KR101542229B1 - oil-and-honey pastry's manufacturing method improving texture and oil-and-honey pastry manufactured by this method - Google Patents

oil-and-honey pastry's manufacturing method improving texture and oil-and-honey pastry manufactured by this method Download PDF

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KR101542229B1
KR101542229B1 KR1020140119227A KR20140119227A KR101542229B1 KR 101542229 B1 KR101542229 B1 KR 101542229B1 KR 1020140119227 A KR1020140119227 A KR 1020140119227A KR 20140119227 A KR20140119227 A KR 20140119227A KR 101542229 B1 KR101542229 B1 KR 101542229B1
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parts
glutinous rice
washing
hours
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KR1020140119227A
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유현희
전승희
류숙희
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군산대학교산학협력단
명신푸드 영농조합법인
재단법인 전라북도생물산업진흥원
익산시농업기술센터
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00Finished or partly finished bakery products
    • A21D13/04Products made from materials other than rye or wheat flour
    • A21D13/047Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/0002Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0004Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
    • A23G3/0006Manufacture or treatment of liquids, pastes, creams, granules, shred or powder
    • A23G3/001Mixing, kneading processes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/0002Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0004Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
    • A23G3/0019Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
    • A23G3/0042Moulding or shaping of cellular or expanded articles
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/52Aerated, foamed, cellular or porous products
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/14COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils

Abstract

The present invention relates to a manufacturing method of fried glutinous rice-cake with improved texture and fried glutinous rice-cake manufactured by the method and, more specifically, to a manufacturing method of fried glutinous rice-cake with improved texture, which comprises: a) a washing step for washing in cool water, after immersing glutinous rice; b) a crushing step for crushing after washing the glutinous rice for three times and removing moisture; c) a pressing step for pressing the second crushed product, after mixing 10-20 parts by weight of bean powder and 1-10 parts by weight of a Korean distilled liquor, with respect to 100 parts by weight of the first crushed product; d) a kneading step for kneading with a punching device by putting glucose and sugar in the dough; e) a molding step for molding with a flattened dumpling by spraying starch powder to the dough; f) a secondary drying step for drying for 12-14 hours while flipping per two hours after primarily drying the flattened dumpling in a drier; and g)a frying step for secondary frying, after primarily frying the flattened dumpling in palm oil.

Description

조직감을 개선한 유과의 제조방법 및 그 방법으로 제조된유과{oil-and-honey pastry's manufacturing method improving texture and oil-and-honey pastry manufactured by this method}[0001] The present invention relates to an oil-and-honey pastry ' s manufacturing method,
본 발명은 유과 제조시 꽈리치기 단계 중 포도당과 설탕을 첨가하여 유과를 제조함으로써, 팽화율 증가, 조직감 개선 및 기호성을 증가시킨 유과의 제조방법에 관한 것이다.The present invention relates to a process for producing an oil of the present invention, which comprises increasing the expansion ratio, improving the texture and improving the palatability of the oil by adding glucose and sugar to the oil during the pearling process.
유과(油菓)는 예로부터 내려오는 우리 고유의 과자로 기름에 지져서 만들기 때문에 '기름 유(油)'자가 붙었다.Yuga (菓 油) is our original cake from ancient times, because it is made from oil, 'oil oil' was attached.
서양 과자는 대부분 밀가루가 주재료이고 오븐에 굽는 것이 많은 반면 우리 고유의 과자는 대개 쌀로 만든다.Western confectionery is mainly made from flour and baked in the oven, whereas our own confectionery is usually made from rice.
유과(油菓)는 찹쌀가루에 술을 넣고 반죽하여 찐 다음 꽈리가 일도록 저어서 모양을 만들어 건조시킨 후에 기름에 튀겨 부풀린 다음, 그 표면에 물엿이나 꿀을 바르고 고물을 묻혀 만든 한과의 일종으로서, 예로부터 연회음식, 제향음식, 혼례음식 등으로 중요한 역활을 하였다.Yuga (oil confectionery) is made by adding glutinous rice flour, boiling, kneading, and then shaping the chickpeas to make a shape, drying it, then blowing it up in oil and brewing, then applying syrup or honey on its surface Since then, it has played an important role as a party food, a fancy food, and a wedding food.
이러한 유과는 튀김음식이면서도 비만 유발 우려가 없을 뿐만 아니라 칼로리가 높지 않기 때문에 최근에는 후식으로 즐겨 애용되고 있으며 명절 선물로 선호되고 있다.Such yukwa is fried food, but there is no fear of obesity, and since it is not high in calories, it is favored as a dessert recently and is favored as a holiday gift.
반면 유과는 상대적으로 쉽게 산패(酸敗)되기 때문에 장기간 보관이 어려울 뿐만 아니라 집중적인 수요시기가 한정적이어서 공장 제품화가 어렵다는 문제점이 있다.On the other hand, Yukwa is relatively difficult to store for a long time because it is relatively easily rancid (rancid).
일반적으로 유과의 제조공정은 원료인 찹쌀을 침지하는 단계, 침지된 찹쌀을 분쇄하고 콩물 등을 첨가하여 반죽 후 증자하는 단계, 찹쌀반죽을 꽈리치기하는 단계, 꽈리치기한 반죽을 성형물로 제조하고 건조하는 단계, 건조된 성형물을 유탕 팽화시키는 단계, 고물을 착의시키는 단계로 크게 대별된다.In general, the production process of the yoghurt includes a step of immersing the glutinous rice as a raw material, a step of pulverizing the glutinous rice immersed in the soy sauce, adding a soybean soup and the like, kneading the soy sauce, kneading the glutinous rice dough, , A step of pouring the dried molded product by hot water, and a step of gargling a hard product.
상기의 제조공정은 계절에 따라 15~25일의 장시간이 소요되며, 이 중 대부분의 시간이 찹쌀의 침지공정에 사용되고 있다.The above-described manufacturing process takes a long time of 15 to 25 days depending on the season, and most of the time is used for the immersion process of glutinous rice.
침지공정은 아밀로펙틴의 함량이 높은 찹쌀을 정미하여 수세한 후 물에 담가두는 공정으로 유과제품의 우수한 조직 및 미세한 구조를 얻기 위하여 장시간 수침이 요구되고 있다.The immersion process is a process in which glutinous rice having a high content of amylopectin is washed with water and immersed in water, so that immersion for a long period of time is required in order to obtain excellent structure and fine structure of milk products.
