KR101942473B1 - A method of making healthy whole grain gangjeong added with non-fired whole grains and barley-sugar, a healthy whole grain gangjeong maked by using the same - Google Patents

Abstract

The present invention relates to a method for manufacturing a healthy whole grain gangjeong with six unfried whole grains and a sugar substitute gangue, and to a health-based whole grain gangje prepared by the method. The present invention relates to a healthy whole grain gangjeong prepared by adding white gruel, black rice, barley, , And is characterized in that it does not splash with oil, including peanuts, perilla, and syrup.
According to the present invention, it is possible to produce a crispy texture with only domestic ingredients without using imported ingredients, and it is rich in nutrition and excellent in texture because it does not fry in oil and does not feel good digestion and does not feel and contains various whole grains. The addition of sweet corn added with the saccharide extracted from the grains, which is natural, low in calories, is healthy, and is excellent in the effect of eliminating discomfort during ingestion because it does not adhere well to the teeth. Therefore, It is possible to easily provide to modern people and dieters who are busy as a nutritious snack through the processing of the above-mentioned processing.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for manufacturing a healthy whole-grain gangjeong which includes six unfried whole grains and a sugar substitute gangue, and a method for producing the same, SUGAR, A HEALTHY WHOLE GRAIN GANGJEONG MAKED BY USING THE SAME}

The present invention relates to a method of manufacturing a healthy whole grain gangjeong with six unflavored whole grains and sugar substitute gangrene, and to a healthful whole grain gangja prepared by the method, and more particularly, Six unflavored whole grains and sugar substitute ginseng which are characterized in that they include two or more whole grains selected from the group consisting of barley, seaweed, brown rice yulmu, and sorghum and which do not fry, including peanuts, And to a healthful whole grain gang produced by the method.

As interest in well-being has increased recently, there is a growing interest in healthy traditional confectionery, which is manufactured in a more conventional manner than confectionery, an artificial food containing a large amount of artificial additives.

Gangjeong, which is one of Korea's unique traditional foods, refers to confectionery made from rice or confectionery with beans or perilla and is generally made from glutinous rice powder and is called 'mackerel' like mackerel.

Gangjung is made by kneading glutinous rice flour with liquor, cutting it into various shapes, drying it in the shade, and then frying it in oil to make it filled with honey and gourd, making it hollow and sweet.

There are many kinds of gangjeong depending on the material of the gangs and the shape of the gangjeong bases. There are many well known gangjeongs such as Byeonggangjeong, Seunggwangcho Gangjeong, Seonggangjeong, Songhwaanggang, Cinnamon Gangjeong, Seaban Gangjeong, Patch Gangjeong,

As the demand for Gangjeong grows, studies on gangjeong containing various functional ingredients are actively under way.

Korean Patent Laid-Open No. 10-2004-84432 discloses a gangjeong containing bamboo leaf, and Korean Patent No. 10-0687480 discloses a gangjeong containing gangdue.

Korean Patent No. 10-1149628 discloses a gangjeong which contains citron powder, and Korean Patent No. 10-1030035 discloses a ganoderma ganoderma containing spirulina.

However, conventional gangjungs are made in the form of yu-fu which is made with white rice as a main ingredient and added with edible sugar in the manufacturing process and fried with oil.

In addition, Gangjeong which is exported to domestic and overseas market, it is not hard to be favorable, it should be sharp, it should not stick to the mouth, and it should be Gangjeong which does not have high calorie for dieting. However, It is not on the market.

Moreover, most of the marketed gangs are made up of one or two grains, so food is poor and nutrition is difficult to get even.

In addition, there is a problem that the gangs currently marketed depend on imports of macadamia nuts, almonds, and walnuts, which are closer to fusion foods than traditional foods.

On the other hand, whole grain refers to whole grains of rice, barley, soybean, millet, millet, millet, wheat, corn rye, oats buckwheat, and yulmu which are only peeled off. Various studies are underway.

