KR102167146B1 - Mandarin and hanlabong korean cookies and manufacturing method thereof - Google Patents

Abstract

The present invention relates to tangerine and Citrus reticulata Shiranui Korean cookies, and a manufacturing method thereof. More specifically, the present invention relates to tangerine and Citrus reticulata Shiranui Korean cookies manufactured by a novel recipe capable of satisfying various tastes of consumers, and a manufacturing method thereof. The method for manufacturing tangerine and Citrus reticulata Shiranui Korean cookies according to the present invention comprises the following steps: (S1) manufacturing dough of Korean cookies containing a Citrus reticulata Shiranui powder and tangerine juice; (S2) aging the dough of Korean cookies; (S3) molding the aged dough of Korean cookies into a Korean cookie body; (S4) firing the molded Korean cookie body; and (S5) applying a Korean cookie syrup containing popped rice to the fired Korean cookie body.

Description

Citrus Hallabong fruit and its manufacturing method {MANDARIN AND HANLABONG KOREAN COOKIES AND MANUFACTURING METHOD THEREOF}

The present invention relates to a citrus fruit Hallabong fruit and a method for manufacturing the same, and more particularly, to a new recipe Hallabong fruit and a method for producing the same so as to satisfy various tastes of consumers.

More specifically, it relates to a new recipe of Hallabong fruit and a method for producing the same, which is full of natural aroma and can provide a balanced taste and nutrition by using Hallabong powder and citrus fruit juice.

In general, Korean sweets are called Hangwa (韓菓), and it refers to one of Yumilgwa, but in addition to Yumilgwa, it refers to traditional Korean sweets such as Jeonggwa, Dasik, Suksilgwa, Gwapyeon, and Ewakgangjeong. These Korean sweets have long been made using grains, beans, nuts, honey, and oil in Korea, where rice is the main staple food, but various oriental sweets with added functionality are currently being developed.

Guazel, one of the Yumilaceae, refers to the fact that flour dough is fried in cooking oil, covered with malt or jocheong, and soaked rice is steamed, dried and fried, then fried and crushed with rice tempura powder. 10-2019-0120625 discloses the following manufacturing method.

1) natural fermentation for at least 20 days after washing glutinous rice;

2) preparing glutinous rice powder by washing and drying the fermented glutinous rice again and then grinding it;

3) preparing a glutinous rice dough with the glutinous rice flour, bean water, and water;

4) steaming the glutinous rice dough to prepare it in the shape of a rice cake;

5) preparing a glutinous rice base by separating the rice cake into a suitable shape, spreading it to a certain thickness, and drying it;

6) aging the glutinous rice base after cutting it into gangjeong or gwazel base size;

7) soaking and frying the aged glutinous rice in oil twice; And

8) After applying the jocheong containing the popo tree fruit powder to the glutinous rice fried in the oil, mixing and coating the rice tempura with natural powder selected from the group consisting of ginseng, white lotus, sweet pumpkin and paprika. Manufacturing method.

In addition, Korean Patent Registration No. 10-1950216 discloses a method for manufacturing a citrus fruit as follows.

Crushing and pressing citrus to extract citrus juice (S10);

Preparing a dough by mixing and stirring 10 to 20 parts by weight of citrus juice, 1 to 5 parts by weight of milk powder, 1 to 5 parts by weight of oligosaccharide, and 1 to 5 parts by weight of starch syrup based on 100 parts by weight of flour (S20);

A step (S30) of aging the dough prepared in the step (S20);

A step (S40) of manufacturing a gwazel body by sequentially increasing the temperature of the dough matured in the step (S30) to process the flow; And

Preparing a coating solution in which 5 to 10 parts by weight of a non-disruptive pickle aging product is mixed with 100 parts by weight of the citrus juice (S50);

The step (S60) of applying the coating solution prepared in the step (S50) to the body prepared in the step (S40); And

Citrus fruit manufacturing method comprising a; step (S70); further applying the rice cake and stone grain powder to the body of the gwazel body coated with the coating solution in the step (S60).

Meanwhile, Hallabong ([Citrus unshiu Marc × C Sinensis Osbeck] × C reticulata Blanco) belongs to the dicotyledons Unhyang tree Unhyangaceae, and is a hybrid citrus variety that was bred and cultivated by the Citrus Department at the Fruit Tree Test Center of the Ministry of Agriculture, Forestry and Forestry in Japan. It was introduced after the war and is cultivated in Jeju Island. Hallabong is characterized by almost no seeds, and the thickness of the skin is 30-50mm, relatively thin compared to its size, high in sugar content (14-16 Brix), and contains 1.0-1.12% citric acid, and is known as a succulent fruit. have. It contains folic acid, phosphorus, iron, potassium, dietary fiber, vitamin A, vitamin B1, vitamin B6, vitamin C, and vitamin E as nutrients. It is particularly rich in vitamin C, so it has excellent effects on fatigue recovery and cold prevention.

