KR20240039655A - Jellied food and manufacturing method of the same - Google Patents
Jellied food and manufacturing method of the same Download PDFInfo
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- KR20240039655A KR20240039655A KR1020220118112A KR20220118112A KR20240039655A KR 20240039655 A KR20240039655 A KR 20240039655A KR 1020220118112 A KR1020220118112 A KR 1020220118112A KR 20220118112 A KR20220118112 A KR 20220118112A KR 20240039655 A KR20240039655 A KR 20240039655A
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- sediment
- jelly
- seaweed
- starch
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
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- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/10—Moulding
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A23V2250/51—Polysaccharide
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Abstract
본 발명은 묵 및 그 제조방법에 관한 것으로서, 더욱 상세하게는 소비자들의 다양한 기호나 니즈를 충족할 수 있도록 새로운 풍미와 느낌을 제공할 수 있는 새로운 레시피의 묵 및 그 제조방법에 관한 것이다. 보다 구체적으로, 본 발명은 다양한 형상으로 성형하고 팥 앙금 등을 첨가하여 묵을 제조함으로써 천편일률적인 레시피를 벗어나 다양한 느낌과 풍미를 구현할 수 있을 뿐만 아니라 묵을 싫어하는 어린이 등의 입맛에도 맞는 새로운 레시피의 묵 및 그 제조방법에 관한 것이다.
본 발명에 따른 묵의 제조방법은, 묵의 제조방법에 있어서, 전분(澱粉)을 물과 함께 가열하여 호화(糊化)시키는 단계(S1); 상기 S1 단계에서 호화된 전분을 다양한 형상의 성형틀에 부어 넣고, 앙금을 첨가하는 단계(S2); 및 상기 S2 단계에서 앙금을 첨가한 호화된 전분을 냉각하는 단계(S3);를 포함하는 것을 특징으로 한다. The present invention relates to jelly and its manufacturing method, and more specifically, to a new recipe of jelly and its manufacturing method that can provide new flavors and feelings to meet the various tastes and needs of consumers. More specifically, the present invention manufactures jelly by molding it into various shapes and adding red bean paste, etc., so that not only can it achieve a variety of feelings and flavors beyond the uniform recipe, but also a new recipe of jelly and jelly that suits the tastes of children, etc. who dislike jelly. It is about manufacturing method.
The method for producing jelly according to the present invention includes the step of gelatinizing starch by heating it with water (S1); A step (S2) of pouring the starch gelatinized in step S1 into molds of various shapes and adding sediment; and a step (S3) of cooling the gelatinized starch to which sediment was added in step S2.
Description
본 발명은 묵 및 그 제조방법에 관한 것으로서, 더욱 상세하게는 소비자들의 다양한 기호나 니즈를 충족할 수 있도록 새로운 풍미와 느낌을 제공할 수 있는 새로운 레시피의 묵 및 그 제조방법에 관한 것이다. The present invention relates to jelly and its manufacturing method, and more specifically, to a new recipe of jelly and its manufacturing method that can provide new flavors and feelings to meet the various tastes and needs of consumers.
보다 구체적으로, 본 발명은 다양한 형상으로 성형하고 팥 앙금 등을 첨가하여 묵을 제조함으로써 천편일률적인 레시피를 벗어나 다양한 느낌과 풍미를 구현할 수 있을 뿐만 아니라 묵을 싫어하는 어린이 등의 입맛에도 맞는 새로운 레시피의 묵 및 그 제조방법에 관한 것이다. More specifically, the present invention manufactures jelly by molding it into various shapes and adding red bean paste, etc., so that not only can it achieve a variety of feelings and flavors beyond the uniform recipe, but also a new recipe of jelly and jelly that suits the tastes of children, etc. who dislike jelly. It is about manufacturing method.
최근 경제 발전에 따른 생활수준의 향상, 바쁜 생활환경에 따른 운동 부족, 식생활의 서구화, 흡연 등으로 비만, 고지혈증, 심장질환, 고혈압, 당뇨병 등의 성인병이 급증하고, 이로 인한 뇌졸중, 알츠하이머, 파킨슨씨병 등의 발병추세가 급증하고 있다. 이에 따라 다양한 생리활성을 갖는 천연재료를 이용한 웰빙(well-being) 관련 기능성 식품에 대한 관심이 높아지고 있는 실정이며, 현대사회의 특성 상 간편하고 지속적으로 먹을 수 있는 자연식 개발이 요구되고 있다.Due to the recent improvement in living standards due to economic development, lack of exercise due to busy living environments, westernization of eating habits, and smoking, adult diseases such as obesity, hyperlipidemia, heart disease, high blood pressure, and diabetes are rapidly increasing, resulting in stroke, Alzheimer's disease, and Parkinson's disease. The outbreak trend is rapidly increasing. Accordingly, interest in functional foods related to well-being using natural ingredients with various physiological activities is increasing, and due to the characteristics of modern society, there is a demand for the development of natural foods that can be easily and sustainably eaten.
한편, 묵은 도토리, 메밀, 녹두 등의 조(粗) 전분을 물과 함께 가열하여 호화(糊化)시킨 후에 냉각시켜 굳힌 우리나라 고유의 겔(gel) 식품으로서, 간장, 파, 참기름, 고춧가루, 깨소금 등으로 양념하여 간식이나 반찬으로 사용된다. 묵에는 다른 식품이 가지지 못한 독특한 질감과 향, 색 뿐만 아니라 영양적으로도 저칼로리 식품이라는 장점이 있어 이용범위가 매우 넓다. 또한 묵은 쫄깃하고 매끈하며 부드러운 질감으로 인해 누구나 즐길 수 있고, 특히 여러 건강기능성 성분들이 묵 자체의 기호도를 저해하지 않는 수준에서 첨가가 용이하여 체중조절식과 노약자식으로의 개발 가능성이 부각되고 있다.Meanwhile, it is Korea's unique gel food made by heating and gelatinizing crude starches such as aged acorns, buckwheat, and mung beans with water and then cooling and hardening. It is made with soy sauce, green onions, sesame oil, red pepper powder, and sesame salt. It is seasoned with ingredients and used as a snack or side dish. Muk not only has a unique texture, flavor, and color that other foods do not have, but it also has the advantage of being a low-calorie food nutritionally, so it has a very wide range of uses. In addition, anyone can enjoy the chewy, smooth, and soft texture of jelly, and in particular, various health functional ingredients are easy to add at a level that does not impede the preference of jelly itself, highlighting the possibility of development as a weight control food and for the elderly and children.
묵은 사용되는 재료에 따라 제조방법이 다르며, 일반적으로 다음과 같은 방법을 통해 제조된다.Muk has different manufacturing methods depending on the material used, and is generally manufactured using the following methods.
도토리를 원료로 한 도토리묵의 경우에는 껍질을 벗겨낸 도토리를 물에 불리고 우려내어 도토리 특유의 떫은 맛을 충분히 제거한 다음, 물에 불린 도토리알을 맷돌에 갈아 분쇄한 후, 분쇄된 도토리를 고운 면주머니를 이용하여 여과한 뒤, 여과된 물을 소정 시간 정치하여 생긴 침전물을 풀 쑤듯이 가열 및 교반하고, 적당히 엉기기 시작하면 약한 불에 소정 시간 뜸을 들이고 나서 냉수를 부어 식힘으로써 부드럽고 탱탱하며 윤택이 나는 도토리묵을 제조한다.In the case of acorn jelly made from acorns, peeled acorns are soaked in water and steeped to sufficiently remove the astringent taste unique to acorns. Then, the soaked acorns are ground in a millstone and crushed, and the crushed acorns are placed in a fine cotton bag. After filtering using a filter, the filtered water is allowed to stand for a predetermined period of time, and the resulting sediment is heated and stirred like a paste. When it begins to coagulate properly, it is left to steam for a predetermined period of time over low heat, and then poured with cold water to cool, making it soft, bouncy, and moist. I make acorn jelly.
녹두를 원료로 한 녹두묵의 경우에는 녹두를 물에 불려 껍질을 제거하고, 맷돌이나 믹서를 이 용하여 분쇄한 다음, 상기와 같은 분쇄물을 베주머니나 고운 겹체로 걸러 여과시키고, 이러한 여과물을 물과 혼합시켜 가라앉혔다가 상등수를 따라내고 밑에 가라앉은 침전물을 얻고, 다시 소량의 물을 첨가하여 끓이다가 침전물이 슬러지 상태가 되면 적당한 그릇에 옮겨 굳히면 된다. 이와 같은 녹두묵은 색깔이 깨끗하고 한없이 보드라운 느낌이 들어 청포라고도 한다.In the case of mung bean jelly made from mung beans, the mung beans are soaked in water to remove the skin, ground using a millstone or mixer, and then the above ground product is filtered through a linen bag or fine double sieve, and the filtrate is mixed with water. Let it settle, then pour out the supernatant and get the precipitate that has settled at the bottom. Add a small amount of water again and boil it. When the precipitate turns into sludge, transfer it to an appropriate vessel and harden. This type of mung bean jelly is also called Cheongpo because it is clean in color and has an infinitely soft feel.
