KR102312790B1 - Red ginseng yanggaeng and cooking method thereof - Google Patents

Abstract

It relates to red ginseng yanggaeng and its manufacturing method, which comprises (a) mixing agar powder and water to soak, (b) boiling the soaked agar mixture over medium heat, and adding water after a preset time elapses and then boiling again. Step, (c) Mix honey, salt and cinnamon powder over low heat, mix the sediment over low heat, and stir while continuing to boil over medium heat. (d) When the ingredients boil, reduce the heat to low again and marinate in nuts and honey. Add red ginseng or red ginseng jeonggwa, stir to mix each ingredient evenly, stop heating, and (e) pour boiled yanggaeng into a container and harden it at room temperature until it hardens, thereby increasing the efficacy of red ginseng. It can be optimized to cook red ginseng yanggaeng.

Description

Red ginseng yanggaeng and its cooking method {RED GINSENG YANGGAENG AND COOKING METHOD THEREOF}

The present invention relates to a red ginseng yanggaeng and a cooking method thereof, and more particularly, to a red ginseng yanggaeng prepared by adding red ginseng marinated in honey or fresh ginseng, and a cooking method thereof.

Recently, as the Western dessert culture is increasing among the younger generation, the luxury of jelly, one of the foods used for dessert, is continuously being made. , the consumption of jellies and jams is also increasing at the same time, and the types are diversifying.

A local food corresponding to such jelly is yanggaeng (羊羹).

In general, yanggaeng is made by mixing grain flour, sugar, and red bean paste, adding agar to it, heating it, and then boil it down to about 70% sugar content, put it in a mold to harden it, cut it to an appropriate size, and pack it. , and pour it into a packaging container to manufacture a molded product.

Such yanggaeng can be divided into soft yanggaeng, suyanggaeng, and jeung yanggaeng according to the ingredients and manufacturing method.

Jeungyanggaeng is made by kneading flour, saragu, and salt until it becomes elastic and mixing it with sugar.

Yeonyanggaeng is hardened by boiling agar, sugar and red bean paste well. It has the advantage of high storage stability due to low moisture content and high sugar content.

Suyanggaeng has the same manufacturing method as Yeonyanggaeng, but contains more water and salt.

Recently, in the process of mixing red bean paste, sugar, and agar with water, and heat-treating it, they add other ingredients such as sweet potatoes, fruits, mushrooms, and cheonggukjang to produce distinctive products.

For example, Patent Documents 1 to 5 below disclose yokan to which various auxiliary materials are added, and techniques for a cooking method thereof.

Korean Patent Publication No. 10-2012-0078991 (published on July 11, 2012) Korean Patent Publication No. 10-2016-0095422 (published on August 11, 2016) Republic of Korea Patent Registration No. 10-0615604 (Announced on August 25, 2006) Republic of Korea Patent Registration No. 10-1793248 (Notice on November 2, 2017) Republic of Korea Patent Registration No. 10-0438391 (published on July 2, 2004)

Patent Document 5 describes a red ginseng yanggaeng with enhanced palatability and functionality by adding a red ginseng concentrate, and a composition of a manufacturing method thereof.

However, Patent Document 5 is a configuration for adding ginseng essence that captures the ginseng flavor generated during the production of red ginseng, and there was a limitation in that the taste and function of red ginseng could not be sufficiently exhibited in this way of adding ginseng essence during the production of yanggaeng.

In particular, as a large amount of sugar is added to yanggaeng according to the prior art, there is a problem in that the sugar content is high, the sweetness is strong, and the adverse health effects due to the sugar occur.

Therefore, by adding red ginseng or fresh ginseng marinated in honey to manufacture yanggaeng, it is required to develop a technology that can minimize sugar content while providing sweet taste of yanggaeng, and maximize the efficacy of ginseng to promote health.

An object of the present invention is to provide a red ginseng yanggaeng capable of producing yanggaeng by adding red ginseng marinated in honey or fresh ginseng, and a cooking method thereof.

