KR20170119101A - Food compositions for preparing instant processed food using acorn - Google Patents

Abstract

As an instant processed food made from acorns, it mixes certain food ingredients in a certain ratio to the acorn powder, and when it is necessary to take a certain amount of water into the container, it heats it for several tens of seconds in the microwave oven, The present invention relates to a food composition for preparing instant processed foods and a method for manufacturing instant prepared foods using the same, which are produced from acorns which do not require a separate sauce when consumed, . The present invention relates to an acorn powder; Modified starch; And a complex seasoning for offsetting the pungent taste due to the tannin component of the acorn powder. The present invention also provides a method for preparing instant prepared foods using the same.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a food composition for preparing instant food,

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a food composition for preparing instant processed food, and more particularly to a food composition for preparing instant processed food using acorn as a raw material.

Generally, acorn refers to the fruit of oak trees such as oak, oak, oak, oak, and oak. There are spherical, oval, elliptical, and various sizes. There is a hard, smooth skin on the outside and a large seed in it. It is wrapped in the bottom or middle to the top with a grain, which is slightly deformed depending on the type of tree.

Various kinds of foods are disclosed using such acorns. Of these, registered patent No. 0338043 discloses tea using acorns and a method of manufacturing the same, and registered patent No. 0543790 discloses processed foods containing acorn ingredients and a method of producing the same. The invention using the beneficial ingredient of acorn was developed. Korean Patent No. 0637021 discloses a process for producing functional acorns using acorn powder.

Acorns are used to cut the husks and grind the inside of the nuts. After the acorn powder is mixed well with a large amount of water, it is possible to separate the fiber and the starch component from the acorn powder by immersing the drained sediment. In this process, as well as the separation of fibrin and starch, the tannin component in the starch is also diffused through the diffusion process. The length of time spent in the water is proportional to the amount of tannin in the acorn powder, and water must be changed several times in order to remove the tannin effectively.

Acorn starch powder in which the tannin has been completely removed becomes whitish. Since the sediment in this state sinks to the bottom of the bowl, all of the supplements are pulled out and the sediments are dried. Dehydrated sediments are finely crushed and sold in the form of flour. Powdered acorn starch powder is mixed with water, boiled to a thick concentration, poured in a flat dish, and can be made into an acorn. Acorn roots are made from acorn starch, which is a kind of glutinous food. The sauce is made mainly of soy sauce, sesame oil, carrots, onions, garlic, red pepper powder, and sesame seeds.

Acorns contain a large amount of tannin, a unique ingredient that produces a tangy taste, so processed foods mainly made from acorns are predominantly bitter and bitter. The ingredients of the acorn consist of 7.1g of protein per 100g of edible part (EP), 2.5g of protein, 4.9g of fat, 81g of sugar, 3.2g of fiber and 0.9g of ash, and made of acorn powder with no worry about water It is also known as lactic acid, which contains 88.1 g of water per 100 g of edible part (EP), 0.2 g of protein, 0.1 g of fat, 10.9 g of carbohydrate, 0.5 g of fiber, 0.2 g of ash, 12 mg of calcium , 314 mg of phosphorus, 0.2 mg of iron powder, 15 A of vitamin A, 0.02 mg of vitamin B1 and 0.04 mg of vitamin B2. On the other hand, tannins are more abundant in acorns from cold regions, but the amount of tannins is usually about 3 to 9%. Acorns, especially acorns, are pollution-free foods. They are easy to digest and eat fast because they have a lot of tannin ingredients. They can be eaten freely. It has good effect on fatigue recovery and hangover. It promotes digestive function, stimulates appetite, strengthens stomach and intestines, and has excellent effects on blood circulation improvement, addiction treatment, diabetes, hypertension, arteriosclerosis, And it is reported that aconic acid, which is contained in large quantities, adsorbs 99% or more of uranium, heavy metals and the like, and purifies heavy metal wastewater of about 3.5 t with 1 kg of aconic acid. In addition, according to Dong-Bok-Gam and Ho-Gang Gangmok, acorns have been shown to have excellent efficacy in diabetes, branch, dryness, and heavy metal detoxification, and have been reported to have anticancer effects in various recent studies (1989. 10. 28. Announcement of periodicals, etc.).

