KR100334620B1 - Ginseng-Containing Korean Cracker(Yoogwa) and Process for Preparing the Same - Google Patents

Abstract

The present invention is prepared by mixing the glutinous rice with sake lees to prepare a dough material with improved texture, and cut and fried the noodle made from it to obtain a yutang (인 物), ginseng syrup containing ginseng sugar solution The present invention relates to a ginseng fruit family containing a pharmacologically active ingredient of health-producing ginseng, which is obtained by dipping, and which has a high preference and is easy to store and distribute. Ginseng confectionery manufacturing method of the present invention is a step of mixing the glutinous rice and sake lees mixed, aged, washed in water, and then added to the soaked soybean and ground to obtain glutinous rice flour; Adding ginseng flour, soju and water to electric glutinous rice flour to knead, kneading the dough, then kneading the dough again and pushing to obtain a plate-shaped noodle stand; Cutting the electric faceplate and shaping it into a fructose shape, drying the electroformed dough, and then frying it in cooking oil to obtain milky water; And dipping electric lactose into ginseng syrup, taking it out, applying garnish, and cooling. According to the present invention, it is possible to apply the active ingredient and flavor of ginseng to the milkweed in a simple manner, and the high quality ginseng milkweed, which is not only beneficial to health but also has high taste and is easy to develop industrially, by a simple process Can be prepared.

Description

Ginseng Fruit and its manufacturing method {Ginseng-Containing Korean Cracker (Yoogwa) and Process for Preparing the Same}

The present invention relates to ginseng fruit and a method for producing the same. More specifically, the present invention is prepared by mixing the glutinous rice with sake lees to prepare a dough material with improved texture, and cut and fried the noodles made from it to obtain a spoiled water (ginseng sugar solution) The present invention relates to a ginseng fruit family containing a pharmacologically active ingredient of healthy ginseng, which is obtainable by immersing in ginseng syrup, which has a high preference, and which is easy to store and distribute.

One of the representative traditional foods in Korea, Yuwa (油 果) is a confectionery fried by mixing rice flour or wheat flour with sesame oil and honey, and has been widely used since the Goryeo Dynasty. Confections have been used as a traditional food of course on the date of holiday or ceremonial occasions in Korea, but due to the aging of rice components used in the manufacture of most confections, it was inconvenient in distribution and storage and low in palatability. In other words, when using rice in the manufacture of confectionery, as the rice cake made of rice hardens after one day, the confectionery produced is easily hardened due to the aging of the rice, which makes it difficult to eat and also difficult to digest. As a disadvantage, it has been a disadvantage for industrial development.

On the other hand, in the case of glutinous rice, since aging does not occur more easily than rice, it does not harden even after time of manufacture, and has the advantage of easy digestion, and has also been used in the manufacture of confections. However, when the glutinous rice is used in the manufacture of confectionery, in order to improve the dense texture of the glutinous rice, the glutinous rice must be immersed in water to be cut for more than a week. Occurred. Accordingly, there is a need to solve the above problems, to facilitate the distribution and storage of confections, as well as to develop a technology for industrially developing confections, a traditional food.

On the other hand, attempts to incorporate ginseng into traditional foods have continued, and Korean Patent Publication No. 86-1422, Korean Patent Publication No. 89-3091, Korean Patent Publication No. 91-5590 or Korean Patent Publication No. 98-38355, etc., discloses a method of manufacturing ginseng snacks, a method of manufacturing nourishing tonic foods, or a method of manufacturing confectionery based on ginseng and soybeans, but since all of them contain ginseng as the main ingredient, In addition, the burden of ginseng should be removed to improve palatability. Accordingly, when ginseng is to be combined with traditional foods, it is economically developed a technology that can insert ginseng active ingredients and flavors, while at the same time properly masking the unique taste of ginseng without additional consideration, There is a need to select suitable applications that can improve flavor.

Therefore, the present inventors, as a result of diligent efforts to develop a process for preventing the hardening (aging) of the fruit, as well as to develop a new material for the ingredient of the fruit, during the manufacturing of the traditional food, the fruit, mixed with sake to glutinous rice (酒 () It has been confirmed that the texture of glutinous rice can be effectively improved by a simple process of aging, and when the lactose obtained during the manufacturing process of the fruit is immersed in a syrup containing ginseng sugar solution, The unique flavor can be inserted efficiently, and the flavor of ginseng is removed and the flavor blends well with the fruit to produce a luxurious taste, thereby economically applying the pharmacologically active ingredients and flavors of ginseng to the food. Of course, it was confirmed that a high quality sweet fruit with high preference can be prepared, and thus, the present invention has been completed.

