KR102150401B1 - Method for producing sweet persimmon manju - Google Patents

Abstract

The present invention relates to a method for producing sweet persimmon manju (manju), and more particularly, to a method for producing sweet persimmon manju with improved taste and functionality by using sweet persimmon peeling.
Sweet persimmon manju manufacturing method of the present invention, the first step of producing persimmon dried persimmon; A second step of preparing a sweet persimmon peeling by mixing the prepared sweet persimmon dried persimmon, starch syrup, sugar, corn paste, and purified water; A third step of preparing a sweet persimmon manju paste by mixing the prepared sweet persimmon peeling, white kidney beans, sugar, trehalose, butter, condensed milk, starch syrup, and sodium hyposulfite; A fourth step of preparing manju dough; A fifth step of adding the prepared sweet persimmon manju paste to the manju dough to form a manju shape; A sixth step of applying the top surface of the manju with egg water; Characterized in that it comprises a; a seventh step of baking the manju coated with the egg water.

Description

Method for producing sweet persimmon manju {Method for producing sweet persimmon manju}

The present invention relates to a method for producing sweet persimmon manju (manju), and more particularly, to a method for producing sweet persimmon manju with improved taste and functionality by using sweet persimmon peeling.

Manju is a type of Japanese sweets, a common name for traditional Japanese sweets. Mandu is transformed into Japanese sweets. It is a sweet made by steaming or roasting red bean paste in dough such as flour or rice. It is a local-style bread filled with sweet sediments, and sweet potatoes, chestnuts, red beans, and eastern beans are used as sweet potatoes, chestnuts, red beans, and eastern beans. Because it is a dry food, it is often eaten with warm green tea. It is mainly used as a snack or gift.

However, most of the manju is made with flour, sugar, starch syrup, and an appropriate amount of water to prepare a dough for the skin, and the bean paste made from red beans as the main ingredient is wrapped in the prepared dough, for example, the skin, and heated for a predetermined time ( Since it is common to manufacture by firing), there have been problems with poor taste and texture and poor moisture retention. In addition, there is a problem in that the purchasing power is deteriorated because the outer skin surrounding the bean jam is heated and baked as it is, so that the preservation and moisturizing properties are not good, and the color is not clear so as to arouse appetite.

According to the characteristics of manju, there is a problem with low consumer preference, and the development of various flavors and types of manju to increase consumer preference is urgent.

On the other hand, Korean Patent Publication No. 10-1319396 discloses that manju skin dough is made and then put in a refrigerator to cool the dough, aged for 4-6 hours, and then mixed with the manju shell dough and mixed with the manju shell dough. A method of manufacturing potato manju, which is aged for 1 to 2 hours, is disclosed.

The manufacturing method has the advantage of developing a new kind of potato manju by using potato sediment, but there is a problem that it must be aged for 5 to 6 hours two times to make the manju skin.

Korean Registered Patent Publication No. 10-1319396

In order to solve the conventional problems as described above, the method for manufacturing sweet persimmon manju according to the present invention is to provide a sweet persimmon manju in which the taste and texture of manju is increased by using sweet persimmon peeling, and the preference of consumers is increased.

The technical problems to be solved by the invention are not limited to the technical problems mentioned above, and other technical problems that are not mentioned will be clearly understood by those of ordinary skill in the technical field to which the present invention belongs from the following description. I will be able to.

Sweet persimmon manju manufacturing method of the present invention, the first step of producing persimmon dried persimmon; A second step of preparing a sweet persimmon peeling by mixing the prepared sweet persimmon dried persimmon, starch syrup, sugar, corn paste, and purified water; A third step of preparing a sweet persimmon manju paste by mixing the prepared sweet persimmon peeling, white kidney beans, sugar, trehalose, butter, condensed milk, starch syrup, and sodium hyposulfite; A fourth step of preparing manju dough; A fifth step of adding the prepared sweet persimmon manju paste to the manju dough to form a manju shape; A sixth step of applying the top surface of the manju with egg water; Characterized in that it comprises a; a seventh step of baking the manju coated with the egg water.