However, such an Acorn Mum requires more than a few minutes to produce, a tannin component causes a bitter taste and a bitter taste, and a separate heating device such as a cooking device and a gas cooker, a burner, and an electric rice cooker And many other uncomfortable factors.

DISCLOSURE OF THE INVENTION Accordingly, the present invention has been made to solve the above-mentioned problems. Accordingly, it is an object of the present invention to provide a method and apparatus for processing acorns, which comprises the steps of mixing acorn powder with acorn powder at predetermined ratios, It is possible to express various flavors as well as the unique effect of acorn and the unique texture and shape of acorn, thereby making it possible to produce a variety of flavors by using the acorn, which does not require a separate sauce, A food composition for manufacturing processed food, and a method for preparing instant processed food using the same.

In order to solve the above-mentioned problems, Modified starch; And a complex seasoning for offsetting the pungent taste due to the tannin component of the acorn powder.

In addition, the food composition may comprise 40 to 70% by weight of the acorn powder, 20 to 50% by weight of the modified starch, and 1 to 15% by weight of the complex seasoning.

Also, the modified starch is at least one selected from the group consisting of corn starch, corn starch, rice starch, waxy starch, potato starch and wheat starch.

Also, the present invention provides a food composition for preparing ready-to-eat food, wherein the complex seasoning comprises an excipient, a sweetener, and a flavoring.

Also, the complex seasoning comprises 50 to 70% by weight of the excipient, 20 to 45% by weight of the sweetener, and 1 to 10% by weight of the perfume.

Also, the excipient is at least one selected from the group consisting of dextrin, lactose, white sugar, glucose, starch, wheat flour and salt.

Also, the sweetener may be selected from the group consisting of hydrolyzed vegetable protein (HVP), monosodium glutamate (MSG), yeast extract, soybean powder, nucleoside, amino acid, vegetable powder, cheese powder and whey powder And a food composition for preparing instant-processed foods.

The present invention also provides a food composition for preparing instant-processed foods, characterized in that the flavoring is at least one selected from the group consisting of synthetic flavoring agents, natural flavoring agents and flavoring agents.

In order to solve the above-mentioned problems, the present invention provides a method for preparing a food composition, comprising mixing and stirring 170 to 300 parts by weight of water at 40 to 70 캜 with respect to 100 parts by weight of the food composition, heating the mixture in a microwave oven for 30 to 60 seconds, And a method for producing a processed food.

According to the present invention, as an instant processed food made from acorns, acorn powder is mixed with modified starch and complex seasoning in an optimum ratio, and then a certain amount of water is put into a container when it is required to be consumed, and heated for several tens of seconds in a microwave oven, It is possible to express a variety of flavors due to a combination of seasoning and effect as well as unique texture and shape of the acorn musk. In the case of the conventional acorn paste, it takes more than several minutes to make a dessert, In contrast to the fact that there is no taste other than the unique flavor of the jasmine, and a separate manufacturing process is required to add the sauce or the spice powder to taste in the future, the short time, simple cooking method, Instant processed foods made from improved acorns that can be expressed without further processing For it is possible to provide the food composition.

Hereinafter, the present invention will be described in detail with reference to preferred embodiments. Prior to this, terms and words used in the present specification and claims should not be construed as limited to ordinary or dictionary terms, and the inventor should appropriately interpret the concepts of the terms appropriately The present invention should be construed in accordance with the meaning and concept consistent with the technical idea of the present invention. Accordingly, it is to be understood that the constituent features of the embodiments described herein are merely the most preferred embodiments of the present invention, and are not intended to represent all of the inventive concepts of the present invention, so that various equivalents, And the like. Also, throughout the specification, when an element is referred to as "comprising ", it means that it can include other elements, not excluding other elements, unless specifically stated otherwise.

