KR102223573B1 - Method for Manufacturing Korean Traditional Cookies Containing Coffee - Google Patents

Abstract

The present invention relates to a method of manufacturing a coffee-containing oriental confection, which can reduce the harmful effects on the human body due to the oil and sugar components contained in the Korean confection while enhancing the flavor of the Korean confection by adding a coffee component during the manufacturing of the oriental confection.
In the Korean confectionary produced by the method of the present invention, the bitter taste of coffee and the sweet taste of jocheong are matched, and the flavor of coffee is added to enhance the flavor of the Korean confection. In addition, coffee ingredients reduce the harmful effects to human body due to oil and sugar ingredients contained in Korean confectionery, and polyphenol compounds in coffee prevent rancidity of fried oil, thus inhibiting deterioration even after long-term storage of Korean confectionery.

Description

Method for Manufacturing Korean Traditional Cookies Containing Coffee}

The present invention relates to a method for producing a coffee-containing oriental confection, which can reduce the harmful effects on the human body due to the oil and sugar components contained in the Korean confection while enhancing the flavor of the Korean confection by adding a coffee component during the manufacturing of the oriental confection.

Korean sweets are essential foods used for traditional Korean table setting such as ceremonies, weddings, and banquets. It is divided into types, such as fruits and vegetables.

Dairy fruits are made by kneading glutinous rice powder with liquor and lukewarm water, drying them, and then frying them in oil, then applying honey or jocheong and dipped in junk. Fruits are made with sour quince, apricots, and cherries, boiled in honey, and then hardened. It is manufactured by making a shape, and for multi-foods, powdered materials such as pine pollen powder, chestnut powder, roasted soybean powder, and black sesame powder are kneaded with honey or jocheong to engrave a pattern on a tea plate. It is a confectionery made by cooking or mixing.

Milk-wheat fruits are confectionery made by kneading with grain flour such as flour as the main ingredient and kneading with oil and honey as subsidiary materials and sticking them on a medicine plate or deep-frying them in oil and then weighing them in honey. It is a confectionery made by mixing jocheong, and authentic fruits are ingredients such as cooked fruits and roots simmered in jocheong or honey.

As described above, since traditional Korean sweets are fried in oil or used a lot of honey or jocheong in the manufacturing process, modern consumers, who are concerned about chronic diseases such as various vascular diseases related to fat and sugar, or diabetes, tend to avoid them.

In particular, traditional Korean sweets produced through the process of frying in oil, such as Gangjeong, have a taste that is felt by the absorption of oil with high unsaturation inside, and when the oil works with oxygen in the air to cause rancidity, the taste changes and harmful substances are generated. There is a problem of shortening the preservation period, and there is also a disadvantage of causing digestive disorders because glutinous rice is used in a state that is fried in oil.

In order to solve this problem and satisfy the various preferences of consumers, attempts are being made to add new ingredients that have not been traditionally used to Korean confectionery. For example, dough (glutinous rice, non-glutinous rice, flour, etc.) for manufacturing countermeasures. Mix mulberry leaf powder in (Korean Registered Patent Publication No. 0985093), or mix fruit concentrate with sugar solution (jocheong, starch syrup, oligosaccharide, etc.) applied to frying (Korean Registered Patent Publication No. 1913113), or add chipboard powder to the dough. Mix and mix cinnamon powder and coffee powder in the sugar solution (Korean Patent Registration No. 1322290), fruit juice in both the dough and sugar solution (Korea Patent Publication No. 0453498), citrus concentrate (Korean Patent Registration No. 1592202) Alternatively, a method of adding coffee concentrate (Korean Registered Patent Publication No. 1357461) has been proposed.

The above inventions have attempted to solve the problems caused by a large amount of oil and high sugar content, which are disadvantages of Korean confection, by adding functional ingredients such as mulberry leaves, fruits, cinnamon, and coffee to the dough and/or sugar solution. In addition to the disadvantages of inhibiting the sugar solution, when these components are added to the sugar solution, there is a problem that it is difficult to evenly disperse in the sugar solution having a high viscosity.

In addition, in the process of drying and frying the counter unit, it is exposed to high oil temperature and a heating process is required to lower the viscosity of the sugar solution in order to apply the sugar solution to the frying, so functional ingredients are easily destroyed by such high temperature heat, and most of the fragrance components are volatilized. ·There is a problem that the effect of adding functional ingredients is hardly obtained as it is removed.

