KR101195737B1 - Manufacturing method of traditional korean sweets improved appealability and antioxidant activity and thereby made traditional korean sweets - Google Patents

Abstract

PURPOSE: Korean traditional cookies with improved functionality and antioxidant activity, and a producing method thereof are provided to enable users to store the cookies for a long time by controlling the production of peroxide lipoprotein. CONSTITUTION: A producing method of Korean traditional cookies comprises the following steps: soaking glutinous rice in water, and fermenting the glutinous rice at 22-27 deg C for 3-5 days before dehydrating to obtain fermented glutinous rice powder; mixing 100 parts of obtained fermented glutinous rice powder by weight with 3-10 parts of black garlic powder by weight, and adding water into the mixture to obtain dough; steaming the dough at 90-110 deg C for 30-50 minutes; rolling a sheet using the steamed dough, and soaking the sheet in 80-90 deg C cooking oil for 2-3 minutes; frying the soaked sheet at 160-200 deg C; and coating the sheet with grain syrup. [Reference numerals] (AA) Performance example1; (BB) Performance example2; (CC) Performance example3; (DD) Performance example4; (EE) Comparison example1

Description

Manufacturing method of traditional Korean sweets improved appealability and antioxidant activity and thereby made traditional Korean sweets}

The present invention relates to a confectionery and a method of manufacturing the same, to improve the functional properties such as color, aroma, taste, chewability and to enhance the antioxidant activity, and relates to a confectionery capable of long-term storage.

Hanga, one of the representative traditional foods of Korea, is a confectionery made by kneading rice flour or wheat flour with sesame oil and honey. In Korea, where rice is a staple food, Korean confectionery has been made using grains, beans, nuts, honey and oil. The types of Korean fruits are divided into oil-based fruits, milk fruits, polysaccharides, tablets, ripe fruit fruits, fruit flakes, malted sugar, and sugar, depending on how they are made. .

It is thought that the use of sweets was mentioned in the literature since or during the Goryeo period. During the Goryeo Dynasty, when Buddhism prevailed, the confectionery, such as milk, which was accompanied by tea while controlling meat eating and enjoying tea, developed especially. In the Joseon Dynasty, the Korean Medicine occupied an important position as a food for rites of passage. As such, the Korean family has long been used as a favorite food on the day of the festival and ceremonial occasions in Korea. In the 1900's, however, sugar was imported and Western confectionery began to lose its place.

In recent years, various kinds of Korean fruits have been processed and distributed as public interest and consumption of traditional foods have increased. However, traditional Korean fruits have a sweet taste and are easy to get tired of. It is the cause of various adult diseases such as brain and cardiovascular disease, and it is true that there is a lack of functionalities such as health promotion, such as preventing aging, in addition to serving as snacks or favorite foods. In addition, because it is mainly fried in oil and swells during the manufacture of Korean confectionery, it has a high fat content and is a porous food, which has a problem of deterioration of physical properties due to moisture absorption during storage, and due to the rancidity of lipid components due to sunlight, air contact, and high temperature. When stored at 30 ° C. there was a difficult problem of storage for more than 4 weeks.

The present invention has been made to solve the above problems, the object of the present invention is to improve the organoleptic function, such as color, flavor, taste, chewiness, intake, compared to the traditional Korean confectionery, and to enhance the antioxidant activity function and various adult diseases and The purpose of the present invention is to provide a method for preparing a functional Korean confectionery that can be prevented from aging and inhibit the formation of lipid peroxide for a long time to be stored.

In order to solve the above problems, the present invention,

(1) fermenting glutinous rice to prepare a glutinous rice fermented powder, (2) mixing black garlic powder to improve antioxidant activity and functionality in the glutinous rice powder and adding water to prepare a dough, (3) the It provides a method of manufacturing a confectionery comprising the step of steaming the dough, (4) forming and milking the counter-top with the steamed dough, (5) coating the bird bite on the surface of the spoiled counter-top .

