KR102364270B1 - Ball type baked Yukwa containing sweet persimmon - Google Patents
Ball type baked Yukwa containing sweet persimmon Download PDFInfo
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- KR102364270B1 KR102364270B1 KR1020190153230A KR20190153230A KR102364270B1 KR 102364270 B1 KR102364270 B1 KR 102364270B1 KR 1020190153230 A KR1020190153230 A KR 1020190153230A KR 20190153230 A KR20190153230 A KR 20190153230A KR 102364270 B1 KR102364270 B1 KR 102364270B1
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- sweet persimmon
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- confectionery
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- persimmon
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/343—Products for covering, coating, finishing, decorating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
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- Inorganic Chemistry (AREA)
- Confectionery (AREA)
Abstract
본 발명은 볼형 구운 단감유과에 관한 것으로서, 더욱 상세하게는 단감이 함유된 찹쌀로 제조된 반대기를 유지 침지 또는 버터 코팅 후에 튀기지 않고 구워서 팽윤시켜서 볼 형태의 유과로 제조하여 맛과 풍미 및 소비자 선호도를 크게 개선시킨 신개념의 볼형 구운 단감유과에 관한 것이다. 본 발명의 유과는 단감 등과 같은 기능성분을 함유하여 기능성을 가진 건강식으로 널리 이용될 수 있다. 본 발명의 구운 유과는 볼 형태로 이루어져 집어 먹기가 매우 편리하고 맛과 풍미, 영양도 우수하여 그 자체로서 간식으로 유용하며, 또한 다양한 간식들과 판매 현장에서 혼합하여 섭취할 수 있어서 소비자 선호도와 상품성이 매우 우수한 신개념의 구운 단감유과이다.The present invention relates to a ball-shaped baked sweet persimmon confectionery, and more particularly, by baking and swelling the counter side made of glutinous rice containing sweet persimmons without frying them after immersion in oil or butter coating, to produce a ball-shaped confectionery to improve taste, flavor and consumer preference. It is about a ball-shaped baked sweet persimmon fruit with a new concept that has been greatly improved. The fruit of the present invention contains functional ingredients such as sweet persimmon and can be widely used as a functional health food. Baked confectionery of the present invention is made in the shape of a ball, so it is very convenient to pick up and eat, and it is useful as a snack by itself because it has excellent taste, flavor and nutrition. This is a very good new concept baked sweet persimmon milk fruit.
Description
본 발명은 볼형 구운 단감유과에 관한 것으로서, 더욱 상세하게는 단감을 함유하는 찹쌀로 제조되는 반대기를 유지 침지 또는 버터 코팅 후에 튀기지 않고 구워서 팽윤시켜서 볼 형태의 유과로 제조하여 맛과 풍미 및 소비자 선호도를 크게 개선한 신개념의 볼형 구운 단감유과에 관한 것이다.The present invention relates to a ball-shaped baked sweet persimmon confectionery, and more particularly, by baking and swelling the counter side made of glutinous rice containing sweet persimmon without frying it after immersion in oil or butter coating, to produce a ball-shaped confectionery to improve taste, flavor and consumer preference. It is about a ball-shaped baked sweet persimmon fruit with a new concept that has been greatly improved.
우리나라 전통 과자인 한과는 곡물가루에 꿀, 엿, 설탕 등을 넣고 반죽하여 기름에 튀기거나 구워서 과일, 열매, 식물의 뿌리 등을 꿀로 조리거나 버무리고 굳혀서 만든 과자로서, 궁중의 연회 때 고급 음식으로 사용하고 민가에서도 혼례 및 제사 때 상차림에 구색을 갖추어 사용하는 대표적인 음식이다.Hangwa, a traditional Korean snack, is a snack made by kneading grain flour with honey, syrup, and sugar, frying or baking, and then cooking or mixing and hardening fruits, fruits, and plant roots with honey. It is also a representative food used in weddings and ancestral rites in private houses with an assortment of dishes.
이 중에서 유과는 대표적인 한과로서 과거에는 주로 산자라고 하였으며, 최근에 그 수요가 늘고 있는 추세이다.Among them, Yugwa is a representative traditional Korean sweet, and in the past, it was mainly called live ones, and the demand for it is increasing recently.
유과의 제조과정은 찹쌀의 수침, 분쇄, 반죽, 증자 후에 반대기를 제조하고, 반대기를 건조하여 수분 조절 후 튀김공정, 고물 붙이기 등의 과정을 기본으로 하여 이루어진다. 예컨대, 찹쌀을 가루로 만들어 반죽하고 시루에 찐 다음 알맞은 크기로 반대기 모양을 만들어 건조시키고, 이것을 튀김용 기름에 튀겨서 부풀게 하거나 구워서, 물엿이나 유지 등 당액 등을 코팅하고 튀밥이나 옥수수튀김과 같은 다양한 원료로 만든 고물로 토핑하여 제조된다.The manufacturing process of Yugwa is based on processes such as water soaking, grinding, kneading, and steaming of glutinous rice, manufacturing the counter, drying the counter, controlling moisture, frying, and pasting. For example, glutinous rice is kneaded into a powder and steamed in a syrup, then it is made into a shape of an appropriate size and dried, and then fried in oil for frying to make it puffy or baked, coated with a sugar solution such as starch syrup or oil, and various kinds such as fried rice or fried corn It is prepared by topping with raw materials made from raw materials.
