KR102174154B1 - Manufacturing method of jeonbyeong using waxy barley and black barley - Google Patents

Abstract

Disclosed is a method for producing a pancake using white sticky barley and black barley. The disclosed method comprises the steps of: preparing mixed powder; preparing an onion liquid; preparing primary dough; preparing final dough; making a ginseng slice; and completing a pancake. According to the present invention, a large amount of human body beneficial ingredients can help to promote health.

Description

Manufacturing method of jeonbyeong using waxy barley and black barley}

The present invention relates to rice crackers, and more specifically, white-glued barley and black barley are added as main ingredients to give it a subtle gray color without excessively dark black, thereby reducing the visual rejection of the product and stimulating the appetite while being very The present invention relates to a method of manufacturing rice crackers using white sticky barley and black barley, which not only has a savory taste and has good taste and flavor, but also helps to promote health due to a large amount of human beneficial ingredients.

Rice crackers are flat cakes (also known as'senbei') thinly kneaded with flour or rice flour or a mixture of these ingredients and baked thinly using a predetermined molding mold. These crackers are high-quality sweets and are flat or rolled in a round shape. It is supplied in the state. Recently, as a part of distributing Korean traditional food, diversification of jeonbyeong ingredients has been attempted.

A method of manufacturing such a rice cracker is disclosed in Registration Patent 10-1374060, Registration No. 10-1242109, and Registration Patent 10-1131894.

Registered Patent 10-1374060 includes (a) mixing the extracted water in the dry dandelion powder at a weight ratio of 08 to 12:10 to 20 and extracting at 90 to 110°C for 5 to 20 hours, and then filtering the concentrated solution to 80 to 100 Stirring at °C for 10 to 60 minutes to prepare dandelion extract; (b) preparing a dough mixture by adding the dandelion extract prepared in step (a) to a cracker dough in which flour, sugar, eggs, milk, rice syrup, salt, edible ammonium, edible bicarbonate, and water are mixed; And (c) molding the dough mixture prepared in step (b) and then drying it, and a method for producing a dandelion cracker is disclosed.

In addition, registration number 10-1242109 includes (A) pulverizing pine nuts (Pinus koraiensis Siebold et Zucc) into ultra-fine particles of 5 to 100 μm with a wet grinder at a temperature of 30 to 70°C; (B) separating oil and fat by centrifuging the pulverized product obtained in step (A) at 10,000 to 15,800 × g to obtain pine nut gourd; (C) preparing a pine nut gourd mixed solution by mixing the middle layer of pine nut gourd and vegetable oils having a fat content of 11 to 25% by weight in the pine nut gourd obtained in step (B); (D) mixing and kneading the pine nut gourd mixture with egg white and flour (powder raw material) to prepare a rice cracker dough; And (E) molding, heating, and cooling the pastry dough; a method for producing pine nut pastry using skim pine nut leaf, characterized in that it comprises.

However, the jeonbyeong manufactured by the conventional jeonbyeong manufacturing method is limited mainly to wheat flour or rice flour, so that it does not have much taste and makes you tired easily, and in particular, there is a problem that is not good for health by rapidly raising blood sugar.

Registered Patent 10-1374060 Registration number 10-1242109 Registered Patent 10-1131894

The present invention was devised to solve the conventional problems as described above, and the present invention does not use only wheat flour as the main material, but mixes wheat flour, white sticky barley, and black barley as the main ingredients, resulting in a very savory taste, resulting in good taste and flavor. In addition, it is possible to stimulate appetite while reducing visual rejection of the product by adding white glutinous barley and black barley together to give it a light gray color instead of excessively dark black. It also helps to promote health due to a large amount of human beneficial ingredients. It is an object of the present invention to provide a method of manufacturing rice crackers using white sticky barley and black barley that can give a good effect and a method of manufacturing this.

In addition, the present invention uses white sticky barley and black barley as main materials, but by adding bamboo leaf powder, lotus leaf powder, ramie leaf powder, and oat powder as additional materials added to the main material, it is possible to capture the taste of adults, and also sugar In addition to using a small amount of onion and honey mixed onion solution, it not only gives the body a healthy sweet taste, but also contains ginseng slices to enhance the quality of rice crackers, thereby enhancing the product value of rice crackers and improving health with ginseng. There is another purpose to provide a method of manufacturing rice crackers using white sticky barley and black barley.