As a result, the main object of the present invention is to provide a ginseng fruit family, which is beneficial to health, high preference, easy to store and distribute by adding the active ingredient and flavor of ginseng to the flavor of the traditional yogurt.

It is another object of the present invention to provide a standardized and simple method for producing an electric ginseng fruit.

1 is a process chart showing the manufacturing process of ginseng fruit.

The ginseng confectionery manufacturing method of the present invention is a step of mixing the glutinous rice and sake lees, aged, washed in water, and then pulverized by adding soybeans soaked in water to obtain glutinous rice flour; Adding ginseng flour, soju and water to electric glutinous rice flour to knead, kneading the dough, then kneading the dough again and pushing to obtain a plate-shaped noodle stand; The electric noodle was cut to form into a confectionery shape, and the electroformed dough was dried, then fried in cooking oil at 80 to 100 ° C., and then fried to cooking oil at 150 to 180 ° C. to obtain a milky water. Process of doing; And dipping electric lactose into ginseng syrup for 5 to 15 minutes, taking it out, applying garnish, and cooling.

Hereinafter, the manufacturing method of the ginseng confectionery of the present invention will be described in more detail by dividing the process.

First step : obtaining glutinous rice flour

Glutinous rice and sake are mixed and aged, washed in water, and then soaked in water and ground to obtain glutinous rice flour: 20-30% by weight of sake lees are mixed with respect to the weight of glutinous rice, and aged is 18 to It is carried out at 25 ° C. for 48 to 72 hours. The reason for aging the glutinous rice mixed with sake lees is to inhibit the aging by applying starch degrading enzymes such as amylase contained in the sake lees to the glutinous rice to improve sensation, texture, as well as sweet sugar and oligosaccharide, This is to transfer flavor components such as low-cost alcohols into glutinous rice, the main ingredient of confectionery. Amylase is an enzyme that partially hydrolyzes starch. It has been used for various purposes in the food field. However, it has not been applied to the traditional foods, but it has never been tried to ripen glutinous rice using sake lees. .

After the glutinous rice has matured, it is simply washed in water and drained, and then soaked in water for 2 to 10 hours in advance, soaked soybean is added to 3 to 5% by weight based on the weight of the glutinous rice. Grinding to obtain glutinous rice flour of the particle size of flour. The reason for mixing soybeans is to give a soft eating feeling, and thus the ginseng confectionery produced can be obtained to have a savory taste. By the above-mentioned process, pale pink glutinous rice flour is obtained.

Second Step : Obtaining Cotton Pads

Ginseng flour, soju and water are added to the glutinous rice flour obtained in the first step to knead, steamed, kneaded, and pushed to obtain a plate-shaped noodle stand: ginseng flour for the total weight of glutinous rice flour 0.5 to 1% by weight, 8 to 12% by weight of soju and 5 to 10% by weight of water are kneaded, and then steamed for 30 to 60 minutes. Ginseng powder is added for the purpose of pharmacological effect and flavor of ginseng. Conventional distilled or dilute distilled liquor with an alcohol concentration of about 20-30% is added for softening and by adding water, the mixture is well mixed and has a viscosity. The process of steaming the dough can be carried out using a conventional cooker, the kneading process can also be used in the art commonly used in the art. In particular, during the re-kneading after the steaming process, it is preferable to knead until the dough is in order to further improve the texture of the glutinous rice and to add tenacity to the medicine. Next, the dough is passed through a conventional red sesame, extruder or cotton noodle maker to obtain a flat plate-shaped noodle, taking into account the shape-forming or frying process of the fruit, the noodle obtained is 1.2-2.0 mm thick, preferably 1.5 mm. It is good to maintain the thickness inside and outside. In addition, the obtained cotton stand may be processed as it is, but may be further included in a drier or the like to be dried at a temperature of 18 to 29 ° C. for 48 to 72 hours for aging, and further to increase storage.

Third Step : Obtaining Lactate

The cotton strip obtained in the second step is cut and shaped into a fructose shape, and the electroformed dough is dried, then fried in cooking oil at 80 to 100 ° C. and then fried in cooking oil at 150 to 180 ° C. In this case, the fruit-shaped molding is carried out by cutting the cotton strip into a polygonal shape including a rectangle or a square, and the dough is dried to remove moisture of the formed dough. It is put in a dryer and dried for one to two days at a temperature of 28 to 30 ℃. Next, the frying-shaped molded dough is fried twice in cooking oil, which is intended to give a savory taste of the oil and to effectively gelatinize it, which is 5 to 10 at a low temperature of 80 to 100 ° C. during the first frying. Fry until the dough expands and swells for a minute, and the second frying is fried at a high temperature of 150 to 180 ° C. for 3 to 5 minutes until the shape solidifies. Pink frying water is obtained by the electric frying operation.

