of taking out the baked goods from the oven, cooling them, and packaging them.
As described above, according to the present invention, citron juice is produced using citron, sweet potato and sugar, and citron scent rich in sweet, soft and tasty flavor.
In addition, as described above, by using the citron residue, manju manju which is rich in citron flavor, sweet, soft and exquisite flavor can be produced, so that various preferences of modern people can be satisfied.
In addition, the income of the farmers producing citrus fruits can be increased, and the income of the secondary processors using citrus fruits can be increased.
Brief Description of Drawings Fig. 1 is a schematic view showing a process for producing citron residue according to the present invention
Fig. 2 is a schematic view showing the process of producing manjujuju using citron deposits according to the present invention
The present invention relates to a citron residue, a method for producing the citron residue, and a method for producing citron extract using the same.
Fig. 1 is a schematic view showing a manufacturing process of citron residue; the citron residue is prepared in the preparation step of sweet potato purée, the preparation step of citron marmalade in which citron marmalade is prepared, the mixture in which the sweet potato puree, And a cooling step of cooling the heated mixture.
The preparation stage of sweet potato puree is to remove boiled sweet potatoes and crush the boiled sweet potatoes using the fine chestnuts. The boiled sweet potatoes pass through the sweet potatoes and remove the tough fibers and foreign substances from the sweet potatoes and crush them finely.
In the preparation of the sweet potato puree, when the sweet potato is poured with water, it is not boiled so that the citron residue is not formed.
The sweet potato puree can be purchased and used on the market, and in this case, the sweet potato puree preparation step may be omitted.
Citron marmalade preparation phase is a step to finely citrate the citron marmalade. The yuzu marmalade contains citron peel or citron pulp and finely so that it can be evenly mixed with sweet potato puree.
The heating step is a step of stirring the sweet potato puree, chopped yuzu marmalade and sugar, and heating the pot in an oven. More preferably, the sweet potato puree is prepared by mixing 75 to 85% by weight of sweet potato puree, 10 to 20% by weight of sugar, % Is added to the oven and heated at 130 ° C for 10 to 15 minutes.
When the sweet potato puree is mixed with the sweet potato puree and the sweet potato puree in the stirring of the sweet potato puree and the sweet potato puree, the texture is not good due to the whitish feeling of the sweet potato, When the puree is added in a small amount, the viscosity of the citron remover produced is lengthened, and when the citron manju is manufactured by using it, the taste of Citron Manju can be lowered due to the feeling of irregularity of the citron residue.
When the citron marmalade is added in a large amount, citron flavor and taste can be felt a lot, but the viscosity of citron citron prepared is increased, and when it is added in a small amount, citron flavor and taste can not be felt sufficiently.
The sugar has a problem in that sweetness tastes due to the sweetness when the sugar is added to the sweet potato puree and the citron marmalade because it contains a predetermined sugar.
Therefore, it is preferable to add the sweet potato puree, sugar and citron marmalade within the above-mentioned range.
Through the heating step, moisture caused by agitation of sweet potato puree, sugar and citron marmalade can be removed, and the flavor of citron juice and citron aroma of citron marmalade can be further increased to further improve the flavor of citron juice.
The cooling step is a step of cooling the mixture heated in the heating step. After the heated mixture is taken out from the oven, it is cooled at room temperature to prevent moisture from being formed in the citron residue by hot steam.
The viscosity of the citron remover prepared through the heating step and the cooling step is not reduced so that the flavor of Manju Manju produced when manju manju is manufactured using the same can be increased.
As described above, it is possible to produce a citrus scent rich in citron flavor, rich in sweet, soft and tasty flavor, and thus can be used in the production of cookies and breads.
FIG. 2 is a schematic view showing a manufacturing process of citron manure using citron residue according to the present invention.
Citrus juice is prepared by dissolving eggs so as not to cause foaming, adding sugar, starch syrup, condensed milk, butter and salt, stirring the mixture with a hot water, cooling the mixture, adding flour and baking powder and stirring, A step of molding the dough material into a thin circular mold and then molding the dough residue into a mold which surrounds the brewer's dough; a step of molding a syrup liquid Baking in an oven after putting the nuts on the upper part of the molded product, and taking out the baked product from the oven, and cooling and packaging.
First, the batter preparation step is a step of loosening the egg so as not to cause bubbles, adding sugar, starch syrup, condensed milk, butter and salt, stirring the mixture with a hot water bath, adding flour and baking powder, and stirring.
