KR102390363B1 - Ccollagen jelly containing lotus meat and its manufacturing method - Google Patents

Abstract

The present invention relates to collagen muk (jellied food) containing a Nelumbinis semen ingredient and a production method thereof. According to the production method, collagen muk is produced sequentially through a material preparation step (S10), a chicken feet washing step (S20), a chicken feet boiling step (S30), a chicken feet grinding step (S40), a mixing step (S50), a cooling molding step (S60), and a cutting step (S70). Bad smells are removed, and a soft texture is reinforced. It is possible to improve health by mixing Nelumbinis semen, which contains a lot of immunity-enhancing ingredients.

Description

Collagen jelly containing lotus meat and its manufacturing method

The present invention relates to collagen jelly, and in particular, removes bad odors and strengthens soft texture through a step-by-step boiling process of chicken feet rich in collagen components, and includes a soft-boiled meat component that is cooled and molded by mixing a lot of immune-enhancing ingredients. It relates to a collagen jelly and a method for manufacturing the same.

Chicken feet, a by-product of the slaughtering process, are used as a separate ingredient for chicken, a popular food ingredient, and the collagen component contained in chicken feet is good for women's skin and is known to be good for osteoporosis, neuralgia, and arthritis.

In addition to proteins such as collagen, chicken feet also have cartilage that influences important taste and nutrition. Collagen is the main component, and since this cartilage is not synthesized in the human body, it has to be consumed externally, and it helps to prevent aging. It is known that it makes the skin smooth, so many studies on cooking methods using chicken feet are being attempted.
The collagen is a natural protein constituting animal hide, tendon, cartilage, etc., and is converted into gelatin obtained by treatment with hot water.
The change from collagen to gelatin is by hydrolysis of peptide chains. It dissolves in hot water and becomes a solution (sol), and at a concentration of 2 to 3% or more, it becomes a gel with elasticity at room temperature. This state is called jelly, and it is widely used to obtain shape and hardness by mixing it with food using its coagulability (凝固性). The gel returns to the sol when heated. It is a heterogeneous substance with a molecular weight of 15,000 to 25,000, and is insoluble in organic solvents.

However, chicken feet require a lot of pre-trimming before cooking or when tasting, and they are not easy to eat due to the bones of the chicken feet, and the shape of the chicken feet is rather disgusting, so it was used limitedly.

Korean Patent Publication No. 1999-0037591 (hereinafter referred to as 'prior art 1') discloses a process in which the skin of chicken feet, which is a by-product during slaughter, is separated and cleaned, then the bones are separated and removed, washed again, and then rapidly frozen , The process of thawing frozen chicken feet naturally, weighing a certain amount and adding 1.5 times the weight of raw chicken feet to self-recovery. ) and sodium metaphosphate 50:50 mixed phosphate (0.05% for raw chicken feet), Gelatin (0.5% for raw chicken feet), xylose (DXYLOSE; 0.15% for raw chicken feet) ), monoglyceride (0.01% with respect to raw chicken feet), a process of adding additives of cereal starch (α-corn, potato starch, etc., 10% with respect to raw chicken feet), composition to which the additives are added A method for producing chicken feet ink using boneless chicken feet, which consists of a process of continuing concentration while stirring and having a certain binding force, putting it into a molding die, molding it, freezing it, cutting it to a predetermined size, and vacuum packaging it is disclosed.

However, the prior art 1 did not completely remove the peculiar smell of chicken feet, and there was a problem in that the texture was too hard by using gelatin, which is an animal saturated fat.

In Patent Registration No. 10-1840547 (hereinafter referred to as 'prior art 2'), which improved this, the extract of chicken feet was extracted and purified water, mussel, astragalus, scallops, carrageenan, glycine, maltodextrin, and konjac powder were added. Manufactured in the form of jelly by heating and cooling, so that children and women who have an aversion to chicken feet can consume it more easily A method and its chicken foot ink were proposed.