Another object of the present invention is to provide a red ginseng yanggaeng and a cooking method thereof, which can be cooked by minimizing the sugar content of the yanggaeng and optimizing the efficacy of ginseng.

In order to achieve the above object, the cooking method of red ginseng yanggaeng according to the present invention comprises the steps of (a) mixing and soaking agar powder and water, (b) boiling the soaked agar mixture over medium heat, When the time elapses, add water and boil again, (c) mix honey, salt, and cinnamon powder over low heat, mix the sediment over low heat, and stir while continuing to boil over medium heat, (d) when the ingredients boil again Reduce the heat to low, marinate in nuts and honey, add aged red ginseng or red ginseng jeonggwa, stir to mix each ingredient evenly, stop heating, and (e) pour boiled yanggaeng into a container and harden at room temperature until firm characterized in that

In addition, in order to achieve the above object, the red ginseng yanggaeng according to the present invention is characterized in that it is prepared using the above-described cooking method of the red ginseng yanggaeng.

As described above, according to the red ginseng yanggaeng and its cooking method according to the present invention, by cooking yanggaeng using red ginseng, a representative health food, the effect of optimizing the efficacy of red ginseng yanggaeng can be obtained.

That is, according to the present invention, the effect of optimizing the efficacy of red ginseng can be provided by cooking yanggaeng using red ginseng tablets prepared by marinating red ginseng or fresh ginseng in honey or by soaking chopped red ginseng in honey and applying heat. is obtained

And according to the present invention, instead of generally adding sugar when cooking yanggaeng, red ginseng honey is added to give sweetness, and by minimizing the sugar content of the cooked yanggaeng, the sweetness caused by excessive sugar input is reduced, and sugar content is minimized to reduce the sugar content. An effect of being able to prevent adverse health effects due to its use is obtained.

In addition, according to the present invention, after soaking agar in about half of the total amount of water to be added, heat is applied to generate viscosity, and the remaining water is further mixed to dilute the agar mixture, thereby adjusting the viscosity of the agar mixture to adjust the water and agar. By mixing the powder evenly, the effect of being able to cook yanggaeng with good mixing condition is obtained.

In addition, according to the present invention, it is possible to cook red ginseng yanggaeng through the same cooking process using pea sediment or pumpkin sediment instead of red bean paste.

Accordingly, according to the present invention, a three-color red ginseng yanggaeng is provided by connecting red, green, and yellow red ginseng yanggaeng cooked using red bean paste, pea sediment, and pumpkin sediment, or a red ginseng yanggaeng having different colors and tastes. The effect that you can do it is obtained.

1 is a process diagram sequentially explaining a method of cooking red ginseng yanggaeng according to a preferred embodiment of the present invention;
2 to 7 are exemplary views of each cooking process according to the cooking method of hongsang yanggaeng according to a preferred embodiment of the present invention;
8 and 9 are diagrams illustrating materials for cooking red ginseng yanggaeng using pea sediment and pumpkin sediment, respectively, according to another embodiment of the present invention.

Hereinafter, red ginseng yanggaeng and a cooking method thereof according to a preferred embodiment of the present invention will be described in detail with reference to the accompanying drawings.

1 is a flowchart sequentially explaining a method of cooking red ginseng yanggaeng according to a preferred embodiment of the present invention.

Hereinafter, terms indicating directions such as 'left', 'right', 'front', 'rear', 'up' and 'downward' are defined as indicating each direction based on the state shown in each figure. do.

As shown in FIG. 1, the cooking method of red ginseng yanggaeng according to a preferred embodiment of the present invention includes (a) mixing agar powder and water (S10), (b) boiling the soaked agar mixture over medium heat, When the preset time has elapsed, add water and boil again (S12), (c) Mix honey, salt, and cinnamon powder over low heat, mix the sediment over low heat, and stir while continuing to boil over medium heat ( S14), (d) When the ingredients boil, reduce the heat to low again, add red ginseng marinated in nuts and honey, stir to mix each ingredient evenly, and then stop heating (S16) and (e) Pour the boiled yanggaeng into a container at room temperature Including a step (S18) of hardening until hardened.

