KR20180093462A - Manufacturing methods of the rice gruel boiled in hazelnut juice that contains the bones of eel. - Google Patents

Abstract

The present invention relates to a method for manufacturing a rice gruel boiled in hazelnut juice containing eel bones, and more particularly, to a method for manufacturing a rice gruel boiled in hazelnut juice containing eel bones, which comprises the following steps: washing hazelnut and removing an outer skin with a stripping machine to obtain flesh; frying the peeled flesh of the hazelnut into a frying pan; crushing roasted flesh with a pulverizer to manufacture a hazelnut powder; drying Lentinula edodes by freeze drying or hot air drying to obtain dried Lentinula edodes; preparing an eel bone powder by immersing eel bones in a mixture of vinegar and water, and frying or roasting and pulverizing the mixture; adding the hazelnut powder, dried Lentinula edodes, gelatinized rice, popped rice, a cream soup, salt, sugar and the eel bone powder and heating the mixture to manufacture gruel. The rice gruel boiled in hazelnut juice containing eel bones of the present invention promotes the digestion, strengthens the energy and enhances an aromatic taste and soft flavor.

Description

[0001] The present invention relates to a method for producing hazelnut juice containing eel bones.

The present invention relates to a method for manufacturing hazelnut kernels containing eel bones, and more particularly, to a method for producing hazelnut kernels, which comprises the steps of washing hazelnut and then removing the husk with a peeler to obtain flesh; Frying the flesh of the molten hazelnut into a frying pan; Crushing the roasted pulp with a pulverizer to prepare a haze powder; Drying the shiitake mushroom by freeze drying or hot air drying to dry the shiitake mushroom; Preparing eel bone powder by immersing eel bones in a mixture of vinegar and water, then frying or roasting and then crushing; Adding water to the cooking vessel, and then adding the hazelnut powder, the dried bean curd, the dried bean curd, the sweetened bean curd, the expanded bean curd, the cream soup, the salt, the sugar, and the eel bone powder, The present invention relates to a method for producing hazelnut kelp containing eel bones.

The nuts are hard and the edible part is made of cotyledon like cereals or beans. It is made of almonds, cashew nuts including peanuts, chestnuts, walnuts, banks, pine nuts and hazelnuts. These nuts are widely known as snacks and preference foods, and are profitable crops, rich in unsaturated fatty acids, proteins, vitamins and minerals. In addition, nuts contain more than 70% of the fat in unsaturated fatty acids. They are effective in blood circulation, inhibition of cholesterol accumulation, neutral lipid suppression, and prevention of arteriosclerosis, heart disease and hypertension. As a result, the interest in health foods has increased.

Among them, the hazelnut is naturally grown or cultivated throughout the country as the fruit of hazelnut tree. The taste is similar to chestnut, and the taste is strong and the shape is spherical. It is harvested in October, and its main ingredients are unsaturated fatty acid and protein, and it also contains saccharides, fibrin, minerals, vitamins and quercetin. In addition, hazelnut is not toxic, so it is raw or used to boil fruit for cooking or oil.

On the other hand, there are eel eel, eel eel, mulberry eel, eel eel, eel eel, eel eel, eel eel, eel eel, foo eel and vitamin E content is higher than general fish. A is 30 times to 100 times more than normal white fish, and it is a fishery resource which is attracted by beauty and stamina type because of high ratio of unsaturated fatty acid. In Hanbang, freshwater eel is classified as Manly fish and sea eel is classified as sea eel. The general perception of eel is known as stamina, but it appears to have a lot of weakness in practice.

The eel in a room has an eel that controls all the tumors and kills insects, and the back is aching, the knee is cold, the gaze is not the gangye, the legs are painful, It is reported that it is efficacious for symptoms such as unexplained hypochondria and subarachnoid hemorrhage, and is highly effective for diseases such as pulmonary tuberculosis and otitis media. In addition, eel bones are reported to have efficacy in colitis, dysentery, brulei,

As described above, the whole eel has a weakness, but it is a simple dish that eel eel or sashimi due to lack of detailed information about eel, and many parts of the eel are lost by removing bones or removing hair, Is not enough to eat enough. In particular, eel bones have been removed during cooking or processing and have been used for frying or animal feed. Therefore, it is meaningful to improve the utilization of minerals rich in eel bones.

On the other hand, rice gruel means a food made by pouring water and boiling it into a semi-liquid state with grain as a main ingredient.

It is a simple food that can be obtained by pouring and boiling water on dead grains.

Recently, it is used as a soup base, baby food, gourmet food, snack food, and diet food. It is easy to ingest, easy to digest and nutritive added with various materials.

In the 1990s, it was widely used for snacks and patients. After 2000, it started to be widely consumed for health foods such as health foods, so that franchise companies, . The market is continually expanding, and it is time to need products with palatability, convenience, and functionality that match the living patterns of modern people.

In the present invention, as a food containing a beneficial ingredient for human body, a mushroom containing oyster bone which is effective for health promotion is prepared by containing hazelnut, which is a health raw material, as a main raw material and further enhancing the mild taste and sour taste of porridge and containing calcium and vitamin We wanted to develop a simple yet nutritious and healthy eel bone.