The present inventors have developed an instant processed food product which can solve the inconvenience that separate marinades need to be burnt in order to reduce the inconvenience due to the conventional method only and to reduce the mild taste of the produced doritum muk, As a result, they found that acorn powder can be easily cooked by mixing it with an appropriate amount of water and heating it with a microwave oven when it is incorporated into a composition in which a specific food ingredient is combined in an optimal amount.

Accordingly, the present invention relates to an acorn powder; Modified starch; And a complex seasoning for offsetting the pungent taste due to the tannin component of the acorn powder.

The acorns used in the present invention have the form of dried powders. The acorn powder can be obtained, for example, by drying the acorn through sunlight or the like to easily remove the outer skin, by crushing the dried acorn with a stone, by removing the outer skin by grinding or the like, by crushing the acorn, Followed by pulverization. In this case, the powder has a rough appearance and a dark color, with a mixture of acorn endothelium and other components other than proteins, fat, and minerals. After the powder is precipitated in water, the suspended matter and precipitated water are removed, and the deposited material is recovered and dried again to obtain acorn powder having a light color and a fine grain.

The acorn powder is preferably contained in an amount of 40 to 70 wt%, more preferably 50 to 60 wt%, based on the total composition. If the content of the acorn powder is less than 40% by weight, improvement of the flavor inherent to the acorn may be limited, and the modified starch content may increase relatively, , The modified starch content is relatively decreased and it may be difficult to realize the mushroom characteristics in the instant processing using the final composition.

In the present invention, the modified starch refers to a modified starch such as a starch and a starch extracted from grain and paper, and is usually called alpha starch. In the present invention, the properties of instant processed food are determined . Modified starch is obtained by adding water at normal temperature to obtain a starch-like solution, which is used in various noodles, snacks, and textile industries. This modified starch is a starch which is obtained by dewatering and pulverizing the starch immediately after the starch is gelatinized. On the other hand, general starch is usually constituted by grains, and acorn powder can also be regarded as general starch, and such starch needs a separate cooking process (boiling water and boiling for several minutes) In case of using only starch, it is difficult to realize the jelly-like properties required by the present invention even if it is heated for several tens of seconds through a microwave oven after pouring the water. Further, the instant starch processed food similar to the form intended by the present invention The raw taste (unripe taste) of the starch is expressed at the time of eating, and the taste can not be satisfied as an instant processed food.

As such modified starches, for example, wax corn starch, corn starch, rice starch, waxy rice starch, potato starch and wheat starch can be preferably used, and more preferably waxy corn starch and rice starch can be used have.

The modified starch is preferably contained in an amount of 20 to 50 wt%, more preferably 30 to 40 wt%, based on the total composition. When the modified starch content is less than 20% by weight, it may be difficult to realize the mushroom characteristics in instant processing using the final composition. If the modified starch content is more than 50% by weight, there may be a limit to improving the original flavor of the acorn, The hardness is excessively high and a good texture appearance may be difficult.

The complex seasoning according to the present invention is a material for offsetting the pungent taste due to the tannin component of the acorn powder. The complex seasoning exhibits a stronger flavor than the pungent taste and unique flavor of the acorn, thereby preventing the taste of the pancake cooker from being felt. In addition, according to the case, various flavors such as yoghurt, balsamic sauce, and chocolate can be expressed, so that a unique texture and taste can be enjoyed together with a mugger.

As described above, the complex seasoning in the present invention is not particularly limited as long as it is a food ingredient capable of offsetting the astringent taste of the acorn. Preferably, the ingredient is an excipient as a subject for uniform addition of the complex seasoning, And a small amount of an anticaking agent may be additionally contained.