A method of cooking red ginseng yanggaeng according to a preferred embodiment of the present invention will be described in detail with reference to FIGS. 2 to 7 .

2 to 7 are exemplary views of each cooking process according to the cooking method of hongsang yanggaeng according to a preferred embodiment of the present invention.

For example, hongsang yanggaeng is 3 to 5 g of agar powder, 120 to 180 g of water, 50 to 60 g of red ginseng honey, 20 to 30 g of red ginseng tablets and 20 to 30 g of chestnuts based on 250 g of red bean paste, which is the main material, as shown in FIG. It is prepared using 30g, 20-30g of walnuts, 1g of salt, and 1g of cinnamon powder.

In detail, in step S10 of FIG. 1, about 3 to 5 g of agar powder and about 60 to 90 g of water are mixed and soaked for about 20 minutes (FIG. 3).

Agar (寒天) is dried agar by freeze dehydration or compression dehydration. The agar solution has a strong coagulation power, and the solidified material has a relatively high melting point and does not decay easily. Because of its high retention capacity, it is widely used in food processing such as confectionery such as jelly and jam, ice cream, and brewing leftovers. .

Such agar functions to control the hardening time during the manufacture of yanggaeng. That is, when the amount of agar is increased, the yanggaeng hardens quickly in step S18, but the taste of the cooked yanggaeng is reduced by increasing the crunchy texture.

After boiling the agar mixture soaked in step S12 for about 3 minutes on medium heat, mix 60 to 90 g of water again and boil for about 2 minutes more (FIG. 4 (a), (b)).

As described above, in the present invention, water and agar are first mixed and boiled, and then water is added again, and the second mixture is mixed and boiled again.

In general, when agar is soaked in water and heated, the agar mixture immediately becomes viscous and becomes thick.

Therefore, in the present invention, after soaking agar in about half of the total amount of water to be added, heat is applied to generate viscosity, and the remaining water is further mixed to dilute the agar mixture, thereby adjusting the viscosity of the agar mixture to evenly distribute water and agar powder. By mixing, it is possible to prepare yokan with good mixing condition.

In step S14, add 50 to 60 g of honey, salt and a little bit of cinnamon powder, for example, 1 g, respectively, and mix them, then mix the sediment over low heat again, and stir while continuing to boil for about 3 to 4 minutes on medium heat ( a) to (d)).

Here, the honey may be prepared as red ginseng honey marinated with red ginseng in order to enhance the flavor of yanggaeng and the efficacy of red ginseng.

That is, when fresh ginseng is fermented for about 7 hours, the fermented fresh ginseng is colored black, light yellowish brown, or light reddish brown.

So, in this embodiment, fermented red ginseng is marinated in natural honey, and red ginseng honey containing the active ingredient of red ginseng is added to obtain the efficacy of red ginseng, and the aroma of red ginseng can be added to the agar mixture more strongly.

Meanwhile, the salt functions to enhance the sweetness of yanggaeng, and may be prepared as sea salt by subtracting bittern water.

Cinnamon is a spice that provides its own flavor and provides a preservative effect to cooked yokan. Therefore, according to the present invention, it is possible to increase the shelf life of the cooked yanggaeng by adding cinnamon.

Therefore, salt and cinnamon are used to control the taste and aroma of yanggaeng, and the present invention can control the amount of salt and cinnamon to be added during cooking of yanggaeng.

As described above, in the present invention, instead of generally adding sugar when cooking yanggaeng, red ginseng honey is added to give sweetness, and the sugar content of cooked yanggaeng can be minimized.

Accordingly, the present invention can reduce the sweetness caused by excessive sugar input in the prior art and minimize the sugar content to prevent adverse health effects caused by the use of sugar.