In order to achieve the above object, the method for manufacturing rice crackers using white sticky barley and black barley according to the present invention is: a) Gunsan white sticky barley is finely ground in a grinder to produce white sticky barley powder, and black barley is finely ground in a grinder. After preparing black barley powder, preparing a mixed powder by mixing wheat flour, milled white sticky barley powder, and black barley powder at a weight ratio of 1:0.7:0.7; b) thinly sliced onions, dried in a dryer, pulverized to make onion powder, and then mixed onion powder and honey in a weight ratio of 1: 0.5 to prepare onion liquid; c) Mixing 20 to 30 parts by weight of tofu, 1 to 1.2 parts by weight of sugar, 2 to 3 parts by weight of salt, and 7 parts by weight of onion liquid based on 100 parts by weight of the mixed powder, and mixing with water to prepare a first dough ; d) Drying and crushing bamboo leaf, lotus leaf, and ramie leaf to prepare bamboo leaf powder, lotus leaf powder, and ramie leaf powder, and crushing oats to prepare oat powder, pork potato powder, and then in the first dough Further mixing bamboo leaf powder, lotus leaf powder, ramie leaf powder, oat powder, pork potato powder and bokbunja liquid to prepare a final dough; e) Soak the ginseng in water for 1 hour to 1 hour 30 minutes, rub the ginseng on the palm of the hand to cleanly remove impurities, and then slice the ginseng to a thickness of 1 m or less using a slice cutter to make ginseng pieces. Put it in a warm air dryer and apply warm air at 30℃~40℃ for 10~30 minutes to semi-dry the ginseng pieces, put the semi-dried ginseng pieces and honey in a container at a weight ratio of 3:7, and mix them for 14~21 days. Aging to prepare ginseng slices; f) forming the final dough to make a molded dough, inserting and fixing ginseng slices on the molded dough, and then baking the molded dough at a temperature of 180°C to 200°C using a conveyor oven to complete the whole bottle; including; It features.

In step a), when the black barley is pulverized, 1/2 of the black barley to be pulverized is pulverized to the same pulverized particle size as the white sticky barley powder, and the remaining half is pulverized compared to the white sticky barley powder. By roughly pulverizing so that the particle size is large, a first gumbori flour having the same pulverized particle size as the white sticky barley flour and a second gumbori flour having a pulverized particle size larger than that of the white glutinous barley flour were prepared, and flour, milling It may be configured to prepare the blended powder by mixing the white sticky barley flour, the first gumbori flour, and the second gumbori flour in a weight ratio of 1:0.7:0.35:0.35.

The step d), based on 100 parts by weight of the first dough, 3 to 5 parts by weight of the bamboo leaf powder, 4.5 to 6.5 parts by weight of lotus leaf powder and 3 to 5 parts by weight of ramie leaf powder, 5.6 to 6.8 parts by weight of oat powder, pig 3.5-4.5 parts by weight of potato powder and 2.5-3.5 parts by weight of bokbunja liquid may be mixed and kneaded to complete the final dough.

According to the above, the present invention does not use only wheat flour as the main material, but mixes wheat flour, white sticky barley, and black barley as the main ingredients, to give a very savory taste, so that the taste and flavor are good, as well as adding white sticky barley and black barley together. It does not have a dark black color but has a subtle gray color, which can stimulate appetite while reducing visual rejection of the product. In addition, compared to using only wheat flour, it suppresses the increase in sugar level due to white and black barley powder. It can also help prevent diabetes. In addition, it can help to promote health due to various human body beneficial ingredients contained in white and black barley.

In addition, bamboo leaf powder, lotus leaf powder, ramie leaf powder, and pork potato powder are added to capture the taste of adults, while health functional ingredients included in bamboo leaf, lotus leaf, ramie leaf, and pork potato improve blood vessels such as diabetes and high blood pressure. Disease improvement, osteoporosis improvement, fatigue effect, etc. can be seen. In particular, onion liquid mixed with onion and honey while using less sugar is used to create a healthy sweet taste to the body. The flavor is also much better.

