KR102074846B1 - A method of handmade korean traditional tonggangjung set with original material flavor and a korean traditional tonggangjung set thereof - Google Patents

Abstract

The prevent invention relates to a method for preparing a handmade Korean traditional sweet rice puff, which comprises: a step of preparing Korean traditional sweet rice puff ingredients including black soybean, peanut, pumpkin seed, buckwheat, almond, and papaya seed; a first low-temperature dry aging step of drying and aging the Korean traditional sweet rice puff ingredients including the black soybean, the peanut, the pumpkin seed, the buckwheat, the almond, and the papaya seed at a low temperature of 65 to 75°C for 20 hours to improve a taste and a flavor of ingredients; a second high-temperature dry aging step of drying and aging the Korean traditional sweet rice puff ingredients including the black soybean, the peanut, the pumpkin seed, the buckwheat, the almond, and the papaya seed, which are finished with the first low-temperature dry aging, at a high temperature of 100°C for 4 hours to improve a texture of the ingredients, and smoothing component absorption; a step of preparing a syrup by mixing starch syrup, sugar and water, and applying heat; a step of separately mixing the Korean traditional sweet rice puff ingredients including the black soybean, the peanut, and the pumpkin seed, which are finished with the second high-temperature dry aging with the prepared syrup; a step of molding first to third Korean traditional sweet rice puffs by inputting each of the ingredients mixed with the black bean, the peanut, the pumpkin seed and the syrup in a circular molding plate; a step of mixing the Korean traditional sweet rice puff ingredients including the peanut, the pumpkin seed, the buckwheat, the almond, and the papaya seed, which are finished, at the same weight ratio, and mixing the same with the syrup; a step of inputting the Korean traditional sweet rice puff ingredients mixed with the peanut, the pumpkin seed, the buckwheat, the almond, the papaya seed, and the syrup in the circular molding plate, and molding a fourth Korean traditional sweet rice puff; a step of drying and dehumidifying the first to fourth Korean traditional sweet rice puffs molded in a circular shape; and a step of packaging the dried and dehumidified Korean traditional sweet rice puffs in a product box designed to arrange the same in a combination and store the same one by one, as a set.

Description

TECHNICAL MANUFACTURING METHOD OF HANDMADE KOREAN TRADITIONAL TONGGANGJUNG SET WITH ORIGINAL MATERIAL FLAVOR AND A KOREAN TRADITIONAL TONGGANGJUNG SET THEREOF}

The present invention relates to a method of manufacturing a homemade barrel jeongjeonggwa set of the raw material taste and aroma, and to a homemade barrel jeongjeonggwa set by the method, more specifically, low-temperature drying using black beans, peanuts, pumpkin seeds, buckwheat, almonds, papaya The present invention relates to a method for manufacturing a homemade whole steel tablet set having a high taste and aroma of raw materials through high temperature drying, and a homemade whole steel tablet set made by the manufacturing method.

The traditional method of making Korean traditional sweets is made with glutinous rice flour fried in oil to make a base, then coated with honey, green tea, and rice flour or antiques.

Black beans, peanuts, pumpkin seeds, buckwheat, almond papaya and nuts are consumed in a variety of ways, either alone or in combination, because of their good nutritional or medicinal properties.

As health concerns grow, a variety of ways to make nutritious and drug-rich nuts are easier to eat.

The present invention is applied to the traditional method of manufacturing Korean traditional fruit, nutrients or medicinal ingredients are good to eat nuts or seeds and matured so that the ingredients can be absorbed well to develop the Tonggangjeong tablets with the taste and aroma of the raw material of the raw material It was.

Korean Patent Registration 10-1084542 Korean Patent Publication 2010-0085797

The present invention is to provide a method for producing a homemade barrel set with a taste and aroma of raw materials, and a homemade barrel set made with the method.

In addition, it is to provide a whole set of Tonggangjeong tablets containing various ingredients that have good taste and aroma of raw ingredients of raw material by ripening them so that they can eat nuts and seeds with excellent nutritional and medicine ingredients and are well absorbed.