유과는 반대기가 팽윤되어 제조된 것이므로, 그 내부가 다공성의 구조를 갖고 있어서 맛이 부드럽고 아삭하여 식감이 좋으므로 간식으로 섭취하기에 적당하다. 그러므로 과거에는 주로 관혼상제에 이용되거나 명절음식 등으로 인식되었지만, 최근에는 한과에 대한 인식이 새로워지면서 유과에 다양한 기능성분을 적용하고 소포장 형태로 상품화하여 영양 간식으로서 보편화되고 있다. 더구나, 이와 같은 유과를 포함하는 한과가 선물용품 및 기호품으로 사용됨으로 인해 그 수요가 점차 증가하고 있다.Since Yugwa is manufactured by swelling the opposite side, the inside has a porous structure, and the taste is soft and crunchy, and the texture is good, so it is suitable for ingestion as a snack. Therefore, in the past, it was mainly used for ceremonial occasions or recognized as holiday food. Moreover, the demand for oriental sweets containing such Yugwa is gradually increasing as they are used as gifts and favorites.
그러나 유과가 대부분 유탕식으로 제조되어 쉽게 산패되고 유통기간이 짧아서 상시 제품으로 유통하기 어려운 문제가 있으며, 일반 소비자에게 전통방식의 기름에 튀겨서 제조하는 것으로 인식되어 건강에 이롭지 못하고 비위생적으로 제조될 수 있을 것이라는 선입견 등으로 인해 제품 유통의 활성화를 저해하고 있다. 또한, 반대기를 기름에 튀기고 당액을 코팅한 다음에 고물을 묻혀서 제조하는 유과의 제조 공정은 상당히 복잡하고 자동화 생산이 어려워서 숙련된 경험자에게 의존하여 수작업으로 이루어지는 것이 대부분이기 때문에 인건비의 비율이 매우 높고 제품의 균일한 품질을 유지하기 어렵다.However, most of Yugwa is manufactured in the oil-water type, so it is easily rancid and has a short shelf life, so it is difficult to distribute it as a regular product. Preconceived notions that this is the case are hindering the activation of product distribution. In addition, the manufacturing process of milk confectionery, which is made by frying the halves in oil, coating the sugar solution, and then dipping them in junk, is quite complicated and difficult to automate production. It is difficult to maintain the uniform quality of
이러한 유과 제조공정을 개선하고 현대화에 알맞은 제품 트랜드로 개선하기 위해 비유탕식의 구운 유과 등의 제조방법에 제안되기도 한다. 또한, 수작업의 의존하고 있는 영세한 한과의 제조공정을 자동화, 기계화함으로써 인건비의 절감과 균일한 제품의 생산의 필요성이 절실하고, 이를 통해 한류 문화상품의 일환으로 한과의 국제화를 통해 수익을 증대시킬 필요성이 있다.In order to improve the milk confectionery manufacturing process and improve it into a product trend suitable for modernization, it is also proposed to a manufacturing method such as non-tangible baked confectionery. In addition, there is an urgent need to reduce labor costs and produce uniform products by automating and mechanizing the manufacturing process of small Korean sweets, which depend on manual labor. there is a need
종래 기술의 예로서, 한국공개특허 제10-2009-0121564호(감귤유과의 제조방법과 그 제조방법에 의해 제조된 감귤유과), 한국등록특허 제10-1913130호(비유탕식 유과형 한과의 제조방법) 및 한국등록특허 제10-1660377호(무가당 유과 제조방법, 상기 제조방법으로 제조된 유과 및 상기 유과를 제조하기 위한 재료 세트) 등의 유과 제조기술이 다수 제안되어 있다.As an example of the prior art, Korean Patent Application Laid-Open No. 10-2009-0121564 (Manufacturing method of tangerine confectionery and citrus conifer manufactured by the manufacturing method), Korean Patent Registration No. 10-1913130 (Manufacturing of non-oil-tang-type confectionery) Method) and Korean Patent Registration No. 10-1660377 (a method for manufacturing unsweetened milk confectionery, a set of materials for preparing a confectionery produced by the manufacturing method and a set of materials for preparing the confectionery product) have been proposed.
그러나 이러한 유과 제조기술은 제조과정이 어렵거나 복잡하고 맛도 극히 제한적이어서 현대인의 간식으로 널리 보편화하기 어려운 문제가 있으며, 기존의 제한된 시장에서 벗어나지 못하고 카페나 제과점 등에서는 적용이 어렵고 일상에서 간식으로 섭취하기가 용이하지 않아서 널리 상용화되지 못하는 문제가 있다.However, these milk confectionery manufacturing technologies are difficult or complicated to manufacture and have very limited taste, so they are difficult to generalize as snacks for modern people. Since it is not easy to do, there is a problem that it cannot be widely commercialized.
상기와 같은 종래 기술의 문제점을 개선하기 위하여, 본 발명은 기존의 유과 제조기술을 새롭게 구성하고 현대인들의 간식으로 널리 이용될 수 있도록 맛과 형태를 개선하여 새로운 상품화 드랜드로 제조하는 것을 해결과제로 한다.In order to improve the problems of the prior art as described above, the present invention newly constitutes the existing milk confectionery manufacturing technology and improves the taste and shape so that it can be widely used as a snack for modern people to produce a new commercial product as a solution. do.