The present invention is to solve the above problems, and the coffee component is added to Jocheong during the manufacture of Korean sweets, thereby solving the problem of the high oil and sugar content of the Korean sweets, while the coffee components are uniformly dispersed in the Jocheong, and the coffee aroma remains in the Korean sweets for a long time. It is to provide a method of manufacturing a coffee containing oriental confectionery.

In order to solve the above problems, the present invention mixes 100 parts by weight of glutinous rice powder with 8 to 12 parts by weight of one or two or more selected from among soy flour, espresso coffee stock solution, and coffee powder and 3 to 7 parts by weight of egg yolk with water. Kneading; Steaming the glutinous rice flour dough and then forming and drying the dough; Frying the dried product in frying oil to prepare frying; Preparing a coffee liquid by dissolving 60 to 70 parts by weight of coffee powder in 100 parts by weight of water; Heating 100 parts by weight of jocheong to 240 to 260°C, adding 1 to 5 parts by weight of the coffee liquid thereto, stirring for 20 to 40 minutes, and then adding 3 to 10 parts by weight of an espresso coffee stock solution to prepare a first crude crude mixture; Preparing a coffee mixture by mixing 40 to 50 parts by weight of propylene glycol and 5 to 10 parts by weight of gums to 100 parts by weight of an espresso coffee stock solution; Lowering the first crude crude mixture to 190 to 210°C, and then adding 1 to 5 parts by weight of the coffee mixture to 100 parts by weight of the first crude mixture to prepare a second crude mixture; Lowering the second crude crude mixture to 170 to 190° C. and then applying it to the frying surface; And it provides a method for producing a Korean confectionery containing coffee comprising a; and the step of burying the junk on the frying the second jocheong mixture is applied.

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In the Korean confectionary produced by the method of the present invention, the bitter taste of coffee and the sweet taste of jocheong are matched, and the flavor of coffee is added to enhance the flavor of the Korean confection. I can.

In addition, coffee ingredients reduce the harmful effects of the oil and sugars contained in the Korean confectionery, and the polyphenol compounds in coffee prevent rancidity of fried oil, thereby suppressing deterioration even after long-term storage of the Korean confectionery.

1 is a photograph showing the appearance of a coffee containing Korean confectionery prepared by the method of the present invention.

Coffee is a favorite food made from beans made by roasting the seeds of the coffee tree, and when the coffee tree is ripened red, the flesh opens and the greenish green beans come out, which is dried, roasted, and powdered.

Tastes vary from bitter, sour, sweet, astringent, etc., but the bitter taste is caffeine, the astringent taste is tannin, the sweet taste comes from carbohydrates, and the sour taste comes from fatty acids, and fatty acids are saturated fatty acids such as palmitic acid and stearic acid, unsaturated fatty acids such as olecin and essential fatty acids. It is linoleic acid, and it contains moisture, crude protein, crude fiber, ash and volatile organic acids that give off fragrance.

As a stimulant, coffee acts on the nervous system and activates mental activity and perception to further clarify thinking, and physically tightens the muscles to increase labor, aids diuresis and promotes gastrointestinal activity and sleeps. It has also been reported to be effective in chasing arousal effect, improving learning ability, dieting, enhancing exercise ability, preventing and relieving hangovers, and inhibiting arteriosclerosis.

In particular, the magnesium component in coffee helps suppress diabetes, and the chlorogenic acid component is a polyphenol compound. It has the effect of inhibiting the production of lipid peroxide in the body, inhibiting cholesterol biosynthesis, anti-oxidation and anti-cancer effects. Exert

In the present invention, coffee having the above effects is added to Jocheong when manufacturing Korean confectionery, so that the sweet taste of Jocheong and the bitter taste of coffee are harmonized, and the aroma of coffee is added to the Korean confectionery to enrich the flavor of Korean confectionery. It reduces harmful effects on the human body due to its content and suppresses rancidity of fried oil contained in Korean confectionery.

The method of manufacturing a coffee-containing Korean confectionery according to the present invention is prepared by adding a coffee component to jocheong, mixing fries (swollen products) thereto, and then burying the junk.