In addition, ginseng slices are manufactured, and the prepared ginseng slices are pressed onto the final dough and baked, so that the ginseng slices contained in the crackers create a sense of quality and increase the product value of the crackers. Made together, it has the effect of helping the health of ginseng.

1 is a flow chart showing a method of manufacturing rice crackers using white sticky barley and black barley according to an embodiment of the present invention.

The terms used in this specification are for describing exemplary embodiments, and are not intended to limit the present invention. In this specification, the singular form also includes the plural form unless specifically stated in the phrase. As used in the specification, "comprises" and/or "comprising" does not exclude the presence or addition of one or more other elements.

In describing the specific embodiments below, a number of specific contents have been prepared to explain the invention in more detail and to aid understanding. However, readers who have knowledge in this field to the extent that they can understand the present invention can recognize that it can be used without these various specific contents. In some cases, it is mentioned in advance that parts that are commonly known in describing the invention and are not largely related to the invention are not described in order to prevent confusion without any reason in describing the invention.

The method of manufacturing rice crackers using white sticky barley and black barley of the present invention includes a mixed powder manufacturing step (s10), an onion liquid manufacturing step (s20), a first dough manufacturing step (s30), a final dough finishing step (s40), and ginseng slice manufacturing. It is configured to include a step s50, a shaping and baking step s60.

Hereinafter, a preferred configuration of a method for manufacturing rice crackers using white sticky barley and black barley according to the present invention will be described with reference to FIG. 1.

The mixed powder manufacturing step (s10) is a step of preparing a mixed powder, which is a main ingredient, by mixing white glutinous barley flour, black barley flour, and flour.

White sticky barley can be crushed and milled with a grinder, and black barley can also be pulverized and milled with a grinder to obtain white and black barley powder. Next, it is possible to prepare a mixed powder by mixing wheat flour, milled white flake powder, and black barley powder in a weight ratio of 1:0.7:0.7.

White-glued barley contains far more vitamins, calcium, and iron than rice, so it is effective in preventing fatigue, loss of appetite, and anemia, and beta-clucan, which prevents obesity and lowers cholesterol, prevents heart disease, is also superior to rice. .

In addition, white sticky barley is rich in soluble dietary fiber, a fiber mainly contained in fruits and seaweed, and the soluble dietary fiber of white sticky barley is effective in dissolving in the blood and adsorbing waste products attached to the blood to discharge it out of the body.

On the other hand, such white sticky rice barley is a representative regional specialty of Gunsan, Jeollabuk-do, and in the present invention, the Gunsan economy can be promoted through mass consumption of Gunsan white sticky barley by applying Gunsan white sticky barley.

Black barley (also known as'black barley') is a material rich in anthocyanin and has excellent antioxidant activity. It is excellent in preventing adult diseases because it is rich in beta-glucan. It lowers cholesterol levels and shows the effect of lowering blood pressure. It is effective against hardening and hypertension. In addition, since it is very rich in dietary fiber, it is effective in preventing constipation by increasing satiety and improving bowel movements.

In the onion liquid manufacturing step (s20), the onion is thinly sliced, and then the thinly cut onion is put in a dryer to dry, pulverized to make onion powder, and the onion powder and honey are mixed in a weight ratio of 1:0.5 It is configured to be manufactured.

The first dough manufacturing step (s30) is a mixture of 20 to 30 parts by weight of tofu, 1 to 1.2 parts by weight of sugar, 2 to 3 parts by weight of salt, and 7 parts by weight of onion liquid based on 100 parts by weight of the mixed powder prepared in step s10. Then, it is configured to prepare a primary dough by mixing with water.

In the final dough completion step (s40), bamboo leaf powder, lotus leaf powder, and ramie leaf powder are prepared and prepared, and oat powder and pork potato powder are prepared and prepared, and the bamboo leaf powder, lotus leaf powder, prepared in the first dough prepared in step s30, It is composed to prepare the final dough by further mixing ramie leaf powder, oat powder, pork potato powder and bokbunja liquid. At this time, 3 to 5 parts by weight of bamboo leaf powder, 4.5 to 6.5 parts by weight of lotus leaf powder, 3 to 5 parts by weight of ramie leaf powder, 5.6 to 6.8 parts by weight of oat powder, 3.5 to 4.5 parts by weight of pork potato powder Mix and knead 2.5 to 3.5 parts by weight of part and bokbunja liquid so that the final dough is prepared.