By means of solving the above problems, the method for producing sweet persimmon manju according to the present invention has an effect of providing sweet persimmon manju that has excellent taste and aroma using sweet persimmon, and can increase preference for sweet persimmon.

1 is a view showing a method of manufacturing sweet persimmon manju according to the present invention.
2 is a view showing a method of manufacturing dried persimmon dried persimmon in the method for manufacturing persimmon manju according to the present invention.
3 is a view showing the sweet persimmon peeling and sweet persimmon manju paste in the method for manufacturing sweet persimmon manju according to the present invention.

Specific matters, including the problems to be solved, means for solving the problems, and effects of the invention as described above, are included in the following examples and drawings. Advantages and features of the present invention, and a method of achieving them will become apparent with reference to the embodiments described below in detail together with the accompanying drawings.

Hereinafter, a method of manufacturing sweet persimmon manju presented above will be described using drawings and examples.

1 is a view showing a method of manufacturing sweet persimmon manju according to the present invention.

First, in the first step (S10), a dried sweet persimmon is manufactured. Specifically, as shown in FIG. 2, the edible portion of the sweet persimmon from which the stem and the skin are removed is washed with water and dried to prepare dried sweet persimmon.

Next, in the second step (S20), sweet persimmon peeling is prepared. Specifically, sweet persimmon peeling is prepared by mixing the prepared sweet persimmon dried persimmon, starch syrup, sugar, corn paste, and purified water.

The mixed persimmon dried persimmon, starch syrup, sugar, corn paste and purified water is preferably 48.84% by weight of dried persimmon, 11.42% by weight of starch syrup, 5.42% by weight of sugar, 1.68% by weight of corn paste, and 32.64% by weight of purified water.

White sugar or white sugar may be used as the sugar, and honeycorn paste or sweet corn may be applied as the corn paste.

If the second step (S20) is described in more detail,

Step 2-1 of immersing the dried sweet persimmon in hot purified water, step 2-2 of finely crushing the dried sweet persimmon, heating and stirring the mixture of the crushed sweet persimmon and starch syrup, sugar, corn paste, and purified water Step 2-3, including the step 2-4 of stopping the heating of the mixture and filling the container.

In the 2-1 step, dried sweet persimmon is immersed in hot purified water. Specifically, the prepared dried sweet persimmon is immersed in hot purified water for 1 hour so that the crushing process and the mixing process performed below can be smoothly performed.

In the second step, the immersed dried sweet persimmon is crushed finely. Specifically, the immersed sweet persimmon dried persimmon is taken out and finely crushed to a particle size of 2 mm. When eating manju, it is preferable to crush it into 2 mm in order to maintain the texture of the dried sweet persimmon.

In the 2-3rd step, a mixture of the crushed dried sweet persimmon, starch syrup, sugar, corn paste, and purified water is heated and stirred. Specifically, a mixture of the mashed sweet persimmon dried persimmon, starch syrup, sugar, corn paste, and purified water is heated and stirred at 85° C. to prevent sticking.

In step 2-4, after stopping the heating of the mixture, the container is filled. Specifically, when the sugar content of the mixture reaches 60Brix, heating is stopped, the temperature is lowered to 60°C, and then the container is filled.

Referring to FIGS. 3 to 4, compared to manju in which the sediment is completely ground, the sweet persimmon peeling and sweet persimmon manju paste does not completely disappear and maintains 2 mm so that the texture of sweet persimmon manju can be improved. Can be seen.

In addition, by mixing the corn paste to add sweet and savory taste, it is possible to further increase consumer preference and texture with a taste that harmonizes with sweet persimmon.

Next, in the third step (S30), a sweet persimmon manju paste is prepared by using the prepared sweet persimmon peeling. Specifically, the prepared sweet persimmon peeling, white kidney beans, sugar, trehalose, butter, condensed milk, starch syrup, and sodium hyposulfite are mixed to prepare sweet persimmon manju paste.

