KR100333839B1 - manufacturing yukwa improved taste and shelf-life - Google Patents

Abstract

The present invention relates to a method of manufacturing a confectionery, after washing, crushing and increasing the soaked glutinous rice mixed in the air at a rotational speed of 20 ~ 200rpm in a washing machine after passing the manual or rolling roller 0.3 Shaped and cut to a size of ˜1.5 × 0.3 to 1.5 × 0.1 to 0.3 cm, and then swelled in frying oil containing r-oryzanol at a concentration of 100 to 1,000 ppm with a natural antioxidant, After applying chocolate with a thickness of 1 to 2 mm, the rice cake (plum) or nuts are fixed and dried in a cold-air dryer to produce a fructose, which is prepared as a natural antioxidant during size control and milking process (R-oryzanol). It is a method of manufacturing confectionery that has the effect of prolonging shelf life by preventing addition, preventing rancidity of conifers, and enhancing texture.

Description

Manufacturing method of yogurt with improved shelf life and texture {manufacturing yukwa improved taste and shelf-life}

The present invention relates to a method of manufacturing a fructose, in particular, the size of the product to minimize the amount of oxygen remaining in the product as well as adding a natural antioxidant during the milking process or after applying chocolate to the fructose rice rice rice The present invention relates to a method of manufacturing a confectionery that has been incorporating (plum) or nuts and the like to improve shelf life and texture.

In general, confections have been used mainly in Korea's own holidays, festivals, or various traditional events, and is a type of traditional confectionery that is commonly enjoyed today. Such confections are usually prepared by washing, pulverizing and steaming glutinous rice soaked for about 7 to 20 days, then mixing the air and kneading and frying the dried counter-dried with a suitable size according to the characteristics of the product. Like this, the texture of fried fruit in our oil is Korean traditional food that has soft texture and excellent taste than any snacks in the world because its inside has a porosity like honeycomb.

However, the above-mentioned confectionery is inevitably mixed with oil when swelling into the pores to form porosity into the inside. It is also difficult to commercialize exports as it acts as the main price increase factor for the Korean medicine.

With the development of civilization, the food culture has also changed a lot, and the taste of modern people prefers Western foods such as biscuits, pizza or chocolate rather than traditional Korean foods. However, the consumption of Korean fruits increases while the consumption of Korean fruits, the Korean favorite food, is relatively low. In addition, the currently distributed daikon is a finger-like soldiers and Sanja form of large size that can not be ingested at once, as well as stuck rice rice (plum) or nuts have a problem that can not be kept clean when ingested, In particular, when the size of the confectionary product is large, there is a drawback that the rancidity is promoted due to the increase in the amount of oxygen remaining and the amount of oil retained in the internal porous tissue. In addition, if gas-substituted packaging is applied to block or delay rancidity, the product is damaged during the degassing process, and even if it is not broken, oxygen remaining in the internal porous tissue is diffused during storage and distribution, effectively preventing or delaying rancidity. It is pointed out that it is not allowed.

The present invention has been invented to solve the problems of the conventional confectionery in view of the above situation, and to minimize the amount of oxygen remaining in the product during the production of confectionery to minimize the amount of oxygen remaining in the product, natural antioxidant during the milking process The purpose of the present invention is to delay the rancidity by adding or to apply chocolate to the yogurt and then to fix a rice coating (plum) or nuts to form a thick coating layer to provide a confectionery manufacturing method that increases not only the texture but also the shelf life. There is this.

In the present invention, a method of manufacturing a confectionery for achieving the above object is to wash, pulverize, and increase the soaked glutinous rice, and then mix the air at a rotational speed of 20 to 200 rpm in a scouring machine, and then pass the dough by hand or rolling rollers. 0.3 to 1.5 x 0.3 to 1.5 x 0.1 to 0.3 cm in size, cut, and then swelled in frying oil containing r-oryzanol at a concentration of 100 to 1,000 ppm with a natural antioxidant. After coating the chocolate with a thickness of 1 ~ 2mm on the outer shell, it is characterized in that the rice paddy (plum) or nuts are fixed, dried and packaged with a cold air dryer.

Hereinafter will be described in detail the manufacturing method of the confectionery to improve the shelf life and texture of the present invention.

The present invention washes, grinds and increases the soaked glutinous rice during confectionery manufacturing, and then mixes air at a rotational speed of 20 to 200 rpm in a scorching machine, and then passes through the dough by hand or rolling rollers. 10 ~ 3 times smaller 0.3 ~ 1.5 × 0.3 ~ 1.5 × 0.1 ~ 0.3 cm sized and cut, and then swelled in frying oil added with 100-1,000 ppm of r-oryzanol as a natural antioxidant. Apply chocolate to the skin of the fruit with a chocolate coater on a milk powder made from a baking oven or a baking oven, and then fry rice powder, fried rice (plum) or nuts fried by high pressure with chocolate. After attaching evenly to the fruit, dry it with a cold air dryer to adjust the size of the final product to the bite size of 1.5 ~ 2 cm (W) x 1.5 ~ 2 cm (D) x 1.5 ~ 2 cm (H) Possible to remain in porous tissue inside confectionary products Reducing by a small amount is characterized in that to extend the texture and storage.

Next, the present invention will be described in detail by production method.