찹쌀은 고온에서 수침시간이 길어질수록 미생물의 작용에 의한 발효와 유사한 과정을 거치며, 수화가 일어나 단백질, 당, 기타 수용성 성분들이 용출하여 전분의 물리적 변화가 유과의 팽화 기작과 경도에 영향을 미쳐 유과의 품질을 향상시킨다.Glutinous rice has a similar process to fermentation by the action of microorganisms as the soaking time becomes longer at high temperature, and hydration occurs, protein, sugar and other water soluble components elute, and the physical change of starch affects the expansion mechanism and hardness of oyster. Thereby improving the quality.
상기와 같은 유과의 특징은 첫째, 다공성 조직을 가지며 고온에서 제조하기 때문에 무균적이며, 밀도가 낮은 가벼운 식품이다.The above-mentioned characteristics of the oyster are as follows: first, it is a sterile, low-density light food having a porous structure and manufactured at a high temperature.
둘째, 수침공정에서 미생물의 작용이 관계되기 때문에 발효식품이라고 할 수 있다.Second, fermented foods can be said to be related to the action of microorganisms in the soaking process.
셋째, 유과는 탄수화물과 주로 기름으로 팽화시키기 때문에 다공성이고 흡습으로 인한 물성의 변화와 취급 시 부서지기 쉬우며, 고온에서 지방의 산화로 인하여 저장 중 유과의 품질저하에 영향을 미치는 단점이 있고, 30℃에서 4주 이상 저장이 어렵다는 보고도 있다.Third, oily is pervious to carbohydrates and mainly oil, and therefore has a disadvantage in that it is porous, changes in physical properties due to moisture absorption, is liable to break during handling, and affects the quality of oily food during storage due to oxidation of fat at high temperature. It is reported that it is difficult to store for more than 4 weeks.
재래식 방법에서 유과의 튀김공정은 반대기를 기름을 사용하여 가열 시 포집된 수분이 팽창하면서 호화된 찹쌀 전분이 다공성 조직을 형성하는데, 이때 반대기의 조직에 물리 화학적변화(기름의 침투, 팽화, 전분의 재호화, 향미 생성등)가 단시간에 일어나는 공정이다.In the conventional method, the frying process of the yucca is made by glutinous rice starch which is formed by the swelling of the collected water when heating the opposite machine with oil, and forming a porous structure. At this time, the physicochemical change (tissue penetration, , Flavor generation, etc.) occurs in a short time.
상기와 같이 만들어진 유과는 제조과정 중 꿀 또는 조청을 많이 사용하기 때문에 당질과 관련된 만성질환을 우려하거나 단것에 대해 거부감이 있는 소비자들에게는 기호도가 낮다는 문제점이 있다.The above-mentioned yu-yu has a problem in that it has a low degree of preference for consumers who are concerned about chronic diseases related to saccharides or who have a sense of refusal to sweets because they use honey or yam chung during their manufacturing process.
한국 공개번호 10-2014-0067743 "유과의 제조방법"Korean Patent Publication No. 10-2014-0067743 "Manufacturing Method of Yoghurt" 한국 공개번호 특2003-0078575 "과일 유과 제조방법"Korean Patent Publication No. 2003-0078575 "Fruit oil production method" 한국 공개번호 10-2014-0020143 "가시오가피를 이용한 유과 제조 방법 및 이를 통해 제조된 유과"Korean Patent Publication No. 10-2014-0020143 "Production method of milk yoghurt using garlic, and milk yoghurt produced through this method" 한국 공개번호 10-2014-0026716 "구기엽이 첨가된 유과의 제조방법"Korean Publication No. 10-2014-0026716 "Method for producing yuzu with added ground leaf"
상기와 같은 문제점을 해결하기 위해 본 발명은 유과 꽈리치기 과정 중 포도당과 설탕을 첨가하여 유과를 제조함으로써, 팽화율 증가,경도 및 이에 달라붙는 정도의 감소로 조직감 개선하였고 팜유를 이용함으로써 산화에 안정하고 저장성이 향상되었으며 기호성 증가한 유과의 제조방법 및 그 방법으로 제조된 유과를 제공하는 것이다.
In order to solve the above-mentioned problems, the present invention improves the texture by increasing the expansion ratio, hardness and the degree of sticking by adding glucose and sugar to the oil during the fermentation process of the oil, Which is improved in storage stability and palatability, and a yuzu produced by the method.
a)찹쌀을 15~20℃에서 5~10일간 침지한 후 1~6℃의 냉수에 세척하는 세척단계; b)상기 단계를 거친 찹쌀을 3회 수세한 다음 수분 제거 후 100~200rpm으로 30~50분 분쇄하는 1차 분쇄단계; c)상기 단계를 거친 1차 분쇄물 100중량부에 콩가루 10~20중량부, 소주1~10중량부로 혼합한 다음 80~100rpm으로 1~2시간 2차 분쇄한 2차 분쇄물을 100~120℃에서 30~50분간 증자하는 증자단계; d)상기 단계를 거친 반죽물에 포도당과 설탕을 넣고 20~30분간 펀칭기로 꽈리치기 하는 꽈리치기단계; e)상기 단계를 거친 반죽물에 전분가루를 분사하고 방망이로 밀어 1.3*3.5*0.3㎝(가로*세로*두께)크기의 반대기로 성형하는 성형단계; f)상기 단계를 거친 반대기를 50~60℃의 건조기에서 2~4시간 1차 건조 후, 2시간 마다 뒤집어가면서 12~14시간 건조하는 2차 건조단계; g)상기 단계를 거친 반대기를 팜유에 넣고 120~130℃에서 40~60초간 1차 튀긴 후 160~170℃에서 40~50초간 2차 튀김을 하는 튀김단계;를 포함하는 것을 특징으로 하는 조직감을 개선한 유과의 제조방법 및 그 방법으로 제조된 유과를 특징으로 한다.a) a washing step of immersing glutinous rice at 15 to 20 ° C for 5 to 10 days, followed by washing in cold water at 1 to 6 ° C; b) a primary pulverization step of washing the glutinous rice obtained through the above steps three times, then removing water and pulverizing the mixture at 100 to 200 rpm for 30 to 50 minutes; c) 10 to 20 parts by weight of soybean flour and 1 to 10 parts by weight of soju are mixed with 100 parts by weight of the primary pulverized product obtained through the above steps, and then the secondary pulverized product is pulverized at 80 to 100 rpm for 1 to 2 hours for 100 to 120 Deg.] C for 30 to 50 minutes; d) a step of pouring glucose and sugar into the kneaded water through the above steps and piercing it with a punching machine for 20 to 30 minutes; e) forming step of injecting starch powder into the kneaded product and pushing it into the batter and shaping it into an opposing group having a size of 1.3 * 3.5 * 0.3 cm (width * length * thickness); f) a secondary drying step of drying the counter-treated material through the above steps in a drier at 50 to 60 ° C for 2 to 4 hours, followed by drying for 12 to 14 hours while reversing every 2 hours; g) frying step in which the above-mentioned counterfeiters are placed in palm oil, fried in a temperature range of 120 to 130 ° C for 40 to 60 seconds, and then fried at 160 to 170 ° C for 40 to 50 seconds. And an oily product produced by the method.