The components constituting such a complex seasoning are not particularly limited as long as they can exert their respective roles. For example, as the excipient, raw materials having a low price, such as dextrin, lactose, white sugar, glucose, starch, wheat flour, salt and the like, and having a small aroma of taste may be used. In this case, in case of a complex seasoning of a sweet taste series, glucose, white sugar, dextrin, salt and the like can be used as an excipient. In case of a flavor series complex seasoning of a dairy product, lactose, glucose and whole category can be used as an excipient.

Examples of the sweetener include hydrolyzed vegetable protein (HVP), monosodium glutamate (MSG), yeast extract, soybean powder, nucleoside, amino acid, vegetable powder, cheese powder, whey powder, etc. And can be used as a raw material for imparting the flavor. In this case, the plant protein hydrolyzate, monosodium glutamate, yeast extract, soybean powder and nucleoside can be used mainly for imparting a rich taste, and the amino acid can be used as a specific jimmy ingredient, and various vegetable powders, cheese powder , Whey powder, etc. may be used.

As the above-mentioned fragrance, a synthetic flavoring agent, a natural fragrance, a flavoring oil and the like may be used as a raw material for determining the taste to be expressed by the final complex seasoning, in a content range that does not inhibit the inherent efficacy of the acorn, By weight, preferably from 1 to 15% by weight, more preferably from 8 to 12% by weight.

When the excipient, the sweetener, and the flavoring are included as essential constituents of the complex seasoning, it is possible to prevent the unique effect of the acorn when cooking the instant prepared food of the present invention, Sweeteners and fragrances are required in order to prepare a food composition which can exert a wide variety of flavors. In the present invention, the complex seasoning comprises 50 to 70% by weight of an excipient, 20 to 45% by weight of a sweetener, To 10% by weight, more preferably 55 to 65% by weight of the excipient, 30 to 40% by weight of the sweetener, and 3 to 7% by weight of the perfume.

On the other hand, the reduction of the pungent taste of the acorn powder through the optimum amount of the compound seasoning is a result of numerous experiments based on the taste masking of the taste. The taste of human taste is due to the contact of food particles that express flavor with the micro cells of the tongue taste buds. In other words, the various tastes we feel like sweetness, sourness, salty taste, bitter taste, etc. are expressed through interactions between food particles and functional groups in these cells. The complex seasoning in the present invention cancels the sweet taste (mainly tannin ingredient) of the acorn with the sweet taste or spicy taste of the complex seasoning, and is called the taste masking. In other words, a compound seasoning having a stronger sweetness than the acorn's strong taste can be used, and the sweet taste of the food can be physiologically felt, but the taste of the stronger taste such as a strong sweet taste or a spicy taste is felt, Ultimately to match the overall taste of the food composition according to the invention with the taste of the complex seasoning. Masking of taste is a term often used for drug development. As a result, the principle of making the bitterness of the medicine less or not feel due to the sweetness of the sugar when the drug is coated by coating a saccharide such as fructose will be.

The food composition according to the present invention can be prepared by mixing the above-mentioned acorn powder, modified starch, and complex seasoning, adding an appropriate amount of water, heating the mixture in a microwave oven for a certain period of time, Water is mixed in an amount of 170 to 300 parts by weight, preferably 200 to 250 parts by weight per 100 parts by weight of a mixture of acorn powder, modified starch and complex seasoning, placed in a container, and then heated in a microwave oven for 30 to 60 seconds, To 50 seconds, more preferably 45 to 48 seconds, to complete an instant processed food. The water to be mixed is preferably 40 to 70 DEG C, and when heated to 50 to 60 DEG C, the mixed water is heated to 50 to 60 DEG C, You can finish the Otomokom. After taking it out of the microwave oven, you can take a hot processed product on the spot or store it at 4 ℃ or less for a certain time to lower the temperature.

