KR102364270B1 - Ball type baked Yukwa containing sweet persimmon - Google Patents

Abstract

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

Ball type baked Yukwa containing sweet persimmon}

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.

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.

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.

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.

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.

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

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

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.

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.

Korean Patent Publication No. 10-2009-0121564 Korean Patent No. 10-1913130 Korean Patent Registration No. 10-1660377

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.

Accordingly, it is an object of the present invention to provide a baked sweet persimmon condensed in a ball shape.

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.

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.

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.

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.

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.

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.

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.

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.

Hereinafter, the present invention will be described in more detail as one embodiment as follows.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

Hereinafter, an example of the process for producing the sweet persimmon fruit of the present invention will be described.

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.

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.

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.

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.

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.

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.

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.

Hereinafter, the present invention will be described in detail based on examples, but the present invention is not limited by the examples.

Example 1: Preparation of Baked Sweet Persimmon Confectionery

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.

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)

Example 2: Preparation of baked milk confectionery

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.

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)

comparative example

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.

Experimental Example 1

For the ball-shaped sweet persimmon fruit prepared in Example 1, content analysis was performed per 100 g.

The results are shown in the following table.

Ingredients (g) Example 1 Example 2 salt 0.14 0.03 carbohydrate 80 80 sugars 3.8 31 province 10 8.09 trans fat 69 0.1 saturated fat 6.1 1.2 cholesterol 0 0 protein 6.01 1.62

Experimental Example 2

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.

Item acid (mg/g) Peroxide value ( meq /kg) foreign body Example 1 1.52 6.99 None (suitable) Example 2 0.88 11.71 None (suitable)

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. .

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).

The sensory evaluation results are shown in Table 1 below.

division taste zest texture palatability Example 1 5 4,5 5 5 Example 2 5 5 5 5 comparative example 3 3 2.5 2

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.

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)

delete delete delete delete delete 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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