본 발명품인 조직감을 개선한 유과의 제조방법 및 그 방법으로 제조된 유과는 제조과정 중 꽈리치기 단계에서 포도당과 설탕을 혼합하여 팽화율 증가로 인해 팽화도가 향상되어 품질이 우수한 유과를 제조할 수 있으며 팽화 후 부피가 증가하며 경도 및 이에 달라붙는 정도가 감소해 조직감이 개선되고 명도 증가와 적색도, 황색도 감소에 따라 유과의 외관을 향상시켜 기호성이 증가하여 젊은층 및 현대인의 기호에 적합한 전통식품의 현대화에 기여할 수 있는 효과가 있다.The present invention relates to a process for the production of an oily product having improved texture and a process for producing the oily product of the present invention by mixing glucose and sugar at the stage of fermentation during the production process to improve the degree of puffing due to the increase of the degree of expansion, It has improved bulkiness due to increase in volume after puffing, hardness and degree of sticking are decreased, texture is improved, and the appearance is improved by increasing the brightness and decreasing the redness and yellowness. So that it is possible to contribute to the modernization of the present invention.
또한 팜유를 이용하여 유과를 튀겨서 유과의 산패가 억제되고 유통기간을 늘릴 수 있고 유과 고유의 맛을 오랜 기간 보존할 수 있다.
In addition, palm oil can be used to fry oysters to prevent rancid rancidity, to increase the shelf life, and to preserve the original taste of oyster for a long time.
도 1은 본 발명에 의한 조직감을 개선한 유과류의 외관 및 내상을 비교한 것이다.Fig. 1 compares the external appearance and internal appearance of a lentil with improved texture according to the present invention.
이하 실시예 및 실험예를 통하여 본 발명을 더욱 상세하게 설명한다.Hereinafter, the present invention will be described in more detail with reference to Examples and Experimental Examples.
이러한 실시예 및 실험예는 단지 본 발명이 좀 더 이해될 수 있도록 예시적으로 제시되는 것이므로, 이들 실시예 및 실험예로서 본 발명의 범위를 한정해서는 안 될 것이다.It should be understood that these examples and experimental examples are given by way of illustration only, and are not intended to limit the scope of the present invention.
이들 실시예는 당업자가 본 발명을 실시할 수 있기에 충분히 상세히 설명한다.These embodiments are described in sufficient detail to enable those skilled in the art to practice the invention.
a)찹쌀을 15~20℃에서 5~10일간 침지한 후 1~6℃의 냉수에 세척하는 세척단계;a) a washing step of immersing glutinous rice at 15 to 20 ° C for 5 to 10 days, followed by washing in cold water at 1 to 6 ° C;
상기 단계에서는 충분히 물에 불려 기포가 생겼을 때 냉수에 세척하는 것은 다음 단계를 용이하게 하기 위함이다.In this step, washing with cold water when the bubbles are sufficiently generated in the water is to facilitate the next step.
본 발명품인 조직감을 개선한 유과의 제조방법 및 그 방법으로 제조된 유과는 멥쌀에 비하여 점도가 상대적으로 우수한 찹쌀을 분말화하고 상기의 조건으로 충분히 삭혀 찹쌀의 입자 사이에 기포가 형성되도록 하였다.The production method of the whey improved the texture of the inventive product and the whey produced by the method were pulverized into the waxy rice having a relatively higher viscosity than that of the rice and sufficiently blanched under the above conditions to form bubbles between the particles of the waxy rice.
b)상기 단계를 거친 찹쌀을 3회 수세한 다음 수분 제거 후 100~200rpm으로 30~50분 분쇄하는 분쇄단계;b) a step of washing the glutinous rice after 3 times of washing with water, followed by pulverization at 100 to 200 rpm for 30 to 50 minutes after removing moisture;
상기 단계에서는 수세한 찹쌀을 물기를 제거한 후 표면적을 증가시키기 위해서 분쇄하는데 표면적이 증가하면 다음 단계에서 증자 시간이 줄어들고 혼합이 잘 이루어지기 위함이다.In the above step, when the surface area of the crushed wheat gluten is crushed in order to increase the surface area after the water is removed, the time for growing is decreased and the mixing is performed well in the next step.
c)상기 단계를 거친 1차 분쇄물 100중량부에 콩가루 10~20 중량부, 소주1~10중량부로 혼합한 다음 80~100rpm으로 1~2시간 분쇄한 2차 분쇄물을 100~120℃에서 30~50분간 증자하는 증자단계;c) 10 to 20 parts by weight of soybean flour and 1 to 10 parts by weight of soybean flour are mixed with 100 parts by weight of the primary pulverized product obtained through the above steps, followed by pulverization at 80 to 100 rpm for 1 to 2 hours at 100 to 120 ° C Increase step for 30 ~ 50 minutes;
상기 단계에서는 식감을 높이기 위해서 콩가루와 소주를 첨가하는데 콩가루와 소주는 반죽분말이 부드럽게 잘 삭일 수 있도록 한다. In the above step, soybean flour and soju are added to improve the texture, while soy flour and soju are softly cut off the dough powder.
상기 단계에서 사용하는 콩가루와 소주는 증자단계에서 찹쌀가루를 발효시키기 위해 첨가되는 것으로, 이런 발효과정을 통해 끈끈하게 얽혀있는 찹쌀의 조직을 분해시켜 흩뜨려 놓기 때문에 유과 특유의 거미집 같은 조직을 만들게 된다.The soy flour and soju used in the above step are added to ferment the glutinous rice flour during the fermentation step. By this fermentation process, the tissue of the glutinous rice entangled is disintegrated and disorganized, resulting in a milk-like arachnid-like tissue .
또한 콩가루는 유과에 고소한 맛을 내기 위하여 첨가한다.In addition, soy flour is added to the oyster to give a flavorful taste.