When the ingredients mixed in step S16 come to a boil while making a 'tock' sound, reduce the heat to low again, add nuts, such as 20 to 30 g chestnuts, 20 to 30 g walnuts, and 20 to 30 g red ginseng marinated in honey, and mix thoroughly while stirring, then heat to stop (FIG. 6 (a) to (d)).

Chestnuts and walnuts enhance the texture of yanggaeng and provide unique efficacy.

For this purpose, chestnuts and walnuts may be used in canned products, or raw chestnuts and walnuts may be boiled and stewed.

Of course, the nuts may be variously changed, such as chestnuts and walnuts, pine nuts, almonds, peanuts, etc., and the input amount may be adjusted according to taste.

Red ginseng may be prepared in a state that is marinated in natural honey and aged for about 1 to 3 months.

In this embodiment, it is explained that red ginseng marinated in honey is added, but the present invention can also cook red ginseng yanggaeng using fresh ginseng marinated in honey or red ginseng jeonggwa.

Fresh ginseng can be steamed at least once to prevent spoilage due to moisture and to enhance its texture, then minced and marinated in honey.

Red ginseng tablets are made by steaming fresh ginseng more than once, drying it, marinating it in honey, and then boiling it with heat.

Red ginseng (紅蔘) is ginseng with a light yellowish brown or light reddish brown color by carefully selecting 6-year-old fresh ginseng of good quality produced in the right place for ginseng cultivation and steaming it for a long time without peeling it.

That is, fresh ginseng canned from the field is first classified into grades 1 to 1 based on size and shape, and then changed to red ginseng after washing, steaming, and drying.

Such red ginseng contains glycosides, ginseng flavoring ingredient (panacen), polyacetylene-based compound, nitrogen-containing ingredient, flavonoid, vitamin (group B), trace element, enzyme, antioxidant, organic acid, and amino acid.

Red ginseng is a representative health food in Korea whose efficacy has been proven through numerous clinical trials and research papers. It lowers blood sugar level, protects the liver, acts on the endocrine system, and indirectly acts effectively on sexual behavior and reproductive effects, and has anti-inflammatory and anti-tumor properties. It has an action (抗腫瘍作用), a protective effect against radiation, and an action to protect and soften the skin.

In other words, red ginseng removes toxins from raw ginseng during the steaming process and creates new physiologically active ingredients beneficial to the body. Because of its high content, it helps to strengthen the immune function, helps improve the constitution, helps the active normal cells, and because it is well digested and absorbed, it can be taken by anyone, regardless of age or gender, and changes in the contents are not affected even after long-term storage. There are no features.

Therefore, in this embodiment, by marinating red ginseng or fresh ginseng in honey or using red ginseng jeonggwa for cooking yanggaeng, the efficacy of red ginseng can be effectively provided.

In particular, the red ginseng extract obtained by extracting red ginseng with water extracts only about 47.8% of the components that are soluble in water. Accordingly, the efficacy of red ginseng can be effectively utilized.

On the other hand, if the amount of red ginseng marinated in honey, fresh ginseng, or red ginseng tablet is excessive, the yanggaeng is hardened and hardened.

Therefore, in this embodiment, the input amount of red ginseng, fresh ginseng, and red ginseng tablets marinated in honey was described as 30 g, but the present invention is to add red ginseng or red ginseng tablets to 30 g or less, or 30 g or more, up to 50 g or less according to taste. it is preferable

Pour the yanggaeng boiled in step S18 into a container and harden it for about 3 hours at room temperature until it hardens (FIG. 7(a) and (b)).

At this time, as shown in FIG. 7 , the container may be provided in a size and shape capable of individual packaging, or may be provided in a size and shape capable of forming a plurality of yanggaeng at once.

If a container having a size and shape capable of forming a plurality of yanggaeng at once is used, the hardened yanggaeng is cut into a size and shape that can be individually packaged.

