KR101319396B1 - Potato manju and manufacturing method thereof - Google Patents

Abstract

PURPOSE: A production method of potato manju is provided to remove the acrid taste of potato by boiling the potato in a fermented soybean paste solution. CONSTITUTION: Potato is inserted into a boiling pot, and 1.5-2 times the amount of fermented soybean paste solution is poured into the pot for boiling. 10-20 g of sugar and 2-4 g of butter are melted in 4-6 g of starch syrup, and 10-90 g of boiled potato is added to the mixture before boiling. The boiled mixture is mixed with 4-6 g of custard cream mix, 8-12 g of walnut powder, 40-60 g of soybean sediment to obtain potato sediment. 210-230g of sugar, 160-180g of egg, 90-110 g of boiled potato, 18-22 g of concentrated milk, 18-22 g of starch syrup, and 40-60 g of butter are mixed to obtain manju skin dough. The manju skin dough is aged, and mixed with 380-400 g of weak flour, 7-9 g of baking powder, and 6-8 g of sodium bicarbonate before secondly aging. The aged manju skin dough is divided into 10-20 g each, and 30-40 g of potato sediment is inserted into the manju skin dough. [Reference numerals] (AA) Boiling potato; (BB) Making potato sediment; (CC) Making manju skin dough; (DD) Encrusting; (EE) Molding; (FF) Topping; (GG) Baking; (HH) Potato manju

Description

Potato Manju and Manufacturing Method Thereof}

Potato manju of the present invention includes a step of making a potato sediment, a step of making an envelope, and a step of making an encrusting enveloping the potato sediment.

Potatoes contain starch, protein, minerals, reducing sugars, and vitamins, but they have to be removed because they contain solanine (C ₄₅ H ₇₃ O ₁₅ N). Such an unpleasant taste component can be oxidized in air or removed by heat treatment, but the work is cumbersome.

In the present invention, when the potatoes are boiled, the miso solution can be solved to remove the arine flavor and at the same time, give a delicious taste of the miso.

Potato (Solaum tuberosum L.) is also known as horses, horses, and potatos. Although native to the Andes Mountains such as Peru and Chile, it is widely cultivated in temperate regions, and it is cultivated in Gangwon-do region or Goren region in Korea. In recent years, white potatoes have been grown in color potatoes such as purple potatoes (red), red potatoes (hongyoung), and white potatoes (haryeong) by genetic manipulation or breeding. Especially, Hue potato is grown in Gangwon-do, Korea. It is a special potato, and its content of anthocyanin and vitamin C is much higher than that of other potatoes. According to the research results of the Rural Development Administration (Cultural Commentary of Juyong Crop in 2011), the results of the comprehensive evaluation of dietary taste showed that the lingering liquor had excellent taste due to the powder quality that Korean people like, while Hongyoung (red potato) and Jayoung (purple potato) had sulfated activity and prostate Excellent cytotoxicity was shown against cancer cell lines. In addition, Jayoung (purple potato) has been reported to have higher gout inhibitory effect (xanthine oxidase activity inhibition) and antihypertensive effect (ACE inhibitory activity) compared to conventional potato varieties.

Potatoes contain 75% water, 13-20% starch, 1.5-2.6% protein, 0.6-1% minerals, 0.03 mg reducing sugar and 10-30 mg vitamin C. Half of the amino acids contain more essential amino acids than wheat flour. Potato proteins are all amino acids, and unlike other plant proteins, they contain large amounts of lysine, an essential amino acid. Potatoes contain a lot of potassium, which helps to reduce stress, and also contain a lot of magnesium, so if you eat it with milk, you can get high nutritional value by reinforcing milk calcium and amino acid methionine.

Potatoes, on the other hand, sprouted parts of tubers are a kind of alkaloids that contain alanine (solanine: C ₄₅ H ₇₃ O ₁₅ N). Solanin can cause food poisoning, so you should be careful not to eat a lot of sprouted or light blue potatoes.

Potatoes are one of the anti-cancer foods because they have a slight calming effect and are rich in chlorogenic acid that inhibits cancer. Potatoes are also thought to have antiviral and anticancer effects. A substance called chlorogenic acid has been found in the peels of potatoes, and the foreign substance has antioxidant activity to suppress cancer.

