KR102084226B1 - Method for producing manju using naturally fermented peach starter and peach paste - Google Patents

Abstract

The present invention comprises the steps of (1) mixing peach, sugar and water to ferment and then filtering to prepare peach liquid species; (2) preparing a fermented product by first putting fermented wheat flour into the prepared peach liquid species of step (1); (3) adding flour and water to the first fermented fermentation of step (2) to prepare a fermented product by secondary fermentation; (4) preparing flour by adding flour and water to the fermented fermented product of step (3) and tertiary fermentation; And (5) a dough for preparing manju using peach liquid species, comprising the step of stopping after mixing flour, barley flour, condensed milk, whole egg, starch syrup, sugar and salt to the prepared seed of step (4). It relates to a manufacturing method of, a method for manufacturing peach manju, characterized in that it is prepared by using the dough for preparing the manju and the dough for preparing the manju.

Description

Method for producing manju using naturally fermented peach starter and peach paste}

The present invention is characterized in that it comprises the step of mixing the wheat flour, barley flour, condensed milk, whole egg, syrup, sugar and salt to the raw material prepared by adding the flour and salt to the peach natural fermentation liquid species and then fermented. It relates to a method for producing a dough for making manju using a peach liquid species, to a method for producing a peach manju, characterized in that it is prepared using the dough for preparing the manju and the dough for making the manchu.

Prunus persica L. Batsch is a deciduous arborescent plant belonging to the genus Rosaceae (Prunus). The main plantation of Korea is cultivated mainly in areas with low rainfall in the order of Chungnam, Chungbuk, Gyeongbuk, and Gyeongnam.

Peaches are very fragile and have very low shelf life, so they can easily be damaged by small impacts. Browning occurs at a rapid rate. With the increase, the cultivation area is increasing.

As the area of cultivation increases, the production of peaches will increase, but the amount of peaches, which are less fruitful and less commercial, will also increase. Currently, the use of peaches in Korea, most of the varieties of white peach is mainly used as raw fruit due to the high sugar content, while the low sugar but high acidity and a lot of scent components are used for processing.

Currently, canned food has the longest history as a peach processed product, and it is the fruit of canned fruit. In addition, beverages such as juice and nectar are developed and sold. However, in view of the processing ratio of the total production of peach, the development of a new peach processed product which is very insignificant, fits the taste of the general public and has high nutritional value is urgently required.

In general, manju refers to dumplings made with red bean paste, 쨈, etc., which is a kind of confectionery produced in many Asian countries. The manju is made of flour or rice flour, wrapped (or wrapped) with beef (or adzuki beans) and steamed or baked in hot heat. At this time, the cow can be prepared in various ways by adding egg yolks, chestnuts, walnuts, raisins, in addition to red bean paste, other sediments.

Korean Patent No. 1104378 discloses a manufacturing method of Ginseng Manju, and Korean Patent No. 1604385 discloses a manufacturing method of Manju including seaweed and chlorella, but for preparing Manju using the peach natural fermentation liquid species of the present invention. It is different from the manufacturing method of dough.

The present invention is derived from the above requirements, the object of the present invention is to replace the conventional baking improver or yeast to prepare a natural fermentation liquid species using peach and to prepare the original seed under the conditions suitable for manufacturing Manchurian dough, In order to provide a dough for making Manchuria using peach liquor, which can be used as a healthy well-being snack, by improving the quality, texture, and flavor compared to the existing Manchuria by mixing appropriate amounts of selected ingredients in the prepared raw materials. .

In order to solve the above problems, the present invention comprises the steps of (1) mixing peach, sugar and water to ferment and then preparing a peach liquid species; (2) preparing a fermented product by first putting fermented wheat flour into the prepared peach liquid species of step (1); (3) adding flour and water to the first fermented fermentation of step (2) to prepare a fermented product by secondary fermentation; (4) preparing flour by adding flour and water to the fermented fermented product of step (3) and tertiary fermentation; And (5) a dough for preparing manju using peach liquid species, comprising the step of stopping after mixing flour, barley flour, condensed milk, whole egg, starch syrup, sugar and salt to the prepared seed of step (4). It provides a method of manufacturing.

In addition, the present invention provides a dough for preparing manju prepared by the above method.

