KR102017039B1 - Manufacturing method of Korean cookie using glutinous rice powder and Korean cookie manufactured by the same - Google Patents

Abstract

The present invention relates to a method for manufacturing a Korean confectionery using glutinous rice flour, and to a confectionery produced by the present invention, more specifically, 1) preparing a glutinous rice flour; 2) preparing soybean water; 3) mixing the glutinous rice flour and soybeans to prepare a glutinous rice dough and then aging; 4) preparing the shape of glutinous rice cake by steaming the glutinous rice dough and applying potato starch; 5) aging and then fried in oil after aging the glutinous rice cake; 6) applying oligosaccharides containing the barley extract extract to the glutinous rice cake; And 7) coating cheese powder or fruit powder on the glutinous rice cake. The confectionery of the present invention does not smell oil, has a good digestion even if ingested a lot, has the advantage of not getting tired, can prevent the harmful substances caused by the rancidity of oil produced during the manufacturing of the confectionery as much as possible and improve the taste and functionality of the confectionery It works.

Description

Manufacturing method of Korean confectionery using glutinous rice powder and Korean-made Korean confectionery produced by it {Manufacturing method of Korean cookie using glutinous rice powder and Korean cookie manufactured by the same}

The present invention relates to a method of manufacturing a confectionery using glutinous rice flour, and to a confectionery produced thereby.

Korean confectionery is a confectionary that is eaten with tea, a traditional Korean processed food called tea, which is indispensable to rituals, festivals, and feasts (Lee KA, Korean Assoc 10 (1): 33-39 (2001); Kim IH & Chung KH, J. Chitin Chitosan 5 (2): 57-64 (2000); Jang SY, Korean J. Food Culture 28 (5): 525-532 (2013)). The family has been made mainly at home, but the manufacturing process is complicated and time-consuming, and its use has decreased as the lifestyle and eating habits have changed due to the influx of foreign cultures. In addition, the changes in Korean and Chinese consumption have been altered by social changes in which a variety of new foreign sweets are sold and rites are simplified (Kim HA et al., Korean J. Culinary Res. 19 (1): 179-188 (2013)).

According to the method of making or used materials, the Korean family can be divided into oil-tight fruit, river rectification, litter, polysaccharides, fruit fruits, fruit flakes, malt river, and malt. The development of information and communication has made the world a single earth, and as our culture becomes known, the Korean Wave has taken place and attempts to re-examine our traditional foods with the movement to globalize Korean food. In the meantime, researches have been conducted to develop Korean foods as desserts or snacks of Western foods, and research on making quality products by replacing flour, the main ingredient, with glutinous rice flour as much as possible due to the influence of the times (Lee HS, etc.) has been ongoing. , Korean J. Dietary Culture 7 (3): 213-222 (1992). In addition, the content of glutinous rice flour is replaced by 5-30% even if it is sold as a glutinous fruit, so it is meaningful to promote globalization of Korean as well as domestically by manufacturing high value-added Korean fruits utilizing quality improvement and traditional recipes. .

Recently, with the increased consumption of rice and the interest in slow food, the Korean traditional food, the Korean family, has attracted new attention. Hanja is a slow food that takes about a month to complete, and is a natural health food that contains no sugar or chemical additives. Glutinous rice flour is mainly composed of amylopectin without mixing amylose and amylopectin, which constitute starch, the main ingredient of rice. Glutinous rice has been used as a material for making rice cakes or sweets at home and abroad. Quality characteristics of rice processed food during storage are affected by gelatinization and aging of starch. Glutinous rice has late aging, softness and stickiness, and even when it is aged, it reversibly reacts with heat and returns to the luxurious state. Have Muffins and waffles made by mixing glutinous rice flour with flour were also better in terms of shelf life and texture when added with glutinous rice flour (Kim JO & Shin MS, Korean J. Human Ecology 5 (2): 33-43 (2002)).

However, there are few inventions in which glutinous rice flour is added for the purpose of reducing gluten. Glutinous rice flour has a low protein content of around 7%, and starch particles have different characteristics from flour, so it is possible to increase the rate of replacing flour with glutinous rice flour and produce a layer that forms the layer utilizing the characteristics of traditional Korean fruit. There is also insufficient invention. In addition, it is thought that the development of a confectionery that lowers the oil absorption rate for frying oils and improves the stability of fat oxidation for the health-conscious consumer can increase its utility in desserts and snacks at home and abroad.

In addition, the most common problem of the Korean confectionery is that the rancidity of the used oil during the long-term distribution progresses, resulting in a characteristic odor of oil. It is the result of exposure to various diseases.

In order to solve the above problems, the research on the functional Han is currently produced in Korea as follows.

Korean Unexamined Patent Publication No. 2002-0015213 (Antioxidant composition for lactose-treated Korean herbal medicine and a method for preparing a Korean herbal medicine using the same) discloses a Korean herbal medicine in which an antioxidant composition is added using an antioxidant phytic acid, an emulsifying agent gluco delta-lactone, and the like. It is. However, the invention as described above, but the purpose of manufacturing a confectionery that has anti- rancidity effect by adding an antioxidant composition separately, by using an edible synthetic antioxidants, not natural products, can lower the consumer's preference, and in terms of cost Inappropriate.