However, in the above prior art 2, a large-scale facility for the process of extracting chicken balm ink extract was required, and there were some problems for children to eat due to the herbal ingredients.

On the other hand, unlike other plants, a lotus flower produces lotus rice when it blooms, and the lotus seed contains lotus seeds or lotus threads. Nelumbins semen (Nelumbins semen) is a seed obtained by removing the shell of the mature fruit of the perennial aquatic lotus (Nelumbo nucifera) belonging to the Nymphaeaceae family. .

The lotus flower has different names depending on the part used. The leaf is the lower leaf, the root is the follicle, the fruit is the union, the pistil is soft water, and the green embryo inside the seed is called the lotus core. Yeonjayuk is mainly used in oriental medicine to treat hemostasis, haemorrhage, hemostasis, hematemesis, hematuria, and bloody stool.

The surface of the soft flesh is light yellowish brown or reddish brown with fine longitudinal wrinkles and relatively wide veins, and at the center of one end it is papillary-shaped and is usually open in dark brown, the edges are concave, the quality is hard, and the seed coat is thin. I don't break easily

In oriental medicine, yeonjayuk is known to have effects such as suppressing diarrhea by strengthening the stomach, strengthening the kidneys to have a gangjeong effect, and stabilizing the nerves. From the perspective of oriental medicine, yeonjayuk is sweet in taste and mild in nature. According to recent research results, it has been reported that yeonjayuk has therapeutic effects on cardiovascular diseases such as hypertension and arrhythmias, as well as anticancer drugs, diuretics, and skin diseases.

Also, donguibogam recommends 23 kinds of danyakbang as 'positive medicine for longevity, disease-free and longevity,' and among those 23 kinds of special medicinals, Yeonjayuk has nutritious and energizing effects. It is also known to be effective in insomnia and heart disease because it has a heart-cleansing action, and is known to be effective in bovi, sedation, diarrhoea, and insomnia. Yeonja-yuk contains raffinose, protein 16.6%, fat 2%, and calcium 0.089% (Bo-Seop Jeong, Min-Kyo Shin, Hyangyak Daesa Dictionary, Youngrimsa, p514, 1998).

As for the compositional research of soft-shelled meat, research on alkaloids has been intensively conducted. Aporphine-based alkaloids such as nuciferine, N-nornuciferine, O-nornuciferine, and roemerine, and phenolic alkaloids such as liensinine, isoliensinine, and neferine ( Flavonoid compounds such as +)-catechin, (+)-gallocatechin, quercetin, and kaempferol, and amino acid components such as tryptophan, asparagine, and tyrosine have been reported. As such, yeonja meat is known as a natural material with various useful ingredients and physiological activities, and is being hailed as a natural food material that strengthens a person's own immunity at a time when viral diseases such as Corona are prevalent.

However, in the conventional processed food using chicken feet, no research has been conducted using the natural raw material yeonja meat.

The present invention is to solve the above problems, and through a step-by-step boiling process of chicken feet rich in collagen, removes odors, enhances soft texture, and cools and molds soft-boiled meat containing a lot of immune-enhancing ingredients. An object of the present invention is to provide a collagen jelly containing ingredients and a method for manufacturing the same.

Collagen containing soft-shelled meat component according to the present invention; boiled chicken feet separated into two stages for removal of odor and soft texture, and ground chicken feet ground with a blender; In order to enhance the color and increase the savory taste, the yeonjayuk component is roasted at a constant temperature and mixed with water with a particle size of 50 to 100 mesh; Black sesame seeds as nutritional supplements; It is prepared by mixing spices containing any one or more of soy sauce, pepper, sesame oil, in a weight ratio of 100: 5 to 15: 1: 5 to 6, pouring it into a mold, cooling it naturally for a certain period of time at room temperature, and molding it into a certain shape, In order to enhance the flavor of yeonjayuk in the powder, boil yeonjayuk in water at 80-100℃ for 1-3 hours, and then 1/10 concentrated yeonjayuk extract with hot water extraction method is mixed in a weight ratio of 10:0.1-1. It is characterized by its technical characteristics.

