KR20140088627A - Oriental Melon Yanggeng and manufacturing method thereof - Google Patents

Abstract

The present invention relates to oriental melon sweet jelly having oriental melon added in a process of preparing sweet jelly and to a method for preparing the same. Oriental melon is a favorite fruit in summer and has rich functional ingredients such as vitamins, beta-carotene, and folic acid. The present superior invention is characterized by providing the high value oriental melon sweet jelly of a novel form which maintains taste and flavor of the oriental melon by adding freeze-dried oriental melon powder and an oriental melon extract to a general process of preparing the sweet jelly, and facilitates the easy consumption of the functional ingredients of the oriental melon. The oriental melon sweet jelly is prepared by: producing the freeze-dried oriental melon powder and the oriental melon extract; and adding the freeze-dried oriental melon powder and the oriental melon extract to a process of preparing the sweet jelly. The oriental melon sweet jelly of the present invention can contribute to national health promotion and to stable sales of oriental melon farmhouses due to the use of the freeze-dried oriental melon powder and the oriental melon extract.

Description

Description of the Related Art [0002] Oriental Melon Yanggeng and manufacturing method thereof [

The present invention relates to an oriental melon melon and a method for producing the same, and more particularly, to a melanin melon melon added with an effective ingredient of melon by adding a melon lyophilized powder and an extract to a melon production process and a method for producing the same.

Yangyang is a food made by boiling red beans and sifting them, mixing them with sugar, flour, and garlics. There are various kinds of yanggang such as red mullet, yellow mullet, and red mullet. Depending on the material, there are red mullet yelts, chestnut yelts, mung bean yelts, pea yelts and sweet potato yelts.

Red bean, the main ingredient of yangkang, is a plant belonging to the soybean family. It is presumed to be one of the origin of China, and it is a crop cultivated long time ago in the Orient. Red bean is not warm and is not poisoned. It is recorded in Dongyobo. The main ingredient contains 50% carbohydrate and 20% other protein. Vitamin B1 content is higher than brown rice. done. It also contains a lot of vitamins A and B2, nicotinic acid, calcium, phosphorus, iron, dietary fiber and overall nutritional balance. Saponin and abundant dietary fiber in the outer layer of the diuretic effect, kidney disease, heart disease, such as swelling and constipation is eliminated. In addition, the red bean contains red anthocyanin, which has the effect of improving the stiffness of the shoulder from the fatigue of the eyes, and the water-soluble vitamin niacin, which is known to have an effect of helping cranial nerves and improving blood circulation.

Melon is a plant belonging to the genus Cucurbitaceae. Its origin is known as the Indian region, and it has been developed separately into oriental melon and western melon according to the propagated region. Currently, it is cultivated mainly in Korea, China and Japan. In Korea, it is estimated that melons have been cultivated before the Silla period, and various varieties of native varieties were cultivated in each province.

Melon is a type of fruit and vegetable with a sweet and unique flavor, and its cool taste is suitable for our taste, and it is widely used for summer fruits from ancient times. Melons are high in sugar content, high in carbohydrates (7.3 ~ 7.4%), contain carotene and vitamin C, and have a diuretic effect like watermelon. It is characterized by a large amount of minerals such as calcium and phosphorus and a high content of vitamins A and C.

As a pharmacological effect of melon, it contains a crystalline bitterness substance called "eraterin" which is dried in a less ripe melon root. In addition, Melon melanin has a component that acts as a ganoderma, and it also helps relieve constipation, and is also effective in panic, jaundice, and diuretic. It is known that melon helps to relieve fatigue especially in summer when the thirst is relieved by the sweaty summer, and the constitution is acidic.

A method for producing yam (fermented soybean oil) using various materials includes a method and composition for producing potato yam (Korean patent registration: 1003218560000), red ginseng yellow marigold and a method for producing it (Korea patent registration: 1004383910000), functional yam (Korean Patent Registration: 1005714410000), a method for producing a jujube fermented soybean milk, and a jujube fermented soybean produced by this method (Korean Patent Registration: 1010171260000). Were not reported.

As for the products related to melon, it can be said that the manufacturing method of the health food ring (Korean patent registration: 1008748590000) using melon seed as the main ingredient, the processed melon seed product containing a large amount of tocopherol (Korean patent registration: 1007167570000) (Korean patent registration: 1002320550000), a beverage composition containing a melon purée excellent in storage stability (Korean patent registration: 1002681880000) and a vinegar manufacturing method using melon (Korean patent registration: 1003472560000) Were not reported.

Disclosure of the Invention The present invention has been made in view of the above-mentioned problems, and it is an object of the present invention to provide a melon melon which can be easily ingested with various useful ingredients by adding powders and extracts freeze- .