상기 단계에서는 찹쌀의 아밀로펙틴의 호화가 촉진되도록 고온의 증기로 쩌서 반죽하였다.In the above step, the amylopectin of glutinous rice was kneaded with high-temperature steam so as to promote the smoothing of amylopectin.
상기 2차 분쇄물이 c)단계를 거치면서 반죽물이 된다.The secondary pulverized product becomes a kneaded product through the step c).
d)상기 단계를 거친 반죽물에 포도당과 설탕을 넣고 20~30분간 펀칭기로 꽈리치기 하는 꽈리치기단계;d) a step of pouring glucose and sugar into the kneaded water through the above steps and piercing it with a punching machine for 20 to 30 minutes;
상기 단계에서는 단맛을 줄 뿐만 아니라 포도당과 설탕이 산소를 차단하여 유과의 산패를 방지하고,반죽물내로 공기가 고르게 혼입되도록 한다.In this step, not only the sweetness but also glucose and sugar block oxygen to prevent rancidity of the yucca and allow the air to be evenly mixed into the kneaded water.
또한 반죽물의 조직감을 향상시키고 제조되는 유과에 끈기를 더해준다.It also improves the texture of the dough and adds tenacity to the yucca to be produced.
상기 단계에서는 반죽물 100중량부에 포도당 2~5중량부, 설탕 2~5중량부로 첨가하여 혼합하는데 반죽물 100중량부에 대해 포도당 및 설탕이 2중량부 미만이면 팽화도가 낮아 조직감이 저하되어 식감에 대한 기호도가 저하될 수 있고, 5중량부를 초과하면 고른 팽화도를 보이지 못하여 반대기 바탕이 불규칙한 형상을 갖게 되어 상품성이 저하될 수 있다.In this step, 2 to 5 parts by weight of glucose and 2 to 5 parts by weight of sugar are added to and mixed with 100 parts by weight of the kneaded product. When glucose and sugar are less than 2 parts by weight with respect to 100 parts by weight of kneaded water, the degree of puffing is low, The degree of preference for the texture can be lowered, and if it exceeds 5 parts by weight, the degree of puffing can not be uniformly displayed, and the shape of the counter base may be irregular, which may result in deterioration of the merchantability.
e)상기 단계를 거친 반죽물에 전분가루를 분사하고 방망이로 밀어 1.3*3.5*0.3㎝(가로*세로*두께)크기의 반대기로 성형하는 성형단계;e) forming step of injecting starch powder into the kneaded product and pushing it into the batter and shaping it into an opposing group having a size of 1.3 * 3.5 * 0.3 cm (width * length * thickness);
f)상기 단계를 거친 반대기를 50~60℃의 건조기에서 2~4시간 1차 건조 후, 2시간 마다 뒤집어가면서 12~14시간 건조하는 2차 건조단계;f) a secondary drying step of drying the counter-treated material through the above steps in a drier at 50 to 60 ° C for 2 to 4 hours, followed by drying for 12 to 14 hours while reversing every 2 hours;
상기 단계에서는 반대기의 수분함량이 10~15%가 되도록 건조시키는데 수분함량이 10%미만이면 팽화가 일어나는데 어려움이 있고, 15%를 초과하면 팜유에 튀겼을 때 부풀어 올랐다가 푹 꺼지는 현상이 일어난다.In the above step, the water content of the opposite side is dried to 10 to 15%. If the moisture content is less than 10%, it is difficult to cause swelling. If the moisture content is more than 15%, swelling occurs when palm oil is fried.
g)상기 단계를 거친 반대기를 팜유에 넣고 120~130℃에서 40~60초간 1차 튀긴 후 160~170℃에서 40~50초간 2차 튀김을 하는 튀김단계;를 거쳐서 유과를 제조한다.g) The oyster is prepared through the step of frying the opponent having passed the above step into palm oil, frying first at 120 ~ 130 ° C for 40 ~ 60 seconds and second frying at 160 ~ 170 ° C for 40 ~ 50 seconds.
1차 튀김시 온도가 120℃미만이면 반대기가 부풀어 오르지 못하여 부피증가가 안되고, 130℃를 초과하면 반대기가 부드럽지 않게 되면서 유과로 제조시 부드러운 볼륨감을 가질 수 없다.If the temperature is less than 120 ° C during the first frying, the volume of the counter-current is not increased because the counter-current is not swollen. If the temperature is higher than 130 ° C, the counterorber is not softened.
2차 튀김시 온도가 160℃미만이면 유과가 바삭바삭하게 고소한 맛이 날 수 없고 170℃를 초과하면 과도한 열로 인하여 탈 수 있다.If the temperature is less than 160 ° C during the second frying, the yuzu can not taste crispy and tasteless, and if it exceeds 170 ° C, it can be ridden due to excessive heat.
상기 단계에서는 공기 팽창에 의해 반대기가 부풀어 오르면서 다공화와 호정화가 이루어지고, 반대기의 조직 내부로 기름의 침투가 이루어진다.In the above step, the swelling of the opposite group is caused by the expansion of the air, so that the swelling of the swarm is carried out and the penetration of oil into the tissue of the swarm is achieved.
상기 단계에서는 2번 튀김을 함으로써 팽화도가 높아져 식감에 대한 기호도가 증가한다.In the above step, the degree of puffing is increased by frying twice, and the preference for the texture increases.
본 발명에서는 일반적으로 유과의 제조공정 중 집청단계와 고물을 착의시키는 단계가 생략되어 제조공정을 단축시켜 생산성이 증가되면서 조직감이 우수한 유과를 제조할 수 있다.In the present invention, in general, in the production process of the yoghurt, the step of gathering and kneading the sausage are omitted, and the production process is shortened to increase the productivity, and thus the yoghurt having excellent texture can be manufactured.
