KR101787377B1 - Method of manufacturing functional Korean traditional sweets and cookies using Ecklonia cava - Google Patents

Abstract

The present invention relates to a method for manufacturing a soya sauce which can contain a large amount of active ingredients of safflower while improving the traditional taste, flavor, texture and the like of safflower when used as an additive in the manufacture of safflower sauce using proven pharmacological effects, (a) a step of growing a mixture of glutinous rice powder, sweet potato powder and soybean meal or soybean meal; (b) a kneading step of kneading the resultant of step (a) by punching; (c) a primary drying step of uniformly kneading the resultant product of step (b), followed by drying; (d) a second drying step of cutting the resultant of step (c) to a uniform size and drying it again; (e) frying the resultant of step (d) into oil; and (f) adding the result of step (e) to starch, honey or honey and gargling.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for manufacturing functional sweets and cookies using Ecklonia cava,

More particularly, the present invention relates to a method of manufacturing a soya bean, and more particularly, to a method of producing a soya bean sauce, And a process for producing the same.

One of the representative traditional foods of Korea, Hanwha is a kind of sweets made from glutinous rice flour and made by frying in oil. In the past, it was mainly used as ceremonial occasions such as ceremonial occasions and holidays, but in recent years, It is becoming popular as a gift for various gifts.

In recent years, attempts have been made to add new materials to Korean products in order to meet consumers' various preferences. However, as a part of them, various products having functional ingredients have been developed for Korean products. However, Resulting in the inhibition of the unique taste, flavor, texture and the like.

For example, Korean Patent Registration No. 10-1150752 discloses a method for preparing a sweet potato mushroom or a sweet potato mushroom, which is prepared by adding a fermented powder of the mushroom or shiitake mushroom. In the registration no. 10-0971280, a herb powder is added A method of manufacturing a Korean ginseng based on Gangjeong, and a method of manufacturing a Korean ginseng containing cinnamon, pine needles and menthol in at least one of glutinous rice dough and syrup is disclosed in Korean Patent Publication No. 10-2012-75225, Due to the new additives, the manufacturing methods are focused only on the pharmacological effects that are useful to human body, and there is little in balance with the traditional taste of Han.

1. Korean Patent No. 10-1150752 2. Korean Patent No. 10-0971280 3. Korean Patent Publication No. 10-2012-75225

SUMMARY OF THE INVENTION Accordingly, it is an object of the present invention to provide a process for producing a functional substance having a pharmacological effect beneficial to humans, as well as improving the taste, flavor, and texture of the product.

According to an aspect of the present invention,

(a) a step of growing a mixture of glutinous rice powder, sweet potato powder and soybean meal or soybean meal;

(b) a kneading step of kneading the resultant of step (a) by punching;

(c) a primary drying step of uniformly kneading the resultant product of step (b), followed by drying;

(d) a second drying step of cutting the resultant of step (c) to a uniform size and drying it again;

(e) frying the resultant of step (d) in oil; and

(f) a step of frying the resulting product of step (e) in a syrup, starch or honey,

The present invention provides a method and a manufacturing method using a texture.

According to the present invention, as described above, the gum can contain gum arabic powder, and the gum arabic powder is preferably gum arabic powder.

In the above-described method of manufacturing a cantilever according to the present invention,

It is preferable that the gonad powder is prepared by first dipping the ghatti powder which has been dried and pulverized in milk, followed by drying and pulverizing the ghatti powder.

In the above-described method of manufacturing a cantilever according to the present invention,

It is preferable to use the one prepared by immersing the phytotoxic powder, which is primarily dried and pulverized, in the grapefruit juice, and then drying and pulverizing the latter.

As described above, according to the present invention, not only the functional properties of Hanwha were improved by incorporating the phytotoxic effect of Hanwha as one of the pharmacological effects, but also the smell and strong sweet taste of Hanwoo You can further strengthen your surname.

Furthermore, when a variety of habitat is added to the manufacturing stage of the counter-counterpart (the bean curd), it is possible to express not only the habit of habit but also various colors. Of course, in the present invention, , It is also possible to strengthen the taste and aroma of the menthol.

In addition, the present invention relates to a method for preparing a fermented powder, which comprises firstly pulverizing the pulpy powder and then immersing it in milk or grapefruit juice to increase the moisture absorption amount thereof, Aroma and flavor can be further enhanced.

Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

The present invention

(a) a step of growing a mixture of glutinous rice powder, sweet potato powder and soybean meal or soybean meal;

(b) a kneading step of kneading the resultant of step (a) by punching;

(c) a primary drying step of uniformly kneading the resultant product of step (b), followed by drying;

(d) a second drying step of cutting the resultant of step (c) to a uniform size and drying it again;

(e) frying the resultant of step (d) in oil; and

(f) a step of applying the result of step (e) to a syrup, starch or honey,

Such a process can be used without any particular limitation, as long as it is widely known in the art to which the present invention belongs, except for the step of mixing the glutinous rice powder, the coprecipitated powder, Description thereof will be omitted.

Therefore, the process for mixing the glutinous rice powder, the sweet potato powder, the soybean meal or the bean pulverized product will be described in detail.

First, the glutinous rice is immersed in water, and the immersion liquid used for immersion is fresh water not containing salt.

The temperature of the fresh water, the immersion time, and the like can be used without any particular limitation as long as they are well known in the art to which the present invention belongs. For example, the temperature of the fresh water may be varied from 15 to 20 ° C, Is to soak for 7 to 10 days.

Through the immersion process of glutinous rice, the natural fermentation of glutinous rice occurs and afterwards the soy sauce is swollen well even if the dough is not subjected to any special treatment such as alcohol or yeast.

Then, the soaked glutinous rice is pulverized to make glutinous rice flour, followed by mixing soybean flour, soybean flour, and ganoderma powder to prepare a mixture.

Here, soybean is used to grind beans together with water and filter them to remove the stomach, and it means to use soybean ground water without filtration after passing the beans together with water.

As a result of the test according to the present invention, it was confirmed that the soybean meal was further strengthened with a soybean meal prepared with soybean meal rather than soybean meal, and when soybean meal was used, the drying time was longer It was confirmed that it should be given.

In addition, the phytotoxic powder used in the present invention is used after being washed several times with purified water not containing iron, and dried and pulverized.

Ecklonia cava is a perennial algae belonging to the seagrass (Alariaceae) in the Laminariales, which is distributed only in Japan and Korea. It is distributed in the southern coast and the west coast including Jeju Island in Korea. (Kim, JA et al., Korean Acad Family Medicine (2004), 42: 193-203), which is used only as a raw material of alginic acid. Antioxidant, anti-inflammatory, anti-cancer, anti-hypertensive and anti-diabetic [Athukorala Y et al., Food Chem Toxicol (2006), 44: 1065-1074; Shin, HC et al., Arch Pharm Res. (2006), 29: 165-171; Kong CS et al., Food Chem Toxicol. (2009), 47: 1653-165; Lee, SH et al., J Sci Food Agric. (2009), 89: 1552-1558].

Also, as in the present invention, when the menthol is used, it has an effect of alleviating the smell of oil and strong sweet taste in Hanwoo due to the inherent taste and aroma of the menthol, which is an optimal material for modernization of Hanwha. In the present invention, by incorporating phlegm into the mixture preparation step, various kinds of phytomass can be prepared later and various phytomass which are not limited to the color of phloem can be manufactured.

Although the above-mentioned and potent phytotoxic powder has excellent efficacy, it may have a slight odor because it is from the sea. The first dried and powdered phytophagus is immersed in milk or grapefruit juice, It is preferable to use it in the form of a mixture. The non-dried powder may be immersed in milk or grapefruit juice, but the reason why the powder is first dried is that the dried one can sufficiently absorb the milk or grapefruit juice, The surface area is widened and the immersion effect is exerted well. Of course, since the powder is used, stirring should be continued during the immersion.

Particularly, in case of immersing in grapefruit juice, it has an additional advantage of being able to weaken the sweetness of the honey used for juice due to the sour taste of grapefruit juice.

The content ratio of the glutinous rice flour, the bean flour or the soybean flour and the fenugreek powder can be appropriately adjusted according to the requirements of the person skilled in the art and there is no particular limitation. However, the inventors of the present invention have found that, Respectively.

In addition, the above-mentioned phytotoxic powder can be included in the step of gargling a habitat. When the habitat is incorporated into the habitat, a habitat having a habitat of habit may be manufactured to express a green hint, and the functionality, taste, Can be further enhanced. It is a matter of course that the phytotoxic powder to be used here may also be a dry powder after being immersed in milk or grapefruit juice.

In addition, the phytotoxic powder contained in the tortoise can be used in the same manner as in the process of felling the leaves during the manufacturing process of the tea, and then cooled, and the volatile impurities such as the tasted taste can be removed by such a frying process, The taste can be further increased. Furthermore, it is also possible to use the dried powder after dipping in the milk or grapefruit juice.

As described above, according to the present invention, not only the functional properties of Hanwha were improved by incorporating the phytotoxic effect of Hanwha as one of the pharmacological effects, but also the smell and strong sweet taste of Hanwoo You can further strengthen your surname.

