KR20040019799A - How to make acorn powder, vegetables and nuts jelly - Google Patents

How to make acorn powder, vegetables and nuts jelly Download PDF

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Publication number
KR20040019799A
KR20040019799A KR1020020052630A KR20020052630A KR20040019799A KR 20040019799 A KR20040019799 A KR 20040019799A KR 1020020052630 A KR1020020052630 A KR 1020020052630A KR 20020052630 A KR20020052630 A KR 20020052630A KR 20040019799 A KR20040019799 A KR 20040019799A
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acorn
jelly
powder
pot
nuts
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KR1020020052630A
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Korean (ko)
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최양섭
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최양섭
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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
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • 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
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
    • 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
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Mycology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

PURPOSE: Provided is a method for manufacturing acorn jelly containing vegetables, such as pumpkin and Lentinus edodes (Berk), and nuts, such as chest nut. Therefore, the manufactured acorn jelly has a new taste. CONSTITUTION: A method for manufacturing acorn jelly containing vegetables and nuts comprises the steps of: mixing 100g of acorn powder with 700-800g of water; boiling the mixture at 70 deg.C for 15 minutes with adding 2.6g of dissolved salt in a pot with stirring for 2 minutes; and adding 2g of dried Lentinus edodes (Berk) which is cut into 5x5mm to the mixture and forming it in a container by cooling for 8 hours.

Description

도토리 가루, 야채 및 견과류 묵 제조 방법{omitted}Acorn powder, vegetable and nut jelly manufacturing method

본 발명은 우리의 토속식품인 도토리를 주원료로 2% 표고버섯, 단호박, 밤을 두가지 종류로 혼합하여 다양한 맛과 기호에 맞게 건강식품으로 상품화하는 특징이 있다. 이는 다음과 같이 제조 된다. 도토리를 깨끗이 세척하여 불리고 마쇄한 가루를 솥에 끓이는 공정으로 묵의 제조 방법은 제1차 도토리가루 100g, 물 700∼800g을 고루 섞어서 제2차 약70℃에서 15분정도 끓인다음 제3차 소금을 약 2.6g 녹여서 솥에 넣고 주걱으로 잘 저어주며 20분 정도 되면 솥의 중앙 부분에 기포가 생기며 이때 잘 말려서 가로,세로 5mm로 절단된 표고 버섯 2g을 섞고 제4차 1∼2분정도 있다가 불을끄고 일정한 용기에 부어서 묵을 성형한다. 도토리가루의 양에 따라 끓이는 시간이 많아 지며 도토리가루가 5kg이상일 때는 약 1시간정도 끓이며 물의양, 소금의 양. 표고버섯의 양은 앞에서 기술한 비율로 증가 시키면 된다.The present invention is characterized by commercializing acorns, our native food, 2% shiitake mushrooms, sweet pumpkin, chestnuts into two kinds as main ingredients, and commercializing them as health foods according to various tastes and preferences. It is manufactured as follows. The method of making jelly by mixing the acorns and washing the ground powder in a pot is performed by mixing 100g of first acorn powder and 700-800g of water and boiling it for about 15 minutes at 70 ° C. Melt about 2.6g and put it in a pot and stir well with a spatula. After about 20 minutes, bubbles are formed in the center of the pot. At this time, mix 2g of shiitake mushrooms cut to 5mm horizontally and vertically, and then take the 1st to 2nd minute. Turn off the fire and pour into a regular container to mold the jelly. Boiling time increases according to the amount of acorn powder. When the acorn powder is more than 5kg, it is boiled for about 1 hour. The amount of water and salt. The amount of shiitake mushrooms can be increased by the ratio described above.

예)도토리 가루 5kg, 물 35∼40kg, 소금 130g, 말린 표고버섯 100gExample) Acorn powder 5kg, water 35-40kg, salt 130g, dried shiitake mushroom 100g