In folk medicine, potatoes are used to relieve inflammation. In other words, when swollen with fever, tonsils, bronchial, pneumonia, swelling and sore throat when the potato is grated on grater and absorbed on cotton wool and put on the neck as it is put on the affected area, the heat and pain gradually disappears and swelling is lost. If the glue is dry because of the heat, you must be patiently repeating the change to a new one. It absorbs excess water, removes swelling and excretes, which is good for kidney disease.

Potatoes can be boiled in water, baked in aluminum foil, baked, or fried in oil for a snack. You can also mash boiled potatoes, season them, and eat them as a side dish. For industrial purposes, potato starch is saccharified by alcohol fermentation and used as a raw material for spirits (ethanol). Potato starch is used as a good feed in addition to vermicelli and industrial raw materials.

Manju is a type of Japanese confectionery, commonly known as a Japanese traditional confectionery, and is made by steaming or baking dumplings in flour, rice, and other types of sweets. It is a local bread filled with sweet sediments. Sweet potatoes, chestnuts, red beans, and eastern beans are used as manchurian sesame sweets made with sweet potatoes, chestnuts, red beans, and eastern beans. Because it's a puff of food, it can be eaten with warm green tea. Mainly used for snacks or gifts.

As a conventional technology for Manchuria, Korea Patent Registration 963148 (fermented Manju mixed lactic acid bacteria-yeast mixed fermentation Manchuria) is fermented by lactic acid bacteria starter and yeast starter, respectively, mixed and fermented again Lactobacillus-yeast complex fermented sourdough starter To prepare fermented manju. Characteristics of Rice Flour and Rice Manju with Different Soaking and Particle Sizes (Chonnam National University, Seung-Hyun Lee et al. 1, KOREAN J. FOOD COOKERY SCI.Vol.25 , No.4, pp.427-434, 2009) The water binding capacity was different by water soaking and increased as the particle size decreased. Compared to raw rice flour, the submerged rice flour had an increased viscosity and smooth surface when Manchuria was made. Also, sensory rice flour was significantly different from raw rice flour in terms of surface smoothness, hardness, roughness after chewing, and overall preference.

In addition, Korean patent registration 1104378 is a method of manufacturing ginseng manju by reducing the specific bitter taste by adding crushed ginseng to the skin and red bean sediment. There are a step of preparing the outer shell with a post syrup and a method of manufacturing manju by preparing red bean paste. Korean Patent Registration 1093422 is a sweet potato sediment and sweet potato processed foods using the same, there is a method for manufacturing sweet potato manchu and sweet potato yokan. The technical content of these inventions differs from this invention.

Potatoes are made up of starch and protein, but they contain ingredients other than alanine, which gives an alin taste. Therefore, there is a risk of degrading the marketability of Manchuria products, such an unpleasant taste component should be removed, these methods have the disadvantage of cumbersome work process.

Potato manju of the present invention comprises a step of making a potato sediment, a step of making the outer shell, and a sediment enveloping step of wrapping the potato sediment with the outer shell. As a method of removing the solanin, the main component of the arine flavor in potatoes, the potatoes can be crushed and oxidized in the air, steamed or steamed with steam, or removed by enzymatic treatment. However, these methods are inconvenient in that a process such as seasoning or salting is added. In addition, when the potato is crushed and placed in the air, tyrosine is oxidized by oxidase, which causes browning by the brown melanin pigment.

The present invention removes the arine taste of solanine and steams the soybean paste by steaming in a miso solution when the potatoes are boiled, thus eliminating the need for a separate seasoning or salting process.

In another aspect, the present invention provides a potato manju containing a lot of anthocyanins, proteins, minerals, reducing sugars, vitamins, etc., which are nutritionally good for atopy and diabetic patients because boiled potatoes are used for the production of manchu sediments and manchu skin.

Potatoes can be boiled in a miso solution to remove the arine flavor and provide the delicious taste of miso. You can also make delicious potato sediment and avoid browning without using salt.

1 is a manufacturing process diagram of the present invention.

Potato manju of the present invention includes a step of making a potato sediment, a step of making the outer shell, and a step of making a sediment enveloping the potato sediment in the outer shell.

1) boil potatoes

Potatoes were purchased and used in the Hoengye-myeon area of Pyeongchang-gun, which has been cultivated for five years, to increase the value of potatoes in Gangwon-do, Korea. After washing whitening potato (haryeong) with water to remove impurities, put it in a cooker and add 1.0 to 5.0% of soybean paste in purified water at a weight ratio of 1.5 to 2.0 times that of potato, and boil it for 30 to 40 minutes. Boil Doenjang can be used with both Korean-style doenjang (traditional) and doenjang (general doenjang) purchased commercially. Crush the potatoes and sift the peel or miso. Instead of whitening potatoes, cook purple potatoes (jayoung) or red potatoes (hongyoung) in the same way.