메밀을 원료로 한 메밀묵의 경우에는, 메밀을 더운 물에 담가 불리고 껍질을 제거하고 절구를 이용하여 분쇄한 다음, 소정의 직경을 갖는 체로 여과시키고, 물을 혼합하여 정치시킨 뒤, 상등수를 따라내어 버리고 밑의 침전물을 역시 풀 쑤듯이 가열 및 교반한 후 적당한 그릇에 담아 식히고 건조시킴으로서 메밀묵을 제조할 수 있다.In the case of buckwheat jelly made from buckwheat, the buckwheat is soaked in hot water, the husk is removed, crushed using a mortar, filtered through a sieve with a predetermined diameter, mixed with water, allowed to stand, and the supernatant water is poured out. Buckwheat jelly can be made by discarding the sediment, heating and stirring the sediment at the bottom, then placing it in a suitable bowl, cooling, and drying.
이와 같은 묵은 전분질을 주성분으로 하여, 담백하고 부드러운 맛을 가지며, 다른 음식들과도 잘 어울려 그 자체가 양념과 함께 반찬으로 사용되거나, 묵밥, 묵사발, 묵무침, 묵볶음 등 다양한 방식으로 요리되어 제공되어 사람들이 즐겨 먹는 음식 중에 하나이었다. This old starch is used as the main ingredient, so it has a light and soft taste and goes well with other foods, so it can be used as a side dish with seasoning, or cooked in various ways such as mukbap, muksabal, mukmuchim, and stir-fried mukbok. It was one of the foods people enjoyed eating.
하지만 근래에 들어서는 이러한 묵은 메밀이나 도토리 등을 주원료로 하여 제조되기 때문에 다른 건강식품에 비하여 기능성이 떨어지게 되고, 사람들의 기호가 다양화되면서 담백한 맛을 갖는 묵을 즐겨 찾는 사람들이 점점 감소하고 있는 추세이며, 따라서 묵의 전체적인 상품성이 낮기 때문에 경쟁력이 떨어진다는 문제점이 발생하였다.However, in recent years, because these aged jelly is manufactured using buckwheat or acorns as the main ingredient, its functionality is lower than that of other health foods, and as people's tastes have diversified, the number of people who enjoy jelly with a light taste is gradually decreasing. Therefore, the problem of low competitiveness arose because the overall marketability of ink was low.
따라서 묵의 제조공정 중에 묵의 풍미를 돋구거나 풍미를 향상시킬 수 있는 첨가물을 첨가하는 방법들이 시행되고 있으나, 아직까지 적절한 첨가물이 없는 상태이고, 또한 묵의 기능성이나 미감을 향상시키기 위한 첨가물의 연구가 미비하기 때문에 그 활용도가 낮은 실정이다.Therefore, during the manufacturing process of jelly, methods of adding additives that can enhance or improve the flavor of jelly are being implemented, but there are still no appropriate additives, and research on additives to improve the functionality or aesthetics of jelly is still ongoing. Because it is insufficient, its utilization is low.
묵에 관한 다양한 선행기술로서, 대한민국 등록특허 제10-2321804호(등록일자 2021년10월29일)에는, 껍질이 제거된 밤과 땅콩을 분쇄하여 분말화하는 분쇄단계; 분쇄단계를 거쳐 얻어진 밤과 땅콩 분말을 물과 혼합하고 소정 시간 정치한 뒤, 상등수를 제거하여 침전물을 수득하는 침전단계; 물에 상기 침전물, 견과류분태 및 소금을 혼합하고 가열 및 교반하여 묵을 제조하는 가열단계; 및 가열단계를 거쳐 얻어진 묵을 용기에 넣고 냉각하는 냉각단계;를 포함하고, 상기 침전 단계는, 밤 분말 100 중량부에 대하여 땅콩 분말 30~70중량부로 혼합되되, 혼합되는 물의 부피는 밤분말과 땅콩 분말을 합한 총 부피의 2배 이상이며, 상기 가열단계는, 상온에서 물 100 중량부에 대하여 상기 침전물 15~23 중량부를 혼합하는 단계; 140~250℃로 가열 및 교반하여 혼합물을 제조하는 제1 가열단계; 및 제1 가열단계를 통해 얻어진 혼합물에 입도 0.5~3.0mm인 견과류분태와 소금을 첨가하고 35~70℃로 가열 및 교반하는 제2 가열단계;를 포함하며, 상기 견과류분태는, 상기 혼합물 100 중량부에 대하여, 10~17 중량부로 포함되는 것을 특징으로 하는, 땅콩밤묵의 제조방법에 관한 기술이 개시되어 있고, 대한민국 등록특허 제10-1856698호(등록일자 2018년05월03일)에는, (a) 박대껍질을 주정이 포함된 용매에 넣고 불리는 단계; (b) 단계 (a)를 거친 박대껍질을 세척한 후 물에 넣고 끓이는 단계; (c) 단계 (b)의 결과물을 체에 걸러 박대껍질 액을 얻는 단계; (c´) 상기 박대껍질 액에 잔탄검을 첨가하는 단계; 및 (d) 상기 박대껍질 액을 굳혀 박대껍질 묵을 제조하는 단계;를 포함하고, 상기 주정이 포함된 용매는 물과 주정이 6:4 내지 4:6의 부피비로 혼합되고, 상기 단계 (b)는 채소를 끓여낸 채수를 첨가하여 끓이고, 상기 채소는 박대껍질 100중량부에 대하여, 물 300 내지 500중량부; 생강 30 내지 60중량부; 마늘 30 내지 60중량부; 고추 20 내지 40중량부; 대파 100 내지 130중량부; 및 양파 140 내지 190중량부;를 포함하는, 박대껍질 묵의 제조방법에 관한 기술이 개시되어 있다. As a variety of prior art related to jelly, Republic of Korea Patent No. 10-2321804 (registration date October 29, 2021) includes a grinding step of pulverizing chestnuts and peanuts from which the shells have been removed and powdered; A precipitation step of mixing the chestnut and peanut powder obtained through the grinding step with water, leaving it to stand for a predetermined time, and then removing the supernatant to obtain a precipitate; A heating step of mixing the precipitate, nut powder, and salt in water and heating and stirring to produce jelly; And a cooling step of placing the jelly obtained through the heating step into a container and cooling it. In the precipitation step, 30 to 70 parts by weight of peanut powder is mixed with respect to 100 parts by weight of chestnut powder, and the volume of water mixed is equal to the amount of chestnut powder and peanut. It is more than twice the total volume of the powder, and the heating step includes mixing 15 to 23 parts by weight of the precipitate with 100 parts by weight of water at room temperature; A first heating step of preparing a mixture by heating and stirring to 140-250°C; And a second heating step of adding nut powder and salt with a particle size of 0.5 to 3.0 mm to the mixture obtained through the first heating step and heating and stirring at 35 to 70 ° C., wherein the nut powder is 100 weight of the mixture. A technology related to the manufacturing method of peanut chestnut jelly is disclosed, which is characterized in that it contains 10 to 17 parts by weight, and in Korea Registered Patent No. 10-1856698 (registration date May 3, 2018), ( a) Step of placing the pumpkin peel in a solvent containing alcohol and soaking it; (b) washing the pumpkin skin that has gone through step (a) and then putting it in water and boiling it; (c) filtering the result of step (b) through a sieve to obtain a watermelon shell liquid; (c´) adding xanthan gum to the clam peel liquid; And (d) hardening the liquid from the shellfish to produce a jelly from the shellfish, wherein the solvent containing the alcohol is mixed with water and alcohol in a volume ratio of 6:4 to 4:6, and step (b) Boil the vegetables by adding boiled water, and the vegetables are mixed with 300 to 500 parts by weight of water based on 100 parts by weight of the pumpkin skin; 30 to 60 parts by weight of ginger; 30 to 60 parts by weight of garlic; 20 to 40 parts by weight of red pepper; 100 to 130 parts by weight of green onions; and 140 to 190 parts by weight of onion; a technology related to a method of producing a thin-skinned jelly is disclosed.