As a means for achieving the above object,

Preparing a whole fermented soybean material consisting of black beans, peanuts, pumpkin seeds, buckwheat, almonds and papaya seeds;

A first low temperature drying maturation step of enhancing the taste and aroma of the raw material by ripening low-temperature drying of the whole Gangjeong ingredients consisting of the black beans, peanuts, pumpkin seeds, buckwheat, almonds and papaya seeds, respectively at 65 ° C. to 75 ° C. for 20 hours;

The second high temperature drying to improve the texture of the raw material and good absorption of the ingredients by drying the whole Gangjeongjeong material consisting of black beans, peanuts, pumpkin seeds, buckwheat, almonds, papaya seeds after the first low temperature drying ripening at 100 ℃ for 4 hours Aging step;

Mixing syrup, sugar and water to add heat to prepare a syrup;

Mixing each of the ganggangjeong ingredients consisting of black beans, peanuts, pumpkin seeds after the second high temperature dry maturation with the prepared syrup;

Putting each of the black bean, peanut, pumpkin seed and syrup mixed in a circular molding plate to form a first barrel, a second barrel, and a third barrel;

Mixing the whole Kangjeong ingredients consisting of peanuts, pumpkin seeds, buckwheat, almonds and papaya seeds having finished the second high temperature drying at the same weight ratio and mixing with syrup;

A step of forming a fourth barrel steel tablet by putting the barrel steel tablet material in which the peanut, pumpkin seed, buckwheat, almond, papaya seed and syrup are mixed in a circular molding plate;

Drying and dehumidifying the first cylindrical steel tablet, the second cylindrical steel tablet, the third cylindrical steel tablet and the fourth cylindrical steel tablet formed into a circular shape;

The taste and flavor of the raw material, characterized in that the package is packaged in a product box designed to be stored and individually arranged by combining the first dehumidified first barrel, the second barrel, the third barrel and the fourth barrel Packing into a live homemade barrel set.

The black soybeans include the step of feeding from the pen to remove fishy smell.

After the second high temperature dry maturation, the barrel steel material contains less than 5% of water.

The mixed weight ratio of the steel crystal material and the syrup includes the steel crystal material 5: syrup 1.

Drying and dehumidifying the molded barrel steel tablet includes proceeding at a cool temperature of 7 ° C to 8 ° C.

Obtained by the molding method, the first barrel jeongjeongjeong made of black beans in a circle, the second barrel jeongjeong made of peanuts, a third barrel jeongjeong made of pumpkin seeds and peanuts, pumpkin seeds, buckwheat, almonds, papaya seeds mixed in a circular shape The fourth barrel steel tablet made includes a combination.

As a means for achieving the above object,

Preparing a whole fermented soybean material consisting of black beans, peanuts, pumpkin seeds, buckwheat, almonds and papaya seeds;

A first low temperature drying maturation step of enhancing the taste and aroma of the raw material by ripening low-temperature drying of the whole Gangjeong ingredients consisting of the black beans, peanuts, pumpkin seeds, buckwheat, almonds and papaya seeds, respectively at 65 ° C. to 75 ° C. for 20 hours;

The second high temperature drying to improve the texture of the raw material and good absorption of the ingredients by drying the whole Gangjeongjeong material consisting of black beans, peanuts, pumpkin seeds, buckwheat, almonds, papaya seeds after the first low temperature drying ripening at 100 ℃ for 4 hours Aging step;

Mixing syrup, sugar and water to add heat to prepare a syrup;

Mixing each of the ganggangjeong ingredients consisting of black beans, peanuts, pumpkin seeds after the second high temperature dry maturation with the prepared syrup;

Putting each of the black bean, peanut, pumpkin seed and syrup mixed in a circular molding plate to form a first barrel, a second barrel, and a third barrel;

Mixing the whole Kangjeong ingredients consisting of peanuts, pumpkin seeds, buckwheat, almonds and papaya seeds having finished the second high temperature drying at the same weight ratio and mixing with syrup;

A step of forming a fourth barrel steel tablet by putting the barrel steel tablet material in which the peanut, pumpkin seed, buckwheat, almond, papaya seed and syrup are mixed in a circular molding plate;

Drying and dehumidifying the first cylindrical steel tablet, the second cylindrical steel tablet, the third cylindrical steel tablet and the fourth cylindrical steel tablet formed into a circular shape;

The dry and dehumidified first barrel steel tablet, second barrel steel tablet, and the third barrel steel tablet, and the four barrel steel tablets are packaged into a product box, and the result is a handmade barrel set.