First of all, tempura is prepared. The glutinous rice is soaked in water so that the water is sufficiently absorbed by the glutinous rice, and the swelling rate, texture, and degree of melting in the mouth vary depending on the soaking time and soaking temperature. , The optimal soaking time for the quality characteristics of Korean confection is preferably 3 to 10 days, and within the above range, it is preferable to soak shortly in summer and long in winter.

Next, the soaked glutinous rice is dehydrated and pulverized to obtain glutinous rice powder.

Glutinous rice contains about 75% or more starch, 8% protein, 0.5~1% fat, and the main protein is oryzanine, and fat is ester-type cholesterol, free cholesterol, triglyceride, stigmasterol, cytosterol, free It is composed of fatty acids and other monosaccharides such as glucose, fructose and maltose, and various organic acids such as acetic acid and citric acid.

However, glutinous rice has little calcium and iron content and is highly viscous, so it is not digested quickly, and because starch is composed only of amylopectin and has a high calorie, it causes blood sugar to rise faster than non-glutinous rice, so it has a disadvantage that adversely affects adult diseases such as diabetes. Jocheong applied to tempura along with tempura oil also acts as a cause of adult diseases.

In order to compensate for these disadvantages, it is preferable to mix one or two or more of soy flour, coffee extract and coffee powder with glutinous rice powder and knead it with water, and among soy flour, coffee extract and coffee powder based on 100 parts by weight of glutinous rice powder. Eight to 12 parts by weight of one or two or more may be added, but the amount of addition is not particularly limited to the above range and may be added or subtracted according to preference.

Soybeans are composed of approximately 40% protein, 35% carbohydrates, 20% lipids, and 5% of other ingredients such as vitamins and minerals. Soy protein is of very good quality as a plant food, and approximately 40% is composed of essential amino acids. , In particular, soybeans contain physiologically active substances such as isoflavone, saponin, lecithin, peptides, amino acids, etc., so it is known to be effective in preventing adult diseases, preventing aging of the brain, recovering liver function, preventing thrombosis, preventing and treating various heart diseases and cancers. have.

In particular, the saponin component contained in soybeans has excellent antioxidant and antibacterial effects, prevents cholesterol, arteriosclerosis, and high blood pressure, and has the effect of removing waste products accumulated in the body. It is effective in preventing the inducement of adult diseases caused by overeating, and it increases the storage properties of Korean confections by preventing oxidation of jocheong and rancidity of fried oil, and the savory taste and aroma of soybean powder can improve the flavor of Korean confectionery.

In addition, the polyphenol component contained in coffee also has the effect of inhibiting the production of lipid peroxide, the effect of inhibiting the biosynthesis of cholesterol, and the effect of antioxidant. Thus, it is possible to obtain the same effect as soybean flour by preventing rancidity and adult diseases of Korean confectionery.

Next, steam the glutinous rice flour dough using a steamer, etc., and knead the dough so that the dough structure becomes dense (quartz), and shape it into an appropriate size (reverse), and the steaming time is 3 so that the glutinous rice flour is sufficiently cooked. It is desirable to steam for ~5 hours, and it is also possible to adjust the taste and texture by adding salt, water, or alcohol to the squash.

The molding may be formed into various shapes such as a finger-shaped rod, square, rhombus, or spherical shape, or may be formed by hand one by one or thinly and then sliced to form a shape.

When the counter air is fried in frying oil, it is sufficiently dried so that it can swell, and the drying method is not particularly limited, and natural drying, hot air drying, or natural drying and hot air drying may be combined. It is also possible to dry after hot air.

Next, fry the dried product in frying oil to swell it.Fry it in a short period of 30 to 60 seconds in a high temperature frying oil of 180 to 200 ℃. Turn it over when it inflates halfway so that it is cooked evenly up and down. It is also possible to prepare tempura by frying it first, and then frying it again after removing it.

However, glutinous rice powder has a lower water binding capacity than wheat flour, so if the dried glutinous rice powder is fried in oil, moisture is easily removed compared to the dried flour, and the taste increases by absorbing more oil and increasing the calories.

In order to improve these shortcomings, it is possible to add yolk when kneading, and it is preferable to add 3 to 7 parts by weight of egg yolk based on 100 parts by weight of glutinous rice flour. When frying, the lipophilic groups of lecithin are aligned with the oil side, and thus the hydrophilic groups are aligned with the dried material, forming a hydrophilic film on the surface of the dried material, and the hydrophilic membrane prevents oil from being absorbed into the dried material during frying, thereby reducing the oil absorption of frying.