In the present invention, the bamboo leaf powder can be prepared through the process of washing and pickling the bamboo leaf, drying and crushing the bamboo leaf. In the process of washing and pickling bamboo leaves, after washing the bamboo leaves (bamboo leaves) and removing the remaining water, mix the bamboo leaves and salt in a weight ratio of 1:0.1~0.15, and salt the bamboo leaves for about 1 hour to 1 hour 30 minutes. Next, it consists of washing the salted bamboo leaves with clean water. In the process of drying and crushing bamboo leaves, slice the bamboo leaves that have gone through the process of cleaning and pickling bamboo leaves, and naturally dry the shredded bamboo leaves in the sun for 7 to 8 days, then roast them in a frying pan at a temperature of 100-150℃ and then use a grinder. You can get bamboo leaf powder by crushing. In the present invention, lotus leaf powder and ramie leaf powder may also be produced in the same manner as bamboo leaf powder and lotus leaf powder and ramie leaf powder.

Pork potato powder can be obtained by completely drying the pork potato in the sun for 10 to 11 days, then roasting it in a frying pan, and then crushing it with a grinder.

The bokbunja liquid is used in the form of a juice obtained by juicing bokbunja.

Bamboo leaves are rich in peptides, so they have a very good effect on improving high blood pressure, arteriosclerosis, and cholesterol. Also, dietary fiber and polyphenols, which are abundant in the bamboo leaves, activate bowel movements to smooth bowel movements, so they are effective in diet. It has excellent effects on fatigue recovery and antioxidant, and the polysaccharide contained in bamboo leaves helps control the concentration of sugar, and is effective for diabetes.

Lotus leaf is rich in quillcetin, an antioxidant, so it has excellent antioxidant effect, and it is high in flavonoids to help lower blood pressure, so it is very effective in improving vascular diseases such as hypertension. Helps to relieve and relieve insomnia.

Ramie leaf is rich in vegetable dietary fiber, so it promotes bowel movements. It is 45 times rich in calcium and iron, so it is good for preventing osteoporosis. It is high in amino acids, so it is good for preventing aging such as skin, and good for blood vessel health. There is this.

Pork potato contains a large amount of inulin, so it is so effective against diabetes that it is called natural insulin.

In addition, bokbunja is rich in vitamin C and anthocyanin, so it is effective in relieving fatigue and improving vitality. It is rich in vitamin A, so it is effective in improving eye health. It contains tannin to clear the blood. Ja's keratin ingredient helps hair regeneration and is effective in preventing hair loss by supplying nutrition.

The ginseng slice manufacturing step (s50) may be manufactured through a ginseng slice manufacturing process and honey mixing and aging process. In the process of manufacturing ginseng slices, soak ginseng in water for 1 hour to 1 hour 30 minutes, rub the ginseng on the palm of the hand to cleanly remove impurities, and then slice the ginseng to a thickness of 1 m or less using a slice cutter to make ginseng slices. , Put the ginseng pieces in a warm air dryer and apply warm air at 30℃ to 40℃ for 10 to 30 minutes to semi-dry the ginseng pieces to prepare semi-dried ginseng pieces. The honey mixing and aging process consists of mixing semi-dried ginseng slices prepared by the ginseng slice manufacturing process and honey in a container at a weight ratio of 3:7, and aging them for 14 to 1 day to prepare ginseng slices. .

In the molding and baking step (s60), the final dough prepared through step s40 is put into a molding mold, and the ginseng slices prepared in step s50 are pressed onto the molding dough, and then put in a conveyor oven at 180℃~200℃. The rice cracker can be completed by baking it at temperature. At this time, the baked rice crackers may further include a cooling process of rapidly cooling by blasting cold cold air of 10°C or less.

Jeonbyeong produced by the above manufacturing method not only has a savory taste and flavor, but also has a subtle gray color, which can raise the luxury of the product and the desire to purchase.In particular, it is possible to eat deliciously without getting tired of eating it while improving diabetes, It can have a good effect on human health, such as improving vascular disease, improving osteoporosis, and improving fatigue.