Fourth step : dipping ginseng syrup and obtaining ginseng fruit

Soaked water obtained in the third step is soaked in ginseng syrup for 5 to 15 minutes, then taken out, coated with garnish and cooled to obtain ginseng fruit: At this time, ginseng syrup is mixed and stirred with ginseng syrup raw material in advance, Prepared to maintain the temperature of 80 to 100 ℃, ginseng syrup raw material is 30 to 35% by weight of sugar, oligosaccharides, honey or syrup 30 to 35% by weight and ginseng or red ginseng sugar solution in a ratio of 30 to 35% by weight Mix, stir well, and raise the temperature to ensure smooth penetration and application of syrup to the milky water.

On the other hand, the sugar solution of ginseng or red ginseng is boiled for 1.5 to 3 hours by adding 1.5 to 3 kg of oligosaccharide, disaccharide or monosaccharide and 15 to 20 liters of water per 1 kg of ginseng or red ginseng, and then filtering out only the solution to a volume of 4 to 6 liters of the final solution. Use concentrated ones. In particular, when preparing a sugar solution of ginseng or red ginseng, it is preferable to use oligosaccharides because sugar becomes too strong when sugar is used as a sweetening ingredient. When dipping lactose into ginseng syrup, the active ingredients and unique flavors of ginseng are properly inserted in 5 to 15 minutes. If the soaking time is shorter than this, the ginseng is incompletely inserted. The flavor of ginseng is inserted too thick. After the immersion is finished, garnish with a garnish on the surface of the fruit before the fruit is cooled. The garnish consists of rice rice flour, perilla, sesame seeds, mugwort powder and black sesame seeds. The mixture is applied to the upper surface of the fruit in consideration of color and other preferences.

The ginseng confectionery obtained through the above manufacturing process is effectively inserted into the taste and aroma of ginseng, effectively increasing the palatability of the traditional confection. In addition, since the sweet component of the sweet fruit to remove the gourd (苦味) of ginseng appropriately, the application of ginseng does not have to consider separately the taste and aroma preference. In addition, since the glutinous rice is used as a main raw material, the ginseng confectionery produced is not easily hardened, and by ripening the glutinous rice using sake lees, the process time of the manufacturing process can be shortened, and the precise texture of the glutinous rice can be effectively improved. Can be. The manufacturing process of the ginseng confectionery of the present invention described above is shown in FIG.

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only for illustrating the present invention in more detail, it will be apparent to those of ordinary skill in the art that the scope of the present invention is not limited by these examples in accordance with the gist of the present invention. .

Example 1 Preparation of Ginseng Fruit

20 kg of glutinous rice was mixed with 5 kg of gourds, aged for 56 hours at a temperature of about 20 ° C., and then simply washed in water. 0.8 kg of soybeans soaked in water for 5 hours in advance were added and crushed with a crusher. A fine glutinous rice flour was obtained. Next, 0.8% by weight of ginseng powder, 10% by weight of soju and 10% by weight of water were kneaded, and then kneaded in a steamer for 45 minutes, and re-doughed to further improve the texture of the glutinous rice. Then, the dough was passed through an extruder to obtain a flat plate surface. The obtained cotton stand was put into a dryer and dried at a temperature of about 20 ° C. for 50 hours. The dried cotton stand was cut and molded into a fructose shape, and the electroformed dough was put into the dryer again at a temperature of about 30 ° C. for 24 hours. Dried over. Next, fructose shaped dough was fried in cooking oil at a low temperature of about 90 ° C. for 8 minutes and at a high temperature of about 150 ° C. for 5 minutes to obtain a milk water, and the electric milk water was soaked in ginseng syrup for 10 minutes. Next, the mixture was taken out and coated with a mixture of rice flour and black sesame as garnish, and cooled to give a ginseng confection. At this time, the ginseng syrup was previously mixed with sugar, honey and ginseng sugar solution of the ginseng syrup raw material in a mixing ratio of 1: 1: 1, stirred, and used to prepare a temperature of 90 ℃.

Comparative Example 1 : Preparation of Yuga using Rice

Instead of glutinous rice, rice was used, and a fructose was prepared by the same manufacturing method as in Example 1 except that the rice was soaked in water for two days without using sake.