In addition, the present invention after stopping by mixing the white baekgeum, peach crushed and yolk, prepare a peach sediment further mixed with glutinous rice dough, peach chips and peach flavor, and molded to include the prepared peach sediment in the dough for making Manchuria Provided is a method of producing a peach manju, characterized by baking a manchurian molding.

Baking improvers or yeast used in the manufacturing of conventional manju is indigestible, bloated and some sensitive people had a problem that the heartburn occurs. However, the dough for manju using the peach fermented liquid species of the present invention has an advantage in that the texture and flavor are excellent while being easily digested because the peach natural fermentation liquid species is used without using any baking improving agent or chemical additive. In addition, it is excellent in the peach flavor and chewy and soft texture that can be felt to provide a dough for making Manchuria suitable for consumers' preferences.

1 is a photograph of peach liquid species prepared by the method of the present invention.
2 is a photograph for preparing a liquid species by different kinds of fruit.

In order to achieve the object of the present invention, the present invention

(1) mixing peach, sugar and water to ferment and then filtering to prepare peach liquid species;

(2) preparing a fermented product by first putting fermented wheat flour into the prepared peach liquid species of step (1);

(3) adding flour and water to the first fermented fermentation of step (2) to prepare a fermented product by secondary fermentation;

(4) preparing flour by adding flour and water to the fermented fermented product of step (3) and tertiary fermentation; And

(5) a dough for preparing manju using peach liquid species, comprising the step of stopping after mixing flour, barley flour, condensed milk, whole egg, syrup, sugar and salt to the prepared seed of step (4) It provides a manufacturing method.

In the manufacturing method of the dough for making manju of the present invention, the peach liquid species of the step (1) is preferably a mixture of 80-120 g of peach, 8-12 g of sugar and 220-280 mL of water, 6 ~ 23 ~ 27 ℃ After fermentation for 8 days can be prepared by filtration, more preferably, 100 g of peach, 10 g of sugar and 250 mL of water can be mixed and fermented at 25 ° C. for 7 days and then filtered. The peach liquid species prepared by fermentation under the above-described material blending ratio and fermentation conditions were sufficiently fermented to produce a liquid species suitable for production of the original seed.

In addition, in the manufacturing method of the dough for making manju of the present invention, the mixing of the step (5) is preferably 45 ~ 55 g of raw materials, 75 to 85 g of flour, 18 to 22 g of barley flour, 68 to 74 g of condensed milk, whole egg 18-22 g, starch syrup 6-8 g, sugar 2.5-3.5 g and salt 0.8-1.2 g can be mixed, More preferably, 50 g of raw materials, 80 g of flour, 20 g of barley flour, 71 g of condensed milk, whole egg 20 g, starch syrup 7 g, sugar 3 g and salt 1 g can be mixed. The whole egg refers to an entire egg other than an eggshell obtained by scattering a statistic column. It was possible to prepare the dough by mixing the mixing ratio of the peach taste and aroma, and the taste of the ingredients well blended with the palatability of the palatability and quality was excellent.

The manufacturing method of the dough for manju making of this invention more specifically

(1) 80 to 120 g of peach, 8 to 12 g of sugar, and 220 to 280 mL of water are mixed, fermented at 23 to 27 ° C. for 6 to 8 days, and then filtered to prepare peach liquid species;

(2) adding 80-120 g of flour to 80-120 mL of the prepared peach liquid species of step (1) to prepare fermented products by primary fermentation at 24-28 ° C. for 20-28 hours;

(3) 80-120 g of flour and 80-120 mL of water were added to 80-120 g of the first fermented fermentation of step (2), followed by secondary fermentation at 24-28 ° C. for 10-14 hours. Manufacturing step;

(4) Put 160-240 g of flour and 160-240 mL of water in 80-120 g of the second fermented fermentation of step (3) to prepare the original seed by third fermentation at 24-28 ° C. for 5-7 hours. Making; And

(5) To 45-55 g of the prepared raw materials of step (4), 75-85 g of flour, 18-22 g of condensed milk, 68-74 g of condensed milk, 18-22 g of whole egg, 6-8 g of starch syrup, 2.5- of sugar After mixing 3.5 g and 0.8 to 1.2 g of salt, the first resting may be performed at 4 to 7 ° C. for 50 to 70 minutes, and the second resting may be performed at 20 to 25 ° C. for 15 to 25 minutes.

