KR20200015231A - Method of making sweet jelly of longan - Google Patents

Abstract

The present invention relates to a method for manufacturing functional sweet adzuki bean jelly using longan, which has a large customer base and can be used as a health functional supplement while being manufactured at low costs. More specifically, the method comprises: a step 1) of slicing washed Angelica gigas Nakai, steaming the sliced Angelica gigas Nakai at 200 to 250°C for 3 to 4 hours, mashing the steamed Angelica gigas Nakai, and drying the same for 20 to 24 hours to make Angelica gigas Nakai powder; a step 2) of soaking washed adzuki beans in water for 4 to 5 hours, steaming the soaked adzuki beans at 70 to 80°C for 3 to 4 hours, mashing the steamed adzuki beans, and drying the same for 3 to 5 hours to make adzuki bean powder; a step 3) of boiling materials including medicinal herb powder, agar, water, xylitol powder, and starch syrup at 200 to 300°C for 2 to 3 hours, and drying the materials for 10 to 12 hours to make a minor ingredient composition; a step 4) of mixing 300 wt% of the adzuki bean powder and 420 wt% of the minor ingredient composition with respect to 200 wt% of the Angelica gigas Nakai powder, boiling the mixture with 750 wt% of water, pouring the mixture into a mold, and drying the mixture for 1 to 2 hours in a closed space with an ambient temperature of 15 to 20°C to make a sweet adzuki bean jelly product molded in a gel state; and a step 5) of coating cooking oil on the entire surface of the sweet adzuki bean jelly product to form a coating layer and spreading longan powder before the corresponding cooking oil is dried.

Description

Functional yokan manufacturing method using dragon meat {METHOD OF MAKING SWEET JELLY OF LONGAN}

The present invention relates to a manufacturing method of functional yokan using long meat which can be utilized as a health functional supplement while having a low cost as well as a thick consumer.

In general, yokan refers to sweet and salty confectionery made from agar, sugar and sediment. Conventional yokan manufacturing technology is simply made using red bean paste, and further processed by adding a certain amount of fruit to enhance taste and flavor. It is all that has been done.

It is pointed out that this yokan has nothing to do with functionality and is so sweet that it is suitable for children's taste but somewhat insufficient to satisfy the taste of adults.

In addition, modern people are exposed to various stresses from their own lives, and they are exposed to various diseases such as adult diseases. In the current situation, the types of foods seeking functionality are increasing rapidly. It is expected that the trend toward functional foods that are simple but also excellent in taste will continue.

Attempts have been made to apply herbal ingredients with various functionalities to the food field on such an extension line. However, the kind of food that satisfies both the tastes of children and the tastes of adults at the same time and fulfills the functionality is limited until now, and thus it is still insufficient to satisfy the needs of consumers who desire functionality.

Considering these demands, yokan is considered to be a very good food that satisfies the above conditions in terms of palatability, but there are no reports on yokan supplemented with functionalities at home and abroad.

In order to solve the above-mentioned conventional problems, there is disclosed a 'functional yanggyo composition containing antler extract', which is a Korean Patent Registration No. 10-0441630 (notice date: 2007.07.27.) As a prior art, looking at the composition sediment, In a yokan composition prepared from sugar, starch syrup, agar, water, salt, and other known additives, 10 to 70% by weight of antler extract in sediment, and 0.1 to 20% by weight of sediment. It has a unique pharmacological activity that antler itself possesses, but it is superior to existing yokan in elasticity, cohesiveness, chewability and elasticity in terms of physical properties, and also in sensual sense. Excellent, it has the advantage of pursuing the value as a functional food.

However, the prior art has the advantages of the above-mentioned advantages, but in general, considering that the consumer group that consumes yokan is wide from the low-income group to the high-income group, the price of the product is increased due to the use of an expensive medicine called antler. As a result, there is a disadvantage that the consumer can be limited locally.

In addition, the conventional yokan has a problem in that the chewability (texture) function is emphasized, but the texture is not properly expressed through the yokan having a substantially water-galling (GEL) property.

The present invention is to solve the above-mentioned conventional problems, by adding a low-cost medicinal herbs with high efficacy as a composition to the food called yokan, while maintaining the efficacy of each of the medicinal herbs, while the cost of the wide consumer layer is small yokan The purpose is to provide.

The purpose of the present invention is to provide a yokan that complements the function of texture in gal state yokan, which emphasizes the sweetness of children's teeth without any discomfort. .