따라서 본 발명의 목적은 유과를 볼 형태로 제조한 구운 단감유과를 제공하는데 있다.Accordingly, it is an object of the present invention to provide a baked sweet persimmon condensed in a ball shape.
또한, 본 발명은 유과 제조시에 기능성분으로 단감 등 기능성 성분을 혼합하고 비유탕식으로 제조하여 맛과 풍미, 그리고 식감이 우수하며 기능성 건강 간식으로 이용할 수 있는 새로운 개념의 볼형 구운 단감유과를 제공하는데 있다.In addition, the present invention provides a new concept of ball-shaped baked sweet persimmon confectionery that can be used as a functional health snack with excellent taste, flavor, and texture by mixing functional ingredients such as sweet persimmon as a functional ingredient during milk confection and manufacturing it in a non-tangling method. there is.
위와 같은 과제 해결을 위하여, 본 발명은 단감이 함유되고 유지 또는 버터가 코팅되어 있는 찹쌀 원료의 반대기를 비유탕식으로 구워서 볼 형태로 만든 볼형 구운 단감유과를 제공한다.In order to solve the above problems, the present invention provides a ball-shaped baked sweet persimmon condensed in a ball shape by baking the opposite side of glutinous rice raw material containing sweet persimmon and coated with oil or butter in a non-soaked manner.
또한, 본 발명은 수침한 찹쌀을 마쇄하고 증자한 다음 단감을 혼합하여 꽈리치기 후 성형 절단하여 반대기를 제조하는 단계; 상기 반대기를 유지에 침지 코팅시키거나 또는 버터를 코팅하여 코팅된 반대기를 제조하는 단계; 상기 코팅된 반대기를 비유탕식으로 구워서 팽화시켜서 볼형 유과로 제조하는 단계를 포함하는 볼형 구운 단감유과의 제조방법을 제공한다.In addition, the present invention includes the steps of grinding and steaming soaked glutinous rice, mixing sweet persimmons, and then forming and cutting to produce a counter; Dip coating the counter in oil or coating a butter to prepare a coated counter; It provides a method for producing a ball-shaped baked sweet persimmon confectionery, comprising the step of baking the coated opposite side in a non-melting manner and swelling to prepare a ball-shaped confectionery.
상기와 같은 본 발명의 단감 유과에 따르면, 단감이 함유된 찹쌀 반대기를 팽화시킬 때 유지나 버터를 코팅하여 비유탕식으로 팽화시켜서 볼 형태로 유과를 제조함으로서, 기존의 유탕식으로 팽화한 유과와는 달리 기름에 의한 산패가 없고 제조가 용이하며, 건강식으로 좋은 식감과 풍미를 나타낸다.According to the sweet persimmon confectionery of the present invention as described above, when the glutinous rice halves containing sweet persimmons are expanded, oil or butter is coated to expand them in a non-soaked type to prepare a confectionery in a ball shape, unlike the conventional condensed condensed milk confectionery. There is no rancidity due to oil, and it is easy to manufacture, and it shows good texture and flavor as a healthy food.
또한, 본 발명의 볼형 구운 단감유과는 먹기가 편리하고 식감이 좋으며 다양한 기능성분이 함유되어 경우 맛이 매우 우수하고 현대인들의 입맛과 기호성에 적합하여 언제 어느 곳에서도 편리하고 간편하게 건강 간식으로 널리 활용될 수 있다.In addition, the ball-shaped baked sweet persimmon milk confection of the present invention is convenient to eat, has a good texture, and contains various functional ingredients, so it has a very good taste and is suitable for the taste and preference of modern people. there is.
특히, 본 발명의 볼형 구운 단감유과는 알갱이마다 성분이나 색상을 달리하여 제조하는 경우 다양한 맛과 식감을 가지도록 구성할 수 있어서 시각적으로도 우수하고 다양한 맛을 즐길 수 있는 효과가 있다.In particular, the ball-shaped baked sweet persimmon oil of the present invention can be configured to have a variety of tastes and textures when manufactured with different ingredients or colors for each grain, so it is visually excellent and has the effect of enjoying a variety of tastes.
또한, 본 발명의 볼형 단감유과는 카페나 제과점 등에서 아이스크림이나 빙수, 크림형 과자 등과 함께 섭취할 수 있도록 제공하는 것이 가능하고, 주점 등에서 뻥튀기처럼 술안주 등으로도 사용이 가능하므로, 해당 원료를 매장에 비치하게 되면 현장에서 소비자가 기호에 맞도록 주문하여 섭취할 수 있어서, 다양한 상품화가 가능한 장점이 있다.In addition, the ball-type sweet persimmon fruit of the present invention can be provided so that it can be consumed together with ice cream, shaved ice, cream-type confectionery, etc. at cafes and bakeries, and can also be used as a side dish like fried rice in pubs, etc. When provided, consumers can order and consume according to their preferences on the spot, so it has the advantage of being able to commercialize it in a variety of ways.
도 1은 본 발명의 실시예에 따라 제조된 볼형 구운 단감유과에 대한 실제품 샘플사진이다.1 is a photograph of an actual product sample of a ball-shaped baked sweet persimmon fruit prepared according to an embodiment of the present invention.
이하, 본 발명을 하나의 구현예로서 더욱 상세하게 설명하면 다음과 같다.Hereinafter, the present invention will be described in more detail as one embodiment as follows.