More specifically

(1) mixing 100 g of peach, 10 g of sugar, and 250 mL of water, followed by fermentation at 25 ° C. for 7 days, followed by filtration to prepare peach liquid species;

(2) adding 100 g of wheat flour to 100 mL of the prepared peach liquid species of step (1) and preparing fermented products by primary fermentation at 26 ° C. for 24 hours;

(3) adding 100 g of wheat flour and 100 mL of water to 100 g of the fermented fermented product of step (2), followed by secondary fermentation at 26 ° C. for 12 hours to prepare a fermented product;

(4) adding 200 g of wheat flour and 200 mL of water to 100 g of the fermented secondary fermentation of step (3) to prepare fermented seed for three hours at 26 ° C. for six hours; And

(5) After mixing 50 g of the prepared raw material of step (4), 80 g of flour, 20 g of barley flour, 71 g of condensed milk, 20 g of whole egg, 7 g of starch syrup, 3 g of sugar, and 1 g of salt, and then 4-7 ° C. It may comprise the first resting for 60 minutes at 20 ℃ and a second pause for 20 minutes at 25 ~ 25 ℃.

In the manufacturing method of the dough for making manju of the present invention, the raw material prepared in the above (2) to (4) step is more excellent in the ripening effect, and richer taste and soft texture than the manufacturing of manchuria using liquid species Genie could be manufactured in Manchuria. In addition, when the original manufacturing conditions are out of the above range, there is a problem that the sour taste is strong and the taste of Manchuria produced by changing the taste due to the fermentation smell is reduced.

The present invention also provides a dough for preparing manju prepared by the above method.

The present invention also, after stopping by mixing the white baekgeum, peach grounds and yolks, prepare a peach sediment further mixed with glutinous rice dough, peach chips and peach flavor, and molding to include the prepared peach sediment in the dough for making Manchuria Provided is a method of producing a peach manju, characterized by baking a manchurian molding.

More specifically, the manufacturing method of the peach manju is more specifically, after mixing 220 to 280 g of white gold, 22 to 28 g of peach grounds and 16 to 20 g of yolk, and resting at 4 to 7 ° C. for 50 to 70 minutes. Prepare peach sediment, which is a mixture of 8-10 g of glutinous rice dough, 4-6 g of peach chips and 4-6 g of peach flavor, and include 27-33 g of the prepared peach sediment in 18-22 g of the dough for making Manchuria. Molded Manju molding can be prepared by baking for 20-25 minutes at 180 ~ 200 ℃,

More specifically, 250 g of white gold, 25 g of peach ground and 18 g of yolk were mixed and rested at 4-7 ° C. for 60 minutes, followed by further mixing 9 g of glutinous rice dough, 5 g of peach chips and 5 g of peach flavor. A peach sediment may be prepared, and the Manchu molded product may be prepared by baking 20 g of the prepared peach sediment for 20 to 25 minutes at 190 ° C.

In the manufacturing method of the peach manju of the present invention, the production of peach sediment by mixing with the ingredients and the mixing ratio was improved taste and aroma compared to the conventional sediment, it was possible to produce a high-quality sediment containing nutrients of peach, In addition, the sediment rested under the above conditions was able to further improve the soft texture with an appropriate viscosity without being puffy.

In addition, in the manufacturing method of the peach manju of the present invention, to prepare the manju baked under the above conditions it was possible to produce a manchuria whose crisp surface and crispy texture of the manchuria is enhanced.

Hereinafter, the present invention will be described in detail by production examples and examples. However, the following Preparation Examples and Examples are merely to illustrate the present invention, the contents of the present invention is not limited to the following Preparation Examples and Examples.

Production Example  1. Peach Manchurian Manufacturing

(1) peach liquid species production

100 g of peach, 10 g of sugar, and 250 mL of water were added to the sterilized glass jar and fermented at 25 ° C. for 7 days. While fermentation was shaken up and down about once a day (Fig. 1). After fermentation, a peach fermented liquid species was prepared by hanging a sieve of 60 mesh.

