KR102260661B1 - Manufacturing method of Korean cookie using filling of various kind - Google Patents

Abstract

The present invention relates to a method for manufacturing Korean confectionery using various kinds of fillings, and more particularly, to a method comprising: 1) mixing milk and sugar and warming it over low heat; 2) add sugar to egg yolk and mix; 3) mixing the materials of steps 1) and 2) and preparing a primary filling that is heated at 78 to 82°C; 4) completely cooling the filling, adding butter and whipping to prepare a secondary filling; 5) preparing the final filling cream by combining green tea powder, lemon juice, red bean powder, barley powder, yellow cheese powder and strawberry powder with the secondary filling to prepare a cream or 1) fresh cream with Earl Gray After boiling, wrapping and cooling; 2) melting the milk chocolate by bathing in water at 60°C; 3) aging the butter at 21°C until it becomes soft; 4) adding the cream of step 1) to the melted chocolate of step 2) to emulsify the cream, then adding the butter of step 3) and mixing; 5) hardening the mixed chocolate enough to be used through refrigeration to prepare a chocolate filling; it relates to a method of manufacturing Korean confectionery comprising a. The Korean sweets of the present invention do not smell of oil, are digested well even when consumed in large amounts, and do not get tired. It is possible to prevent substances harmful to the human body due to rancidity of oil generated during the manufacture of Korean sweets as much as possible, and by using various kinds of fillings It has the effect of improving the taste and functionality of

Description

Manufacturing method of Korean cookie using various kinds of fillings {Manufacturing method of Korean cookie using filling of various kinds}

The present invention relates to a method for manufacturing Korean confectionery using various kinds of fillings.

Hangwa is a confectionery eaten with tea, a traditional grain-processed food in Korea called gwajul, and is a traditional food that cannot be missed in ceremonies, holidays, and feasts (Lee KA, Korean Assoc 10(1): 33-39 (2001) ; Kim IH & Chung KH, J. Chitin Chitosan 5(2): 57-64 (2000) ; Jang SY, Korean J. Food Culture 28(5): 525-532 (2013)). Traditional Korean sweets were mainly made at home, but their use decreased due to the complicated and time-consuming manufacturing process and changes in lifestyle and eating habits due to the influx of foreign cultures. In addition, the consumption patterns of Korean sweets have changed due to social changes in which new foreign sweets are sold in a variety of ways and rituals are simplified (Kim HA et al., Korean J. Culinary Res. 19(1): 179-188 (2013)).

Hangwa can be broadly divided into milk-milk fruit, gangjeongryu, sanjaryu, polysikryu, jeonggwa, gwapyeonryu, maltgangjeongryu, and malt fruit depending on the method of making it or the materials used. The development of information and communication has made the world into a single planet, and as our culture is known, the Hallyu craze has arisen, and with the movement to globalize Korean food, attempts are being made to re-examine our traditional food. At the same time, research was conducted to develop oriental Korean sweets as desserts or snacks for Western food, and due to the influence of the times, research on making high-quality products by replacing the main ingredient, wheat flour, with glutinous rice flour in the highest possible ratio (Lee HS et al. , Korean J. Dietary Culture 7(3): 213-222 (1992)). In addition, even when sold as glutinous rice Korean sweets, the content of glutinous rice flour is partially replaced by 5-30%, so it is meaningful to promote the globalization of Korean sweets as well as domestically by manufacturing high value-added Korean sweets using traditional recipes and quality improvement. .

Recently, as interest in slow food has increased along with the promotion of rice consumption, Korean traditional food, Hangwa, is receiving new attention. Hangwa is a slow food that takes about a month to complete, and is a natural health food that does not contain any sugar or chemical additives. Glutinous rice flour is composed mainly of amylopectin without mixing amylose and amylopectin, which are the main components of rice. The quality characteristics of processed rice food during storage are affected by the gelatinization or aging of starch, and glutinous rice is characterized by a late aging process and softness and stickiness characteristics. Even when aged, it exhibits a reversible reaction by heat and returns to a luxurious state. has a Muffins and waffles prepared by mixing glutinous rice flour with wheat flour were also reported to have better storage and texture retention as glutinous rice flour was added (Kim JO & Shin MS, Korean J. Human Ecology 5(2): 33-43 (2002)).