Korean Unexamined Patent Publication No. 1997-0073363 (Method for Producing Glutinous Rice or Ginseng Gangjeong) discloses a method for preparing ginseng gangjeong prepared by fermenting glutinous rice flour and containing about 6% of ginseng. However, the invention as described above, for the purpose of long-term storage of Gangjeong, it is not known whether long-term storage is possible by fermentation of glutinous rice flour, long-term storage is possible due to the addition of ginseng, it is possible to confirm the exact degree of rancidity none.

Korean Laid-Open Patent Publication No. 10-2009-0121564 (2009.11.26.) Discloses a manufacturing method of citrus fruits, and Korean Patent Publication No. 10-0997256 (2010.11.29.) Uses functional ingredients using Schisandra chinensis and turmeric. Disclosed is a method of making traditional handmade confections. The traditional citrus fruit or functional traditional homemade limits using Schisandra chinensis and turmeric has the advantage of providing a variety of flavors, there is a problem that the oil smells and is not digested well and tired when ingested a lot.

Accordingly, the present inventors recognized the above problems and increased the ratio of the maximum possible flour substitute glutinous rice flour when producing a confectionery having a quality of soft and crispy confectionery with a layer formed as in the traditional bakery, and extracts of hawthorn for functionality. The development of Korean confectionery and measuring the quality, oxidation stability, oil absorption rate after frying and fatty acidization during storage of acid value, peroxide value and TEA value prevent the rancidity of oil generated in confectionery manufacturing, The present invention was completed by confirming that it worked well and was not tired even after eating a lot.

It is an object of the present invention to provide a method of manufacturing a confectionery and a confectionery produced by the present invention in accordance with the recent food trend without using flour, using glutinous rice flour, and simply processing natural grains or fruits without additives.

Still another object of the present invention is to use the extract of ragmanny radish does not smell the oil, even if ingested a lot of digestion well, do not get tired, can prevent the harmful substances to the human body caused by rancidity of oil generated in the confectionery manufacture, It is to provide a method of manufacturing a Korean confectionery with high taste and functionality, and a Korean confectionery produced thereby.

In order to achieve the above object, the present invention comprises the steps of 1) preparing glutinous rice fermented by immersing glutinous rice in water and then fermenting it, washing and drying it to prepare glutinous rice flour; 2) soaking soybeans in water to prepare soybean water; 3) mixing the glutinous rice flour and soybeans to prepare a glutinous rice dough and then aging; 45) steaming the aged glutinous rice dough to prepare a shape of glutinous rice cake; 5) applying the potato starch after molding the glutinous rice cake in a suitable shape; 6) drying the starch coated glutinous rice cake and cutting it into a suitable size and aging; 7) the aged glutinous rice cake called and fried in oil; 8) applying oligosaccharides containing the bark extract to the glutinous rice cake fried in oil; And 9) applying a cheese powder or fruit powder to the glutinous rice cake to which the oligosaccharide is applied.

The present invention also provides a confectionery prepared by the above method.

Hereinafter, the present invention will be described in detail.

The present invention comprises the steps of: 1) immersing glutinous rice in water and then fermenting to produce a glutinous rice fermented product, washing and drying the glutinous rice to produce glutinous rice flour; 2) soaking soybeans in water to prepare soybean water; 3) mixing the glutinous rice flour and soybeans to prepare a glutinous rice dough and then aging; 45) steaming the aged glutinous rice dough to prepare a shape of glutinous rice cake; 5) applying the potato starch after molding the glutinous rice cake in a suitable shape; 6) drying the starch coated glutinous rice cake and cutting it into a suitable size and aging; 7) the aged glutinous rice cake called and fried in oil; 8) applying oligosaccharides containing the bark extract to the glutinous rice cake fried in oil; And 9) applying a cheese powder or fruit powder to the glutinous rice cake to which the oligosaccharide is applied.

In the method of manufacturing a confectionery of the present invention, the preparation of the cheese powder comprises the steps of 1) putting fresh milk into milk and heating it to a high temperature and then removing the solid milk; 2) storing the milk from which the 톳 has been removed at room temperature and refrigerated to produce an aggregate, and then removing the aggregate from the milk; 3) inoculating and incubating the lactic acid bacteria in the milk from which the aggregates are removed, and then adding curd to the milk to prepare a curd; 4) draining the whey from the curd; 5) pressing the curd to remove the remaining whey, and then hardening to form a predetermined size and shape; 6) preparing the cheese by immersing the molded curd in brine and then surface drying and aging; And 7) crushing the fry to obtain cheese powder; or preferably, undergoing a lyophilization step of freezing the first rapid freezing at 4 ° C. and the second rapid freezing at −40 to −30 ° C. 2.