또한, 대한민국 등록특허 제10-1638729호(등록일자 2016년07월05일)에는, 1) 방풍가루를 물에 넣고 끓여 녹인 후에 거름망으로 이물질을 걸러주어 방풍 추출액을 얻는 제 1단계; 2) 물에 방풍가루와 메밀가루를 넣고 끓이면서 방풍을 건져낸 다음 계속하여 메밀가루만을 더 끓여 방풍 차를 만드는 제 2단계; 3) 냄비에 상기 제 1단계에서 얻은 방풍 추출액, 제 2단계에서 만든 방풍 차와 청포묵 가루를 넣고 골고루 섞은 혼합물을 중간 불로 가열하면서 저어주고, 응고가 시작되면 불을 약하게 줄이면서 계속 저어주는 제 3단계; 4) 상기 제 3단계에서 혼합물이 걸쭉해지면 불을 끄고, 계속 저어준 후에 용기에 담아 밀폐하지 않는 상태로 냉장 보관하는 제 4단계;를 포함하는 것을 특징으로 하는 방풍 묵의 제조방법에 관한 기술이 개시되어 있고, 대한민국 공개특허 제10-2015-0039037호(공개일자 2015년04월09일)에는, (a) 녹차 나무로부터 찻잎을 채취하는 단계; (b) 상기 (a)단계의 채취된 찻잎을 시들도록 건조하는 단계; (c) 상기 (b) 단계의 건조된 녹차 잎을 손으로 비벼 상처를 내는 단계; (d) 상기 (c)단계의 상처단 찻잎을 발효시킨 후 덖음하는 단계; (e) 상기 (d)단계의 덖음 찻잎 0.5 - 1중량% : 뜨거운 물 99 - 99.5중량%의 비율이 되게 상기 덖음 찻잎을 뜨거운 물에 투입하여 찻잎 성분을 뜨거운 물에 우려내 황차를 만드는 단계; (f) 상기 (e)단계의 황차 88 - 92중량% : 고구마전분 8 - 12중량%의 비율이 되도록 가열용기에 넣고 저어주며 걸죽한 죽 상태가 될 때까지 끓이는 단계; (g) 상기 (f)단계의 죽 상태로 끓여진 미완성을 묵을 성형용기에 공급하여 냉각시키며 성형하는 단계; 로 구성되는 황차 묵 제조방법에 관한 기술이 개시되어 있다.In addition, Republic of Korea Patent No. 10-1638729 (registration date: July 5, 2016) includes: 1) the first step of obtaining windbreak extract by adding windbreak powder to water, boiling it to dissolve it, and then filtering out foreign substances with a strainer; 2) The second step is to boil buckwheat powder and buckwheat flour in water, take out the buckwheat powder, and then continue to boil only the buckwheat powder to make windbreak tea; 3) Add the windbreak extract obtained in step 1 above, the windbreak tea and Cheongpomuk powder prepared in step 2 into a pot, heat the mixture over medium heat and stir, and when coagulation begins, reduce the heat to low and continue stirring. step; 4) When the mixture thickens in the third step, turn off the heat, stir continuously, place in a container, and refrigerate in an unsealed state; a fourth step of storing the mixture in an unsealed state; Disclosed is Republic of Korea Patent Publication No. 10-2015-0039037 (publication date April 9, 2015), comprising: (a) collecting tea leaves from green tea trees; (b) drying the tea leaves collected in step (a) until they wilt; (c) rubbing the dried green tea leaves of step (b) with hands to create scratches; (d) fermenting the wounded tea leaves of step (c) and then grinding them; (e) adding the ground tea leaves into hot water in a ratio of 0.5 - 1% by weight of the ground tea leaves in step (d): 99 - 99.5% by weight of hot water, and steeping the tea leaf components in hot water to make yellow tea; (f) Putting the yellow tea of step (e) in a ratio of 88 - 92% by weight: 8 - 12% by weight of sweet potato starch in a heating vessel, stirring, and boiling until a thick porridge is formed; (g) supplying the unfinished porridge boiled in step (f) into a molding container, cooling it, and molding it; A technology related to a yellow tea jelly manufacturing method consisting of is disclosed.
본 발명은 상기한 바와 같은 종래 기술의 문제점을 해결하기 위하여 안출된 것으로서, 소비자들의 다양한 기호나 니즈를 충족할 수 있도록 새로운 풍미와 느낌을 제공할 수 있는 새로운 레시피의 묵 및 그 제조방법을 제공하는 것을 발명의 목적으로 한다. The present invention was devised to solve the problems of the prior art as described above, and provides a new recipe of jelly that can provide a new flavor and feeling to meet the various tastes and needs of consumers and a method of manufacturing the same. This is the purpose of the invention.
보다 구체적으로, 본 발명은 다양한 형상으로 성형하고 팥 앙금 등을 첨가하여 묵을 제조함으로써 천편일률적인 레시피를 벗어나 다양한 느낌과 풍미를 구현할 수 있을 뿐만 아니라 묵을 싫어하는 어린이 등의 입맛에도 맞는 새로운 레시피의 묵 및 그 제조방법을 제공하는 것을 발명의 목적으로 한다. More specifically, the present invention manufactures jelly by molding it into various shapes and adding red bean paste, etc., so that not only can it achieve a variety of feelings and flavors beyond the uniform recipe, but also a new recipe of jelly and jelly that suits the tastes of children, etc. who dislike jelly. The purpose of the invention is to provide a manufacturing method.
본 발명의 해결하고자 하는 과제는 이상에서 언급한 것들에 한정되지 않으며, 언급되지 아니한 다른 해결하고자 하는 과제들은 아래의 기재로부터 당업자에게 명확하게 이해되어질 수 있을 것이다.The problems to be solved by the present invention are not limited to those mentioned above, and other problems to be solved not mentioned above will be clearly understood by those skilled in the art from the description below.
상기와 목적을 달성하기 위하여 본 발명에 따른 묵의 제조방법은, 묵의 제조방법에 있어서, 전분(澱粉)을 물과 함께 가열하여 호화(糊化)시키는 단계(S1); 상기 S1 단계에서 호화된 전분을 다양한 형상의 성형틀에 부어 넣고, 앙금을 첨가하는 단계(S2); 및 상기 S2 단계에서 앙금을 첨가한 호화된 전분을 냉각하는 단계(S3);를 포함하는 것을 특징으로 한다. In order to achieve the above and the above object, the method for producing jelly according to the present invention includes the step (S1) of heating starch with water to gelatinize it; A step (S2) of pouring the starch gelatinized in step S1 into molds of various shapes and adding sediment; and a step (S3) of cooling the gelatinized starch to which sediment was added in step S2.
또한, 본 발명에 따른 묵의 제조방법은, 상기 전분은, 도토리, 메밀 및 녹두로 이루어지는 군에서 선택되는 어느 하나로부터 얻은 전분이고, 상기 다양한 형상의 성형틀은, 다양한 캐릭터 형상이며, 상기 앙금은, 팥 앙금, 완두 앙금, 밤 앙금, 호박 앙금 및 고구마 앙금으로 이루어지는 군에서 선택되는 어느 하나의 앙금인 것을 특징으로 한다. In addition, in the method of manufacturing jelly according to the present invention, the starch is starch obtained from any one selected from the group consisting of acorns, buckwheat and mung beans, the molds of various shapes are of various character shapes, and the sediment is , characterized in that it is any one sediment selected from the group consisting of red bean sediment, pea sediment, chestnut sediment, pumpkin sediment, and sweet potato sediment.
또한, 본 발명에 따른 묵의 제조방법은, 상기 앙금은, 팥 앙금, 완두 앙금, 밤 앙금, 호박 앙금 및 고구마 앙금으로 이루어지는 군에서 선택되는 어느 하나의 앙금에 해초를 더 포함하되, 상기 해초는, 다시마, 미역, 톳 및 가시파래로 이루어지는 군에서 선택되는 적어도 어느 하나인 것을 특징으로 한다. In addition, in the method of manufacturing jelly according to the present invention, the sediment further includes seaweed in any one sediment selected from the group consisting of red bean sediment, pea sediment, chestnut sediment, pumpkin sediment, and sweet potato sediment, and the seaweed It is characterized in that it is at least one selected from the group consisting of kelp, seaweed, hijiki, and spiny seaweed.
또한, 본 발명에 따른 묵의 제조방법은, 상기 전분 100 중량부에 대하여 상기 앙금 10~20 중량부이고, 상기 앙금 100 중량부에 대하여 상기 해초 10~20 중량부인 것을 특징으로 한다.In addition, the method for producing jelly according to the present invention is characterized in that 10 to 20 parts by weight of the sediment is used per 100 parts by weight of the starch, and 10 to 20 parts by weight of the seaweed is used per 100 parts by weight of the sediment.
또한, 본 발명에 따른 묵의 제조방법은, 상기 해초는, 다시마, 미역, 톳 및 가시파래로 이루어지는 군에서 선택되는 어느 하나를 오미자 추출액 또는 시래기 추출액에 침지하여 0.5~1.5℃의 온도에서 1~2일 동안 숙성한 다음 건조한 후 분말화한 분말인 것을 특징으로 한다. In addition, in the method of manufacturing jelly according to the present invention, the seaweed is immersed in any one selected from the group consisting of kelp, seaweed, hijiki, and spiny sea lettuce in Schisandra chinensis extract or Silla extract at a temperature of 0.5 to 1.5 ° C. It is characterized as a powder that is aged for 2 days, dried, and then powdered.
한편, 본 발명에 따른 묵은, 본 발명에 따른 묵의 제조방법에 의하여 제조되는 것을 특징으로 한다. On the other hand, the jelly according to the present invention is characterized in that it is manufactured by the manufacturing method of the jelly according to the present invention.
이상과 같은 구성의 본 발명에 따른 묵 및 그 제조방법에 의하면, 소비자들의 다양한 기호나 니즈를 충족할 수 있도록 새로운 풍미와 느낌을 제공할 수 있는 새로운 레시피의 묵 및 그 제조방법을 제공할 수 있다. According to the jelly and its manufacturing method according to the present invention having the above configuration, it is possible to provide a new recipe of jelly and its manufacturing method that can provide new flavors and feelings to meet the various tastes and needs of consumers. .
