KR20180090702A - Jellied food with Sea squirt and Manufacturing method thereof - Google Patents

Abstract

The present invention relates to a jellied food with a sea squirt and a manufacturing method thereof. More particularly, the method comprises the steps of: boiling a sea squirt; finely chopping the boiled sea squirt; mixing the finely chopped sea squirt water, salt, and agar powder; gelling by heating the mixture; and cooling the gelled material. According to the present invention, by using the sea squirt as a main ingredient, a novel flavored jellied food different from the existing jellied food can be provided. Furthermore, the jellied food with a sea squirt has excellent nutrition and preservation.

Description

Description of the Related Art [0002] Jellied food with Sea squirt and Manufacturing method thereof [

The present invention relates to a mushroom jelly and a method for producing the same, and more particularly, to a mushroom jelly which is improved in nutrition and excellent in taste and texture by producing mucilage using a mushroom as a main ingredient.

In general, "jukmu" means buckwheat, mung bean, acorn, etc., which are used as raw materials, and then they are swollen like a grass, and they are hardened and cooked. It is a traditional food which is used as a snack or side dish by putting in soy sauce, parsley, sesame oil, red pepper powder, It is food.

The manufacturing method is somewhat different according to such old materials to be used. Generally, it is manufactured by the following method from the past.

The mung bean is mung bean which is ground in water to remove the husks and then ground using a millstone or a mixer. The crushed material is filtered by a bag or a fine lump, and the filtrate is mixed with water, To get the precipitate that has settled down, add a small amount of water again, boil it, and when the sludge becomes sludge, it can be transferred to a suitable vessel and hardened. This kind of green bean mushrooms are said to have a clear color and a feeling of warmth.

In buckwheat, the buckwheat was soaked in hot water, and then the husks were removed. The buckwheat was crushed using a mortar, and then filtered with a sieve having a predetermined diameter. The buckwheat was mixed with water and allowed to stand. The buckwheat was discarded along with the supernatant, , In a suitable bowl, followed by cooling and drying.

The acorns which are peeled off are called water, and the acorns, which are peculiar to the acorns, are thoroughly removed, and then the acorns called water are milled on a millstone, and then the pulverized acorns are squeezed in a fine cotton bag. The sediments that are formed are soaked as if they are full. After that, pour cold water to cool it, and you can get smooth otomok.

Because the old main ingredient is composed of mostly starch, its flavor is soft and soft, and it was one of the foods that people enjoy eating as a side dish because they are good with any food.

In recent years, however, since these buckwheat and acorns are produced mainly from buckwheat, the functionalities are lowered compared with other health foods, and as people's taste is diversified, the number of people enjoying the mellow taste is gradually decreasing, Therefore, there is a problem that the overall competitiveness of Jukmun is low and thus the competitiveness is low.

Therefore, methods of adding an additive capable of enhancing the flavor or improving the flavor during the manufacturing process of jelly are being carried out.

Examples of such prior arts include Korean Patent No. 10-0441425 (a method for producing green tea mushroom using green tea powder and green tea mushroom manufactured by the method), Korean Patent No. 10-1043515 Korean Patent No. 10-1674992 (a method for producing a porcine mushroom and a porcine oyster mushroom produced thereby), and the like are disclosed.

However, there is no suitable additive yet, and the application of the additive for improving the functionality and aesthetics of jelly is insufficient.

On the other hand, it is known that the sea urchin is the most delicious in summer with the most abundant xanthine content, but its storage stability is very short in about 2 ~ 3 days at room temperature.

The food characteristics of the sea squirt (Tongyeong, harvested in June) are 81.9% moisture, 8.7% protein, 3.1% fat, 2.9% ash and 3.6% glycogen. The constituent amino acids were asparagine (15.1 to 15.2%), glutamic acid (11.9 to 2.5%), taurine (6.4 to 8.0%), aspartic acid (6.2 to 6.4%), proline (5.6 to 5.7% %) Were occupied by more than 50% of amino acids (Lee et al, 1993). Most of minerals are Na, K, Mg and Ca. In lipid composition, major components were triglyceride (54.4%) and free sterol (21.5%), phosphatidylcholine (54.5%) and phosphorus (2partic ethanolamine. In the fatty acid composition, EPA and DHA account for more than 35% of the total, and w-3 PUFA (polyunsaturated fatty acid) accounts for more than 40%.