In addition, in the method of manufacturing a confectionery of the present invention, the fruit powder is preferably a strawberry or tangerine powder, the bark tree extract is prepared through the step of oxidative fermentation (natural drying), natural drying and hot water extraction of the bark tree It is preferable to be.

The present invention also provides a confectionery prepared by the above method.

The addition of glutinous rice flour reduces the oil absorption rate due to the characteristics of rice flour, which enables the development of low-calorie low-fat products, and can reduce the gluten content in flour, thus providing it as a health food that consumers want recently. More glutinous rice flour can be used by using a glutinous rice flour passed through a 120 mesh sieve (<125 μm). In addition, product development using glutinous rice is expected to increase the antioxidant activity and improve the oxidative stability during storage, as well as the addition of nutritional ingredients and dietary fiber.

The present invention is to improve the quality of our traditional Korean sweets in the direction preferred by consumers in recent years to increase the utilization as a dessert or snack. The glutinous rice dough was fried in oil at low temperature to let oil soak, and then reduced the calorie and fat content of the confectionery made by soaking to have a crispy taste. In other words, Korean traditional flour was prepared by replacing wheat flour with glutinous rice flour in order to reduce oil oil absorption during frying, reduce gluten, and improve oxidation stability and quality during storage. In addition, compared with the case of adding the bark tree extract when frying, the oil was removed immediately after frying, and the oil absorption rate, morphological characteristics, and the degree of rancidity of fat were measured. The oil absorption rate immediately after frying was compared by Soxhlet extraction, which was the highest with 20.66% of Korean confectionery made with flour and decreased as the amount of glutinous rice flour increased.

The fat oxidation of the confectionery during storage was compared with the acid value, peroxide value and TBA value. The acid value was decreased by removing oil, and the glutinous rice flour was low at 0.34-0.67 mg KOH / g and the flour confectionery was 0.39-1.68 mg KOH / g during storage. . Peroxide prices showed a consistently high value of 10.46-29.29 meq / kg in flour and a low value in glutinous rice flour and increased with storage period. The TBA value was markedly different after 5 days of storage, with the highest value in the family of flour and low in glutinous rice flour, and decreased after 10 days of storage.

From the above results, when the flour was replaced with glutinous rice flour and fried, including the bark extract, it was possible to suppress the rancidity of fat during storage while maintaining the quality of the traditional fruit and having a low fat absorption rate and a soft and crispy texture. When the medicinal herbs are rusted, the utilization of the high-quality confectionary with higher oxidative stability can be enhanced.

As described above, the Korean confectionery prepared by the present invention does not smell oil, has a good digestion even when ingested, and has a merit that it does not get tired, and can prevent substances harmful to the human body due to rancidity of oil generated in the confectionery manufacturing as much as possible. It has the effect of high taste and functionality.

Hereinafter, a preferred embodiment according to the present invention will be described in more detail by presenting. However, the following embodiments are provided to those skilled in the art to fully understand the present invention, and may be modified in various forms, and the present invention is limited by the above embodiments. It is not.

The present invention is largely divided into a step of producing a glutinous rice tang and a step of producing a final confection.

First step: manufacturing glutinous rice tang

In the step of fermenting the glutinous rice after washing the glutinous rice, the glutinous rice is immersed in clear water of 28 ~ 32 ℃ and then fermented for about 10 to 40 days while maintaining a constant temperature and humidity in the absence of additives. If the temperature of the water for fermentation is less than 28 ℃ is not fermentation or slow progress, if the temperature of the water is more than 32 ℃ is prone to decay. The fermentation process produces a slight odor, but the fermentation process produces beneficial microorganisms. Fermented glutinous rice can be further washed.

After the water is removed from the fermented glutinous rice, it is ground to form a fine powder to form a glutinous rice powder. Fermented glutinous rice may be subjected to more than one grinding process. The grinding process can be carried out by a general grinding machine, but can also be carried out by hand.

Prior to kneading the ground glutinous rice flour, soybeans to be used in the dough are prepared. As beans used in the preparation of soybeans, various beans such as soybeans, green beans, peas, kidney beans, black beans, and the like may be used, and the present invention is not limited by the type of beans. Soybeans are soaked in water and soaked in water for about a day. Soybeans and water are prepared through a mixer. When the glutinous rice flour is kneaded later and steamed, the soybeans make the tissues stick together and entangled by the protein, making the texture of the confectionery softer. Of course, you can knead the glutinous rice flour without adding soybeans as needed.

Add the bean water to the glutinous rice flour and knead thinly. And the kneaded glutinous rice is aged more than one day as needed, to obtain a soft texture.

The steamed glutinous rice powder is steamed for 4 to 5 hours using steam in a steamer, and steamed and cooked to make glutinous rice cake. Steamed glutinous rice dough is stirred, which causes air to be mixed evenly with the dough, forming spores inside the glutinous rice cake. The more spores contained inside the glutinous rice cake, the better the chewing texture. In addition, such agitation makes glutinous rice cakes softer and colder.