According to a preferred embodiment of the present invention, the step (1) can be produced glutinous rice fermented powder by immersing the glutinous rice, fermented for 3 to 5 days at 22 to 27 ℃ and dehydrated.

According to another preferred embodiment of the present invention, the black garlic powder of step (2) is aged garlic for 50 to 95% at 40 to 60 ℃ 350 to 450 hours, dried to 20 to 60% moisture content Can be prepared.

According to another preferred embodiment of the present invention, the black garlic powder of step (2) may be mixed 3 to 10 parts by weight based on 100 parts by weight of glutinous rice powder.

According to another preferred embodiment of the present invention, the dough of step (2) may further mix 3 to 10 parts by weight of the pulse powder with respect to 100 parts by weight of glutinous rice powder and the pulse powder may be mixed in the form of a liquid. .

Step (3) may be steamed for 30 to 50 minutes at 90 to 110 ℃ the dough.

The milking of step (4) may be prepared, including a) immersing in cooking oil at 80 to 90 ° C. for 2 to 3 minutes, and b) milking in cooking oil at a temperature of 160 to 200 ° C.

In addition, the present invention provides a confectionary containing black garlic powder for glutinous rice powder, crude syrup and antioxidant activity and functional improvement.

According to a preferred embodiment of the present invention, the crude texture may be coated on the surface of the glutinous rice powder and black garlic powder mixture.

According to another preferred embodiment of the present invention, the confection may include 3 to 10 parts by weight of black garlic powder based on 100 parts by weight of glutinous rice powder.

According to another preferred embodiment of the present invention, the Korean confectionery may further comprise 3 to 10 parts by weight of soybean powder with respect to 100 parts by weight of glutinous rice powder.

Hereinafter, terms used in the present invention will be described.

As used herein, the term "counter" means a thin, rounded piece made from dough.

In order to solve the problem of excessive sweetness and easy tiredness of the existing Korean confectionery, the Korean confectionery prepared through the manufacturing method of the present invention is superior to the traditional Korean confectionery in terms of nutrition by the addition of useful ingredients included in black garlic, and the color of black garlic is Due to the good color, chewability and intake are improved, and the sweet taste and sweet taste of black garlic are added to improve the texture.

In addition, beyond the existing prejudice that the Chinese medicine is harmful to health, it is possible to manufacture health functional Chinese medicine by adding antioxidant activity function that helps prevent adult diseases such as arteriosclerosis, brain and cardiovascular system disorders, and prevent aging. It is possible to produce a confectionery that can be stored for a long time by suppressing the rancidity of fat due to air contact and high temperature.

1 is a graph showing the hydrogen donating ability for the confectionery prepared according to the method of Examples 1 to 4 and Comparative Example 1.
Figure 2 is a graph showing the acid value of the lipid component for the confectionery prepared according to the method of Examples 1 to 4 and Comparative Example 1.
Figure 3 is a graph showing the peroxide value of the lipid component for the confectionery prepared according to the method of Examples 1 to 4 and Comparative Example 1.

Hereinafter, the present invention will be described in more detail.

As described above, the traditional sweets have a sweet taste and are easy to get tired of, and have high calories, causing various adult diseases such as arteriosclerosis, obesity, brain and cardiovascular disease, etc. There was a problem of lack of functionality such as health promotion.

In the present invention, (1) fermenting the glutinous rice to prepare a glutinous rice fermented powder, (2) mixing the black garlic powder to improve the antioxidant activity and functionality in the glutinous rice powder and adding a water to prepare a dough, (3) steaming the dough, (4) forming and milking the counter machine with the steamed dough, and (5) coating the syrup on the surface of the spoiled counter machine. By providing a method, it is possible to improve sensory characteristics such as nutrition, color, taste, chewability, and intake, and to add antioxidant activity functions that help prevent adult diseases such as arteriosclerosis, brain and cardiovascular disorders, and prevent aging.