<실험예 1><Experimental Example 1>
a)찹쌀을 20℃에서 8일간 침지한 후 3℃의 냉수에 세척하는 세척단계;a) washing step in which the glutinous rice is immersed at 20 캜 for 8 days and then washed in cold water at 3 캜;
b)상기 단계를 거친 찹쌀을 3회 수세한 다음 수분 제거 후 40분 분쇄하는 분쇄단계;b) milling step of washing the glutinous rice after the above steps three times, then removing water and pulverizing it for 40 minutes;
c)상기 단계를 거친 1차 분쇄물 100중량부에 콩가루 15중량부, 소주5 중량부로 혼합한 다음 80rpm으로 1시간 분쇄한 2차 분쇄물을 110℃에서 40분간 증자하는 증자단계;c) adding 100 parts by weight of the primary pulverized product obtained above to 15 parts by weight of soy flour and 5 parts by weight of soju, followed by increasing the secondary pulverized product at 80 rpm for 1 hour at 110 ° C for 40 minutes;
d)상기 단계를 거친 반죽물 100중량부에 포도당 2,04중량부와 설탕4.16중량부를 넣고 25분간 펀칭기로 꽈리치기 하는 꽈리치기단계;d) a step of pouring 2,04 parts by weight of glucose and 4.16 parts by weight of sugar into 100 parts by weight of the kneaded product, and piercing it with a punching machine for 25 minutes;
e)상기 단계를 거친 반죽물에 밀가루를 분사하고 방망이로 밀어 1.3*3.5*0.3㎝(가로*세로*두께) 크기의 반대기로 성형하는 성형단계;e) a molding step in which the flour is sprayed onto the kneaded product and molded into the opposite side of the size of 1.3 * 3.5 * 0.3 cm (width * length * thickness) by pushing it into the bat;
f)상기 단계를 거친 반대기를 55℃의 건조기에서 3 시간 1차 건조 후, 2시간 마다 뒤집어가면서 14시간 건조하는 2차 건조단계;f) a secondary drying step in which the counter-step through the above step is first dried in a dryer at 55 ° C for 3 hours, then dried for 14 hours while inverted every 2 hours;
g)상기 단계를 거친 반대기를 팜유에 넣고 120℃에서 50초간 1차 튀긴 후 170℃에서 40초간 2차 튀김을 하는 튀김단계;를 거쳐서 조직감이 개선된 유과를 제조한다.g) Frying step in which the above-mentioned counterfeiters are placed in palm oil, fried for 1 minute at 120 ° C for 50 seconds, and fried for 2 seconds at 170 ° C for 40 seconds.
상기 단계에서 사용하는 팜유는 야자로부터 정제, 분리된 식물유로서, 포화지방산인 팔미트산(palmitic acid)의 함량이 높고, 상대적으로 불포화 지방산의 함량은 낮기 때문에 쉽게 산패하지 않아 장기 보존이 가능하다.The palm oil used in the above step is a vegetable oil purified and separated from coconut palms. Since the content of palmitic acid, which is a saturated fatty acid, is relatively high and the content of the unsaturated fatty acid is relatively low,
또한, 카로틴(carotene)과 비타민 E의 한 종류인 토코트리에놀(tocotrienol) 및 토코페롤(tocopherol)이 다량 함유되어 있어 영양학적으로도 우수하다.
In addition, carotene (carotene) and vitamin E, a kind of tocotrienol (tocotrienol) and tocopherol (tocopherol) because it contains a lot of nutrition is excellent.
<실험예 2><Experimental Example 2>
a)찹쌀을 20℃에서 8일간 침지한 후 3℃의 냉수에 세척하는 세척단계;a) washing step in which the glutinous rice is immersed at 20 캜 for 8 days and then washed in cold water at 3 캜;
b)상기 단계를 거친 찹쌀을 3회 수세한 다음 수분 제거 후 40분 분쇄하는 분쇄단계;b) milling step of washing the glutinous rice after the above steps three times, then removing water and pulverizing it for 40 minutes;
c)상기 단계를 거친 1차 분쇄물 100중량부에 콩가루 15중량부, 소주5중량부로 혼합한 다음 80rpm으로 1시간 분쇄한 2차 분쇄물을 110℃에서 40분간 증자하는 증자단계;c) adding 100 parts by weight of the primary pulverized product obtained above to 15 parts by weight of soy flour and 5 parts by weight of soju, followed by increasing the secondary pulverized product at 80 rpm for 1 hour at 110 ° C for 40 minutes;
d)상기 단계를 거친 반죽물에 포도당 4.16중량부와 설탕 2.04중량부를 넣고 25분간 펀칭기로 꽈리치기 하는 꽈리치기단계;d) a step of pouring 4.16 parts by weight of glucose and 2.04 parts by weight of sugar into the kneaded product, and piercing it with a punching machine for 25 minutes;
e)상기 단계를 거친 반죽물에 밀가루를 분사하고 방망이로 밀러 1.3*3.5*0.3㎝(가로*세로*두께)크기의 반대기로 성형하는 성형단계;e) a molding step in which the flour is sprayed into the kneaded product and molded into a counterpart of a size of 1.3 * 3.5 * 0.3 cm (width * length * thickness) with a knife;
f)상기 단계를 거친 반대기를 55℃의 건조기에서 3시간 1차 건조 후, 2시간 마다 뒤집어가면서 14시간 건조하는 2차 건조단계;f) a secondary drying step in which the counter-step through the above step is first dried in a dryer at 55 ° C for 3 hours, then dried for 14 hours while inverted every 2 hours;
g)상기 단계를 거친 반대기를 팜유에 넣고 120℃에서 50초간 1차 튀긴 후 170℃에서 40초간 2차 튀김을 하는 튀김단계;를 포함하는 것을 특징으로 하는 조직감을 개선한 유과의 제조방법 및 그 방법으로 제조된 유과.
g) a frying step in which the above-mentioned counterfeiters are put into palm oil and fried for one second at 120 ° C for 50 seconds and then fried for 40 seconds at 170 ° C. &Lt; / RTI &gt;
<실험예 3><Experimental Example 3>
a)찹쌀을 20℃에서 8일간 침지한 후 3℃의 냉수에 세척하는 세척단계;a) washing step in which the glutinous rice is immersed at 20 캜 for 8 days and then washed in cold water at 3 캜;
b)상기 단계를 거친 찹쌀을 3회 수세한 다음 수분 제거 후 40분 분쇄하는 분쇄단계;b) milling step of washing the glutinous rice after the above steps three times, then removing water and pulverizing it for 40 minutes;
c)상기 단계를 거친 1차 분쇄물 100중량부에 콩가루 15중량부, 소주5중량부로 혼합한 다음 80rpm으로 1시간 분쇄한 2차 분쇄물을 110℃에서 40분간 증자하는 증자단계;c) adding 100 parts by weight of the primary pulverized product obtained above to 15 parts by weight of soy flour and 5 parts by weight of soju, followed by increasing the secondary pulverized product at 80 rpm for 1 hour at 110 ° C for 40 minutes;
d)상기 단계를 거친 반죽물에 포도당 3.09중량부와 설탕 3.09중량부를 넣고 25분간 펀칭기로 꽈리치기 하는 꽈리치기단계;d) a step of pouring 3.09 parts by weight of glucose and 3.09 parts by weight of sugar into the kneaded product, and piercing it with a punching machine for 25 minutes;
e)상기 단계를 거친 반죽물에 밀가루를 분사하고 방망이로 밀러 1.3*3.5*0.3㎝(가로*세로*두께)크기의 반대기로 성형하는 성형단계;e) a molding step in which the flour is sprayed into the kneaded product and molded into a counterpart of a size of 1.3 * 3.5 * 0.3 cm (width * length * thickness) with a knife;
f)상기 단계를 거친 반대기를 55℃의 건조기에서 3시간 1차 건조 후, f) After the above-mentioned countercurrent was first dried in a drier at 55 ° C for 3 hours,
2시간 마다 뒤집어가면서 14시간 건조하는 2차 건조단계;  A secondary drying step of drying for 14 hours while turning over every 2 hours;
g)상기 단계를 거친 반대기를 팜유에 넣고 120℃에서 50초간 1차 튀긴 후 170℃에서 40초간 2차 튀김을 하는 튀김단계;를 포함하는 것을 특징으로 하는 조직감을 개선한 유과의 제조방법 및 그 방법으로 제조된 유과.