In addition, when coffee extract is added to the dough, there is a problem that the coffee extract contains non-aqueous lipid components and is difficult to be evenly dispersed in the dough to be kneaded with water. However, the emulsifying function of egg yolk lecithin makes the lipid component of the coffee extract evenly in the dough. It has an emulsifying and dispersing effect. In addition, yolk lecithin is effective in lowering cholesterol and improving hyperlipidemia, so it helps to prevent adult diseases that can be caused by excessive intake of crude oil and oil.

Next, prepare jocheong, and it is also possible to use starch syrup, honey or oligosaccharide instead of jocheong.

Jocheong is a sugar-rich food, which increases the risk of developing diabetes or metabolic syndrome, and has disadvantages such as obesity and weight gain. This has been pointed out as a cause for some consumers to avoid oriental confectionery.

In order to compensate for these shortcomings, in the present invention, a coffee component is added to the jocheong to solve these shortcomings, and the taste and aroma of coffee are added to the traditional Korean sweets to prepare a functional and commercial coffee-containing hankwa.

First, the Jocheong is slowly heated over low heat to set it to 240~260℃, and then coffee extract is added little by little and mixed evenly to prepare the first Jocheong mixture.If 3-10 parts by weight of coffee extract is mixed with 100 parts by weight of Jocheong, 1 The tea jocheong mixture has a light brown color and the coffee aroma is absorbed in jocheong.

If you want to make the color and coffee aroma of the Jocheong mixture darker, you can add the coffee liquid by dissolving the coffee powder before adding the coffee extract, and the color of the Jocheong mixture will be a little more since the coffee powder is mixed with the Jocheong mixture. It becomes thicker and gives off coffee aroma longer than coffee extract, so you can enjoy the flavor of coffee for a longer period of time in the manufactured Korean confectionery.

To prepare a coffee liquid in which the coffee powder is sufficiently dissolved in water by dissolving 60 to 70 parts by weight of coffee powder in 100 parts by weight of water, 1 to 5 parts by weight of the coffee liquid is added to 100 parts by weight of Jocheong heated to 240 to 260 °C. Then, stir continuously for 20 to 40 minutes to add color and coffee aroma without making the bitter taste of coffee too strong, and then add coffee extract as described above to prepare the first crude crude mixture.

Next, while continuing to stir the first crude crude mixture, the temperature is gradually lowered to 190 to 210°C for 30 to 50 minutes, and then coffee extract is added little by little and mixed evenly to prepare a second crude crude mixture.

The coffee extracts used in the present invention are all high-concentration coffee juices extracted from an espresso machine, and the water under pressure is extracted including both water-soluble and fat-soluble components, and about 10 g of coffee beans are extracted with high-temperature and high-pressure water. The concentration of 30 ml of coffee extract extracted for a second was calculated as a standard value, and the concentration of the coffee component was high, so the second crude mixture had a dark brown color and a rich coffee aroma.

However, the original viscosity of Jocheong is high, and the viscosity of the coffee extract is increased by evaporation of moisture during the heating process, and when a high-concentration coffee extract is mixed, the water in the coffee extract evaporates at 190-210°C, causing the coffee components to become lumped together. There is a problem that it cannot be uniformly dispersed within.

In order to solve this problem, in the present invention, propylene glycol is added to the first crude mixture by mixing propylene glycol in the coffee extract when preparing the second crude mixture, and 40-50 parts by weight of propylene glycol are mixed with 100 parts by weight of the coffee extract. After preparing the coffee mixture, a second crude mixture was prepared by mixing 1 to 5 parts by weight of the coffee mixture with 100 parts by weight of the first crude mixture.

Propylene glycol is widely used as a solvent that dissolves pigments, essential oils, resins, etc., and is mixed with water, and has emulsion stability, so it is necessary to dissolve polysaccharides, lipids, organic amino acids, proteins, minerals, caffeine, etc. Even if the moisture in the coffee extract is removed, the coffee components do not clump together during coarse and maintain a dispersed state.

In order to further improve the emulsion stability of coffee ingredients, gums may be further included in the coffee mixture, and gums are a kind of heteropolysaccharides that exhibit high viscosity even at low concentrations. It is a hydrophilic material that forms a gel and is widely used as an emulsifier, stabilizer, adhesive, swelling agent, gel former, and binder.

