Search

KR-20260062220-A - Method for production of functional yanggaeng

KR20260062220AKR 20260062220 AKR20260062220 AKR 20260062220AKR-20260062220-A

Abstract

The present invention relates to a method for manufacturing a functional yokan with excellent taste, aroma, and antioxidant activity, containing jocheong produced by a traditional method using a cauldron and firewood, without adding artificial additives, and comprising: a) a process of obtaining a juice extract (A) from sweet persimmons, blueberries, and pumpkins; b) a process of obtaining a vegetable extract (B) from carrots, spinach, and chives; c) a process of preparing jiae-bap using sorghum soaked in water and the vegetable extract (B); d) a process of preparing a fermented liquid (C) by adding malt extract to the jiae-bap; e) a process of introducing the fermented liquid (C) and the juice extract (A) into a cauldron, heating and concentrating with firewood to produce a saccharified liquid (D) with a moisture content of 70 to 80 wt%; f). The process comprises: a process of introducing the above saccharified liquid (D) into a cauldron, heating and concentrating it with firewood to produce a syrup (E) with a moisture content of 40 to 50 wt%, and g). a process of mixing the above vegetable extract (B), agar, syrup (E), the above juice (A), roasted mealworm powder, and sorghum flour, heating and concentrating them, and then molding them to produce a jelly. The functional yokan according to the present invention can be provided as a health functional food with improved and new taste and flavor without the addition of artificial sweeteners by using rice syrup produced by a traditional method, along with enhanced functionality through the efficacy of auxiliary ingredients such as fruits, vegetables, and mealworms and the antioxidant efficacy of sorghum.

Inventors

  • 성나겸

Assignees

  • 성나겸

Dates

Publication Date
20260507
Application Date
20241028

Claims (7)

  1. a). A first step process of crushing and pressing sweet persimmons, blueberries, and pumpkins to separate and remove solids and obtain juice (A), b). A second step process of obtaining a vegetable extract (B) by heating carrots, spinach, and chives with water to extract them, removing solids, and aging at 2 to 4°C. c). A third step process for preparing Jiae rice using sorghum soaked in water and the vegetable extract (B) above, d). A fourth step process of adding malt extract to rice and fermenting it, then removing solids and producing a fermented liquid (C), e). A fifth step process of adding 20 to 30 parts by weight of the extract (A) to 100 parts by weight of the fermented liquid (C) into a cauldron, heating and concentrating with a wood fire, removing solids, and producing a saccharified liquid (D) with a moisture content of 70 to 80 wt%. f). A sixth step process of introducing the above saccharified liquid (D) into a cauldron and heating and concentrating it with firewood to produce syrup (E) with a moisture content of 40 to 50 wt%, and g). A method for manufacturing functional yokan, characterized by including a 7th step process of dissolving agar by adding agar while heating the vegetable extract (B), then mixing the rice syrup (E), the juice (A), roasted mealworm powder, and sorghum flour, heating to concentrate to a certain concentration, pouring into a mold, cooling, and then demolding to manufacture yokan.
  2. A method for manufacturing functional yokan according to claim 1, wherein the extract (A) of the first step process is obtained from a composition of 30 to 50 parts by weight of blueberry and 30 to 50 parts by weight of pumpkin per 100 parts by weight of sweet persimmon.
  3. A method for manufacturing functional yokan according to claim 2, wherein the vegetable extract (B) of the second step process is obtained by hot water extraction by composing carrots, spinach, and chives in a weight ratio of 1:1 to 1.5:1 to 1.5.
  4. A method for manufacturing functional yokan according to claim 3, wherein the third step process is characterized by mixing 30 to 50 parts by weight of vegetable extract (B) with 100 parts by weight of sorghum soaked in water to produce jiae rice.
  5. A method for manufacturing functional yokan according to claim 4, wherein the seventh step process is composed of 10 to 20 parts by weight of juice (A), 10 to 20 parts by weight of vegetable extract (B), 5 to 10 parts by weight of agar, 2 to 5 parts by weight of mealworm powder, and 2 to 5 parts by weight of sorghum flour, based on 100 parts by weight of rice syrup (E).
  6. A functional jelly characterized by being manufactured by the manufacturing method described in any one of claims 1 to 5.
  7. The functional yokan of claim 6, characterized in that the functional yokan is molded into a rod shape, a stick shape, or a cuboid shape.