However, the taste of traditional Korean sweets is limited and the main consumption group is limited to a specific age group, so it is necessary to increase the preference of the low-age group and general consumers. To this end, Korean Patent Application Laid-Open No. 10-2009-0121564 (2009.11.26.) discloses a manufacturing method of citrus fruit, and Korean Patent Publication No. 10-0997256 (2010.11.29.) discloses omija and turmeric. A method for producing functional traditional sujeokwa using is disclosed. The citrus fruit or functional traditional hand-made ghee using omija and turmeric has the advantage of providing a variety of tastes, but there is a problem that it smells of oil and is not digested well and gets tired when consumed in large amounts.

On the other hand, for tart, a dough made by mixing flour and butter is spread on a tart mold (pie plate) to make tart paper, and the baked tart paper is filled with cream dough and baked again. Manufactured by decorating with other confectionery products, it is a French-style pie characterized by the fact that the decoration materials such as fruits, vegetables, cream or other confectionery are visible as it is. It is a typical Western-style confectionery in the form of a pie whose top is not covered with pastries. Eat it with a sweet taste. The English name is used for both Tart and Tarte. It is a product made by putting various ingredients in a crispy tart dough, and it has become a social trend in the past few years to the extent that specialty stores have been created. In the case of tarts, the types of fillings that can be filled inside are limitless, and various additives can be added to the basic tart dough to create a new taste.

In addition, macarons are transmitted to various regions of France and begin to develop into different shapes and tastes. Nancy macaroons without macaroons, Saint-Emilion macaroons with Bordeaux wine added, Masiac macaroons with hazelnuts, and large A variety of macarons such as macarons of size, crunchy and soft chateaurin were started to be made. Then, in the 20th century, they improved what they had eaten without cream and made macarons in the form of sandwiching two macaroons with cream at Laduree, a famous French bakery. Today's macaron refers to this Laduree macaron.

Creams called fillings are added to such sweets as tarts and macaroons.

Accordingly, the present inventors recognized the above problems and tried to develop various preferences when manufacturing Korean sweets with soft and crisp quality in layers like traditional Korean sweets, while filling of sweets such as tarts or macaroons. By using the cream used, the present invention was completed by combining the taste of traditional Korean sweets and the characteristics of modern cakes and confirming that the preference was excellent.

It is an object of the present invention to use glutinous rice flour, in line with the recent food trend in which natural grains or fruits are simply processed without additives, and a method for manufacturing Korean confectionery in which cream used for filling of confectionery such as tarts or macaroons is grafted onto Korean confectionery. is to provide

Another object of the present invention is to provide a method of manufacturing Korean sweets that is easy to digest and does not get tired even when consumed in large amounts, can prevent substances harmful to the human body as much as possible due to rancidity of oil that occurs during the production of Korean sweets, and has high taste and functionality of Korean sweets will do

In order to achieve the above object, the present invention comprises the steps of: 1) mixing milk and sugar and warming over low heat; 2) add sugar to egg yolk and mix; 3) mixing the materials of steps 1) and 2) and preparing a primary filling that is heated at 78 to 82°C; 4) completely cooling the filling, adding butter and whipping to prepare a secondary filling; 5) preparing a final filling cream by combining ingredients selected from the group consisting of green tea powder, lemon juice, red bean powder, barley powder, yellow cheese powder and strawberry powder in the secondary filling; 6) natural fermentation of glutinous rice for at least 20 days after washing; 7) washing and drying the fermented glutinous rice again and pulverizing it to prepare glutinous rice flour; 8) preparing a glutinous rice dough with the glutinous rice flour, soybean water and water; 9) steaming the glutinous rice dough to prepare it in the shape of a glutinous rice cake; 10) preparing the glutinous rice base by separating the rice cakes into an appropriate shape, spreading them to a certain thickness, and drying them; 11) cutting the glutinous rice base to the size of gangjeong or gwazel base and then aging; 12) putting the filling cream of step 5) inside the aged glutinous rice base, soaking it twice in oil and frying; And 13) after the glutinous rice base fried in oil is coated with a mixture of natural powder selected from the group consisting of baeknyeoncho, sweet pumpkin and paprika, and rice fried rice; .