① A method of inducing a reduction in the amount of oxygen remaining in the product by adjusting the size of the product.

The present invention provides 1.5 to 2 cm (W) x 1.5 to 2 cm (D) x 1.5 to 2 (the final product is 2 to 10 times smaller than the conventional size to induce a reduction in the amount of oxygen remaining in the porous tissue inside the confectionary product. H) Adjust to a bite size of cm or less. That is, the soaked glutinous rice is washed 1 to 5 times, dehydrated for 1 to 5 hours, pulverized 1 to 3 times using a roller mill (grinding process), and then steamed. This is mixed with air at a rotational speed of 20 to 200 rpm in a washing machine, and then kneaded into a 0.3 to 1.5 x 0.3 to 1.5 x 0.1 to 0.3 cm size by hand or through a rolling roller.

Then, the final product, which has undergone drying, lacquer swelling, malt coating, and rice rice / nuts, etc., has a size of 1.5 to 2 cm (W) x 1.5 to 2 cm (D) x 1.5 to 2 (H) cm or less. To adjust to the size of the bite.

Confectionery produced by such a manufacturing method has a storage capacity by delaying the rate of rancidity because the amount of oxygen remaining in the porous tissue inside the confectionary product is 2 to 10 times smaller than that of the finger-shaped (military apple) or the large (fruit) fruit that was prepared by the existing method. It can be extended and can be eaten in one bite so that the attached rice rice (plum) or nuts do not fall and keep clean. In addition, the application of gas-substituted packaging has the side effect of reducing the breakage rate compared to the oil produced in the degassing process.

② How to add gamma-orizanol as a natural antioxidant in the milking process

In the method (1) described above, gamma-orizanol (r-oryzanol) is added to the frying oil at a concentration of 100 to 1,000 ppm during the milk swelling step. This delays the rancidity of the fats and oils absorbed in the fruit, and can improve the shelf life of the fruit.

(Example)

The soaked glutinous rice was washed three times, dehydrated for 3 hours, crushed twice using a roller mill, and then steamed for 15 minutes. This is mixed with air at a rotational speed of 50 rpm in a scouring machine, and then passed through a rolling roller to form, cut and dry the dough into a size of 3 x 3 x 0.3 cm. Then, 200 ppm and 1,000 ppm of gamma-oryzanol was added to the fried oil, and the oil and the opposite group were swelled, and the peroxide value was measured while storing in a 40 ° C. thermostat. The results are stored in a 40 ° C. thermostat. Peroxide over time was shown as a test result.

(Comparative Example)

In the same manner as in Example, the anti-follicle was prepared, and then frying oil was added to the frying oil without r-oryzanol, and then the peroxide value was measured while storing in an incubator at 40 ° C., and the results are shown in Table 1 below. .

storage duration 1 week 2 weeks 3 weeks 4 Weeks 5 Weeks 6 Weeks Week 7 8 Weeks Comparative example 2.8 3.4 16.4 19.2 44.8 71.4 232.2 402.1 Example (200 ppm) 2.4 3.2 7.4 17.9 36.4 55.8 97.8 110.8 Example (1,000 ppm) 1.6 3.6 5.8 15.2 40.8 65.6 105.2 120.8

From Table 1, it can be seen that the addition of gamma riozanol (r-oryzanol) improves shelf life than not adding.

③ How to coat chocolate on Yugua-tang

The present invention, in the manufacturing method of traditional confectionery mainly made of glutinous rice, lactose-foamed, or a chocolate coating machine using a principle such as spraying or dipping method on a yugwatang made by a machine using the principle of a baking oven. After applying chocolate to a thickness of about 1 to 2 mm, attach rice flour or rice fried rice (plum) and nuts fried at high pressure evenly to the chocolate-coated confectionery, dry it with a cold air dryer, and then package it.

In the present invention, since the unique taste of chocolate and nuts is added to the taste of modern people by avoiding the simple taste of traditional Korean sweets, the preference for Korean sweets can be increased regardless of East and West, especially the taste of chocolates and nuts. Even children who are guided by food or sweet taste can enjoy eating. In particular, it is useful to extend the storage and shelf life by preventing the rancidity of the fruit due to the air (oxygen) blocking effect due to the chocolate coating.

As described above, the confectionery prepared by the production method of the present invention delays the rate of rancidity by controlling its size, thereby extending the shelf life, and preventing the rancidity by adding gamma riozanol (r-oryzanol) as a natural antioxidant during the milking process. There is an increasing advantage, coating chocolate with lactose-enriched fruit, and evenly attaching rice powder, rice (plum) and nuts to chocolate-coated milk fruit to prevent contact with oxygen to prevent rancidity It has the effect of improving the texture.

Claims (1)

After washing, crushing and increasing the soaked glutinous rice, mix the air at the rotational speed of 20-200rpm in the scouring machine and pass the dough passed by hand or rolling roller 0.3-1.5 x 0.3-1.5 x 0.1-0.3 cm After shaping, cutting and then swelling in frying oil containing r-oryzanol at a concentration of 100-1,000 ppm as a natural antioxidant, and applying chocolate with a thickness of 1 mm to 2 mm in the shell of the swelling-expanded milk A method of manufacturing a confectionery that enhances shelf life and texture, wherein the rice (plum) or nuts are fixed and dried with a cold air dryer.