The pulp of Hallabong has a high content of functional flavonoids such as narirutin and hesperidin, which has high potential value that can be used as a food material. In particular, it is known that the outer shell of Hallabong contains abundant limonene, which manages soothing and anticancer activity, and the inner shell of Hallabong contains hesperidin, which prevents stroke and asthma. In addition, Hallabong is good as a diet food with low calorie content, and it is good for fatigue recovery and cold prevention because it contains abundant vitamin C, and the skin has a particularly good effect than the flesh, but dried peel is excellent for cold swelling and is used for medicinal purposes. In addition, the citric acid component contained in Hallabong promotes the secretion of gastric juice and aids in digestion. Naringin and hesperidin, the flavonoid components abundantly contained in the shell of Hallabong, are known to be good for preventing and treating vascular diseases such as arteriosclerosis and high blood pressure by inhibiting the increase in permeability to capillaries.

However, in the prior art including the above technology, a fruit in which Hallabong, a special product of Jeju Island, is grafted has not been proposed. Due to the uniform color, shape, and taste, consumers' choices are not wide and they do not meet the preferences of modern people who are interested in well-being.

Therefore, in order to improve this, it is urgent to develop a fruit product in which not only taste but also functionality is diversified using Hallabong and tangerines, which are special products of Jeju Island, as ingredients that meet the concept of well-being health food.

Republic of Korea Patent Publication No. 10-2019-0120625 Korean Patent Registration No. 10-1950216

The present invention was conceived to solve the problems of the prior art as described above, and it is an object of the invention to provide a citrus hallabong fruit of a new recipe and a manufacturing method thereof so as to satisfy various tastes of consumers.

More specifically, it is an object of the present invention to provide a novel recipe of citrus Hallabong fruit and a method for manufacturing the same, which can provide a natural scent and balanced taste and nutrition using Hallabong powder and citrus fruit juice. .

The problem to be solved of the present invention is not limited to those mentioned above, and other problems to be solved that are not mentioned will be clearly understood by those skilled in the art from the following description.

In order to achieve the above and the object, the method of manufacturing a citrus Hallabong fruit juice according to the present invention includes the steps of preparing a fruit dough including Hallabong powder and citrus fruit juice (S1); Ripening the dough for the guzel (S2); Molding the matured fruit dough into a fruit body (S3); Firing the molded fruit body (S4); And applying a guzel syrup containing rice tempura to the fired guzel body (S5).

In addition, the manufacturing method of the citrus Hallabong fruit according to the present invention, in the step S1, the dough is prepared by mixing flour, sulfur sugar, Hallabong powder and citrus fruit juice, 50 to 150 parts by weight of flour, 5 to sulfur sugar It is characterized in that it is prepared by mixing 10 parts by weight, 1 to 5 parts by weight of Hallabong powder, and 30 to 70 parts by weight of citrus fruit juice.

In addition, the manufacturing method of the citrus Hallabong fruit according to the present invention, the fruit syrup in the step S5 is prepared by mixing brown sugar, starch syrup, jocheong and rice tempura, 30 to 70 parts by weight of brown sugar, starch syrup 5 to 15 It characterized in that it is prepared by mixing parts by weight, 30 to 50 parts by weight of jocheong and 30 to 70 parts by weight of rice tempura.

In addition, the manufacturing method of citrus Hallabong fruit according to the present invention, the Hallabong powder and the citrus fruit juice are enzyme-treated to prepare the fruit dough, and the fruit dough is low-temperature aging for 1-2 days at a temperature of 0.5 ~ 1.5 ℃ Characterized in that.

On the other hand, the citrus fruit Hallabong fruit according to the present invention is characterized in that it is manufactured by the method of manufacturing the Hallabong fruit according to the present invention.

According to the citrus Hallabong fruit and its manufacturing method according to the present invention having the above configuration, it is possible to provide a fruit of a new recipe and a method of manufacturing the same so as to satisfy various tastes of consumers.

More specifically, it is possible to provide a new recipe of Hallabong fruit and a method for producing the same, which is full of natural aroma and can provide a balanced taste and nutrition by using Hallabong powder and citrus fruit juice.

In addition, according to the citrus fruit Hallabong fruit according to the present invention and a method for manufacturing the same, it is possible to provide a fruit jelly of a new recipe in which Hallabong, a special product of Jeju Island, and tangerines are grafted as a material conforming to the concept of well-being health food, and a method for manufacturing the same.