However, whole grains have the disadvantage that it is difficult to consume many types at the same time, and it is not easy for modern people to ingest them.

Accordingly, the present inventors have researched a new traditional gangjung which can solve the problems of Gangjung which is a commercially available gangjung and the above-mentioned patent documents, provide diverse nutrition, and have excellent texture and taste, As a result, the whole grain gangjeong of the present invention can produce a crispy texture with only domestic ingredients. It does not fry because it does not fry and does not feel, it contains various whole grains, so it is rich in nutrition, The addition of sweet corn added with the saccharide extracted from the grains, which is natural, low in calories, is healthy, and is excellent in the effect of eliminating discomfort during ingestion because it does not adhere well to the teeth. Therefore, To the busy modern dieters and dieters as a nutritious snack through the processing of It confirmed that it can be provided, and thereby completing the present invention.

Korean Patent Publication No. 10-2004-84432 Korean Patent No. 10-0687480 Korean Patent No. 10-1149628 Korean Patent No. 10-1030035

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made keeping in mind the above problems occurring in the prior art, and it is an object of the present invention to provide a soybean paste containing two or more whole grains selected from the group consisting of brown rice, black rice, barley, The present invention also provides a method for manufacturing a health-grade whole grain gangjeong, which is prepared by adding six unflavored whole grains and a sugar substitute gangue syrup.

Meanwhile, the present invention is not limited to the above-mentioned subject matter, and another object (s) not mentioned can be clearly understood by those skilled in the art from the following description.

According to a preferred embodiment of the present invention, it is characterized in that it comprises two or more whole grains selected from the group consisting of brown rice, black rice, barley, seaweed, brown rice, and sorghum and does not fry, including peanuts, do.

According to another embodiment of the present invention, the whole grain is 55 to 85% by weight based on the total weight of whole grain loaves, the peanut is 5 to 15% by weight based on the total weight of whole grain loaves, Is 5 to 15% by weight based on the total weight of the whole corn germ, and the gum syrup is 5 to 15% by weight based on the total weight of the whole grain gangrene.

According to another embodiment of the present invention, a seasonal seasoning material is further added to the whole grain seasoning.

According to another embodiment of the present invention, the seasonal seasonal ingredients may be selected from the group consisting of jujubes, pine nuts, dried ginseng, dried prawns, burdocks, dodok, hara bong, coconut palms, wormwood, wormwood, plums, blueberries, And at least one seasonal seasoning material selected from the group consisting of sweet potato, sweet potato, old pumpkin, and citron.

According to another embodiment of the present invention, there is provided a method for producing a whole grain, comprising the steps of: 1) washing and drying six whole grains including brown rice, black rice, barley, seaweed, brown rice, and sorghum and then expanding without frying to produce expanded whole grains (Step S100), 2) preparing roasted peanuts and perilla with roasted peanuts and perilla seeds (S200), 3) preparing a gyoza syrup by mixing the gyoza syrup and water (S300), 4) (S400) of mixing the cereal with the water of the sprouts of the above-mentioned 3) (S400); 5) adding the above-mentioned first ganoderma mixture to the first ganoderma mixture of 4) to maintain the texture of roasted peanuts and roasted perilla 2) adding roasted peanuts and perilla to produce a second ganoderma mixture (S500), and 6) completing the second ganoderma mixture in step 5) ). ≪ / RTI >

According to still another embodiment of the present invention, the method further includes adding seasonal seasoning material to the secondary gentle mixture of 5) (S700).

BRIEF DESCRIPTION OF THE DRAWINGS The advantages and / or features of the present invention, and how to accomplish them, will become apparent with reference to the embodiments described in detail below with reference to the accompanying drawings. It should be understood, however, that the invention is not limited to the disclosed embodiments, but is capable of many different forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, To fully disclose the scope of the invention to those skilled in the art, and the invention is only defined by the scope of the claims. Like reference numerals refer to like elements throughout the specification.