본 발명은 전통한과 중에서 유과의 제조기술을 바탕으로 하여, 찹쌀반대기를 구워서 볼형으로 제조하여 먹기 편리하고 맛과 풍미도 우수한 신개념의 단감유과를 제공하는 것이다.The present invention is to provide a sweet persimmon condensed milk gwa of a new concept that is convenient to eat and excellent in taste and flavor by baking glutinous rice halves and preparing them in a ball shape based on the manufacturing technology of Yugwa among traditional Korean confections.
본 발명에 따른 볼형 구운 단감유과는 바람직하게는 단감 등의 기능성분을 함유하는 찹쌀 반대기를 유지, 바람직하게는 현미유 또는 버터를 코팅하여 비유탕식으로 구워서 제조한 것으로, 유과마다 색상과 풍미 등을 다양하게 구성하여 혼합 사용할 수도 있어서 기존의 유과에 비해 다양한 맛을 즐기고 다양한 음식과의 조화가 가능하여 맛과 풍미를 우수하게 즐길 수 있는 효과가 있다.Ball-shaped baked sweet persimmon confectionery according to the present invention is preferably prepared by baking in a non-sugar method by coating the glutinous rice halves containing functional ingredients such as sweet persimmons, preferably brown rice oil or butter, and having various colors and flavors for each confectionery. Since it can be mixed and used, it is possible to enjoy a variety of tastes and harmonize with various foods compared to the existing Yugwa, which has the effect of enjoying excellent taste and flavor.
본 발명에서 “유과”라 함은 찹쌀을 원료로 하여 만든 반대기를 건조하고 팽화시켜서 제조된 것으로 다공성의 바삭한 맛을 가지는 가공성 과자를 의미한다. In the present invention, “Yugwa” refers to a processable confectionery having a porous and crispy taste, which is manufactured by drying and puffing the opposite side made of glutinous rice as a raw material.
본 발명에서의 유과는 바람직하게는, 기능성분으로 단감 성분을 혼합하여 만든 찹쌀 반대기를 현미유와 같은 유지나 또는 버터로 코팅 처리한 것을 구워 팽화시킴으로서 제조된 것이다.The confectionery in the present invention is preferably prepared by baking and puffing a glutinous rice half made by mixing sweet persimmon ingredients as a functional ingredient, coated with oil or butter, such as brown rice oil.
본 발명의 바람직한 구현예에 따르면, 상기와 같이 구성되는 단감유과는 반대기에 유지 또는 버터를 코팅하고 이를 비유탕식으로 구워서 볼 모양의 구슬 형상을 가지는 과자로 제조할 수 있다. According to a preferred embodiment of the present invention, sweet persimmon oil configured as described above can be prepared as a confectionery having a ball-shaped bead shape by coating fat or butter on the opposite side and baking it in a non-melt manner.
본 발명의 바람직한 구현예에 따르면, 유과 제조에 사용되는 통상의 찹쌀 반대기에 단감을 추가로 함유한다. 이때 단감은 단감분말, 단감농축액, 단감엑기스 등의 형태로 사용될 수 있으며, 단감 성분은 전체 건조 전 반대기 100중량부에 0.1-20중량%, 좋기로는 1-10중량부, 더욱 바람직하게는 1-5중량부로 함유할 수 있다. According to a preferred embodiment of the present invention, sweet persimmon is additionally contained in the common glutinous rice counter used for the production of yugwa. At this time, sweet persimmons can be used in the form of sweet persimmon powder, sweet persimmon concentrate, sweet persimmon extract, etc., and the persimmon component is 0.1-20% by weight, preferably 1-10 parts by weight, more preferably in 100 parts by weight of the other half before drying. It may contain 1-5 parts by weight.
본 발명에서 사용하는 단감은 타닌 성분이 응고 침전되어 단맛을 내는 감을 일컫는다. 단감 속에는 플라보노이드가 풍부하게 함유되어 항산화효과가 우수하고, 세포를 보호를 해주고 세포의 노화를 방지한다. 또한, 단감에 들어있는 비타민A가 신체조직의 각질화 및 감기를 예방해주고 피부암과 방광암, 폐암, 유방암 등 각종 암을 예방해주는 효과가 있다고 알려져 있다. 비타민C는 동맥경화를 예방해주고 혈액이 안정화 되도록 도와준다.Sweet persimmon used in the present invention refers to a persimmon in which tannin components are solidified and precipitated to give a sweet taste. Sweet persimmons are rich in flavonoids, which have excellent antioxidant effects, protect cells and prevent cell aging. In addition, it is known that vitamin A contained in sweet persimmons prevents keratinization of body tissues and colds, and is effective in preventing various cancers such as skin cancer, bladder cancer, lung cancer, and breast cancer. Vitamin C prevents arteriosclerosis and helps to stabilize blood.
이와 같이, 단감에는 비타민A, 비타민C, 그리고 베타카로틴이 들어있어서 알코올의 해독을 도와주고, 면역력을 증가를 시켜주며, 간의 활동도 활성화시켜 주기 때문에 숙취해소, 토혈, 폐혈, 숙혈, 주독, 갈증해소 등에도 도움이 된다.As such, sweet persimmon contains vitamin A, vitamin C, and beta-carotene, which helps detoxify alcohol, increases immunity, and activates liver activity. It also helps with relieving.