Step (1) to ferment the glutinous rice to produce a glutinous rice fermented powder. Step (1) is a basic step for producing a confectionery can be applied to the manufacturing method of glutinous rice fermented powder commonly used in the confectionery, the period of fermenting glutinous rice powder is not particularly defined, but more preferably washed glutinous rice After the powder is immersed in a sufficient amount of water, fermented and dehydrated at 22 to 27 ℃ for 3 to 5 days to prepare a glutinous rice fermented powder. If the fermentation period is less than three days, there is a problem that the fried counterpart is not sufficiently expanded in the process of frying the counterpart, and the fried counterpart is also hardened. The expansion of the counter-pressure is a process in which the heat of oil is transferred to the pupa when the dried counter-counter is put in the heated oil, causing the air inside the pupa to expand, water vaporizes, and swelling pressure is formed. The immersion process changes the properties of glutinous rice starch and affects the degree of expansion of the Korean confection.If it is immersed for longer than 5 days, the microstructure of the glutinous rice may cause tissue breakdown, such as breaking the cell membrane on the surface of the glutinous rice. .

The temperature of the immersion process is closely related to the immersion time. The lower the immersion temperature, the longer the immersion time. 10 to 20 ℃ is required to immerse for a long time of more than 10 days, but it is preferable to ferment for 3 to 5 days at 22 to 27 ℃ to shorten the process time while maintaining the quality.

In the step (2), the black rice powder is mixed with glutinous rice powder to improve antioxidant activity and functionality, and water is added to prepare a dough.

Black garlic may be used by fermenting and aging garlic at a constant temperature and humidity for a long time without baking or boiling garlic to evaporate sulfur compounds, which are characteristic of garlic, to remove spicy taste and unpleasant odors and to increase body absorption. The black garlic powder of step (2) may be applied without limitation as long as it is a method for producing a normal black garlic, preferably aged garlic at 50 to 95% humidity for 350 to 450 hours at 40 to 60 ℃, 20 It may be prepared by drying to a moisture content of from 60%.

  Black garlic contains 10 times more antioxidant enzyme (SOD; SuperOxide Dismutase) than raw garlic, and PPO (Polyphonel oxidase) contains about 10 times more. S-aryl cysteine, a type of sulfur compound, is a new active ingredient not found in raw garlic. It also has the advantage that S-aryl cysteine removes free radicals that are a major cause of all illnesses and aging. It cleanses and strongly inhibits the progression of arteriosclerosis. Raw garlic has a strong irritant and odor, so it was irritating to the stomach. However, black garlic is fermented and aged, and its pharmacological effect is almost 10 times higher than raw garlic. It has little smell and can be eaten by people who avoid garlic.

The black garlic powder of step (2) may be mixed 3 to 10 parts by weight based on 100 parts by weight of glutinous rice fermented powder. If less than 3 parts by weight of black garlic is added to the functional and antioxidant activity enhancement effect is insignificant, and if more than 10 parts by weight of black garlic is strongly felt and taste may be rather poor texture. (See Table 4)

Table 5 is a sensory evaluation data for the black garlic confectionery of the present invention Examples 2 and less than 3 parts by weight of black garlic powder in excess of 10 parts by weight compared to Example 1 including black garlic powder in the color, taste, chewiness It can be seen that the evaluation was low.

The dough of step (2) may be further mixed with 3 to 10 parts by weight of the pulse powder with respect to 100 parts by weight of glutinous rice powder, the pulse powder may be mixed in the form of a liquid.

When the mixture is prepared by further mixing the powder of the bean powder, the texture of the sweets is softened by the decomposition of starch due to the α-amylase action of the bean, which improves the chewiness and reduces the firmness of the surface. In harmony with the aroma of the can enhance the taste. (See Table 4)

In Table 5, Example 4, in which 5 parts by weight of bean powder was additionally mixed, received not only excellent evaluation in sensory evaluation compared to Comparative Example, but also better evaluation in terms of taste and chewability compared to Example 1 in which only black garlic powder was mixed. You can see that.

