公开(公告)号：KR102109495B1

公开(公告)日：2020-05-12

申请号：KR1020190046169

申请日：2019-04-19

Applicant: 한국식품연구원

Inventor： 박성희 ,  윤예랑 ,  이미애 ,  최윤정 ,  이민정 ,  박성진

IPC: C05G3/00 ,  C05C11/00 ,  C05D9/00 ,  A01G31/00 ,  A01G22/00 ,  A01G24/30 ,  A23L19/00 ,  A23B7/10

公开(公告)号：KR102087875B1

公开(公告)日：2020-03-11

申请号：KR1020190036120

申请日：2019-03-28

Applicant: 한국식품연구원

Inventor： 박성희 ,  윤예랑 ,  김현주 ,  이미애 ,  최윤정 ,  이민정 ,  박성진

IPC: A23L17/50 ,  A23L17/20 ,  A23L33/10 ,  A23B7/10

公开(公告)号：KR101312401B1

公开(公告)日：2013-09-27

申请号：KR1020120031673

申请日：2012-03-28

Applicant: 한국식품연구원 ,  영천시(농업기술센터)

Inventor： 김영언 ,  한대석 ,  이남혁 ,  이창호 ,  이영경 ,  구경형 ,  심연정 ,  박성진

IPC: A23G3/48 ,  A23L21/10 ,  A23L1/30

CPC classification number: A23G3/48 ,  A23L21/15 ,  A23V2002/00 ,  A23V2250/21

Abstract: PURPOSE: A production method of sweetened and jellied bean paste is provided to offer excellent flavor and eating texture of the bean paste, and to store the bean paste for a long time. CONSTITUTION: A boiled jelly mixture is molded to obtain medical herb jelly. The molded medical herb jelly is cut into 0.2-0.6 cm. 20-50 wt% of purified water, 0.1-5 wt% of agar, 1-15 wt% of refined white sugar, and 0.5-5 wt% of oligosaccharide is mixed and boiled. 0.1-5 wt% of medical herb extract and 20-30 wt% of bean paste are added to the boiled sugar mixture, and the mixture is stirred and boiled to obtain a bean paste mixture. 15-45wt% of cut medical herb jelly is added to the bean paste mixture. The bean paste mixture with the medical herb jelly is molded. The medical herbs are selected from pine needles, jujube, cinnamon, schizandra, cornus fruit, tissue cultured mountain ginseng, red ginseng, Pleuropterus multiflorus TURCZ, Chinese matrimony vine, ginger, bay leaves, dried clove buds, thyme, black pepper, solomon's seal, Glycyrrhizae radix, cassia seeds, Rehmannia glutinosa, Hovenia dulcis, Hovenia dulcis fruits, and Angelica gigas. [Reference numerals] (AA) Step of boiling a jelly mixture in which medical herb extract, purified water, agar and refined white sugar are mixed; (BB) Step of molding the boiled jelly mixture into jelly; (CC) Step of cutting the molded jelly; (DD) Step of adding agar, refined white sugar and oligosaccharide in purified water, boiling the mixture, adding medical herb extract and sediment again while stirring to produce bean paste mixture; (EE) Step of adding and mixing the cut jelly into the produced bean paste mixture; (FF) Step of molding jelly added bean paste mixture

Abstract translation: 目的：提供甜味和浆状豆酱的生产方法，以提供优异的豆酱味道和饮食质地，并长时间储存​​豆浆。 构成：将一种煮沸的胶冻混合物成型以获得医用草药果冻。 将模制的医用草莓果冻切成0.2-0.6厘米。 将20-50重量％的纯水，0.1-5重量％的琼脂，1-15重量％的精制白糖和0.5-5重量％的寡糖混合并煮沸。 向煮沸的糖混合物中加入0.1-5重量％的药草提取物和20-30重量％的豆酱，将混合物搅拌和煮沸，得到豆酱混合物。 将15-45wt％的切割医用草药果冻加入豆浆混合物中。 与医用草药果冻的豆浆混合物成型。 药材选自松针，枣，肉桂，五味子，山茱萸，组织培养的山参，红参，Pleuropterus multiflorus TURCZ，中国婚姻藤，姜，月桂叶，干丁香芽，百里香，黑胡椒，独奏封 ，甘草，决明子种子，地黄，枸杞，枸杞子和当归。 （AA）将药草提取物，纯化水，琼脂和精制白糖混合的果冻混合物进行煮沸的工序; （BB）将煮沸的果冻混合物成型为果冻的步骤; （CC）切割成型果冻的步骤; （DD）在纯化水中加入琼脂，精制白糖和寡糖的步骤，煮沸混合物，同时搅拌加入药草提取物和沉淀物，制成豆浆混合物; （EE）将切碎的果冻加入并混合到生产的豆浆混合物中的步骤; （FF）加入果冻加入豆浆混合物的步骤