KR101595559B1 - Method of manufacturing functional Korean traditional sweets and cookies using Smilax glabra - Google Patents

Abstract

(H) mixing 100 parts by weight of glutinous rice powder with 5 to 10 parts by weight of an extract of Tohsiegung, 0.5 to 3 parts by weight of shochu, and kneading the mixture, Wow; (i) shaping the dough to a size corresponding to the size of the yoghurt to make a bandage, and drying the dough at 45 to 65 ° C for 30 to 50 minutes; (j) fermenting the dried vodka at a temperature of 20 to 25 DEG C for 20 to 25 days; (k) fermenting the fermented van der Eagle at a temperature of 100 to 120 ° C, secondarily boiling it at a temperature of 160 to 180 ° C, and then recovering the fermented van deer to remove oil from the surface; (1) applying a prepared juice to the surface of the molten vanadium, and then finishing the oyster by filling it with tumbler, and then packing the juice, and the juice of the step (1) (A) 40 to 55 parts by weight of cut soil soil, 3 to 5 parts by weight of swimming root powder and 2 to 5 parts by weight of carnauba wax with respect to 100 parts by weight of purified water Followed by boiling at 55 to 85 ° C for 12 to 16 hours, followed by primary filtration; (B) adding 100 to 120 parts by weight of purified water and 5 to 7 parts by weight of omija powder, boiling at 55 to 85 ° C for 12 to 16 hours, and then performing secondary filtration; (C) 2 to 5 parts by weight of native honey is further added, followed by boiling at 80 to 120 ° C for 5 to 8 hours, followed by tertiary filtration, followed by aging at 20 to 25 ° C for 15 to 20 days Thus, it is possible to mass-produce a functional starter having high nutritional value and good taste and visual appearance.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for manufacturing functional foods using Smilax glabra,

BACKGROUND OF THE INVENTION 1. Field of the Invention [0002] The present invention relates to a functional and manufacturing method using a soil texture.

Generally speaking, Korean confectionery is called Han (菓), and it refers to one kind of ommune, but it refers to Korean traditional confectionery such as Jung, Dasik, Gyumsil, Ogim, Gyokjeong. In Korea, which has rice as a stock, these pastries have made confectionery using grains, beans, nuts, honey, and oil for a long time.

Korean Patent No. 0741391 (registered on July 13, 2007, entitled "Process for preparing ginseng sap and its preparation method") comprises 100 parts by weight of glutinous rice powder, 1 to 5 parts by weight of shochu, 10-20 Weight parts are mixed, kneaded, steamed, cut into pieces, dried, and then oil

To prepare a ganoderma lucidum base, 100 parts by weight of starch syrup and 10-30 parts by weight of a ganoderma concentrate were mixed to prepare a ganoderma lucidum. Method is disclosed.

Korean Patent No. 1172236 (Registration date: Aug. 1, 2012, title: invention and method for producing the same using a bokbunja, a method for producing the same and a method for producing the same), a) 10 to 20 parts by weight of bokbunja juice, and 2 to 10 parts by weight of citron powder are punched and kneaded to obtain a kneaded product; b) evenly spreading the kneaded product to a thickness of 4 to 8 mm; c) primary drying the kneaded product at 60 to 80 ° C for 2 to 4 hours; d) cutting the primary dried dough to a predetermined size to obtain an opposite group; e) secondarily drying the opposite group at 60-80 < 0 > C for 40-60 min; f) the step of storing the secondarily dried opposites in a sealed state for 5 to 10 days, wherein the brix molasses of step a) is a brix molasses obtained by briquette munching after crushing the brix molasses collected, The glutinous rice powder obtained in step a) is obtained by lyophilizing the glutinous rice powder obtained in step a). The glutinous rice powder obtained in step a) is fermented at 25 ° C for 5 to 10 days after the glutinous rice is soaked in water, And a method for producing an opposing group using a brambler is disclosed.