Step (3) is to steam the dough. The dough may be steamed at 90 to 110 ° C. for 30 to 50 minutes. Steaming is performed to uniformly gelatinize the glutinous rice starch. In the early stage of heating, the action of various microorganisms and enzymes occurs rapidly. In the late stage of heating, sterilization and inactivation of enzymes occur.

The shape and size can be determined according to the preference when forming the counter machine with steamed dough. It is preferable to mold in a size of 10 cm × 10 cm × 0.2 cm for the string and 4 cm × 1 cm × 0.2 cm for the steel column.

The molded counter is dried for 2 to 3 days to dry the moisture content of 4 to 6%, the dried ground piled up one by one to seal the air and moisture so that it can be stored for 4 to 5 days. After sealing for 4 to 5 days, the desired shape can be more easily formed during frying.

Step (4) is to form and melt the counter to the steamed dough. The milking of step (4) may be prepared, including a) immersing in cooking oil at 80 to 90 ° C. for 2 to 3 minutes, and b) milking in cooking oil at a temperature of 160 to 200 ° C. If the cooking temperature of the cooking oil is deeply fried, the cooking oil will not swell properly enough to have a soft volume, and the desired shape will not be formed. There is a problem. Therefore, in the step of frying the base, it is preferable to call the base in cold oil before frying at high temperature.

Step (5) is to coat the texture to the surface of the anti-floating counter. Prepared fried counterpart is settled in the liquid mixture mixed with starch syrup and other additives, then taken out, decorated with garnish before cooling to prepare a black garlic confection.

Korean confectionery prepared through the above-described method has a composition comprising black garlic powder for glutinous rice powder, crude syrup and antioxidant activity and functional improvement. Through this, it is possible to solve the problem of getting tired easily with excessively sweet taste of traditional Korean confectionery, improve the color, improve chewability and intake, and improve the texture by adding sweet and savory taste of black garlic. In addition, the homeostatic activity is added to the effect of preventing adult disease, aging.

Specifically, the texture may be coated on the surface of the glutinous rice powder and black garlic powder mixture.

The amount of black garlic powder added to the confectionery may include 3 to 10 parts by weight of black garlic powder based on 100 parts by weight of glutinous rice powder.

In addition, the confectionery may further comprise 3 to 10 parts by weight of soybean powder with respect to 100 parts by weight of glutinous rice powder. In the case of further mixing of the pulse powder, the cracking effect of starch is caused by the α-amylase action of the bean, which improves the chewiness due to the soft texture of the fruit and the effect of reducing the firmness of the surface. Can improve the taste. (See Table 4)

Hereinafter, the present invention will be described in more detail with reference to Examples, but the following Examples are not intended to limit the scope of the present invention, which will be construed as to help the understanding of the present invention.

Preparation Example Preparation of Black Garlic Powder

The whole garlic root was removed and the stem was left in the top 1 ~ 2cm. The garlic was peeled off automatically and the grade was classified according to the size.

The garlic was washed once with running water and then placed in an airtight container, and then aged in a constant temperature and humidity aging room adjusted to a temperature of 50 ° C. and a humidity of 90% for 15 days. After that, it was transferred to a low temperature aging room controlled at 40 to 70 ° C. and dried for 40 to 72 hours until the water content was 30%, thereby making black garlic, a fermented aged garlic.

The black garlic prepared as described above was powdered using a freeze dryer (Thermo Scientific, Supermoduly 0220, Asheville, USA), and then 100mesh standard fasteners were used in the invention.

≪ Example 1 >

Glutinous rice was prepared by removing foreign substances after selecting the varieties of jangjungbok glutinous rice, a variety suitable for the manufacture of Korean sweets.