Japanese Patent Application Laid-Open No. 10-2014-0075310 (porridge containing nuts and a method for producing the same)

The present invention has been conceived to solve the above-mentioned problems. It is intended to solve the above-mentioned problems, and it is intended to enhance digestion, enhance the digestive function by enhancing digestion, The eel bones which were used for frying or disturbing the broth were immersed in a mixture made of vinegar and water to remove ejaculate and fishy flesh and added eel bones obtained by grinding to make it easy to use as food raw materials and ease of ingestion And to provide a method for manufacturing hazelnut kelp containing eel bones which is improved in health functionalities and which further improves the flavor that is produced by the kelp.

The present invention relates to a method for producing hazelnut kernels containing eel bones, comprising the steps of: washing hazelnut and then removing the husk with a peeler to obtain flesh; Frying the flesh of the molten hazelnut into a frying pan; Crushing the roasted pulp with a pulverizer to prepare a haze powder; Drying the shiitake mushroom by freeze drying or hot air drying to dry the shiitake mushroom; Preparing eel bone powder by immersing eel bones in a mixture of vinegar and water, then frying or roasting and then crushing; Adding water to the cooking vessel, and then adding the hazelnut powder, the dried bean curd, the dried bean curd, the sweetened bean curd, the expanded bean curd, the cream soup, the salt, the sugar, and the eel bone powder, .

In the present invention, the eel bones are washed, immersed in water for 30 minutes, dipped in a mixture of vinegar and water at a ratio of 8: 2 for 60 minutes, fried or ground with starch powder, and then fried.

In the present invention, the eel bones are washed, dipped in water for 30 minutes, immersed in a mixture of vinegar and water at a ratio of 8: 2 for 60 minutes, lyophilized, and then roasted in a frying pan for pulverization.

According to the present invention, the step of preparing the porridge by heating comprises 2 to 4 parts by weight of hazelnut powder, 0.4 to 1 part by weight of dry weight, 15 to 18 parts by weight of glutinous rice, 5 to 40 parts by weight of a cream, 0.4 to 1 part by weight of a salt and 0.2 to 0.8 part by weight of sugar are added to the mixture, and then 5 parts by weight of eel bone powder is further added to 100 parts by weight of the whole composition. do.

The present invention as described above is one of the nuts and it is easy to digest by making a porridge containing hazelnut which is used as a natural preservative, and it contains carbohydrates, proteins, unsaturated fatty acids, minerals and vitamins, And the stomach and intestines are strengthened, thereby providing a manufacturing method of a porridge with enhanced health functional properties.

In addition, it is possible to provide a more convenient method for the ingestion of hazelnut by manufacturing the hazelnut using the material containing the puffed rice, the sweetened rice cake and the cream soup, and has the effect of providing a mellow flavor and a high flavor.

In addition, the eel bones used in the present invention are rich in calcium, thereby providing not only good health but also high flavor.

In addition, in the present invention, the method of preparing eel bones at a ratio of 8: 2 vinegar and water and immersing them for 60 minutes provides a great effect for removing fishy smell and eardrum from the eel and reducing the specific scent, thereby providing ease of ingestion .

In addition, in the past, eel bones have been widely known as recipes for frying or boiling broth, but in the present invention, by providing a method that can be used variously as a raw material for eel by using eel bones, That means a lot.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a schematic process diagram of a method for manufacturing hazelnut kernels containing eel bones according to the present invention; FIG.

The present invention relates to a method for producing hazelnut kernels containing eel bones, which includes a hazelnut peeling step, a hazelnut pulp roasting step, a hazelnut powder grinding step, a dried bean curd drying step, an eel bone powder producing step, .

Hereinafter, a method for manufacturing hazelnut kernels containing eel bones according to the present invention will be described in detail with reference to the accompanying drawings, but the present invention is not limited thereto.

end. Materials and methods

1) Materials

The main raw material used in the present invention was cultivated on a Gochang smile farm, and puffed rice, alpha rice, cream soup, dried rice, salt and sugar were purchased from a large mart.

2) Analysis of sugar content, pH, salinity, general composition

The salinity was measured with a pH meter (PP-15, Sartorius Co., USA) and the salinity was measured with a salinity meter (Sinar Salmeter Model) Respectively.

3) Freeze-drying and hot-air drying

The lyophilization was carried out by rapidly freezing the sample at -35 ° C or lower for about 17 hours, followed by lyophilization for 3 days. The hot air drying was carried out at 50 ° C or lower.

4) Raw material treatment

The main ingredient, hazelnut, was roasted in a frying pan and ground with a grinder.

5) Setting of raw material condition

The condition of raw material mixture was determined by preliminary experiment after compressing into several forms and final sensory test.

6) Cooking condition experiment

The cooking conditions of the nuts (hazelnut) were as follows; the addition amount of powdery corn, the amount of water added, and the cooking time.

7) Sensory evaluation

The sensory evaluation of hazelnut hazelnut was evaluated by the 5-point symbol scale method for students of Woosuk University's Food Science and Technology Department who had been trained in color, flavor, taste, and overall preference.