본 발명은 도토리 가루 묵을 제조하는 방법에 관한 것이다. 국민 소득 향상에 따라 식품 분야에서도 영양공급이라는 식품의 일반적 기능 외에 건강증진 효과를 갖는 기능성 식품에 대한 관심이 높아 우리의 토속 식품인 도토리 묵의 야채류및 견과류를 첨가 건강유지 및 증진에 기여함을 목적으로 하고 3가지 종류의 묵을 상품화 해서 특히 서구식 인스턴트 식품에 길들여지는 어린이에게, 어린이 들이 좋아하는 젤리 타입의 묵을 새로운 영양식으로 제공개발하고자 한다. 이를 위하여 제1차 도토리를 깨끗이 세척하여 불리고 마쇄한 도토리 가루를 100g, 물 700~800g을 혼합하여 고루 섞은다음 제2차 약 70℃에서 15분 정도 서서히 끊인다음 제3차 소금을 약 2.6g 녹여서 솥에 넣고 주걱으로 잘 저어주며 20분 정도되면 솥의 중앙 부분에 기포가 생기며 이때 잘 말려서 가로,세로 5mm로 절단된 표고버섯 2g을 섞고 제4차 1∼2분 정도 있다가 불을 끄고 일정한 용기에 부어서 묵을 성형한다. 도토리가루 양에 따라서 끊이는 시간도 달라지며 도토리가루 5kg이상일 때 1시간정도 끓이며 물의양, 소금의 양, 표고버섯의 양은 앞서 기술한 비율로 증가 시키면 된다.The present invention relates to a method for producing acorn powder jelly. In addition to the general function of food in the food field, as the income of the nation increases, the interest in functional foods with health-promoting effects is high. Therefore, it contributes to the maintenance and promotion of health by adding vegetables and nuts of our native food, acorn jelly. By commercializing three kinds of jelly, we will develop and provide children's favorite jelly type jelly as a new nutritional food, especially for children who are domesticated with western foods. To do this, wash the first acorns thoroughly and mix them with 100g and crushed acorn powder 700-800g, mix them evenly, and then slowly disintegrate the third salt at about 70 ℃ for about 15 minutes, then dissolve about 2.6g of the third salt. Put it in a pot and stir well with a spatula. After about 20 minutes, air bubbles are formed in the center of the pot. At this time, mix 2 g of shiitake mushrooms cut to 5mm in width and length, and then turn off the fire. Pour over and mold the jelly. Depending on the amount of acorn powder, the time to cut also varies, when the acorn powder is more than 5kg boil for about 1 hour, and the amount of water, salt, shiitake mushrooms can be increased by the above ratio.

상기에 있어서 상기 도토리가루 외에 2% 표고버섯을 특징으로 한다.In addition to the acorn powder is characterized in that 2% shiitake mushrooms.

상기에 있어서 상기 도토리가루 외에 2% 단호박을 특징으로 한다.In the above it is characterized by 2% sweet pumpkin in addition to the acorn powder.

상기에 있어서 상기 도토리가루 외에 2% 밤을 특징으로 한다.In addition to the acorn powder is characterized in that 2% balm.

..

이하 본 발명에 예를 설명한다. 도토리를 청결하게 세척하고 불리고 마쇄하여 솥에 끓이는 제조방법에 있어서 두가지 종류의 건강에 좋은 야채 및 견과류를 혼합하여 만든 것이 기술의 특징이며 도토리가루를 주원료로 하되 표고버섯, 단호박, 밤을 혼합하여Hereinafter, examples will be described in the present invention. In the manufacturing method of washing acorns cleanly, blowing and grinding them in a pot, it is made by mixing two kinds of healthy vegetables and nuts.The main ingredient is acorn powder, which is made by mixing shiitake mushrooms, squash and chestnuts.

제1공정 도토리+표고버섯으로 표고버섯의 향과 고급식품의 이미지로 탈바꿈하고Step 1 Acorn + Shiitake mushrooms to change the flavor of shiitake mushrooms and the image of high quality food

제2공정 도토리+단호박으로 여성들이 선호하는 건강식으로As a healthy diet for women with the second process acorn + pumpkin

제3공정 도토리+밤으로 아이들에게 도토리,밤 젤리를 먹는 즐거움을 줄수있다고 확신한다.3rd process Acorn + chestnuts are sure to give children the pleasure of eating acorns and chestnut jelly.

제1차에서 제4차까지 제조과정은 같고 끓이는 시간도 같다. 도토리 가루 양에 따른 물의 양과 소금의 양, 혼합하는 첨가물의 양도 앞서 기술한 비율로 하면 된다.From the first to the fourth manufacturing process is the same and the boiling time is the same. The amount of water, the amount of salt, and the amount of additives to be mixed may also be the ratio described above according to the amount of acorn powder.

예)도토리,단호박 묵의 경우 도토리 가루10kg, 물 70~80kg, 소금 260g, 단호박 200gFor example, acorn and pumpkin pumpkin, acorn powder 10kg, water 70-80kg, salt 260g, sweet pumpkin 200g

이상과 같이 본발명에 의하여 도토리와 야채 및 견과류를 혼합하여 다양한 식품이 보급되므로 기존 도토리묵의 식상한 소비자들에게 신선한 감동을 줄수 있으리라 확신하고 특히 아이들이 좋아하는 식품으로 탈바꿈할수 있으리라 믿는다.As described above, acorns, vegetables, and nuts are mixed and various foods are spread according to the present invention, so it is sure that the fresh acorns can be impressed with the acorn consumers.