The sweet persimmon peeling, white kidney beans, sugar, trehalose, butter, condensed milk, starch syrup, and sodium hyposulfite are mixed with sweet persimmon peeling 15.22 wt%, white kidney beans 35.51 wt%, sugar 29.17 wt%, trehalose 7.61 wt%, butter 3.04 wt%, condensed milk It is preferably 3.04% by weight, 6.09% by weight of starch syrup, and 0.32% by weight of sodium hyposulfite.

If the sweet persimmon peeling is mixed in less than 15.22% by weight, the taste and aroma of sweet persimmon and the texture of dried persimmon may not appear sufficiently, and if it exceeds 15.22% by weight, the taste of the sweet persimmon may rather reduce consumer preference.

Next, in the fourth step (S40), manju dough is prepared. Specifically, sugar, skim milk powder, margarine, whole egg, soda, egg yolk, honey, fresh cream, soft flour, and baking powder are mixed and aged to prepare a manju dough.

The sugar, skim milk powder, margarine, whole egg, soda, yolk, honey, fresh cream, soft flour, baking powder are mixed with respect to 138 parts by weight of sugar, 50 parts by weight of skim milk powder, 125 parts by weight of margarine, 75 parts by weight of whole egg, soda 5 It is preferable that it is a part by weight, 62.5 parts by weight of egg yolk, 50 parts by weight of honey, 50 parts by weight of fresh cream, 500 parts by weight of soft flour, and 5 parts by weight of baking powder.

In addition, the egg yolk may be provided by being substituted with 12.5 parts by weight of sugar, which is 20% of 62.5 parts by weight, and mixing the yolk and sugar as a pretreatment (50 parts by weight of egg yolk, 12.5 parts by weight of sugar).

The aging is preferably carried out for 6 to 24 hours by refrigeration aging.

Next, in the fifth step (S50), the prepared sweet persimmon manju paste is added to the manju dough to form a manju shape. Specifically, the prepared sweet persimmon manju paste is added to the manju dough, and the shape is shaped to form a manju shape.

Next, in the sixth step (S60), egg water is applied to the upper surface of the manju. Specifically, egg water is applied to the top of the manju to preserve flavor and give gloss.

Next, in the seventh step (S70), the manju to which the egg water is applied is baked. Specifically, the manju to which the egg water is applied is heated and baked to complete the sweet persimmon manju.

When roasting the manju, it is preferable to bake in an oven at 160°C under the heat and 180°C over the top for 18 minutes.

In the following, an experiment is performed using the sweet persimmon manju prepared by the method for producing sweet persimmon manju according to the present invention, and the experimental results thereof will be described in detail using examples.

In the following experiment, in order to compare the quality characteristics of sweet persimmon manju, sensory evaluation was conducted after selecting graduate students of the Department of Food Science and Technology, who were recognized for their suitability as inspectors, and trained appropriate for the purpose of this experiment. Sensory evaluation items were conducted on a 9-point Liker scale, which evaluated as very good as 9 points and very bad as 1 point for flavor, taste, and texture.

[Comparative Example 1]

Comparative Example 1 is a common Manju.

[Example 1]

Example 1 is a sweet persimmon manju prepared by mixing sweet persimmon manju (using persimmon dried persimmon X, particle 2 mm), starch syrup, sugar, purified water, and corn paste when producing sweet persimmon peeling, based on the method for producing sweet persimmon dumplings of the present invention.

[Example 2]

Example 2 is a sweet persimmon manju prepared by mixing sweet persimmon dried persimmon (particle 2mm), starch syrup, sugar, and purified water (excluding corn paste) when producing sweet persimmon peeling based on the method for producing sweet persimmon dumplings of the present invention.

[Example 3]

Example 3 is a sweet persimmon manju prepared by mixing sweet persimmon dried persimmon (particles less than 2 mm), starch syrup, sugar, purified water, and corn paste when producing sweet persimmon peeling based on the method for producing sweet persimmon manju of the present invention.

[Example 4]

Example 4 is a sweet persimmon manju prepared by mixing sweet persimmon dried persimmon (particle 2mm), starch syrup, sugar, purified water, and corn paste when producing sweet persimmon peeling based on the method for producing sweet persimmon manju of the present invention.