I. Manufacture of lobster containing eel bones

1) Dissolve phase

In the peeling stage of hazelnut, the hazelnut is washed and the husk is obtained by peeling off the husk using a peeler.

Prepare the hazelnuts which are selected as fresh without worms, remove the foreign materials, immerse them in clean water and immerse them for 1 ~ 2 days.

The above process is performed to remove the tastiness caused by the component 'tannin' contained in the crust of hazelnut. After 1 ~ 2 days, remove all the moisture from the hazelnuts and put them in the peeler to peel off the outer cover.

The hazelnut is a hazelnut fruit that contains a large amount of protein, including fat, and its taste is similar to that of chestnut. In autumn, chestnuts are dried in the sun, It has been used to make.

Corylus of this hazel is Latin and originates from Greek corys, and heterophylla means 'heteroblastic'. The variant name (thunbergii) is known to originate from a person's name.

Origin is Asia, Europe, South America, North America, etc., depending on the species. In Europe, the fruit has been edited for a long time. Many varieties have been cultivated based on Corylus avellana and Corylus maxima. .

Hazelnut tree grows up to 2 ~ 3m height in Korea. Leaves are egg-shaped round ovate, oval egg shape, length is 5 ~ 12cm, edge of blade has sawtooth, leaf tip is short and pointed and front side of leaf has purple pattern. Among them, the petiole is 1 ~ 2cm long, the flower blooms in March, the ear of a male flower occurs in the previous year, 2 ~ 5 fall from the end of the branch to the bottom, and the male flower is in the flower bed.

There are no calyxes, the flower stalk is composed of two, the female flower is like a winter snow, and about ten styles are out. As the fruit grows, two flower stalks develop like leaves and envelop the fruit. Fruit is pod bract, rounded, 1.5 ~ 2.9cm in diameter, ripened brown in September.

The harvest time of the hazelnut (Corylus heterophylla Fisher) is generally from September to October when it is harvested and dried in the sun.

In Korea, 'Sejong Annals' and 'Gyeongsanggyo Jiji' are recorded in Gyeongsang Province, Jeolla Province, Gyeonggi Province, Chungcheong Province and Gangwon Province. In Korea, studies were conducted to establish the cultivation methods of hazelnut trees in Korea Since 1975, it has been carried out by the Horticultural Research Institute of Rural Development Administration.

 Hazelnut is a natural preservative and used as a cough medicine. In the private sector, it is used as a diuretic and a kidney salt analgesic. Oil that is made from hazelnut fruit has an analgesic effect when it is sick. In addition, good digestibility, carbohydrates and vitamins because it has the power to strengthen the stomach and stomach is known to have the effect. In addition, hazelnut fruit contains protein, fat, carbohydrate, fiber, ash, and calcium, among which the fat is composed of oleic acid, linoleic acid, palmylic acid and the like.

The above-mentioned hazelnut flavor has a pleasant taste while having a pleasant taste. Since it has no toxicity, it is not harmful to the body even if it is eaten raw or roasted for a long time. Hazelnut is an alkaline food containing a lot of calcium, so it is known to be a better food for children in growing up. Among these various kinds of foods made of hazelnuts, it is known that it is good as a recovery food after a disease.

It is effective for gastrointestinal diseases and chronic colon diseases. Fruit is used as a digestive medicine and an appetizer. It is used as nourishment and cough medicine. Ripe fruit is eaten as fruit or oil It is known to eat.

Table 1 shows nutritional composition per 100g of hazelnut. nutrient content nutrient content Niacin 7.00 mg Vitamin E 2.40 mg salt 3.00 mg Dietary Fiber 9.70 g protein 19.80g zinc 2.40 mg Carbohydrate 6.80g Folic acid 88.00 g Retinol 0.00 g sign 784.00 mg Beta-carotene 0.00 g Lipid 58.50g Vitamin A 0.00ug iron content 3.70 mg Vitamin B1 0.07 mg potassium 967.00 mg Vitamin B2 0.22 mg calcium 312.00 mg Vitamin B6 0.62 mg cholesterol 0.00 mg Vitamin C 0.00 mg Ash 3.60g

2) Stir flesh of hazelnut pulp

In the frying step of hazelnut pulp, roasted (fried) flesh of hazelnut which the outer skin has melted is roasted and cooled.

More specifically, prepare a frying pan and heat it for 1 ~ 2 minutes at 100 ~ 105 ℃ for 1 ~ 2 minutes. Preheat the frying pan to the preheated frying pan and stir at 110 ~ 120 ℃ for 3 ~ 4 minutes. And then fry at 140 ° C for one more minute. The roasted hazelnuts are cooled by natural wind or 20 to 30 ° C for 10 to 15 minutes.

3) Manufacturing process of hazelnut powder

In the manufacturing step of granulated powder of hazelnut powder, the hazelnut which has been roasted and cooled is put into a grinder and then ground to prepare hazelnut powder.

In the present invention, the size of the hazelnut powder particles is not limited, but may be adjusted to a particle size of 300 탆 in consideration of ingestion, texture and the like so that the concentration of the produced briquettes is not too diluted.