On the other hand, the description of the technology disclosed herein is merely an example for structural or functional explanation, and the scope of the right of the disclosed technology should not be construed as being limited by the embodiments described in the text. That is, the embodiments are to be construed as being variously embodied and having various forms, so that the scope of the disclosed technology should be understood to include equivalents capable of realizing technical ideas. Also, the purpose or effect of the disclosed technology should not be construed as being limited thereby, as it does not mean that a particular embodiment must include all such effects or merely include such effects.

Also, the meaning of the terms described in the present invention should be understood as follows. The terms " first "," second ", and the like are intended to distinguish one element from another, and the scope of the right should not be limited by these terms. For example, the first component may be referred to as a second component, and similarly, the second component may be referred to as a first component.

Further, when an element is referred to as being "connected" to another element, it should be understood that other elements may also be present in the middle, although it may be directly connected to the other element. On the other hand, when an element is referred to as being "directly connected" to another element, it should be understood that there are no other elements in between. On the other hand, other expressions describing the relationship between components, such as "between", "between" or "neighboring to" and "directly adjacent to" should be interpreted as well.

It should be understood that the singular " include " or " have " are to be construed as including a stated feature, number, step, operation, component, It is to be understood that the combination is intended to specify that it does not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components, or combinations thereof.

The whole grain gangjeong of the present invention has a merit that it can produce a crispy texture with only domestic materials without using imported materials, and does not fry in oil and does not digest well.

In addition, it is rich in nutrients and excellent in texture because it contains various whole grains. It is natural, low calorie, healthy by adding sweet tastes by adding sugar syrup using sugar extracted from grain instead of sugar, There is an advantage in that the effect of removing the impurities is excellent.

Accordingly, there is an effect that the whole grain which is difficult to be easily ingested usually can be easily provided to modern people and dieters who are busy as nutritious snacks through the processing of the present invention.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart for explaining a method of manufacturing a whole grain gangway according to the present invention;
FIG. 2 is a flow chart for explaining a method for manufacturing a whole grain gangjeong added with seasonal seasonal materials according to the present invention,
Fig. 3 is a reference view showing a photograph of a whole grain gangjeong prepared according to the method of manufacturing whole gangue gangjeong of the present invention.

First, the present invention relates to a method for producing a whole grain, comprising: 1) washing and drying six whole grain including brown rice, black rice, barley, seaweed, brown rice, and sorghum and then expanding without expanding oil to produce expanded whole grain (S100); 2) preparing roasted peanuts and roasted perilla by roasting peanuts and perilla (S200); 3) preparing the ginkgo juice by mixing the ginkgo and the water (S300); 4) mixing the bulged whole grain of the above 1) with the water of the above-mentioned 3) to produce a first gentle mixture (S400); 5) In step S500, the roasted peanuts and the roasted peas of the above 2) are added to the first ganoderma mixture of 4) and mixed to maintain the texture of the roasted peanuts and roasted perilla of 2) ; And 6) a step (S600) of putting the second gangjeong mixture of the above 5) into a plate and solidifying to complete the whole grain gangue (S600); and adding six unfried whole grains and a sugar- In the method of manufacturing gangjeong, in the step of producing the expanded whole grain (S100), the whole grain that has been washed and dried is contained in an amount of 55 to 85% by weight based on the total weight of the whole health gross grain gang, Lt; 0 > C and a pressure of 8 to 10 kg / cm < 2 >; In step S200 of preparing the roasted peanut and roasted perilla, the roasted peanut and roasted perilla are contained in an amount of 5 to 15% by weight based on the total weight of the whole healthy whole grain gangue, Roasting in a pan; In the step S300 of preparing the gingival sachet, rice made from glutinous rice, green tea, and sorghum is put into the melted water and the mixture is heated at room temperature for 5 hours. Then, the stored gyoza is mixed with water and heated to 120 to 150 ° C And then the mixture is slaughtered at a temperature of 80 to 100 ° C for 15 to 20 minutes to prepare a starchy water, wherein the starchy water is contained in an amount of 5 to 15% by weight based on the total weight of the whole healthy wholegrain starch; In spring and autumn, 70 wt.% Of the molten metal and 30 wt.% Of water are mixed with respect to the total weight of the gauze syrup. In winter, 60 wt.% Of the molten metal and 40 wt.% Of water are mixed. Using only 100 wt% of the gauze; Characterized in that 5 to 20% by weight of seasonal seasoning ingredients are added to 100% by weight of the health-grade whole grain flour prepared in steps S100 to S600, (Hereinafter referred to as "Whole Grain Gangjeong"), which contains ginkgo syrup.