In addition to these conventional techniques, Korean Patent No. 0773809 (registered date: 2007. 10. 31., the name of the invention: a method for producing red ginseng root using white ginseng powder and red ginseng extract), Korea Patent No. 0985093 2010, Sep. 28, 2010, the name of the invention: a method for manufacturing a Korean mulberry leaf), Korean Registered Patent No. 1084542 (Registered on Nov. 11, 2011, ) And Korean Patent No. 1148710 (registered on May 5, 2012, the title of the invention is: an antimicrobial agent using onion, a method for producing the same, and a Korean medicine). However, It has a disadvantage that it is merely composed.

An object of the present invention is to provide a method for manufacturing a functional ingredient using a tobacco product having high nutritional value and excellent pharmacological effect.

(A) mixing 5 to 10 parts by weight of the extract powder with 0.5 to 3 parts by weight of soju with respect to 100 parts by weight of glutinous rice powder, kneading the mixture, and then growing the mixture; (b) shaping the dough to a size corresponding to the size of the yoghurt to make a bandage, and drying the dough at 45 to 65 ° C for 30 to 50 minutes; (c) fermenting the dried vodka at a temperature of 20 to 25 DEG C for 20 to 25 days; (d) fermenting the fermented van der Eagle at a temperature of 100 to 120 ° C, secondarily boiling at 160 to 180 ° C, and then recovering and removing oil from the surface; (e) applying the prepared juice to the surface of the molten vanadium and then finishing the yoghurt after filling with tumbler, and packing the juice, and the juice of the step (e) To 21,000 parts by weight of a mixture of water and a nonionic surfactant.

Preferably, the glutinous rice powder of step (a) of the present invention is obtained by immersing the glutinous rice for 13 to 17 days, fermenting it, drying it and pulverizing it.

Another object of the present invention is to provide a process for producing a rice cake, comprising the steps of: (h) mixing 5 to 10 parts by weight of a tobacco extract with 100 parts by weight of glutinous rice flour and 0.5 to 3 parts by weight of shochu; (i) shaping the dough to a size corresponding to the size of the yoghurt to make a bandage, and drying the dough at 45 to 65 ° C for 30 to 50 minutes; (j) fermenting the dried vodka at a temperature of 20 to 25 DEG C for 20 to 25 days; (k) fermenting the fermented van der Eagle at a temperature of 100 to 120 ° C, secondarily boiling it at a temperature of 160 to 180 ° C, and then recovering the fermented van deer to remove oil from the surface; (1) applying a prepared juice to the surface of the molten vanadium, and then finishing the oyster by filling it with tumbler, and then packing the juice, and the juice of the step (1) (A) 40 to 55 parts by weight of cut soil soil, 3 to 5 parts by weight of swimming root powder and 2 to 5 parts by weight of carnauba wax with respect to 100 parts by weight of purified water Followed by boiling at 55 to 85 ° C for 12 to 16 hours, followed by primary filtration; (B) adding 100 to 120 parts by weight of purified water and 5 to 7 parts by weight of omija powder, boiling at 55 to 85 ° C for 12 to 16 hours, and then performing secondary filtration; (C) 2 to 5 parts by weight of native honey is further added, followed by boiling at 80 to 120 ° C for 5 to 8 hours, followed by tertiary filtration, followed by aging at 20 to 25 ° C for 15 to 20 days The present invention can be achieved by a functional method using a soil texture and a manufacturing method.

Preferably, the glutinous rice flour of the step (h) of the present invention is obtained by immersing glutinous rice for 13 to 17 days, fermenting it, drying it and pulverizing it.

Preferably, the juice of the step (1) of the present invention is further characterized by adding 20 to 35 parts by weight of an extract of Aronia, 12 to 15 parts by weight of a platycodon powder, and 5 to 7 parts by weight of a green tea powder.