4) Dry and dry stage

In the drying stage, the shiitake mushrooms are rapidly frozen or hot-air dried and dried with dry air.

The above-mentioned elevation is a wood-borne fungus parasitic on broad-leaved trees such as oak trees in the temperate region from spring to autumn, and it is a single life or a clone of a tree stump or stump of a broad-leaved tree. It has been widely used for edible purposes with agriculture for a long time and is one of the most active mushrooms grown commercially in artificial cultivation. It has also been used as a good medicine besides edible. Recent studies have revealed anticancer and antihypertensive effects.

It is easy to get around and the price is so cheap that the elevation that we often climb on our table is as nutritious as it has been known since ancient times. In 'Dongbok-bok' and 'Hoseok-gangmok', it is said that 'It strengthens the flame and does not feel hunger, it fixes the air and helps the blood circulation'. It also cleanses the blood and stimulates appetite. When you cook pork, it absorbs better.

Guoheilan has a characteristic of lowering cholesterol level, which is good for patients with hypertension and heart disease. In addition, retinas in the altitude are powerful anticancer substances that activate the immune system. Therefore, not only cancer, but also viral diseases such as colds, hypertension and diabetes are effective.

The altitude is rich in various minerals and vitamins, and fiber helps digestion of stomach and small intestine, which is good for obesity, diabetes, heart disease and liver disease. It is also good for growing children, because it is rich in protein, calcium, phosphorus and iron, Vitamin D which is strong in bone, vitamins B essential for hematopoiesis, and ellatethene which helps blood metabolism. The sun-dried elevation is two times more nutritious than the green leaf, especially vitamin D, which helps calcium absorption, strengthening it and preventing osteoporosis.

In the present invention, dry starch (dried starch) rich in vitamin D and rich in nutrition is used, and can be prepared by lyophilization or hot air drying.

First, as a freeze-drying method, a method of freezing an aqueous solution or a material containing a large amount of water and decompressing it to sublimate ice to remove moisture to obtain a dried material, which leaves a fragrance and a taste, . More specifically, the shiitake can be rapidly frozen at -35 ° C or lower for 17 hours and then lyophilized for 72 hours to dry at a dry height.

On the other hand, the hot air drying method refers to a method of blowing hot air into an airtight space and drying it. The shiitake can be dried at a dry temperature by hot air drying at 50 ° C or less for 9 to 10 hours.

5) Eel bone powder manufacturing step

In the step of preparing the eel bone powder, the eel bones are prepared by immersing the washed eel bones in a mixture of vinegar and water, and then frying or roasting and then crushing the eel bone powder.

The method for preparing the eel bone powder may be selected from one of the following two methods.

The first method is to prepare the bones of eel, clean it 9 ~ 10 times in clean water to remove foreign matter, and immerse in water for 30 minutes so that all the remaining blood can escape. The vinegar and water were mixed at 8: 2 to prepare a mixture. The mixture was immersed in the mixture for 60 minutes to remove the bitterness and fishiness of the eel bones. At this time, it is preferable that the mixture is in a ratio of 8: 2. If the vinegar is less than 8, the deodorizing effect becomes insufficient. If the vinegar is more than 9, the sour flavor becomes stronger, which leads to inconvenience to intake. Deep-fried eel bones are buried in frying powder or starch powder and fried for 3 to 4 minutes at 120 to 125 ° C, then fried for 1 minute at 140 ° C. It is then cooled at room temperature for 15 to 20 minutes and then pulverized with a pulverizer to obtain an eel bone powder having an enhanced flavor.

Next, prepare eel bones as a second method, wash them in clean water 9 to 10 times to remove foreign matter, and soak them in water for 30 minutes so that all the remaining blood can escape. The vinegar and water were mixed at 8: 2 to prepare a mixture. The mixture was immersed in the mixture for 60 minutes to remove the bitterness and fishiness of the eel bones. At this time, it is preferable that the mixture is in a ratio of 8: 2. If the vinegar is less than 8, the deodorizing effect is insufficient. When the vinegar is more than 9, the sour flavor becomes stronger, which leads to inconvenience to intake. The frozen eel bones were rapidly frozen for 17 hours at -35 ℃ for 72 hours, and then lyophilized for 72 hours at 120 ~ 125 ℃ for 3 ~ 4 minutes. After cooling for 15 ~ 20 minutes at room temperature, And pulverized to produce soft and fine eel bone powder.

Anguilla japonica (EEL) is a freshwater fish belonging to the eel's eel family. It contains a large amount of vitamin A and contains a large amount of inorganic nutrients such as calcium, phosphorus, and potassium. .

The general perception of this eel is known as stamina, but it is actually shown to have many weaknesses.

Eel in the oriental ward controls the tumor and kills the insects. The back is sick, the knee is cold, the legs are aching, the legs are aching, itching is the cause, It is reported that it is efficacious for symptom such as unexplained low fever and subarachnoid, and is effective for diseases such as pulmonary tuberculosis and otitis media.