보다 구체적으로, 본 발명에 따른 묵 및 그 제조방법에 의하면, 다양한 형상으로 성형하고 팥 앙금 등을 첨가하여 묵을 제조함으로써 천편일률적인 레시피를 벗어나 다양한 느낌과 풍미를 구현할 수 있을 뿐만 아니라 묵을 싫어하는 어린이 등의 입맛에도 맞는 새로운 레시피의 묵 및 그 제조방법을 제공할 수 있다. More specifically, according to the jelly and its manufacturing method according to the present invention, by manufacturing the jelly by molding it into various shapes and adding red bean paste, etc., not only can various feelings and flavors be realized beyond the uniform recipe, but also it can be used for children who dislike jelly, etc. We can provide a new recipe of jelly and its manufacturing method that suits your taste.
본 발명의 효과는 이상에서 언급한 것들에 한정되지 않으며, 언급되지 아니한 다른 효과들은 아래의 기재로부터 당업자에게 명확하게 이해되어질 수 있을 것이다.The effects of the present invention are not limited to those mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the description below.
도 1은 본 발명에 따른 묵의 제조방법을 개략적으로 보여주는 제조 공정도.1 is a manufacturing process diagram schematically showing the method of manufacturing jelly according to the present invention.
이하, 후술되어 있는 내용을 참조하여 본 발명의 바람직한 실시예들을 상세히 설명한다. 그러나, 본 발명은 여기서 설명되는 실시예들에 한정되지 않고 다른 형태로 구체화될 수도 있다. 오히려, 여기서 소개되는 실시예들은 개시된 내용이 철저하고 완전해질 수 있도록 그리고 당업자에게 본 발명의 기술적 사상이 충분히 전달될 수 있도록 하기 위해 제공되어지는 것이다. 본 명세서 전체에 걸쳐서 동일한 부호들은 동일한 구성요소들을 나타낸다.Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the contents described below. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosed content will be thorough and complete and so that the technical idea of the present invention can be sufficiently conveyed to those skilled in the art. Like symbols represent like elements throughout this specification.
도 1은 본 발명에 따른 묵의 제조방법을 개략적으로 보여주는 제조 공정도이다. 1 is a manufacturing process diagram schematically showing the manufacturing method of jelly according to the present invention.
본 발명에 따른 묵의 제조방법은, 묵의 제조방법에 있어서, 전분(澱粉)을 물과 함께 가열하여 호화(糊化)시키는 단계(S1); 상기 S1 단계에서 호화된 전분을 다양한 형상의 성형틀에 부어 넣고, 앙금을 첨가하는 단계(S2); 및 상기 S2 단계에서 앙금을 첨가한 호화된 전분을 냉각하는 단계(S3);를 포함하는 것으로 구성할 수 있다.The method for producing jelly according to the present invention includes the step of gelatinizing starch by heating it with water (S1); A step (S2) of pouring the starch gelatinized in step S1 into molds of various shapes and adding sediment; and a step (S3) of cooling the gelatinized starch to which sediment was added in step S2.
이하, 본 발명에 따른 묵의 제조방법을 도 1을 참조하여 단계별로 보다 구체적으로 설명한다. Hereinafter, the method for producing jelly according to the present invention will be described step by step in more detail with reference to Figure 1.
1. 전분 호화(澱粉 糊化) 단계(S1);1. Starch gelatinization step (S1);
본 단계는, 전분(澱粉)을 물과 함께 가열하여 호화(糊化)시키는 단계이다. This step is to gelatinize starch by heating it with water.
보다 구체적으로, 도토리, 메밀 및 녹두로 이루어지는 군에서 선택되는 어느 하나로부터 얻은 전분을 물과 함께 50∼60℃로 열을 가하여 풀처럼 끈적끈적한 상태가 되도록 하는 것으로 구성할 수 있다. More specifically, it can be made by heating starch obtained from any one selected from the group consisting of acorns, buckwheat, and mung beans with water to 50-60°C to make it sticky like paste.
본 발명에서, 상기 전분은 묵으로 제조할 수 있으면 모두 적용할 수 있고 그 종류가 특별히 제한되는 것은 아니며, 상기 전분을 호화시키는 단계 또한, 공지의 방법, 장치나 기계로 구성할 수 있고, 특별히 그 방법, 장치나 기계가 한정되는 것은 아니다. In the present invention, the starch can be applied as long as it can be manufactured into jelly, and the type is not particularly limited, and the step of gelatinizing the starch can also be configured by a known method, device or machine, especially the step of gelatinizing the starch. There is no limitation to the method, device or machine.
2. 성형틀 주입 및 앙금 첨가 단계(S2);2. Molding mold injection and sediment addition step (S2);
본 단계는, 상기 S1 단계에서 호화된 전분을 다양한 형상의 성형틀에 부어 넣고, 앙금을 첨가하는 단계이다.In this step, the starch gelatinized in step S1 is poured into molds of various shapes and sediment is added.
보다 구체적으로, 어린이들이 좋아하는 다양한 캐릭터 형상이나 동물 형상 등의 성형틀에 상기 S1 단계에서 호화된 전분을 부어 넣고, 여기에 팥 앙금, 완두 앙금, 밤 앙금, 호박 앙금 및 고구마 앙금으로 이루어지는 군에서 선택되는 어느 하나의 앙금을 첨가하여 넣는 것으로 구성할 수 있다. More specifically, the starch gelatinized in the S1 step is poured into molds in the shape of various characters or animals that children like, and then mixed with red bean paste, pea bean paste, chestnut bean paste, pumpkin bean paste, and sweet potato bean paste. It can be configured by adding any selected sediment.
또한, 상기 앙금은, 전분 100 중량부에 대하여 10~20 중량부으로 구성할 수 있다. Additionally, the sediment may be comprised of 10 to 20 parts by weight based on 100 parts by weight of starch.
본 발명에서, 팥 앙금, 완두 앙금, 밤 앙금, 호박 앙금 및 고구마 앙금은 각각을 원재료로 하는 앙금으로서 공지의 방법으로 얻을 수 있다. In the present invention, red bean sediment, pea sediment, chestnut sediment, pumpkin sediment, and sweet potato sediment are sediments using each as raw materials and can be obtained by known methods.
예를 들어, 상기 팥 앙금은, 팥을 삶아서 으깨거나 갈아서 준비한다. 검은팥을 물에 불려두었다 껍질을 미리 벗겨낸 흰 거피팥 앙금, 팥을 삶은 뒤에 체에 걸러 껍질을 제거한 부드러운 팥 앙금, 설탕이나 꿀을 넣은 단팥 앙금 등 일반적으로 팥을 이용하여 만든 공지의 팥 앙금으로서 본 발명에서 특별히 그 종류에 한정되는 것은 아니다. For example, the red bean paste is prepared by boiling and crushing or grinding red beans. Commonly known red bean bean pastes made using red beans, such as white peeled red bean paste made by soaking black red beans in water and removing the skin, soft red bean paste made by boiling red beans and then filtering them to remove the skin, and sweet red bean paste with sugar or honey. The present invention is not particularly limited to the type.
또한, 본 발명에서, 상기 앙금은, 팥 앙금, 완두 앙금, 밤 앙금, 호박 앙금 및 고구마 앙금으로 이루어지는 군에서 선택되는 어느 하나의 앙금으로서 해초를 더 포함하되, 상기 해초는, 다시마, 미역, 톳 및 가시파래로 이루어지는 군에서 선택되는 적어도 어느 하나인 것으로 구성할 수 있다. In addition, in the present invention, the sediment is any one sediment selected from the group consisting of red bean sediment, pea sediment, chestnut sediment, pumpkin sediment, and sweet potato sediment, and further includes seaweed, and the seaweed includes kelp, seaweed, and hijiki. and it may be composed of at least one selected from the group consisting of spiny greens.
상기 앙금 100 중량부에 대하여 상기 해초 10~20 중량부인 것으로 구성할 수 있다. It may be comprised of 10 to 20 parts by weight of the seaweed based on 100 parts by weight of the sediment.
또한, 상기 해초는 다시마, 미역, 톳 및 가시파래로 이루어지는 군에서 선택되는 적어도 어느 하나의 분말인 것으로 구성할 수 있다. In addition, the seaweed may be composed of at least one powder selected from the group consisting of kelp, seaweed, hijiki, and spiny seaweed.
상기 해초는, 다시마, 미역, 톳 및 가시파래로 이루어지는 군에서 선택되는 적어도 어느 하나를 건조하여 갈아서 준비한다. The seaweed is prepared by drying and grinding at least one selected from the group consisting of kelp, seaweed, hijiki, and spiny seaweed.
본 발명에서 다시마, 미역, 톳, 가시파래를 건조하여 다시마 분말, 미역 분말, 톳 분말, 가시파래 분말로 제조하는 방법은, 공지의 방법, 장치나 기계로 구성할 수 있고, 특별히 그 방법, 장치나 기계가 한정되는 것은 아니다. In the present invention, the method of drying kelp, seaweed, hijiki, and seaweed to produce kelp powder, seaweed powder, hijiki powder, and seaweed powder can be configured by known methods, devices, or machines, and in particular, the method or device I am not limited to machines.
상기 다시마, 미역, 톳 및 가시파래로 이루어지는 군에서 선택되는 적어도 어느 하나를 혼합하는 경우에 각각을 같은 중량비로 혼합하는 것으로 구성할 수 있다.When mixing at least one selected from the group consisting of kelp, seaweed, hijiki, and spiny sea lettuce, each may be mixed in the same weight ratio.