By stirring with hot water as described above, granulated sugar, salt and hardened butter are well-melted so that agitation of eggs, millet and condensed milk can be performed well.
After the sugar, salt, and butter are melted to stir the egg, millet, and condensed milk as described above, the mixture is cooled, and then wheat flour and baking powder are added and stirred to produce a kneaded product.
In preparing the batter, a preferred embodiment comprises 40 to 50 wt% wheat flour, 15 to 25 wt% egg, 20 to 30 wt% sugar, 1 to 5 wt% starch syrup, 1 to 5 wt% 1 to 5% by weight of butter, and 0.1 to 0.5% by weight of salt.
The resting step is a step of wrapping the kneaded product in a plastic bag and stopping it at a low temperature. The plastic kneaded product is put in the refrigerator for 30 minutes to 60 minutes to stop.
The forming step is a step of forming the dough-shaped dough into a thin round-shaped fat, then raising a citron residue on the blood, and molding the dough into a form that surrounds the citron residue.
After kneading the kneaded product into a predetermined size, molding the kneaded product into a thin circular shape, placing a citron residue on the blood in a predetermined size, and then molding the resulting product into a form that surrounds the blood residue. A preferred embodiment for forming the slurry comprises 35 to 40% by weight of P and 60 to 65% by weight of citron scum.
By molding with the above-mentioned content ratio, it is possible to produce Manju Manju which is not too thick and can feel the rich taste of the sediment.
The molded article can be molded into various shapes.
The step of baking is a step of baking the syrup liquid mixed with sugar syrup and water at a ratio of 1: 1 on the surface of the molded product, and then baking the nuts in the oven after the nuts are baked in the oven. Is sweet and crisp on the outside, and the nuts are raised on the upper part of the molded product, the rich flavor of the citron juice can be enriched and the nutrition can be further enriched.
The packaging step is a step of taking out the material from the oven and cooling and packaging it. The material can be packed without being attached to each other by being cooled out without being taken out from the oven and being cooled without being packed. Moisture is formed in the manju packed by hot steam, Prevention.
Through the above-described method, Citron Manchuria using citron residue can be manufactured.
Hereinafter, the citron deposit according to the present invention, the method for producing the citron deposit, and the method for producing citron Manju using the same will be described in detail with reference to the examples.
Example 1: Preparation of citron residue
After boiling the sweet potatoes, peel them off and use the fine chunks to make a mung bean puree.
Prepare citron marmalade finely.
5 kg of sweet potato puree, 800 g of sugar and 400 g of citron marmalade are added to a mixing ball, and the mixture is stirred in an oven pan and heated in an oven at 130 ° C for 10 minutes.
The heated mixture is taken out to room temperature and cooled to produce citrus scum.
Example 2 Preparation of Citron Manchuria Using Citron Bamboo Salt
1350 g of eggs were loosened in a mixing ball and then 1800 g of sugar, 180 g of starch syrup, 180 g of condensed milk, 150 g of butter and 20 g of salt were added to the mixture. The mixture was stirred with a hot water bath and then cooled. 3000 g of flour and 60 g of baking powder were added And the mixture is stirred to prepare a kneaded product.
The kneaded product is wrapped in plastic and placed in a refrigerator for 60 minutes.
After 25 g of the dough is poured into a thin circular shape, 40 g of citron juice residue is placed on the blood and the resultant is shaped into a form that surrounds the citron residue.
The syrup mixture containing sugar syrup and water at a ratio of 1: 1 is applied on the surface of the molded product, the nuts are placed on the top of the molded product, and the mixture is placed in an oven and baked at 180 ° C for 20 minutes.
Take out the baked product, cool it at room temperature, and pack it.
According to the above-described method, the citron remover using citron remover and citron remover can be manufactured according to the embodiment of the present invention.
Yuzu Manju using the above-prepared Yuzu Sake and Yuzu Sake can produce Yuzu Manju, which is rich in yuzu scent, so that modern people with various preferences can enjoy it as a snack.
In addition, the income of the farmers producing citrus fruits can be increased, and the income of the secondary processors using citrus fruits can be increased.