In addition, the present invention comprises the steps of: 1) putting Earl Gray in fresh cream and boiling it, then wrapping and cooling; 2) melting the milk chocolate by bathing in water at 60°C; 3) aging the butter at 21°C until it becomes soft; 4) adding the cream of step 1) to the melted chocolate of step 2) to emulsify the cream, then adding the butter of step 3) and mixing; 5) manufacturing the chocolate filling by hardening the mixed chocolate enough to be used through refrigeration; 6) natural fermentation of glutinous rice for at least 20 days after washing; 7) washing and drying the fermented glutinous rice again and pulverizing it to prepare glutinous rice flour; 8) preparing a glutinous rice dough with the glutinous rice flour, soybean water and water; 9) steaming the glutinous rice dough to prepare it in the shape of a glutinous rice cake; 10) preparing the glutinous rice base by separating the rice cakes into an appropriate shape, spreading them to a certain thickness, and drying them; 11) cutting the glutinous rice base to the size of gangjeong or gwazel base and then aging; 12) putting the chocolate filling of step 5) inside the aged glutinous rice base, soaking it twice in oil and deep frying; And 13) after the glutinous rice base fried in oil is coated with a mixture of natural powder selected from the group consisting of baeknyeoncho, sweet pumpkin and paprika, and rice fried rice; .

Hereinafter, the present invention will be described in detail.

The present invention comprises the steps of: 1) mixing milk and sugar and warming on low heat; 2) add sugar to egg yolk and mix; 3) mixing the materials of steps 1) and 2) and preparing a primary filling that is heated at 78 to 82°C; 4) completely cooling the filling, adding butter and whipping to prepare a secondary filling; 5) preparing a final filling cream by combining ingredients selected from the group consisting of green tea powder, lemon juice, red bean powder, barley powder, yellow cheese powder and strawberry powder in the secondary filling; 6) natural fermentation of glutinous rice for at least 20 days after washing; 7) washing and drying the fermented glutinous rice again and pulverizing it to prepare glutinous rice flour; 8) preparing a glutinous rice dough with the glutinous rice flour, soybean water and water; 9) steaming the glutinous rice dough to prepare it in the shape of a glutinous rice cake; 10) preparing the glutinous rice base by separating the rice cakes into an appropriate shape, spreading them to a certain thickness, and drying them; 11) cutting the glutinous rice base to the size of gangjeong or gwazel base and then aging; 12) putting the filling cream of step 5) inside the aged glutinous rice base, soaking it twice in oil and frying; And 13) after the glutinous rice base fried in oil is coated with a mixture of natural powder selected from the group consisting of baeknyeoncho, sweet pumpkin and paprika, and rice fried rice; .

In the method for manufacturing Korean traditional confectionery using peeling of the present invention, the egg yolk, sugar, butter, and milk are preferably 26 g, 28 g, 93 g, and 28 g, respectively, wherein the green tea powder, lemon juice, red bean powder, barley powder, It is more preferable that the yellow cheese powder and the strawberry powder are 60g, 45g, 60g, 60g, 60g, 60g, respectively.

In addition, in the manufacturing method of Korean confectionery using filling of the present invention, in step 9), stirring the glutinous rice dough every 20 minutes so that the rice cake is cooked evenly and becoming more sticky and soft, it is preferable to steam for 4 hours, ) step, it is preferable to dry the cut glutinous rice base for additional 12 hours and then store it frozen, and to fry in oil in step 12), first soak the glutinous rice base at 100° C. for 3 minutes, and secondly soak the It is desirable to quickly fry the glutinous rice base at 200℃ for 1 minute.