단감 속에 들어있는 스코폴레틴이라는 성분은 몸속에 중성지방 성분을 배출시키는 효과를 가지고 있어 혈관 내 콜레스트롤과 지방을 배출을 해주어서 혈액이 맑아지고 혈중 콜레스트롤 수치와 혈압을 낮춰준다. 또 칼륨도 들어있어서 혈관 건강에 도움이 된다.Scopoletin contained in sweet persimmon has the effect of excreting triglycerides from the body, thereby purifying blood and lowering blood cholesterol and blood pressure by releasing cholesterol and fat from the blood vessels. It also contains potassium, which is beneficial for blood vessel health.
그 외에도, 단감은 다른 과일보다 단백질, 지방, 탄수화물, 인산, 철분 등의 성분이 풍부하다. 단감은 변비의 원인인 글루타민이 체내에서 파괴되기 때문에 변비와 무관하고 모든 영양소를 골고루 포함하고 풍부한 식이섬유로 인해 식사대용, 피부미용, 다이어트 식품으로도 아주 좋고, 장의 운동을 활발하게 활성화 시켜주고 변비를 개선해주며, 탄닌 성분이 설사나 위궤양과 같은 위 관련 질환을 예방하는데도 좋다.In addition, sweet persimmons are richer in components such as protein, fat, carbohydrates, phosphoric acid, and iron than other fruits. Sweet persimmon is irrelevant to constipation because glutamine, the cause of constipation, is destroyed in the body, and contains all nutrients evenly. The tannin component is also good for preventing stomach-related diseases such as diarrhea and gastric ulcer.
이와 같이, 단감은 칼로리가 낮고 포만감이 높아 다이어트에 좋으며, 식이섬유가 풍부하여 장운동을 원활하게 하여 변비예방에도 효과적이고, 제아잔틴 성분은 자외선으로 인한 눈 내부의 세포 파괴를 막아주는 역할을 해 눈의 피로를 회복하고 시력을 향상시키는데 도움을 주며, 담배의 대표적인 발암 물질인 니코틴의 대사 물질 ‘코티닌’을 체외로 배출하는 효과도 있다.As such, sweet persimmons are good for diet because they are low in calories and have a high feeling of satiety, and because they are rich in dietary fiber, they are effective in preventing constipation by facilitating bowel movements. It helps to recover from fatigue and improves eyesight, and it also has the effect of excreting 'cotinine', a metabolite of nicotine, a representative carcinogen of cigarettes, out of the body.
본 발명의 바람직한 구현예에 따르면, 상기와 같은 단감유과를 제조할 때 찹쌀 반대기에 단감 이외에도 추가적으로 치자, 고춧가루, 참마, 인삼, 대추, 생강, 매실, 구기자, 백년초, 신선초 중에서 하나 이상의 기능성분을 함유할 수 있다. 이러한 각 성분의 경우는 분말, 농축액 또는 엑기스 형태로 첨가할 수 있다.According to a preferred embodiment of the present invention, in addition to sweet persimmon on the opposite side of glutinous rice when preparing sweet persimmon confectionary as described above, gardenia, red pepper powder, yam, ginseng, jujube, ginger, plum, gugija, baeknyeoncho, and fresh herb are additionally contained. can do. In the case of each of these components, it can be added in the form of a powder, a concentrate, or an extract.
본 발명의 바람직한 구현예에 따르면, 상기 기능성분은 전제 건조 전 반대기 100중량부에 0.1-20중량부로 함유할 수 있다. 일예로서, 바람직하게는 각 성분을 1 내지 3종이 추가로 사용될 수 있으며, 바람직하게는 기능성분은 각각 0.1-5중량부로 함유할 수 있다.According to a preferred embodiment of the present invention, the functional component may be contained in an amount of 0.1-20 parts by weight in 100 parts by weight of the opposite side before drying. As an example, preferably, 1 to 3 types of each component may be additionally used, and preferably, each of the functional components may be contained in an amount of 0.1-5 parts by weight.
본 발명에 따르면, 상기 단감과 다른 추가의 기능성분의 함량이 과다하면, 반대기의 수분 조절이나 물성 조절이 어려워서 팽화가 일정하지 않거나 제품 불량을 초래할 수 있다,According to the present invention, if the content of the sweet persimmon and other additional functional ingredients is excessive, it is difficult to control the moisture or physical properties of the opposite period, so that the swelling is not constant or it may cause product defects.
본 발명의 바람직한 구현예에 따르면, 상기와 같은 볼형 단감유과는 반데기에 단감의 함량을 조절하거나 다른 기능성분을 혼합함으로서 그 색상과 맛을 달리할 수 있으며, 경우에 따라서는 천연색소를 이용하여 그 색상을 달리 구성할 수도 있다. 이렇게 단감유과는 기본적으로는 단감 맛을 가지면서도 다양한 색상과 맛을 가지도록 구성할 수 있어서 그 자체로서 간식으로 다양하게 활용할 수 있으며, 또 커피, 음료, 아이스크림, 생그림, 빙수 등 다른 식품과도 혼합하여 조화롭게 섭취할 수 있는 것이다.According to a preferred embodiment of the present invention, the ball-shaped sweet persimmon oil as described above can be different in color and taste by adjusting the content of sweet persimmon in the shavings or mixing other functional ingredients, and in some cases, it is You can also configure different colors. In this way, sweet persimmon juice basically has a sweet persimmon taste and can be composed to have various colors and tastes, so it can be used as a snack by itself, and it can also be used with other foods such as coffee, beverages, ice cream, raw food, and shaved ice. It can be mixed and consumed harmoniously.
