KIM, WOO JUNG,김우정,CHO, TAE OC,조태옥,KIM, YEON JUNG,김연정
申请号：
KR1020110093490
公开号：
KR1020130030012A
申请日:
2011.09.16
申请国别(地区):
KR
年份:
2013
代理人:
摘要：
PURPOSE: A health bean jelly manufacturing method is provided to prevent the use of a gel agent and the generation the off-taste and the off-flavor while securing nutrients of beans, and to contain whole soybean flour with the texture better than green-lentil jelly. CONSTITUTION: A health jelly manufacturing method comprises the following steps: a starch dispersion obtaining step of adding 8-12 times the amount of water at 5-20 deg. C to mung beans starch or black bean starch, and soaking or mixing the starch for 8-24 hours to obtain starch dispersion； a step which adds 3-6 times the amount of water at 5-20 deg. C into whole soybean powder, and soaking or mixing to obtain whole soybean dispersion； a mixing step which mixes the starch dispersion and the whole soybean dispersion in a weight ratio 90-55:10-45 based on solids； a mixing step which mixes the starch dispersion and the whole soybean dispersion with 1-10 parts by weight of functional ingredient for 100 parts by weight of sum of the mung beans starch or black bean starch, with the whole soybean powder or the mixed dispersion after heating； a heating step which heats the mixed dispersion； and a cooling step for cooling the heated mixture.본 발명은 녹두 또는 동부 전분을 포함하는 건강 콩묵 및 그 제조방법에 관한 것으로, 본 발명의 건강 콩묵은 별도의 해조 다당류나 미생물 유래 검류 등에서 유래하는 겔화제를 사용하지 않으면서, 콩이 가진 영양을 그대로 섭취하면서 이미와 이취가 발생하지 않고, 청포묵보다 더 나은 텍스쳐를 제공하는 새로운 식품이고, 또한 인삼, 유자, 블루베리, 오미자, 복분자, 매실, 잔대, 마, 산수유, 백출, 표고버섯, 승검초, 녹차, 모시, 모자반, 톳 및 취나물과 같은 기능성 성분이 묵에 첨가되어 단조로운 묵을 뛰어넘어 기능성 및 기호성이 증진된 건강식품이다.
