KR100279859B1 - Alginate Potato Soup - Google Patents
Alginate Potato Soup Download PDFInfo
- Publication number
- KR100279859B1 KR100279859B1 KR1019980044043A KR19980044043A KR100279859B1 KR 100279859 B1 KR100279859 B1 KR 100279859B1 KR 1019980044043 A KR1019980044043 A KR 1019980044043A KR 19980044043 A KR19980044043 A KR 19980044043A KR 100279859 B1 KR100279859 B1 KR 100279859B1
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- South Korea
- Prior art keywords
- potatoes
- alginate
- potato
- kelp
- sugar
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 32
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 32
- 229920000615 alginic acid Polymers 0.000 title claims abstract description 21
- 235000010443 alginic acid Nutrition 0.000 title claims abstract description 21
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 title claims description 15
- 229940072056 alginate Drugs 0.000 title claims description 15
- 235000014347 soups Nutrition 0.000 title description 2
- 235000012015 potatoes Nutrition 0.000 claims abstract description 21
- 241000512259 Ascophyllum nodosum Species 0.000 claims abstract description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 4
- 229920002472 Starch Polymers 0.000 claims description 4
- 239000008103 glucose Substances 0.000 claims description 4
- 235000019698 starch Nutrition 0.000 claims description 4
- 239000008107 starch Substances 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 239000006188 syrup Substances 0.000 claims description 3
- 235000020357 syrup Nutrition 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims description 2
- 235000007164 Oryza sativa Nutrition 0.000 claims description 2
- 239000011630 iodine Substances 0.000 claims description 2
- 229910052740 iodine Inorganic materials 0.000 claims description 2
- 235000009566 rice Nutrition 0.000 claims description 2
- ZGVSETXHNHBTRK-UDJLNJFBSA-N solanine Chemical compound O([C@H]1[C@@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@H](O)[C@@H](O)[C@H](C)O1)O)O[C@@H]1CC2=CC[C@H]3[C@@H]4C[C@@H]5N6C[C@@H](C)CC[C@@H]6[C@H]([C@@H]5[C@@]4(C)CC[C@@H]3[C@@]2(C)CC1)C)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O ZGVSETXHNHBTRK-UDJLNJFBSA-N 0.000 claims description 2
- 238000001784 detoxification Methods 0.000 claims 2
- 229910052500 inorganic mineral Inorganic materials 0.000 claims 2
- 239000011707 mineral Substances 0.000 claims 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims 1
- 239000011734 sodium Substances 0.000 claims 1
- 229910052708 sodium Inorganic materials 0.000 claims 1
- 229960001126 alginic acid Drugs 0.000 abstract description 6
- 239000000783 alginic acid Substances 0.000 abstract description 6
- 150000004781 alginic acids Chemical class 0.000 abstract description 6
- 235000008935 nutritious Nutrition 0.000 abstract description 3
- 239000000203 mixture Substances 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 5
- 235000008429 bread Nutrition 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 239000013049 sediment Substances 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Dispersion Chemistry (AREA)
- Molecular Biology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Confectionery (AREA)
- Jellies, Jams, And Syrups (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
감자와 다시마에서 추출한 알긴산과 혼합한 영양이 풍부한 쨈을 제공하기 위한 것이다.It is intended to provide a rich nutritious blend of alginic acid extracted from potatoes and kelp.
Description
본 발명은 알긴산 감자쨈의 제조방법에 관한 것이며, 더욱 상세하게는 다시마에서 나오는 알긴산과 감자가 혼제된 맛과 높은 영양가를 때와 장소를 가리지않고 간편하게 식음할 수 있게 한 알긴산 감자쨈의 제조방법에 관한 것이다.The present invention relates to a method for producing alginate potato 쨈, and more particularly to a method for producing alginate potato 한 which allows food and beverage to be easily eaten anywhere and anytime with a mixed taste and high nutritional value of alginate and potato from kelp. It is about.
주지하시다시피 감자는 뿌리, 채소류에 속한다. 재배도 간단하면서 특별한 시설이 없이도 보관이 가능하다.As you know, potatoes belong to roots and vegetables. It is simple to grow and can be stored without special facilities.
감자에는 많은 섬유질과 비타민이 함유하고 있어서인지 오래전부터 세계여러나라에서 주식으로 많이 사용해왔다.Potatoes contain a lot of fiber and vitamins have long been used as a staple food in many countries around the world.
대표적인 감자의 사용방법은 쪄서 그냥 먹는것이 있고 그밖에는 감자국이나 찌게를 해서 먹는방법과 잘게 썰어서 나물로도 많이 해 먹는다.The typical way to use potatoes is to eat them just by steaming them. Otherwise, you can eat them with potato soup or steamed foods, and chop them finely and eat them as herbs.
요즘에는 얇게 썰어서 감자스넥 우유와도 같이 먹는다.Nowadays, slice it thinly and eat it with potato snack milk.
요즘 푸드점에 가면 감자를 긴 사각으로 썰어서 튀겨 음료와 같이 먹는다.Nowadays, food shops cut potatoes into long squares and fry them for drinks.
상기와 같이 감자는 여러 용도로 해서 먹는 방법이 있다. 그러나 위와같이 먹으려면 시간과 장소가 필요하다. 그래서 본 알긴산 감자쨈은 어른과 어린이 등 모든 사람이 가릴것 없이 장소와 시간이 필요없이 아무곳에서나 식빵과 함께 드실수 있는 영양이 풍부하면서 사람 누구에게나 아주 좋은 알긴산 감자쨈을 제공하는 것이다.As described above, there are ways to eat potatoes for various purposes. But eating like this requires time and place. Therefore, this alginate potato 쨈 is very nutritious that can be eaten with bread anywhere without any place and time for everyone, including adults and children, and provides alginate potato 좋은 very good for anyone.