The stirred glutinous rice cake is molded and dried to a certain shape. In the case of the Korean confectionery according to the present embodiment, the shape of the glutinous rice cake is determined in the shape of a sphere or a polyhedron. Of course, the present invention is not limited by the shape of the glutinous rice cake is produced.

In the molding and drying method, first, the stirred glutinous rice cake is poured into a mold or the like to have a desired shape. At this time, fermented potato starch may be applied to the mold. Fermented potato starch serves to prevent the sticky rice cake from sticking to the mold. After molding the glutinous rice cake may be dried, it may proceed in the order of primary drying, molding and secondary drying. Glutinous rice cake may be dried to less than 5% moisture content. If the drying for the glutinous rice cake does not proceed sufficiently, the water is sufficiently removed because it is easily broken in the expansion process by a subsequent frying process. In the drying step, it is preferable to dry the glutinous rice cake coated with starch at 24 ° C. for about 10 hours.

The dried glutinous rice cake is cut to a suitable size and aged for about 24 hours. The aging may be carried out before frying in the following oil, or may be aged after completion of fried glutinous rice ground. Due to the aging, the strength of the confectionery is increased. It is also ripened after being fried in oil to remove oil.

The dried glutinous rice cake is fried in oil to form a glutinous rice cake. Glutinous rice tang is fried in oil, the volume is expanded, the shape is not necessarily limited to the ball (ball) can have a variety of shapes, such as polyhedron. Therefore, the present invention is not limited by the shape of glutinous rice ground. Dried glutinous rice cakes are first fried in oil at 80 ~ 110 ℃ and then called slightly thicker, and then fried in oil at 190 ~ 280 ℃ for second volume. In this case, various oils such as soybean oil may be used.

In the above, in order to produce a glutinous rice tang, it was exemplified by the process of washing and fermenting glutinous rice, pulverizing, producing soybean paste, steaming, steaming, stirring, primary drying, forming, secondary drying, primary frying, secondary frying and aging. , Glutinous rice tang is not necessarily produced by the above process, and may be produced by omitting at least one of the above steps or by adding another step other than the above step if necessary.

When preparing the glutinous rice tang in the present invention, a period longer than usual from fermentation is carried out for a little longer period, and instead, when fried, it is faster than common tempura to soften the texture of the confection.

Second step: manufacturing the confectionery

In the method of manufacturing a confection in accordance with embodiments of the present invention will be described with a cheese powder or a fruit attached method.

After applying a mixture of oligosaccharides and bark extract to the glutinous rice ground fried in oil prepared in step 1, cheese powder or fruit is coated on the frying coated with oligosaccharides to complete the confection. The oligosaccharides together with the oligosaccharides may be mixed in an amount of about 0.1 to 3% by weight of the oligosaccharides. By using the bark extract in conjunction with the oligosaccharide can improve the functionality of the Korean family of the present invention.

The extraction process of the bark tree is as follows.

After harvesting the clean leaves of the hut, put them in a ventilated container with the outside and oxidative fermentation of the leaves of the hut, and then dry naturally. The dry dried barberry leaves are extracted with hot water to prepare bark leaf extract. In addition, the same method can be extracted by hydration fermentation of the fruit tree fruit tree bark fruit bottle.

2-1: Preparation of Korean Confection with Cheese Powder

Cheese powder for manufacturing a confectionery with a cheese powder according to an embodiment of the present invention is prepared by the following process.

톳 Put fresh 우유 in fresh milk, heat at 50 ~ 70 ℃ for 20 ~ 40 minutes, and filter it to remove 체. After removing the milk is left for 3 to 8 hours at room temperature and stored for 10 to 30 hours in a refrigerator operating at 0 ~ 4 ℃, as a result of the aggregates from the milk is precipitated on the bottom. After filtering the aggregates to remove the milk from the milk to room temperature, inoculated with lactic acid bacteria and incubated for 30 to 50 minutes, and then coagulated milk by the addition of rennet which is a coagulase, the milk curd curd After draining the whey, the curd is cut to drain the whey inside the curd.

Heat the curd and stir while raising the temperature and reach the temperature of 30 ~ 50 ℃ to stir while maintaining this temperature to ensure that the curd is uniformly shrunk without tangling and then remove the produced whey again. The curd is pressed into a cylinder to remove the remaining whey and harden to have a certain size and shape. Next, the molded curd is immersed in brine to allow the brine component to soak into the curd, and then the surface is dried and further aged for a long time to produce cheese. The cheese is ground to obtain cheese powder.

Alternatively, the cheese powder may be prepared by lyophilization.

The manufacture of cheese powder by lyophilization uses natural pure cheese of flat shape having a constant thickness. First freeze-drying the natural cheese to facilitate cutting. In other words, the cheese tissue is denser by rapidly cooling the cheese to 5 ° C. In this state, the cheese of the flat shape is cut by a cutting knife.