Preferably, the juice of step (1) of the present invention is further added with 2 to 3 parts by weight of a mushroom powder, wherein the mushroom powder has a particle size of 5 to 15 mesh.

The present invention as described above has an effect of mass-producing a functional traditional Korean food having high nutritional value and excellent taste and visual appearance.

Hereinafter, embodiments of the present invention will be described.

(A) Toyo Boryeong mixed extract making

The soil of the present embodiment means the roots of the spruce tree (oriental medicine).

1. First, cut dried soil soil to a thickness of 3-5 mm. At this time, it is preferable to remove sawdust or dust from the surface of the cut soil and remove it by using an air compressor.

2. 40 to 55 parts by weight of cut soil soil, 3 to 5 parts by weight of swimming root powder and 2 to 5 parts by weight of pepper are added to 100 parts by weight of purified water, boiled at 55 to 85 ° C for 12 to 16 hours, Filter.

3. Thereafter, 100 to 120 weight parts of purified water and 5 to 7 weight parts of Omiza powder are added, and the mixture is further boiled at 55 to 85 ° C for 12 to 16 hours, followed by secondary filtration.

4. Then, 2 to 5 parts by weight of native honey is further added, followed by boiling at 80 to 120 ° C for 5 to 8 hours, followed by tertiary filtration and aging at 20 to 25 ° C for 15 to 20 days.

(B) Preparing the juice (using a mixture of the soil and the ground )

A mixture of 18,000 to 21,000 parts by weight of crude oil is added to 100 parts by weight of a mixture of the extract of Bombyx benthic sp.

Here, 20 to 35 parts by weight of the extract of Aronia, 12 to 15 parts by weight of platycodon powder and 5 to 7 parts by weight of green tea powder can be further added. Aromania extract, bellflower powder and green tea powder are provided for expressing beautiful colors as well as adding nutrients.

Further, 2 to 3 parts by weight of oyster mushroom powder may be further added. Oyster mushroom powder is provided to improve texture (degree of chewing). In particular, it is preferable that the oyster mushroom powder has a particle diameter of 5 to 15 mesh.

(C) Manufacturing with Han

Example 1.

1. Immerse the glutinous rice for 13 ~ 17 days to ferment.

2. Fermented glutinous rice is dried and pulverized to make glutinous rice flour.

3. To 100 parts by weight of the thus-prepared glutinous rice powder, 5 to 10 parts by weight of the extract of Toyo-Kogyo Seiyaku Co., Ltd. and 0.5 to 3 parts by weight of shochu are mixed, and the resulting mixture is kneaded and boiled for 1 to 2 hours.

4. Cut the dough that has been added to the size of the yue and cut it into pieces.

5. Dry the vodka at 45 ~ 65 ℃ for 30 ~ 50 minutes.

6. Ferment the dried vodka at 20 ~ 25 ℃ for 20 ~ 25 days.

7. Fermented fermented beans are firstly fermented at 100 ~ 120 ℃, then second fermented at 160 ~ 180 ℃.

8. Sprinkle the prepared juice on the surface of the molten vanadium.

Here, the juice is obtained by mixing 18,000 to 21,000 parts by weight of crude oil with respect to 100 parts by weight of the tobacco extract.

9. Finally, put the tongue in a baguette, and finish the oyster and wrap it.

Example 2.

1. Immerse the glutinous rice for 13 ~ 17 days to ferment.

2. Fermented glutinous rice is dried and pulverized to make glutinous rice flour.

3. To 100 parts by weight of the thus-prepared glutinous rice powder, 5 to 10 parts by weight of a mixture of soil and gypsum mixed extracts and 0.5 to 3 parts by weight of shochu are mixed, and the mixture is kneaded for 1 to 2 hours.

