KR20160106372A - Sweet jelly of red beans comprising moju and it's manufacturing method - Google Patents

Abstract

The present invention provides a producing method of sweet jelly of red beans comprising crude liquor and a sweet jelly of red beans comprising crude liquor produced by the method. The producing method comprises the steps of: making a gelatin liquid comprising crude liquor by mixing 1.6 to 2.4 parts by weight of gelatin in 260 to 30 parts by weight of a water mixture comprising the crude liquor; and pouring a mixture in a frame and forming the mixture after mixing and boiling 100 parts by weight of a mixture of grain syrup and dregs of red beans, 2 parts by weight of sugar, and 0.2 parts by weight of cinnamon in the gelatin liquid comprising the crude liquor.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a sweet potato,

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001]

Yangeng (羊羹) is a Chinese soup made from Chinese soup, as it is implied in Chinese text. It is firstly mixed with grain powder, sugar, bean jam, and agar. In the modern times, bean paste, sugar, and agar are mixed with water and heat treated. At this time, pine nut, cinnamon, and other ingredients are added to produce special products. After heating, after cooling, cut to appropriate size and packed. Pour into packaging container to make molded product.

Yokan is also known as Japanese confectionery, but it uses sugar, bean jam, salt, and agar as main ingredients, and does not add salt in general manufacturing process.

Although the manufacturing process of the yangguk is relatively simple, the physical properties vary considerably depending on the type of the sludge and the composition of the sludge, and the syneresis of the yanggyeong However, various methods for preventing this are being studied.

In addition, there is disclosed a process for producing pumpkin melon using pumpkin as a raw material (Korean Patent Publication No. 1993-1795), etc., using marine starch, In Japan, considerable research is under way under the name yokan (Japanese Patent Laid-Open No. 61-224937, No. 61-92535, etc.).

However, in conventional yams, hardness, chewiness, guminess, and the like have increased, resulting in hardness and breakage, resulting in a problem in overall physical properties.

In addition, there is a problem in that it is not able to contribute to local economic development due to the limited use of the unique food (alcoholic beverage) of Jeonju.

Some ice cream products have a mixture of mother liquor, but it is unprofitable for the children to eat their products and it is difficult to advertise vigorously.

DISCLOSURE OF THE INVENTION The present invention has been made to solve the above problems, and it is an object of the present invention to provide a mackerel having good flavor, excellent texture and good appearance.

Another object of the present invention is to provide a mackerel having a good texture because the fiber component due to the herbal medicine contained in the mother liquor functions as a steel fiber for maintaining the shape and tension of the melon.

Another object of the present invention is to provide a manganese oyster which contributes to the local hardwood generation by increasing the consumption of mother liquor by adding mother liquor.

Another object of the present invention is to provide a mackerel, which is added with water and added in an appropriate ratio with water to reduce the burden of eating because the components are evenly mixed and not fragrant.

Another object of the present invention is to provide a manganese ointment which is easy to mix starch and bean jam, uniformly mixed with bean jam, prevents stiffening of oak jam by the softness of jochung, and improves preservability by aging for more than one day.

The present invention is to provide a mackerel soup which uses mackerel but which is heated and aged to produce mackerel peculiar to the mackerel.

To this end, the present invention relates to a process for the preparation of a water-

1.6 to 2.4 parts by weight of gelatin are mixed to prepare a mother liquor gelatin solution;

100 parts by weight of a mixture of red bean jelly and red bean jelly,

2 parts by weight of sugar, and 0.2 parts by weight of cinnamon, boiling the mixture, and pouring the mixture in a constant mold.

The present invention also relates to a process for the preparation of a composition comprising 26 to 30 parts by weight,

1.6 to 2.4 parts by weight of gelatin,

100 parts by weight of a mixture of bean jam and bean jam,

2 parts by weight of sugar and 0.2 parts by weight of cinnamon.

As described above, the object of the present invention is to provide a mackerel which has good flavor, excellent texture and good appearance.

The foot is added with honeybee, and the fiber component due to herbal medicine contained in the honeybee functions as a steel fiber to maintain the shape and tension of the melon.

The present invention provides a manganese fermentation which contributes to local hardwood development by increasing the consumption of manganese by adding manganese.

The present invention provides a mallow fermented soybean meal which is added with water and added in an appropriate ratio with water to reduce the burden of eating because the components are mixed evenly and the fragrance is not reduced.

The present invention provides an easy-to-fermented jelly bean jelly which is easy to be mixed with bean curd refuse by uniformly adding starch and bean jam, prevents hardness of the bean jam and harden the bean jam, and aging for more than one day to improve preservability.

The present invention uses mulberry, which is heated and aged in the production of yangkeng so as to make the deep taste unique to the mulberry, and to reduce the alcohol content to the level of the beverage, thereby reducing the resistance to eating. Thus, To provide the moon yokel.

Fig. 1 is a view showing the manufacturing process of the present invention

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

The present invention relates to a process for the production of a water-

1.6 to 2.4 parts by weight of gelatin are mixed to make a mother liquor gelatin solution;

100 parts by weight of a mixture of red bean jelly and red bean jelly,

2 parts by weight of sugar, and 0.2 part by weight of gelatin are mixed and boiled, followed by pouring into a constant mold.

