JEONG, JI SUKKR,정지숙,PARK, SU JINKR,박수진,JUNG, YEON KWONKR,정연권,KOH, KEUN BAEKR,고근배,SON, BYEONG GILKR,손병길
申请号：
KR1020160043291
公开号：
KR1017235270000B1
申请日:
2016.04.08
申请国别(地区):
KR
年份:
2017
代理人:
摘要：
The present invention relates to a method for manufacturing a cornelian cherry jelly with which nutritious cornelian cherry ingredients can be effectively taken in with a preference for the cornelian cherry jelly increased by a process for manufacturing the jelly and a gelling agent being designed in a customized manner in accordance with cornelian cherry characteristics. The present invention relates to a method for manufacturing a cornelian cherry jelly by using fresh cornelian cherry puree, including: a step of mixing saccharide and purified water with each other and heating the mixture a step of producing a gelling agent mixture by mixing the gelling agent, heating and concentrating it at 100 to 105 degrees Celsius, and then cooling it to a temperature of 75 to 85 degrees Celsius a step of producing a jelly mixture by adding the fresh cornelian cherry puree to the gelling agent mixture and then heating the fresh cornelian cherry puree-added gelling agent mixture for 3 to 5 minutes a step of stirring the jelly mixture, forming the jelly mixture, cutting the jelly mixture to a predetermined size, and performing cold drying on the jelly mixture and a step of sprinkling an ingredient of personal preference on the jelly mixture. The present invention relates to a method for manufacturing a cornelian cherry jelly by using fresh cornelian cherry puree, including: a step of mixing saccharide and purified water with each other and heating the mixture a step of producing a gelling agent mixture by mixing the gelling agent, heating and concentrating it at 100 to 105 degrees Celsius, and then cooling it to a temperature of 75 to 85 degrees Celsius a step of heating and concentrating the fresh cornelian cherry puree and then cooling it to a temperature of 75 to 85 degrees Celsius a step of producing a jelly mixture by mixing the gelling agent mixture with the cooled fresh cornelian cherry puree a step of stirring the jelly mixture, forming the jelly mixture, cutting the jell