At this time, since the cheese is in a state of rapid cooling and the tissue is dense, the surface is smoothly cut even when cutting with a cutting knife. In addition, since a large amount of water is dehydrated, the cheese maintains a circular shape even if it is cut. After the cheese is cut in this way, it is subjected to secondary freeze drying. The cheese is first rapidly cooled to 4 ° C., and then the cheese at 4 ° C. is slowly cooled to 0 ° C., and the cheese at 0 ° C. is then rapidly cooled to −40 to −30 ° C. to freeze. Finally, the frozen cheese is vacuum dried for 2 days using a vacuum dryer. These cheeses are ground to obtain cheese powder.

The cheese bakery prepared as described above of the present invention contains the cheese in the existing traditional bakery method, which is the invention of the present invention. In addition, when the pure cheese of the present invention as described above is prepared through lyophilization and pulverized to use a cheese powder, the natural flavor and nutrients of the cheese are maintained as it is.

2-2: Preparation of Korean Confection with Fruit Powder

The fruit may correspond to one selected from strawberry, tangerine, apple, banana, pear, persimmon, jujube, plum, plum, pineapple, grape, peach, orange, kiwi, watermelon, mango, melon, blueberry, tomato and lemon. Combinations of these are also possible. Of course, the present invention is not limited by the type of fruit, it is preferable to use a strawberry or tangerine powder.

Fruit is crushed to a certain size, the size of the crushed fruit powder may vary depending on the size of the glutinous rice. The pulverized fruit powder is dried to remove moisture, thereby maintaining its taste without being deteriorated even when stored for a long time. As a method of drying fruits, there are hot air drying, low temperature vacuum drying and freeze vacuum drying. Among them, freeze vacuum drying can provide a crisp dryness in the form of chips while maintaining the shape of the fruit as it is, and can provide an excellent texture and retain the original taste and aroma of the fruit. The ground fruit powder may be dried to a moisture content of 5% or less.

Since the fruit powder coated with fruit powder according to the present embodiment is used by drying only the fruit without the addition of sugars and chemical seasonings, it can maximize the taste of the fruit and has an advantage as a well-being food that is beneficial to health.

In addition, fruit powders, including strawberries and tangerines, are made by lyophilizing fresh products, which are characterized by low levels of nutrients unlike normal drying, and only 100% of strawberries and tangerines are used as fruits. It is like eating it as it is. The advantage is that the color and fragrance also remain intact.

<Example 1> Preparation of Korean Confectionery with Cheese Powder 1

After washing the glutinous rice, it was immersed in clear water at 30 ° C. and then fermented for about 30 days while keeping the temperature and humidity constant without adding additives. The fermented glutinous rice was washed once again and then drained to form a glutinous rice powder by grinding in fine powder form.

Prior to kneading the ground glutinous rice flour was prepared soybeans to be used in the dough. Soybeans were soaked in water and soaked in water for about a day, soybeans and water were prepared through a mixer. The glutinous rice flour was diluted with soybean water and water, and then aged for one day. Aged glutinous rice dough was steamed and steamed for 4-5 hours using a steamer.

The glutinous rice in the shape of rice cake was molded into a suitable shape and then coated with potato starch, and dried at 24 ° C. for 10 hours. The dried glutinous rice cake was cut to a suitable size and aged for 24 hours. The aged glutinous rice cakes were first called in oil at a temperature of 100 ° C., and then fried in 250 ° C. in oil at second temperature to expand the volume. The fried fritters were coated with 100: 1 weight ratio oligosaccharides and hawthorn extract. Finally, the cheese powder obtained through lyophilization was coated on the fry coated with the oligosaccharide to complete the confection.

The hut extract was prepared as follows. After harvesting the leaves of the cleansed bark, the leaves were placed in a container that is ventilated from the outside, and the leaves were subjected to oxidative fermentation (oxidative fermentation) for 24 hours at a temperature of 42 ° C, followed by natural drying. Hot-dried bark leaves were dried for 8 hours to prepare bark leaf extract of the present invention.

In addition, the preparation of the used cheese powder is as follows.

100 kg of fresh milk was added to 10 kg of charcoal, heated at 63 ° C. for 30 minutes, and sieved to remove charcoal. After removing the milk, the milk was left at room temperature for 5 hours and stored in a refrigerator operated at 1 ° C. for 20 hours. As a result, aggregates were formed in the milk and precipitated at the bottom. The aggregates were filtered to remove them from the milk, and the milk was allowed to reach room temperature, and then inoculated with lactic acid bacteria and incubated for 40 minutes, and then the milk was coagulated by adding rennet, which is a coagulant. After the whey was discharged, the curd was cut to discharge the whey inside the curd.

Heat the curd and stir while raising the temperature at a rate of 1 ° C./5 minutes, and when it reaches 40 ° C., stir for 30 minutes while maintaining this temperature to allow the curd to shrink uniformly without tangling and then remove the produced whey again. It was. The curd was injected into a circular frame having a diameter of 12 cm and a length of 30 cm and pressed into a cylinder to remove the remaining whey and harden to have a constant size and shape.

