KR20220096487A - The panna cotta and its manufacturing method - Google Patents

Abstract

The present invention maintains the classic cooking method of panna cotta, but while maintaining the unique texture of panna cotta, adjusts the amount of gelatin used to soften the texture felt in the mouth as well as cook tomatt when making panna cotta. Provided are a method for producing panna cotta that increases the absorption of lycopene and prevents lactic acid bacteria from dying because yogurt is added after lowering the temperature, and panna cotta prepared by the above method.

Description

The panna cotta and its manufacturing method

The present invention relates to panna cotta and its manufacturing method, and more specifically, to a dessert that maintains the simple assembly method of panna cotta, preserves the texture, uses yogurt instead of milk to give a clean and proteiny taste, and uses tomatoes to make a healthy dessert It relates to a panna cotta for use and a method for manufacturing the same.

In general, panna cotta is an Italian sweet pudding where fresh cream and sugar are boiled, flavored with vanilla, and then gelatin is added and cooled to harden. It is developed mainly in the Piedmont region of northern Italy. did. According to personal taste, it can be eaten in various applications by adding sauces such as fruit, caramel, chocolate, coffee, etc. and garnish. Although these panna cottas are famous in Italy as well as around the world, little is known about their origins. Dishes similar to panna cotta include custard, blancmange, pudding, and flan.

In this method of making panna cotta, first dissolve gelatin in cold water, put fresh cream or milk, sugar, and vanilla in a pot and boil it at about 92℃. At this time, you should continue to stir well with a whisk. When it boils, remove the pot from the heat and add the melted gelatin and stir to mix well. Pour the finished panna cotta into the mold and cool in the refrigerator for about 4 hours. In addition, panna cotta is prepared in a ratio between the ratio of panna cotta base and gelatin of 17:1 or 17:0.5, which gives a very firm texture. Panna cotta, which contains a lot of gelatin, has a jelly-like texture, and a foreign body sensation is felt in the mouth, giving an unpleasant feeling.

On the other hand, tomato (tomato, scientific name: Lycopersicon esculentum MILL ) is an annual herb in the Solanaceae family of dicotyledons, and is known to be native to Peru in South America. About 90% of tomato fruit is water, vitamin C that regulates metabolism, vitamin B that helps the processing of fat, rutin that strengthens capillaries and contributes to improving high blood pressure, amino acids that promote brain activity, and essential ingredients for hematopoiesis It contains a large amount of iron, vitamins A, E, K and potassium, and in particular, lycopene, a component with a red color peculiar to tomatoes, is known to have excellent anti-aging and anti-cancer effects. These tomatoes relieve constipation, promote digestion, lower blood cholesterol levels, and have a skin improvement effect when consumed for a long time. Also, it is described in Donguibogam that it is effective for skin diseases related to wind and moisture by drinking little by little of boiled water of tomato roots, stems and leaves and washing the body frequently with this water.

On the other hand, in general, tomatoes are difficult to store for a long period of time due to their high moisture content, so most of them are manufactured as processed products such as ketchup or juice. is also not diverse.

Registered Patent Publication No. 10-1777093 (Announcement date: September 11, 2017, Rice pudding manufacturing method) Registered Patent Publication No. 10-1474141 (Announcement date: December 17, 2014, crab meat pudding and its manufacturing method) Registered Patent Publication No. 10-1162428 (Announcement date: July 04, 2012, Apple pudding composition with excellent functionality and manufacturing method thereof) Laid-open Patent Publication No. 10-2019-0048698 (Publication date: May 09, 2019, fermented and aged ginger extract preparation and ginger pudding manufacturing method using the same)

An object of the present invention is to provide a method for preparing panna cotta using tomatoes having various effects while maintaining a simple cooking method for panna cotta, and to provide a tomato panna cotta prepared by the above method.

Another object of the present invention is to provide a method for preparing corn cotta using yogurt without using fresh cream or milk, and to provide a yogurt panna cotta prepared by the method.

Another object of the present invention is to provide a method for producing panna cotta, which can soften the texture felt in the mouth by controlling the amount of gelatin used, and to provide a panna cotta prepared by the method.

The manufacturing method of tomato panna cotta according to the present invention comprises the steps of: a) preparing by measuring 220 g of tomatoes, 20 g of sugar, and 4 g of gelatin; b) removing the skin after blanching and making a cut on the tomato, and pulverizing; c) Boiling the pulverized tomato to 60° C., then mixing the boiled tomato with gelatin soaked in water, and cooling it in a refrigerator.