Hereinafter, the present invention will be described in detail.

The whole grain of the present invention is a mixture of one or more grains selected from the group consisting of brown rice, black rice, barley, seaweed, brown rice, and sorghum, and the proportion of the whole grain with respect to the total weight may be different depending on the choice of material , Can be freely adjusted according to the preference of the consumer.

In the whole grain gangway of the present invention, the whole grain is 55 to 85% by weight based on the total weight of the whole grain gangue, the peanut is 5 to 15% by weight based on the total weight of the whole grain gangrene, 5-15% by weight based on the total weight of the whole gangue, and the water content of the gangrene is preferably 5-15% by weight based on the total weight of the whole grain gangrene, but it is not limited thereto, It can be adjusted to an appropriate value according to judgment.

The unpolished rice of the present invention is rice which has been harvested and dried and thawed, and then the rice husked rice husked with a rubber roller, and is made of rice husk, embryo and endosperm.

Brown rice has fewer saturated fatty acids, more unsaturated fatty acids, and contains nutrients such as crude fiber, vegetable protein, amino acids, vitamins and minerals.

In addition, brown rice has better shelf life than white rice, has few harmful and microbial harms, and has no loss of nutrients due to the whiteness. Therefore, it is rich in fat, white matter, vitamin B1 and B2, There is also the advantage that there is no.

The black rice (or black rice) of the present invention has a black color because it contains a water-soluble pigment called anthocyanin which is effective for antioxidation, anti-cancer and anti-ulcer.

Black rice contains anthocyanin more than four times as much as black beans (or seahorse), and contains inorganic salts such as iron, zinc and selenium, including vitamin B group, more than five times of ordinary rice.

In addition, black rice not only effectively neutralizes active oxygen in the body which causes aging and various diseases, but also has effects on heart disease, stroke, adult disease and cancer prevention.

The barley (Hordeum vulgare) of the present invention contains a large amount of vitamin B1 and B2 and is effective for preventing diseases and skin diseases. It contains 10 times or more of cellulose than rice, have.

In addition, the barley is good for the prevention of colon cancer by strengthening the intestines by propagating the good bacteria in the intestines, and the barley skin is rich in the beta-glucan ingredient, so it has the blood sugar lowering effect.

Barley is soft and mainly used as livestock bedding and rough food. It is mainly used for food in Korea and other Asian countries, and also produces soju, beer, miso, and hot pepper paste. In addition, Roasted and used as barley tea.

The black beans of the present invention (or black beans, black beans, black beans) are harvested after being frosted around October with black beans with black skin and blue inside.

Seoritae has a higher antioxidant effect to remove free radicals in the body compared to bean sprouts and has an antioxidant effect, which is effective in preventing aging.

It contains a large amount of proteins and vegetable fats, and it contains a large amount of vitamin B groups, especially vitamins B1, B2 and niacin, which are essential for metabolism in the body.

It also contains a large amount of soy protein called isoflavone, which acts like estrogen, a female hormone.

The description of the brown rice powder of the present invention is as follows. Opened yulmu is greenish and grows with brownish color. It is called yulmu which is harvested and dried enough yulmu yulmu.

It is advantageous that the above-mentioned efficacy can be exhibited at the maximum when the rice hull beans are consumed because the loss of nutrients is less than that of the hull beans.