Therefore, in order to increase the product value and the added value of the mushroom which is rich in nutrition and has a good taste, research on the processing method and the processed product of mushroom is required.

KR 10-0441425 B1 KR 10-1043515 B1 KR 10-1674992 B1

Accordingly, it is an object of the present invention to provide a method for producing rosewas of ingredients and characteristics different from those of the past, using as a main ingredient, sea squirt, which is seafood, which is not acorn,

In addition, it is excellent in nutrition and provides a jelly which is excellent in sensual preference such as taste, texture, and sense of urgency.

In addition, the preservability is also to provide improved rosewood.

In addition, it proposes a novel processing method for bruises.

According to another aspect of the present invention, there is provided a method for preparing a mukai jelly, comprising the steps of: boiling a mongoose; heating the boiled mongoose; mixing water, salt and agar powder into the mongolian mongoose; Heating the gelated gelled product to gel, and cooling the gelled gelated product.

The mixing of water, salt and agar powder into the chopped squid is carried out by mixing 300 to 1,000 parts by weight of water, 0.5 to 5 parts by weight of salt, 1 to 5 parts by weight of agar powder 1 To 10 parts by weight.

In the step of mixing water, salt, and agar powder into the chopped squid, 10 to 20 parts by weight of squid squid, 10 to 20 parts by weight of tapioca pear, and 1 to 10 parts by weight of pine needle extract are further mixed do.

And gelatinized according to the present invention, including mulberry, buckwheat, water, salt, and agar powder.

And further comprising at least one of chopped squid, tapioca pearl, pine leaf extract, and the like.

According to the present invention, it is possible to provide a novel flavor different from the conventional flavor by using the flavor as a main ingredient. In addition, it has an advantage of being excellent in nutrition and preservability.

Fig. 1 is a view showing a process for manufacturing a mushroom jar according to the present invention.
Fig. 2 is a photograph of a horse mackerel according to the present invention. Fig.

Hereinafter, the present invention will be described in detail.

The technical terms and scientific terms used in the present invention can be construed as meaning ordinary meanings understood by those of ordinary skill in the art without departing from the scope of the present invention.

First, the method of manufacturing the mukai mushroom of the present invention will be described in detail with reference to FIG. 1 attached hereto.

According to the present invention, there is provided a method for preparing a mukai jelly, comprising the steps of boiling a mongoose, heating the boiled mongoose, mixing water, salt, and agar powder into the mongolian mongoose, and heating the mixed mixture to gell And cooling the gelled gelled material.

Stages of boiling mushrooms.

First, clean the irrigation area by removing the irrigation area by cleaning the iris. At this time, the maintenance of the bumpy is based on a conventionally published method, and a description thereof will be omitted.

In addition, in order to remove the fishy smell after washing the sea bream, vinegar may be soaked in vinegar mixed with water at a ratio of 100: 0.1 ~ 1 by weight for 2 to 10 minutes.

Although the present invention can be used with care using biomass, commercially available products can be purchased and used, and frozen biomass can be purchased and used. However, the present invention is not limited thereto.

Next, boil the groomed morsel.

The method of boiling the sea squirt according to the known method is as follows: Boiling water is boiled for 1 to 5 minutes after the sea squirt is put into the boiling water.

The above step of boiling the mushroom.

And the above-mentioned life is cut by a cutter. At this time, a general food cutter can be used as the cutter, and the size of the cuttlefish is not limited. In addition, you can use a knife instead of a cutter.

Mixing the water, salt, and agar powder into the chopped squid.

Water, salt and agar powder are mixed into the chopped squid. Here, the mixing ratio is 300 to 1,000 parts by weight of water, 0.5 to 5 parts by weight of salt, and 1 to 10 parts by weight of agar powder, based on 100 parts by weight of the chopped bran.

At this time, if the amount of water is too small or too large, the texture and elasticity of the jelly become poor, the cooking time becomes long, and when the amount of salt is insufficient or too large, the salinity does not match. The salt may be, but is not limited to, sodium chloride.

The agar powder is used for gelation of mukaekjang. When the mixing ratio thereof is too small, gelation is difficult, and when it is excessive, the texture of mucilage becomes poor. In the present invention, it is particularly preferable to use the agar powder for agar among the agar powder because the agar texture, the feeling of elasticity and texture are improved only when the agar agar powder is used.

The mixed mixture was heated Gelling  step.

