KR101738501B1 - The method for manufacturing glutinous rice cookies containing fruit-puree - Google Patents
The method for manufacturing glutinous rice cookies containing fruit-puree Download PDFInfo
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- KR101738501B1 KR101738501B1 KR1020150070417A KR20150070417A KR101738501B1 KR 101738501 B1 KR101738501 B1 KR 101738501B1 KR 1020150070417 A KR1020150070417 A KR 1020150070417A KR 20150070417 A KR20150070417 A KR 20150070417A KR 101738501 B1 KR101738501 B1 KR 101738501B1
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- glutinous rice
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Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/09—Food product presented as a toy or amusement
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Confectionery (AREA)
Abstract
The present invention relates to a method for producing a glutinous rice cake, which comprises mixing 5 to 30 parts by weight of a soybean meal and 5 to 30 parts by weight of sake with 100 parts by weight of the glutinous rice flour obtained by soaking glutinous rice for 7 days or more, step; Growing the raw paper; Peeling the thus-prepared raw paper for 10 to 20 minutes; Drying the corrugated green paper so as to have a moisture content of 5 to 15% ≪ / RTI > heating the dried opposites; Filling the fruit purée after filling holes are formed in the hot water treated counterpart; Fumigating the counterfill filled with the puree; Sugar coating the surface of the fumed dry opposition; And coating the sugar-coated surface with a tortoise. The present invention also provides a method for manufacturing glutinous rice confectionery filled with fruit puree.
Description
The present invention relates to a method for producing glutinous rice confectionery filled with fruit puree, and more particularly, to a method for producing glutinous rice confectionery which can satisfy consumers' needs through various tastes and texture.
Traditional Korean confectionery, Han-gwa, has been commonly used for festivals, rituals and other traditional events. In the manufacturing process with such one, the glutinous rice which is immersed in water is generally raised and treated with hot water. The quality characteristics of Han - gwa are different according to the immersion time, milling method, kagi - kwa (kneading process) and addition condition of glutinous rice, addition of drying condition and sub ingredient. In particular, the time and temperature of the immersion process are closely related to the quality of the minerals.
However, there is a tradition in traditional Korean tradition, but it is not enough to meet consumers' desire through various flavors and texture of confectionery in modern times, which is an obstacle to Korean popularization.
Accordingly, there is a growing need for a new glutinous rice cake for diversification of flavor and high quality of Korean sweet rice.
Accordingly, it is an object of the present invention to provide a novel glutinous rice cake manufacturing method capable of satisfying various consumers' needs.
Another object of the present invention is to provide a method of manufacturing a glutinous rice confectionery which can solve the problem of the body sagging and the problem of circulation at a high temperature when the content of the fruit puree or the like is filled in the glutinous rice confectionery.
On the other hand, other unspecified purposes of the present invention will be further considered within the scope of the following detailed description and easily deduced from the effects thereof.
In order to solve the above-described problems, the present invention provides a method for producing glutinous rice confectionery, comprising the steps of: adding to a glutinous rice flour obtained by soaking glutinous rice for 7 days or more and pulverizing the glutinous rice flour in an amount of 5 to 30 parts by weight, Mixing the ingredients to prepare a raw material; Growing the raw paper; Peeling the thus-prepared raw paper for 10 to 20 minutes; Drying the corrugated green paper so as to have a moisture content of 5 to 15% ≪ / RTI > heating the dried opposites; Filling the fruit purée after filling holes are formed in the hot water treated counterpart; Fumigating the counterfill filled with the puree; Sugar coating the surface of the fumed dry opposition; And coating the sugar-coated surface with a tortoise. The present invention also provides a method for manufacturing glutinous rice confectionery filled with fruit puree.
The step of growing the raw paper is carried out at a temperature of 100 to 150 ° C for 10 to 15 minutes, a second step of heating at 60 to 80 ° C for 3 to 7 minutes and a third step of 5 to 10 minutes at 40 to 50 ° C Wherein the hot water treatment is performed by a first hot water treatment process in which the dried opposites are kept in oil at 50 to 70 ° C for 20 to 50 minutes, a second hot water treatment process at 110 to 125 ° C for 1 to 2 minutes, And a third hot-water treatment at 180 ° C for 1 to 2 minutes.
Wherein the sugar solution in the saccharide coating step comprises 40 to 60 parts by weight of starch syrup, 40 to 60 parts by weight of starch syrup, 15 to 25 parts by weight of starch syrup, 3 to 7 parts by weight of starch syrup, and 3 to 7 parts by weight of agar, , 30 to 40 parts by weight of crude oil, 7 to 12 parts by weight of a fruit stock solution, and 3 to 7 parts by weight of an agar, and the fruit puree and sugar coating solution do not contain sugar.