Potatoes boiled with water and steamed with soybean paste solution were used for well-trained panels (3 persons in their 20s, 30s, 40s, and 50s) to perform sensory tests such as odor, color, overall taste, and taste. Excellent, 4: excellent, 3: good, 2: normal, 1: bad).

Comparison of Potato Sensory by Boiling Method division Odor Chromaticity Overall taste Likelihood Miso solution Miso 1% (99% of water) 4.2 4.8 4.5 4.5 Miso 2% (98% of water) 4.3 4.9 4.6 4,8 Miso 3% (water 97%) 4.4 4.9 4.7 4.9 Miso 4% (96% of water) 4.5 4.9 4.8 4.8 Miso 5% (water 95%) 4.3 4.9 4.5 4.3 Purified water 100% water 3.3 3.4 3.5 3.2

From the above results, the taste of potato boiled 1-5% of doenjang solution, that is, odor, color, overall taste, taste, etc., was better than boiled in purified water.

2) Potato Sediment Manufacturing Step

Manchu is a soft bread with sweet sediment. It can be made with various kinds of loaves such as red bean paste, sweet potato sesame seed, chestnut egg and eastern bean sediment. As the sediment material of the present invention, 10 to 20 g of sugar and 2 to 4 g of butter are melted in 4 to 6 g of starch syrup, and then boiled to 90-110 g of boiled potatoes, and then boiled over a fire. Add 8 ~ 12g Hodo powder and 40 ~ 60g eastern bean sediment to make potato sediment. In addition, you can use an appropriate amount of eggs, honey, rice syrup, cheese, milk, sesame seeds for potato sediment.

As a control, 12 panelists (man and woman 20, 30, 40, 50) who made sweet potato sediment, chestnut sesame, red bean sediment or eastern soybean sediment at the same compounding ratio instead of boiled potatoes, and then performed sensory tests according to the sediment types. For each of the three people, color, softness in the mouth, overall taste, and preference are performed by the five-point scale method (5: very good, 4: excellent, 3: good, 2: normal, 1: bad). It is shown in Table 2 below.

Sensory Comparison by Sediment Type division Chromaticity touch Overall taste Likelihood Sediment type potato 4.8 4.9 4.9 4.9 sweet potato 4.3 4.4 4.3 4.4 night 4.4 4.5 4.3 4.4 red bean 4.7 4.8 4.8 4.8 Eastern Beans 4.3 4.4 4.3 4.5

The results indicate that potato sediment is superior in color, softness (feel), overall taste, and palatability to other sediments.

3) Outer shell manufacturing (power, soda, baking powder)

The outer shell is the envelop for enveloping the potato sediment and enters the mouth and comes into contact with the tongue first, so it must be soft and have a good texture when it touches the teeth. Manju shell of the present invention is melted 210-230g sugar, 160-180g eggs, boiled potatoes 90-110g, condensed milk 18-22g, starch syrup 18-22g, butter 40-60g in warm water to make a Manchurian shell dough 1.0-4.0 The dough is cooled in a refrigerator at 占 폚 and aged for 4 to 6 hours. Then, mix 380-400 g of powerful wheat flour, 7-9 g of baking powder, and 6-8 g of soda with the Manchurian sheath dough and mature the Manchurian sheath for 1.0 hour in a cold room at 1.0-4.0 ° C.

In order to improve the texture of the consumer, the material used for the outer shell may be honey, rice syrup, cheese, sweet corn, milk, nuts, cinnamon or the like.

4) Potato Manchu Molding

The aged Manju shell dough is cut into slices to the extent that the potato sediment can be rolled by pushing in a circle. Potato sediment is sized enough to be wrapped in an outer shell and is shaped like a round ball. The shell and potato sediment is placed in the shell at a weight ratio of 1 to 1.5: 2 to 4, and then the dough is molded into round bread. Topped with pine nuts, sesame seeds, toppings, and egg yolks, and baked in an oven for 15-20 minutes at 160 ° C and 200 ° C on top.

Example 1 Whitening Potato

The white-white potatoes are washed with water to remove impurities, and then placed in a cooker and added to the purified water with soybean paste solution dissolved in 3% of doenjang and boiled in boiling state for 30 minutes. For potato sediment, melt 15 g of sugar and 3 g of butter in 5 g of starch syrup, melt, add 100 g of boiled potatoes, stir at a fire, and then boil again. Make.