4. Cut the dough that has been added to the size of the yue and cut it into pieces.

5. Dry the vodka at 45 ~ 65 ℃ for 30 ~ 50 minutes.

6. Ferment the dried vodka at 20 ~ 25 ℃ for 20 ~ 25 days.

7. Fermented fermented beans are firstly fermented at 100 ~ 120 ℃, then second fermented at 160 ~ 180 ℃.

8. Sprinkle the prepared juice on the surface of the molten vanadium.

Here, the juice is obtained by using a mixture of soil and gypsum mixed extract.

9. Finally, put the tongue in a baguette, and finish the oyster and wrap it.

(D) Sensory testing

The results of the sensory test of the conventional soy sauce (control) and the functional ingredients of the present invention (Examples 1 and 2) are shown in Table 1 below.

Here, 10 persons were selected from 30s to 50s without distinction between men and women, and the tests were performed on a scale of 5 points based on visual and taste (texture). Particularly, the selected people selected people who do not have chronic diseases and do not have resistance to Han.

First, the test method was as follows. After the usual diet (control) was edible, the subjects of Example 1 and Example 2 were consecutively eaten at intervals of 5 minutes, and then their visual and tastes were evaluated.

Referring to Table 1, at the time of observation, all the age groups received high scores without discrimination in the control, Examples 1 and 2. However, in the case of the taste, Examples 1 and 2 were 0.5 to 0.8 points more than the control, and it was found that the taste was superior to that of the control.

(E) The efficacy of soil bokryeong

It is said that it is called "Oriental medicine" and it is excellent in detoxification of heavy metals such as mercury, lead, nickel and cadmium.

While the present invention has been described with reference to exemplary embodiments, it is to be understood that the invention is not limited to the disclosed exemplary embodiments.

Claims (6)

delete delete (h) mixing 5 to 10 parts by weight of the extract of Toyo-Kogyo Kogyo with 0.5 to 3 parts by weight of shochu relative to 100 parts by weight of glutinous rice flour,
(i) shaping the dough to a size corresponding to the size of the yoghurt to make a bandage, and drying the dough at 45 to 65 ° C for 30 to 50 minutes;
(j) fermenting the dried vodka at a temperature of 20 to 25 DEG C for 20 to 25 days;
(k) fermenting the fermented van der Eagle at a temperature of 100 to 120 ° C, secondarily boiling it at a temperature of 160 to 180 ° C, and then recovering the fermented van deer to remove oil from the surface;
(l) applying the prepared juice to the surface of the molten van decker, and then removing the tumbler to complete the oye and then packaging,
The juice of the step (1) is a mixture of 18,000 ~ 21,000 parts by weight of crude wort with respect to 100 parts by weight of the Bombyx mori extract,
The soil-mixed mixed extract may contain,
(A) 40 to 55 parts by weight of cut soil soil, 3 to 5 parts by weight of swimming root powder and 2 to 5 parts by weight of pepper are added to 100 parts by weight of purified water, boiled at 55 to 85 ° C for 12 to 16 hours, A step of filtering the liquid;
(B) adding 100 to 120 parts by weight of purified water and 5 to 7 parts by weight of omija powder, boiling at 55 to 85 ° C for 12 to 16 hours, and then performing secondary filtration;
(C) 2 to 5 parts by weight of native honey is further added, followed by boiling at 80 to 120 ° C for 5 to 8 hours, followed by tertiary filtration, followed by aging at 20 to 25 ° C for 15 to 20 days And a method of manufacturing the functional material using the soil texture.
The method of claim 3,
Wherein the glutinous rice flour of step (h) is ground and pulverized by immersing the glutinous rice for 13 to 17 days, followed by pulverization.
The method of claim 3,
Wherein the juice of step (1) is further added with 20 to 35 parts by weight of an extract of Aronia, 12 to 15 parts by weight of a blossom powder, and 5 to 7 parts by weight of a green tea powder.
The method of claim 3,
Wherein the mushroom powder of step (1) is further added with 2 to 3 parts by weight of oyster mushroom powder, wherein the mushroom powder has a particle size of 5 to 15 mesh.