Especially, the bones of the eel have been reported to have efficacy in colitis, dysentery, brulei, Eel bones that have such an effect are characterized by a tasty flavor and are widely known as healthy foods that can be ingested by anyone, both young and old.

Table 2 lists nutritional ingredients per 100 g of eel. nutrient content nutrient content Niacin 3.10 mg Vitamin E 1.70 mg salt 150.00mg Dietary Fiber 0.00 g protein 15.70 g zinc 0.89 mg Carbohydrate 0.60g Folic acid 13.10 g Retinol 360.00 g sign 260.00 mg Beta-carotene 0.00 g Lipid 4.40 g Vitamin A 360.00ug iron content 1.80 mg Vitamin B1 0.08 mg potassium 370.00 mg Vitamin B2 0.16 mg calcium 201.00mg Vitamin B6 0.23 mg cholesterol 160.00 mg Vitamin C 2.00 mg  Ash 1.20 g

6) porridge manufacturing stage

In the porridge preparation step, water is added to the cooking vessel, and then the hazelnut powder, the dried bean curd, the dried bean curd, the sweetened bean curd, the creamy soup, the creamy soup, the salt and the sugar are dissolved well in water, Heat to make porridge.

The luxurious rice is the gelatinization of rice, that is, the volume is increased when the rice starch is heated by adding water, and the rice is viscous and becomes sticky like a paste. Such a phenomenon is considered to be such a phenomenon. When you use it is better.

It is a new concept rice which can make quick and easy tasty rice by applying cutting-edge rice processing method that rapidly builds and expands at high temperature after it is cooked. It is also put into an extruder where the rice is pressed, It refers to a luxury expansion.

The cream soup may be a commercially available vegetable-dried soup powder, which is added for a pleasant taste and a soft taste, and the salt is added in order to add the pork liver prepared by the refined salt, Commit to play a harmonious role.

More specifically, after preparing a cooking vessel, water is added, and 2 to 4 parts by weight of hazelnut powder, 0.4 to 1 part by weight of hazelnut powder, 15 to 18 parts by weight of sweet potato, 3 to 5 parts by weight of a cream, 0.6 to 1.4 parts by weight of a cream, 0.4 to 1 part by weight of salt and 0.2 to 0.8 part by weight of sugar were added and dissolved in water. Then, 5 parts by weight of eel bone powder And the mixture is heated at a high temperature of 110 to 115 DEG C for 6 minutes and further heated for 5 minutes at 90 DEG C for 5 minutes to prepare a porridge.

<Examples>

Prepared hazelnuts which were selected as fresh without worms, and the foreign matter was removed, soaked in clean water, and soaked for 2 days. Then, after 2 days, all the water was removed and the husks were removed.

The frying pan was firstly preheated while heating at 100 ° C for 1 minute, and then the hazelnut flesh was added to the preheated frying pan. The mixture was stirred at 120 ° C for 3 minutes while stirring, and further roasted at 140 ° C for 1 minute. The roasted hazelnut was cooled at 30 DEG C for 15 minutes.

The roasted and cooled hazelnut was put into a pulverizer and then crushed to a particle size of 300 mu m to prepare a haze powder.

The shiitake was rapidly frozen at -35 ° C for 17 hours and then lyophilized for 72 hours to dry at high altitude.

The bones of the eel were removed, washed 10 times in clean water to remove the foreign matter, and immersed in water for 30 minutes so that all the remaining blood could escape. The vinegar and water were mixed at a ratio of 8: 2 to prepare a mixture. The mixture was immersed in the mixture for 60 minutes to remove the bitterness and fishiness of the eel bones. Deep-fried eel bones were fried at 125 ° C for 4 minutes, roasted at 140 ° C for 1 minute, cooled at room temperature for 18 minutes, and ground into powder using a grinder to produce eel bone powder.

Gammei and puffed rice were prepared as commercial products. Cream soup was prepared with commercially available vegetable dried soup powder and salt and sugar.

4 parts by weight of hazelnut powder, 0.7 parts by weight of dry weight, 16 parts by weight of gum arabic, 5 parts by weight of distilled water and 1.3 parts by weight of cream soup were added to 100 parts by weight of water, 0.6 part by weight of salt and 0.2 part by weight of sugar were added and dissolved in water. Then, 5 parts by weight of eel bone powder was added to 100 parts by weight of the whole composition, heated at 115 DEG C for 6 minutes, lowered to 90 DEG C for 5 minutes Further heating resulted in the ease of ingestion and the production of lobsters containing eel bones containing nutrients that enhanced health functionalities.

All. Experiment result

1) Preliminary experiment for setting the ratio of the first mixture of nuts (hazelnut)

The results of the sensory evaluation of the preliminary experiment for establishing the primary blending ratio of functional hazelnut added with hazelnuts were as follows. As a result of sensory evaluation, AD1-3 showed the best taste, and AD1-4 was 4.06 and AD1-1 was 3.02.