In an embodiment of the present invention, a note may be inserted into the inner space of the counter-charge hole before filling the fruit puree after forming the filling hole in the hot-water counter-counter, The present invention provides a method for producing glutinous rice confectionery filled with fruit puree.
In addition, the present invention can provide glutinous rice confectionery filled with puree produced by the above-mentioned production method.
According to the present invention, all of the objects of the present invention described above can be achieved.
Specifically, the present invention relates to a method for producing glutinous rice confectionery filled with fruit puree, wherein the puree made of various kinds of fruits is filled in a glutinous rice cake, and a glutinous rice cake with sugar is coated with various flavors, You can feel,
In addition, there is an effect of minimizing the use of starch syrup without using sugar in the preparation of the puree and sugar coating liquid, freeing from the controversy of the harmfulness of sugar by using agar, and maintaining the optimal shape of the glutinous rice cake.
The objects of the present invention are not limited to those mentioned above, and other objects not mentioned may be clearly understood by those skilled in the art from the following description.
BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a block diagram of a method for manufacturing a glutinous rice cake filling a fruit puree according to an embodiment of the present invention. FIG.
Hereinafter, preferred embodiments of the present invention will be described with reference to the accompanying drawings so that those skilled in the art can easily carry out the present invention. In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear. And certain features shown in the drawings are to be enlarged or reduced or simplified for ease of explanation, and the drawings and their components are not necessarily drawn to scale. However, those skilled in the art will readily understand these details.
Disclosure of Invention Technical Problem [7] Accordingly, the present invention has been made to solve the above-mentioned problems of the prior art and to provide a method for manufacturing glutinous rice confectionery filled with fruit puree to satisfy the necessity of the above-described glutinous rice confectionery.
To this end, according to the present invention, there is provided a method for producing glutinous rice cake, which comprises mixing 5 to 30 parts by weight of a soybean meal and 5 to 30 parts by weight of sake with 100 parts by weight of the glutinous rice flour obtained by soaking glutinous rice for 7 days or more, Producing; Growing the raw paper; Peeling the thus-prepared raw paper for 10 to 20 minutes; Drying the corrugated green paper so as to have a moisture content of 5 to 15% ≪ / RTI > heating the dried opposites; Filling the fruit purée after filling holes are formed in the hot water treated counterpart; Fumigating the counterfill filled with the puree; Sugar coating the surface of the fumed dry opposition; And applying a coating to the sugar-coated surface.
In particular, the present invention can provide a method for manufacturing glutinous rice confectionery which can fill various kinds of puree which can be made with various kinds of fruits into glutinous rice confectionery, have.
In addition, it was possible to minimize the use of starch syrup without using sugar in the preparation of the puree and sugar coating solution, and particularly to prevent the damage of the shape of the glutinous rice cake by using agar and to solve the inconvenience of sticking to the hand at room temperature, There is an effect that it is free from the harmfulness of the sugar becoming.
BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a block diagram of a method for manufacturing a glutinous rice cake filling a fruit puree according to an embodiment of the present invention. FIG.
Hereinafter, a method for producing glutinous rice confectionery filled with fruit puree according to the present invention will be described in detail with reference to FIG.
In the present invention, the step of preparing the raw paper is such that the quality of the glutinous rice is carefully selected and the foreign matters are removed. Then, 40 to 60 parts by weight of glutinous rice is added to 100 parts by weight of water and soaked for 7 days or more. It is possible to obtain a sufficient preservative effect by fermenting through the soaking process, so that the storage period of the product can be sufficiently secured in the future. Preferably, the fermentation of the glutinous rice is carried out until the fermented glutinous rice becomes triturated when it is touched by hand.
The glutinous rice soaked in the above conditions is washed 10 times or more with clean water, and the rice is subjected to the rice bran to remove water. Then, it is pulverized twice using a roller mill so as to obtain a fine powder state. The pulverized glutinous rice flour is sieved with a sieve of 25 to 35 mesh, and 5 to 30 parts by weight of soybean meal and 5 to 30 parts by weight of sake oil are mixed and kneaded with 100 parts by weight of glutinous rice flour to prepare a dough.
Instead of using water to knead the glutinous rice flour, a soft texture of the glutinous rice cake can be doubled by using a bean product as a kneaded product. In addition, as the sake is used simultaneously, it can play a role of helping the expansion of the counterfeiter in the subsequent hot water treatment step.