The ready-processed foods prepared according to the present invention are prepared by mixing the acorn powder, modified starch and complex seasoning with the optimal composition to make the acorn powder with a small amount of acorn powder while maintaining the original acorn's efficacy, And it has the advantage that it can offset the pungent taste and bitter taste unique to the moth. In addition, the instant prepared food according to the present invention manufactured in the above-described manner makes it easy to prepare a large number of utensils required for manufacturing by making a jelly in a short time, eliminates the inconvenience of a place where eating is not easy everywhere, The manufacturing time is shortened by manufacturing the molybdenum paste in seconds, and the convenience of the manufacturing is completed merely by heating in a microwave oven.

Hereinafter, the present invention will be described in more detail with reference to examples and comparative examples.

Example  One

40 parts by weight of acorn powder, 50 parts by weight of waxy corn starch, 50 parts by weight of a synthetic seasoning (60% by weight of dextrin, 20% by weight of HVP, 10% by weight of vegetable powder (garlic, onion, onion mixed powder) , And 250 parts by weight of water (53 DEG C) were mixed and thoroughly stirred for 10 times or more, and the mixture was placed in a plastic container, placed in a microwave oven, and heated for 48 seconds to prepare an instant processed food.

Example  2

An instant processed food was prepared in the same manner as in Example 1, except that 50 parts by weight of acorn powder and 40 parts by weight of corn starch were mixed in Example 1.

Example  3

An instant processed food was prepared in the same manner as in Example 1, except that 60 parts by weight of acorn powder and 30 parts by weight of corn starch were mixed in Example 1.

Example  4

An instant processed food was prepared in the same manner as in Example 1, except that 70 parts by weight of acorn powder and 20 parts by weight of corn starch were mixed in Example 1.

Example  5

An instant prepared food was prepared in the same manner as in Example 1 except that 53 parts by weight of acorn powder, 40 parts by weight of corn starch and 7 parts by weight of a complex seasoning were mixed in Example 1.

Example  6

An instant processed food was prepared in the same manner as in Example 1, except that 56 parts by weight of acorn powder, 40 parts by weight of corn starch and 4 parts by weight of complex seasoning were mixed in Example 1.

Example  7

An instant prepared food was prepared in the same manner as in Example 1, except that 59 parts by weight of acorn powder, 40 parts by weight of corn starch and 1 part by weight of a complex seasoning were mixed in Example 1.

Example  8

An instant prepared food was prepared in the same manner as in Example 1, except that 45 parts by weight of acorn powder, 40 parts by weight of corn starch and 15 parts by weight of complex seasoning were mixed in Example 1.

Comparative Example  One

An instant prepared food was prepared in the same manner as in Example 1, except that 90 parts by weight of waxy corn starch and 10 parts by weight of a complex seasoning were mixed in the same manner as in Example 1 except for the acorn powder.

Comparative Example  2

An instant processed food was prepared in the same manner as in Example 1, except that 90 parts by weight of acorn powder and 10 parts by weight of a complex seasoning were mixed in the same manner as in Example 1 except for cornstarch starch.

Comparative Example  3

An instant processed food was prepared in the same manner as in Example 1, except that 50 parts by weight of acorn powder and 50 parts by weight of corn starch were mixed in Example 1 except for the complex seasoning.

Comparative Example  4

An instant processed food was prepared in the same manner as in Example 1, except that common starch was mixed instead of waxy cornstarch in Example 1.

Comparative Example  5

An instant processed food was prepared in the same manner as in Example 1, except that 80 parts by weight of acorn powder and 10 parts by weight of corn starch were mixed in Example 1.

Comparative Example  6

An instant prepared food was prepared in the same manner as in Example 1, except that 40 parts by weight of waxy corn starch and 20 parts by weight of a complex seasoning were mixed in Example 1.

Comparative Example  7

An instant prepared food was prepared in the same manner as in Example 1, except that 35 parts by weight of waxy corn starch and 25 parts by weight of a complex seasoning were mixed in Example 1.

Comparative Example  8

An instant prepared food was prepared in the same manner as in Example 1, except that 30 parts by weight of waxy corn starch and 30 parts by weight of a complex seasoning were mixed in Example 1.