본 발명의 바람직한 구현예에 따르면, 상기와 같은 구운 단감유과는 반대기 크기에 따라 서로 다양한 크기의 볼 형태로 제조될 수 있다. 또한, 반대기의 수분함량에 따라 유과의 식감을 달리 조절할 수도 있다. 그러므로 본 발명의 구운 단감유과는 이러한 다양한 크기, 경도, 색상, 맛 등을 복합적으로 구성하여 간식용으로 사용하기에 매우 적합하다.According to a preferred embodiment of the present invention, the baked sweet persimmon oil as described above may be prepared in the form of balls of various sizes depending on the size of the opposite side. In addition, according to the moisture content of the opposite period, the texture of the fruit can be adjusted differently. Therefore, the baked sweet persimmon confectionery of the present invention is very suitable for use as snacks by complexing such various sizes, hardness, color, and taste.
또한, 본 발명의 바람직한 구현예에 따르면, 상기와 같이 구성되는 볼형 단감유과는 다른 식품에 토핑으로 얹어 사용할 수도 있다.In addition, according to a preferred embodiment of the present invention, it can be used as a topping on food other than the ball-type sweet persimmon oil configured as described above.
본 발명의 단감유과 제품이 토핑으로 사용 가능한 제품으로서는 예컨대, 생그림, 초코크림, 아이스크림, 생과일 절편, 과일잼, 꿀 중에서 선택된 제품에 혼합된 형태로 사용될 수 있다.The sweet persimmon milk product of the present invention can be used as a topping product, for example, can be used in a mixed form with a product selected from raw picture, chocolate cream, ice cream, fresh fruit slices, fruit jam, and honey.
이와 같은 본 발명의 단감유과를 제조하는 공정에 대해 하나의 예를 들어 설명하면 다음과 같다.Hereinafter, an example of the process for producing the sweet persimmon fruit of the present invention will be described.
본 발명에 따르면, 수침한 찹쌀을 마쇄하고 증자한 다음 여기에 예컨대 단감 등의 기능성분을 혼합한다. 그 다음에 이를 꽈리치기한 후 성형 절단하여 반대기를 제조하는 단계를 거친다.According to the present invention, after grinding and steaming soaked glutinous rice, functional ingredients such as sweet persimmon are mixed thereto. Then, it goes through a step of manufacturing a counter by cutting it after cutting it.
이러한 반대기는 기존의 유과 제조를 위해 찹쌀을 이용하여 반대기를 제조하는 것과 유사한 방법을 사용할 수 있다. 다만, 본 발명의 바람직한 구현예에 따르면, 반대기 제조과정에서 반대기에 단감을 추가하여 제조하거나, 다른 기능성분을 혼합하여 제조할 수 있다. 만일, 단감을 추가로 함유하는 경우 반대기가 주황색 등 단감의 자연 색상을 가질 수 있다.Such a counter can be used in a similar way to the preparation of a counter using glutinous rice for the production of conventional yugwa. However, according to a preferred embodiment of the present invention, it can be prepared by adding sweet persimmons to the opposite side during the manufacturing process of the opposite side, or by mixing other functional ingredients. If sweet persimmon is additionally included, the opposite side may have a natural color of sweet persimmon such as orange.
본 발명의 바람직한 구현예에 따르면, 상기와 같이 제조된 반대기를 유지, 예컨대 현미유, 올리브유, 카놀라유, 포도씨유, 해바라기씨유 등 중에서 선택된 유지에 침지 코팅시키거나 또는 버터를 코팅하여 코팅된 반대기를 제조하여 이를 팽화시킨다. 바람직하게는 현미유나 버터를 사용하는 것이 좋으며, 더 좋기로는 버터를 사용하는 것이 바람직하다.According to a preferred embodiment of the present invention, the counter group prepared as described above is immersed and coated in an oil selected from fats and oils, such as brown rice oil, olive oil, canola oil, grape seed oil, sunflower seed oil, etc., or coated with butter to prepare a coated counter group to inflate it. Preferably, it is good to use brown rice oil or butter, more preferably, it is preferable to use butter.
본 발명에서 반대기를 유지에 침지시키거나 버터를 코팅하는 이유는 이를 이용하여 제조하는 유과의 팽화 공정이 바람직하게 이루어지고 맛과 풍미, 그리고 영양 성분을 종합적으로 고려하여 오랜 연구 결과를 통해 선택한 것이다. 특히, 이러한 코팅 처리된 반대기는 팽화과정에서 그 형태가 볼 형태로 이루어지는데, 유지나 버터는 볼 형태가 일정한 형태로 제조되도록 하는 데 유리하고, 제품의 불량을 방지할 수 있는 것이다.In the present invention, the reason for immersing the opposite side in fat or oil or coating butter is that the expansion process of milk products prepared using this is preferably performed, and it is selected through the results of long-term research in consideration of taste, flavor, and nutritional components comprehensively. In particular, such a coated counter is made in the form of a ball during the swelling process, but oils and fats or butter are advantageous in making the ball form a constant form, and it is possible to prevent product defects.