The effects of the present invention are not limited to those mentioned above, and other effects that are not mentioned will be clearly understood by those skilled in the art from the following description.

1 is a manufacturing process diagram schematically showing a method of manufacturing a citrus Hallabong fruit according to the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the following description. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosed contents may be thorough and complete, and the technical spirit of the present invention may be sufficiently transmitted to those skilled in the art. Throughout this specification, the same reference numerals represent the same elements.

The manufacturing method of the citrus Hallabong fruit according to the present invention comprises the steps of preparing a fruity dough including Hallabong powder and citrus fruit juice (S1); Ripening the dough for the guzel (S2); Molding the matured fruit dough into a fruit body (S3); Firing the molded fruit body (S4); And applying a guzel syrup containing rice tempura to the fired guzel body (S5).

Hereinafter, a method of manufacturing a citrus Hallabong fruit according to the present invention will be described in more detail step by step with reference to FIG. 1.

1. Guzel dough manufacturing step (S1)

In the fruit dough manufacturing step (S1), it is prepared by mixing flour, brown sugar, Hallabong powder and citrus fruit juice, but 50 to 150 parts by weight of flour, 5 to 10 parts by weight of yellow sugar, 1 to 5 parts by weight of Hallabong powder and citrus fruit juice It can be configured to be prepared by mixing 30 to 70 parts by weight.

The Hallabong may be one or more selected from the group consisting of Hallabong flesh and pericarp, and preferably, Hallabong flesh, but is not limited thereto.

In the present invention, the Hallabong powder may be prepared by lyophilizing the Hallabong at 50 to -80°C for 3 to 6 days and then pulverizing it, and more preferably Hallabong at -60 to -65°C for 4 to 5 days. It can be prepared by pulverizing after lyophilization. It is preferable to prepare Hallabong powder by drying under the above conditions as it can provide a flavor suitable for fruit without destroying the active ingredients of Hallabong.

Citrus juice is obtained by crushing and pressing citrus fruits. By filtering the citrus fruit juice extracted thereby to remove foreign substances contained in the citrus fruit juice, foreign substances should be prevented from being mixed into the dough afterwards.

In addition, the manufacturing method of the citrus Hallabong fruit juice according to the present invention may be configured to prepare the fruit dough by enzymatic treatment of the Hallabong powder and the citrus fruit juice.

In the present invention, maltogenic amylase (trade name: Novamyl), Lipopan, Protamax, Fungal alpha-amylase xylanase (fungal α-amylase xylanase, trade name) based on 1,000 parts by weight of Hallabong powder : fungamyl), amylase, xylanase, glucose oxidase, neutrase 0.7 to 1.0 parts by weight of any one or more enzymes selected from among them are added, and 5,000 to 10,000 parts by weight of purified water are added again. After dilution, treatment at 20-25℃ for 2-4 hours, dehydration and pulverization, dried to a moisture content of 10-15% by weight of Hallabong powder, and powdered to have a particle size of 80-200 mesh. It can be composed of The enzyme-treated Hallabong powder in this way greatly improves the absorption rate in the body.

In the present invention, the enzyme treatment of the citrus fruit juice is performed by adding a clarifying enzyme pectinase or the like to the citrus fruit juice and reacting for 6 to 8 hours to decompose the pectin contained in the citrus fruit juice, It may be configured as a process of producing a citrus fruit juice in a clear state by filtering this through a filter made of diatomaceous earth or the like.

2. Fruit dough maturation step (S2)

It has a process of aging the dough prepared in the dough manufacturing step (S1). More specifically, the dough may be configured by low-temperature aging for 1-2 days at a temperature of 0.5 ~ 1.5 ℃.

By aging the dough at low temperature in this way, it makes the dough more soft and shiny, and improves the texture of the dough after firing. In order to obtain a low-temperature aging effect, it is preferable to maintain the aging temperature and time range as described above.

3. Fruit body forming step (S3)

The matured guzel dough is molded into a guzel body having a desired shape. In the present invention, the method of forming the dough into a fruit body may be constituted by a known method, apparatus or machine, and the method, apparatus or machine is not particularly limited.

4. Fruit body firing step (S4)

It has a firing step of baking the molded fruit body in an oven. In the present invention, the method of firing the fruit body may be constituted by a known method, device or machine, and the method, device or machine is not particularly limited.

The fruit body may be first baked at a temperature of 90 to 120°C and then calcined at a low temperature, and then baked at 150 to 180°C, which is higher than the first calcined temperature, and then baked at a high temperature.