First, yulmu promotes diuretic action, which makes urine easier to discharge, relieves analgesia and cleanses blood, and koiheinolide ingredient in yulmu inhibits cancer, It is effective even in the case of the elderly, and the eye in which the eye gets older as the age increases.

Second, Yulmu is rich in amino acids, it is effective in restoring fatigue, promoting metabolism, rich in glucan components, and has the effect of returning irregular blood pressure to normal. It is also rich in dextrin fiber, which helps the constipation by activating the bowel function.

In addition, the large amount of protein components contained in yulmu, sweating removal, diuretic effects and balance the body has a diet effect, contains more than twice as many proteins than brown rice, and even with the brown rice, the effect of nutrients increases , Especially in the metabolic syndrome.

The sorghum of the present invention is an annual herbaceous plant of the alopecia plantus liana, and contains a large amount of tannins and polyphenols, and is mainly used for producing industrial starches and alcohols.

Sorghum works very well when making fermented food, but tannins and polyphenols are often used in foods because they have many disadvantages.

The peanut of the present invention is known as a health food because it has many proteins and fats.

Peanuts contain a large amount of essential amino acids, while sugar has the least sugar content. The fat in peanuts is mainly unsaturated fatty acids and essential fatty acids.

Essential fatty acids play a role in controlling the serum cholesterol level that causes hypertension.

It is good for snack of study student and worker because there are many vitamin B group and amino acid, and it is good for prevention of aging because it contains vitamin E.

The perilla seed (Perilla frutescens Britton) of the present invention is an annual herbaceous plant of the dicotyledonous plant with the fungus Lycoris spp., Containing omega-6 linoleic acid and highly unsaturated fatty acid, alpha-linolenic acid, Demand is increasing as a food ingredient.

Perilla is mainly used to squeeze oil from seeds, and to eat for food.

The gangue syrup of the present invention refers to a cornstarch hardened with water after kneading the grain powder with water, but is not limited thereto.

The present invention has confirmed that sweet corn can be added without adding sugar using the above-described corn syrup, and that the whole grain can be solidified by solidification.

Furthermore, when the blood glucose level of glucose is set at 100 based on the amount of carbohydrate contained in the carbohydrate, and the GI value (Glycemic Index) obtained by comparing the blood glucose level increase rate of each food is examined, the GI value of sugar is considerably high at 109, The GI value of the gingko syrup used in the ginseng is about 70 or more. It is also suitable for dieting instead of sugar for making ganjang because GI value is lower than carbohydrate and honey (88) such as potato (90), white rice (84), corn Do.

Further, the present invention provides a whole grain gyoza which is produced by further adding seasonal seasoning materials to the whole grain gangjeong.

The seasonal seasonal ingredients preferably include seasonal fruits, seasonal vegetables, and seasonal dried ones that are mainly produced in spring, summer, autumn and winter, and include jujube, pine nut, dried ginseng, dried ginseng, burdock, But is not limited to, at least one seasonal seasonal material selected from the group consisting of cucumbers, mulberry leaves, wormwood, suckers, plums, blueberries, bellflowers, plums, pomegranates, mandarins, banks, sweet potatoes, , And appropriate materials may be selected and added according to the judgment of the person skilled in the art.

The seasonal seasonal material may be added in an amount of 5 to 20% by weight based on 100% by weight of whole grain gangrene, but it is not limited thereto and it should be adjusted to an appropriate amount in consideration of the flavor, will be.

The present invention relates to: 1) washing and drying six whole crops including brown rice, black rice, barley, frosted rice, brown rice, and sorghum, and then expanding without frying to produce expanded whole grains (SlOO); 2) preparing roasted peanuts and roasted perilla by roasting peanuts and perilla (S200); 3) preparing the ginkgo juice by mixing the ginkgo and the water (S300); 4) mixing the bulged whole grain of the above 1) with the water of the above-mentioned 3) to produce a first gentle mixture (S400); 5) In step S500, the roasted peanuts and the roasted peas of the above 2) are added to the first ganoderma mixture of 4) and mixed to maintain the texture of the roasted peanuts and roasted perilla of 2) ; And 6) a step (S600) of putting the secondary granite mixture of 5) into a plate and solidifying to complete the manufacture of whole grain granules (S600).