According to the present invention, the step of increasing the raw paper is steamed with the raw paper, and the raw paper is subjected to a first step for 10 to 15 minutes at 100 to 150 ° C, a second step for 3 to 7 minutes at 60 to 80 ° C, And a third step for 5 to 10 minutes at 40 to 50 ° C.
First, in the first growing step, the raw material is cooked at a strong temperature, gradually lowered to an intermediate temperature to carry out a second addition, and then a third addition is performed at a weak temperature. The third addition step is intended to give a moxibustion effect so that the glutinous rice becomes swollen to the maximum to obtain the optimum dough state of the pucker.
In the present invention, the step of piercing is a process of putting the expanded raw material into the membrane and forming a maximum number of air layers in the dough for a long period of time with a bat, and it is preferably carried out for about 10 to 20 minutes.
The corrugated paper is sliced using a plunger or the like and cut to a suitable size to form an opposing machine. A rectangular shape is preferable for molding but is not limited thereto, and it may be a round shape, a rectangular shape, a dumbbell shape, a polygonal shape, or a three-dimensional shape.
When the raw material is heated, it is expanded to about 30 to 40 times the original size. Therefore, it is preferable to adjust the size of the counter unit so that the size of the expanded glutinous rice cake can be edible in one mouth. In one embodiment of the present invention, Thickness × 10 mm × 30 mm × 5 mm, respectively, but the present invention is not limited thereto.
Herein, the term "puffing" refers to a phenomenon in which the expansion of the inside of the formed pellet is caused by expansion of air and water vaporization, and at the same time, thermodynamically unstable hydrogen bonding is released between the amylopectin chains, The pores of the porous structure are formed and the volume is increased. If this swelling is successful, the aesthetics of the glutinous rice cake become more smooth.
In the present invention, the step of drying after the shaping of the opposed substrate is a step of controlling the moisture content of the counter substrate, and in one embodiment of the present invention, the substrate is dried for 24 hours or more by heating at a room temperature of about 40 to 50 ° C, To 15%.
When the moisture content is less than 5%, the viscosity of the raw paper is increased, and the smooth aesthetic feeling with the prepared one is reduced by half. When the moisture content is higher than 15%, the viscosity of the mixture is decreased, In the present invention, it is preferable that the content of moisture in the raw paper is 7 to 10%.
In the present invention, the step of hot-watering first inserts the dried opposites into the mold. The molding frame contains an opposing group and holds the shape of the molten metal during the heating process. The molding frame can be used as a molding frame generally used in the process of melting the molten metal without limiting its shape or function.
Wherein the hot water treatment includes a first hot water treatment step of holding the dried opposites at 50 to 70 DEG C for 20 to 50 minutes, a second hot water treatment at 110 to 125 DEG C for 1 to 2 minutes, And a third hot water treatment for 2 minutes.
The first hot water treatment step is a preheating step. When the glutinous rice antiseptic is dried in a high temperature oil, it does not fry well and the product may be burned or broken. Therefore, In an embodiment of the present invention, it is proposed to keep the oil at 50 to 70 DEG C for 20 to 50 minutes under the optimum conditions.
Then, it is fried for 1 ~ 2 minutes at 110 ~ 125 ℃ and swelled for 1 ~ 2 minutes at 165 ~ 180 ℃. When it is swollen, glutinous rice cake filled with density comes out. Since moisture is contained in the raw material at high temperature, it is preferable to shorten the water within a period of 1 to 2 minutes since the raw material absorbs a lot of oil when it is subjected to long-time water-boiling treatment and has poor texture.
The oil to be used in the above-mentioned water-heating treatment may be rice bran oil or palm oil, but the rice bran oil and palm oil have an odor of oil when the water is heated, so soybean oil is preferred in the present invention.
After filling the above-mentioned three stages of the opposing group with the deagglomerator for 10 minutes or more, filling holes are formed in the opposite unit. In an embodiment of the present invention, the filling hole is punched to have a diameter of 5 to 10 mm and a depth of 30 to 40 mm, but the present invention is not limited thereto. Filling holes of various sizes to fill the glutinous rice cake with the fruit puree can be formed. In addition, various tools and devices can be used to form the filling holes. In the present invention, there is no particular requirement, and if the predetermined size of the space for filling the fruit puree can be satisfied, Do not.