In addition, the present invention comprises the steps of: 1) putting Earl Gray in fresh cream and boiling it, then wrapping and cooling; 2) melting the milk chocolate by bathing in water at 60°C; 3) aging the butter at 21°C until it becomes soft; 4) adding the cream of step 1) to the melted chocolate of step 2) to emulsify the cream, then adding the butter of step 3) and mixing; 5) manufacturing the chocolate filling by hardening the mixed chocolate enough to be used through refrigeration; 6) natural fermentation of glutinous rice for at least 20 days after washing; 7) washing and drying the fermented glutinous rice again and pulverizing it to prepare glutinous rice flour; 8) preparing a glutinous rice dough with the glutinous rice flour, soybean water and water; 9) steaming the glutinous rice dough to prepare it in the shape of a glutinous rice cake; 10) preparing the glutinous rice base by separating the rice cakes into an appropriate shape, spreading them to a certain thickness, and drying them; 11) cutting the glutinous rice base to the size of gangjeong or gwazel base and then aging; 12) putting the chocolate filling of step 5) inside the aged glutinous rice base, soaking it twice in oil and deep frying; And 13) after the glutinous rice base fried in oil is coated with a mixture of natural powder selected from the group consisting of baeknyeoncho, sweet pumpkin and paprika, and rice fried rice; .

In the manufacturing method of Korean confectionery using the filling of the present invention, the fresh cream, milk chocolate, butter, and earl gray tea are each 96g, 100g, 18g, 6g to prepare the chocolate filling, and the chocolate filling 10 ~ It is preferable to inject 80 ml.

In addition, in the manufacturing method of Korean confectionery using filling of the present invention, in step 9), stirring the glutinous rice dough every 20 minutes so that the rice cake is cooked evenly and becoming more sticky and soft, it is preferable to steam for 4 hours, ) step, it is preferable to dry the cut glutinous rice base for additional 12 hours and then store it frozen, and to fry in oil in step 12), first soak the glutinous rice base at 100° C. for 3 minutes, and secondly soak the It is desirable to quickly fry the glutinous rice base at 200℃ for 1 minute.

When glutinous rice flour is added, it is possible to develop low-calorie, low-fat products because the oil absorption rate is lowered due to the characteristics of rice flour, and because it can reduce the gluten content in wheat flour, it can be provided as a health food desired by consumers. More glutinous rice flour can be used by passing glutinous rice flour through a 120 mesh sieve (<125 μm) in the dough for Korean sweets. In addition, product development using glutinous rice is expected to increase antioxidant activity and improve oxidative stability during storage as it contains not only nutritional ingredients and dietary fiber but also health functional substances.

The present invention is to improve the quality of our traditional Korean traditional Korean confectionery in a direction favored by consumers in recent years to increase its utility as a dessert or snack. The glutinous rice dough was fried in low-temperature oil to allow the oil to permeate, and then to reduce the calories and fat content of Hangwa made by squeezing it to give it a crispy taste. In other words, in order to reduce oil absorption during frying, reduce gluten, and improve oxidative stability and quality during storage, wheat flour was replaced with glutinous rice flour to prepare traditional Korean snacks. In addition, by comparing the case where paw paw tree fruit powder was added and not added during frying, the oil absorption rate during storage, morphological characteristics, and the degree of rancidity of fat were measured and compared after oil was removed immediately after frying. The oil absorption rate immediately after frying was compared by Soxhlet extraction, and Hangwa made from wheat was the highest at 20.66%, and decreased as the amount of glutinous rice flour increased.

From the above results, wheat flour was replaced with glutinous rice flour, and while maintaining the quality of traditional Korean confectionery, it had a low fat absorption rate, a soft and crisp texture, and was able to suppress rancidity of fat during storage. By collecting rust on oriental fruits, it is possible to increase the utilization of high-quality oriental fruits with improved oxidative stability. In addition, the degree of preference for Korean food using the above peeling was very high.

As described above, the Korean sweets prepared by the present invention do not smell of oil, have the advantage of being digested well and not getting tired even when consumed in large amounts, and can prevent substances harmful to the human body due to rancidity of oil generated during the manufacturing of Korean sweets as much as possible, and various By using the peeling, the taste and functionality of Korean traditional snacks are highly effective.

Hereinafter, the present invention will be described in more detail through examples. These examples are only for illustrating the present invention in more detail, and it will be apparent to those of ordinary skill in the art that the scope of the present invention is not limited by these examples according to the gist of the present invention. .

The present invention is largely divided into a manufacturing step of the peeling cream and a step of manufacturing the final Korean confectionery.