In order to solve the above technical problem, the functional yokan manufacturing method using the long-sleeved meat according to the present invention 1) Thinly cut the finished donkey, but steamed the cut donkey for 3 to 4 hours at 200 ~ 250 ℃, steaming the After the crushed Angelica, dried for 20 to 24 hours to prepare the Angelica powder, and 2) the washed red beans are called in water for 4 to 5 hours, the soybeans soaked at 70 ~ 80 ℃ for 3 to 4 hours Steaming for a while, crushing the steamed red beans, and drying them for 3 to 5 hours to prepare a red bean powder; 3) powdered herbal powder, agar, water, powder form xylitol, starch syrup 200 Boiling together at a temperature of ~ 300 ℃ for 2 to 3 hours, and then dried for 10 to 12 hours to prepare a subsidiary composition, 4) 300 weight percent of the red bean powder, based on the 200 weight percent of the Angelica powder, the subsidiary composition 420% by weight, and Boiling the mixture with 750% by weight of water, and then poured into a mold for drying for 1 to 2 hours in a closed space having an outside air temperature of 15 to 20 ℃ to form a gal formed into a gal (GEL) state and 5) Applying edibles to the whole surface of the yokan formed to form a coating layer, and before the edibles are dried, including the step of spraying the dragon meat in the form of powder, the yongan meat is 0.05 ~ 0.1cm It should be within the particle size, but before being formed into a powder, it is characterized in that it is used to crush in the form of powder baked at 60 ~ 70 ℃ temperature for 40 to 60 minutes in the form of agglomerates.

According to the present invention, the present invention is different from the conventional Angelica powder using a donkey belonging to a relatively low cost, as well as herbal powders, agar, xylitol and other ingredients composition by mixing with adzuki bean powder to produce a yokan formed in the yokan Sprinkle the yokan into a wide range of consumers, and will have the effect of providing the yokan in accordance with dietary supplements.

In addition, by dispersing granular dragon meat having a predetermined particle size on the surface of the yokan formation, it is excellent in texture and minimizes the use of sugar or starch syrup, which is a synthetic seasoning but influences the sweetness of the yokan. By using xylitol, agar, longan meat and the like having a sweet taste, it is particularly effective to provide a yokan that can help the development of children's teeth.

1 is a flow chart showing a functional yokan manufacturing method using the long-haired meat in accordance with the present invention.

Hereinafter, with reference to the accompanying drawings it will be described in detail with respect to the functional yokan manufacturing method using the longan meat according to the present invention.

First, as shown in Figure 1, the functional yokan manufacturing method using the long-haired meat according to the present invention is a step (S100) to prepare a sugar powder powder (S100), step (S200), manufacturing a subsidiary material composition (S100) S300), the step of preparing the yokan formation (S400) and the step of adding the long-term meat (S500).

In more detail, the step of preparing the Angelica powder (S100) is to emphasize the sweetness of ordinary yokan at the time of manufacturing yokan, which is the gist of the present invention, to make the inside of the body comfortable after ingestion rather than to simply eat. In addition, it is intended to have the effect as a dietary supplement by including donkeys to release the clumps of blood and give the effect of pain relief.

Angelica (귀) used in the method of manufacturing the present invention Yongan meat means the root portion of perennial aromatic herbaceous belonging to the Minri family, it is used to wash to remove foreign substances such as soil on the root, necessary Peel the donkey according to your needs.

Dongguk is one of the health supplements that is essential for adults who like herbal medicine such as licorice because of its excellent effect of warming the inside, relieving pain, and passing through the clumps of blood. Can be.

In addition to suppressing nausea, as well as relieving nervous breakdowns, diarrhea, abdominal pain, toothache, menstrual pain is excellent food for preventing women's disease is also a well-known material.

The washed donkey is cut into slices to have a thickness of about 0.1 cm or less, and the cut donkey is steamed at a temperature of about 200 to 250 ° C. for about 3 to 4 hours, and the steamed donkey is crushed at room temperature. Dry for about 20 to 24 hours.

The dried crushed donkey has a shape in which it is agglomerated in a lump form, and is then re-prepared in the form of a powder having a predetermined particle size by crushing with a crusher to easily form a yoyang molding described below.

On the other hand, although not shown, the Angelica powder made of a large amount is stored through a packaging container such as a plastic pack to be stored refrigerated, so that it can be stored for use over time.

Next, the red bean powder manufacturing step (S200) is a material used to manufacture the main component of the yokan produced through the manufacturing method of the present inventors.

In the present invention, the red bean powder is soaked in a large amount of red beans (adzuki bean) that has been washed for about 4 to 5 hours to maintain a somewhat cloudy state. Steam on medium heat for about 3-4 hours with water.

At this time, the weight of the water administered to call the red beans is preferably steamed by adding the weight of the red beans in a ratio of 700% by weight based on 1000% by weight, the reason is that if the water is more than 700% by weight or less This is because it is not easy to burn or steam the yokan formation to produce the taste and texture of the yokan.

The steamed red beans are dried at room temperature for about 3 to 5 hours to maintain a lump form, but the red beans in lump form are crushed with a crusher to prepare a red bean powder having a predetermined particle size.