Manchu shell is made of 220g sugar, 170g egg, 100g boiled potato, 20g condensed milk, 20g syrup, 20g butter, and melted in warm water to make Manchu shell dough. Then, 390 g of powerful wheat flour, 8 g of baking powder, and 7 g of soda are mixed with the dough of the Manchurian sheath, and the Manchurian sheath is aged for 2 hours in a cold room at 1.0 to 4.0 ° C. After the potato sediment and manchurian sheath are made, the sheath and potato sediment are covered with potato sediment in the sheath at a weight ratio of 1: 2, and the dough is molded into rounded bread. Top with pine nuts, sesame seeds, and toppings with egg yolk and bake in oven for 15-20 minutes at 160 ℃ and 200 ℃ on top.

Example 2 Red Potato (Hong Young)

Potato manju was prepared in the same manner as in Example 1 except that the red potato was used.

Example 3 Purple Potato

Potato manju was prepared in the same manner as in Example 1, except that purple potatoes were used.

Example 4 Chestnut Gold

The chestnut manju was made in the same manner as in Example 1 except that chestnut was used as the sediment.

Example 5 Red Bean Enamel

Red bean sediment manju was made in the same manner as in Example 1 except that the red bean was used as the sediment.

Example 6 Eastern Beans

Eastern bean manju was made in the same manner as in Example 1 except that the eastern bean was used as the sediment.

<Test Example> Sensory Test

Example 1 After making Manchuria using the white-white potato sediment, the purple potato sediment of Example 2, the purple potato sediment of Example 3 and the night sediment of Example 4, the red bean sediment of Example 5, and the eastern bean sediment of Example 6, The panelists (3 persons in their 20s, 30s, 40s, and 50s) who are well trained for their sensory tests according to the type of sediment were given a five-point scale (5: very excellent, 4 :) for organization, spreading, overall taste, and taste. Excellent, 3: good, 2: normal, 1: bad), and the results are shown in Table 3 below.

Comparison of Sensuality by Type of Sediments in Manchuria Sediment type Texture Spreadability Overall taste Likelihood Example 1 Whitening Potato 4.8 4.8 4.9 4.9 Example 2 Purple potato 4.9 4.8 4.9 4.8 Example 3 Purple potato 4.7 4.8 4.8 4.8 Example 4 night 4.1 4.1 4.2 4.1 Example 5 red bean 4.2 4.3 4.2 4.3 Example 6 Eastern Beans 4.3 4.4 4.3 4.3

From the above results, the potato sediment of Examples 1 to 3 was found to have superior sensory properties compared to chestnut sesame or red bean sediment and eastern soybeans.

Potato manju made with potato sediment of the present invention can make delicious potato sediment without using salt separately and can prevent browning. In addition, it has excellent palatability compared to the conventional Manchuria, and can be used industrially because it can contribute to increasing the income of farms by expanding the use of potatoes.

Claims (5)

Potato manju containing potato in the sediment and the shell of the potato pulp obtained by boiling the potato in which 1 to 5% of miso liquor solution is added at a weight ratio of 1.5 to 2 times that of potatoes. The potato manju according to claim 1, wherein the potato is any one selected from a light white potato, a red potato or a purple potato. delete delete Washing the potatoes with water to remove impurities, and then putting them in a cooker to boil them by adding 1.5 to 2 times the weight ratio of the miso solution dissolved in 1 to 5% of the miso in purified water;
10 ~ 20g of sugar and 2 ~ 4g of butter are added to 4 ~ 6g of starch syrup and melted. Then boil the boiled potatoes, add 90 ~ 10g, stir at the fire, and boil. Add 40 to 60 g to make potato sediment,
Manju shell is made by melting 210 ~ 230g sugar, 160 ~ 180g egg, boiled potato 90 ~ 110g, condensed milk 18 ~ 22g, starch syrup 18 ~ 22g, butter 40 ~ 60g in warm water to make Manchurian shell dough. After cooling to 20 ° C and aging, 380-400g of force, 7-9g of baking powder, and 6-8g of soda are mixed with the dough of Manchurian shell and aged in a cold room at 1.0-4.0 ° C for 1-2 hours to make Manchurian shell. Steps,
After dividing the aged manju shell dough by 10 to 20g, the method for producing potato manju comprising the step of completing the manchurian round including 30-40g sediment.

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