Step 1: Preparation of peeling cream

The production of the peeling cream can be further divided into the production of two types of peeling creams as follows.

1) Peeling cream of green tea powder, lemon juice, red bean powder, barley powder, yellow cheese powder and strawberry powder

First, mix milk and sugar and heat over low heat, and add sugar to egg yolk separately and mix. This is mixed and heated at 78~82℃ to prepare the primary filling. After cooling the primary filling completely, adding butter and whipping to prepare the secondary filling, the final filling cream is prepared by combining ingredients selected from the group consisting of green tea powder, lemon juice, red bean powder, barley powder, yellow cheese powder and strawberry powder. do.

2) Preparation of chocolate filling

Chocolate filling is first performed in three separate processes. First, put Earl Gray in whipped cream and boil, wrap and cool, second melt milk chocolate by boiling with water at 60℃, and thirdly, aged butter at 21℃ until it becomes soft. Put the first whipped cream in the second chocolate to emulsify the whipped cream, then add the third butter, mix, and keep refrigerated to harden enough to be used, making chocolate filling.

Step 2: Manufacturing Steps of Hangwa

After immersing glutinous rice in clear water at 28~32℃, it is fermented for about 20~40 days while maintaining constant temperature and humidity without adding any additives. If the temperature of the water for fermentation is less than 28 ℃, fermentation is not possible or the progress is slow, and if the temperature of the water is more than 32 ℃, it is easy to rot. Although there is a slight odor during the fermentation process, beneficial microorganisms are produced by the fermentation process. It is desirable to clean the fermented glutinous rice for an additional two days or more. After drying the fermented glutinous rice to remove moisture, it is ground into a fine powder to prepare glutinous rice flour. Fermented glutinous rice may be subjected to two or more grinding processes. The grinding process may be performed by a general grinding machine, but may also be performed manually.

Before kneading the pulverized glutinous rice flour, prepare soybean water to be used for the dough. A variety of beans such as soybeans, mung beans, peas, kidney beans, and black beans may be used as the beans used in the production of soybeans, and the present invention is not limited by the type of beans. Soybeans are immersed in water and soaked in water for about a day, then the soybeans and water are mixed with a mixer to prepare bean water. When the glutinous rice flour is kneaded and then steamed, the soybean water makes the tissues adhere to each other and coagulate due to the protein component, making the texture of Korean confections softer.

Add soybean water to glutinous rice flour and knead it thinly. And, if necessary, the kneaded glutinous rice is aged for more than one day, in order to obtain a soft texture. Of course, you can knead the glutinous rice flour without adding soybean water if necessary.

The kneaded glutinous rice flour is steamed for 4 to 5 hours using steam in a steamer, steamer, etc., and then cooked evenly to make glutinous rice cake. The steamed glutinous rice dough is agitated, which causes air to be evenly mixed into the dough and spores are formed inside the rice cake. The more spores contained inside the rice cake, the better the chewing texture. For such agitation, it is preferable to stir every 20 minutes during steaming for 4 to 5 hours. In addition, such agitation makes the rice cakes softer and more sticky.

The stirred rice cakes are separated into appropriate shapes, spread out to a certain thickness, dried appropriately to prepare a glutinous rice base, and then molded and dried into a certain shape again. In the case of the oriental confection according to this example, the glutinous rice base was dried for 24 hours to prepare dry rice cakes, cut to the size of gangjeong or gwazel base, dried for 12 hours, and then frozen and aged. Of course, it can be manufactured in various shapes, such as a sphere or polyhedral shape, in addition to gangjeong or gwazul, and the present invention is not limited by the shape in which such a glutinous rice base is manufactured.

In the molding and drying method, first, the stirred rice cake is poured into a mold, etc. to have a desired shape. At this time, fermented potato starch may be applied to the mold. Fermented potato starch prevents the sticky rice cakes from adhering to the mold. Drying may be carried out after molding the chal-tteok, and may proceed in the order of primary drying, molding, and secondary drying. The glutinous rice base may be dried to a moisture content of 5% or less. If the glutinous rice base is not sufficiently dried, moisture is sufficiently removed because it is easily broken in the process of expansion by the frying process performed later. In the drying process, it is preferable to dry the glutinous rice base at 24° C. for about 10 hours.