The first barrel jeongjeongjeong obtained by the manufacturing method as a circle of black soybeans, the second barrel jeongjeongjeong made of peanuts circular, the third barrel jeongjeong made of pumpkin seeds and peanuts, pumpkin seeds, buckwheat, almonds, papaya seeds mixed in a circle The fourth barrel steel tablet made includes a combination.

According to the present invention, it is possible to obtain a method for producing a homemade barrel set with a taste and aroma of raw materials, and a homemade barrel set made with the method.

According to the present invention, a nut and seed having excellent nutritional or medicinal constituents are easily eaten and ripened so that the constituents can be absorbed well, thereby rapidly producing a large quantity of Tonggangjeong tablets containing various ingredients in which the flavor and aroma of the raw material of the raw material is large. Can be supplied.

1 is a process chart showing a method of manufacturing a homemade whole steel tablet set with the taste and aroma of the raw materials of the present invention.
Figure 2 is an internal photograph showing that during the first low temperature drying maturation step of ripening the ganggangjeong material consisting of black beans, peanuts, pumpkin seeds, buckwheat, almonds, papaya seeds 65 ℃ ~ 75 ℃, 20 hours low temperature drying in the production method of the present invention to be.
Figure 3 is outside the equipment for the first low temperature drying ripening step of ripening the ganggangjeong material consisting of black beans, peanuts, pumpkin seeds, buckwheat, almonds, papaya seeds 65 ℃ ~ 75 ℃, 20 hours low temperature drying in the production method of the present invention It is a photograph.
Figure 4 is an internal photograph showing that during the second high temperature drying ripening step of drying the whole fermented grain material consisting of black beans, peanuts, pumpkin seeds, buckwheat, almonds, papaya seeds at 100 ℃ 4 hours high temperature in the manufacturing method of the present invention.
FIG. 5 is an external photograph of a device for carrying out the second high temperature drying ripening step of ripening 100% high temperature dry ganggangjeong material consisting of black beans, peanuts, pumpkin seeds, buckwheat, almonds, papaya seeds in a manufacturing method of the present invention.
Figure 6 is a photograph showing the step of mixing the black syrup material after the second high temperature dry ripening in the manufacturing method of the present invention with the prepared syrup.
Figure 7 is a photograph showing the step of molding the barrel jeongjung put the material mixed with black beans and syrup in a circular molding plate of the production method of the present invention.
FIG. 8 is an internal photograph showing a step of drying and dehumidifying the barrel-shaped tablets formed into a barrel-shaped material consisting of black beans, peanuts, pumpkin seeds, buckwheat, almonds and papaya seeds in a manufacturing method of the present invention.
9 is an external photograph of the equipment for carrying out the step of drying and dehumidifying the ganggangjeong formed into a ganggangjeong material circle consisting of black beans, peanuts, pumpkin seeds, buckwheat, almonds, papaya seeds in the manufacturing method of the present invention.
10 is a plan view showing a product box designed to put a combination of the steel barrel produced by the manufacturing method of the present invention.
Figure 11 is a photograph showing the step of packaging a dry dehumidified barrel through the combination of the manufacturing method of the present invention in a product box.
12 is a photograph showing a state in which the final commercialized by packing the whole steel tablets produced by the manufacturing method of the present invention in combination in a product box.

With respect to the embodiments of the present invention disclosed in the text, specific structural to functional descriptions are merely illustrated for the purpose of describing embodiments of the present invention, embodiments of the present invention may be implemented in various forms and It should not be construed as limited to the embodiments described in.

As the inventive concept allows for various changes and numerous embodiments, particular embodiments will be illustrated in the drawings and described in detail in the text. However, this is not intended to limit the present invention to a specific disclosure form, it should be understood to include all modifications, equivalents, and substitutes included in the spirit and scope of the present invention.

1 is a process chart showing a method of manufacturing a homemade whole steel tablet set with the taste and aroma of the raw materials of the present invention.

Referring to Figure 1, the present invention starts with the idea of making a healthy homemade set with nuts and grains well known around the world, black beans, peanuts, pumpkin seeds, buckwheat, Choose almonds and papayas to ripen the flavor and aroma of the ingredients. It is the method of ripening that can absorb the ingredients contained in the raw materials most easily in our body.