본 발명의 바람직한 구현예에 따르면, 이렇게 제조된 코팅 반대기를 건조하고 비유탕식으로 구워서 팽화시켜서 볼 형태의 유과로 제조한다. 비유탕식으로 구워서 팽화된 유과 바탕을 형성하게 되면 기존의 유탕식 유과에 비해 산패가 적고 장기 보관이 가능하며, 제조 환경이 개선되므로 위생적 제조와 대량생산이 가능하다. 이때 단감이 함유된 찹쌀 반대기의 건조는 예컨대 수분 함량이 13-17중량%가 되도록 하는 것이 팽화과정을 고려할 때 가장 바람직하다.According to a preferred embodiment of the present invention, the thus-prepared coated counter is dried and baked in a non-melt type to expand it to prepare a ball-shaped milk fruit. When baked in a non-steamed type to form a puffy condensed base, it has less rancidity and long-term storage is possible compared to the existing oiled condensed milk, and the manufacturing environment is improved, so hygienic manufacturing and mass production are possible. At this time, it is most preferable to dry the opposite side of glutinous rice containing sweet persimmon in consideration of the swelling process so that, for example, the moisture content is 13-17% by weight.
본 발명에서 단감이 함유된 반대기를 비유탕 방식으로 구워서 팽화하기 위해서는 예컨대 160 내지 200℃ 조건의 오븐에서 2 내지 5분 동안 구워서 팽화시키면 볼형 구운 단감유과가 제조될 수 있다. 또 다른 방법으로는 예컨대, 성형틀에 반대기를 넣고 가열하여 팽화시키는 방법으로 볼형 단감유과를 제조할 수도 있다. In the present invention, in the present invention, in order to expand and bake in a non-melted manner, a ball-shaped baked sweet persimmon can be prepared by baking for 2 to 5 minutes in an oven at 160 to 200 ° C. As another method, for example, a ball-shaped sweet persimmon can be prepared by putting a counter in a mold and heating it to expand.
그러나 본 발명에 따른 볼형 구운 단감유과는 바람직하게도 다양한 크기와 형태를 가지더라도 제품화에 그다지 큰 문제가 없으므로 굳이 그 형태와 크기가 동일할 필요가 없기 때문에 별도의 비용이 소요되는 성형틀을 이용할 필요는 없다.However, since the ball-shaped baked sweet persimmon oil according to the present invention preferably has various sizes and shapes, there is no big problem in commercialization. none.
이하, 본 발명을 실시예에 의거 상세하게 설명하겠는 바, 본 발명이 실시예에 의해 한정되는 것은 아니다.Hereinafter, the present invention will be described in detail based on examples, but the present invention is not limited by the examples.
실시예 1 : 구운 단감유과의 제조Example 1: Preparation of Baked Sweet Persimmon Confectionery
찹쌀을 깨끗이 씻어 3주간 물에 담가두었다가 세척하고 이를 85-95mesh로 분쇄한 후, 상기 분쇄한 찹쌀 1Kg에 창원에서 생산된 창원단감의 농축액 200g, 콩 50g을 넣고 물을 넣어 골고루 섞고 반죽한다.Wash the glutinous rice, soak it in water for 3 weeks, wash it, grind it to 85-95 mesh, add 200 g of Changwon sweet persimmon concentrate and 50 g of beans produced in Changwon to 1 kg of the pulverized glutinous rice, add water, mix and knead.
상기 반죽을 증숙하고 사각형으로 절단하여 반대기를 제조한 다음, 60-120℃의 온도에서 36-60시간 동안 건조시킨 후, 버터를 코팅한 다음, 코팅된 반대기를 오븐에 넣고 180℃ 온도에서 4분 동안 구워서 구슬 형태의 볼혈 구운 단감유과를 제조하였다. (크기 ; 직경 약 1.2cm, 도 1 참조)The dough was steamed and cut into squares to prepare a counter, and then dried at a temperature of 60-120 ° C. for 36-60 hours, coated with butter, and then placed in an oven at 180 ° C. for 4 minutes Baked for a while to prepare a ball-shaped baked sweet persimmon fruit. (Size; about 1.2cm in diameter, see Fig. 1)
실시예 2 : 구운 유과의 제조Example 2: Preparation of baked milk confectionery
찹쌀을 깨끗이 씻어 3주간 물에 담가두었다가 세척하고 이를 85-95mesh로 분쇄한 후, 상기 분쇄한 찹쌀 1Kg에 창원에서 생산된 창원단감의 농축액 150g, 치자 분말 10g을 넣고 물을 넣어 골고루 섞고 반죽한다.Wash the glutinous rice, soak it in water for 3 weeks, wash it, grind it to 85-95 mesh, add 150 g of Changwon sweet persimmon concentrate and 10 g of gardenia powder produced in Changwon to 1 kg of the pulverized glutinous rice, add water, mix and knead.