After cutting the dried glutinous rice base to an appropriate size, it is aged for about 24 hours. In this aged glutinous rice base, various kinds of filling cream prepared above are put inside, soaked twice in oil and fried.

Due to the aging, the strength of Hangwa increases. In the present invention, it was aged by freezing storage at 4°C. The dried glutinous rice base is fried in oil twice to expand the volume. As mentioned above, the shape of the glutinous rice base is not limited to gangjeong and gwazel, but may have various shapes such as a ball and a polyhedron. Therefore, the present invention is not limited by the shape of the glutinous rice base. Dried glutinous rice cakes are first fried in oil at 80~110℃ for 2~5 minutes so that they are slightly thick, and then rapidly fried in oil at 180~250℃ for 40~70 seconds to expand the volume. Various oils such as soybean oil may be used as the oil used at this time. In this example, the first frying was performed at 100° C. for 3 minutes, and in the second case, it was fried at 200° C. for 1 minute.

In the above, in order to produce a glutinous rice base, washing and fermentation of glutinous rice, grinding, production of soybean water, kneading, steaming, stirring, primary drying, molding, secondary drying, primary frying, secondary frying and maturation were exemplified. , The glutinous rice base does not necessarily have to be produced by the above process, and may be produced by omitting at least one of the above processes or adding other processes other than the above processes as necessary.

Prepare fried rice by mixing natural flour and rice fried rice. And, after applying the chocheong on the prepared glutinous rice base fried in oil, the fried rice is coated here to complete the Korean snack.

<Example 1> Preparation of Korean confectionery using peeling cream containing green tea powder

First, 14g of milk and 14g of sugar were mixed and heated over low heat, and 26g of egg yolk was separately added and mixed with 14g of sugar. This was heated at 78 ~ 82 ℃ to prepare a primary filling. After cooling the primary filling completely, adding 93 g of butter and whipping to prepare a secondary filling, 60 g of green tea powder was added and blended to prepare a final filling cream.

After washing glutinous rice, it was immersed in clear water at 30° C. and naturally fermented for about 25 days while maintaining constant temperature and humidity without adding any additives. After the naturally fermented glutinous rice was washed again, the water was removed and ground into a fine powder to form glutinous rice flour.

Before kneading the pulverized glutinous rice flour, a small amount of soybean water to be used for the dough was prepared. Soybeans were immersed in water and soaked in water for about a day, and then beans and water were mixed with a mixer to prepare soybean water. Soybean water and water were added to glutinous rice flour and kneaded thinly, and then aged for one day. The aged glutinous rice dough was put in a syrup and steamed for 4 hours. At this time, the rice cake was stirred every 20 minutes to make it sticky and soft.

The glutinous rice cake was formed by molding the glutinous rice cake in the shape of a rice cake, and drying it at 24° C. for 10 hours to prepare a glutinous rice base. The glutinous rice base was again cut to an appropriate size, dried and aged for 24 hours. The peeling cream of green tea powder prepared earlier was put inside the aged glutinous rice base, soaked in oil for 3 minutes at a temperature of 100°C, and then quickly fried a second time in oil at 200°C for 1 minute to expand the volume. . Hangwa was completed by coating tempura coated with jocheong and coated with rice tempura.

The rice fried rice can be prepared by a conventional process. For example, using a puffing machine to prepare fried rice. Specifically, the temperature of the puffing machine is 245 to 255 ℃ and carried out for 15 minutes. When the puffing machine puts grains in the pressure cooker and seals them with a pressure lid and heats for a certain period of time, the water vapor inside the grains expands and the pressure inside the pressure cooker rises rapidly. In this state, when the pressure lid is opened, the grains rapidly expand. It is a device that processes grains using the principle of

<Example 2> Preparation of Korean confectionery using peeling cream containing lemon juice

A traditional Korean snack was prepared in the same manner as in Example 1, except that 45 g of lemon juice was used instead of 60 g of green tea powder.

<Example 3> Preparation of Korean confectionery using peeling cream containing red bean powder

Hangwa was prepared in the same manner as in Example 1, except that 60 g of red bean powder was used instead of 60 g of green tea powder.