In addition, the method for producing collagen jelly containing soft-shelled meat ingredients according to the present invention includes a material preparation process (S10) of setting chicken feet and soft-shelled meat powder according to the quantity, a chicken feet washing process (S20), and a chicken feet boiling process ( In the method for producing collagen jelly manufactured by sequentially passing S30), chicken foot grinding process (S40), mixing process (S50), cooling molding process (S60), and cutting process (S70), the material preparation process (S10) has color In order to strengthen the flavor and increase the savory taste, the soft-shelled meat powder is roasted for a certain period of time in advance in a heating container, and in the process of boiling chicken feet (S30), it is divided into 1st and 2nd steps. , and then boil on high heat for 1 to 5 minutes, then add kelp water, onion, and cooking wine for a second time and boil again for 50 to 80 minutes over medium heat. The seasoning process (S52) of mixing the roasted lotus root meat powder, adding a pinch of soy sauce and black pepper powder, which are spices, and adding black sesame, a nutritional supplement that goes well with the lotus meat, and adding sesame oil to enhance the flavor Its technical feature is to complete the mixture through the umami enhancement process (S53).

According to the present invention, a collagen jelly containing a lotion component and a method for producing the same removes odors and strengthens the soft texture through a step-by-step boiling process of chicken feet containing a lot of collagen, It has the effect of improving the health of the youth or the elderly with poor teeth.

In addition, the present invention has the effect of being able to complete a suitable product according to the environment of use, since the color of the product can be variously adjusted by adjusting the roasting time of the lotus meat powder.

1 is a process diagram schematically showing a method for producing a collagen jelly containing a yeonjayuk component in the present invention;
2 is a photo of the material preparation process according to the present invention;
Figure 3 is an embodiment of the present invention, a test photograph of the roasting process of Yeonjayuk,
Figure 4 is a photograph of a sample in which the roasted Yeonja meat in Figure 3 was pulverized;
5 is a sample photograph of a mixture of boiled chicken feet and roasted yeonja meat powder in the present invention;
Figure 6 is a photograph of a sample of collagen jelly containing the yeonjayuk component according to the present invention.

A preferred embodiment of the present invention will be described in detail with reference to the accompanying drawings.

As shown in FIG. 1 , the method for manufacturing collagen jelly containing soft-shelled meat ingredients according to the present invention is a material preparation process (S10), a chicken foot washing process (S20), a chicken feet boiling process (S30), a chicken foot grinding process (S40) , a mixing process (S50), a cooling molding process (S60), and a cutting process (S70) are sequentially manufactured.

In the material preparation process (S10), as shown in FIG. 2 , chicken feet and soft meat powder, which are the main materials for producing collagen jelly containing soft-headed meat ingredients, and a ground for decoration are prepared in advance, and to remove miscellaneous odors. Prepare natural ingredients (coffee, ginger, green onion, kelp, onion) and synthetic ingredients (cooking wine, etc.), black sesame as a nutritional supplement, and various spices (soy sauce, pepper, sesame oil, etc.) to enhance the taste.
At this time, the pulverized chicken feet ground with a blender and; In order to enhance the color and increase the savory taste, the roasted yeonjayuk powder with a particle size of 50 to 100 mesh is roasted at a constant temperature and mixed with water; Black sesame seeds as nutritional supplements; It is manufactured by mixing spices containing any one or more of soy sauce, pepper, and sesame oil in a weight ratio of 100: 5 to 15: 1: 5 to 6, pouring it into a mold, cooling it naturally for a certain period of time at room temperature, and molding it into a certain shape.

The present invention proposes an embodiment for the weight ratio of each material based on two servings.