Of course, although not shown, the red bean powder formed of powder, like the above-mentioned Angelica powder, is stored in a packaging container to be stored, but when stored, it is not refrigerated but stored to prevent damage, and when used It is preferable to use it in the thawed state.

On the other hand, the prepared red bean powder may be added to the food preservatives of the edible ingredients to prevent damage to the outside air, in the present invention, the ingredients of the food preservatives are omitted to use the health functional food. .

Next, the subsidiary composition manufacturing step (S300) is a material added to further enhance the efficacy of the present invention yonggank yokan, that is, a health functional supplement may include herbal powder, agar, xylitol.

Here, the herbal powder may be mixed at a ratio not exceeding about 150% by weight based on 15% by weight of agar, and the herbal powder is composed of mulberry leaves and turmeric in powder form.

At this time, the ratio of the mulberry leaves and turmeric forming the herbal powder having a predetermined weight is preferably to have a ratio of 3 to 5: 1 because the turmeric is mixed with too much compared to the mulberry leaves its peculiar aroma It remains even after the longan yokan is made so that the amount of sweetness can be halved so that less amount of mulberry leaves can be used.

Agar is a type of processed food whose main ingredient is agar, which has a unique sweetness and is used instead of sugar with xylitol, which will be described later.

The agar used in the present invention is called about 10 minutes in water, but the boiled agar is used as it is boiled in a senbul of about 200 to 300 ° C. or more, and the boiling time is that the agar is dissolved in water and is a state of thick gal (GEL). Boil about 2 to 3 hours until you have.

At this time, it is preferable to increase the strength of the sweetness by adding more sugar as needed in the process of boiling agar.

Xylitol is a mixture of about 450 to 520% by weight based on 15% by weight of the agar as a powder, but the xylitol is used as a substitute for sugar that can emphasize sweetness in manufacturing conventional yokan. Too much or too low sweetness when mixed with more than or less than to avoid the avoidance of consumers.

In addition, the mixed weight of the xylitol is to satisfy the minimum standard value for the yolk that targets adults, and to meet the maximum standard value for the yolk that targets children or infants, and to mix the starch syrup as needed. do.

At this time, the weight of the syrup to be mixed is preferably mixed at about 60% by weight based on 15% by weight agar.

Substance composition mixed with such agar, herbal powder, xylitol, starch syrup is mixed with 750% by weight of water, but the mixed materials are boiled at about 150 ~ 200 ℃, dried for about 10 to 12 hours and then in the form of a lump form To be made into a composition.

Such a subsidiary composition consisting of agar, xylitol, and herbal powder mixture can be recognized as a material that makes the present invention yongan yolk more excellent as a health supplement food through the efficacy of the respective materials.

In other words, agar and xylitol, while at least refraining from using synthetic seasonings such as sugar or starch syrup, can emphasize the sweetness of yokan by its unique sweetness. It can be used as a function to minimize the impact on the blood sugar.

In addition, xylitol has a calorie of about 50% of the calories of sugar can help the diet, and when children are ingested, the effect of preventing the plug from sticking to the teeth, as well as the sugars of the xylitol When caries is eaten, it can't be digested, which can help to kill or suppress caries.

In addition, mulberry leaves and turmeric as a material of herbal powders also have a beneficial function to the health of consumers ingesting the present invention Yongan meat and yolk can make the function as a health supplement food more excellent.

The effectiveness of mulberry leaves, as it is well known, contains more than six times the calcium component of milk, which helps constipation, osteoporosis, anemia and adult diseases causing various vascular diseases, as well as abundant in children and infants The calcium content has the effect of having stronger bones.

In addition, the antioxidant components of quercetin, polyphenol, and glutathione in mulberry leaves inhibit the production of free radicals and inhibit cancer cell growth. ) Improve liver function recovery by the component and promote blood circulation by rutin (rutin) to help prevent dementia.

Turmeric also has a function of removing plaque in blood vessels, which helps prevent dementia with mulberry leaves, and is excellent for removing vascular deposits, which is excellent for vascular health.

Next, the yokan forming step (S400) when the above-mentioned Angelica powder, arm powder and subsidiary material composition is prepared by mixing them to produce a yokan formation having a certain shape.

The yokan formation may be molded into a shape similar to a cuboid having a normal yokan, and may be molded through a forming mold in the form of a cube so as to be easily ingested into a mouth or a consumer as necessary.

At this time, the molding mold in which the yokan formation is poured is used to mold the surface of the mold by drying its surface to minimize the contamination by various microorganisms or foreign substances at the time of commercialization (after packing). After pouring the yokan formed on the mold, it is preferable to intermittently hit the mold or the yokan to remove bubbles contained in the yokan formed. It is preferable to perform the operation | work which removes a bubble in the state in which water maintains the internal temperature of 30-40 degreeC.