<Example 4> Preparation of Korean confectionery using peeling cream containing barley powder

Hangwa was prepared in the same manner as in Example 1, except that 60 g of barley powder was used instead of 60 g of green tea powder.

<Example 5> Preparation of Korean confectionery using peeling cream containing yellow cheese powder

Hangwa was prepared in the same manner as in Example 1, except that 60 g of yellow cheese powder was used instead of 60 g of green tea powder.

<Example 6> Preparation of Korean confectionery using peeling cream containing strawberry powder

Hangwa was prepared in the same manner as in Example 1, except that 60 g of strawberry powder was used instead of 60 g of green tea powder.

<Example 7> Preparation of Korean confectionery using peeling cream containing chocolate peeling

Put Earl Gray in fresh cream and boil it together, then put it in a container and cool it through wrapping.

Milk chocolate was melted by boiling it in warm water (60°C). Whipped cream was added to melted chocolate and emulsified with whipped cream.

After the butter was stored at room temperature (21° C.) until it became soft, butter was added to the chocolate and mixed, and the mixed chocolate was hardened enough for use through refrigeration storage. The manufacturing process of Hanwa after that is the same as in Example 1.

<Comparative Example 1>

Traditional Korean sweets were purchased from the market.

<Experimental Example 1>

The Hangwa prepared in Examples 1 to 7 and the traditional Hangwa of Comparative Example 1 were sampled by 10 men and women in their 20s, 30s, 40s, and 50s, 10 each, and taste, smell, digestion After evaluating the degree and the degree of boredom, the results were averaged and shown in Table 1.

division Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Example 7 Comparative Example 1 flavor 4.5 4.4 4.6 4.5 4.6 4.7 4.7 2.4 smell 4.6 4.8 4.7 4.8 4.6 4.6 4.8 2.6 degree of digestion 4.6 4.7 4.5 4.4 4.7 4.6 4.7 3.2 boredom 4.7 4.6 4.8 4.7 4.6 4.8 4.7 2.3

[Taste] 1: No taste 3: Normal 5: Spicy

[Smell] 1: Smells of oil 3: Slightly smells of oil 5: No smell of oil

[Digestibility] 1: Heavy 3: Normal 5: Good digestion

[Level of boredom] 1: Tired 3: Normal 5: Not tired

Referring to Table 1, it can be seen that the Korean traditional sweets of Examples 1 to 7 do not smell of oil compared to the traditional Korean sweets of Comparative Example 1, are easily digested, and do not get tired even when consumed in large amounts.

<Experimental Example 2> Oil absorption rate of Korean food

After frying Hangwa, the oil content of Hangwa soaked in during the frying process was compared by measuring the crude lipid content, and ethyl ether as a solvent was measured using a Soxhlet extractor (5 g of Hangwa sample was measured and placed in a cylindrical filter paper, and cotton was placed on top. The sample was not removed, and 130 mL of ethyl ether was added, followed by extraction for 16 hours). The ratio of the crude lipid content after frying was expressed as the oil absorption rate.

Oil absorption rate (%) = (W-Wo)/S × 100

W = dry content of water after fat extraction

Wo = empty water content

S = sample volume

As a result of measuring the oil absorption rate immediately after frying Hangwa with crude oil, the oil absorption rate of Hangwa prepared using only wheat flour was found to be the highest at 20.76% (Comparative Example 5). As the amount of glutinous rice flour added increased, the overall oil absorption rate decreased. Comparative Example 4 was 18.54%, Comparative Example 3 was 15.67%, and Comparative Example 2 was 15.34%. The oil absorption rate of Example 1 was 11.54%. It is judged that glutinous rice flour contained dietary fiber and protein, and that the functionality of paw paw tree fruit powder also worked. Through this result, it can be confirmed that the oil absorption rate of the Korean food with glutinous rice flour is reduced compared to the Korean food prepared only with wheat flour. It can be seen that when glutinous rice flour is added, the protein of the flour absorbs the oil, whereas the starch lowers the oil absorption rate. . It is judged that glutinous rice flour has a low protein content and glutinous rice has almost no amylose content. It was also considered to affect lipid rancidity during storage.