The glutinous rice was soaked, fermented for 3 days at a temperature of 25 ℃ to produce a glutinous rice fermented product, and then dehydrated and milled to 80mesh using a roller mill three times to prepare a glutinous rice fermented powder.

6 parts by weight of black garlic powder was mixed with 100 parts by weight of glutinous rice fermented powder, water was added so that the final moisture content was about 20%, and then kneaded to form a dough.

Put the formed dough into the rice cake, and steam it for 30 minutes with steam. Then, put the steamed dough into the dough and apply the glutinous rice powder evenly so that the dough kneaded at 75rpm does not stick to the plate or roller. After stretching to cut the size of about 1 × 4 × 0.5 cm to prepare a counter.

The molded counter group was first dried naturally for 10 hours and then dried for 2 hours in a drier (40 ° C.) for 12 hours to maintain a final moisture content of 14% or less. Then, the surface of the counter and the water content inside the counter uniformly to improve the expansion of the counter, and to seal the counterweight in a plastic pack to help ripen through the reaction of ginseng and glutinous rice dough. Stored for one or more days. Thereafter, to fry the aged counterpart, the first stage frying temperature was 80 ° C., and the second stage frying temperature was 180 ° C. to prepare a fried counterpart.

30 to 55% of syrup and 70 to 45% of starch syrup were mixed and boiled to prepare a mixed solution. After removing enough oil from the fried counterpart, the mixed solution was buried and rounded so that the rice was evenly rounded to prepare a black garlic confectionery.

≪ Example 2 >

Black garlic powder was prepared in the same manner as in Example 1 except that 15 parts by weight of black garlic powder was mixed with 100 parts by weight of glutinous rice powder to produce a dough.

≪ Example 3 >

Black garlic powder was prepared in the same manner as in Example 1 except that 1 part by weight of black garlic powder was mixed with 100 parts by weight of glutinous rice powder to produce a dough.

Example 4

A black garlic confectionery was prepared in the same manner as in Example 1, except that 5 parts by weight of the bean powder was added to 100 parts by weight of the glutinous rice powder to prepare the dough.

≪ Comparative Example 1 &

The dough was prepared in the same manner as in Example 1 except that the black garlic powder was not mixed when the dough was prepared.

≪ Comparative Example 2 &

The dough was prepared in the same manner as in Example 1 except that the black garlic powder was mixed with the garnish in place of the rice instead of mixing the black garlic powder.

Experimental Example 1 Measurement of Antioxidant Activity

Hydrogen donating ability was analyzed for Examples 1 to 4 and Comparative Examples 1 to 2 prepared as described above.

DPPH [1,1-Di (4-tert-octylphenyl) -1-picrylhydrazyl, Sigma-aldrich] is a purple compound that is itself a very stable free radical, a hydrogen proton-radical scavenger. Since it becomes yellow diphenylpicrylhydrazine (diphenylpicrylhydrazine) by this experiment in various antioxidant mechanisms by determining the hydrogen atom or one electron (one electron) donating ability was determined whether the antioxidant activity.

9 mL of methanol was added to 1 g of Hanja obtained in Examples 1 to 4 and Comparative Example 1, extracted at room temperature for 24 hours, and the supernatant obtained by centrifugation at 2,800 rpm for 15 minutes was used as a sample. 1 mL of 0.2 mM DPPH (α, α-diphenyl-β-picrylhydrazyl) solution and 1 mL of sample solution were added and mixed. After 30 minutes, the absorbance was measured at 517 nm using methanol as a blank.

The hydrogen donating ability was converted by the following formula.

Hydrogen donating ability (%) = {1- (absorbance of sample addition / absorbance of no addition)} × 100

Example Comparative example One 2 3 4 One
Hydrogen donating ability (%)
52.23
78.44
38.23
53.15
18.25

As can be seen from Table 1, Examples 1 to 4 prepared by mixing black garlic powder can be seen that the hydrogen donating ability significantly increased compared to Comparative Example 1. Among them, Example 3 has a higher hydrogen donating ability than Comparative Example, but the hydrogen donating ability is lower than that of Example 1, indicating that the antioxidant activity is inferior. Hydrogen donating ability was almost similar to.