The present invention does not simply use flour as the main ingredient of dough as in the past, but by using a mixture of Gunsan white sticky barley flour and black barley flour together with flour in a weight ratio of 1: 0.7: 0.7 as the main ingredient of the dough, the prepared taste and flavor Not only does it have a very savory flavor, it does not get bored easily, and it encourages the desire to eat continuously, and it helps prevent diabetes by suppressing the increase in sugar levels due to white sticky barley powder and black barley powder compared to using only wheat flour. I can.

In the present invention, in the case of using only wheat flour and black barley powder without white-glued barley, the color of the rice cracker is dark black, but in the present invention, the white rice barley powder and black barley powder are added to the flour in a weight ratio of 1: 0.7: 0.7. By mixing and using the product, the manufactured product has a pale gray color, which makes the product value better than the excessively black product, which can increase purchase preference, inspire appetite, and, at the same time, health due to the beneficial ingredients of white and black barley powder. It can also help.

In addition, bamboo leaf powder, lotus leaf powder, and ramie leaf powder are added to capture the taste of adults, while health functional ingredients included in bamboo leaf, lotus leaf, and ramie leaf improve diabetes, improve vascular diseases such as high blood pressure, improve osteoporosis, and fatigue. You can see effects such as effects.

In addition, while using less sugar, onion liquid mixed with onion and honey is used to give the body a healthy sweet taste, and the smell of onion spreads subtly so that the taste and flavor of the crackers are much better.

In addition, the present invention is to prepare ginseng slices, and press the prepared ginseng slices on the final dough to be baked. The ginseng slices included in the crackers create luxury and increase the product value of crackers. The intake of ginseng is combined, and it has the effect of helping the health of ginseng.

<Sensory test)

Jeonbyeong <Example 1> prepared by the above manufacturing method, and <Comparative Example 1> prepared using only wheat flour without white barley flour and black barley flour compared to Example 1 above, and the above example Compared to 1, rice crackers were prepared using only wheat flour and black barley powder, excluding white rice barley powder, <Comparative Example 2>, and <Comparative Example 3> in which sugar was added instead of onion liquid compared to Example 1 ,10 people in their 30s, 40s, and 50s, each targeting a total of 50 people, 10 points (9-10 points: very good, 7-8 points: good, 5-6 points: moderate, 3-4 points) Points: Bad, 1-2 points: Very bad).

Evaluation item division grade Remark
flavor Example 1 9.3 The taste is very savory and does not get tired of the taste. Comparative Example 1 7.2 It gets tired quickly and tastes a lot of flour. Comparative Example 2 8.0 A little less savory Comparative Example 3 8.2 Too sweet
incense Example 1 9.2 The savory aroma and Euneunhang onion scent remain Comparative Example 1 8.0 Scent of flour and less savory Comparative Example 2 7.9 Less savory scent Comparative Example 3 7.7 There is no onion scent, but a savory scent, leaving a simple taste
color Example 1 9.0 Euneunhang's gray color gives a luxurious feeling of rice crackers Comparative Example 1 7.7 It doesn't have a luxurious feeling like a regular cracker Comparative Example 2 8.0 Too much dark black, leaving a sense of rejection Comparative Example 3 8.9 The color represents a subtle gray color.

As shown in <Table 1>, the rice cracker using the rice white and black barley prepared according to the present invention has a good taste and flavor, and has a good comb color, but Comparative Example 1 has a strong taste of flour and is easily tired. Without a good evaluation, Comparative Example 2 had a less fragrant scent and had an excessively dark black color, showing a sense of rejection, and Comparative Example 3 was evaluated as having a sensitive taste because it had a strong sweet taste and did not have a subtle onion scent.

In this way, the rice crackers prepared by the production method of the present invention were evaluated to be superior in taste, flavor, and color in the sensory evaluation.