Main ingredients: 100g boneless chicken feet, 10g soft meat powder

Ingredients for washing chicken feet: 10g wheat flour, 4g sea salt

Ingredients for boiling chicken feet: coffee 1g, ginger 4g, green onion 10g, onion 40g, cooking wine 10g, kelp water 600g

Nutritional supplement: 1g black sesame

Spices: 5g soy sauce, 0.2g pepper powder, 2g sesame oil

Zidane Ingredients: 1 egg, 5g cooking oil

The soft-shelled meat powder uses a product having a particle size of 50 to 100 mesh, and in order to strengthen the color and increase the savory taste, stir-fry for 1 to 3 minutes in a heating container at 180 to 200 ° C. It causes a browning reaction and intensifies the color. At this time, the roasting operation of the soft jayuk powder may be repeated several times in consideration of the overall color and moisture content.

In addition, as shown in the actual test photos shown in FIGS. 3 and 4 , the soft-boiled meat may be directly roasted and pulverized in a gas oven or the like.

Of course, by freeze-drying and pulverizing natural soft-shelled meat, it is also possible to prepare and use a powder product maintaining the water content at 10% or less.

In addition, the jidan is prepared by dividing the egg into yolks and whites for decoration of collagen jelly containing soft jayuk ingredients, and slicing the completed jidan in the longitudinal direction.

In the chicken foot washing process (S20), foreign substances are washed on the prepared chicken feet, and in order to remove the fishy smell of the chicken feet, flour and sea salt are added to wash, and then rinsed in water and supported on a sieve to remove moisture. It is preferable to use boneless chicken feet from which bones have been removed in advance to produce collagen jelly with a soft texture.

The chicken feet boiling process (S30) is divided into primary and secondary stages.

First, to remove the bad smell, pour 2 cups of water into a pot, put the washed chicken feet and boil for 30 seconds, then add coffee, ginger, and green onion and boil for 1 to 5 minutes on high heat, and then drain the water by placing it on a sieve. .

Second, to strengthen the soft texture, put the chicken feet first boiled in 600g of water made from kelp in a pot, add onion and cooking wine, and boil again for 50~80 minutes over medium heat.

In the chicken feet grinding process (S40), the first and second boiled chicken feet are cooled at room temperature and finely ground with a blender.

In the mixing process (S50), as shown in FIG. 5 , the chicken feet ground and the yeonja meat powder according to the first embodiment of the present invention are mixed in a weight ratio of 100: 5 to 15.

In addition, according to the second embodiment of the present invention, the Yeonjayuk extract adding process (S51) of adding and mixing the lotus root meat extract in a weight ratio of 10: 0.1 to 1 to the ground chicken feet and the lotion powder mixed with water may be performed.

The yeonjayuk extract can be prepared by boiling yeonjayuk in water at 80-100° C. for 1 to 3 hours, and hot water extraction method of concentrating it by 1/10.

If the water temperature is lower than 80 ℃ or the time is shorter than 1 hour, the active ingredient of the lotus extract does not elute well, and if the temperature is higher than 100℃ or the time exceeds 3 hours, the active ingredient of the lotus root may be destroyed. .

In addition, the yeonjayuk extract is an ethanol extraction method in which 300ml of 70% edible ethanol (water: edible ethanol = 3: 7) is added to 15g of yeonjayuk powder, extracted with stirring at room temperature for 24 hours, and the extract is filtered and concentrated to 1/10. It can be prepared by , and when mixed with boiled chicken feet, dilute in water and use.

In addition, in the present invention, the seasoning boiling process (S52) of mixing chicken feet ground in a pot and roasted lotus meat powder mixed with water, and boiling a pinch of soy sauce and pepper powder, which are spices, and nutritional supplements that match the food compatibility The mixture is completed by adding black sesame seeds and adding sesame oil to enhance flavor (S53).
That is, as a preferred embodiment of the present invention, the washed chicken feet containing the old collagen component containing the soft meat component are boiled in two stages to remove odors and soft texture, and the washed chicken feet containing the collagen component are boiled. Boiled chicken feet in two stages for removal of odor and soft texture and ground with a blender; In order to enhance the color and increase the savory taste, the roasted yeonjayuk powder with a particle size of 50 to 100 mesh is roasted at a constant temperature and mixed with water; Black sesame seeds as nutritional supplements; It is manufactured by mixing spices containing any one or more of soy sauce, pepper, sesame oil, in a weight ratio of 100: 5 to 15: 1: 5 to 6, pouring it into a mold, cooling it naturally for a certain period of time at room temperature, and molding it into a certain shape.

