충남대학교산학협력단;THE INDUSTRY & ACADEMIC COOPERATION IN CHUNGNAM NATIONAL UNIVERSITY (IAC)
发明人:
KIM, MEE REE,김미리,OH, HYE LIM,오혜림,KIM, NA YEON,김나연,YANG, KEE HEUN,양기현
申请号：
KR1020120028544
公开号：
KR1020130106903A
申请日:
2012.03.21
申请国别(地区):
KR
年份:
2013
代理人:
摘要：
PURPOSE: A production method of functional jelly is provided to prevent the generation of foreign liquid and the degradation of the jelly by improving storage properties. CONSTITUTION: Powder of acorn, buckwheat, or mung bean is stirred with spirulina and water to obtain suspension. The suspension is heated to gelatinate starch inside the acorn, buckwheat, or mung bean powder. The gelatinated material is cooled and molded. Soybean protein is additionally added to the mixture of acorn, buckwheat, or mung bean powder, spirulina, and water. The content of the spirulina is 0.5-1.5 wt% of for the total amount of solid materials.본 발명은 기능성 묵 및 그 제조방법에 관한 것으로, 보다 상세하게는 완전 식품으로 평가되는 스피루리나 함유하여 영양성이 우수하며, 노화 및 이액 형성을 억제하여 저장성이 강화된 관능성이 우수한 기능성 묵과 그 제조방법에 관한 것이다.