Next, the molded curd was immersed in 20% brine for 24 hours to allow the brine component to soak into the curd, and then dried the surface for 3 days at a temperature of 12 ° C. and a relative humidity of 75%, followed by a temperature of 13 ° C. and a relative humidity of 85%. Cheese was prepared by aging for 5 months under the conditions of. The cheese was ground to obtain a cheese powder.

<Example 2> Preparation of Korean Confectionery with Cheese Powder 2

A confectionery was prepared in the same manner as in Example 1, except that the cheese powder was prepared by lyophilization.

Flat shape pure natural cheese having a constant thickness was lyophilized to facilitate cutting. In other words, the cheese snack was rapidly cooled to 5 ° C. to make the cheese tissue denser. In this state, the cheese of the flat shape was cut by the cutting knife. At this time, since the cheese is in a state of rapid cooling and the tissue is dense, the surface is smoothly cut even when cutting with a cutting knife. In addition, since a large amount of water is dehydrated, the cheese maintains a circular hexahedron shape even when the cheese is cut.

The cheese was cut in this manner, and then lyophilized. The cheese was first rapidly cooled to 4 ° C., and then the cheese at 4 ° C. was slowly cooled to 0 ° C., and the cheese at 0 ° C. was then rapidly cooled to −40 to −30 ° C. to freeze. Finally, the frozen cheese was vacuum-dried for 2 days using a vacuum dryer, it was ground to prepare a cheese powder.

Example 3 Preparation of Korean Confectionery with Strawberry Powder Coated

Korean confectionery was prepared in the same manner as in Example 1, except that strawberry powder having an average size of 120 mesh instead of cheese powder was used.

Example 4 Preparation of Korean Confectionery with Tangerine Powder

Hanja was prepared in the same manner as in Example 1, except that tangerine powder having an average size of 120 mesh instead of cheese powder was used.

Comparative Example 1

I bought traditional Korean sweets on the market.

Experimental Example 1

The Korean confectionery prepared in Example 1 and the traditional Korean confectionery of Comparative Example 1 were to be tasted by each of 10 men and women in their twenties, thirties, forties, and fifties. After evaluating the degree, the results are averaged and shown in Table 1.

division Example 1 Comparative Example 1 flavor 4.5 4.0 smell 4.8 2.6 Digestion degree 4.6 3.2 Sickness 4.7 2.3

[Taste] 1: No taste 3: Normal 5: Sue

[Smell] 1: The smell of oil is bad 3: Smells a little oil 5: Does not smell oil

[Digestion degree] 1: bulge 3: normal 5: good digestion

[Sickness] 1: 1: tired 3: normal 5: tired

Looking at Table 1, it can be confirmed that the cheesy confectionery of Example 1 does not smell oil compared to the traditional confectionery of Comparative Example 1, and is digested well and does not get tired even if ingested much.

<Comparative Example 2 to Comparative Example 5>

When fried, only oligosaccharides were used without including the bark extract, and instead of glutinous rice flour 25% (Comparative Example 2). A confectionery was prepared in the same manner as in Example 2, except that 50% wheat flour (Comparative Example 3), 75% wheat flour (Comparative Example 4), and 100% wheat flour (Comparative Example 5) were used.

Experimental Example 2 Oil Absorption Rate of Korean Confectionery

The oil content of the confectionery penetrated in the frying process after frying the fruit was compared by measuring the crude lipid content, and ethyl ether was measured using a Soxhlet extractor as a solvent (5 g of the confectionery sample was measured and placed in a cylindrical filter paper. The sample was not allowed to fall out, and 130 mL of ethyl ether was added and extracted for 16 hours). The ratio of crude oil content after frying is expressed by oil absorption.

Oil Absorption Rate (%) = (W-Wo) / S × 100

W = dry content of handwriting after fat extraction

Wo = empty handwritten content

S = sample volume

As a result of measuring oil absorption rate immediately after frying Korean confectionery, the oil absorption rate of Korean confectionery prepared using flour alone was the highest (Comparative Example 5). As the amount of glutinous rice flour increased, the oil absorption decreased overall. Comparative Example 4 was 18.14%, Comparative Example 3 was 15.27%, and Comparative Example 2 was 15.04%. The oil absorption rate of Example 2 was 11.67%. The glutinous rice flour contained dietary fiber and protein, and it is believed that the function of the bark extract also worked. This result shows that the oil absorption rate of Korean confectionery containing glutinous rice is reduced compared to Korean confectionery made only with flour. Starch lowers the oil absorption while adding glutinous rice powder absorbs protein of flour. . Glutinous rice flour is low in protein and glutinous rice is considered to have little amylose content. It was considered to affect lipid rancidity during storage.