g) a frying step in which the above-mentioned counterfeiters are put into palm oil and fried for one second at 120 ° C for 50 seconds and then fried for 40 seconds at 170 ° C. &Lt; / RTI &gt;
<비교예><Comparative Example>
시중에서 구입한 A사 제품인데 기존의 일반적인 유과로 할인점, 슈퍼, 마트 등에서 판매하고 있는 제품을 이용하였다.
It is a company A that is purchased in the market, but the product which is sold in discount stores, supermarkets, marts and the like is used as the conventional general yu.
이화학적 실험방법>
< Physico-chemical experimental method>
1.유과류의 외관 및 내상 1. Appearance of Yukwa flow and internal injuries
유과류의 외관 및 내상은 디지털 카메라(DSC-HX7V, Sony, Tokyo, Japan)로 촬영하여 특성을 관찰하여 그 결과를 도 1에 나타내었다.
The appearance and internal appearance of the flowering material were photographed with a digital camera (DSC-HX7V, Sony, Tokyo, Japan) and the characteristics were observed. The results are shown in Fig.
2. 부피, 경도, 수분2. Volume, hardness, moisture
유과의 부피는 종자치환법으로 측정하였다. 용기에 유과를 넣고 좁쌀로 채운 다음 좁쌀의 부피리를 메스실린더로 측정하여 시료의 부피를 특정하여 그 결과를 표 1에 나타내었다.The volume of the yogurt was measured by the seed replacement method. The oyster was put into the container and filled with the wheat flour. Then, the bulb flour of the wheat flour was measured with a measuring cylinder to determine the volume of the sample. The results are shown in Table 1.
유과의 경도는 Texture Analyzer(CT3, Brookfield, England)를 이용하여 총 8회 반복 측정하여 그 결과를 표 1에 나타내었다.The hardness of the whey was measured eight times in total using a texture analyzer (CT3, Brookfield, England), and the results are shown in Table 1.
유과의 수분함량 측정은 전자수분측정기(MA-100C, Sartorius)로 측정하여 그 결과를 표 1에 나타내었다.
The moisture content of the whey was measured with an electronic moisture meter (MA-100C, Sartorius) and the results are shown in Table 1.
3. 색도3. Chromaticity
유과의 색도는 CM-2600d Chroma Meter(Minolta Inc., Ramsey, NJ, USA)를 이용하여 8회 반복 측정하여 측정하였다. The color of the yucca was measured 8 times using CM-2600d Chroma Meter (Minolta Inc., Ramsey, NJ, USA).
Hunter system에 의하여 명도(L, lightness), 적색도(a, redness), 황색도(b, yellowness) 값으로 나타내고 그 결과를 표2에 나타내었다.
The lightness, lightness, redness, and yellowness values are shown by the Hunter system. The results are shown in Table 2.
4. 관능검사4. Sensory evaluation
관능검사는 군산대학교 학생들 중 본 연구의 목적과 취지를 설명하고 관능검사와 관련된 교육을 실시한 후 관능평가를 실시. 각 시료를 검사하고 나면 반드시 물로 입안을 헹군 뒤 다른 시료를 평가하도록 함. 항목은 전체적인 기호도(overall acceptability), 외관(appearance), 향(flavor), 색(color), 맛(taste), 질감(texture)의 총 6가지 특성을 측정하도록 함, 측정 방법은 5점 척도로 표시하도록 하고, 기호도가 높을수록 높은 점수를 주도록 했고 그 결과를 표 3에 나타내었다. (5: 매우 좋다, 1: 매우 싫다).
The sensory test was conducted by Kunsan National University to explain the purpose and purpose of this study, and the sensory evaluation was conducted after education related to sensory test. After each sample is tested, be sure to rinse your mouth with water and evaluate the other samples. The items were designed to measure the total six attributes of overall acceptability, appearance, flavor, color, taste, and texture. The measurement method was a 5-point scale The higher the preference, the higher the score. The results are shown in Table 3. (5: very good, 1: very bad).
<결과><Result>
1.외상, 내상 1. Trauma, internal injuries
외상 관찰 결과 대조군과 c3(포도당 4% + 설탕 2%)의 외관은 거의 차이가 없다.The appearance of the c3 (glucose 4% + sugar 2%) with the control group is almost the same as that of the trauma.
내상 관찰 결과 대조군보다 c3(포도당 4% + 설탕 2%)의 기공 크기가 더 균일하여 식감이 우수하다.
As a result, the pore size of c3 (glucose 4% + sugar 2%) was more uniform than that of the control group.
2. 부피, 경도, 수분2. Volume, hardness, moisture
c3(포도당 4% + 설탕 2%)의 유과는 부피는 가장 크고, 경도는 가장 낮아 단단하지 않으면서 바삭바삭한 조직감이 우수하다.The yoghurt of c3 (4% glucose + 2% sugar) has the largest volume and lowest hardness, so it is not hard but crispy texture.
c3(포도당 4% + 설탕 2%)은 반데기 수분은 대조군과 유의적 차이 없으며, 유과수분 함량은 가장 낮아서 저장성이 가장 우수하다.
c3 (4% glucose + 2% sucrose) showed no significant difference in vande water compared to the control group.