바다의 불로초라 불리는 다시마는 갈조식물문 다시마과에 속하는 갈조류로서 다량의 칼슘, 철분, 마그네슘이 함유되어 있다. 특히 마그네슘 성분은 차아와 뼈를 튼튼하게 만들어 성장기 아이들에게 좋다. 또한 다시마에는 식이섬유가 많이 함유되어 육식위주의 식습관을 가진 아이들에게 좋으며 물과 함께 먹으면 변비예방에 효과가 있다.Kelp, called the herb of elixir of the sea, is a brown algae belonging to the kelp family of the brown algae plant phylum and contains a large amount of calcium, iron, and magnesium. In particular, magnesium is good for growing children as it strengthens children and bones. Additionally, kelp contains a lot of dietary fiber, so it is good for children with meat-centered eating habits and is effective in preventing constipation when taken with water.
또한, 다시마는 단백질, 미량의 지방, 당질, 무기질 및 섬유질 등을 포함하며, 무기질은 칼슘, 인, 철, 요오드, 칼륨 등을 포함하며, 당질에는 알긴산, 후코이난, 라미닌 등을 포함한다.In addition, kelp contains protein, trace amounts of fat, carbohydrates, minerals, and fiber. Minerals include calcium, phosphorus, iron, iodine, and potassium, and carbohydrates include alginic acid, fucoinan, and laminin.
또한, 다시마는 섬유질이 풍부하여 장운동을 촉진함과 아울러, 다시마에 함유된 요오드 다량의 성분에 의해 갑상선 질환을 예방할 수 있고, 뼈와 이를 튼튼히 하여 골다공증 예방 및 피부미용의 주근깨 기미에 좋은 효과도 있다.In addition, kelp is rich in fiber, so it promotes bowel movement, and the large amount of iodine contained in kelp can prevent thyroid disease, strengthen bones and teeth, prevent osteoporosis, and have a good effect on freckles and freckles in skin care. .
미역은 갈조 식물인 미역과에 속하는 1년생 바닷말로서, 많은 미네랄과 비타민 A, B1, B2, C 등 우리 몸에 꼭 필요하지만 결핍되기 쉬운 영양소를 골고루 함유하고 있으며, 혈압강하, 변비해소, 동맥경화 예방 등의 효과가 입증된 알긴산 등의 섬유질을 다량 함유하고 있어 영양 불균형이 심각한 현대인에게 영양의 균형을 제공하는 이상적인 식품의 하나로 주목받고 있다.Seaweed is an annual seaweed belonging to the seaweed family, a brown seaweed plant. It contains many nutrients that are essential for our bodies but are easily deficient, such as many minerals and vitamins A, B1, B2, and C. It lowers blood pressure, relieves constipation, and helps prevent arteriosclerosis. It contains a large amount of fiber such as alginic acid, which has proven preventative effects, and is attracting attention as an ideal food that provides nutritional balance to modern people with severe nutritional imbalance.
미역이 함유하고 있는 알긴산은 식이섬유(dietary fiber)라 불리며 거의 소화되지 않는 성분이나 해조류에서 채취되어 공업용 풀, 아이스크림이나 면류, 과자, 잼 등에 끈기를 주는데 많이 이용되고 있다.The alginic acid contained in seaweed is called dietary fiber and is a barely digestible ingredient, but is collected from seaweed and is widely used to give stickiness to industrial glue, ice cream, noodles, cookies, and jam.
또한, 상기 알긴산은 점성이 높은 섬유 질 성분으로서 위장의 운동을 촉진시켜 변비를 효과적으로 예방하고 숙변을 쉽게 제거하며, 대장이나 소장 등에 머물면서 성인병의 원인이 되는 지방과 콜레스테롤 등을 감소시키는 역할을 하고, 콜레스테롤 침착 예방 효과와 농약 등 공해물질과 결합해 몸밖으로 배출시키는 힘을 가지고 있다. 아울러, 상기 알긴산은 또한 노화를 촉진하는 것으로 알려진 유해산소 생성을 억제할 뿐 아니라, 이를 제거하는 효소를 증가시키는 것으로 알려져 있다.In addition, the alginic acid is a highly viscous fiber component that promotes the movement of the stomach, effectively preventing constipation and easily eliminating stool, and plays a role in reducing fat and cholesterol, which remain in the large intestine or small intestine and cause adult diseases. , It has the effect of preventing cholesterol deposition and has the power to bind with pollutants such as pesticides and expel them out of the body. In addition, alginic acid is known to not only suppress the production of harmful oxygen, which is known to accelerate aging, but also increase enzymes that remove it.
톳은 한국(특히 완도, 고흥, 진도 등 남해안 일대), 일본 그리고 중국 등지의 해안에서 풍부하게 서식하고 있는 식용 갈조류이다. 아시아 지역에서 건강식품으로서 널리 이용되고 있으며 다양한 건강적 이점들 때문에 그 활성에 관한 연구가 진행되어 오고 있다. Hijiki is an edible brown algae that grows abundantly on the coasts of Korea (especially the southern coast of Wando, Goheung, and Jindo), Japan, and China. It is widely used as a health food in Asia, and research has been conducted on its activity due to its various health benefits.
톳은 다시마와 더불어 천연 정미 성분인 아미노산 (glutamic acid 및 aspartic acid 등)과 혈액응고 작용, 면역증강 작용 등의 기능성이 있는 것으로 알려진 중성 다당류인 라미나란(laminaran)과 함황산성 다량류인 후코이단(fucoidan)을 다량 함유하고 있는 것으로 알려져 있다. In addition to kelp, hijiki contains amino acids (such as glutamic acid and aspartic acid), natural rice components, laminaran, a neutral polysaccharide known to have functions such as blood coagulation and immune enhancement, and fucoidan, a large amount of sulfuric acid. It is known to contain large amounts of .
또한, 톳은 칼슘·요오드·철 등의 무기염류가 많이 포함되어 있어, 혈관경화를 막아 주고, 상용으로 먹으면 치아가 건강해지며 머리털이 윤택해지고, 임신부인 경우에는 태아의 뼈를 튼튼하게 해주는 등 예로부터 기호식품의 하나로서 특히 일본 사람들이 잘 먹는다. 섬유질을 포함하고 있어 변비에도 좋으며, 점액질의 물질이 소화운동을 높여준다.In addition, hijiki contains a lot of mineral salts such as calcium, iodine, and iron, which prevents vascular hardening. When eaten commercially, it makes teeth healthy and hair shiny, and in the case of pregnant women, strengthens the bones of the fetus, etc. As one of their favorite foods, it is especially popular among Japanese people. It contains fiber, so it is good for constipation, and the mucus-like substance improves digestion.
또한, 톳은 칼로리가 낮고 지방 함량이 적어 다이어트에 적합한 식품이며 식이섬유소가 풍부해 콜레스테롤을 낮춰주고 변비를 예방해준다. 특히, 톳에 들어 있는 점질물과 다당류는 혈관내 콜레스테롤 침착을 방지하여 체내 흡수를 방해하고 장관운동을 원활하게 하여 체내 미세먼지 및 중금속의 배출 등에도 효과가 있다. In addition, hijiki is low in calories and fat, so it is suitable for dieting and is rich in dietary fiber, which lowers cholesterol and prevents constipation. In particular, the mucus and polysaccharides contained in hijiki prevent the deposition of cholesterol in the blood vessels, hindering its absorption into the body, and facilitating intestinal motility, which is effective in eliminating fine dust and heavy metals from the body.
가시파래는 갈파래과 녹조식물에 속하며, 김 양식장 등에서 볼 수 있고, 남도에서는 감태지라고도 부르며, 태안지역에서는 감태 또는 감태김으로 칭해지고 있다.Spiny seaweed belongs to the green algae family of the Galletae family and can be found in seaweed farms, etc. In the South Island, it is also called gamtaeji, and in the Taean region, it is called gamtae or gamtae seaweed.
가시파래는 탄수화물, 단백질, 미량의 지방, 미량의 나트륨, 무기질 등을 포함하고 있고, 무기질은 칼륨, 칼슘, 망간, 철 등이며, 알긴산도 포함되어 있다.Spiny seaweed contains carbohydrates, proteins, trace amounts of fat, trace amounts of sodium, and minerals. The minerals include potassium, calcium, manganese, and iron, and it also contains alginic acid.
가시파래의 주요 효능으로는 위장기능의 개선효과가 있으며, 이는 가시파래에 비타민U라는 항궤양성 성분을 함유함(양배추의 약70배)에 따라, 위벽의 염증을 가라 앉히고 소화기능을 원활하게 할 수 있다.The main effect of spiny seaweed is to improve gastrointestinal function. This is because spiny seaweed contains an anti-ulcer ingredient called vitamin U (approximately 70 times that of cabbage), which reduces inflammation in the stomach lining and improves digestive function. can do.