It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (4)
Preparing citron marmalade for citron marmalade;
A heating step of placing the mixture of sweet potato puree, chopped yuzu marmalade and sugar in an oven and heating the mixture; And
A cooling step of cooling the heated mixture;
Wherein the method comprises the steps of:
The egg is loosened so as not to cause foaming, and then the mixture is stirred with a hot water after adding sugar, starch syrup, condensed milk, butter and salt, and then the mixture is mixed with wheat flour and baking powder and stirred to produce a batter;
A resting step of wrapping the kneaded product in a plastic container and resting at a low temperature;
Shaping the dough mixture into a thin circular mold and then forming a mold having a shape of wrapping a citron residue on the blood and wrapping the citron residue on the blood;
Baking it in an oven after putting the syrup liquid on the surface of the molded article, raising the nuts on the molded article, and baking in an oven; And
A packaging step of taking out the baked goods from the oven, cooling them and packaging them;
The method for manufacturing citrus fruit using citrus fruit residue according to claim 1,
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| KR1020120154917A KR20140084905A (en) | 2012-12-27 | 2012-12-27 | Citron sediment and method trereof and citron bread using citron sediment |
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| KR1020120154917A KR20140084905A (en) | 2012-12-27 | 2012-12-27 | Citron sediment and method trereof and citron bread using citron sediment |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101485856B1 (en) * | 2014-10-06 | 2015-01-26 | 오병호 | Manufacturing method of Softness-Improved Manju and Softness-Improved Manju manufactured by the same |
| KR20150134123A (en) * | 2014-05-21 | 2015-12-01 | 김윤규 | Bread including seaweeds and method for producing thereof |
| KR20160146156A (en) | 2015-06-11 | 2016-12-21 | 김범안 | Sediment of red beans using the Chunseolcha and preparing method thereof |
| KR20170008031A (en) | 2015-07-13 | 2017-01-23 | 김범안 | Preparing method Sediment of red beans and Sediment of red beans by the method |
| KR20170114808A (en) | 2016-04-06 | 2017-10-16 | 창녕군 | Method for preparing manju comprising onion powder and red garlic paste and manju prepared by the same |
| KR20190045066A (en) * | 2017-10-20 | 2019-05-02 | 재단법인 전주농생명소재연구원 | Method for producing manju using naturally fermented peach starter and peach paste |
| KR102053390B1 (en) * | 2018-08-10 | 2020-01-07 | 홍동수 | Method for manufacturing barley manju and barley manju manufactured by the same |
| KR102330023B1 (en) * | 2021-05-28 | 2021-11-23 | 주식회사 이흥용과자점 | Manju manufacturing method |
| KR20220092681A (en) | 2020-12-24 | 2022-07-04 | 재단법인 환동해산업연구원 | Manju using peach jelly and manufacturing method thereof |
| CN115568488A (en) * | 2022-09-07 | 2023-01-06 | 南昌大学 | Method for simultaneously reducing acrylamide and 5-hydroxymethyl furfural content in baked biscuits |
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2012
- 2012-12-27 KR KR1020120154917A patent/KR20140084905A/en active IP Right Grant
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20150134123A (en) * | 2014-05-21 | 2015-12-01 | 김윤규 | Bread including seaweeds and method for producing thereof |
| KR101485856B1 (en) * | 2014-10-06 | 2015-01-26 | 오병호 | Manufacturing method of Softness-Improved Manju and Softness-Improved Manju manufactured by the same |
| KR20160146156A (en) | 2015-06-11 | 2016-12-21 | 김범안 | Sediment of red beans using the Chunseolcha and preparing method thereof |
| KR20170008031A (en) | 2015-07-13 | 2017-01-23 | 김범안 | Preparing method Sediment of red beans and Sediment of red beans by the method |
| KR20170114808A (en) | 2016-04-06 | 2017-10-16 | 창녕군 | Method for preparing manju comprising onion powder and red garlic paste and manju prepared by the same |
| KR20190045066A (en) * | 2017-10-20 | 2019-05-02 | 재단법인 전주농생명소재연구원 | Method for producing manju using naturally fermented peach starter and peach paste |
| KR102053390B1 (en) * | 2018-08-10 | 2020-01-07 | 홍동수 | Method for manufacturing barley manju and barley manju manufactured by the same |
| KR20220092681A (en) | 2020-12-24 | 2022-07-04 | 재단법인 환동해산업연구원 | Manju using peach jelly and manufacturing method thereof |
| KR102330023B1 (en) * | 2021-05-28 | 2021-11-23 | 주식회사 이흥용과자점 | Manju manufacturing method |
| CN115568488A (en) * | 2022-09-07 | 2023-01-06 | 南昌大学 | Method for simultaneously reducing acrylamide and 5-hydroxymethyl furfural content in baked biscuits |
| CN115568488B (en) * | 2022-09-07 | 2024-02-09 | 南昌大学 | Method for simultaneously reducing acrylamide and 5-hydroxymethylfurfural content in baked biscuits |
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