(2) flour seed production

(a) 100 mL of peach fermentation broth prepared in (1) and 100 g of strong powder were added to a sterilized glass bottle, mixed well, and the first fermentation was performed at 26 ° C. for 24 hours. Once in the middle of the fermentation, the lid was opened and the ingredients mixed to degas.

(b) 100 g of the strong component and 100 mL of water were added to 100 g of the fermented fermented product of step (a), followed by a second fermentation at 26 ° C. for 12 hours with a lid. Once in the middle of the fermentation, the lid was opened and the ingredients mixed to degas.

(c) 200 g of strong component and 200 mL of water were added to 100 g of the fermented fermented product of step (b), and the mixture was mixed well, and then capped and fermented at 26 ° C. for 6 hours to prepare a seed.

(3) peach sediment manufacturing

(a) The washed white kidney beans were steamed at 100 ° C. for 2 hours, and then pulverized with 60 mesh to separate shells to prepare white kidney beans. The white kidney beans pulverized product was put in water to settle, and the water was changed until the upper water became clear. The sediment after the change of water was prepared using a dehydrator so that the moisture content of the sediment juice was 62%. Sugar was added in a 1: 1 ratio to the prepared sediment juice and then boiled to prepare 60 brix of white gold.

(b) 250 g of the white gold prepared in step (a), 25 g of ground peach and 18 g of yolk were added and creamed by stirring at low temperature at 24 ° C., and the yolk was divided into three portions.

(c) The creamed sediment was allowed to rest at 4 ° C. for 1 hour, and then 9 g of glutinous rice dough, 5 g of dried peach chips and 5 g of peach flavor were mixed.

(4) peach manju production

(a) 50 g of the raw material prepared in step (2), 80 g of wheat flour, 20 g of barley flour, 71 g of condensed milk, 20 g of whole egg syrup, 7 g of starch syrup, 3 g of sugar, and 1 g of salt were mixed to prepare a shell dough. It was. Specifically, the outer skin dough is added to the dough, condensed milk and syrup in a dough machine (VM-0008, Daeyung, Seoul, Korea), whipping for about 2 minutes, and then creamed for 5 minutes by further adding salt and sugar, followed by whole egg It was mixed for 7 minutes while dividing three times. Flour and barley flour were further added thereto, mixed and allowed to rest for 1 hour in a refrigerator (4-7 ° C.) to prepare an outer shell dough.

(b) After the outer skin dough prepared in step (a) was rested at 20-25 ° C. for 20 minutes, the outer skin dough was divided by 20 g and molded to include 30 g of the peach sediment prepared in (3) above.

(c) The molded Manju of step (b) was baked at 190 ° C. for 20-25 minutes.

Comparative example  1. Peach Manchurian Manufacturing

To prepare a peach manju by the method of Preparation Example 1, but do not use the original when preparing the outer skin dough in step (a) of (4), peach manju using 50 g of the peach fermented liquid prepared in step (1) Was prepared.

Comparative example  2. Peach Manchurian Manufacturing

The peach manju was prepared by the method of Preparation Example 1, but the preparation of the raw material of the above (2) was omitted in the third fermentation process of step (c) of (2), the outer dough was added to the raw material prepared by secondary fermentation Peach Manju was prepared by using a.

Comparative example  3. Peach Manchurian Manufacturing

To prepare peach manju by the method of Preparation Example 1, 100 g of strong component and 200 mL of water were mixed in 100 g of the third fermented raw material of step (c) during the preparation of the raw material of (2), followed by a lid and 26 Peach manchuria was prepared by adding the fourth fermentation for 3 hours at ℃.

Experiment method

(1) pH and titratable acidity

The filtered sample was measured using a pH meter (S20-K, METTLER-TOLEDO Inlab ^® 413, Switzerland) for pH measurement, and the titratable acidity was diluted 10-fold with distilled water after taking 10 g of the sample and pH with 0.1 N NaOH. The amount consumed by titration up to 8.2 was expressed in terms of lactic acid (%, w / w) content. All samples were expressed as their average values after three repeated measurements.

(2) sugar measurement

Sugar content was measured by using a glucose meter (ATAGO Refractometer PAL-1).

(3) microbial cell count

Samples were incubated at 30 ° C. for 48 hours using PDA (potato dextrose agar) medium, and the number of colonies shown was measured.