The expansion of the present invention means that the water is instantaneously evaporated by expanding the volume of the water by heating and pressing the grains or legumes to return to the atmospheric pressure suddenly. However, the expansion is not limited to this.

The water content of the mouthwash according to the present invention can be prepared by using different proportions of the mouthwash and water depending on the temperature and humidity according to the seasonal changes.

In spring and autumn, 70 wt.% Of the molten metal and 30 wt.% Of water are mixed with respect to the total weight of the water of the sponge cake. In winter, 60 wt.% Of the molten metal and 40 wt. The water content of the gangue syrup is not mixed with the total weight of the gangue syrup, but the gangue syrup is prepared using 100 wt% of the gangue syrup, but the present invention is not limited thereto and can be adjusted according to the judgment of a person skilled in the art.

Further, the present invention provides a whole grain gristle (S700), characterized by further adding seasonal seasoning material to the secondary gentle mixture of 5).

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In addition, in the present invention, in the step (S100) of producing the expanded whole grain, the whole grain after washing is contained in an amount of 55 to 85% by weight based on the total weight of the whole health food whole grain, (S200) wherein the roasted peanuts and roasted perilla are expanded at a high temperature and under a pressure of 8 to 10 kg / cm < 2 >, wherein the roasted peanuts and roasted perilla are respectively 5 to 15 (60) to 80 ° C. In the step (S300) of preparing the above-mentioned starch syrupy water, rice made from glutinous rice, sweet potato and sorghum is put into the water in which the malt flour is dissolved The mixture is heated at 120 to 150 ° C. to dissolve the mixture, and then the mixture is sintered at a temperature of 80 to 100 ° C. for 15 to 20 minutes to prepare a water-in-water solution, And is contained in an amount of 5 to 15% by weight based on the total weight of the whole grain gangjeong.

The reason for not mixing roasted peanuts and perilla from the beginning is that the mixing time would be too long to deteriorate the nutritious texture of peanuts and perilla, and if there is another way of maintaining the texture, It can be modified and used according to judgment.

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The whole grain rice gangjeong of the present invention is not limited to the whole grain described in the following examples, experimental examples and preparation examples. In addition, by adding various domestic and foreign raw materials considering the taste of domestic and foreign customers, And can be further modified and manufactured.

[Example 1: Preparation of whole grain gangjeong]

The whole grain gangjeong of the present invention is prepared by mixing brown rice, black rice, barley, seaweed, brown rice yulmu, sorghum, peanut, and perilla with water with ginkgo, followed by solidification (coagulation), more specifically described in Preparation Examples 1 and 2 It is not.

1) 100 g of brown rice, black rice, barley, seaweed, brown rice yulmu, and sorghum are prepared, washed and dried, and then expanded to produce expanded whole grain tumbled rice (S100).

2) 100 g of peanut and perilla are prepared, washed and dried, and roasted roasted peanut and perilla are prepared (S200).

3) The water of the ginkgo was prepared by mixing the gangue syrup and water (S300).

4) Two or more whole grain bran out of the whole grain bran prepared in the above 1) and 3) is selected and mixed with the gangue syrup water to prepare a first mixture (S400).

5) To the first mixture of starch 4), roasted peanuts and perilla prepared in 2) are added to prepare a second mixture (S500).

6) The second gangjeong mixture of 5) is put into a plate and solidified to produce a whole grain gangue (S600).

[Example 2: Preparation of whole grain rice gruel with seasonal seasoning]

The seasonal seasoning material is added to the second seasoning mixture of Example 1 (5), and then the seasoning material is added to the plate to produce a whole grain seasoning added with the seasonal seasoning material (S700).