The black sesame seeds (black sesame seeds) are rich in fatty acids and amino acids, which are essential nutrients for our body, so it is a particularly good ingredient for patients who have fallen ill or are entering the recovery period from surgery, vitamin B / vitamin E / vitamin F / calcium / protein. / Lecithin / Omega 3 / Anthocyanin / Linoleic acid, etc. are abundantly contained, which activates the metabolism and has the effect of suppressing brain and body aging.

However, black sesame contains a small amount of vitamin C, so from a nutritional point of view, it is known that the lotus root or lotus root meat containing vitamins C/carbohydrates/minerals has good food compatibility. It has been selected as the most suitable nutritional supplement.

In the cooling molding process (S60), the prepared egg custard and mixture are poured into a mold to form a predetermined shape, and the mixture is naturally cooled at room temperature for a predetermined time.

In the cutting process (S70), as shown in FIG. 6 , the collagen jelly containing the cold-molded soft jayuk component is cut into an easy-to-eat size, and placed on a plate to complete.

Collagen jelly containing the soft jayak component according to the present invention has a light brown color that can enhance appetite, which can be reduced in the elderly.

Brown is a color that has the power to stimulate the appetite, found in deliciously well-cooked foods. For example, freshly baked brownish bread turns brown as the food is cooked, giving it a visually delicious feeling.

In addition, in terms of food styling, yellow is a color that creates a warm and pleasant atmosphere and stimulates appetite. It is preferable for

Hereinafter, the present invention verified the specific preference of collagen jelly containing the yeonjayuk component according to the present invention through four comparative examples.

(Comparative Example 1)

Crushed boiled chicken feet, soft-shelled meat powder, and spices are mixed in a weight ratio of 100:10:0.2 and cooled and molded.

(Comparative Example 2)

Crushed boiled chicken feet, soft-boiled chicken meat powder roasted on medium heat for 10 minutes, and spices are mixed in a weight ratio of 100:10:0.2 and cooled and molded.

(Comparative Example 3)

Crushed boiled chicken feet, stir-fried for 20 minutes over medium heat, mixed with water, and spices are mixed in a weight ratio of 100:10:0.2 and cooled and molded.

(Comparative Example 4)

Crushed boiled chicken feet, stir-fried for 10 minutes over medium heat, mixed with water, yeonjayuk extract, and spices in a weight ratio of 100:10:10:0,2:0.2 are cooled and molded.
In Comparative Examples 1 to 4 above, in common, 1 weight ratio of black sesame as a nutritional supplement and 5 weight ratio of soy sauce to match the liver were added.

A sensory test was performed by selecting 50 panelists for collagen jelly containing soft jayuk ingredients prepared by the four comparative examples above. (The number of repetitions of the sample is 3 times, the appearance/scent/taste/comprehensive preference of the sample is evaluated, and the result is ANOVA test using SAS (Statistical Analysis System), followed by Duncan's multiple range test. It was investigated by the least significant difference test.The above sensory test results are shown in [Table 1] below.

Comparative Example 1: Reference value

Comparative Example 2: Roasting time for Yeonjayuk 10 minutes

Comparative Example 3: Yeonjayuk Roasting Time 20 minutes

Comparative Example 4: Addition of yeonjayuk extract

division Exterior incense taste Comprehensive symbol map Example 1 7.0 8.1 7.8 8.1 Example 2 8.1 8.3 9.1 8.6 Example 3 8.3 8.7 8.5 8.4 Example 4 8.2 9.1 8.3 8.3

Looking at the above results, in appearance, the color and flavor of the lotus meat thickened according to the roasting time, so it was more preferable to use the roasted meat powder (Examples 2 to 4) than to use it as it is (Example 1).

