公开(公告)号：KR1020120112980A

公开(公告)日：2012-10-12

申请号：KR1020110030616

申请日：2011-04-04

Applicant: 충남대학교산학협력단 ,  금산군

Inventor： 김미리 ,  안문희 ,  김효진 ,  이지연 ,  유보람

IPC: A23G3/48

CPC classification number: A23G3/48 ,  A23L33/105

Abstract: PURPOSE: Sweet bean jelly having excellent antioxidant capacity, and a producing method thereof are provided to offer an improved health promotion effect of the sweet bean jelly to eaters. CONSTITUTION: Sweet bean jelly contains 3-9 parts of Rehmannia glutinosa concentrate by weight, and 93-97 parts of bean paste by weight. The Rehmannia glutinosa concentrate is obtained by boiling 1 part of Rehmannia glutinosa by weight with 10 parts of water by weight, and concentrating the mixture until the sweetness of the mixture turns 65-75 Brix. [Reference numerals] (AA) Water+agar; (BB) Stirring for 15 minutes while boiling; (CC) Adding oligosaccharide; (DD) Stirring for 5 minutes while boiling; (EE) Adding red bean paste and Rehmannia glutinosa concentrate; (FF) Stirring for 10 minutes while boiling; (GG) Inserting the mixture into a frame, and molding; (HH) Cooling for 24 hours; (II) Sweet bean jelly using Rehmannia glutinosa

Abstract translation: 目的：提供具有优异抗氧化能力的甜豆果冻及其制备方法，以提供甜豆冻对食用者的健康促进作用。 构成：甜豆冻含有3-9份重量的地黄浓缩物，以及93-97重量份的豆酱。 通过以10重量份的水重量份1份地重沸腾1份地窖来获得地精浓缩物，并将混合物浓缩至混合物的甜度变为65-75Brix。 （标号）（AA）水+琼脂; （BB）沸腾搅拌15分钟; （CC）添加寡糖; （DD）沸腾搅拌5分钟; （EE）加入红豆泥和地黄浓缩物; （FF）沸腾搅拌10分钟; （GG）将混合物插入框架中并成型; （HH）冷却24小时; （二）使用地黄的甜豆冻