(4) moisture measurement

Moisture was measured using an infrared moisture meter (KERN, MLB 50-3, Germany).

(5) Property measurement

The physical properties were measured using a texture analyzer (TA-XT2, Stable Micro System Co., England) and the analysis conditions are shown in Table 1 and repeated 10 times.

Property measurement condition Caption Parameter Probe type P / 36R Pre-test speed 1 mm / sec Test speed 1 mm / sec Post-test speed 1 mm / sec Strain 50%

(6) sensory test

The sensory test was performed by 30-point panel using 5-point grading method. The scoring criteria were very good 5, good 4, normal 3, bad 2, very bad 1, changed the number of samples every 2 hours and repeated 3 times with the same panel. The average score was obtained except for the lowest score.

Example  1. Quality Characteristics of Peach Liquid Species

(1) sensory evaluation

When preparing the liquid species of step (1) of Preparation Example 1, the liquid species were prepared by different types of fruits (FIG. 2), and each manchuria was prepared using the same. As a result, the degree of preference in the liquid species using peaches, pears, green grapes, and blueberries was used. Was the highest.

Sensory Evaluation of Manchuria Using Liquid Species According to Fruit Types Error Class incense flavor Texture Overall preference peach 4.62 4.78 4.67 4.62 ship 4.38 4.12 4.02 4.10 green grape 4.24 4.14 4.20 4.16 Red grapes 4.02 3.86 4.00 3.90 Blueberries 4.30 4.28 4.32 4.26 Aaronia 3.80 3.62 3.70 3.68

(2) pH and acidity

The pH and acidity of the peach, pear, blue grape, and blueberry, which showed high preference, were measured for 7 days while fermenting the liquid species.

Analysis of pH and Acidity of Liquid Species by Fermentation Period Item sample Fermentation time (days) 0 One 2 3 4 5 6 7 pH peach 5.46 4.82 4.21 3.94 3.83 3.76 3.69 3.62 ship 5.68 5.04 4.87 4.35 4.01 3.98 3.95 3.84 green grape 5.44 4.96 4.37 4.07 3.89 3.77 3.69 3.64 Blueberries 5.41 4.74 4.18 3.90 3.72 3.64 3.58 3.56 Titratable acidity peach 0.25 0.46 0.50 0.61 0.58 0.62 0.63 0.65 ship 0.23 0.45 0.47 0.58 0.55 0.56 0.58 0.61 green grape 0.24 0.43 0.43 0.57 0.54 0.51 0.56 0.60 Blueberries 0.25 0.47 0.51 0.64 0.52 0.54 0.56 0.62

(3) sugar content

Table 4 shows the changes in sugar content according to the fermentation period of peach liquid species. On the first day of fermentation, the sugar content in peaches was about 30.2 brix, which was the highest in sugar content. However, as fermentation progressed, the sugar content gradually decreased and decreased to about 18.49 brix on the last 7 days. It is shown that the acidity is increased while using to ferment the sugar of the peach, and thus the pH is decreased.

Analysis of Sugar Contents of Peach Liquid Species by Fermentation Period (Brix) Fermentation time (days) 0 One 2 3 4 5 6 7 8.36 30.20 28.95 27.08 25.41 22.60 20.84 18.49

Example  2. Peach Liquid  And yeast count of wheat and wheat flour

(1) pH change

PH changes were measured in the preparation of peaches and wheat flour under the conditions of Preparation Example 1 (1) and (2). The pH of the peach liquid species, which had been fermented for 7 days, was 3.62, and the pH was 5.46 after mixing flour with the peach liquid species. After the first, second, and third fermentation sequentially, pH was found to be 5.52, 5.84, and 5.91.

PH Change of Peach Liquid and Wheat Flour Peach type Peach liquid + wheat flour mixture Wheat flour Primary Secondary 3rd 3.62 5.46 5.52 5.84 5.91

(2) yeast number change

Table 6 shows the results of measuring the number of yeasts produced while making peaches and seedlings. The number of yeasts on the 7th day of completion of peach liquid was 3.6 × 10 ⁷ CFU / g, and the number of yeast after mixing flour with peach liquid was 3.4 × 10 ⁷ CFU / g. ⁷ CFU / g. Thereafter, the yeasts measured after the preparation of the second and third seed were 1.5 × 10 ⁸ CFU / g and 2.2 × 10 ⁸ CFU / g, respectively, and the number of yeast increased with each fermentation, which is activated as the number of fermentation increases. Judging.