In the present invention, unlike the existing method for manufacturing fruit jelly, the fruit is prepared by baking it at low and high temperatures without frying it with oil, so that the taste is light and savory, and the crispy texture is further improved. Can be significantly lowered.

5. Fruit syrup application step (S5)

It has a step of applying a guzel syrup containing rice tempura on the fired guzel body. More specifically, the gwazel syrup is prepared by mixing brown sugar, starch syrup, jocheong and rice tempura, but 30 to 70 parts by weight of brown sugar, 5 to 15 parts by weight of starch syrup, 30 to 50 parts by weight of jocheong and 30 to the rice tempura 70 parts by weight may be mixed and prepared.

The rice tempura can be manufactured by a conventional process. For example, rice tempura is prepared using a puffing machine. Specifically, the temperature of the puffing machine is 245 to 255°C and is carried out for 15 minutes. The puffing machine puts the grain in the pressure cooker, seals it with a pressure lid, and heats it for a certain period of time, and the water vapor inside the grain expands and the pressure inside the pressure cooker increases rapidly.If the pressure lid is opened in this state, the grain expands rapidly. It is a device that processes grain using the principle of

In another embodiment of the present invention, the dough may be configured to be prepared by further including 1 to 3 parts by weight of a mixed powder consisting of cinnamon powder, tot powder, and sesame powder. If the mixed powder is used in an amount of less than 1 part by weight, the efficacy of cinnamon powder, tot powder, and cissus powder cannot be obtained, and when it exceeds 3 parts by weight, it is difficult to form a dough itself.

The cinnamon is a spice obtained by peeling and drying the bark of Camphoraceae camphor tree, and is used as a spice in the form of sticks and powders. When used in cooking, since it has the effect of increasing the sweetness, it is effective in the present invention in which yellow sugar, starch syrup, and jocheong are added, and is used as cinnamon powder.

The tot is a seaweed rich in various nutrients such as calcium, iodine, and iron. It is mainly produced in Jeju and the southwest coast, and its iron content is 3 to 4 times that of spinach, which is good for people with anemia and pregnant women, and its calcium content is 15 times higher than that of milk, which is particularly good for children's growth and development. In addition, it is rich in dietary fiber and low in calories, making it effective for diet. In the present invention, the powdered tot powder can provide a unique taste and nutrition of seaweed to the fruit of the Korean confectionery.

The cissus powder is effective for diet. More specifically, cissus (Cissus) means ivy in Greek, and there are various varieties such as Enrendanika, which has a strong vitality called'grape ivy,' and Antarctica, which is called'kangaroo ivy'. Sisus is a material known worldwide enough to be registered as a food that helps weight control by the UK Food Standards Agency and the Canadian Federal Ministry of Health. It helps to remove inflammation and free radicals in the body, and helps to break down fat by lipase, an enzyme secreted by the pancreas. There are a lot of quercetin and isoramnetin that help prevent and excrete. In order for fat to be absorbed by the body, lipase, a digestive enzyme that breaks down it, must come out, but Sisus has a lot of quercetin and isoramnetin, which inhibit lipase activity, and are known to be effective in diet by preventing fat absorption and aiding excretion.

As for the mixed powder of the cinnamon powder, the Hibiscus powder, and the Cissus powder, it is preferable to mix cinnamon powder, the Hibiscus powder and the Cissus powder in a weight ratio of 1:1:2. Mixing in the weight ratio within the above range makes the dough more soft and shiny, and can obtain the effect of the active ingredients of cinnamon, tot and shisa, otherwise, the dough may not be formed properly or the texture of the fruit may be significantly reduced.

More specifically, it will be described in more detail below through examples of the present invention. However, these examples are for illustrative purposes only, and the present invention is not limited by these examples.

(1) Mix 1kg of Korean wheat, 60g of brown sugar, 30g of Hallabong powder, and 500g of citrus fruit juice to prepare a dough.

(2) Ripen the dough for 1 day at a low temperature of 1℃.

(3) Mold the body of the aged fruit dough into a desired shape.

(4) The fruit body is fired. It is first baked at a temperature of 90 to 120°C and fired at low temperature, and then baked at 150 to 180°C, which is higher than the first fired temperature, and fired at high temperature.

(5) Apply fruit syrup to the fired fruit body.

Here, the guzel syrup is prepared by mixing 500g of brown sugar, 100g of starch syrup, 400g of jocheong, and 500g of rice tempura.

When making the dough in (1) of [Example 1], it was carried out in the same manner as in [Example 1], except that the enzyme-treated Hallabong powder and citrus fruit juice were used.