<Experiment 3> Moisture content of Korean fruits according to storage period

The fried Korean fruit was placed on several layers of oil in a cow, drained for 24 hours, drained in a zipper bag, and airtight and stored in a constant temperature chamber at 23 ° C. On the basis of the control group (C) immediately after frying, the Korean confectionery obtained by subtracting oil for 24 hours was used as a storage sample for 0 days. Korean, stored for 5 days, 10 days, and 20 days at 23 ℃ constant temperature (Dahan Labtech Co., Ltd, Namyangju, Korea), was stored and ground for experiment. Used as a sample.

The moisture content of the Korean confectionery was measured by an atmospheric pressure heating method using a 105 ℃ oven (AOAC, 2000).

The highest moisture content of Korean confectionery made from wheat flour was 6.57-8.16%, but the change of moisture content with storage did not show any tendency. On the other hand, as the replacement ratio of glutinous rice flour increased, the moisture content tended to decrease. When the oil was not removed after frying, the water content decreased to 8.16% for flour made from flour and 7.15% for oil. Moisture content of glutinous rice flour was just 3.69-3.93% immediately after frying.

<Experiment 4> Measurement of rancidity of Korean confectionery according to storage period

In the process of frying, the quality changes due to complex reactions such as change of mylar reaction, browning by caramelization and heating and oxidation of fats and oils. In particular, changes in the hydrolysis and oxidation of fat during storage have a great effect on quality. Fatty rancidity is directly related to the quality changes of the color, smell, taste, and texture of the fruit. The acid value for measuring the content of free fatty acids generated during hydrolysis by the method of measuring the rancidity, the peroxide in the peroxide content measurement, which is an intermediate oxidation product produced by the addition reaction of oxygen, and the malonaldehyde content produced as the oxidation proceeds. TBA to measure is used. Lipid oxidation is promoted when the free fatty acid produced by hydrolysis by lipase increases. Oxygen is absorbed when oxygen is added and oxygen is added to the double bond to form peroxides. As the peroxide is polymerized, malonaldehyde is formed and then polymerized to produce polymers continuously. Therefore, the acid value, peroxide value and TBA value are compared in this experiment. It was.

<4-1> acid value

Acid value was measured using the Food Code (2012) method. 5 g of the confectionery sample was ground and weighed into an Erlenmeyer flask, and 100 mL of ether and ethanol were added at a ratio of 2: 1. A magnetic bar (φ 8 × 41 mm) was put into the flask, and the foil was wrapped around the foil to block the light, followed by stirring for 1 hour. After dropping 2-3 drops of phenolphthalein into the filtrate filtered by vacuum filtration with Whatman No.2 filter paper, the time when pink persisted with 0.1 N KOH solution (f = 1.000) was titrated as an end point and calculated by the following equation. .

Acid value = (KOH volume-blank) / S × 5.611 × f

S = weight of sample

f = titer of KOH solution

Generally, the acid value, which measures the free fatty acids produced by the hydrolysis of fats, is increased by the free fatty acids when the refinement of fats and oils is complete or poorly preserved and used. It has become a measure of fatal and rancidity.

The frying oil used in this experiment was a new one purchased under all conditions. The acid value immediately after frying was the lowest in the comparative example of the flour containing only wheat flour (Comparative Example 5), which was 0.56 mg KOH / g, and 0.66 mg in the glutinous rice flour containing the hawthorn extract of Example 2. KOH / g was next lower. Next, the lower the flour content, the higher. That is, Comparative Example 2 was 1.12 mg KOH / g, Comparative Example 3 was 079 mg KOH / g, and Comparative Example 4 was 0.62 mg KOH / g. The relatively low acid value of the Korean confectionery of Example 2 is judged to be the effect of the bark extract. In other words, it was thought to be due to the antioxidant substances contained in the extract of the bark.

There was no significant difference between samples degreased immediately after 24 hours of frying and after 5 days of storage. After 5 days of storage, the stored Chinese confectionery had the highest acid value in flour-only Korean confectionery (Comparative Example 5), and the higher the content of glutinous rice flour, the lower the tendency. This trend progressed similarly until storage 20 days. As a result, it was confirmed that the change in the initial oxidation of fat can be suppressed by replacing wheat flour with glutinous rice flour.

<4-2> peroxide value

Peroxide value was measured using the Food Code (2012) method. 1 g of the pulverized Hanwa sample was weighed and placed in an Erlenmeyer flask, and 25 mL of a solution of acetic acid and chloroform 3: 3 was added to dissolve the fats and oils. 1 mL of saturated potassium iodide solution was added to the flask, mixed well, and left to stand in a dark place for 10 minutes. After stirring, 1 mL of soluble starch was added and stirred several times. Titration with 0.01 N sodium thiosulfate solution (f = 1.000) was performed by the following formula with a clear colorless end point.