Experimental Example 2 Measurement of General Components and pH of Black Garlic

The results for the general components of black garlic are shown in Table 2.

Compositions Fresh garlic Black garlic Moisture 8.42 12.56 8.42 Crude protein 5.98 10.59 Crude lipid 0.92 0.78 Crude ash 1.65 2.88 pH 6.54 4.36

Experimental Example 3

The chromaticities of Examples 1 to 4 and Comparative Example 1 prepared as described above were analyzed.

L value indicating brightness was 85.89% in Comparative Example 1, and Examples 1 to 3 in which black garlic was added showed 75.65%, 66.42%, and 80.5%. The value of Comparative Example 1 was 0.14%, and Examples 1 to 3 in which black garlic was added were 4.87%, 7.58% and 2.53%, respectively, as the amount of black garlic increased, and the b value indicating yellowness was 7.68. %, Black garlic added Examples 1 to 3 was 15.30%, 21.71%, 11.68% was higher as the amount of black garlic increases.

division Example Comparative example One 2 3 4 One L (lightnrss) 75.65 66.42 80.05 74.15 85.89 a (redness) 4.87 7.58 2.53 4.52 0.14 b (yellowness) 15.30 21.71 11.68 15.87 7.68

Experimental Example 4

The acid values and peroxide values of the lipid components were measured for Examples 1 to 4 and Comparative Example 1 prepared as described above, and the results are shown in Table 4 below.

division ingredient storage duration 0 10 20 30 40
Example One

Acid value 0.4 0.7 0.8 1.1 2 0.5 0.6 0.9 1.2 1.4 3 0.4 0.5 0.8 0.9 1.3 4 0.2 0.3 0.5 0.7 0.9 Comparative example One 0.6 0.7 1.6 1.8 1.9
Example One

Peroxide value 6.6 8.2 9.8 11.5 13.1 2 6.8 8.8 10.2 12.1 14.9 3 6.3 7.5 9.4 10.3 12.9 4 6.2 7.1 8.2 9.1 9.8 Comparative example One 7.5 15.1 16.8 18.3 20.4

The free fatty acid promotes automatic oxidation and causes quality deterioration. As shown in Table 4, the acid value of lipids according to the storage period of the Korean confectionery prepared according to Examples 1 to 4 and Comparative Examples is increased as the storage period elapses. In all cases, the acid value increased significantly. However, when compared to Comparative Example 1, the Korean family of Examples 1 to 4 showed a significantly lower acid value, and it can be seen that Example 4 was the lowest among them.

In addition, because the confectionery is a food using oil, peroxides are easily generated in themselves, and Examples 1 to 4 show that the production of lipid peroxide is suppressed as compared with the comparative example. Therefore, it can be seen that Examples 1 to 4 can be stored for a long time by suppressing the rancidity of lipid components compared to the comparative example.

Experimental Example 5

Comparative satisfaction was evaluated in order to evaluate palatability about Examples 1-4 and Comparative Example 1 manufactured as described above.

The specific satisfaction was evaluated for 20 professional panelists in their 20s to 50s. The evaluation method was written according to the 4-point method and the average scores are shown in Table 2. (Good color, savory, chewable, good overall intake; 4 points, good color, savory and chewable, good overall intake; 3 points, relatively plain, taste and Chewability is relatively normal, and overall intake is relatively ordinary; 2 points, plain color, taste, chewiness, intake is normal; 1 point)

