ANDONG NATIONAL UNIVERSITY INDUSTRY-ACADEMIC COOPERATION FOUNDATION
发明人:
SOHN, HO YONGKR,손호용,CHO, SOO HWANKR,조수환
申请号：
KR1020150056346
公开号：
KR1020160125652A
申请日:
2015.04.22
申请国别(地区):
KR
年份:
2016
代理人:
摘要：
The present invention relates to a method of manufacturing sweet adzuki water jelly having excellent sensory properties and functionality by using steamed adzuki (Phaseolus angularis) solution and freeze-dried adzuki powder and sweet adzuki water jelly manufactured thereby, and more specifically, to a method of manufacturing sweet adzuki water jelly comprising the following steps: washing adzuki with water five times or more to remove acrid taste and acerbity of adzuki steaming the adzuki at high temperature to acquire steamed adzuki and high quality steamed adzuki liquid (hot water extract) having excellent anti-oxidative and anti-thrombotic activity freeze-drying the steamed adzuki to manufacture adzuki powder and using the adzuki powder and the steamed adzuki liquid as main materials to manufacture sweet adzuki water jelly having excellent sensory properties, health properties and functionality. In the sweet adzuki jelly manufactured by the method according to the present invention, an existing steamed adzuki solution, which has no specific application field, is efficiently used to provide anti-oxidative and anti-thrombotic activity of the steamed adzuki solution, an extract of raspberry is added to enable manufacturing of the sweet adzuki water jelly having reinforced sensory properties, and mass manufacturing of the sweet adzuki water jelly can be easily achieved by adding a steamed adzuki solution. In particular, a high quality steamed adzuki solution having reinforced anti-oxidative and anti-thrombotic activity and having acrid taste and acerbity removed therefrom by washing adzuki with water five times or more and by performing extraction in hot water can be usefully used in adzuki beverages and various food industries while being used in the sweet adzuki water jelly. Moreover, since a steamed adzuki solution is used after removing acrid taste and acerbity therefrom, healthful sweet adzuki water jelly may be manufactured without using artificial flavoring ag