Claims (4)

도토리를 청결하게 세척하여 불리고 마쇄한 가루를 표고버섯(2%), 단호박(2%), 밤(2%)과 각각 혼합하여 고루 섞은다음 물과 소금을 넣고 솥으로 끓이며 계속 주걱으로 저어 주어야 한다.Acorns should be washed cleanly and the ground powder should be mixed with shiitake mushrooms (2%), squash (2%) and chestnuts (2%), evenly mixed with water, salt, boiled in a pot and stirred with a spatula. . 제1공정 도토리가루 100g, 물 700∼800g을 고루 섞어서First process, mix 100g acorn powder and 700-800g water 제2공정 약 70℃에서 15분정도 끓인다음In the second process, boil at about 70 ℃ for 15 minutes 제3공정 소금을 약 2.6g 녹여서 솥에 넣고 주걱으로 잘 저어주며 2분 정도되면 솥의 중앙부분에 기포가 생기며 이때 잘말려서 가로,세로 5mm로 절단된 표고버섯 2g을 섞고 제4공정 1~2분정도 있다가 불을 끄고 일정한 용기에 부어서 묵을 성형하며 8시간이상 식혀야 한다.Dissolve about 2.6g of the 3rd process salt and put it in a pot and stir well with a spatula. After 2 minutes, bubbles are formed in the center of the pot. At this time, mix 2g of shiitake mushrooms cut to 5mm horizontally and vertically, and then 4th process 1 ~ 2. After about a minute, turn off the fire, pour it into a container, and mold the jelly and let it cool for at least 8 hours. 참고)도토리가루의 양에 따라 끓이는 시간이 다르며 5kg이상일 때는 약 1시간정도 끓여야 한다. 이렇게 해서 완성시킴을 특징으로 하는 도토리+야채 및 견과류 묵의 제조 방법Note) The boiling time varies depending on the amount of acorn powder, and if it is more than 5kg, it should be boiled for about 1 hour. Acorn + vegetable and nut jelly manufacturing method characterized by the completion in this way 제1항에 있어 상기 표고버섯을 특징으로하는 표고버섯 도토리묵 제조 방법A method for producing shiitake acorn jelly according to claim 1, characterized in that the shiitake mushroom 제1항에 있어 상기 단호박을 특징으로하는 단호박 도토리묵 제조 방법The method of manufacturing sweet pumpkin acorn jelly according to claim 1, characterized by the sweet pumpkin. 제1항에 있어 상기 밤을 특징으로 하는 밤 도토리묵 제조 방법The method for producing chestnut acorn jelly according to claim 1, characterized in that the chestnut
KR1020020052630A 2002-09-02 2002-09-02 How to make acorn powder, vegetables and nuts jelly KR20040019799A (en)

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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100718343B1 (en) * 2005-12-07 2007-05-14 씨제이푸드빌 주식회사 Jelly produced by using acorn and a method for production thereof
KR101043515B1 (en) * 2009-05-28 2011-06-23 농업협동조합중앙회 Process for the preparation of acorn jelly containing shiitake mushroom and acorn jelly prepared therefrom
KR101051528B1 (en) * 2009-08-06 2011-07-22 이영숙 Mushroom slice jelly and its manufacturing method
KR20160007839A (en) 2014-07-03 2016-01-21 최면 Jelly storable for along period in normal temperature and manufacturing method thereof
KR20210056675A (en) * 2019-11-11 2021-05-20 이춘봉 Preparing method of muk with peanut and chestnut

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR920011390A (en) * 1990-12-07 1992-07-24 김종채 How to make chestnut jelly
KR950016588A (en) * 1993-12-03 1995-07-20 김세권 Method of manufacturing jelly using chestnuts
KR960003609A (en) * 1994-07-21 1996-02-23 김치규 Method for manufacturing jelly from chestnuts
KR20020011838A (en) * 2000-08-04 2002-02-09 고병순 Acorn fruit graims telly making method
KR20030008621A (en) * 2001-07-19 2003-01-29 이충섭 Method for manufacturing thin strips of jelly for snack

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR920011390A (en) * 1990-12-07 1992-07-24 김종채 How to make chestnut jelly
KR950016588A (en) * 1993-12-03 1995-07-20 김세권 Method of manufacturing jelly using chestnuts
KR960003609A (en) * 1994-07-21 1996-02-23 김치규 Method for manufacturing jelly from chestnuts
KR20020011838A (en) * 2000-08-04 2002-02-09 고병순 Acorn fruit graims telly making method
KR20030008621A (en) * 2001-07-19 2003-01-29 이충섭 Method for manufacturing thin strips of jelly for snack

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100718343B1 (en) * 2005-12-07 2007-05-14 씨제이푸드빌 주식회사 Jelly produced by using acorn and a method for production thereof
KR101043515B1 (en) * 2009-05-28 2011-06-23 농업협동조합중앙회 Process for the preparation of acorn jelly containing shiitake mushroom and acorn jelly prepared therefrom
KR101051528B1 (en) * 2009-08-06 2011-07-22 이영숙 Mushroom slice jelly and its manufacturing method
KR20160007839A (en) 2014-07-03 2016-01-21 최면 Jelly storable for along period in normal temperature and manufacturing method thereof
KR20210056675A (en) * 2019-11-11 2021-05-20 이춘봉 Preparing method of muk with peanut and chestnut

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