That is, according to the roasting time, the color of the collagen jelly containing the finished soft jayuk component also darkens accordingly, resulting in a big difference in the visual preference.

In addition, it was confirmed that the fishy smell of chicken feet was reduced according to the amount of yeonjayuk added, and the unique fragrant flavor of yeonjayuk was further emphasized.

In particular, when the yeonjayuk extract is additionally used, the flavor is increased, but when the powder component is decreased, the texture is somewhat deteriorated.

In this case, there is a need to increase the amount of yeonja meat powder or to add additional texture auxiliary ingredients to increase the texture.

The present invention as described above is not limited to the specific embodiments described above, and without departing from the gist of the present invention as claimed in the claims, anyone with ordinary skill in the art to which the invention pertains can implement various modifications. will be.

Claims (6)

Washed chicken feet containing collagen ingredients are boiled in two stages to remove odors and have a soft texture, and pulverized chicken feet ground with a blender; In order to enhance the color and increase the savory taste, the roasted yeonjayuk powder with a particle size of 50 to 100 mesh is roasted at a constant temperature and mixed with water; Black sesame seeds as nutritional supplements; It is manufactured by mixing spices containing any one or more of soy sauce, pepper, sesame oil, in a weight ratio of 100: 5 to 15: 1: 5 to 6, pouring it into a mold, cooling it naturally for a certain period of time at room temperature, and molding it into a certain shape,
In the roasted yeonjayuk powder, in order to enhance the flavor of yeonjayuk, boil yeonjayuk in water at 80-100° C. for 1-3 hours, and 1/10 concentrated yeonjayuk extract 10: 0.1-1 by weight. Collagen jelly containing soft jayuk ingredients, characterized in that it is mixed in a ratio.
The method of claim 1,
In the roasted lotus meat powder, 300ml of 70% edible ethanol (water: edible ethanol = 3: 7) was added to 15 g of the roasted lotus meat powder to replace the hot water extraction method and to enhance the flavor of the lotus root meat, and stirred at room temperature for 24 hours. Collagen jelly containing a lotus root, characterized in that it is extracted, and the extract is filtered and then concentrated to 1/10 of the ethanol extraction method of yeonjayuk extract, which is mixed in a weight ratio of 10:0.1 to 1.
The material preparation process (S10) of setting the chicken feet and soft meat powder according to the quantity, the chicken feet washing process (S20), the chicken feet boiling process (S30), the chicken feet grinding process (S40), the mixing process (S50), cooling In the manufacturing method of collagen jelly manufactured by sequentially passing through the molding process (S60) and the cutting process (S70),
In the material preparation process (S10), in order to strengthen the color and increase the savory taste, the yeonja meat powder is roasted for a certain period of time in a heating container in advance,
In the chicken feet boiling process (S30), the first and second steps are carried out. First, to remove odors, coffee, ginger, and green onion are added and boiled for 1 to 5 minutes over high heat, and secondly, kelp water and onion are added. , Add cooking wine and boil again for 50~80 minutes over medium heat,
In the mixing process (S50), the seasoning process (S52) of mixing chicken feet ground in a pot and the roasted yeonjamuk powder mixed with water, adding soy sauce and pepper powder, which are spices, and boiling a pinch (S52), and nutritional supplements that match yeonjamuk and food A method for producing a collagen jelly containing soft jayak ingredients, characterized in that the mixture is completed by adding black sesame seeds and adding sesame oil to enhance flavor (S53).
4. The method of claim 3,
In the mixing process (S50), a method for producing a collagen jelly containing a lotus meat component, characterized in that either the lotus root meat extract prepared by the hot water method or the lotus root meat extract prepared by the edible ethanol extraction method is added.
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