포도당과 설탕 함유 유과의 부피, 경도, 수분함량Volume, Hardness, Water Content of Glucose and Sugar-containing Whey
C1
(대조군)
C1
(Control group)
C2
(포:설=2:4)
C2
(Po: Throw = 2: 4)
C3
(포:설=4:2)
C3
(Po: ty = 4: 2)
C4
(포:설=3:3)
C4
(Po: Throw = 3: 3)
FF 유의확률Probability of significance
부피volume 23.33±1.53b23.33 + 1.53b 16.67±2.08c16.67 ± 2.08 c 41.67±3.06a41.67 ± 3.06a 11.00±1.00d11.00 ± 1.00d 125.307125.307 0.0000.000
경도Hardness 100.33±1.04c100.33 + 1.04c 422.33±7.37b422.33 + - 7.37b 48.33±3.06d48.33 + - 3.06d 637.67±2.52a637.67 + - 2.52a 130.65130.65 0.0000.000
반데기수분함량Moisture content 9.82±0.06c9.82 + 0.06c 10.60±0.07b10.60 + 0.07b 9.97±0.02c9.97 ± 0.02 c 11.78±0.20a11.78 + - 0.20a 188.413188.413 0.0000.000
유과수분함량Milk and water content 4.67±0.03c4.67 ± 0.03 c 5.70±0.08b5.70 + 0.08b 4.30±0.02d4.30 ± 0.02 d 5.86±0.02a5.86 ± 0.02a 864.629864.629 0.0000.000
3. 색도3. Chromaticity
유과바탕은 주된 구성이 분산매인 공기(다공성구조)와 분산질인 고체(전분막)가 혼합된 교질식품인데 이처럼 명도가 대조구에 비하여 증가하고 적색도와 황색도가 감소한 것은 부피 증가에 기여한 다공성 구조가 보다 많이 형성 또는 다공성구조의 기포의 크기가 커진 것으로 해석되고,유과바탕의 명도의 증가에 대한 호감은 주관적인 것이지만 유과 바탕의 명도가 높을수록 높게 평가되고 있는 점에 비춰볼 때 유과바탕 품질 개선에 c3(포도당 4% + 설탕 2%)은 가장 적합하다.
The oily base is a colloidal food which is a mixture of air (porous structure) and dispersed solid (starch membrane), which is the main constituent dispersion medium. The lightness is increased as compared with the control and the redness and yellowness is decreased as the porosity structure And the increase in the size of the air bubbles in the porous structure is interpreted to be larger and the favorability for the increase in the brightness of the oil base is subjective but the higher the brightness of the oil base is, 4% glucose + 2% sugar) is best.
포도당과 설탕 함유 유과의 색도Chromaticity of glucose and sugar-containing whey
C1
(대조군)
C1
(Control group)
C2
(포:설=2:4)
C2
(Po: Throw = 2: 4)
C3
(포:설=4:2)
C3
(Po: ty = 4: 2)
C4
(포:설=3:3)
C4
(Po: Throw = 3: 3)
FF 유의확률Probability of significance
명도brightness 49.86±0.10b49.86 ± 0.10 b 35.83±4.31c35.83 + - 4.31c 56.26±0.06a56.26 + 0.06a 34.30±3.22c34.30 ± 3.22 c 47.63347.633 0.0000.000
적색도Redness 0.72±0.03c0.72 ± 0.03 c 2.37±0.01b2.37 + 0.01b 0.14±0.01d0.14 + 0.01d 2.57±0.02a2.57 + 0.02a 127.32127.32 0.0000.000
황색도Yellowness 7.03±0.21c7.03 0.21 c 11.55±0.006b11.55 ± 0.006b 2.97±0.03d2.97 ± 0.03 d 21.50±0.02a21.50 + 0.02a 166.17166.17 0.0000.000
4. 관능검사4. Sensory evaluation
c3(포도당 4% + 설탕 2%)는 색, 맛, 조직감, 외관에서 각 군보다 유의적으로 높았으며, 향은 C2, C4와 유의적 차이가 없다.c3 (glucose 4% + sugar 2%) was significantly higher in color, taste, texture, and appearance than the other groups, and aroma was not significantly different from C2 and C4.
전체적 기호도에서 C3>C4>C2, C1 순으로 대조군보다 C3이 기호도가 높았다.
C3>C4> C2, C1 in the overall acceptability.
포도당과 설탕 함유 유과의 관능검사Sensory Evaluation of Glucose and Sugar-containing Whey
C1
(대조군)
C1
(Control group)
C2
(포:설=2:4)
C2
(Po: Throw = 2: 4)
C3
(포:설=4:2)
C3
(Po: ty = 4: 2)
C4
(포:설=3:3)
C4
(Po: Throw = 3: 3)
FF 유의확률Probability of significance
color 3.63±1.15b3.63 ± 1.15b 3.75±1.00b3.75 ± 1.00b 5.63±1.26a5.63 ± 1.26a 4.38±1.15b4.38 ± 1.15b 10.27210.272 0.0000.000
flavor 4.25±1.34b4.25 ± 1.34b 3.38±0.72c3.38 ± 0.72 c 5.38±1.15a5.38 ± 1.15a 4.63±0.72b4.63 ± 0.72 b 10.66310.663 0.0000.000
조직감Texture 3.25±1.34b3.25 ± 1.34b 3.00±1.46b3.00 ± 1.46b 5.75±1.24a5.75 + 1.24a 3.50±1.03b3.50 ± 1.03b 15.71415.714 0.0000.000
incense 3.50±1.26b3.50 + - 1.26b 4.13±0.81ab4.13 + 0.81ab 4.63±1.15a4.63 ± 1.15a 4.00±0.52ab4.00 0.52ab 3.5653.565 0.0190.019
외관Exterior 3.63±1.02bc3.63 ± 1.02 bc 3.13±1.09c3.13 ± 1.09 c 5.38±1.26a5.38 ± 1.26a 4.38±1.26b4.38 ± 1.26b 11.35811.358 0.0000.000
전체적기호도Overall likelihood 3.00±1.03c3.00 ± 1.03 c 3.25±1.00c3.25 ± 1.00 c 5.75±1.24a5.75 + 1.24a 4.13±1.20b4.13 ± 1.20b 19.58719.587 0.0000.000
본 발명에 따른 조직감을 개선되고 기호도가 증가한 유과의 제조방법 및 그 방법으로 제조된 유과는, 종래의 유과와 비교하여 기공의 크기가 균일하고 부피가 증가하며 명도가 종래의 발명품보다 증가하고 적색도와 황색도가 감소한 것은 다공성 구조가 보다 많이 형성 또는 다공성 구조의 기포 크기가 커졌으며 경도가 낮아 수분함유량이 적어 저장성이 증가하며 유과 바탕의 품질개선에 크게 기여한 것이다.The present invention provides a process for producing a milk protein having improved texture and increased preference according to the present invention and a milk protein produced by the method, which has a uniform pore size, an increased volume, a higher brightness than conventional products, The decrease in yellowness is attributed to the formation of more porous structures or increased bubble size of the porous structure, lower hardness, lower moisture content, and increased shelf life, contributing greatly to the quality improvement of the oily base.