Yeast Number Changes in Peach Liquid and Wheat Flour Species (CFU / g) Peach type Peach liquid + wheat flour mixture Wheat flour Primary Secondary 3rd 3.6 × 10 ⁷ 3.4 × 10 ⁷ 1.9 × 10 ⁷ 1.5 × 10 ⁸ 2.2 × 10 ⁸

Example  3. Sensory Test of Peach Manchuria According to Manufacturing Conditions

Sensory test was carried out with the peach manju of Preparation Example 1 and Comparative Examples 1 to 3 and the results are shown in Table 7 below.

Sensory Test of Peach Manchuria According to Manufacturing Conditions division incense flavor Texture Overall preference Preparation Example 1 4.62 4.78 4.67 4.62 Comparative Example 1 4.08 3.90 4.02 3.96 Comparative Example 2 4.19 4.04 4.24 4.17 Comparative Example 3 4.24 4.18 4.25 4.28

As a result, the peach manju of Preparation Example 1 showed a high score in all items compared to the peach manju of the comparative examples. In addition, the peach manju of Comparative Example 1, which was prepared using a dough shell to which peach fermentation liquid species was added without using the original seed, showed the lowest score.

Example  4. Quality Characteristics according to Sediment Mixing Ratio

Quality characteristics according to the sediment material compounding ratio of step (3) of Preparation Example 1 were investigated, and the compounding ratio is shown in Table 8 below.

Sediment mixture ratio (g) Material type P-0 P-5 P-10 P-20 White gold 275 262.5 250 225 Crushed Peaches 0 12.5 25 50 Yolk 18 18 18 18 Glutinous rice dough 9 9 9 9 Peach Chips 5 5 5 5 Peach flavor 5 5 5 5

(1) Physicochemical Properties

The pH of sediment was the highest in the control group (6.13), the lowest in the peach group (5.84 ~ 4.94) and decreased as the amount of peach increased. It is thought that the pH of the used peach affected the pH of the sediment dough as the amount of peach added increased. The sweetness of the peach-added sediment was the highest in the control group (60.3), the peach-added group was low (58.7 ~ 57.6), and decreased as the amount of peach added increased. Moisture content also decreased with increasing amount of peach.

Physicochemical Properties of Sediment Mixture Ratio Sediment type pH Brix Moisture content (%) P-0 6.13 ± 0.02 ^ab 60.3 ± 0.08 ^ab 32.4 ± 0.04 ^b P-5 5.84 ± 0.01 ^d 58.7 ± 0.04 ^b 31.9 ± 0.02 ^bc P-10 5.60 ± 0.01 ^c 58.3 ± 0.10 ^bc 29.6 ± 0.02 ^ab P-20 4.94 ± 0.03 ^b 57.6 ± 0.05 ^c 28.7 ± 0.01 ^ab

(2) property measurement

As a result of measuring the hardness of the peach-added sediment, the hardness of the control group was 57.48, and the peach-added group was 23.47 ~ 32.58, and the peach-added group was lower than the control group. In general, the hardness tended to decrease as the amount of peach added increased.

Measurement of physical properties by sediment mixture ratio Property measurement P-0 P-5 P-10 P-20 Hardness (g / cm ² ) 57.48 32.58 27.42 23.47

(3) sensory evaluation

Peach manju was prepared by varying the amount of sediment materials, and then sensory evaluation was performed. As a result, peach manchuria using P-10 sediment showed the highest score in all items.

Sensory Evaluation of Peach Manchuria According to Original Manufacturing Conditions Sediment type incense flavor Texture Overall preference P-0 4.00 4.08 4.32 4.04 P-5 4.18 4.24 4.38 4.22 P-10 4.62 4.78 4.67 4.62 P-20 4.22 4.30 4.44 4.34

Example  5. Quality Characteristics by Dough Mixing Ratio

In the step (4) of Preparation Example 1, the quality characteristics of the bread portion were investigated after preparing manchuria by varying the amount of raw materials added when the outer dough was prepared.