상기 반죽을 증숙하고 사각형으로 절단하여 반대기를 제조한 다음, 60-120℃의 온도에서 36-60시간 동안 건조시킨 후, 현미유에 침지하여 현미유를 코팅한 다음, 코팅된 반대기를 오븐에 넣고 180℃ 온도에서 4분 동안 구워서 꿀을 살짝 묻혀서 구슬 형태의 볼형 구운 단감유과를 제조하였다. (크기 ; 직경 약 1.3cm, 도 1 참조)The dough was steamed and cut into squares to prepare a counter, and then dried at a temperature of 60-120 ° C. for 36-60 hours, immersed in brown rice oil to coat the brown rice oil, and then put the coated counter in an oven at 180 ° C. Baked for 4 minutes at high temperature, lightly moistened with honey to prepare a ball-shaped baked sweet persimmon confectionery in the form of beads. (Size: about 1.3cm in diameter, see Fig. 1)
비교예comparative example
분쇄한 찹쌀 1000g에 갈은 콩 50g, 감귤원액(농축액) 300g, 오렌지오일 8g을 넣고 반죽하고, 반대기에 유지나 버터를 코팅하지 아니한 것을 제외하고는 상기 실시예 1과 동일한 방법으로 유과를 제조하였다.To 1000 g of pulverized glutinous rice, 50 g of ground beans, 300 g of citrus undiluted solution (concentrate), and 8 g of orange oil were added and kneaded, and a milk confectionery was prepared in the same manner as in Example 1, except that oil or butter was not coated on the other side.
살험예 1Experimental Example 1
상기 실시예 1에서 제조된 볼형 단감유과에 대해 100g당 함유된 성분의 함량분석을 실시하였다.For the ball-shaped sweet persimmon fruit prepared in Example 1, content analysis was performed per 100 g.
그 결과는 다음 표에 나타내었다. The results are shown in the following table.
실험예 2Experimental Example 2
상기 실시예의 제품에 대한 산가 등에 대한 통상적인 방법에 의한 물성 실험결과는 다음 표와 같다.The physical property test results by a conventional method for the acid value of the product of the above example are shown in the following table.
상기 실시예에서 제조한 단감유과와 비교예에서 제조한 유과를 성인남녀 30명(남자 10명, 여자 20명)을 대상으로 각각 시식하도록 한 다음, 유과형 와플과 비교하여 맛과 향을 평가하였다.The sweet persimmon fruit prepared in the above example and the sweet persimmon fruit prepared in the comparative example were sampled by 30 adult men and women (10 men, 20 women), respectively. .
평점은 5점 평가방식으로 부여하였으며, 최하 1점, 최고 5점(매우나쁨, 나쁨, 보통, 우수, 매우우수)으로 평점을 부여하였다.The rating was given in a 5-point evaluation method, with the lowest 1 point and the highest 5 points (very bad, bad, average, excellent, very good).
그 관능평가 결과는 다음 표 1에 나타내었다.The sensory evaluation results are shown in Table 1 below.
본 발명의 다양한 맛과 색상, 식감 및 크기의 볼형 구운 단감유과가 혼합되어 있어서, 현대인들의 입맛에 적합하고 다양한 맛을 언제 어디서나 즐길 수 있는 건강 간식으로 널리 활용될 수 있다.Since the ball-shaped baked sweet persimmon confectionery of the present invention is mixed with various tastes, colors, textures and sizes, it can be widely used as a healthy snack suitable for the taste of modern people and can enjoy various flavors anytime, anywhere.
또한, 본 발명의 볼형 구운 단감유과는 다양한 맛과 식감을 가지면서 볼 형태이므로 편하게 임의의 량으로 집어 먹기가 용이하고 다른 제품과 혼합하여 섭취하기가 용이하므로, 카페나 제과점, 주점 등에서 현장 조리 방법이나 현장 제조방식으로 소비자의 기호에 맞도록 다양한 제품과 함께 혼합하여 섭취하는 기호식품으로 주문하여 제공하는 방식으로 상품화가 가능하여 활용도를 높일 수 있다.In addition, the ball-shaped baked sweet persimmon milk confectionery of the present invention has a variety of tastes and textures and is in the form of a ball, so it is easy to pick up and eat in an arbitrary amount and mix with other products. Alternatively, the on-site manufacturing method can be used as a preferred food to be consumed by mixing with various products to suit the consumer's preference, and it can be commercialized and used, so that it can be commercialized.
Claims (8)
상기 반대기를 60-120℃의 온도에서 36-60시간 동안 건조하고, 현미유 또는 버터를 코팅하여 코팅된 반대기를 제조하는 단계; 및
코팅 반대기를 오븐에서 160-200℃ 온도로 2-5분간 팽화시켜서 산가 0.88-1.52 mg/g 및 과산화물가 6.99-11.71 mEq/kg 이며, 직경 1.2-1.3cm인 볼 형태의 유과로 제조하는 단계;
를 포함하는 볼형 구운 단감유과의 제조방법.
Grinding glutinous rice soaked in water for 3 weeks to 85-95mesh and steaming, mixing 1-5 parts by weight of sweet persimmon with 100 parts by weight of a half persimmon, followed by molding and cutting to prepare a half piece;
drying the counter at a temperature of 60-120° C. for 36-60 hours, and coating the counter with brown rice oil or butter to prepare a coated counter; and
The coating counter was expanded in an oven at 160-200° C. for 2-5 minutes to prepare a ball-shaped fruit with an acid value of 0.88-1.52 mg/g and a peroxide value of 6.99-11.71 mEq/kg, and a diameter of 1.2-1.3 cm;
A manufacturing method of ball-shaped baked sweet persimmon containing a.
[Claim 7] The method according to claim 6, wherein one or more functional ingredients from among gardenia, red pepper powder, yam, ginseng, jujube, plum, goji berry, and fresh herb in the form of powder, concentrate or extract are added and mixed The manufacturing method of ball-shaped baked sweet persimmon milk.
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