Comparative Example  9

An instant prepared food was prepared in the same manner as in Example 1, except that 30 parts by weight of waxy corn starch and 60 parts by weight of a complex seasoning were mixed in Example 1.

Example  9

An instant prepared food was prepared in the same manner as in Example 4, except that 170 parts by weight of water was mixed in Example 4.

Example  10

An instant prepared food was prepared in the same manner as in Example 4, except that 200 parts by weight of water was mixed in Example 4.

Example  11

An instant prepared food was prepared in the same manner as in Example 4, except that 300 parts by weight of water was mixed in Example 4.

Comparative Example  10

An instant processed food was prepared in the same manner as in Example 4, except that 150 parts by weight of water was mixed in Example 4.

Comparative Example  11

An instant prepared food was prepared in the same manner as in Example 4 except that 350 parts by weight of water was mixed in Example 4.

Example  12

An instant prepared food was prepared in the same manner as in Example 4 except that the microwave oven heating time was 35 seconds.

Example  13

An instant prepared food was prepared in the same manner as in Example 4, except that the microwave oven heating time was performed for 36 seconds in Example 4.

Example  14

An instant prepared food was prepared in the same manner as in Example 4, except that the microwave oven was heated for 37 seconds in Example 4.

Example  15

Instant processed food was prepared in the same manner as in Example 4, except that the microwave heating time was performed for 38 seconds in Example 4.

Example  16

An instant prepared food was prepared in the same manner as in Example 4, except that the microwave heating time was 39 seconds in Example 4.

Example  17

An instant prepared food was prepared in the same manner as in Example 4 except that the microwave oven heating time was 40 seconds.

Example  18

An instant prepared food was prepared in the same manner as in Example 4, except that the microwave oven heating time was 41 seconds in Example 4.

Example  19

An instant prepared food was prepared in the same manner as in Example 4, except that the microwave heating time was performed for 42 seconds in Example 4.

Example  20

An instant prepared food was prepared in the same manner as in Example 4 except that the microwave oven heating time was 43 seconds in Example 4.

Example  21

An instant prepared food was prepared in the same manner as in Example 4, except that the microwave oven was heated for 44 seconds in Example 4.

Example  22

An instant prepared food was prepared in the same manner as in Example 4, except that the microwave oven heating time was 45 seconds in Example 4.

Example  23

Instant processed food was prepared in the same manner as in Example 4, except that the microwave oven heating time was 46 seconds in Example 4.

Example  24

An instant prepared food was prepared in the same manner as in Example 4, except that the microwave oven heating time was 47 seconds.

Example  25

An instant prepared food was prepared in the same manner as in Example 4, except that the microwave oven heating time was 49 seconds in Example 4.

Example  26

An instant prepared food was prepared in the same manner as in Example 4, except that the microwave oven was heated for 50 seconds in Example 4.

Example  27

An instant prepared food was prepared in the same manner as in Example 4, except that the microwave oven was heated for 51 seconds in Example 4.

Example  28

An instant processed food was prepared in the same manner as in Example 4 except that the microwave oven heating time was performed for 52 seconds in Example 4.

The composition and processing conditions of instant-processed food according to the above Examples and Comparative Examples are summarized in Table 1 below.

Test Example  One

In order to examine the taste-related effects of instant processed foods according to the present invention, sensory evaluation was carried out on instant prepared foods prepared according to Examples 1 to 8 and Comparative Examples 1 to 9 by the following methods, Respectively.

[Sensory evaluation method]

For instant prepared foods, 57 women (20s and 4s, 7 women, 5 men, 5 women, 11 women, 10 men, 15 women, 15 women, 50 women, 3 males and 2 females) were asked about the overall taste, texture, and pungent taste of Acorn.

Table 2 shows that the instant processed food prepared by mixing the acorn powder, modified starch and complex seasoning in an appropriate amount according to the present invention has a good overall taste, texture and a reduced taste. Specifically, as the content of acorn powder increases, the tendency of the gustatory taste increases, but the gustatory taste is more influenced by the content of the complex seasoning (see Examples 5 to 8), and the optimum composition of the acorn powder, modified starch and complex seasoning Range (see Examples 1 to 4).