These gums cover the surface of the coffee component particles dispersed in the water of the coffee mixture to emulsify, disperse and stabilize, and propylene glycol further stabilizes the dispersion of the coffee component particles coated with gum, and the dispersion state of the coffee component particles even in the high viscosity crude rust. Keeps stable.

In addition, when the volatile coffee aroma component is mixed with the primary crude crude mixture at 190 to 210 ℃, the coffee aroma is volatilized and lost due to high temperature heat. Gum has the efficacy of a pressure-sensitive adhesive, a gel-forming agent, and a binder. As coffee component particles are suppressed from volatilization from coarse grains, the secondary coarse mixture can retain a little more coffee aroma.

The amount of gum added is preferably 5 to 10 parts by weight of gum based on 100 parts by weight of the coffee extract in the coffee mixture, and if it is less than 5 parts by weight, the coating of the coffee component particles is insufficient, so that the effect of preventing volatilization of coffee aroma and stabilizing emulsion dispersion is insignificant. If it exceeds 10 parts by weight, the coating of the coffee component particles is too thick to prevent the coffee aroma from emanating from the prepared oriental confectionery, which is not preferable.

Next, the second crude crude mixture is gradually lowered to 170 to 190°C for 40 to 60 minutes, and then applied to the prepared frying surface, and the application is performed by immersing the frying in the second crude crude mixture and then removing it. can do.

A coffee-containing oriental confectionery according to the present invention is prepared by burying junks such as nuts and grains on the fry to which the second crude mixture is applied.

Hereinafter, the present invention will be described in more detail based on the following Examples, Comparative Examples and Test Examples.

However, the following examples are for illustrative purposes only, and the present invention is not limited by the following examples, and can be substituted and equivalent to other examples within the scope not departing from the technical spirit of the present invention. It will be apparent to those of ordinary skill in the art to which the present invention pertains.

<Example 1>

Glutinous rice was immersed in water at room temperature for 1 week to allow the glutinous rice to sufficiently absorb water, and then pounded in a mortar to obtain glutinous rice powder, and 600 g of drinking water was added to 1 kg of the glutinous rice powder and kneaded.

After the dough was steamed in a steamer for 4 hours, salt, drinking water, and liquor were added in a small amount and kneaded, then molded into a finger shape, dried naturally in the shade for 1 day, and then re-dried with hot air.

After the cooking oil was heated to 190°C, the dried product was added and fried while turning over. After 40 seconds, when the dough was sufficiently swelled, it was taken out and placed in a colander with Korean paper to allow the frying oil to sufficiently drain.

Put 24 kg of Jocheong in a heating container and heat it with low heat while stirring to gradually adjust to 250°C. After 50 minutes of heating, 1500 ml of Espresso Coffee stock solution was added little by little to prepare a first crude crude mixture, and then the temperature was gradually lowered to 200°C. Adjusted.

After preparing a coffee mixture by mixing 280 ml of the espresso coffee stock solution and 120 ml of propylene glycol, 400 ml of the prepared coffee mixture was added little by little after 40 minutes after the preparation of the first crude mixture to prepare a second crude mixture. .

The temperature of the second crude crude mixture was gradually lowered for 50 minutes to adjust to 180°C, and then the expanded product contained in the colander was immersed in it, and the second crude crude mixture was applied to the surface of the expanded product. The fried rice was buried on the surface of the swelled product to which the secondary crude mixture was applied to prepare a Korean confectionery (FIG. 1).

<Example 2>

In Example 1, a Korean confection was prepared in the same manner as in Example 1, except that 40 g of roasted bean powder, 30 g of espresso coffee stock solution, and 30 g of coffee bean powder were added during kneading, and then kneaded with drinking water. .

<Example 3>

In Example 1, a Korean confection was prepared in the same manner as in Example 1, except that 50 g of egg yolk was added when kneading and then kneaded with drinking water.

<Example 4>

To prepare a coffee liquid in which the coffee bean powder was dissolved by pouring 300 g of hot drinking water little by little into 200 g of coffee bean powder, and then, in the preparation of the first crude crude mixture of Example 1, in the Jocheong heated at 250° C. for 50 minutes. A Korean confection was prepared in the same manner as in Example 1, except that the first crude crude mixture was prepared by adding the stock solution of espresso coffee 30 minutes after slowly adding the coffee solution 500 g.