여기에서 말하는 알긴산이란 바다 식물인 다시마 표면에서 나오는 미끈미끈한 무색의 액체를 말한다.Alginic acid as used herein refers to a slippery colorless liquid that comes from the surface of kelp, a sea plant.
알긴산에는 천연 섬유질과 철, 인, 칼슘, 요오드 등이 다른 생물체보다 많이 같고 있는 순수한 알카리성 식품이다.Alginic acid is a pure alkaline food that contains more natural fiber, iron, phosphorus, calcium, and iodine than other organisms.
본 발명은 감자에다 다시마에서 추출한 알긴산 원액을 혼합한 알긴산 감자쨈을 제공하는 것이다.The present invention is to provide an alginate potato 한 mixed with the alginic acid solution extracted from kelp to potatoes.
알긴산 감자쨈을 만드는 순서는 우선 감자 껍질을 잘 벗겨내고 잘게 썰어서 감자의 눈에 많이 있는 솔라닌을 해독하기 위하여 쌀물에 일정기간 담그어 놓은후에 감자를 압축기에 넣어 감자의 수분을 35∼55%까지 짜낸다.To make alginate potatoes, first peel the potatoes and chop them. Soak them in rice water for a period of time to detoxify the solanin in the potato's eyes. .
수분을 짜낸 감자에다 감자 무게에 비교를 해서 설탕 55∼70%까지 넣는다. 여기에다 포도당 3% 물엿 7%를 넣는다.Add squeezed potatoes and 55-70% sugar to the weight of the potatoes. Add 3% glucose and 7% starch syrup.
알긴산 감자쨈에는 설탕이 많은것 같은데 실은 그렇지 않는다.Alginate potatoes seem to have a lot of sugar, but not really.
과일은 자체 당분을 소유하지만 감자는 전형적인 무당분 채소류이기에 설탕을 많이 넣는다. 그리고 후에 알긴산액을 첨가하기 때문이다.Fruits have their own sugar, but potatoes are a typical sugar-free vegetable, so they have a lot of sugar. This is because the alginic acid solution is added later.
설탕과 물엿 포도당을 넣은 감자는 잘 섞어서 2∼5시간동안 절인다.Potatoes with sugar and starch glucose are mixed well and pickled for 2 to 5 hours.
감자를 당분에 절이는 이유는 감자가 끈끈해져서 빵이나, 과자에 잘 붙게하기 위함이다. 2∼5시간동안 절인 감자에다 다시마에서 추출한 알긴산 수액을 넣는데 필요에 따라서 조절한다. 과자와 빵속에 넣어 찌거나 튀길때에는 알긴산 수액을 적게 넣어서 수분이 적으면 미끌거나 흐르지 않아서 좋다.The reason why potatoes are pickled in sugar is to make them sticky and stick to bread and cookies. Add alginate sap from kelp to pickled potatoes for 2 to 5 hours. Adjust as necessary. When steaming or frying in sweets and bread, add less alginate sap so that less moisture is not slippery or flowing.
알긴산 수액이 많은 것은 가정이나 제과점에서 사용이 편리하면서 집에서 어른, 아이 모두에게 편리하다.Alginate sap is easy to use at home or bakery, but also convenient for adults and children at home.
다시마에서 추출한 알긴산 원액을 잘 넣어섞은 감자는 설탕과, 물엿, 포도당에 절인 상태라 일반 증기로는 잘 익지 않아서 압력 증기로 쪄내면 천연 섬유질이 풍부한 다시마 알긴산 요오드, 칼슘, 미네랄과 무기질이 다른 쨈과 앙금에서는 찾아볼수 없는 맛있고 영양이 풍부한 알긴산 감자쨈과 앙금이 된다.Potatoes mixed with alginic acid extract from kelp are well pickled with sugar, starch syrup and glucose. They are not well cooked with ordinary steam. It is a tasty and nutritious alginate potato and sediment not found in sediment.
상기의 식별자가 없습니다.No identifier above
상기의 식별자가 없습니다.No identifier above
상기의 식별자가 없습니다.No identifier above
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019980044043A KR100279859B1 (en) | 1998-10-21 | 1998-10-21 | Alginate Potato Soup |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019980044043A KR100279859B1 (en) | 1998-10-21 | 1998-10-21 | Alginate Potato Soup |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20000026502A KR20000026502A (en) | 2000-05-15 |
| KR100279859B1 true KR100279859B1 (en) | 2001-02-01 |
Family
ID=19554799
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019980044043A Expired - Fee Related KR100279859B1 (en) | 1998-10-21 | 1998-10-21 | Alginate Potato Soup |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR100279859B1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030018441A (en) * | 2001-08-28 | 2003-03-06 | 배조정 | Manufacture method of potato jam |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100926603B1 (en) * | 2008-02-28 | 2009-11-11 | 김순종 | How to prepare potato jam |
| KR100926604B1 (en) * | 2008-02-28 | 2009-11-11 | 김순종 | How to prepare sweet potato jam |
-
1998
- 1998-10-21 KR KR1019980044043A patent/KR100279859B1/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030018441A (en) * | 2001-08-28 | 2003-03-06 | 배조정 | Manufacture method of potato jam |
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| Publication number | Publication date |
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| KR20000026502A (en) | 2000-05-15 |
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Patent event code: PA01091R01D Comment text: Patent Application Patent event date: 19981021 |
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| PA0201 | Request for examination |
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Patent event code: PE07011S01D Comment text: Decision to Grant Registration Patent event date: 20001031 |
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Comment text: Registration of Establishment Patent event date: 20001106 Patent event code: PR07011E01D |
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| PR1002 | Payment of registration fee |
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