Outer sheath compounding ratio (g) sample 0 P-25 P-50 P-75 flour 80 80 80 80 Barley flour 20 20 20 20 Condensed milk 71 71 71 71 War 20 20 20 20 corn syrup 7 7 7 7 Sugar 3 3 3 3 Salt One One One One Species 0 25 50 75

(1) pH change

Investigation of the pH of Manchurian bakery according to the amount of raw material added showed a range of 5.24 to 5.62, which did not appear to be a problem for baking due to the pH when raw materials were added.

PH Changes of Manchurian Baking with Addition of Raw Ingredients division 0 P-25 P-50 P-75 pH change 5.24 5.57 5.62 5.54

(2) property analysis

In order to analyze the physical properties of Manchurian bakery according to the amount of raw material added, the texture of Hardness, Adhesiveness, Cohesiveness, and Chewiness was measured using a physical property analyzer. As a result of measuring the texture, Hardness ranged from 807.26 to 144.11, Adhesiveness ranged from -10461.45 to -7479.64, Cohesiveness ranged from 845.28 to 566.93, and Chewiness ranged from 0.58 to 0.77. Hardness and cohesiveness decreased, and adhesion and chewiness tended to increase as the amount of added raw materials increased.

Analysis of physical properties of Manchurian bakery according to the amount added sample Hardness
(Hardness) Adhesion
(Adhesiveness) Chewability
(Chewiness) Cohesive
(Cohesiveness) 0 1323.95 ± 45.89 -10461.45 ± 1223.20 0.59 ± 0.04 791.25 ± 26.86 P-25 1454.11 ± 67.51 -11075.4 ± 2069.93 0.58 ± 0.08 845.28 ± 107.17 P-50 948.83 ± 34.51 -8358.43 ± 1252.65 0.64 ± 0.04 600.66 ± 27.52 P-75 807.26 ± 26.48 -7479.64 ± 1360.89 0.77 ± 0.04 566.93 ± 46.15

Example  6. Sensory Test of Peach Manchuria According to the Mixing Ratio

Peach Manchuria prepared by the method of Preparation Example 1 and Peach Manchuria prepared by the method of Preparation Example 1, but having the peach manchuria (Comparative Examples 4 and 5) prepared by varying the material blending ratio when preparing the outer skin dough of (4). Sensory tests were performed and the results are shown in Table 16 below.

Peach Manchu Shell Dough Ingredient Mixing Ratio (g) material Preparation Example 1 Comparative Example 4 Comparative Example 5 Species 50 50 50 flour 80 60 90 Barley flour 20 40 10 Condensed milk 71 61 81 War 20 30 10 corn syrup 7 5 9 Sugar 3 5.5 0.5 Salt One 0.5 1.5

As a result, as can be seen in Table 16, in the degree of preference for flavor, taste and texture, peach manju prepared by the method of Preparation Example 1 of the present invention showed the highest degree of preference. In addition, the peach manju of Preparation Example 1 of the present invention also showed the highest acceptability in the overall preference diagram, and it was confirmed that the preparation of Manchuria using the dough for the Manchurian skin prepared with the material and the mixing ratio of Preparation Example 1 was excellent in texture and flavor. Could.

Sensory Evaluation of Peach Manju According to the Mixing Ratio division incense flavor Texture Overall preference Preparation Example 1 4.62 4.78 4.67 4.62 Comparative Example 4 4.22 4.16 4.00 4.18 Comparative Example 5 4.30 4.28 4.02 4.20

Claims (6)

