KWON, LEE SEONG,권이성,KIM, YOUNG PILL,김영필,CHOI, MIN HYU,최민휴,JEON, SUN AE,전순애,OH, CHAN HO,오찬호,OH, HONG GEUN,오홍근,JEONG, SEUNG IL,정승일,LEE, HAK YONG,이학용,MOON, DAE IN,문대인,PARK, JEONG WOO,박정우,LEE, SUN JA,이선자
申请号：
KR1020120102094
公开号：
KR1012594210000B1
申请日:
2012.09.14
申请国别(地区):
KR
年份:
2013
代理人:
摘要：
PURPOSE: A manufacturing method of balloon flower sweet jelly is provided to have various functionalities to improve flavor, recognition ability, etc.CONSTITUTION: A balloon flower sweet jelly comprises (a) a step of adding water to balloon flower, first extracting at 93-97 deg.C for 3-5 hours, and second extracting at 98-102 deg. C for 6-10 hours (b) a step of adding 8-12 weight% of dextrin to the balloon flower extract, drying by using a spray dryer which is set with an entrance temperature of 190-200 deg. C, an exit temperature of 105-115 deg. C, an air pressure of 4-4.6 kgf/cm^2, and a pump speed of 1-1.4 L/hr and (c) a step of boiling down a mixture of the balloon flower extract, red bean paste, sugar, oligosaccharide, and agar with a ratio of 2-4% to the sweet jelly weight, and cooling the same.COPYRIGHT KIPO 2013본 발명은 통상적인 양갱의 제조방법에 있어서, 분무건조된 도라지 추출물을 첨가하여 제조하는 것을 특징으로 하는 인지능이 증진된 도라지 양갱의 제조방법 및 상기 방법으로 제조된 인지능이 증진된 도라지 양갱에 관한 것이다.