On the other hand, before pouring the boiled yanggaeng into the container, it is preferable to spray or apply water to the inner surface of the container so that the hardened yanggaeng can be easily separated.

In addition, the surface of the cooked yanggaeng can be applied with a maze using a brush to enhance the visual aesthetics and increase marketability.

The labyrinth functions as a natural varnish that provides luster and luster to the surface of the yokan.

In this labyrinth, fruit jam such as apricot jam or apple jam can be boiled by mixing water and starch syrup, and then the juice filtered through a sieve can be used.

For example, when making a labyrinth, fruit jam, water, and starch syrup may be added in a ratio of 10:1.5:1, respectively.

As described above, the present invention promotes the appetite of the eater by providing a visually appetizing yokan by forming the luster and luster of the surface of the yanggaeng, and by using the fruity flavor from the fruit jam, not only adults but also young children can consume it without any objection. can do it

Through the process as described above, the present invention can cook red ginseng yanggaeng by optimizing the efficacy of red ginseng by cooking yanggaeng using red ginseng, which is a representative health food.

Meanwhile, in the above embodiment, it has been described that red bean paste is used as the main material, but the present invention is not necessarily limited thereto.

For example, FIGS. 8 and 9 are diagrams illustrating materials for cooking red ginseng yanggaeng using pea sediment and pumpkin sediment, respectively.

In the present invention, red ginseng yanggaeng can be cooked through the same cooking process using pea sediment shown in FIG. 8 or pumpkin sediment shown in FIG. 9 instead of red bean paste.

In addition, the present invention may provide a three-color red ginseng yanggaeng by connecting red, green, and yellow red ginseng yanggaeng cooked using the red bean paste, pea sediment, and pumpkin sediment, or to provide red ginseng yanggaeng having different colors and tastes. have.

Although the invention made by the present inventors has been described in detail according to the above embodiments, the present invention is not limited to the above embodiments, and various modifications can be made without departing from the gist of the present invention.

The present invention is applied to red ginseng yanggaeng for cooking red ginseng yanggaeng using red ginseng marinated in honey or red ginseng jeonggwa and its cooking method technology.

Claims (6)

(a) a step called by mixing agar powder and water,
(b) raising the soaked agar mixture on medium heat to boil to generate viscosity, and when a preset time has elapsed, add water and boil again to adjust the viscosity of the agar mixture;
(c) Mix honey, salt, and cinnamon powder over low heat, mix the sediment over low heat, and stir while continuing to boil over medium heat;
(d) When the ingredients boil, reduce the heat again to low heat and marinate in nuts and honey, add aged red ginseng or red ginseng jeonggwa, stir to mix each ingredient evenly, and then stop heating;
(e) pouring the boiled yokan into a container and hardening at room temperature until hardened; and
(f) applying honey or labyrinth to form gloss and gloss on the surface of the hardened red ginseng yanggaeng;
The red ginseng yanggaeng is sweetened with 3 to 5 g of agar powder, 120 to 180 g of water, 50 to 60 g of honey, and honey to reduce the sugar content of cooked yanggaeng and increase the efficacy of ginseng, based on 250 g of sediment, the main ingredient. Fermented red ginseng, minced fresh ginseng or steamed fresh ginseng more than once steamed and dried, marinated in honey, and cooked with 20-30 g of red ginseng tablets, 40-60 g of nuts, salt and cinnamon powder,
The sediment is provided as one of red bean sediment, pea sediment, and pumpkin sediment,
Two or more red ginseng yanggaengs with different colors and flavors are connected, or each red ginseng yanggaeng is packaged together.
The honey is a method of cooking red ginseng yanggaeng, characterized in that it is prepared by fermenting fresh ginseng for 7 hours, soaking black fermented red ginseng, and preparing red ginseng honey containing the active ingredient of red ginseng. delete delete delete delete A red ginseng yanggaeng prepared by using the cooking method for red ginseng yanggaeng according to claim 1.

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