[Preparation Example 1: Preparation of Whole Grain Gangjeong]

1. Production of whole grain tupo (puffing processing) (S100)

1) Prepare 100g each of brown rice, black rice, barley, seaweed, brown rice yulmu and sorghum, wash them with water and dry them.

2) The dried brown rice, black rice, barley, frosted rice, brown rice, and sorghum are puffed at a high temperature of 150 ° C. and a pressure of 8 to 10 kg / cm 2 to produce a whole grain bran.

2. Preparation of roasted peanuts and perilla (S200)

1) Prepare 100g of peanut and perilla, wash with water, and dry.

2) Put dried peanuts and perilla seeds in a heated pan at 60-80 ° C and fry them so that the surface is slightly grilled and smells good.

3. Manufacture of water repellant (S300)

1) Rice made from grains such as glutinous rice, green tea, and sorghum was added to the melted water and stored for 5 hours at room temperature.

2) The prepared gangue syrup and water were mixed and heated to 120 to 150 ° C to dissolve the mixture. The mixture was then submerged at a temperature of 80 to 100 ° C for 15 to 20 minutes to prepare a gingival sachet, It can be manufactured by varying the blending ratio with water according to the season.

4. Mixing Whole Grain with Ganoderma Liquid (S400, S500)

1) The first gangjeong mixture is prepared by mixing the whole grain tumbler prepared in 1 above and the gangrene syrup prepared in 3 above (S400).

2) The roasted peanuts and perilla seeds prepared in 2 above are added to the first starchy mixture to prepare a second starchy mixture (S500).

5. Production of Whole Grain Gangjeong (S600)

The secondary gangrene mixture prepared in the above step 4 is put into a plate having a thickness of 1.5 to 3.5 cm and solidified, followed by appropriately cutting to produce a whole grain gangue.

[Formulation Example 2: Production of Whole Grain Gangjeong Added with Seasonal Seasonal Ingredients (S700)]

The seasonal seasoning material was further added to the secondary seasoning mixture prepared in step 4 of Preparation Example 1, and then the seasoning material was added to a plate having a thickness of 1.5 to 3.5 cm to solidify the seeds. .

Seasonal seasonal ingredients include seasonal ingredients such as jujube, pine nuts, dried ginseng, dried prawns, burdock, dodok, hara bong, coconut, mulberry, wormwood, horsetail, plum, blueberry, bellflower, plum, pomegranate, More than one can be added.

[Experimental Example. Sensory Evaluation of Whole Grain Gangjung with Seasonal Seasonal Ingredients]

The sensory evaluation of the whole grain gangjeong of the present invention and the whole grain gangjeong added with the seasonal seasoning materials were carried out and the results are shown in Table 1 below.

flavor Texture Repurchase doctor
Whole grain gangjeong

Sweet and sweet
Crispy
○
Dried prairie
Whole grain gangjeong

Sweet and sweet
Has salty taste
Crispy

○
Ginseng
Whole grain gangjeong

Sweet and sweet

Crispy
A little bit
○

As a result of sensory evaluation for 100 unspecified number of customers (customers), it was found that whole grain gangjung added with seasonal seasonal ingredients, such as shiitake seasoning, had a slightly salty taste compared to whole grain gangjong, There was an opinion that it tastes similar to 'honey fritters'.

In addition, in the case of whole grain gangjeong added with seasonal seasoning material ginseng, it was surveyed that the flavor of ginseng ginseng is very strong and it gives a very luxurious taste.

The whole grain gangs of the present invention commonly have a merit that they do not stick to the teeth and hands and can be eaten cleanly without being dirty, and there is also an opinion that they are excellent in flavor and crispness compared to the existing gangjung.

Also, it was generally found that the intention to repurchase the whole grain gills of the present invention was mostly positive.