Meanwhile, in the embodiment of the present invention, it is possible to add functions that can further provide fun, entertainment, and messages in addition to serving as a sweet and savory pastry.
To this end, according to one embodiment of the present invention, a note may be attached to the inner space of the opposing container filling hole, such as a letter or a figure, before filling the fruit puree after the filling hole is formed in the hot- And a step of injecting. The form of the message paper is not limited, but it is preferable to use a filling hole of the present invention in the form of a product of the present invention, so that it is wrapped in a rolled form, packed in vinyl, and then inserted into a fruit purée.
This is different from the conventional method of including message paper in the dough before baking of fortune cookies, and has the advantage of being able to use the already formed filling hole, and is hygienic and can express more messages.
In the step of filling the fruit puree of the present invention, the fruit puree contains 70 to 80 parts by weight of the fruit stock solution, 15 to 25 parts by weight of starch syrup, 3 to 7 parts by weight of starch and 3 to 7 parts by weight of agar, . In the present invention, the sugar content of the product can be controlled by using starch syrup, starch and agar which acts as a coagulant in place of sugar, and the texture of the product can be further improved.
When the fruit puree is filled in the conventional manner, the soft glutinous rice cake body may be sagged due to the moisture content. In the present invention, by using an adequate amount of agar, the moisture content can be reduced and the agar hardened It is possible to keep the shape of the glutinous rice cookie body constant.
The above-mentioned fruit stock solution refers to a pure fruit stock solution to which no saccharide is added. It can use apples, pears, citrus fruits, strawberries, figs, peaches and guava, and fruits that can provide unique flavors and sweetness Can be used without.
The step of fumigating the filled countercurrent of the present invention is a process of filling the fruit puree and drying the product in a fumigated dryer at a temperature of 60 to 90 ° C for at least 1 hour. This process reduces the moisture content of the dried and filled fruit puree remaining in the product after defrosting. In particular, the addition of the wood flavor to the product during the fumigation process leads to an additional The effect can also be expected.
In the present invention, the saccharide coating step is a sugar coating process for applying glutinous rice sweets to various kinds of sugar balls. The saccharide coating solution for saccharide coating is 40 ~ 60 parts by weight of starch syrup, 30 ~ 40 parts by weight of starch syrup, And 3 to 7 parts by weight of agar, and does not contain sugar. The use of agar during the preparation of the sugar coating solution reduces the sweetness and reduces the sticky and sticking of the hands at room temperature, which is a disadvantage of conventional products, after completion of the products with the solid contents.
The surface of the fumigant-treated counter substrate is coated with the sugar coating solution. The coating method may be a method in which the sugar coating solution is boiled and melted according to an amount to be produced in a glutinous rice cake, followed by coating by hand, or a mass production method using a spraying method or a dipping method.
According to the present invention, the step of coating the garment may be performed by applying various kinds of garbage to the sugar-coated surface so that various flavors and texture of the glutinous rice confection can be felt. In the embodiment of the present invention, Hazelnut and the like, various kinds of fruit powder and vegetable powder, etc. may be used respectively.
The glutinous rice confectionery coated with the hulls may be dried in hot air and packaged to prepare glutinous rice confectionery filled with fruit puree.
Hereinafter, the present invention will be described in more detail by way of specific examples. It will be apparent to those skilled in the art that the present invention is not limited by the following examples, but can be variously modified or changed within the spirit and scope of the present invention.
Quality glutinous rice was purchased to remove foreign matters, and then 50 parts by weight of glutinous rice was added to 100 parts by weight of water, followed by soaking for at least 7 days. After 7 days, the soaked glutinous rice was touched by hand to confirm the degree of retraction.
The water-soaked glutinous rice was washed 10 times or more with clean water, and the water was removed from the plate and pulverized twice using a roller mill to obtain a fine powdery state. The pulverized glutinous rice flour was sieved through a sieve of 30 mesh, and 100 g of soybean meal and sake were added to 1 kg of glutinous rice flour, respectively.
First, the raw material is steamed at 120 ° C. for about 13 minutes. After the temperature is lowered to about 70 ° C., the raw material is cooked for about 5 minutes. Then, the raw material is boiled for about 10 minutes at a low temperature of 45 ° C. So that it became the optimal kneading state of the piercing.
The above-mentioned expanded raw material was placed in a coater, and a long period of about 15 minutes with a bat was used to form a maximum amount of air layer in the batter. The raw material was spread by thinly pushing the raw material with a pin or the like, Length × width × thickness × 10 mm × 30 mm × 5 mm, respectively) to form an opposing group.