[Example 5]

Example 5 is a sweet persimmon manju prepared by mixing sweet persimmon dried persimmon (particles exceeding 2 mm), starch syrup, sugar, purified water, and corn paste when producing sweet persimmon filling, based on the method for producing sweet persimmon manju of the present invention.

division incense flavor Texture Comparative Example 1 4.5 4.3 5.0 Example 1 5.1 5.3 5.7 Example 2 6.4 6.7 7.0 Example 3 7.0 7.1 6.8 Example 4 7.5 7.4 7.8 Example 5 7.4 7.2 7.5

As shown in Table 1, compared to Comparative Example 1, it was found that the sensory properties of Examples 1 to 5 of the sweet persimmon manju using the method for producing sweet persimmon manju of the present invention were generally superior.

In addition, in the case of Example 4, it can be seen that the sensory sensory for aroma, taste, and texture is the highest overall, and it was found that mixing and particle conditions of persimmon dried persimmon in the method for manufacturing sweet persimmon manju and the addition of corn paste are preferable. I can.

As described above, it will be understood that the technical configuration of the present invention described above can be implemented in other specific forms without changing the technical spirit or essential features of the present invention by those skilled in the art.

Therefore, the embodiments described above are to be understood as illustrative and non-limiting in all respects, and the scope of the present invention is indicated by the claims to be described later rather than the detailed description, and the meaning and scope of the claims and the All changes or modifications derived from the equivalent concept should be interpreted as being included in the scope of the present invention.

S10. The first step of manufacturing dried sweet persimmon
S20. The second step of preparing the sweet persimmon peeling by mixing the prepared sweet persimmon dried persimmon, starch syrup, sugar, corn paste, and purified water
S30. The third step of preparing sweet persimmon manju paste by mixing the prepared sweet persimmon peeling, white kidney beans, sugar, trehalose, butter, condensed milk, starch syrup, and sodium hyposulfite
S40. The fourth step of making manju dough
S50. The fifth step of adding the prepared sweet persimmon manju paste to the manju dough to form a manju shape
S60. 6th step of applying the top of the manju with egg water
S70. The seventh step of baking manju coated with egg water

Claims (4)

The first step of manufacturing dried sweet persimmon;
A second step of preparing a sweet persimmon peeling by mixing the prepared sweet persimmon dried persimmon, starch syrup, sugar, corn paste, and purified water;
A third step of preparing a sweet persimmon manju paste by mixing the prepared sweet persimmon peeling, white kidney beans, sugar, trehalose, butter, condensed milk, starch syrup, and sodium hyposulfite;
A fourth step of preparing manju dough;
A fifth step of adding the prepared sweet persimmon manju paste to the manju dough to form a manju shape;
A sixth step of applying the top surface of the manju with egg water;
Including; a seventh step of baking manju to which the egg water is applied,
When manufacturing the sweet persimmon peeling of the second step,
2-1 step of immersing the dried sweet persimmon in hot purified water;
2-2 step of crushing the immersed sweet persimmon into 2mm;
A 2-3 step of heating and stirring a mixture of the crushed sweet persimmon, starch syrup, sugar, corn paste, and purified water;
Including; a 2-4 step of stopping the heating when the sugar content of the mixture reaches 60 Brix,
When preparing the mixture in the second step 2-3, dried sweet persimmons 48.84 wt%, starch syrup 11.42 wt%, sugar 5.42 wt%, corn paste 1.68 wt%, purified water 32.64 wt%,
When manufacturing the sweet persimmon manju paste in the third step,
Sweet persimmon peeling 15.22 wt%, white kidney beans 35.51 wt%, sugar 29.17 wt%, trehalose 7.61 wt%, butter 3.04 wt%, condensed milk 3.04 wt%, starch syrup 6.09 wt%, mixed with sodium hyposulfite 0.32 wt%,
The manju dough is prepared by mixing skim milk powder, sugar, margarine, whole eggs, soda, yolk, honey, fresh cream, soft flour, and baking powder, and then aging them. delete delete delete

Images