The manufacturing method of yogurt panna cotta according to the present invention comprises the steps of: a) preparing by weighing 77 g of milk, 130 g of yogurt, 18 g of sugar, and 2 g of gelatin; b) putting the milk and sugar in a conventional mixing bowl, melting the sugar particles by using a bath, and processing it in a bath up to 60°C; c) adding gelatin soaked in water to the milk treated with boiling water maintaining a temperature of 60°C in step b) and mixing; d) Pouring the rough product up to step c) on the tomato panna cotta, and hardening it.

The manufacturing method of panna cotta according to the present invention comprises the steps of: a) crushing peeled tomatoes, adding melted sugar and gelatin thereto, and cooling them to make tomato jelly; b) milk, sugar, yogurt, and sugar are added and heated, then gelatin is added and melted at a temperature of 40°C to 60°C, then poured over the tomato jelly that has undergone step a), and hardened to make yogurt panna cotta; c) adding water, molten sugar and food coloring, adding gelatin to it and dissolving it, then pouring it over the yogurt panna cotta that has undergone step b), and solidifying it to make a colored jelly; d) Putting butter melted in flour, sugar, peanuts, and salt, heating it and baking it, and then pouring it over the jelly having the rough color of step c) to form peanut crumbles.

The present invention features panna cotta made from tomatoes and panna cotta made from tomatoes and yogurt.

The present invention features tomato panna cotta with tomato jelly on the bottom layer, yogurt panna cotta on top, blue jelly on top, and peanut crumbly on top.

The manufacturing method of panna cotta according to the present invention softens the texture felt in the mouth by adjusting the amount of gelatin used, and since tanna cotta is prepared using tomatoes and yogurt, a fresh taste can be realized.

In particular, in the present invention, a special product of the Daejeo region of Busan is panna cotta representing the sea by making panna cotta using tomatoes, and it can be positioned as a dessert representing Busan. By lowering the temperature so that lactic acid bacteria do not die, it has the advantage of being able to satisfy not only the role of dessert but also the nutritional aspect.

1 is a view sequentially showing a method of manufacturing a panna cotta using tomatoes according to a preferred embodiment of the present invention.
2 is a view sequentially showing a method of manufacturing a panna cotta using yogurt according to another embodiment of the present invention.
Figure 3 is a view showing a process of making sea jelly according to another embodiment of the present invention.
Figure 4 is a view showing the process of making a peanut crumble according to another embodiment of the present invention.
Figure 5 is a view showing a method and recipe for producing tomato panna cotta according to another embodiment of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. In the detailed description to be described later, one representative embodiment of the present invention will be presented in order to achieve the above-described technical problem. And other embodiments that can be presented as the present invention is replaced by the description in the configuration of the present invention.

In the present invention, the classic cooking method of panna cotta is maintained, but while maintaining the unique texture of panna cotta, the amount of gelatin is adjusted to soften the texture felt in the mouth as well as tomatize when preparing panna cotta. An object of the present invention is to realize a method for producing panna cotta that increases the absorption of lycopene and prevents lactic acid bacteria from dying because yogurt is added after lowering the temperature, and panna cotta produced by the above method.

In addition, the present invention provides a method for producing panna cotta using various fruits and vegetables, for example, lemon, tomato, apple, etc. to prepare the panna cotta of the present invention. Below, each embodiment will be described in detail.

{Example 1}

1 is a view sequentially showing a method for producing panna cotta using tomatoes according to the present invention.

Referring to FIG. 1, first, 220 g of tomatoes, 20 g of sugar, and 4 g of gelatin are weighed and prepared, and then the tomatoes are washed. Next, after cutting and blanching the washed tomatoes, the skin is removed, cut into dice sizes, and then pulverized with a conventional hand blender, and then 200 g of the pulverized tomatoes are weighed.

Then, put 200 g of the tomato in a conventional sauce pan and boil it to 60° C., add the boiled tomato and gelatin soaked in water, mix, pour it into a mold, and put it in a refrigerator to cool, thereby making the tomato panna cotta of the present invention.

{Example 2}

2 is a view sequentially showing a method of manufacturing panna cotta using yogurt according to the present invention.