Comparative Example 2 : Preparation of Yugwa without Lime

Without using a gourd, except that the glutinous rice was soaked in water for two days was prepared in the same manner as in Example 1.

Comparative Example 3 : Preparation of Yugwa without Ginseng Sugar

Ginseng powder was not added during the production of the fruit, and the fruit was prepared in the same manner as in Example 1 except that oligosaccharide was added to the syrup instead of the ginseng sugar solution.

Sensory evaluation

Sensory tests were performed on the ginseng fruit of the present invention prepared in Example 1, two kinds of milk powders prepared in Comparative Examples 1 to 3 as a control group, and two common fruit powders available on the market. The sensory test was performed by classifying taste and eating habits. The sensory test was conducted on a total of 30 people aged 20 to 65 years, using a 9-point scoring method to score between 1 (very bad) and 9 (very good). Table 1 shows.

Sensory Evaluation of Ginseng Fruit Kinds Taste of the first day Eating feeling of the first day Taste of the third day Eating feeling of the third day Overall score Example 1 8.0 7.9 7.8 7.5 7.8 Comparative Example 1 7.1 7.4 7.4 7.2 7.3 Comparative Example 2 7.6 7.3 7.3 7.0 7.3 Comparative Example 3 6.9 6.4 6.1 6.2 6.4 Yugwa 1 * 6.8 6.5 6.0 6.0 6.3 Yugwa 2 * 6.4 6.1 5.9 5.5 6.0

*: Commercially available confections

As can be seen in Table 1, the ginseng fruit family prepared according to the production method of the present invention was evaluated to have a better taste and a better eating feeling than a common fruit family as a control group. In addition, the use of glutinous rice as the main ingredient of confectionery was evaluated to have a higher preference than using rice, and the prepared condensed milk did not harden and was easy to store and distribute. In particular, ginseng's inherent taste and aroma were effectively inserted not only on the outer surface of the fruit, but also inside, resulting in the appearance of a new fruit that has a long lasting flavor.

As described and demonstrated in detail in the above, the present invention is a method of producing ginseng confectionery, which is beneficial to health by at the same time the active ingredient and flavor of ginseng added to the traditional flavor of the fruit, and at the same time high preference, not easily hardened And it provides a ginseng fruit produced thereby. According to the present invention, it is possible to apply the active ingredient and flavor of ginseng to the milkweed in a simple manner, and the high quality ginseng milkweed, which is not only beneficial to health but also has high taste and is easy to develop industrially, by a simple process Can be prepared.

Claims (6)

(Iii) mixing 20-30% by weight of sake lees in glutinous rice, aging at 18-25 ° C. for 48-72 hours, washing with water, adding soybeans soaked in water and grinding to obtain glutinous rice flour; (Ii) adding ginseng flour, soju and water to the electric glutinous rice flour to knead, kneading the dough, then kneading the dough again and pushing to obtain a plate-shaped cotton cloth having a thickness of 1.2 to 2.0 mm; (Iii) Cut the electric cotton pad and shape it into a confectionery shape, dry the electroformed dough, and then fry it in cooking oil at 80 to 100 ° C, and then fry it in cooking oil at 150 to 180 ° C. Process to obtain (Iii) 1.5 to 3 hours of electric lactose by adding 30 to 35% by weight of sugar, 30 to 35% by weight of oligosaccharide, disaccharide or monosaccharide and 1 to 3 kg of oligosaccharide, disaccharide or monosaccharide and 15 to 20 liters of water per 1 kg of ginseng or red ginseng After boiling, the solution is filtered and concentrated to 30 to 35% by weight of ginseng or red ginseng sugar solution, which is concentrated to a volume of 4 to 6 liters of the final solution, mixed and soaked in dissolved ginseng syrup for 5 to 15 minutes, then taken out and coated with garnish. And a step of cooling ginseng fruit. The method of claim 1, Soybeans are immersed in water for 2 to 10 hours, characterized in that 3 to 5% by weight based on the total weight of glutinous rice and gourd Method of preparing ginseng fruit. The method of claim 1, 0.5 to 1% by weight of ginseng powder, 8 to 12% by weight of soju, and 5 to 10% by weight of water, kneaded with glutinous rice flour, and then steamed for 30 to 60 minutes. Method of preparing ginseng fruit. delete The method of claim 1, Garnish is characterized in that the mixture of two or more selected from the group consisting of rice rice flour, perilla, sesame seeds, mugwort powder and black sesame Method of preparing ginseng fruit. Ginseng fruit family prepared by the method of claim 1.