<Example 5>

In Example 1, a Korean confection was prepared in the same manner as in Example 1, except that 20 g of arabic gum was further added when preparing the coffee mixture.

<Comparative Example 1>

In Example 1, a Korean confection was prepared in the same manner as in Example 1, except that the first crude crude mixture was used instead of the second crude crude mixture as the coarse to be bombarded on the surface of the expanded product.

<Comparative Example 2>

In Example 1, a Korean confection was prepared in the same manner as in Example 1, except that 280 ml of an espresso coffee stock solution was added instead of the coffee mixture when preparing the second crude mixture.

<Test Example 1> Texture measurement

The hardness, brittleness, cohesiveness, and chewiness of the oriental confections prepared in Examples 1 to 5 and Comparative Examples 1 and 2 were measured and shown in Table 1 below.

Hardness indicates the degree of hardiness of Korean confections, brittleness indicates the degree of crunchiness when chewed, and cohesiveness is the property that the ingredients and ingredients of Korean confections are closely combined so that they do not break easily when chewed, and give a sticky feeling. It can be said that it can be said that, and chewiness indicates the power required to chew hangwa into the mouth.

The measurement was repeated 5 times using a physical property analyzer (Texture Analyser, TA-XT2i, manufactured by Stable Microsystems, UK). The average value was calculated under the conditions of test speed 2.0 mm/s, test speed 1.0 mm/s, post-test speed 1.0 mm/s, and trigger force auto 5.0 g.

Texture measurement result Hardness Brittle Cohesiveness Chewiness Example 1 6.75 3.52 7.56 6.38 Example 2 6.36 3.63 7.31 6.36 Example 3 6.51 3.55 7.35 6.36 Example 4 6.84 3.44 7.75 6.42 Example 5 7.04 3.41 7.79 6.47 Comparative Example 1 6.62 3.50 7.45 6.35 Comparative Example 2 6.54 3.58 7.78 6.41

In Table 1, there was no significant difference in hardness, brittleness, cohesiveness, and chewiness for each group, but in Example 2 in which roasted soybean powder, espresso coffee stock solution, and coffee bean powder were added to the dough, hardness, cohesiveness and chewiness were The lowest and highest brittleness, and Example 5, in which gum arabic was added to the secondary crude mixture applied to the surface of the swelled product, exhibited the opposite tendency to that of Example 2.

Therefore, when the dough contains soy flour, the hardness, cohesiveness and chewiness are lowered and brittleness is increased, and when gum is added to the jocheong, the hardness, cohesiveness and chewiness are increased and brittleness is lowered, but the difference is small. The difference was found to be insignificant.

<Test Example 2> Measurement of acidity

The peroxide value of the oriental confectionery prepared in Examples and Comparative Examples was measured to compare the degree of rancidity, and the peroxide value was measured using the measurement method of the food industry.

After storing the Korean confectionery of Examples and Comparative Examples for 5 days, it was ground, and 1 g of the ground product was added to an Erlenmeyer flask, 25 ml of a solution of 3:2 acetic acid and chloroform was added, and 1 ml of saturated potassium iodide solution was added. It was put, mixed, and allowed to stand in a dark room for 10 minutes, and then 1 ml of soluble starch was added and stirred, and it was titrated with a 0.01 N sodium thiosulfate solution (f=1.000), and a transparent colorless was used as the end point, and calculated according to the following formula.

* Peroxide value = {(a-b)×f}/S×10

(a = titer of 0.01 N sodium thiosulfate solution (ml), b = consumption of 0.01 N sodium thiosulfate solution in blank test (ml), f = titer of 0.01 N sodium thiosulfate solution, S = weight of sample)

Acidity measurement result Peroxide value (meq/kg) Example 1 6.5 Example 2 5.9 Example 3 5.7 Example 4 6.3 Example 5 6.9 Comparative Example 1 6.8 Comparative Example 2 6.6

The rancidity of Korean confections is affected by various factors such as storage period, storage temperature, oil absorption, oxygen, and antioxidants.Example 3, in which egg yolk was added to the dough, was the lowest, and soy flour, espresso coffee undiluted solution, and coffee bean powder were the lowest in the dough. Example 2 added with was the next lower, and Example 5 in which gum arabic was added to jocheong, and Comparative Example 1 with a small amount of coffee in jocheong by coating the surface of the swelled product with a first crude jocheong mixture showed a high peroxide value. .