또한, 가시파래는 플로로타닌의 중추신경계 진정작용으로 숙면에 효과적이고, 씨(SEA)-폴리페놀 성분을 함유(미역, 다시마의 약10배)함에 따라 항산화 효과가 있고, 씨-폴리페놀의 항산화 효과로 인한 노화방지 효과가 있다. In addition, spiny seaweed is effective in promoting a good night's sleep due to the sedative effect of phlorotannins on the central nervous system, and contains SEA-polyphenol (approximately 10 times that of seaweed and kelp), so it has an antioxidant effect and contains SEA-polyphenol. It has an anti-aging effect due to its antioxidant effect.
또한, 가시파래는 칼슘과 미네랄의 공존으로 칼슘의 섭취를 높임에 따라(우유의 6배 함유) 골다공증과 관절염 예방에 효과가 있고, 피를 맑게 해주어 고혈압 예방과 치매예방에도 도움이 되며, 독소의 배출에도 도움이 된다.In addition, as it increases calcium intake due to the coexistence of calcium and minerals (contains 6 times more than milk), spiny seaweed is effective in preventing osteoporosis and arthritis. It also helps prevent high blood pressure and dementia by purifying the blood. It also helps prevent toxins. It also helps with excretion.
3. 호화 전분 냉각 단계(S3);3. Gelatinized starch cooling step (S3);
본 단계는, 상기 S2 단계에서 앙금을 첨가한 호화된 전분을 냉각하는 단계이다. This step is a step of cooling the gelatinized starch to which sediment was added in step S2.
보다 구체적으로, 상기 S2 단계에서 앙금을 첨가한 호화된 전분을 상온에서 자연 냉각시키거나 냉장고에 넣어 냉각시켜 굳히는 것으로 구성할 수 있다. More specifically, the gelatinized starch to which the precipitate has been added in step S2 may be cooled naturally at room temperature or cooled in a refrigerator to harden.
본 발명에서, 상기 호화된 전분을 냉각시키는 단계는, 공지의 방법, 장치나 기계로 구성할 수 있고, 특별히 그 방법, 장치나 기계가 한정되는 것은 아니다.In the present invention, the step of cooling the gelatinized starch can be performed using a known method, device, or machine, and the method, device, or machine is not particularly limited.
4. 콩고물 도포 단계(S4);4. Soybean paste application step (S4);
본 단계는, 상기 S3 단계에서 완성한 묵에 콩고물을 도포하는 단계이다. This step is the step of applying soybean paste to the jelly completed in step S3.
보다 구체적으로, 상기 S3 단계에서 완성한 묵에 콩고물을 도포하는 단계를 더 포함하는 것으로 구성할 수 있다. 즉, 상기 S3 단계에서 완성한 묵을 먹을 때 콩고물을 묻혀 먹는 것을 구성할 수 있다. More specifically, it may further include the step of applying soybean paste to the jelly completed in step S3. In other words, when eating the jelly completed in step S3, it can be done by covering it with soybean paste.
상기 콩고물은 볶은 콩을 빻아서 만든 가루로서, 본 발명에 따른 묵에 고소하고 단백한 식감을 부여할 뿐만 아니라, 식이섬유가 다량 함유되어 있어, 소화를 개선하고 변비를 예방하는 효과를 나타낸다.The soybean paste is a powder made by grinding roasted soybeans, and not only gives the jelly according to the present invention a savory and proteinous texture, but also contains a large amount of dietary fiber, which has the effect of improving digestion and preventing constipation.
본 발명에서 다른 실시예로서, 상기 S1 단계에서 상기 해초는, 오미자 추출액에 침지하여 0.5~1.5℃의 온도에서 1~2일 동안 숙성한 다음 건조한 후 분말화한 것으로 구성할 수 있다. As another example of the present invention, in step S1, the seaweed may be immersed in Schisandra chinensis extract, aged for 1 to 2 days at a temperature of 0.5 to 1.5 ° C, then dried and powdered.
상기 오미자 추출액은, 추출 탱크에 오미자 대비 정제수 15~25배(v/w)를 넣고 90~100℃에서 2~4시간 동안 추출한 후 찌꺼기를 여과, 제거하여 얻는 것으로 구성할 수 있다.The Schisandra chinensis extract can be obtained by adding 15 to 25 times (v/w) of purified water compared to Schisandra chinensis in an extraction tank, extracting it at 90 to 100°C for 2 to 4 hours, and then filtering and removing the residue.
상기와 같은 열수 추출에 사용하는 물의 비율이 원재료 혼합물 중량의 15배 미만인 경우에는 물의 양이 열수 추출에 필요한 최소한의 양에 미치지 못하기 때문에 열수 추출과정에서 원재료 혼합물에 포함된 원재료의 변형을 야기시킬 수 있으며, 추출되는 추출액의 양이 적어 비경제적일 수 있으며, 물의 비율이 양이 25배를 초과하는 경우에는 열수 추출하여 충분히 추출시키는 데 걸리는 시간이 지나치게 많이 소요되는 문제가 있다.If the ratio of water used in the above hot water extraction is less than 15 times the weight of the raw material mixture, the amount of water does not reach the minimum amount required for hot water extraction, which may cause deformation of the raw materials contained in the raw material mixture during the hot water extraction process. It may be uneconomical because the amount of extract liquid extracted is small, and if the water ratio exceeds 25 times the amount, there is a problem that it takes too much time to sufficiently extract it through hot water extraction.
오미자는 중국, 일본, 러시아 동북부 등지에 분포한 낙엽 덩굴나무로 우리나라 전역에 걸쳐 자라며 암수딴그루의 특징을 지닌다. 열매는 장과이고 둥글고 붉은색이며, 식용 및 약용으로 사용되는데, 식용의 경우 주로 차로 이용되고, 한방에서는 강장제로 흔히 쓰이며 기침을 줄이고 노화 방지 등의 목적으로 사용한다. 오미자 열매는 주로 말린 건 오미자로서 한약재의 원료로 사용되고, 생오미자 열매는 주로 설탕에 재워 오미자청을 만들어 일상 생활에서 음료수 등으로 이용된다.Schisandra is a deciduous vine distributed in China, Japan, and northeastern Russia. It grows throughout Korea and has the characteristic of being male and female. The fruit is a berry, round and red, and is used for edible and medicinal purposes. For edible purposes, it is mainly used as tea, and in oriental medicine, it is commonly used as a tonic and is used for purposes such as reducing coughing and preventing aging. Schisandra fruit is mainly dried and used as a raw material for herbal medicine, while fresh Schisandra fruit is mainly marinated in sugar to make Schisandra chinensis, which is used as a beverage in everyday life.
오미자에는 식물성 에스트로겐인 리그난(lignan)류의 화합물이 함유되어 있고 활성을 나타낸다. 오미자에 분포하는 리그난은 간 상해를 예방하고, 간의 재활을 촉진하며, 간암 발생을 억제시키는 등의 효과가 있는 것으로 쥐를 대상으로 한 실험에서 밝혀졌다. 또한, 열매의 리그난 화합물 중 탁월한 약리작용을 나타내는 시잔드린(schizandrin)은 척수의 반사 흥분성을 높이며 심장-핏줄계통과 호흡 촉진 작용이 있어 동맥경화를 억제하며, 탄수화물 대사를 돕고 효소활성을 높여 소화기능을 강화시킨다고 알려져 있다.Schisandra chinensis contains lignan-type compounds, which are plant estrogen, and is active. Lignans distributed in Schisandra chinensis were found in experiments on mice to be effective in preventing liver injury, promoting liver rehabilitation, and suppressing the development of liver cancer. In addition, schizandrin, which exhibits excellent pharmacological effects among the lignan compounds of the fruit, increases the reflex excitability of the spinal cord and has a stimulating effect on the heart-vascular system and respiration, suppressing arteriosclerosis, aiding carbohydrate metabolism and increasing enzyme activity, thereby improving digestive function. It is known to strengthen.
본 발명에서 또 다른 실시예로서, 상기 S1 단계에서 상기 해초는, 시래기 추출액에 침지하여 0.5~1.5℃의 온도에서 1~2일 동안 숙성한 다음 건조한 후 분말화한 것으로 구성할 수 있다. As another example in the present invention, in step S1, the seaweed may be immersed in a seaweed extract, aged at a temperature of 0.5 to 1.5°C for 1 to 2 days, then dried and powdered.
상기 시래기 추출액은, 추출 탱크에 시래기 대비 정제수 15~25배(v/w)를 넣고 90~100℃에서 2~4시간 동안 추출한 후 찌꺼기를 여과, 제거하여 얻는 것으로 구성할 수 있다.The sea radish extract can be obtained by adding 15 to 25 times (v/w) of purified water (v/w) compared to sea radish in an extraction tank, extracting at 90 to 100°C for 2 to 4 hours, and then filtering and removing the residue.
상기와 같은 열수 추출에 사용하는 물의 비율이 원재료 혼합물 중량의 15배 미만인 경우에는 물의 양이 열수 추출에 필요한 최소한의 양에 미치지 못하기 때문에 열수 추출과정에서 원재료 혼합물에 포함된 원재료의 변형을 야기시킬 수 있으며, 추출되는 추출액의 양이 적어 비경제적일 수 있으며, 물의 비율이 양이 25배를 초과하는 경우에는 열수 추출하여 충분히 추출시키는 데 걸리는 시간이 지나치게 많이 소요되는 문제가 있다.If the ratio of water used in the above hot water extraction is less than 15 times the weight of the raw material mixture, the amount of water does not reach the minimum amount required for hot water extraction, which may cause deformation of the raw materials contained in the raw material mixture during the hot water extraction process. It may be uneconomical because the amount of extract liquid extracted is small, and if the water ratio exceeds 25 times the amount, there is a problem that it takes too much time to sufficiently extract it through hot water extraction.