Peroxide volume = [(a-b) × f] / S × 10

a = titration number (mL) of 0.01N sodium thiosulfate solution

b = consumption amount of 0.01 N sodium thiosulfate solution in the blank test (mL)

S = weight of sample

f = titer of 0.01 N sodium thiosulfate solution

Flour only peroxide of the fried confectionery (Comparative Example 5) was the highest 10.46 meq / kg, Comparative Example 4 and Comparative Example 3 showed 6.46 meq / kg and 4.46 meq / kg, respectively. On the other hand, the sweets of Example 2 and Comparative Example 2 were 0.00 meq / kg. Peroxide value increased during storage at room temperature for 24 hours, and Comparative Example 5 showed a sharp increase in 10.46 to 36.39 meq / kg. Example 2 and Comparative Examples 2 to 4 also increased, but the higher the glutinous rice content was, the lower the value was. Changes after 5 days of storage were also significant, with the highest value of Korean confectionery made from wheat flour. The higher the glutinous rice content, the lower the peroxide value. This was confirmed to suppress the rancidity of the fat of Hanja made with glutinous rice flour. In particular, the Korean confectionery of Example 2 contained the antioxidants of the bark tree extract, which is believed to reduce fat rancidity.

<4-3> TBA (thiobarbituric acid value)

1 g of the pulverized Hanwa sample was weighed and placed in an Erlenmeyer flask, 10 mL of benzene was added and dissolved, and 10 mL of TBA reagent was added thereto, followed by shaking for 4 minutes. TBA reagent was prepared by dissolving 1.675 g of 2-thiobarbituric acid + 150 mL of glacial acetic acid, then cooling, adding 5 mL of concentrated hydrochloric acid to 250 mL of a volumetric flask, and 250 mL of glacial acetic acid was used. The sample preparation was transferred to a separatory funnel, and the layers were separated. The lower layer was taken, heated in boiling water for 30 minutes, cooled at room temperature for 10 minutes, and then subjected to UV-Vis spectrophotometer, Optizen pop, Mecasys Co. , Ltd, Daejeon, Korea) was measured for absorbance. The TBA value was calculated by the following equation.

TBA volume = [(A-B) × 3 × 100] / S

A: sample absorbance (530 nm)

B: blank test absorbance (530 nm)

S: sampling amount (g)

TBA value for fat loss is measured based on the production of malonaldehyde among carbonyl compounds produced during the fat and oil of fats and oils in foods. This is deep. Changes in the heating process of fats and oils occur rapidly, and even plants with strong autooxidative inhibition are reported to increase or decrease the antioxidant capacity of the sample when heated at high temperatures, resulting in higher TBA. TBA value is influenced by many factors, including time, storage temperature, fatty acid composition, oxygen activity, and antioxidants. The TBA value immediately after fried was 59.51 mg MA / kg for the Korean confectionery (Comparative Example 5) prepared only with flour, and 58.89 mg MA / kg for Comparative Example 4, 57.34 mg MA / kg for Comparative Example 3, and 45.28 mg MA for Comparative Example 2. / kg, Example 2 was 45.28 mg MA / kg, showed a low tendency to increase the addition ratio of glutinous rice flour, TBA value immediately after fried in all the confectionery was similar. Changes in TBA value during storage of the Handae were apparent during storage, showing a large difference on the 5th day of storage, and the difference was significant. At 10 days of storage, the TBA value was the highest, and the tendency was higher for the flour content, and for the glutinous rice flour, the TBA value was generally lower. After 10 days of storage, the TBA decreased and the slope showed a difference.

 The present invention has been described in detail with reference to preferred embodiments, but the present invention is not limited to the above embodiments, and various modifications may be made by those skilled in the art within the scope of the technical idea of the present invention. This is possible.

Claims (6)

1) preparing a glutinous rice fermented by immersing the glutinous rice in water and then fermented, washing and drying it to prepare a glutinous rice flour;
2) preparing soybeans after soaking the soybeans in water;
3) mixing the glutinous rice flour and soybeans to prepare a glutinous rice dough and then aging;
4) preparing the mature glutinous rice dough in the shape of glutinous rice cake;
5) applying the potato starch after molding the glutinous rice cake in a suitable shape;
6) drying the starch-coated glutinous rice cake and cutting it into an appropriate size and aging;
7) the aged glutinous rice cake called and fried in oil;
8) applying the oligosaccharides containing the bark extract to the glutinous rice cake fried in oil; At this time, the hut tree extract is prepared through the step of oxidative fermentation (natural fermentation), natural drying and hot water extraction of the leaf or fruit of the hut tree, 0.1 to 3 parts by weight of the hut tree extract is contained in 100 parts by weight of the oligosaccharide Characterized in that,
9) coating the cheese powder on the glutinous rice cake coated with the oligosaccharide; At this time, the production of the cheese powder
a) rapidly cooling the natural cheese to 5 ° C. and cutting it into a flat shaped cheese with a cutting knife;
b) a lyophilization step of rapidly cooling the cut cheese to 4 ° C., slow cooling to 0 ° C., and freezing by second rapid cooling to −40 to −30 ° C .; And
c) pulverizing the freeze-dried cheese after vacuum drying to obtain a cheese powder.
delete delete delete delete Korean family made by the method of claim 1.