Furthermore, when a variety of habitat is added to the manufacturing stage of the counter-counterpart (the bean curd), it is possible to express not only the habit of habit but also various colors. Of course, in the present invention, , It is also possible to strengthen the taste and aroma of the menthol.

The present invention also relates to a method for preparing a final product, which comprises firstly drying and crushing the crush powder, immersing it in milk or grapefruit juice to increase the moisture absorption amount of the crush powder, Aroma and flavor can be further enhanced.

Hereinafter, the present invention will be described in detail with reference to examples and test examples.

≪ Example 1 >

In Example 1, 10 kg of glutinous rice, 1.2 kg of soybean and 200 g of soybean powder were used. Soybean was ground with water and ground to prepare soy sauce, and soy sauce was prepared by using water.

≪ Example 2 >

This is the same as in Example 1, except that soybean meal containing soybean meal is used instead of soybean meal.

≪ Example 3 >

It is the same as in Example 1 except that it was first dried to powder, then immersed in milk, and dried again to obtain powder.

<Example 4>

It is the same as in Example 2 except that it is first dried and powdered, then immersed in milk and dried again to be used as a powder.

&Lt; Example 5 >

The same as in Example 1 except that the gangue powder was primarily dried and powdered, then immersed in a grapefruit juice, and dried again to obtain a powder. The grapefruit juice was filtered after the grapefruit juice was used, and the unripe grapefruit juice was used.

&Lt; Example 6 >

The same as in Example 2 except that it was first dried and powdered, then immersed in grapefruit juice, and dried again to obtain powder. The grapefruit juice was filtered after the grapefruit juice was used, and the unripe grapefruit juice was used.

&Lt; Example 7 >

This is the same as in Example 1, except that it is used as a raw material in which the powder is also included.

&Lt; Example 8 >

The same as in Example 7, except that the potato powder used in the pot was used in a cauldron.

&Lt; Comparative Example 1 &

The same procedure as in Example 1 was carried out except that no tantalum powder was used, and the same procedure as in the conventional method was used.

<Test Example>

Sensory evaluation was conducted on flavor, fragrance, texture and overall taste of the Korean beef prepared by the above examples and comparative examples, and the sensory test on the taste was classified into the unpleasant taste and the unpleasant taste.

The sensory test was performed on 20 adult males and 20 adult females. The results were as follows: 10 scoring method (9 ~ 10: very good, 7-9: good, 5-7: moderate, 3-5: poor, Poor), and the results are shown in Table 1 below.

flavor incense Texture Overall likelihood Tastes A sweet taste Example 1 8.9 8.2 8.7 9.2 8.9 Example 2 8.9 9.2 8.7 9.5 9.0 Example 3 9.2 9.4 9.1 9.2 9.2 Example 4 9.2 9.6 9.4 9.5 9.5 Example 5 9.2 9.2 9.6 9.2 9.4 Example 6 9.2 9.6 9.6 9.5 9.6 Example 7 9.2 9.6 9.1 9.2 9.0 Example 8 9.3 9.7 9.0 9.4 9.4 Comparative Example 1 6.3 7.3 7.5 6.5 7.0

As shown in Table 1, it was confirmed that the taste of one of Examples 1 to 8 was superior to that of Comparative Example 1 in taste, flavor, flavor, texture, And grapefruit juice, as well as the phytotoxic powder used as a raw material, were evaluated even better in the examples using the sweet potato powder. In particular, in Examples 5 and 6 treated with grapefruit juice, the sweetness was felt to be weak. As a result, the effect of the present invention has been sufficiently confirmed and proved.

Claims (4)

(a) a step of growing a mixture of glutinous rice powder, sweet potato powder and soybean meal or soybean meal;
(b) a kneading step of kneading the resultant of step (a) by punching;
(c) a primary drying step of uniformly kneading the resultant product of step (b), followed by drying;
(d) a second drying step of cutting the resultant of step (c) to a uniform size and drying it again;
(e) frying the resultant of step (d) in oil; and
(f) a step of frying the resulting product of step (e) in a syrup, starch or honey,
/ RTI &gt;
Wherein the phytotoxic powder is primarily dried and pulverized, and then the phytophagous powder is again dipped in milk or grapefruit juice, and then dried and pulverized.
The method as claimed in claim 1, wherein the gut contains a gut powder.
[3] The method according to claim 2, wherein the chewing gum powder is chewy gum powder.
[3] The method according to claim 2, wherein the phytotoxic powder is primarily dried and pulverized, and then the phytophagous powder is immersed again in milk or grapefruit juice and then dried and pulverized.