Next, the mixed mixture is stirred while heating to gel.

The heating conditions are enough to stir and heat at 60 to 100 ° C for 10 to 40 minutes, and the heating time can be controlled according to the amount of the mixture.

remind Gelled The gelatine  Cooling step.

When the gelation is completed, it is put into a molding mold and cooled at room temperature, cooled to 10 to 20 ° C and cooled. At this time, shape and size of the molding die are not limited.

The overall flavor of mackerel is excellent due to the unique flavor of mackerel prepared by the above method, and the use of mungbean agar is excellent in the sense of elasticity, texture and texture of mackerel, and nutritional quality of mackerel is also improved . In addition, it is possible to manufacture a new flavorful mushroom, and it is also advantageous that a variety of preferences of consumers can be met. In addition, by proposing a new machining method for bruises, there is also an advantage that the added value of bruises can be increased.

Meanwhile, at the stage of mixing water, salt, and agar powder into the chopped squid, 10 to 20 parts by weight of squid squid, 10 to 20 parts by weight of tapioca pearl, and 1 to 10 parts by weight of pine needle extract may be further mixed have.

At this time, the chopped squid is used not only to improve the texture of jelly, but also to impart the flavor and nutritional value of the squid. Remove the non-eating area and clean the cut squid by using a cutter or a knife. Boil for 5 minutes. At this time, the size of the chopped squid is not limited.

The tapioca pearl is made of tapioca starch taken from the roots of cassava, and any commercially available product can be used. These tapioca pearls are excellent in their texture, which helps to improve the overall texture of the jelly when mixed with the jelly, and helps to gelify the jelly due to the starch ingredient. The tapioca pearl is boiled in boiling water at 80 to 100 ° C for 5 to 20 minutes and used.

The pine leaf extract is for improving the preservability of jelly, and benzoic acid and cinnamic acid coexist and have excellent antimicrobial activity. Therefore, the preservation of jelly is remarkably improved when the jelly is manufactured by mixing them. In other words, since the present invention produces seaweed using seafood, there is a possibility that the preservation property is not good. When such pine leaf extract is used, the problem of preservability is solved.

The pine leaf extract is prepared by immersing dried pine leaves in a solvent at 20 to 80 ° C for 5 to 20 hours and filtering. Here, as the solvent, purified water or an aqueous solution of ethanol can be used, and the amount of the solvent used is about 2 to 10 times by weight of the dry pine needles. Here, the filtration is performed according to a known method, and it is of course possible to use the filtrate as a concentrate or a powder after concentration by filtration and drying.

The preservation property of the mugwort mushroom thus prepared is further improved, and the texture and flavor are also improved, thereby satisfying various preferences of consumers.

That is, as shown in FIG. 2, the dandelion according to the present invention is gelled including mangosteen, water, salt, and agar powder, and may further include at least one of chopped squid, tapioca pearl and pine leaf extract, , Flavor, texture and elasticity, and is also excellent in preservation. The compounding ratio of each material is as described above.

Hereinafter, the present invention will be described in detail with reference to Examples.

(Example 1)

We boiled 300g of trimmed bamboo shoots in 1,000g of boiling water at 100 ℃ for 1 minute and cut for 3 minutes with a cutter.

Next, 500 g of water, 2 g of salt, and 4 g of agar powder for rice were mixed with 100 g of chopped squid, while stirring, and the mixture was heated with stirring at 70 캜 for 20 minutes. Then, it was transferred into a molding bowl and sufficiently cooled at room temperature of 25 ° C.

(Example 2)

10 g of squid squid were mixed together in the same manner as in Example 1 except that water, salt, and agar agar powder were mixed together.

After finishing the cuttlefish, 300 g of the prepared cuttlefish was boiled in 1,000 g of boiling water at 100 캜 for 1 minute and cut by a cutter for 3 minutes.

(Example 3)

In the same manner as in Example 1, 10 g of tapioca pearl was added together with water, salt, and agar powder for mixing.

The tapioca pearl was prepared by boiling 100 g of commercially available tapioca pearl in 1,000 g of boiling water at 100 캜 for 5 minutes.

(Example 4)

The same procedure as in Example 3 was carried out except that, when mixing water, salt, and agar agar powder, 2 g of pine leaf extract was added together.

The pine needle extract was prepared by immersing 100 g of pine needle leaves in 500 g of purified water at 80 캜 for 10 hours, filtering the solvent, and removing the solvent to use as a powder.