Beans are so nutritious and medicinal, so called beef in the field. Black soybeans toxins, kidney metabolism promoting diabetes is good, and contains a lot of vitamin B is effective in various diseases, as well as edible and used as medicine.

Peanuts contain a large amount of beneficial ingredients such as lipase, lecithin, and unsaturated fatty acids, which lower blood cholesterol levels and release sodium and toxins out of the body. In addition, the dietary fiber of peanuts keeps blood vessels clean, helps blood pressure control and improves blood vessel function, and prevents blood vessel diseases such as hypertension and hyperlipidemia, diabetes prevention, lestin, vitamin B, various amino acids, and brain development and antioxidant effects. Good for eye health.

Pumpkin seeds are rich in protein, dietary fiber, unsaturated fatty acids, magnesium, calcium and other ingredients, which are good for high blood pressure, arthritis, skin care, and brain health.

Buckwheat contains a lot of rutin, which has a strong antioxidant effect.

Almonds are rich in nutrients and vitamins, making them one of the world's top 10 superfoods.

Papaya is known for its good immunity and good for vascular diseases because it contains a lot of vitamins.

The most well-known nuts and grains of the world described above ripen to feel the best. The method of manufacturing a homemade barrel jeongjeonggwa made to easily absorb the ingredients contained in the raw material in our body in detail, a more detailed description of the overall unit process shown in Figure 1, a bucket consisting of black beans, peanuts, pumpkin seeds, buckwheat, almonds, papaya seeds Preparing a steel material; A first low temperature drying maturation step of enhancing the taste and aroma of the raw material by ripening low-temperature drying of the whole Gangjeong ingredients consisting of the black beans, peanuts, pumpkin seeds, buckwheat, almonds and papaya seeds, respectively at 65 ° C. to 75 ° C. for 20 hours; 2 high-temperature drying maturity to improve the texture of the raw material by good drying the 100 minutes 4 hours hot-dried ganggangjeong material consisting of black beans, peanuts, pumpkin seeds, buckwheat, almonds, papaya seeds after finishing the first low temperature drying ripening step; Mixing syrup, sugar and water to add heat to prepare a syrup; Mixing each of the ganggangjeong ingredients consisting of black beans, peanuts, pumpkin seeds after the second high temperature dry maturation with the prepared syrup; Putting each of the black bean, peanut, pumpkin seed and syrup mixed in a circular molding plate to form a first barrel, a second barrel, and a third barrel; Mixing the whole Kangjeong ingredients consisting of peanuts, pumpkin seeds, buckwheat, almonds and papaya seeds having finished the second high temperature drying at the same weight ratio and mixing with syrup; A step of forming a fourth barrel steel tablet by putting the barrel steel tablet material in which the peanut, pumpkin seed, buckwheat, almond, papaya seed and syrup are mixed in a circular molding plate; Drying and dehumidifying the first cylindrical steel tablet, the second cylindrical steel tablet, the third cylindrical steel tablet and the fourth cylindrical steel tablet formed into a circular shape; The dry and dehumidified first barrel, the second barrel, the third barrel and the fourth barrel are arranged in combination and packaged as a set in a product box designed to be stored individually.

In order to avoid duplication, a detailed description will be provided with drawings for each unit process.

Figure 2 is an internal photograph showing that during the first low temperature drying maturation step of ripening the ganggangjeong material consisting of black beans, peanuts, pumpkin seeds, buckwheat, almonds, papaya seeds 65 ℃ ~ 75 ℃, 20 hours low temperature drying in the production method of the present invention to be.

Figure 3 is outside the equipment for the first low temperature drying ripening step of ripening the ganggangjeong material consisting of black beans, peanuts, pumpkin seeds, buckwheat, almonds, papaya seeds 65 ℃ ~ 75 ℃, 20 hours low temperature drying in the production method of the present invention It is a photograph.

Referring to Figures 2 and 3, black beans, peanuts, pumpkin seeds, buckwheat, almonds, papaya seeds are prepared. The properties of each material have already been described and are readily available on the market. Black beans have a fishy taste and aroma, so to remove them, stir-fry a little with a pen and remove the fishy smell.

The above ingredients can be taken in raw form without any problem, but they are ripe for the best taste and aroma of the ingredients. It should be in a state that makes it easy for the body to absorb the ingredients in the raw materials.