On the other hand, in the present invention, when the black barley is pulverized in the mixed powder manufacturing step (s10), the black barley to be pulverized is divided in half, and 1/2 of the black barley is pulverized into the same pulverized particle size as the white sticky barley powder, and the remaining black barley 1/2 of barley is pulverized to have a larger pulverized particle size than white sticky barley powder, and the first gumbori flour having the same pulverized particle size as the white glutinous barley flour and the second gumbori flour having a larger pulverized particle size than It can be prepared, and when preparing a mixed powder, it can be configured to prepare a mixed powder by mixing wheat flour, white sticky barley flour, first gumbori flour, and second gumbori flour in a weight ratio of 1:0.7:0.35:0.35. have. In this case, in the final prepared rice crackers, the second gumbori powder having a pulverized particle size larger than that of the white sticky barley powder may be broken up to create a form that looks like laver powder is embedded.

As described above, the present invention has been illustrated and described in connection with preferred embodiments for exemplifying the principles of the present invention, but the present invention is not limited to the configuration and operation as shown and described as such. Rather, it will be well understood by those skilled in the art that a number of changes and modifications can be made to the present invention without departing from the spirit and scope of the appended claims. Accordingly, all such appropriate changes and modifications and equivalents should be considered to be within the scope of the present invention.

Claims (3)

a) Gunsan white sticky barley is finely ground in a grinder to make white sticky barley powder, and black barley is finely ground in a grinder to produce black barley powder. Preparing a mixed powder by mixing at a weight ratio of 0.7: 0.7;
b) thinly sliced onions, dried in a dryer, pulverized to make onion powder, and then mixed onion powder and honey in a weight ratio of 1: 0.5 to prepare onion liquid;
c) Mixing 20 to 30 parts by weight of tofu, 1 to 1.2 parts by weight of sugar, 2 to 3 parts by weight of salt, and 7 parts by weight of onion liquid based on 100 parts by weight of the mixed powder, and mixing with water to prepare a first dough ;
d) Dried and crushed bamboo leaf, lotus leaf, and ramie leaf to prepare bamboo leaf powder, lotus leaf powder, and ramie leaf powder, and crushed oats and pork potato to prepare oat powder and pork potato powder, and then added to the first dough. Further mixing bamboo leaf powder, lotus leaf powder, ramie leaf powder, oat powder, pork potato powder and bokbunja liquid to prepare a final dough;
e) Soak the ginseng in water for 1 hour to 1 hour 30 minutes, rub the ginseng on the palm of the hand to cleanly remove impurities, and then slice the ginseng to a thickness of 1 m or less using a slice cutter to make ginseng pieces. Put it in a warm air dryer and apply warm air at 30℃~40℃ for 10~30 minutes to semi-dry the ginseng pieces, put the semi-dried ginseng pieces and honey in a container at a weight ratio of 3:7, and mix them for 14~21 days. Aging to prepare ginseng slices;
f) forming the final dough to make a molded dough, inserting and fixing ginseng slices on the molded dough, and then baking the molded dough at a temperature of 180°C to 200°C using a conveyor oven to complete the whole bottle; including; A method of manufacturing rice crackers using white sticky barley and black barley, characterized in that.
The method of claim 1,
In step a), when the black barley is pulverized, 1/2 of the black barley to be pulverized is pulverized to the same pulverized particle size as the white sticky barley powder, and the remaining half is pulverized compared to the white sticky barley powder By roughly pulverizing so that the particle size is large, a first gumbori flour having the same pulverized particle size as the white sticky barley flour and a second gumbori flour having a pulverized particle size larger than that of the white glutinous barley flour were prepared, and flour, milling Manufacture of rice crackers using white sticky barley and black barley, characterized in that it is configured to prepare the blended powder by mixing the prepared white sticky barley flour, the first gumbori flour, and the second gumbori flour at a weight ratio of 1:0.7:0.35:0.35 Way.
The method of claim 1,
The step d) is, based on 100 parts by weight of the first dough, 3 to 5 parts by weight of the bamboo leaf powder, 4.5 to 6.5 parts by weight of lotus leaf powder, 3 to 5 parts by weight of ramie leaf powder, 5.6 to 6.8 parts by weight of oat powder, pig A method of manufacturing crackers using white sticky barley and black barley, characterized in that consisting of mixing 3.5 to 4.5 parts by weight of potato powder and 2.5 to 3.5 parts by weight of bokbunja liquid and kneading to complete the final dough.

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