AD1-5 had the highest preference of 3.95, AD1-3 was 3.92, and AD1-1 was the lowest at 3.21. In color, AD1-3 was the highest at 4.17, followed by AD1-4 (3.96), AD1-5 (3.54), AD1-6 (3.29), AD1-2 (3.27) and AD1-1 (3.13). The preference of AD1-3 was the best in overall acceptability. Therefore, the preference of AD1-3 (100g of ginseng, 15g of hazelnut, 3g of dried beef, 0.5g of pumpkin, 5g of cream soup, 3g of purified salt,

Table 3 shows the results of the sensory test results of the ratio of the first batch of nuts and porridge. Name of sample flavor incense color Overall likelihood AD1-1 3.02 3.21 3.13 3.06 AD1-2 3.57 3.61 3.27 3.20 AD1-3 4.38 3.92 4.17 4.06 AD1-4 4.06 3.75 3.96 3.98 AD1-5 3.22 3.95 3.54 3.36 AD1-6 3.37 3.58 3.29 3.25

AD1-1: 80g of grated starch, 5.0g of hazelnuts, 3g of dried beans, 1.0g of pumpkin, 10g of cream soup, 2g of salt (salt), 1g of sugar.

AD1-2: 100g of ginger, 13g of hazel, 3g of dried fish, 0.5g of pumpkin, 10g of cream soup, 2g of salt, 2g of sugar, 1g of sugar.

AD1-3: 100g of grated starch, 15g of hazelnuts, 3g of dried beans, 0.5g of pumpkin, 5g of cream soup, 3g of salt, 3g of sugar, 2g of sugar.

AD1-4: 100g of glutinous rice, 10g of hazelnut, 3g of dried seaweed, 1.0g of pumpkin, 7g of cream soup, 2g of salt (salt), 3g of sugar.

AD1-5: 80g grated, 15g hazelnuts, 3g dry, 3g grated pumpkin, 0.5g cream, 10g cream soup, salt (salt) 2g, sugar 1g.

AD1-6: 80g of glutinous rice, 10g of hazelnuts, 3g of dried beans, 1.0g of pumpkin, 10g of cream soup, 2g of salt (salt), 2g of sugar.

1: Very bad, 2: Bad, 3: Normal, 4: Good, 5: Very good

2) Preliminary experiment to set the second blending ratio of nuts (hazelnut)

The sensory test results of the preliminary experiment for establishing the second blending ratio of the functional porridge containing hazelnut hazelnut were as follows. Sensory evaluation showed that AD2-5 had the highest preference of 4.27, followed by AD2-4 with 3.82 and AD2-1 with 3.12. (3.95), followed by AD2-3 (3.70), AD2-6 (3.61), AD2-1 (3.17) and AD2-2 (3.10) in the order of AD2-5 appear.

In color, AD2-5 was the highest at 4.06 and AD2-1 was the lowest at 3.36. AD2-5 was the most favorable, with AD2-5 being the most favorable, followed by AD2-4 with 3.91 and AD2-1 being the lowest with 3.15. As a result, AD2-5 (100g of ginseng, 15g of hazelnut, 3g of dried fish, 5.0g of cream soup, 2g of salt (salt) and 1g of sugar) was the most favorable.

Table 4 shows the results of the sensory test for the ratio of the second blend of nuts and porridge. Name of sample flavor incense color Overall likelihood AD2-1 3.12 3.17 3.36 3.15 AD2-2 3.37 3.10 3.59 3.26 AD2-3 3.46 3.70 3.56 3.52 AD2-4 3.82 3.95 3.97 3.91 AD2-5 4.27 4.38 4.06 4.27 AD2-6 3.79 3.61 3.66 3.78

AD2-1: 80g of starch, 5.0g of hazelnut, 3.0g of dried beef, 10g of cream soup, 2g of salt (salt), 1g of sugar.

AD2-2: 80g of glutinous rice, 7.0g of hazelnut, 3.0g of dry surface, 5.0g of cream soup, 2g of salt (salt), 1g of sugar.

AD2-3: 80 grams of deluxe, 15 grams of hazelnuts, 3 grams of dry weight, 5.0 grams of cream soup, 3 grams of salt (salt), 2 grams of sugar.

AD2-4: 100g of glutinous rice, 13g of hazelnut, 3g of dried fish, 7.0g of cream soup, 2g of salt (salt), 1g of sugar.

AD2-5: 100g of grated starch, 15g of hazelnut, 3g of dry surface, 5.0g of cream soup, 2g of salt (salt), 1g of sugar.

AD2-6: 100g of ginseng, 10g of hazelnut, 3g of dried beef, 10g of cream soup, 3g of salt (salt), 2g of sugar.

1: Very bad, 2: Bad, 3: Normal, 4: Good, 5: Very good

3) Preliminary experiment to set the ratio of 3 ratios of nuts (hazelnut)

The results of the sensory evaluation of the preliminary experiment for establishing the tertiary compounding ratio of functional hazelnut added with hazelnuts were as follows. The taste of AD3-3 was the best at 4.38, followed by AD3-6 at 3.97 and AD3-5 at 3.16. The odor of AD3-3 was the most favorable with 4.16 and AD3-1 was the lowest with 3.28. In color, AD3-3 (4.12), AD3-6 (3.91), AD3-2 (3.85), AD3-4 (3.72), AD3-1 (3.65) and AD3-5 In general acceptance, AD3-3 was the best at 4.25, AD3-6 (3.93) was the next, AD3-4 was the lowest at 3.37. Therefore, AD3-3 was the highest preference of AD3-3 (80g of ginseng, 20g of puffed rice, 15g of hazelnuts, 3.0g of dried beef, 5.0g of cream soup, 3g of salt (salt) and 2g of sugar).