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It should be noted that the present invention is not limited to the examples, the experimental examples, and the formulation examples, and the present invention can be implemented in various forms by additionally adding ordinary processes. The embodiments, experimental examples, and production examples of the present invention are provided to let those skilled in the art know to the contents of the present invention, wherein like reference numerals refer to like elements throughout the specification.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is clearly understood that the same is by way of illustration and example only and is not to be taken in conjunction with the present invention. Modifications and modifications are possible. Accordingly, the spirit of the present invention should be understood only in accordance with the following claims, and all equivalents or equivalent variations thereof are included in the scope of the present invention.

S100: Step of expanding whole grains to produce whole grain tribe
S200: Step to make roasted peanut and perilla with roasted peanut and perilla
S300: Step of manufacturing the sachet
S400: a step of preparing the first ganoderma mixture by mixing whole grain tupp and gyoza syrup
S500: Preparation of the second ganoderma mixture by adding roasted peanuts and perilla to the first ganoderma mixture
S600: Completing the manufacture of whole grain gangue by placing the second gangjeong mixture in a plate and solidifying
S700: Adding the seasonal ingredients to the second mixture

Claims (10)

1) washing and drying six whole grains including brown rice, black rice, barley, seaweed, brown rice yulmu and sorghum, and then expanding without frying to produce expanded whole grains (S100); 2) preparing roasted peanuts and roasted perilla by roasting peanuts and perilla (S200); 3) preparing the ginkgo juice by mixing the ginkgo and the water (S300); 4) mixing the bulged whole grain of the above 1) with the water of the above-mentioned 3) to produce a first gentle mixture (S400); 5) In step S500, the roasted peanuts and the roasted peas of the above 2) are added to the first ganoderma mixture of 4) and mixed to maintain the texture of the roasted peanuts and roasted perilla of 2) ; And 6) a step (S600) of putting the second gangjeong mixture of 5) into a plate and solidifying to complete the whole grain gangue (S600); and adding the six unfried whole grains and the sugar- In the manufacturing method of Gangjeong,
In the step of producing the expanded whole grain (S100), the whole grain that has been washed and dried is contained in an amount of 55 to 85% by weight based on the total weight of the whole health food whole grain, and the high temperature and the high temperature of 8 to 10 kg / Cm < 2 >;
In step S200 of preparing the roasted peanut and roasted perilla, the roasted peanut and roasted perilla are contained in an amount of 5 to 15% by weight based on the total weight of the whole healthy whole grain gangue, Roasting in a pan;
In step (S300) of preparing the above-mentioned ginkgo juice, rice made from glutinous rice, green tea and sorghum is put into the molten powdery melted water, and the mixture is cooked at room temperature for 5 hours. The stored ginger syrup is mixed with water and heated to 120 to 150 DEG C And then the mixture is slaughtered at a temperature of 80 to 100 ° C for 15 to 20 minutes to prepare a starchy water, wherein the starchy water is contained in an amount of 5 to 15% by weight based on the total weight of the whole healthy wholegrain starch;
In spring and autumn, 70 wt.% Of the molten metal and 30 wt.% Of water are mixed with respect to the total weight of the gauze syrup. In winter, 60 wt.% Of the molten metal and 40 wt.% Of water are mixed. Using only 100 wt% of the gauze;
Characterized in that 5 to 20% by weight of seasonal seasoning ingredients are added to 100% by weight of the health-grade whole grain flour prepared in steps S100 to S600, A process for the production of healthy whole - grain gangjeong with added gangue.
◈ Claim 2 is abandoned due to payment of registration fee. The method according to claim 1,
Seasonal seasonal ingredients include seasonal ingredients such as jujubes, pine nuts, dried ginseng, dried prawns, burdock, dodok, hara bong, crawfish, sole, wormwood, scabber, plums, blueberries, bellflowers, plums, pomegranates, tangerines, banks, sweet potatoes, Characterized in that it comprises at least one seasonal seasonal material selected from the group consisting of six unflavored whole grains and a substitute for sugar substitute.
 6. A healthful whole grain gyoza prepared by the method of any one of claims 1 and 2, which comprises adding six unflavored whole grains and a sugar substitute gangue meal. delete delete delete delete delete delete delete

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