Color flavor Chewiness Intake Average  Example 1 4 3.5 3.8 4 3.8 Example 2 2.5 2.0 2.7 2.0 2.3 Example 3 3.5 2.0 2.9 2.4 2.7 Example 4 4 3.8 4 4 3.9 Comparative Example 1 3.2 1.5 2.3 2.0 2.2 Comparative Example 2 4 One 0.8 0.5 1.5

Average continuous intake  Example 1 7.3 Example 2 4.4 Example 3 3.9 Example 4 7.8 Comparative Example 1 3.8 Comparative Example 2 2.5

According to Table 5, Examples 1 and 4 in the sensory evaluation for the color, taste, chewiness, intake was significantly higher than the comparative example in the overall sensory evaluation. Looking specifically, Example 1 and Example 4 was generally given an excellent numerical value, but it can be confirmed that Example 4 with the addition of the soybean powder received a somewhat higher evaluation in terms of taste and chewability compared to Example 1. .

Examples 2 to 3 including the black garlic powder outside the scope of the present invention show a lower evaluation in all items compared to Examples 1 or 4, and it can be seen that the sensory preference is also lowered. Black Garlic Powder Comparative Example 1 showed a lower overall sensory preference compared to Examples 1 to 4, although it included black garlic powder, Comparative Example 2 treated with garnish received the lowest score in taste, chewiness, and intake. If black garlic is used as a garnish on the Korean fruit, garlic's strong taste makes it the lowest overall preference.

In addition, the results of measuring the average number of consecutive intakes of Examples 1 to 4 and Comparative Examples 1 and 2 in order to determine the degree of easy tiredness are shown in Table 6, compared to Example 1, which does not contain black garlic powder. 1 to 4 it can be seen that black garlic can be consumed continuously without getting tired easily by adjusting the sweetness of the confectionery.

Claims (12)

(1) fermenting the glutinous rice to produce a glutinous rice fermented powder;
(2) mixing 3 to 10 parts by weight of black garlic powder to improve antioxidant activity and functional properties with respect to 100 parts by weight of the glutinous rice fermented powder to prepare a dough by adding water;
(3) steaming the dough;
(4) shaping and lacquering the counter machine with the steamed dough;
(5) a method of manufacturing a confectionery comprising coating a bird's eye on the surface of the spoiled counterpart.
The method of claim 1,
Step (1) is a method of manufacturing a confectionery, characterized in that the glutinous rice is soaked, fermented for 3 to 5 days at 22 to 27 ℃ and dehydrated to produce a glutinous rice fermented powder.
The method of claim 1,
The black garlic powder of step (2) is a method of producing a confectionery, characterized in that the garlic is aged at 50 to 95% of humidity at 40 to 60 ℃ for 350 to 450 hours, and dried to a water content of 20 to 60% .
delete The method of claim 1,
The dough of step (2) is a method of manufacturing a confectionery, characterized in that to further mix 3 to 10 parts by weight of the pulse powder with respect to 100 parts by weight of glutinous rice powder.
The method of claim 5,
The legume powder is a method of manufacturing a confectionery comprising mixing in the form of a liquid.
The method of claim 1,
Step (3) is a method of manufacturing a confectionery, characterized in that the dough is steamed for 30 to 50 minutes at 90 to 110 ℃.
The method of claim 1,
The lactation of step (4) is,
a) soaking in cooking oil at a temperature of 80 to 90 ° C. for 2 to 3 minutes; And
b) a method of manufacturing a confectionery, comprising the step of frying in cooking oil at a temperature of 160 to 200 ℃.
Glutinous rice powder, and the black garlic powder to improve the antioxidant activity and functionality, the black garlic powder is characterized in that it comprises 3 to 10 parts by weight based on 100 parts by weight of glutinous rice powder.
10. The method of claim 9,
Hanja, characterized in that the texture is coated on the surface of the glutinous rice powder and black garlic powder mixture.
delete The method of claim 10,
The Korean confectionery is characterized in that it further comprises 3 to 10 parts by weight of powdered soybeans based on 100 parts by weight of glutinous rice powder.

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