The main ingredient of the present invention is ginger, jujube, cinnamon, and pear in a makgeolgi and boiled for a day. The mother told me that the mother of Gwanghae-gun had been called by the mother because she was liquified in the Jeolju area of Jeollanam-do, Has put in various kinds of medicinal materials in makgeolli and gave it to the son for a month and named it mooju. The preliminary meaning of mooju means the residue left behind by sieving or drinking alcohol. In the moonju of Jeonju Province, 8 kinds of herbal medicine such as ginger, jujube, licorice, ginseng, It is completed when the alcohol content is almost gone.

In the present invention, the mother liquor is prepared by adding ginger, jujube, licorice, ginseng, 칡, pear, green tea powder, cinnamon herb medicine into rice wine, and boiling the rice wine and reducing the amount of rice wine to half. If necessary, cold-live can be used.

In the present invention, it is preferable to add water and mother liquor at a ratio of 1: 2, since the herbal medicine fiber component contained in the mother liquor functions as a bonding agent such as a so-called steel fiber, And contributes to the production of melons and yams which are excellent in taste and nutrition. Water and moxa are added at a ratio of 1: 2. In this case, when the amount of water is excessive, the fragrance of moxa is lowered and the turbidity is lowered. When the amount of water is smaller, the fragrance of mother liquor becomes darker, The texture falls.

In the present invention, the mixture of water and mother liquor is preferably added in a proportion of 26 to 30 parts by weight to 100 parts by weight of the mixture of bean jam. When the content is less than 26 parts by weight, the resulting bean paste hardens and the mouthfeel deteriorates. Resulting in poor storage stability.

Gelatin in the present invention is a kind of inducible protein. It can be obtained by an artificial treatment in collagen. Uneven material with a molecular weight of 15,000 to 250,000. Average molecular weight 61,000 to 67,000. Gelatin is obtained by cooling a pale, transparent, tasteless, odorless and intense hot water solution obtained by using a good quality raw material and taking care of the process. When it is used in an amount of less than 1.6 parts by weight, the ligation power is lowered. When the amount is more than 2.4 parts by weight, it is difficult to maintain the shape and the packing and storage property .

In the present invention, the jocheong (grain syrup) is made of rice, sorghum, millet, corn, etc., and when the rice is hot, it is poured with cold maltose water. I put this in the bejaru, and when it is squeezed, it comes out the diluted saccharide liquid, and it is put in the pot and it is shaken not to be pushed by the wooden spatula. When a cup of liquid is put on a spatula and it is heard at an angle, the liquid slacks in a continuous state like a thread, and it is solidified. Therefore, Jochung does not become hardened as it is when it cools down. According to this principle, the oranges in the present invention provide a binding force with bean sprouts and contribute to the enhancement of sterilization and preservation properties specific to sugar.

In the present invention, the starch is added in the same amount as that of the bean sprouts, and when 26 to 30 parts by weight of the water mixture is added, the mixture of the bean sprouts of starch and bean gum is added at a ratio of 100 parts by weight. The addition of the same amount of tannin and red bean jelly is added to the taste of red bean jelly to reduce the sweet taste, while enhancing the taste of red bean by adding the original flavor and preventing the change of bean jelly.

In the present invention, 2 parts by weight of sugar is added so that the sugar is combined with hygroscopicity and moisturizing property to provide a strong binding force to the budumrum of the starch and bean gum, thereby contributing to the maintenance of the shape and preservability of the yeast.

In the present invention, 0.2 part by weight of cinnamon is added to increase the texture without reducing the amount of addition, and to improve the preservability by preventing penetration of insects due to the cinnamon fragrance.

And further aging at least one day after pouring into a predetermined mold. In the present invention, the maturing process is carried out by softening the fiber of the herbal medicine added to the mother liquor so as to enhance the texture of the herbal liquor, uniformly distributing the fiber in the yogurt and finely ripening the fiber particles, Uniform mixing does not occur and the preservability is maximized.

Example

Example 1 Example 2 Comparative Example 1 Comparative Example 2 1000 milligrams Moisture 866 ml 1000 milligrams Moisture 866 ml   500 ml of water  433 ml of water  Water 600 ml  Water 600 ml   Gel 10g  Gel 8g  Gel 10g  Gel 10g Red bean jam 2500g Red bean jam 2500g Red bean jam 2500g Red bean jam 2500g Treatment 2500g Chochung 2500g Chochung 2500g Chochung 2500g Soil sugar 10g Soil sugar 10g Soil sugar 10g Soil sugar 10g Cinnamon 1g Cinnamon 1g Cinnamon 1g Cinnamon 1g

Examples 1 and 2 of Table 1 included in the composition ratios of the present invention were good in texture and storage stability after 3 months but were more excellent than those of Comparative Example 1 and Example 2 in which the content of water and mother liquor was larger than that of Example 1 In Comparative Example 2, it was confirmed that Lee Soo-Hyun phase occurred after 3 heads.

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Claims (5)

26 to 30 parts by weight of a water mixture containing grains,
1.6 to 2.4 parts by weight of gelatin are mixed to make a mother liquor gelatin solution;
100 parts by weight of a mixture of red bean jelly and red bean jelly,
2 parts by weight of sugar and 0.2 parts by weight of cinnamon were mixed and boiled, and then poured into a constant mold to form a granulated yam. The method according to claim 1, wherein the water mixture is mixed with water and mother liquor at a ratio of 1: 2. The method according to claim 1, wherein the bean curd substitute mixture is a mixture of sweet potato and bean jam in a ratio of 1: 1. [3] The method according to claim 1, further comprising the step of aging at least one day after pouring into a predetermined mold. A marmalade produced by the method of any one of claims 1 to 4.

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