Table 5 shows the results of sensory evaluation of the third combination ratio of nuts and porridge. Name of sample flavor incense color Overall likelihood AD3-1 3.36 3.28 3.65 3.42 AD3-2 3.82 3.70 3.85 3.74 AD3-3 4.38 4.16 4.12 4.25 AD3-4 3.29 3.66 3.72 3.37 AD3-5 3.16 3.32 3.40 3.26 AD3-6 3.97 3.84 3.91 3.93

AD3-1: 80g of glutinous rice, 20g of puffed rice, 5.0g of hazelnut, 3.0g of dried beef, 10g of cream soup, 3g of salt (salt), 1g of sugar.

AD3-2: 80g of glutinous rice, 20g of puffed rice, 15g of hazelnuts, 3.0g of dried seaweed, 10g of cream soup, 2g of salt (salt), 1g of sugar.

AD3-3: 80g of glutinous rice, 20g of puffed rice, 15g of hazelnut, 3.0g of dried seaweed, 5.0g of cream soup, 3g of salt (salt), 2g of sugar.

AD3-4: 80g of glutinous rice, 20g of puffed rice, 10g of hazelnut, 3.0g of dried beef, 10g of cream soup, 2g of salt (salt), 1g of sugar.

AD3-5: 80g of glutinous rice, 20g of puffed rice, 7.0g of hazelnut, 3.0g of dried beef, 15g of cream soup, 2g of salt (salt), 1g of sugar.

AD3-6: 80g of glutinous rice, 20g of puffed rice, 10g of hazelnut, 3.0g of dried seaweed, 5.0g of cream soup, 3g of salt (salt), 2g of sugar.

1: Very bad, 2: Bad, 3: Normal, 4: Good, 5: Very good

4) Experiment to set final blend ratio of nuts (hazelnut)

The results of the experiment to establish the final mixing ratio for the production of functional porridge added with hazelnut as nuts were as follows. In the evaluation of taste, ADS-5 was the most preferred at 4.16, followed by ADS-6 at 3.97 and ADS-2 at 3.20. The odor of ADS-5 was 4.09, ADS-6 was 3.86, ADS-4 was 3.79, ADS-1 was 3.61, ADS-3 was 3.47 and ADS-2 was 3.25.

The color of ADS-5 was 4.23, followed by ADS-6 (4.08), ADS-4 (4.02) and ADS-1 was the lowest at 3.53. ADS-5 was 4.26, ADS-6 was 3.95, ADS-2 was 3.31, and ADS-5 was the least preferred. The final mixing ratio of nuts and hazelnuts were set to 80g, 20g, 15g, haze 3.0g, cream soup 5.0g, salt 3g and sugar 2g.

Table 6 shows the final sensory test results for the manufacture of nuts. Name of sample flavor incense color Overall likelihood ADS-1 3.56 3.61 3.53 3.54 ADS-2 3.20 3.25 3.60 3.31 ADS-3 3.65 3.47 3.92 3.59 ADS-4 3.85 3.79 4.02 3.86 ADS-5 4.16 4.09 4.23 4.26 ADS-6 3.97 3.86 4.08 3.95

ADS-1: 100g of ginseng, 15g of hazelnuts, 3g of dried beans, 0.5g of pumpkin, 5g of cream soup, 3g of salt, 3g of sugar, 2g of sugar.

ADS-2: 100g of ginseng, 10g of hazel, 3g of dried beans, 1.0g of pumpkin, 7g of cream soup, 2g of salt (salt), 3g of sugar.

ADS-3: 100g of ginseng, 13g of hazelnut, 3g of dried beef, 7.0g of cream soup, 2g of salt (salt), 1g of sugar.

ADS-4: 100g of ginseng, 15g of hazelnut, 3g of dried beef, 7.0g of cream soup, 2g of salt (salt), 1g of sugar.

ADS-5: 80g of grated rice, 20g of puffed rice, 15g of hazelnut, 3.0g of dried beef, 5.0g of cream soup, 3g of salt (salt), 2g of sugar.

ADS-6: 80g of glutinous rice, 20g of puffed rice, 10g of hazelnut, 3.0g of dried seaweed, 5.0g of cream soup, 3g of salt (salt), 1g of sugar.

1: Very bad, 2: Bad, 3: Normal, 4: Good, 5: Very good

5) Setting the cooking method of nuts and porridge

The cooking time of porridge made with the addition of hazel nut was set as follows by conducting experiments several times. The mixture was prepared by adding 80g of gypsum, 20g of hazelnut, 15g of hazelnut, 3.0g of dried seaweed, 5.0g of cream soup, 3g of purified salt (salt) and 2g of sugar. At this time, if you start to boil after making strong at first, adjust to a low heat and cook for 11 minutes.