Of course, if the volume of the yokan formed after the bubble is severely reduced, the operator may inject the yokan formed in addition to the yokan reduced in volume to form a standard yokan formed in the same way. Make sure

In order to manufacture the yokan formed by mixing 300% by weight of red bean powder and 420% by weight of the subsidiary composition based on 200% by weight of the previously prepared Angelica powder, together with 750% by weight of water together with a cooking utensil such as a cauldron for easy dissolution Boil and mix.

At this time, the yokan formation is to be boiled by a medium heat of 70 ~ 80 ℃ for about 2 hours, but the boiled yokan formation is poured into a molding mold to be a gal (GEL) state for about 1 to 2 hours It is preferable to allow drying to be performed in a closed space having a temperature of 15 to 20 ° C., and to allow the above-described bubble removing operation to be performed in this drying process.

Finally, the step of adding the long-term meat (S500) to form a coating layer by applying the edibles to the entire surface of the dried yogurt formed to suppress the odor contained in the yogurt formed to the outside to some extent the viscosity of the edibles In the remaining state by spraying evenly in the form of particles of longan (안) by adding the efficacy of the corresponding longanche can finish the production of the present invention longan yokyong.

Longan meat refers to the aphid of Dimocarpus longan Lour, a member of the family of no-patients. It is rounded and resembles a dragon's eyes.

Longan meat is excellent in removing edema, has a non-toxic sweet taste, and is effective in indigestion, anemia, diarrhea and insomnia, and can be used as a useful food for pregnant women.

Longan meat is sprinkled on the surface of yokan formations with a particle size of about 0.05 ~ 0.1cm to add a relatively chewy texture to the yogurt formations that have a gel state to help teeth development of children and infants. Therefore, the longan meat is used for about 40 to 60 minutes baked at 60 ~ 70 ℃ powder (crushed) into granular particles, to give a texture similar to meat.

In addition, the Yongan meat yolk according to the present invention, which has been sprayed with dragon meat, may be packaged to be commercialized and supplied to consumers.

Yongan meat yolk according to the present invention made of a mixture of such a composition is different from the conventional donkey powder using a donkey belonging to relatively low cost, as well as a red bean powder by mixing the raw material composition, such as herbal powder, agar, xylitol and adzuki bean powder Produced, but sprinkled with meat and meat on the yokan formation, the yolk will have a wide consumer base, and will have the effect of providing yokan corresponding to the health supplement.

In addition, by dispersing granular dragon meat having a predetermined particle size on the surface of the yokan formation, it is excellent in texture and minimizes the use of sugar or starch syrup, which is a synthetic seasoning but influences the sweetness of the yokan. By using xylitol, agar, longan meat and the like having a sweet taste, it is particularly effective to provide a yokan that can help the development of children's teeth.

As described above, the present invention has been described by specific embodiments such as specific components and the like, but the embodiments and drawings are provided only to help a more general understanding of the present invention, and the present invention is not limited to the above embodiments. For those skilled in the art, various modifications and variations are possible from these descriptions.

Accordingly, the spirit of the present invention should not be limited to the described embodiments, and all of the equivalents or equivalents of the claims as well as the claims below will belong to the scope of the present invention. .

S100: step of preparing Angelica powder
S200: step of preparing the red bean powder
S300: preparing a submaterial composition
S400: step of preparing the yokan formation
S500: step of adding the dragon meat

Claims (1)

1) cutting the finished donkey thinly but steamed the cut donkey at 200 ~ 250 ℃ for 3 to 4 hours, mashed the steamed donkey, and then dried for 20 to 24 hours to prepare a donkey powder;
2) The washed red beans are soaked in water for 4-5 hours, and the so-called red beans are steamed for 3-4 hours at 70-80 ° C. After crushing the steamed red beans, they are dried for 3-5 hours. Preparing a;
3) preparing powders of herbal powder, agar, water, xylitol in powder form, syrup, and starch syrup at 200-300 ° C. for 2 to 3 hours and drying for 10 to 12 hours ;
4) mixed with 300% by weight of the red bean powder, 420% by weight of the subsidiary composition based on 200% by weight of the Angelica powder, and the mixture is boiled with 750% by weight of water, poured into a mold and air for 1 to 2 hours Preparing a yokan formed by drying in an enclosed space having a temperature of 15 to 20 ° C. and shaping to a GEL state; And
5) forming a coating layer by applying the edibles to the whole surface of the yokan formed, and spraying the dragon meat in the form of powder before the edibles are dried;
The longan meat has a grain size of 0.05 ~ 0.1cm to keep the texture alive, but before it is formed into a powder, it is used by crushing in the form of powder what is baked for 40 to 60 minutes at a temperature of 60 ~ 70 ℃ in the form of lumps Functional yokan manufacturing method using the long-haired meat.

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