As a result of various experimental studies, black beans, peanuts, pumpkin seeds, buckwheat, almonds, and papaya seeds are aged at 65 ℃ ~ 75 ℃ for 20 hours at low temperature and dried for 20 hours. It is aged, to make you feel the best.

Equipment for the first low temperature aging step of ripening at 65 ° C. to 75 ° C. for 20 hours under low temperature drying is a device for drying the crops, generating infrared rays to raise the room temperature, and controlling the temperature and time by the controller.

The inner space of the device is designed to insert and remove the cabinet so that various materials can be stored and dried and aged.

As a result of various experiments, the temperature at which the nutrients contained in the ingredients were not destroyed and the fragrance and taste of the ingredients were evenly aged was 65 ° C to 75 ° C for more than 20 hours. It is good to have moisture content of 5% or less as moisture is removed during dry aging.

After completion of the first low temperature aging step, it is recommended to naturally dry for about 1 day in the natural cooling state and to proceed to the next process.

Figure 4 is an internal photograph showing that during the second high temperature drying ripening step of drying the whole fermented grain material consisting of black beans, peanuts, pumpkin seeds, buckwheat, almonds, papaya seeds at 100 ℃ 4 hours high temperature in the manufacturing method of the present invention.

FIG. 5 is an external photograph of a device for carrying out the second high temperature drying ripening step of ripening 100% high temperature dry ganggangjeong material consisting of black beans, peanuts, pumpkin seeds, buckwheat, almonds, papaya seeds in a manufacturing method of the present invention.

Referring to Figures 4 and 5, black beans, peanuts, pumpkin seeds, buckwheat, almonds, papaya seeds is a process of ripening so that the texture and good ingredients are well absorbed by the body. After finishing the second high temperature drying ripening step of 4 hours high temperature drying at 100 ° C., the quality of black beans, peanuts, pumpkin seeds, buckwheat, almonds and papaya seeds is softened, and the nutrients are ripened to be easily absorbed by the body.

When aged at 100 ℃ for a long time, the vitamin component of the material is destroyed, so it is optimal for 4 hours at 100 ℃.

The equipment used is a device for drying crops, such as the equipment undergoing the first low temperature ripening step, which generates infrared rays, raises the room temperature, and controls the temperature and time by the controller. to be.

The internal space of the device is designed to insert and pull out the cabinet so that various materials can be stored and dried. Drying should have a moisture content of 5% or less as moisture is removed during dry ripening.

Figure 6 is a photograph showing the step of mixing the black syrup material after the second high temperature dry ripening in the manufacturing method of the present invention with the prepared syrup.

Figure 7 is a photograph showing the steps of molding the barrel jeongjeonggwa put a mixture of black beans and syrup in a circular molding plate of the production method of the present invention.

Referring to Figures 6 and 7, syrup was prepared by mixing syrup, sugar, and water at a ratio of mass ratio syrup 3: sugar 6: water 1 to heat to prepare syrup, and finished the second high-temperature drying, black beans, peanuts, and pumpkin seeds. The barrel steel material consisting of these is mixed and molded with the prepared syrup, respectively.

The syrup acts as an adhesive between materials in forming the steel tablets and provides a sweet taste when dried. According to your preference, the ratio of starch syrup and sugar can be adjusted, and the types of starch syrup or sugar used can be varied. Considering adhesion and sweetness, the mass ratio of starch syrup, sugar and water can be changed.

The mixing weight ratio of the steel crystal material and the syrup is made into the steel crystal material 5: syrup 1 so that the mixture is mixed well using a container such as a spatula.

Mix the black beans, peanuts and pumpkin seeds separately and prepare for molding.

      Mix peanuts, pumpkin seeds, buckwheat, almonds and papaya seeds in the same mass ratio and add syrup in the same way.

Then, black beans, peanuts, and pumpkin seeds can be molded into molds, respectively, and can be made into a mixture of peanuts, pumpkin seeds, buckwheat, almonds, and papaya seeds.

According to the molding by material, the first barrel jeonggang made of black beans, the second barrel ganjang made of peanuts, the third barrel gangue made of pumpkin seeds, and mixed with peanuts, pumpkin seeds, buckwheat, almonds and papaya seeds Make the fourth barrel gangjeong.

