公开(公告)号：KR1020130106903A

公开(公告)日：2013-10-01

申请号：KR1020120028544

申请日：2012-03-21

Applicant: 충남대학교산학협력단

Inventor： 김미리 ,  오혜림 ,  김나연 ,  양기현

IPC: A23L25/00 ,  A23L11/00 ,  A23L1/30

CPC classification number: A23L25/30 ,  A23L3/3472 ,  A23L11/05 ,  A23L33/10 ,  A23V2002/00 ,  A23V2200/10 ,  A23V2250/202

Abstract: 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.

Abstract translation: 目的：提供功能性果冻的生产方法，通过提高储存性能来防止外来液体的产生和果冻的降解。 规定：用螺旋藻和水搅拌橡子，荞麦或绿豆粉，得到悬浮液。 将悬浮液加热以在橡子，荞麦或绿豆粉中明胶淀粉。 将明胶化的材料冷却并成型。 将大豆蛋白另外加入到橡子，荞麦或绿豆粉，螺旋藻和水的混合物中。 螺旋藻的含量为固体物质总量的0.5-1.5重量％。