Here, the enzyme-treated Hallabong powder is diluted by adding 1.0g of neutrase to 1kg of Hallabong powder, and 5kg of purified water is added again, then treated at 20~25℃ for 2~4 hours, then dehydrated and pulverized. It is dried so that the moisture content of the powder is 10-15% by weight, and powdered to have a particle size of 80-200 mesh.

The enzyme-treated citrus fruit juice is reacted for 6 to 8 hours by adding the enzyme pectinase for clarification to decompose the pectin contained in the citrus fruit juice, which is then filtered through a filter made of diatomaceous earth. It is citrus juice in a state.

[Example 1] [Example 1] except that when the dough was made in (1) of [Example 1], a mixture of 20 g of a mixed powder consisting of 5 g of cinnamon powder, 5 g of Shishito powder, and 10 g of cissus powder was further mixed to prepare the dough. It was carried out in the same way as.

[Comparative Example 1]

A commercially available traditional frying-treated fruit was purchased and used as [Comparative Example 1].

[Test Example: Sensory evaluation]

Sensory evaluation was performed on the Hallabong fruit jelly according to the present invention of [Example 1] to [Example 3] and the traditional frying-treated fruit jelly of [Comparative Example 1]. In the sensory evaluation, a total of 100 people, each 50 men and women, were selected as a consumer panel, and 9 points were scored for texture, taste, aroma, and overall preference (9: very good, 7: good, 5: normal, 3: bad, 1 : Very bad), and the results are shown in [Table 1].

division Texture flavor incense Overall acceptability Example 1 7.0 7.1 7.1 7.0 Example 2 7.5 7.3 7.2 7.3 Example 3 7.8 7.5 7.5 7.6 Comparative Example 1 5.1 5.2 5.6 5.5

As confirmed in [Table 1], [Example 1] to [Example 3] as Hallabong fruit according to the present invention are commonly used in texture, taste, aroma, and overall acceptability [Comparative Example 1] It was confirmed that it was evaluated higher. In particular, in the case of [Example 2] in which Hallabong powder and citrus fruit juice were enzymatically treated at the time of manufacture of fruit dough, and [Example 3] in which cinnamon powder, Hibiscus powder, and cissus powder were further added, [Comparative Example 1] as well as Compared to [Example 1], it was confirmed that the taste, aroma, and especially the texture were further improved.

Hallabong fruit according to the present invention is a fruit made by grafting a special product of Jeju Island with Hallabong and tangerines. There is a further improvement effect, and if cinnamon powder, tot powder and cissus powder are further added, it can be expected that the sweetness of cinnamon can be improved and the diet effect of tot and cisius can be obtained.

The present invention described above is merely exemplary, and those of ordinary skill in the art to which the present invention pertains will appreciate that various modifications and other equivalent embodiments are possible. Therefore, it will be appreciated that the present invention is not limited to the form mentioned in the detailed description above. Therefore, the true technical protection scope of the present invention should be determined by the technical spirit of the appended claims. In addition, the present invention is to be understood as including all modifications, equivalents and substitutes within the spirit and scope of the present invention as defined by the appended claims.

Claims (5)

Preparing a fruit dough containing Hallabong powder and citrus fruit juice (S1);
Ripening the dough for the guzel (S2);
Molding the matured fruit dough into a fruit body (S3);
Firstly baking the molded fruit body at a temperature of 90 to 120° C. and firing at a low temperature, and then baking the molded fruit body at a temperature of 150 to 180° C. higher than the first firing temperature and firing at a high temperature (S4); And
Including a step (S5) of applying a guzel syrup containing rice tempura to the fired guzel body,
The dough in the step S1,
It is prepared by mixing flour, brown sugar, Hallabong powder and citrus fruit juice,
The Hallabong powder and the citrus fruit juice are subjected to enzyme treatment to prepare the fruit dough,
It is prepared by mixing 50 to 150 parts by weight of flour, 5 to 10 parts by weight of brown sugar, 1 to 5 parts by weight of Hallabong powder, and 30 to 70 parts by weight of citrus fruit juice,
The dough is aged at a low temperature for 1-2 days at a temperature of 0.5 ~ 1.5 ℃,
In the step S5, the guzel syrup,
It is prepared by mixing brown sugar, starch syrup, jocheong and rice tempura,
30 to 70 parts by weight of brown sugar, 5 to 15 parts by weight of starch syrup, 30 to 50 parts by weight of jocheong, and 30 to 70 parts by weight of rice tempura.
delete delete delete Citrus Hallabong fruit, characterized in that produced by the method of manufacturing the citrus Hallabong fruit.

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