시래기는 무청이나 배춧잎을 잘라다가 가지런히 엮어 잘 말린 것으로, 감압억제효능이 있을 뿐만 아니라 식이섬유와 칼슘(Ca), 철(Fe), 비타민C, 카로틴 같은 영양소가 풍부하다. 또한, 라이신 함유량이 높은 우수한 단백질 식품이며, 무기질과 섬유소 성분을 포함하고 있는데, 무기질은 인체내에서 생리기능을 조절하고 체조직의 구성 및 생리 활성 물질의 구성 성분이다.Siraegi is made by cutting radish or cabbage leaves, neatly braiding them, and drying them well. Not only does it have a decompression effect, but it is also rich in nutrients such as dietary fiber, calcium (Ca), iron (Fe), vitamin C, and carotene. In addition, it is an excellent protein food with a high lysine content and contains minerals and fiber components. Minerals regulate physiological functions in the human body and are components of body tissue and physiologically active substances.
시래기에 다량 함유되어 있는 비타민 A는 항산화작용으로 암, 동맥경화, 노화를 촉진하는 활성산소 억제 효과가 있다고 알려지고 있는데, 식이섬유와 칼슘이 많아 포도당과 콜레스테롤의 흡수를 막아 당뇨, 동맥경화 등의 예방에 효과가 있고 철분이 많아 빈혈 예방에 효과적이고 식이섬유는 장의 운동을 활성화시켜 변비를 예방하며, 장내 세균의 생육을 돕고 소화 분해된 음식물의 영양 성분을 장의 내부 소장 점막을 통해 혈액 속으로 흡수될 수 있도록 하는 역할을 하는 것으로 알려져 있다. Vitamin A, which is contained in large quantities in radish radish, is known to have an antioxidant effect and has the effect of suppressing free radicals that promote cancer, arteriosclerosis, and aging. It is also rich in dietary fiber and calcium, preventing the absorption of glucose and cholesterol, preventing diabetes, arteriosclerosis, etc. It is effective in preventing anemia due to its high iron content. Dietary fiber prevents constipation by activating intestinal motility, helps the growth of intestinal bacteria, and absorbs nutrients from digested and decomposed food into the blood through the small intestine mucosa. It is known to play a role in making it happen.
또한, 시래기는 겨울철에 모자라기 쉬운 비타민과 미네랄 식이섬유가 골고루 들어가 있어 건강에 좋다. 시래기는 다이어트에도 효과적인데 무에 많이 들어있는 식이섬유는 위와 장에 머물며 포만감을 주어 당의 농도가 높아지는 것을 예방해준다. In addition, radish radish is good for your health as it is rich in vitamins, minerals, and dietary fiber, which are easily lacking in winter. Siraegi is also effective in dieting. The dietary fiber contained in a lot of radish stays in the stomach and intestines and gives a feeling of fullness, preventing sugar concentration from increasing.
보다 구체적으로, 이하, 본 발명의 실시예를 통하여 더욱 상세히 설명한다. 그러나 이들 실시예는 본 발명을 예시하기 위한 것이며, 본 발명이 이들 실시예에 의해 한정되는 것은 아니다. More specifically, the present invention will be described in more detail below through examples. However, these examples are for illustrating the present invention, and the present invention is not limited by these examples.
(1) 도토리묵가루를 준비하여, 도토리묵 가루 100 중량부에 대하여 물 500~600 중량부와 함께 50∼60℃로 열을 가하여 풀처럼 끈적끈적한 상태가 되도록 한다. (1) Prepare acorn jelly powder and heat it at 50-60℃ with 500-600 parts by weight of water for 100 parts by weight of acorn jelly powder to make it sticky like paste.
(2) (1)에서 얻은 끈적끈적한 상태의 도토리묵을 어린이들이 좋아하는 캐릭터 형상의 성형틀에 부어 넣고, 준비한 팥 앙금을 첨가하여 넣는다. 상기 팥 앙금은, 도토리묵가루 100 중량부에 대하여 10~20 중량부이다. (2) Pour the sticky acorn jelly obtained in (1) into a mold shaped like a character that children like, and add the prepared red bean paste. The amount of red bean sediment is 10 to 20 parts by weight based on 100 parts by weight of acorn jelly powder.
(3) (2)에서 성형틀에 부어 넣고, 팥앙금을 첨가한 도토리묵을 상온에서 냉각하여 본 발명에 따른 묵을 완성한다. (3) The acorn jelly poured into the mold in (2) and the red bean paste added is cooled at room temperature to complete the jelly according to the present invention.
[실시예 1]의 (2)에서, 팥 앙금 100 중량부에 해초로서 다시마 분말 10~20 중량부를 혼합한 팥 앙금을 사용한 것을 제외하고는 [실시예 1]과 동일한 방법으로 실시하였다. In (2) of [Example 1], the same method as [Example 1] was performed, except that 100 parts by weight of red bean sediment was mixed with 10 to 20 parts by weight of kelp powder as seaweed.
[실시예 1] (2)에서, 팥 앙금 100 중량부에 해초로서 다시마를 오미자 추출액에 침지하여 0.5~1.5℃의 온도에서 1~2일 동안 숙성한 다음 건조한 후 분말화한 다시마 분말 10~20 중량부를 혼합한 팥 앙금을 사용한 것을 제외하고는 [실시예 1]과 동일한 방법으로 실시하였다. 여기서, 오미자 추출액은 추출 탱크에 오미자 대비 정제수 15~25배(v/w)를 넣고 90~100℃에서 2~4시간 동안 추출한 후 찌꺼기를 여과, 제거하여 얻었다. [Example 1] In (2), 100 parts by weight of red bean sediment and kelp as seaweed were immersed in Schisandra chinensis extract, aged for 1 to 2 days at a temperature of 0.5 to 1.5°C, dried, and powdered kelp powder 10 to 20 It was carried out in the same manner as [Example 1], except that mixed red bean sediment was used. Here, Schisandra chinensis extract was obtained by adding 15 to 25 times (v/w) of purified water compared to Schisandra chinensis to the extraction tank, extracting at 90 to 100°C for 2 to 4 hours, and then filtering and removing the residue.
[실시예 1]의 (2)에서, 팥 앙금 100 중량부에 해초로서 다시마를 시래기 추출액에 침지하여 0.5~1.5℃의 온도에서 1~2일 동안 숙성한 다음 건조한 후 분말화한 다시마 분말 10~20 중량부를 혼합한 팥 앙금을 사용한 것을 제외하고는 [실시예 1]과 동일한 방법으로 실시하였다. 여기서, 시래기 추출액은 추출 탱크에 시래기 대비 정제수 15~25배(v/w)를 넣고 90~100℃에서 2~4시간 동안 추출한 후 찌꺼기를 여과, 제거하여 얻었다. In (2) of [Example 1], 100 parts by weight of red bean sediment and kelp as seaweed were immersed in seaweed extract, aged for 1 to 2 days at a temperature of 0.5 to 1.5°C, dried, and powdered kelp powder 10~ The same method as [Example 1] was performed, except that 20 parts by weight of mixed red bean sediment was used. Here, the sea radish extract was obtained by adding 15 to 25 times (v/w) of purified water (v/w) compared to sea radish in an extraction tank, extracting at 90 to 100°C for 2 to 4 hours, and then filtering and removing the residue.
[비교예 1][Comparative Example 1]
시중에서 판매되는 도토리묵을 구입하여 [비교예 1]로 사용하였다.Acorn jelly sold commercially was purchased and used as [Comparative Example 1].
[시험예 : 관능 평가][Test example: sensory evaluation]
[실시예 1] 내지 [실시예 3] 및 [비교예 1]의 도토리묵에 대하여 관능평가를 실시하였다. 상기 관능평가는 초등학교 4~6학년 남학생 및 여학생 각 50명씩 총 100명을 소비자 패널로 선정하여 맛(풍미), 씹힘성(식감) 및 전체 기호도에 대하여 9점 채점법(9: 매우 좋음, 7: 좋음, 5: 보통, 3: 나쁨, 1: 매우 나쁨)을 이용하여 평가하였으며, 그 결과를 [표 1]로 나타내었다. Sensory evaluation was conducted on the acorn jelly of [Example 1] to [Example 3] and [Comparative Example 1]. For the above sensory evaluation, a total of 100 people (50 each for boys and 50 girls in 4th to 6th grade of elementary school) were selected as a consumer panel, and a 9-point scoring method (9: very good, 7: good) was used for taste (flavor), chewiness (texture), and overall preference. , 5: average, 3: bad, 1: very bad), and the results are shown in [Table 1].