Molding manually inserts the material into the mold plate.

In general, Han and Gangjung are placed on a wide bottom plate, pressed, and cut with a knife. However, in the present invention, a circular molding hole is formed in a molding plate to fill a material. Since the material is filled into the molding plate and formed, the forming hole uses a circle so that the material is well arranged and shaped.

The angled shape is difficult to work with because the material is hard to fill in the corners, and the shape is also a lot of defects in the corners, so the square triangle with corners is difficult to use.

One of the features of the present invention is a circular handmade barrel. Make a shape with your hands in the rotunda. Because of this, the original shape of the material becomes a living Tonggangjung.

Black beans, peanuts, and pumpkin seeds are molded on a plate to make respective barrels, and mixed barrels of peanuts, pumpkin seeds, buckwheat, almonds, and papaya seeds are mixed.

FIG. 8 is an internal photograph showing a step of drying and dehumidifying the barrel-shaped tablets formed into a barrel-shaped material consisting of black beans, peanuts, pumpkin seeds, buckwheat, almonds and papaya seeds in a manufacturing method of the present invention.

9 is an external photograph of the equipment for carrying out the step of drying and dehumidifying the ganggangjeong formed into a ganggangjeong material circle consisting of black beans, peanuts, pumpkin seeds, buckwheat, almonds, papaya seeds in the manufacturing method of the present invention.

Referring to FIGS. 8 and 9, the dry steel tablet formed on the molded plate is dried and dehumidified in a dry dehumidifier. Equipment for the drying dehumidification step is a device that allows the temperature and time to be controlled by a cooling device and a controller capable of maintaining a temperature of 7 ° C. to 8 ° C. by lowering the room temperature. The inner space of the device is designed to insert and remove the cabinet so that the material can be stored and dried and dehumidified.

Dehumidification removes the water from the syrups used in the molding process and also controls the content of the barrel in less than 5% to ensure long-term storage of the barrel. The drying dehumidification process is maintained at 7 ° C. to 8 ° C. and proceeds in a cool space.

Figure 10 is a photograph showing a product box designed surface to put a combination of steel barrel produced by the manufacturing method of the present invention.

Figure 11 is a photograph showing the step of packaging a dry dehumidified barrel through the combination of the manufacturing method of the present invention in a product box.

12 is a photograph showing a state in which the final commercialized by packing the whole steel tablets produced by the manufacturing method of the present invention in combination in a product box.

Referring to Figures 10, 11, 12, the present invention is formed by mixing black beans, peanuts, pumpkin seeds, peanuts, pumpkin seeds, buckwheat, almonds, papaya seeds, the first barrel, second barrel, third barrel In addition, the packaging box also uses a packaging box designed to arrange four storage spaces in a set and store individually, as shown in FIG. A lot of boxes could be designed, but from a practical point of view, three rows of four barrels were suitable for making the most stable shape and packaging device. If necessary, larger and smaller arrangements may be possible.

Put the steel well in the box and pack it as a set in the packing machine. When the product is packaged with a pressing packaging device and labeled with ingredients and advertising paper, it becomes a final product that can be stored for a long time without penetrating moisture.

Tonggangjeong made by the present invention is a mixture of black beans, peanuts, pumpkin seeds, peanuts, pumpkin seeds, buckwheat, almonds, papaya seeds are molded and packaged in a set, you can feel a variety of flavors with a variety of nutritional ingredients and ingredients.

Sensory evaluation

Comparative Example 1 : General steel commercially available.

Example 1 : Homemade whole steel tablets in which the taste and aroma of the raw materials of the present invention are alive.

In order to compare and evaluate the taste of the raw flavor of the raw material, the taste and flavor of the raw material felt after ingestion, the taste and flavor of the raw material, the taste of the raw material of the raw material of the raw material of Example 1 is alive. The general strength of was evaluated by comparative sensory test. The sensory test evaluated the degree of feeling of freshness of the raw material, the texture and aroma of the raw material after ingestion, and the flavor giving a rich taste. In consideration of age and gender, a total of 50 people, 10 males and 10 females of each age group, were selected as the sensory test panel, and the results of each sensory test of kimchi were shown in Table 1 below.