Description

Method for production of functional yanggaeng The present invention relates to a method for manufacturing functional yokan, and specifically, to a method for manufacturing functional yokan with excellent taste and aroma and without side effects or aversion by using jocheong produced based on a traditional jocheong manufacturing technique. Yanggaeng is generally made by mixing sugar and agar with red bean paste, which is made by boiling red beans and straining them finely. Types include yeonyanggaeng, suyanggaeng, and jeungyanggaeng, and depending on the ingredients, various types of yanggaeng are produced, such as red bean yanggaeng, chestnut yanggaeng, mung bean yanggaeng, pea yanggaeng, and sweet potato yanggaeng. Although the aforementioned yokan is a food enjoyed by both the younger and older generations, it has recently begun to be increasingly neglected as people have become accustomed to the tastes of chocolate, candy, and cake. In particular, since Korean yokan is sold in bundles at discount stores, it is perceived as a low-cost food, so there is a problem that manufacturing technology for yokan with improved and new flavors and tastes is required to raise consumer awareness of yokan. Various methods for manufacturing functional yokan with improved taste and flavor are being produced as described above. For example, prior art includes Patent Document 1, which discloses a diet yokan with weight and body fat reduction effects characterized by comprising 57.5 wt% lima bean paste (62 Brix), 12 wt% palatinose, 22 wt% low-sweetness reduced starch syrup, 1.5 wt% agar, 4.2 wt% Garcinia cambogia extract, 2.22 wt% polydextrose, 0.56 wt% green tea extract, and 0.02 wt% fructooligosaccharide. Patent Document 2 discloses a method for manufacturing yokan containing tomatoes and blueberries, comprising: an agar powder mixing step in which 15 wt% of agar powder is mixed with 400 wt% of water in a container and soaked at room temperature for 10 to 15 minutes; and an agar powder water dissolving step in which the soaked agar powder water is dissolved until it becomes transparent. A method for manufacturing a yokan containing tomatoes and blueberries is disclosed, characterized by comprising: a honey addition step of adding 30 to 40 parts by weight of honey to the melting liquid; a tomato addition step of adding 200 to 300 parts by weight of white bean paste to the melting liquid containing the honey, and adding 300 parts by weight of boiled tomatoes and 3 to 5 parts by weight of blanched garlic together; a corn syrup addition step of placing the container containing the tomatoes, white bean paste, and blanched garlic over a fire, stirring until it becomes thick, and then adding 15 parts by weight of corn syrup; and a blueberry addition step of pouring the mixture from the container containing the corn syrup into a second container containing 10 parts by weight of blueberries and cooling it. In addition, Patent Document 3 discloses a method for producing yokan having antioxidant activity, comprising: (a) a step of obtaining an extract by treating a mixture of licorice, goji berry, Angelica gigas, Cnidium officinale, and Scutellaria root with water, an organic solvent, or a mixture thereof; (b) a step of mixing and stirring, based on 100 parts by weight of yokan, 0.3 to 2.0 parts by weight of powdered agar; 3 to 8 parts by weight of fructooligosaccharide; 0.01 to 0.1 parts by weight of salt; and 50 to 75 parts by weight of red bean paste; (c) a step of adding 25 to 45 parts by weight of the extract to the result of step (b) and stirring; and (d) a step of molding the stirred mixed composition of step (c). FIG. 1 is a schematic diagram showing the manufacturing process of the yokan of the present invention. The present invention is described in detail below through specific details, examples, and test examples for implementing the invention, but the present invention is not limited by the description below. A method for manufacturing functional yokan according to the present invention comprises: a) a first step of crushing and pressing sweet persimmons, blueberries, and pumpkins to separate and remove solids and obtain a juice extract (A); b) a second step of heating carrots, spinach, and chives with water to extract them, then removing solids and aging at 2 to 4°C to obtain a vegetable extract (B); c) a third step of preparing Jiae-bap using sorghum soaked in water and the vegetable extract (B); d) a fourth step of adding malt extract to the Jiae-bap to ferment it, then removing solids and preparing a fermented liquid (C); e) a fifth step of adding the fermented liquid (C) and the juice extract (A) to a cauldron, heating and concentrating them with a wood fire, then removing solids and preparing a saccharified liquid (D) with a moisture content of 70 to 80 wt%; f). The method comprises a 6th step process of introducing the above saccharified liquid (D) into a cauldron and heating and concentrating it with firewood to p