(Test Example 1)

Viscoelastic measurement

The viscoelastic properties of the rosins of Examples 1 to 4 were measured.

The viscoelasticity was determined according to the following criteria according to the state of the chopsticks when the chopsticks were picked. The results are shown in Table 1 below.

Evaluation criteria of viscoelasticity

Good: The furniture is good because it is not crushed.

Poor: The mug is easily crushed or crumbled.

Test Example 1 Results. division Example 1 Example 2 Example 3 Example 4 result Good Good Good Good

As can be seen from Table 1, all of Examples 1 to 4 exhibited good viscoelasticity.

(Test Example 2)

Sensory evaluation

The sensory evaluations of the jasmine of Examples 1 to 4 of the present invention were conducted.

The sensory evaluation was conducted on 30 trained evaluation staffs, and it was found that the fragrance, texture (texture), taste and overall acceptability were very good (7 points), good (6 points), slightly better (5 points) ), Slightly worse (3 points), and worse (2 points or less). The results are shown in Table 2 below. As a control group, commercially available acromycin and cheongpogum were purchased and used.

Test Example 2 Results. division incense Texture (texture) flavor Overall likelihood Example 1 5.2 5.7 5.9 5.7 Example 2 5.3 5.9 6.1 6.0 Example 3 5.5 6.0 6.1 6.0 Example 4 5.3 5.7 6.0 5.8 Control group 4.2 4.2 4.7 4.5 Control group (Cheongpoguk) 5.3 4.7 5.0 4.8

As can be seen from the above Table 2, Examples 1 to 4 according to the present invention were found to be superior in terms of texture (texture), taste, and overall taste as compared with those of the commercial acorns and cheongpokmu. However, there was no significant difference in flavor.

(Test Example 3)

Shelf life test

Microbiological changes were examined according to the storage time of mucilage according to Examples 1 and 4.

The test was carried out according to the method described in Food Revolutions [10th General Test Methods, 8. Microorganism Test Method, 2) Number of Bacteria (2) Dry Film Method]. Specifically, the total number of bacteria in the jelly was analyzed according to the storage period, while the jelly and the control (acorn jelly) according to Examples 1 and 4 of the present invention were stored at 25 ° C for 28 days, respectively. The results are shown in Table 3 below.

Test Example 3 Results division
Total number of bacteria (LogCFU / g) 0 days 7 days 14 days 21st 28th Example 1 1.00 1.00 1.15 1.23 1.30 Example 4 1.00 1.00 1.00 1.04 1.12 Control group 1.00 1.00 1.13 1.21 1.28

As can be seen in Table 3, the total number of bacteria tended to increase with the lapse of time in each of Examples 1 and 4 and the control group. In Example 1, the total number of bacteria was similar to that of the control group, but in Example 4, the increase in the total number of bacteria was significantly smaller than that of the control group.

Therefore, it was confirmed that the storage period of the present invention can be remarkably improved when it is prepared in the same manner as in Example 4.

While the present invention has been described with reference to the above-described embodiments and accompanying drawings, it is to be understood that the invention may be embodied in many different forms without departing from the spirit or scope of the invention. Accordingly, the scope of the present invention is defined by the appended claims and their equivalents, and is not limited by the specific embodiments described herein.

Claims (5)

The stages of boiling the mushrooms,
The step of boiling the myrtle,
Mixing water, salt, and agar powder into the chopped squid;
Heating the mixed mixture to gel,
And cooling the gelled gelatum. ≪ RTI ID = 0.0 > 21. < / RTI >
The method according to claim 1,
The agar powder is a good agar powder,
The step of mixing water, salt, and agar powder into the chopped squid,
Wherein 300 to 1,000 parts by weight of water, 0.5 to 5 parts by weight of salt and 1 to 10 parts by weight of agar powder are mixed with 100 parts by weight of the chopped bran.
3. The method of claim 2,
The step of mixing water, salt, and agar powder into the chopped squid,
10-20 parts by weight of squid squid, 10-20 parts by weight of tapioca pearl and 1 ~ 10 parts by weight of pine needle extract are further mixed.
Characterized in that it is gelled, including water, salt, agar powder.
5. The method of claim 4,
Wherein the composition further comprises one or more of chopped squid, tapioca pearl, pine leaf extract, and gelled mushroom.

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