REPUBLIC OF KOREA(MANAGEMENT ; RURAL DEVELOPMENT ADMINISTRATION)
发明人:
PARK, BO RAMKR,박보람,KIM, NA JEONGKR,김나정,CHOI, SU JEONGKR,최수정,HAN, HYE MINKR,한혜민,YOO, SEON MIKR,유선미,HAN, GUI JEONGKR,한귀정,KIM, JIN SUKKR,김진숙,KIM, HA YUNKR,김하윤
申请号：
KR1020160135541
公开号：
KR1020180043425A
申请日:
2016.10.19
申请国别(地区):
KR
年份:
2018
代理人:
摘要：
The present invention relates to instant black-eyed pea starch powder and a manufacturing method of starch gel food of the same applied with an intermediate material. By an experimental result for setting manufacturing conditions of black-eyed pea starch gel and instant mung bean starch gel manufactured by the manufacturing method of the present invention, the manufacture of instant mung bean and black-eyed pea starch gel food is appropriate to use instant mung bean and black-eyed pea starch powder obtained by grinding after mixing black-eyed pea and mung bean wet starch with twice water by weight and drum-drying and gelatinizing under conditions having the temperature of 140-160°C, pressure of 7-8 psi, and rotational speed of 2 rpm black-eyed peas are confirmed to be a main material appropriate to the instant starch gel food manufacture using beans and a method is set to harden the mixture in a refrigerator for an hour after mixing 0.1% of salt by the weight of instant black-eyed pea starch powder with 90% of water and 10% of the instant black-eyed pea starch powder by the total weight of instant black-eyed pea starch gel food under the mixing conditions for setting use conditions of the manufactured instant black-eyed pea starch powder and shaking the mixture strongly. In this case, the temperature conditions of water to use and the grinding conditions of instant black-eyed pea starch powder are selected to have 20°C and 50 mesh and the manufacturing method of instant starch gel food added with an intermediate material and instant starch gel food is set for the best by representing the most excellent preference of the instant starch gel food when adding 5% (v/w) compared to main material content as juice and 1% (w/w) compared to the main material content as powder when manufacturing by adding aronia juice and mulberry leaf powder as an intermediate material to improve the preference of products afterward. The present invention is able to easily make muk (jel