Referring to FIG. 1, in the present invention, 77 g of milk, 130 g of yogurt, 18 g of sugar, and 2 g of gelatin are measured and prepared. Next, put milk and sugar in a common mixing bowl, melt the sugar particles by taking a bath, and heat it up to 60°C.

After that, gelatin soaked in water is added to the bath-treated milk, preferably the bath-treated milk maintained at a temperature of 60 ° C. give. Next, the yogurt panna cotta of the present invention is made by pouring and hardening the yogurt panna cotta on the tomato panna cotta made by the manufacturing method of Example 1 described above.

{Example 3}

3 is a view showing a process of making sea jelly according to the present invention.

Referring to FIG. 3, first, 50 g of water, 8 g of sugar, and 1 g of gelatin are weighed and prepared. At this time, a food coloring is prepared to give color to the sea jelly. Next, soak the gelatin in ice water, and add food coloring to the water little by little while watching the color. Add sugar to the colored water, dissolve the sugar particles completely, and then heat it up to 60℃. After that, remove the water from the soaked gelatin and dissolve it in water. Finally, after cooling the sea jelly base to 30℃, pour 6g over the finished panna cotta to harden.

{Example 4}

Figure 4 is a view showing the process of making a peanut crumble according to the present invention.

Referring to FIG. 4, first, 120 g of soft flour, 45 g of butter, 50 g of sugar, and 2 g of salt are weighed and prepared. Next, melt the butter completely by boiling it. After that, mix the soft flour, sugar, salt and peanut powder. Next, place all the ingredients in a pan and fry until the flour is fully cooked and has a brownish and crumbly texture. Finally, cool the heat completely by supporting it through a sieve.

{Example 5}

5 is a view showing a method and recipe for producing tomato panna cotta according to the present invention.

A method (ie, a cooking method) for preparing tomato panna cotta according to the present invention and a composition ratio for each material are specifically presented in FIG. 5 . That is, the tomato panna cotta of the present invention has tomato jelly on the bottom layer, yogurt panna cotta on it, blue jelly on it, and peanut cream on it.

As described above, in the present invention, as in Example 1, panna cotta can be prepared only with tomatoes, and as in Example 1, tomato panna cotta is on the lower layer and yogurt panna cotta is on top of tomato-yoghurt panna cotta can be prepared. have. And as in Example 5, there is tomato jelly on the bottom layer, on top of that there is yogurt panna cotta, and on it there is sea jelly (ie, blue jelly) made by the production method of Example 3, and on it, the production of Example 4 You can make tomato panna cotta with peanut crumble made by this method.

Claims (4)

A method for producing panna cotta, comprising:
a) preparing by weighing 220 g of tomatoes, 20 g of sugar, and 4 g of gelatin;
b) removing the skin after blanching and making a cut on the tomato, and pulverizing;
c) Boiling the pulverized tomato to 60° C., mixing the boiled tomato with gelatin soaked in water, and cooling the pulverized tomato in a refrigerator.
A method for producing panna cotta, comprising:
a) preparing by weighing 77g of milk, 130g of yogurt, 18g of sugar, and 2g of gelatin;
b) putting the milk and sugar in a conventional mixing bowl, melting the sugar particles by using a bath, and processing it in a bath up to 60°C;
c) adding gelatin soaked in water to the milk bath treated in step b) maintaining the temperature of 60° C. and mixing, and then adding yogurt when the temperature of the boiling milk drops to 40° C. and mixing;
d) A method for producing panna cotta comprising the step of pouring the resultant obtained from step c) on top of the tomato panna cotta made by the method of claim 1 and solidifying it.
A method for producing panna cotta, comprising:
a) crushing the peeled tomatoes, adding melted sugar and gelatin thereto, and cooling them to make tomato jelly;
b) milk, sugar, yogurt, and sugar are added and heated, then gelatin is added and melted at a temperature of 40° C. to 60° C., and then poured over the tomato jelly that has undergone step a), and hardened to make yogurt panna cotta;
c) adding water, molten sugar and food coloring, adding gelatin to it and dissolving it, then pouring it on top of the yogurt panna cotta that has undergone step b) and solidifying it to make a colored jelly;
d) Putting butter dissolved in flour, sugar, peanuts, and salt, heating it and baking it, and then pouring it over the jelly having the rough color of step c) to form peanut crumbles. How to make cotta.
A panna cotta prepared by the method of any one of claims 1 to 3.

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