(1) mixing peach, sugar and water to ferment and then filtering to prepare peach liquid species;
(2) preparing a fermented product by first putting fermented wheat flour into the prepared peach liquid species of step (1);
(3) adding flour and water to the first fermented fermentation of step (2) to prepare a fermented product by secondary fermentation;
(4) preparing flour by adding fermented wheat flour and water to the fermented fermented product of step (3) and tertiary fermentation;
(5) mixing the flour, barley flour, condensed milk, whole egg, starch syrup, sugar and salt to the prepared raw materials of step (4) to prepare a dough for preparing manju; And
(6) After stopping 220-280 g of white gold, 22-28 g of peach grounds and 16-20 g of yolk, rest the mixture, and then add 8-10 g of glutinous rice dough, 4-6 g of peach chips and 4-6 g of peach flavor. The mixed peach sediment was prepared, and the Manchu molded product formed so as to contain 27 to 33 g of the prepared peach sediment in 18 to 22 g of the prepared manju dough in step (5) was 20 to 25 minutes at 180 to 200 ° C. Method of producing a peach manju comprising the step of baking during. The method of claim 1, wherein the mixing of the step (5) is raw 45-55 g, wheat 75-85 g, barley flour 18-22 g, condensed milk 68-74 g, whole egg 18-22 g, starch syrup 6-8 g , 2.5-3.5 g of sugar and 0.8-1.2 g of salt, the method of producing peach manju characterized by mixing. The method of claim 2,
(1) fermented with 80-120 g of peach, 8-12 g of sugar, and 220-280 mL of water, followed by filtration to prepare peach liquid species;
(2) putting 80-120 g of flour in 80-120 mL of the prepared peach liquid of step (1) to prepare a fermented product by primary fermentation;
(3) adding 80-120 g of flour and 80-120 mL of water to 80-120 g of the first fermented fermentation of step (2) to prepare a fermented product by secondary fermentation;
(4) adding 160-240 g of wheat flour and 160-240 mL of water to 80-120 g of the second fermented fermented product of step (3) to prepare fermented soybeans;
(5) To 45-55 g of the prepared raw materials of step (4), 75-85 g of flour, 18-22 g of condensed milk, 68-74 g of condensed milk, 18-22 g of whole egg, 6-8 g of starch syrup, 2.5- of sugar Mixing 3.5 g and 0.8 to 1.2 g of salt and rest to prepare a dough for preparing manju; And
(6) After stopping 220-280 g of white gold, 22-28 g of peach grounds and 16-20 g of yolk, rest the mixture, and then add 8-10 g of glutinous rice dough, 4-6 g of peach chips and 4-6 g of peach flavor. The mixed peach sediment was prepared, and the Manchu molded product formed so as to contain 27 to 33 g of the prepared peach sediment in 18 to 22 g of the prepared manju dough in step (5) was 20 to 25 minutes at 180 to 200 ° C. Method of producing a peach manju comprising the step of baking during. The method of claim 3,
(1) 80 to 120 g of peach, 8 to 12 g of sugar, and 220 to 280 mL of water are mixed, fermented at 23 to 27 ° C. for 6 to 8 days, and then filtered to prepare peach liquid species;
(2) adding 80-120 g of flour to 80-120 mL of the prepared peach liquid species of step (1) to prepare fermented products by primary fermentation at 24-28 ° C. for 20-28 hours;
(3) 80-120 g of flour and 80-120 mL of water were added to 80-120 g of the first fermented fermentation of step (2), followed by secondary fermentation at 24-28 ° C. for 10-14 hours. Manufacturing step;
(4) Put 160-240 g of flour and 160-240 mL of water in 80-120 g of the second fermented fermentation of step (3) to prepare the original seed by third fermentation at 24-28 ° C. for 5-7 hours. Making;
(5) To 45-55 g of the prepared raw materials of step (4), 75-85 g of flour, 18-22 g of condensed milk, 68-74 g of condensed milk, 18-22 g of whole egg, 6-8 g of starch syrup, 2.5- of sugar Mixing 3.5 g and 0.8 to 1.2 g of salt, and then resting the mixture at 4 to 7 ° C. for 50 to 70 minutes for the first time and then resting at 20 to 25 ° C. for 15 to 25 minutes for preparing a dough for making manju; And
(6) After stopping 220-280 g of white gold, 22-28 g of peach grounds and 16-20 g of yolk, rest the mixture, and then add 8-10 g of glutinous rice dough, 4-6 g of peach chips and 4-6 g of peach flavor. The mixed peach sediment was prepared, and the Manchu molded product formed so as to contain 27 to 33 g of the prepared peach sediment in 18 to 22 g of the prepared manju dough in step (5) was 20 to 25 minutes at 180 to 200 ° C. Method of producing a peach manju comprising the step of baking during. Peaches manju prepared by the method of any one of claims 1 to 4. delete

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