It is an object of the present invention to provide a fermented melon powder containing an oriental melon, and a method of preparing the same, by adding a melon lyophilized powder and an extract to a melon. The present invention has been accomplished by first preparing freeze-dried melon powder and melon extract, setting the optimum mixing ratio of melon melon, and then examining physical properties, color and sensory properties of melon melon.

In the present invention, the melon melon produced by the present invention and the method of producing the melon melon can be easily ingested with the melon lyophilized powder and the extract solution in the general melon production process, so that the taste, aroma, It is expected that it will contribute to the increase of consumption of low - consumption jelly beans compared with other confectionery.

The present invention can contribute to the improvement of public health and it is a very useful invention that can contribute to the stable sales of the oriental cultured farmers by using the melon freezing powder and the extract.

The present invention relates to a functional melon fermented melon added with melted lyophilized powder and extract in a common melon production process and a process for producing the melted melon, and a process for preparing melon lyophilized powder and extract; And the process of setting the blending ratio of melon melon and the sensory test.

Hereinafter, specific methods of the present invention will be described in detail with reference to examples.

Example: Manufacture of melon melon

Step 1: Preparation of melon-freeze-dried powder and extract

Melon melon powder was washed with clean water to remove impurities, and then the frog part of melon was removed. After freezing at -40 ° C and 5 mTorr for 72 hours using a freeze dryer (ILSHIN Co. Ltd. FD-5508) Freeze-dried powder was completed.

 Melon melon was washed with clean water to remove impurities, and finely chopped to 2 cm or less. 1000 g of water was added to 100 g of water in a hot water extractor and extracted at 95 ° C for 3 hours to complete the melon extract.

Second step: Manufacture of melon with added melon powder and extract

Add 12g of agar to 192g of water, boil it for 15 minutes at room temperature, add 8g of melon extract, heat it in a medium heat while stirring with a wooden spatula. Then, add 192 g of bean jam and 50 g of sugar, boil it in a wooden spatula for about 15 minutes, boil it in medium heat, add 8 g of melon powder, 20 g of oligosaccharide and 0.4 g of salt, boil it for 5 minutes and then pour it into a square stainless steel container and gellate at room temperature for 1 hour After that, they cut to a certain size and finished the melon melon.

Comparative Example: Control Yanang Production

In the second step of the example, except for the freeze-dried freeze-dried powder and the melon extract, 200 g of water and 200 g of mandrel are used in the same process.

Experimental Example 1: Measurement of chromaticity of melon melon

The color values of L (lightness, brightness), a (redness, redness) and b (yellowness, yellowness) were measured using a colorimeter (Minolta, CR-200, Japan) The L value of the standard plate was 96.18, the a value was 0.03, and the b value was 1.79. Three samples were taken at one time for each sample, and the measurement was repeated three times in advance, and an average value thereof was obtained and shown in Table 1.

In the case of melon melon added with melon, the lightness was lower than that of the control melon, but the redness and yellowness were higher than those of the control.

Melange of melon melon measurement division L value a value b value Control soybean 16.17 3.76 1.73 Melon Yokan 16.04 3.81 1.97

Experimental Example 2: Measurement of physical properties of melon melon

The physical properties of the melon melon were determined by measuring the elasticity, cohesiveness, chewiness, and cracking property of the melanin using a physical property measuring machine (Rheometer, SunScienticfic, Compac-100II). The results are shown in Table 2.

As a result of measuring the physical properties of melon melon, the cohesiveness was lower than that of the control, and hardness, chewiness and elasticity were higher than those of the control.

Measurement of physical properties of melons division Shout Coherence Chewing voice Crackiness Control soybean 88.0829 42.23617 293.119 25818 Melon Yokan 118.1287 31.64356 431.6182 50986

Experimental Example 3: Sensory Evaluation of Melon Melon

The sensory evaluation of the fermented soybean melon was carried out by 20 college students majoring in food. The sensory evaluation contents were characteristics of color, flavor, texture and general taste of yam, and it was evaluated by 5 point scale method, and 1 point was rated 'very bad' and 5 points 'very good' The higher the preference, the higher the score. The results are shown in Table 3.

Sensory evaluation showed higher value in all items such as color, taste, texture, incense and general preference than the control of melon yellowtail, showing good consumer palatability.

Melon and soybean sensory evaluation division color incense Texture flavor Likelihood Control soybean 4.5 3.7 4.2 3.8 3.9 Melon Yokan 4.7 4.2 4.7 4.7 4.8

Claims (2)

Preparing a melon-freeze-dried powder and an extract; 12 g of agar was added to 192 g of water and incubated at room temperature. 192 g of bean jam and 50 g of sugar, boiling, and then adding 8 g of melon powder, 20 g of oligosaccharide and 0.4 g of salt.
A melon fermented according to the production method of claim 1.