본 발명품은 기공의 크기가 균일하고 다공성 구조가 많이 형성되면서 다공성 구조의 기포의 크기가 커져 부피가 증가해 팽화율이 증가하면서 경도가 낮아져 치아에 붙는 정도(Stickiness)가 감소해 조직감이 개선되고 명도가 대조구에 비해 증가하고 적색도와 황색도가 감소한 것은 부피 증가에 기여한 다공성 구조가 많이 형성되면서 다공성 구조의 기포가 커져 유과의 품질이 개선되었다.
In the present invention, since the size of the pores is uniform and the porous structure is formed much, the size of the bubble of the porous structure increases, the bulge rate increases, the hardness decreases, and the degree of stickiness to the teeth decreases, And redness and yellowness decreased compared with those of the control, and the porosity of the porous structure was increased due to the formation of many porous structures contributing to the volume increase.
본 발명품인 조직감을 개선한 유과의 제조방법 및 그 방법으로 제조된 유과는 쌀 재배농가의 쌀 소비를 촉진할 수 있고, 쌀 재배농가 및 지역발전에 크게 기여할 것으로 생각되며 농촌의 시장 경쟁력을 높이고 체인화 사업에도 적은 자본으로 할 수 있어 산업상 이용가능성이 클 것으로 기대된다.The method of manufacturing yuwase which improved the texture of the present invention as the present invention and the yuwu produced by the method can promote the rice consumption of the rice cultivation farmer and contribute greatly to the rice cultivation farmer and the regional development. It can be made with a small capital and it is expected that the possibility of industrial use will be great.
젊은층과 현대인 및 외국인들의 기호도에 부합하게 함으로써 전통식품의 현대화에도 크게 기여할 수 있고 수출로 인한 수입증가와 국가발전에도 기여할 수 있다. 소비자들에 대한 기호도를 높이고 건강증진을 도모할 수 있을 뿐만 아니라 상품성을 향상시킬 수 있다.
It can contribute greatly to the modernization of traditional food by making it conform to the preferences of young people, modern people and foreigners, and it can contribute to the increase of income from export and the development of the nation. It can increase the preference for consumers, promote health promotion, and improve the merchantability.

Claims (3)

  1. a)찹쌀을 15~20℃에서 5~10일간 침지한 후 1~6℃의 냉수에 세척하는 세척단계;
    b)상기 세척단계를 거친 찹쌀을 3회 수세한 다음 수분 제거 후 30~50분 분쇄하는 분쇄단계;
    c)상기 분쇄단계를 거친 1차 분쇄물 100중량부에 콩가루 10~20중량부, 소주1~10중량부로 혼합한 다음 80~100rpm으로 1~2시간 분쇄한 2차 분쇄물을 100~120℃에서 30~50분간 증자하는 증자단계;
    d)상기 증자단계를 거친 반죽물에 포도당과 설탕을 넣고 20~30분간 펀칭기로 꽈리치기 하는 꽈리치기단계;
    e)상기 꽈리치기단계를 거친 반죽물에 전분가루를 분사하고 방망이로 밀어 1.3*3.5*0.3㎝(가로*세로*두께)크기의 반대기로 성형하는 성형단계;
    f)상기 성형단계를 거친 반대기를 50~60℃의 건조기에서 2~4시간 1차 건조 후, 2시간 마다 뒤집어가면서 12~14시간 건조하는 2차 건조단계;
    g)상기 건조단계를 거친 반대기를 팜유에 넣고 120~130℃에서 40~60초간 1차 튀긴 후 160~170℃에서 40~50초간 2차 튀김을 하는 튀김단계;를 포함하는 것을 특징으로 하는 조직감을 개선한 유과의 제조방법.
    a) a washing step of immersing glutinous rice at 15 to 20 ° C for 5 to 10 days, followed by washing in cold water at 1 to 6 ° C;
    b) a step of washing the glutinous rice after the washing step three times, followed by pulverization for 30 to 50 minutes after moisture removal;
    c) 10 to 20 parts by weight of soybean flour and 1 to 10 parts by weight of soybean flour are mixed with 100 parts by weight of the primary pulverized product after the pulverization step, and then the second pulverized product is pulverized at 80 to 100 rpm for 1 to 2 hours, For 30 to 50 minutes;
    d) a step of pouring the glucose and sugar into the kneaded product after the above-mentioned addition step and piercing with a punching machine for 20 to 30 minutes;
    e) shaping step of injecting starch powder into the kneaded product through the piercing step and pushing the starch powder into a batter and shaping it into an opposite group of a size of 1.3 * 3.5 * 0.3 cm (width * length * thickness);
    f) a secondary drying step in which the counter-stage after the molding step is first dried in a drier at 50 to 60 ° C for 2 to 4 hours and then for 12 to 14 hours while inverted every 2 hours;
    g) frying step in which the opponent having been subjected to the drying step is put into palm oil, fried for 1 to 40 seconds at 120 to 130 ° C, and fried for 2 to 40 seconds at 160 to 170 ° C. Wherein the method comprises the steps of:
  2. 제 1항에 있어서,
    상기 꽈리치기단계는
    상기 증자단계를 거친 반죽물 100중량부에 포도당 2~5중량부, 설탕 2~5중량부로 첨가하는 것을 포함하는 것을 특징으로 하는 조직감을 개선한 유과의 제조방법.
    The method according to claim 1,
    The pricking step
    And adding to the kneaded water after adding to the kneaded water at 2 to 5 parts by weight of glucose and 2 to 5 parts by weight of sugar.
  3. 제 1항 또는 제 2항에 의해서 제조된 조직감을 개선한 유과.
    A whey gluten with improved texture which is produced by the method according to claim 1 or 2.
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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101831721B1 (en) 2016-02-12 2018-04-04 전승희 Manufacturing method of oil-and-honey pastry

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101831721B1 (en) 2016-02-12 2018-04-04 전승희 Manufacturing method of oil-and-honey pastry

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