On the other hand, in the case where the starch powder, the modified starch, and the compound seasoning were not contained or contained in an amount deviating from the optimum content, or when the starch was used instead of the modified starch (Comparative Examples 1 to 9) It can be seen that taste and texture are not good.

Test Example  2

In order to grasp the morphological completeness of the final product according to the mixing ratio of water in the instant processed food according to the present invention, the instant processed food prepared according to Examples 9 to 11 and Comparative Examples 10 to 11 was evaluated for elasticity And the results are shown in Table 3 below.

[Evaluation method of elasticity]

Relative elasticity was evaluated based on the sensation of touch when the hand-pressed food was prepared, and it was expressed as excellent, good, medium, and poor (in case of hardness or hardness).

Table 3 shows that, in the case of ready-processed foods prepared by mixing water with acetic acid powder, modified starch and complex seasonings in an appropriate amount (Examples 9 to 11) according to the present invention, the morphological properties (Comparative Examples 10 to 11), it can be seen that it is hard to realize the unique form of the dot-mask because it is hard or hard.

Test Example  3

In order to examine the change of the flavor according to the heating time of the microwave oven according to the present invention, the instant processed foods prepared according to Examples 12 to 28 were evaluated for elasticity and flavor by the following methods, Are shown in Table 4 below.

[Elasticity and flavor evaluation method]

The relative elasticity was evaluated on the basis of the sensation of touch when hand pressing, and the change of flavor was evaluated by direct smell.

Referring to Table 4, it may be difficult to maintain sufficient elasticity when the microwave heating time is not sufficient (see Examples 12 to 16), and when the heating time is excessive (Examples 27 to 28) , It may be possible to inhibit the inherent flavor of the mushroom, and it can be confirmed that there is an optimum condition (refer to Example 4, 22 to 24) in the heating time.

While the preferred embodiments of the present invention have been disclosed for illustrative purposes, those skilled in the art will appreciate that various modifications, additions and substitutions are possible, Such modifications and changes are to be considered as falling within the scope of the following claims.

Claims (9)

Acorn powder;
Modified starch; And
A complex seasoning for offsetting the pungent taste due to the tannin component of the acorn powder;
≪ / RTI > The method according to claim 1,
Wherein the food composition comprises 40 to 70% by weight of the acorn powder, 20 to 50% by weight of the modified starch, and 1 to 15% by weight of the complex seasoning. 3. The method of claim 2,
Wherein the modified starch is at least one selected from the group consisting of corn starch, corn starch, rice starch, waxy starch, potato starch and wheat starch. 3. The method of claim 2,
Wherein the complex seasoning comprises an excipient, a sweetener, and a flavoring. 5. The method of claim 4,
Wherein the complex seasoning comprises 50 to 70% by weight of the excipient, 20 to 45% by weight of the sweetener, and 1 to 10% by weight of the perfume. 6. The method of claim 5,
Wherein the excipient is at least one selected from the group consisting of dextrin, lactose, white sugar, glucose, starch, wheat flour and salt. 6. The method of claim 5,
The sweetener may be selected from the group consisting of hydrolyzed vegetable protein (HVP), monosodium glutamate (MSG), yeast extract, soybean powder, nucleoside, amino acid, vegetable powder, cheese powder and whey powder Wherein the composition is at least one selected from the group consisting of soy sauce and soy sauce. 6. The method of claim 5,
Wherein the flavoring agent is at least one selected from the group consisting of synthetic flavoring agents, natural flavoring agents, and flavoring agents. Mixing and stirring 170 to 300 parts by weight of water at 40 to 70 캜 with respect to 100 parts by weight of the food composition according to any one of claims 1 to 8 and then heating the mixture in a microwave oven for 30 to 60 seconds, A method of manufacturing a food product.