6) Analysis of sugar content and salinity of nuts (hazelnut) porridge

The results of measuring the sugar content and salinity of functional porridge containing hazelnut hazelnut were as follows. The sugar content was 10.9 Brix and the salinity was 11.5.

Table 7 shows the results of sugar content and salinity analysis of nuts porridge Sugar content 10.9Brix Salinity 11.5

la. Analysis of constituents of hazelnut kelp containing eel bones

Table 8 shows the compositional analysis results per 100 g of hazelnut bran containing eel bones. calorie carbohydrate sugars protein Fat cholesterol salt 389Kcal 69.3
g / 100g 2.8
g / 100g 9.5
g / 100g 8.2
g / 100g 6.3
mg / 100g 1,505
mg / 100g

hemp. Establishment of manufacturing conditions of hazelnut kelp containing eel bones

As a result of the sensory evaluation for the addition of the eel bones to the easy-brewing jellyfish prepared in the previous experiment, the ADSS-3 taste was the highest with 4.13 and ADSS-5 was the lowest. The odor of ADSS-3 was the best at 3.98 and the color ADSS-3 (4.02) was the highest. The final combination of ADSS-3 (ADSS-3) (80g of glutinous rice, 20g of puffed rice, 15g of hazelnut, 3.0g of dried beef, 5.0g of cream soup, Salt) and 2 g of sugar, and the eel bone powder was determined to be 5 parts by weight based on 100 parts by weight of the total composition.

Table 9 shows the sensory test for setting the conditions for the production of hazelnut paste added with eel bone. Name of sample flavor incense color Overall likelihood ADSS-1 3.61 3.87 3.72 3.75 ADSS-2 3.78 3.90 3.78 3.81 ADSS-3 4.13 3.98 4.02 4.08 ADSS-4 3.54 3.45 3.81 3.63 ADSS-5 3.27 3.35 3.60 3.47

ADSS-1: 1 part by weight of 100 parts by weight of the whole composition, 80 g of glutinous rice, 20 g of puffed rice, 15 g of hazelnut, 3.0 g of dried beef, 5.0 g of cream soup, 3 g of salt (salt) Respectively.

ADSS-2: 3 parts by weight per 100 parts by weight of the total composition, 80 g of glutinous rice, 20 g of puffed rice, 15 g of hazelnut, 3.0 g of dried beef, 5.0 g of cream soup, 3 g of salt (salt) Respectively.

ADSS-3: 5 parts by weight of 100 parts by weight of the whole composition, 80 g of glutinous rice, 20 g of puffed rice, 15 g of hazelnut, 3.0 g of dried beef, 5.0 g of cream soup, 3 g of salt (salt) Respectively.

ADSS-4: 7 g / 100 g of the eel bone powder was added to 80 parts of the whole composition, 20 g of granules, 15 g of hazelnut, 15 g of hazelnut, 3.0 g of cream, 5.0 g of cream soup, 3 g of salt (salt) Respectively.

ADSS-5: 9 g / 100 g of the eel bone powder was added to the whole composition, and the emulsion was prepared by adding 80 g of glutinous rice, 20 g of puffed rice, 15 g of hazelnut, 3.0 g of dried beef, 5.0 g of cream soup, Respectively.

1: Very bad, 2: Bad, 3: Normal, 4: Good, 5: Very good

Claims (4)

Washing the hazelnut and then removing the outer skin with a peeler to obtain flesh;
Frying the flesh of the molten hazelnut into a frying pan;
Crushing the roasted pulp with a pulverizer to prepare a haze powder;
Drying the shiitake mushroom by freeze drying or hot air drying to dry the shiitake mushroom;
Preparing eel bone powder by immersing eel bones in a mixture of vinegar and water, then frying or roasting and then crushing;
Adding water to the cooking vessel, and then adding the hazelnut powder, the dried bean curd, the dried bean curd, the sweetened bean curd, the expanded bean curd, the cream soup, the salt, the sugar, and the eel bone powder;
Wherein the method comprises the steps of: (a) preparing an eel bones containing eel bones;
The method according to claim 1, wherein the eel bones are washed and immersed in water for 30 minutes, immersed in a mixture of vinegar and water at a ratio of 8: 2 for 60 minutes, fried or starch powder is fried, A method for producing hazelnut kelp containing eel bones.
The eel bone of claim 1, wherein the eel bones are washed and dipped in water for 30 minutes, dipped in a mixture of vinegar and water at a ratio of 8: 2 for 60 minutes, lyophilized and roasted in a frying pan. A process for the preparation of the included hazelnut porridge.
[3] The method of claim 1, wherein the step of heating and dying comprises 2 to 4 parts by weight of hazelnut powder, 0.4 to 1 part by weight of dry weight, 15 to 18 parts by weight of gum, 5 to 10 parts by weight of a cream, 0.4 to 1 part by weight of a salt and 0.2 to 0.8 part by weight of sugar are added and then 5 parts by weight of eel bone powder is further added to 100 parts by weight of the whole composition Wherein the method comprises the steps of:

Images