Above, the present invention has been described in detail with reference to preferred embodiments, but the present invention is not limited to the above embodiments, and various modifications can be made by those skilled in the art within the scope of the technical spirit of the present invention. This is possible.

Claims (7)

1) Mix milk and sugar and heat it over low heat;
2) add sugar to egg yolk and mix;
3) mixing the materials of steps 1) and 2) and preparing a primary filling heated at 78 to 82°C;
4) completely cooling the filling, adding butter and whipping to prepare a secondary filling;
5) preparing a final filling cream by combining ingredients selected from the group consisting of green tea powder, lemon juice, red bean powder, barley powder, yellow cheese powder and strawberry powder in the secondary filling;
6) natural fermentation of glutinous rice for at least 20 days after washing;
7) washing and drying the fermented glutinous rice again and pulverizing it to prepare glutinous rice flour;
8) preparing a glutinous rice dough with the glutinous rice flour, soybean water and water;
9) steaming the glutinous rice dough to prepare it in the shape of a glutinous rice cake;
10) preparing the glutinous rice base by separating the rice cakes into suitable shapes, spreading them to a certain thickness, and drying them;
11) the step of aging the glutinous rice base after cutting it to the size of Gangjeong or Gwazel base;
12) putting the filling cream of step 5) inside the aged glutinous rice base, soaking it twice in oil and frying; and
13) A method of manufacturing Korean confectionery using a filling comprising; after the oil-fried glutinous rice base is coated with a mixture of rice flour and natural powder selected from the group consisting of baeknyeoncho, sweet pumpkin and paprika.
The method according to claim 1, wherein the egg yolk, sugar, butter, and milk are 26g, 28g, 93g, and 28g, respectively.
The method of claim 2, wherein the green tea powder, lemon juice, red bean powder, barley powder, yellow cheese powder and strawberry powder are each 60g, 45g, 60g, 60g, 60g, 60g. .
1) Put Earl Gray in fresh cream, boil, wrap and cool;
2) melting the milk chocolate by bathing in water at 60°C;
3) aging the butter at 21°C until it becomes soft;
4) adding the cream of step 1) to the melted chocolate of step 2) to emulsify the cream, then adding the butter of step 3) and mixing;
5) preparing the chocolate filling by hardening the mixed chocolate enough to be used through refrigeration;
6) natural fermentation of glutinous rice for at least 20 days after washing;
7) washing and drying the fermented glutinous rice again and pulverizing it to prepare glutinous rice flour;
8) preparing a glutinous rice dough with the glutinous rice flour, soybean water and water;
9) steaming the glutinous rice dough to prepare it in the shape of a glutinous rice cake;
10) preparing the glutinous rice base by separating the rice cakes into suitable shapes, spreading them to a certain thickness, and drying them;
11) the step of aging the glutinous rice base after cutting it to the size of Gangjeong or Gwazel base;
12) putting the chocolate filling of step 5) inside the aged glutinous rice base, soaking it twice in oil and deep frying; and
13) A method of manufacturing Korean confectionery using a filling comprising; after the oil-fried glutinous rice base is coated with a mixture of rice flour and natural powder selected from the group consisting of baeknyeoncho, sweet pumpkin and paprika.
5. The method of claim 4, wherein the fresh cream, milk chocolate, butter, and earl gray tea are each 96g, 100g, 18g, and 6g to prepare a chocolate filling, and 10 to 80ml of the chocolate filling is injected per each sweetener A manufacturing method of oriental medicine using the peeling.
[Claim 5] The method according to claim 1 or 4, wherein in step 9), the glutinous rice dough is stirred every 20 minutes and steamed for 4 hours so that the rice cake is cooked evenly and becomes more sticky and soft. .
[Claim 5] The method of claim 1 or 4, wherein in step 11), the cut glutinous rice base is further dried for 12 hours and then stored frozen, and fried in oil in step 12) is primarily glutinous rice base at 100°C. Soaked for 3 minutes, and secondly, a method of manufacturing Korean confectionery using peeling, characterized in that the soaked glutinous rice base is rapidly fried at 200° C. for 1 minute.