여기서, 관능평가에 사용한 모든 시료는 20g을 입 안에 넣고 20초간 씹어 구강 표피를 골고루 자극한 후 뱉어내고, 한 시료의 평가를 마칠 때마다 물로 입안을 세척하고 10분이 경과된 후 다음 시료를 평가하였다.Here, 20 g of all samples used for sensory evaluation were put in the mouth, chewed for 20 seconds, stimulated the oral epidermis evenly, and then spit out. After completing the evaluation of one sample, the mouth was washed with water, and after 10 minutes, the next sample was evaluated. .
상기 [표 1]에서 확인되는 바와 같이 초등학교 4~6학년 학생들이 본 발명에 따른 묵으로서 [실시예 1] 내지 [실시예 4]의 경우 [비교예 1]의 시중 판매 도토리묵에 비하여 공통적으로 맛(풍미), 향, 씹힘성(식감) 및 전체 기호도의 모든 항목에 있어서 월등히 높게 평가하였음을 확인하였다. 특히, 해초로서 다시마 분말을 더 첨가한 팥 앙금을 사용한 [실시예 2]와, 해초로서 다시마를 각각 오미자 추출액 및 시래기 추출액에 침지하여 저온 숙성한 다음 건조한 후 분말화한 다시마 분말을 사용한 [실시예 3] 및 [실시예 4]의 경우 [실시예 1]에 비해서도 맛(풍미)의 면에서 거의 유사하게 높게 평가하여 거부감 없이 해초나 오미자, 시래기의 유효 성분을 섭취할 수 있을 뿐만 아니라, 씹힘성(식감)의 면에서는 더욱 더 만족하는 것으로 나타났음을 확인할 수 있다. As can be seen in [Table 1], students in 4th to 6th grade of elementary school commonly tasted the jelly according to the present invention in [Example 1] to [Example 4] compared to the commercially available acorn jelly in [Comparative Example 1]. It was confirmed that all items of (flavor), aroma, chewiness (texture), and overall preference were evaluated significantly higher. In particular, [Example 2] using red bean sediment to which kelp powder was further added as seaweed, and [Example 2] using kelp powder as seaweed, which was soaked in Schisandra chinensis extract and Sirae root extract, respectively, aged at low temperature, dried, and then powdered. 3] and [Example 4] were rated almost similarly high in terms of taste (flavor) compared to [Example 1], so that not only could the active ingredients of seaweed, Schisandra chinensis, and seaweed be consumed without discomfort, but also chewability ( It can be seen that they were more satisfied in terms of texture.
따라서, 본 발명에 따른 묵은, 다양한 형상으로 성형하고 팥 앙금 등을 첨가하여 묵을 제조함으로써 천편일률적인 레시피를 벗어나 다양한 느낌과 풍미를 구현할 수 있을 뿐만 아니라 묵을 싫어하는 어린이 등의 입맛에도 맞는 새로운 레시피의 묵을 제공할 수 있을 것으로 기대할 수 있다. Therefore, by manufacturing the jelly according to the present invention by molding it into various shapes and adding red bean paste, etc., it is possible to not only implement a variety of feelings and flavors beyond the uniform recipe, but also provide a new recipe of jelly that suits the tastes of children, etc. who dislike jelly. You can expect to be able to do it.
이상에서 설명된 본 발명은 예시적인 것에 불과하며, 본 발명이 속한 기술분야의 통상의 지식을 가진 자라면 이로부터 다양한 변형 및 균등한 타 실시예가 가능하다는 점을 잘 알 수 있을 것이다. 그러므로 본 발명은 상기의 상세한 설명에서 언급되는 형태로만 한정되는 것은 아님을 잘 이해할 수 있을 것이다. 따라서 본 발명의 진정한 기술적 보호 범위는 첨부된 특허청구범위의 기술적 사상에 의해 정해져야 할 것이다. 또한, 본 발명은 첨부된 청구범위에 의해 정의되는 본 발명의 정신 그 범위 내에 있는 모든 변형물과 균등물 및 대체물을 포함하는 것으로 이해되어야 한다.The present invention described above is merely illustrative, and those skilled in the art will appreciate that various modifications and other equivalent embodiments are possible therefrom. Therefore, it will be understood that the present invention is not limited to the forms mentioned in the detailed description above. Therefore, the true scope of technical protection of the present invention should be determined by the technical spirit of the attached patent claims. In addition, the present invention should be understood to include all modifications, equivalents and substitutes within the spirit and scope of the present invention as defined by the appended claims.
Claims (6)
전분(澱粉)을 물과 함께 가열하여 호화(糊化)시키는 단계(S1);
상기 S1 단계에서 호화된 전분을 다양한 형상의 성형틀에 부어 넣고, 앙금을 첨가하는 단계(S2); 및
상기 S2 단계에서 앙금을 첨가한 호화된 전분을 냉각하는 단계(S3);를 포함하는 것을 특징으로 하는 묵의 제조방법.
In the manufacturing method of jelly,
A step (S1) of gelatinizing starch by heating it with water;
A step (S2) of pouring the starch gelatinized in step S1 into molds of various shapes and adding sediment; and
A method for producing jelly, comprising a step (S3) of cooling the gelatinized starch to which sediment was added in step S2.
상기 전분은, 도토리, 메밀 및 녹두로 이루어지는 군에서 선택되는 어느 하나로부터 얻은 전분이고,
상기 다양한 형상의 성형틀은, 다양한 캐릭터 형상이며,
상기 앙금은, 팥 앙금, 완두 앙금, 밤 앙금, 호박 앙금 및 고구마 앙금으로 이루어지는 군에서 선택되는 어느 하나의 앙금인 것을 특징으로 하는 묵의 제조방법.
According to paragraph 1,
The starch is a starch obtained from any one selected from the group consisting of acorns, buckwheat and mung beans,
The molds of various shapes are of various character shapes,
A method of producing jelly, characterized in that the sediment is any one sediment selected from the group consisting of red bean sediment, pea sediment, chestnut sediment, pumpkin sediment, and sweet potato sediment.
상기 앙금은, 팥 앙금, 완두 앙금, 밤 앙금, 호박 앙금 및 고구마 앙금으로 이루어지는 군에서 선택되는 어느 하나의 앙금에 해초를 더 포함하되,
상기 해초는, 다시마, 미역, 톳 및 가시파래로 이루어지는 군에서 선택되는 적어도 어느 하나인 것을 특징으로 하는 묵의 제조방법.
According to paragraph 2,
The sediment further includes any one sediment selected from the group consisting of red bean sediment, pea sediment, chestnut sediment, pumpkin sediment, and sweet potato sediment, and seaweed,
A method for producing jelly, characterized in that the seaweed is at least one selected from the group consisting of kelp, seaweed, hijiki and spiny seaweed.
상기 전분 100 중량부에 대하여 상기 앙금 10~20 중량부이고,
상기 앙금 100 중량부에 대하여 상기 해초 10~20 중량부인 것을 특징으로 하는 묵의 제조방법.
According to paragraph 3,
10 to 20 parts by weight of the sediment based on 100 parts by weight of the starch,
A method for producing jelly, characterized in that 10 to 20 parts by weight of the seaweed is used based on 100 parts by weight of the sediment.
상기 해초는, 다시마, 미역, 톳 및 가시파래로 이루어지는 군에서 선택되는 어느 하나를 오미자 추출액 또는 시래기 추출액에 침지하여 0.5~1.5℃의 온도에서 1~2일 동안 숙성한 다음 건조한 후 분말화한 분말인 것을 특징으로 하는 묵의 제조방법.
According to paragraph 3,
The seaweed is a powder obtained by immersing any one selected from the group consisting of kelp, seaweed, hijiki, and spiny seaweed in Schisandra chinensis extract or seaweed extract, maturing it at a temperature of 0.5 to 1.5°C for 1 to 2 days, then drying it, and then powdering it. A method of manufacturing jelly, characterized in that:
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Citations (4)
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KR20150039037A (en) | 2013-10-01 | 2015-04-09 | 황토현다원영농조합법인 | Yellow tea jelly and manufacturing method thereof |
KR101638729B1 (en) | 2015-02-10 | 2016-07-11 | 전주대학교 산학협력단 | Preparing Method for Jelly of Ledebouriella seseloides And Jelly of Ledebouriella seseloides Prepared Thereby |
KR101856698B1 (en) | 2017-07-20 | 2018-06-25 | 군산대학교 산학협력단 | METHOD FOR PREPARING JELLY OF SKIN FROM Cynoglosus semilaevis |
KR102321804B1 (en) | 2019-11-11 | 2021-11-04 | 이춘봉 | Preparing method of muk with peanut and chestnut |
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Publication number | Priority date | Publication date | Assignee | Title |
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KR20150039037A (en) | 2013-10-01 | 2015-04-09 | 황토현다원영농조합법인 | Yellow tea jelly and manufacturing method thereof |
KR101638729B1 (en) | 2015-02-10 | 2016-07-11 | 전주대학교 산학협력단 | Preparing Method for Jelly of Ledebouriella seseloides And Jelly of Ledebouriella seseloides Prepared Thereby |
KR101856698B1 (en) | 2017-07-20 | 2018-06-25 | 군산대학교 산학협력단 | METHOD FOR PREPARING JELLY OF SKIN FROM Cynoglosus semilaevis |
KR102321804B1 (en) | 2019-11-11 | 2021-11-04 | 이춘봉 | Preparing method of muk with peanut and chestnut |
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