Table 1

As shown in Table 1, the homemade Tonggangjeong with the taste and aroma of the raw material according to the present invention has a significant difference in the taste of the raw palate, the texture and aroma of the raw material felt after ingestion, rich flavor It is showing.

In addition, although the ingredients were not directly compared to the comparison target, when the ingested homemade whole-gangjeong tablet containing the taste and aroma of the raw material of Example 1 proceeded by the process of the present invention, high blood pressure, cardiovascular system due to body fat loss by various nutrient minerals than Comparative Example 1 Functional food effects such as anti-cancer effect and skin beauty can be obtained.

These effects were processed through the Tonggangjeong material used in the first low temperature drying maturity step to enhance the taste and aroma than the material of general Gangjeong, the second high temperature dry maturation step to improve the texture of the raw materials and absorb the ingredients well It will be.

Although it was explained using a whole-gangjeong material consisting of black beans, peanuts, pumpkin seeds, buckwheat, almonds, and papaya seeds, the first low-temperature drying ripening step to enhance the taste and aroma by using various nuts, improve the texture of raw materials, absorb the ingredients It will be apparent that the technique of the present invention in the second high temperature drying ripening step will be easily modified by those skilled in the art, and such modified embodiments will be included in the technical idea described in the claims of the present invention.

The first low temperature dry maturation step to enhance the taste and aroma of the present invention, improve the texture of the raw materials, the second high temperature dry maturation step to improve the absorption of ingredients can be applied in a wide range of products using nuts in various fields .

Claims (6)

Preparing a whole fermented soybean material consisting of black beans, peanuts, pumpkin seeds, buckwheat, almonds and papaya seeds;
A first low temperature drying maturation step of enhancing the taste and aroma of the raw material by ripening low-temperature drying of the whole Gangjeong ingredients consisting of the black beans, peanuts, pumpkin seeds, buckwheat, almonds and papaya seeds, respectively at 65 ° C. to 75 ° C. for 20 hours;
The second high temperature to improve the texture of the raw material to improve the texture of the raw material by aging the hot jeongjeong material consisting of black beans, peanuts, pumpkin seeds, buckwheat, almonds, papaya seeds at 100 ℃, 4 hours high temperature drying after finishing the first low temperature drying ripening Dry aging step;
Mixing syrup in a mass ratio of syrup 3, sugar 6, and water 1 to add heat to prepare a syrup;
Mixing the whole Gangjeongjeong material consisting of black beans, peanuts, and pumpkin seeds after the second high temperature drying maturation with the prepared syrup, respectively, by mass ratio whole Gangjeong material 5: syrup 1;
Putting each of the black bean, peanut, pumpkin seed, and syrup mixed into a circular molding plate, and forming a first barrel, a second barrel, and a third barrel;
Mixing the whole jeongjeongjeong material consisting of peanut, pumpkin seed, buckwheat, almond, papaya seed after finishing the second high-temperature drying in the same weight ratio and mixing together the jeonggangjeong material 5: syrup 1 in a mass ratio;
A step of forming a fourth barrel steel tablet by inserting the whole barrel crystal material in which the peanut, pumpkin seed, buckwheat, almond, papaya seed and syrup are mixed in a circular molding plate;
Drying and dehumidifying the first cylindrical steel tablet, the second cylindrical steel tablet, the third cylindrical steel tablet and the fourth cylindrical steel tablet formed into a circular shape;
The texture and fragrance of the raw material, characterized in that the dry and dehumidified first barrel, the second barrel, the third barrel, and the fourth barrel jeongjeonggwa combination is packaged as a set in a product box designed to be stored individually Method of manufacturing homemade whole steel tablets with rich flavor. The method of claim 1, wherein the black soybeans are roasted in a pan to remove fishy smells. delete delete The method of claim 1, wherein the second high-temperature dry maturing step of the granules of the raw material contains less than 5% of the water texture, fragrance, flavor of the raw granules set production method. The first barrel jeongjeongjeong obtained by the method of claim 1 in a circle made of black beans, the second barrel jeongjeong made in a circle of peanuts, the third barrel jeongjeong made in a circle of pumpkin seeds and mixed with peanuts, pumpkin seeds, buckwheat, almonds, papaya seeds The fourth barrel jeongjeonggwa made by hand combination, the texture, aroma, flavor of the raw material is handmade, characterized in that alive.

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