Looking at the above results, it is judged that the rancidity of the Korean confection in Example 3 was delayed as the oil absorption of the fried food was reduced by inhibiting the absorption of the oil while the lecithin contained in the egg yolk formed a hydrophilic film on the surface of the dried product and fried in frying oil. , It is judged that the antioxidant effect of soybean flour suppressed rancidity in the oriental confection of Example 2.

From the results of the high rancidity of the Korean sweets of Example 5 and Comparative Example 1, it can be estimated that gum arabic promotes rancidity and that the coffee component suppressed rancidity.

Therefore, when the coffee ingredients are mixed during the manufacturing of Korean confectionery as in the present invention, it is determined that the rancidity of the Korean confection is delayed and thus deterioration or deterioration in quality even after long-term storage can be suppressed.

<Test Example 3> Sensory test

The taste, aroma, texture, and overall acceptability of the prepared Korean confection were measured by a 5-point scale method targeting all 70 people, each of 5 men and women from their teens to their 70s, and the average values are shown in Table 3 below.

Sensory test result flavor incense Texture Overall preference Example 1 4.1 4.1 3.9 4.1 Example 2 4.3 4.3 3.7 4.1 Example 3 4.1 3.8 3.8 3.9 Example 4 3.9 4.3 3.8 4.0 Example 5 4.0 4.2 4.2 4.2 Comparative Example 1 3.7 3.5 3.9 3.7 Comparative Example 2 3.3 3.6 3.7 3.5 5: very good, 4: good, 3: moderate, 2: bad, 1: very bad

As shown in Table 3, as for the taste, Example 2 was the best, and when roasted bean powder, espresso coffee stock solution, and coffee bean powder were added to the dough, the savory taste of the soybean flour and the bitter taste of the coffee matched the sweet taste of Jocheong to enhance the taste of Korean confectionery. It can be seen that it is improved, and in the case of Comparative Example 2, there was an evaluation that the coffee particles were not evenly dispersed because propylene glycol was not added, and the taste was uneven.

The aroma was low in Comparative Examples 1 and 2, but Comparative Example 1 had a weak coffee aroma and Comparative Example 2 had a non-uniform coffee aroma, and Example 5 having high hardness, cohesiveness and chewiness in Table 1 and low brittleness in the texture was highly evaluated. It can be seen that Example 2, which shows the opposite texture, received a low evaluation, so that it has a chewy texture with high hardness and low brittleness, and has high cohesiveness and chewiness, so that a chewy texture is preferred.

However, after 10 days of manufacture, the texture was reversed, Example 2 was evaluated high, and Example 5 was evaluated as a result of being low, and as the storage period elapsed, it can be seen that the texture changes as the Korean confection absorbs moisture.

In the overall preference diagram, the examples were evaluated higher than those of the comparative examples, so that the commerciality of the Korean confectionery according to the present invention could be confirmed.

Claims (7)

Mixing 8 to 12 parts by weight of one or two or more selected from 100 parts by weight of glutinous rice powder and 3 to 7 parts by weight of egg yolk and kneading with water;
Steaming the glutinous rice flour dough and then molding and drying the dough;
Frying the dried product in frying oil to prepare frying;
Preparing a coffee liquid by dissolving 60 to 70 parts by weight of coffee powder in 100 parts by weight of water;
Heating 100 parts by weight of jocheong to 240 to 260°C, adding 1 to 5 parts by weight of the coffee liquid thereto, stirring for 20 to 40 minutes, and then adding 3 to 10 parts by weight of an espresso coffee stock solution to prepare a first crude crude mixture;
Preparing a coffee mixture by mixing 40 to 50 parts by weight of propylene glycol and 5 to 10 parts by weight of gums to 100 parts by weight of an espresso coffee stock solution;
Lowering the first crude crude mixture to 190 to 210° C., and then adding 1 to 5 parts by weight of the coffee mixture to 100 parts by weight of the first crude mixture to prepare a second crude mixture;
Lowering the second crude crude mixture to 170 to 190° C. and then applying it to the frying surface; And
The method of manufacturing a traditional Korean confectionery containing coffee comprising a; step of burying junk on the frying that the secondary crude mixture is applied. delete delete delete delete delete delete

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