The molded opposites were dried for 24 hours in a row at a temperature of about 45 degrees, and the dried state was confirmed by pressing the opposing knife with a nail.
Then, the dried opposites were placed in a mold, and a mold was inserted into a first oil bath containing soybean oil for preheating, and the mold was kept in oil at 60 degrees for 40 minutes. Thereafter, the mold was taken out, placed in a second hot water treatment apparatus maintained at a temperature of 120 degrees, and then subjected to a hot water treatment for 1 minute. Thereafter, the mold was taken out and fried in a third hot-water processor maintained at about 170 DEG C for 1 minute and deaerated for 10 minutes in de-organic.
Filling holes having a diameter of about 7 mm and a depth of about 35 mm were formed in the above-mentioned hot-water treated product, and filled with fruit puree. The fruit puree was prepared by boiling 80 parts by weight of pure apple juice, 10 parts by weight of starch syrup, 5 parts by weight of starch and 5 parts by weight of agar.
The product filled with fruit puree was subjected to fumigation drying at a temperature of 70 ° C for 1 hour in a fumigation dryer.
50 parts by weight of starch syrup, 35 parts by weight of starch, 10 parts by weight of apple juice, and 5 parts by weight of agar were mixed and boiled to prepare a sugar coating solution, which was manually coated to a predetermined amount.
The coated product was separately coated with nuts such as almonds, peanuts, hazelnuts, and fruit and vegetable powders so that various aesthetics could be obtained.
Lastly, glutinous rice cake was dried with hot air and packed to make a glutinous rice cake filled with fruit puree.
The foregoing description is merely illustrative of the technical idea of the present invention, and various changes and modifications may be made by those skilled in the art without departing from the essential characteristics of the present invention. Therefore, the embodiments disclosed in the present invention are intended to illustrate rather than limit the scope of the present invention, and the scope of the technical idea of the present invention is not limited by these embodiments. The scope of protection of the present invention should be construed according to the following claims, and all technical ideas within the scope of equivalents should be construed as falling within the scope of the present invention.
Claims (5)
Mixing 5 to 30 parts by weight of a bean product and 5 to 30 parts by weight of sake with respect to 100 parts by weight of the glutinous rice powder in a glutinous rice flour obtained by soaking glutinous rice for 7 days or more,
Growing the raw paper;
Peeling the thus-prepared raw paper for 10 to 20 minutes;
Drying the corrugated green paper so as to have a moisture content of 5 to 15%
≪ / RTI > heating the dried opposites;
Filling the fruit purée after filling holes are formed in the hot water treated counterpart;
Fumigating the counterfill filled with the puree;
Sugar coating the surface of the fumed dry opposition; And
Coating the sugar coated surface with a solid,
The fruit puree includes 70 to 80 parts by weight of the fruit juice, 15 to 25 parts by weight of starch syrup, 3 to 7 parts by weight of starch and 3 to 7 parts by weight of agar,
The saccharide coating solution in the sugar coating step comprises 40 to 60 parts by weight of starch syrup, 30 to 40 parts by weight of crude syrup, 7 to 12 parts by weight of the raw fruit solution and 3 to 7 parts by weight of agar,
Wherein the fruit puree and the sugar coating solution do not contain sugar.
The step of growing the raw paper is carried out at a temperature of 100 to 150 ° C for 10 to 15 minutes, a second step of heating at 60 to 80 ° C for 3 to 7 minutes and a third step of 5 to 10 minutes at 40 to 50 ° C Lt; / RTI >
Wherein the hot water treatment includes a first hot water treatment step of holding the dried opposites at 50 to 70 DEG C for 20 to 50 minutes, a second hot water treatment at 110 to 125 DEG C for 1 to 2 minutes, And a third hot water treatment for 2 minutes. The method of manufacturing glutinous rice confectionery filled with fruit puree.
Wherein a filling note is formed in the hottered opposing member and then a note such that a message such as a letter or a figure can be combined is injected into the inner space of the opposite filling hole before filling the fruit puree. A method for producing a glutinous rice cake.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR102369280B1 (en) | 2021-10-14 | 2022-02-28 | 황연숙 | Manufacturing method for baked korean traditional cookie using fig |
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| KR102260661B1 (en) * | 2019-07-31 | 2021-06-04 | 주식회사 명일 | Manufacturing method of Korean cookie using filling of various kind |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR102369280B1 (en) | 2021-10-14 | 2022-02-28 | 황연숙 | Manufacturing method for baked korean traditional cookie using fig |
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