KR102534384B1 - Manju comprising dropwort and lotus root - Google Patents

Abstract

The present invention relates to a water parsley lotus root manju and a manufacturing method thereof, and more particularly, 1) preparing a water parsley dough by mixing and kneading flour, sugar, salt, baking powder, soda and water parsley powder and then maturing; 2) preparing lotus root sediment by mixing at least one of white jade sediment, boiled sweet potato or sweet potato sediment, lotus root powder, corn powder, and lotus root dies; 3) Forming process including lotus root sediment in round buttercup dough; And 4) a process of panning and baking the molded product on an iron plate and then cooling it.

Description

Manju comprising dropwort and lotus root}

The present invention relates to water parsley lotus root manju and a manufacturing method thereof, and more particularly, to water parsley lotus root manju including water parsley powder, lotus root powder, lotus root dice and sweet potatoes, and a manufacturing method thereof.

Manju came to be called manju (manjyu) as Japanese-style dumplings (饅頭) were transformed into Japanese-style wagashi. Ingredients are flour, rice, baking powder, sugar, condensed milk, etc. and baked in batter, such as pods, sweet potatoes, and chestnuts.

Looking at the prior art related to manju, Japanese Patent Publication No. 24179035 (red bean paste and food ingredients made from rice flour) maintains the grain shape and food material of rice starch, thereby providing the same taste and feel in the mouth as Vigna red bean jam. It is provided as a raw material with In addition, Japanese Patent Registration No. 04756214 (cooking method of chicken manju), Japanese Patent Publication No. 25252079 (manufacturing method of manju whose raw material is noodles), and Japanese Patent Publication No. 10210935 (manufacturing method of manju with milk) are disclosed.

On the other hand, water parsley is a perennial plant of the genus Parsley and Parsley, and is called Su-geun or Suyeong in Chinese medicine. It has a sweet, spicy and cool taste, and is rich in various vitamins, minerals and fiber that are good for the body, so it has a good effect in detoxifying and purifying the blood as an alkaline food. Water parsley is rich in potassium, vitamins A, B1, B2, and C, so it is effective for constipation, liver urination, and fever.

The lotus root is the stem of a lotus, and is known as Yeonwoo in herbal medicine, and is cultivated using shallow ponds or deep rice paddies and is edible. When you cut the lotus root, you can see that something like thread is entangled and sticky. This is a substance called mucin, and mucin is a complex protein combined with carbohydrates that promotes protein digestion and uses it in the body in vain. Lotus root is known to have many excellent nutrients, such as strengthening immunity, vascular health, improving anemia, and hemostasis.

Therefore, during the study of grafting buttercup and lotus root, which are local agricultural products, into confectionery and baking, the present inventors mixed water parsley dough prepared by mixing water parsley powder and flour, lotus root powder, lotus root dice, sweet potato sediment and white jade sediment. The present invention was completed by confirming that manju using one bean paste had excellent taste, aroma and preference and improved functionality.

An object of the present invention is to add the efficacy of water parsley and lotus root by using water parsley dough mixed with water parsley powder, lotus root powder, lotus root dice, sweet potato sediment and white jade sediment, unlike the conventional general manju manufacturing process, It is to provide manju significantly improved in taste, aroma and palatability, and a manufacturing method thereof.

In order to achieve the above object, the present invention

1) Mixing water parsley powder, strong wheat flour, sugar, salt, baking powder and soda, adding fresh cream, kneading, and aging to prepare water parsley dough;

2) preparing lotus root sediment by mixing any one or both of cream cheese, sweet potato sediment or boiled sweet potato, white jade sediment, corn powder, lotus root powder, and lotus root dies; and

3) adding the lotus root sediment of step 2) to the water parsley dough of step 1), molding it, and then baking and cooling it;

Provides a method for manufacturing water parsley lotus root manju.

In addition, the present invention

Provided are water parsley powder, lotus root powder, lotus root dice, and sweet potato parsley lotus root manju, prepared by the manufacturing method according to the present invention.

In addition, the present invention

It provides a food composition comprising the water parsley lotus root manju according to the present invention.

Water parsley lotus root manju using water parsley dough and lotus root sediment prepared according to the manufacturing method of the present invention has an excellent taste and aroma compared to manju using conventional flour dough and red bean sediment or white bean paste, and contains functional ingredients of water parsley and lotus root, thereby preventing constipation. , diuretic, antipyretic, strengthening of immunity, blood circulation and hemostasis, etc., can provide a new product beneficial to health.

The water parsley lotus root manju according to the present invention can easily consume the active ingredients of water parsley and lotus root, contribute to the promotion of public health, and contribute to the stable sales of farmers growing water parsley and lotus root by utilizing our local agricultural products, water parsley and lotus root.

1 is a photograph showing a water parsley lotus root manju product according to the present invention.

Hereinafter, the present invention will be described in detail.

At this time, unless there is another definition in the technical terms and scientific terms used, they have meanings commonly understood by those of ordinary skill in the art to which this invention belongs.

In addition, repeated description of the same technical configuration and operation as in the prior art will be omitted.

the present invention

1) Mixing water parsley powder, strong wheat flour, sugar, salt, baking powder and soda, adding fresh cream, kneading, and aging to prepare water parsley dough;

2) preparing lotus root sediment by mixing any one or both of cream cheese, sweet potato sediment or boiled sweet potato, white jade sediment, corn powder, lotus root powder, and lotus root dies; and

3) adding the lotus root sediment of step 2) to the water parsley dough of step 1), molding it, and then baking and cooling it;

Provides a method for manufacturing water parsley lotus root manju.

In the above manufacturing method, the water parsley dough of step 1)

a) Based on 100 parts by weight of strong wheat flour, 1 to 3 parts by weight of water parsley powder, 20 to 30 parts by weight of sugar, 0.5 to 2 parts by weight of salt, 3 to 5 parts by weight of baking powder, and 1 to 3 parts by weight of soda are mixed in a blender. Mixing evenly for 10 minutes;

b) adding 95 to 105 parts by weight of fresh cream to 100 parts by weight of the mixture of step a) and kneading in a kneader for 10 to 30 minutes; and

c) resting the dough of step b) at room temperature for 5 to 15 minutes, dividing it into 40 to 60 g each, rounding it, and aging it.

In the above manufacturing method, the water parsley powder may use fermented powder fermented in plain yogurt. At this time, the fermented powder is j) preparing plain yogurt by mixing 0.5 to 1.5 L of milk, 5 to 20 mL of lactic acid bacteria and 50 to 150 g of glucose and then fermenting at 25 to 30 ° C. for 10 to 20 hours; and k) adding 200 to 400 g of water parsley powder to the plain yogurt and then fermenting at 25 to 30 ° C. for 20 to 30 hours.

In the above manufacturing method, the lotus root sediment of step 2)

d) returning the cream cheese in a blender for 5 to 20 minutes; and

e) 200 to 250 parts by weight of any one or both of sweet potato sediment or boiled sweet potato, 120 to 180 parts by weight of white jade sediment, 10 to 20 parts by weight of corn powder, 1 to 5 parts by weight of lotus root powder, based on 100 parts by weight of the cream cheese And after mixing 70 to 100 parts by weight of the lotus root dies evenly, dividing the mixture into 60 to 80 g each; it can be prepared by a method including.

In the above manufacturing method, only one of the sweet potato sediment and the boiled sweet potato may be included, and it is preferable to include both the sweet potato sediment and the boiled sweet potato.

In the above manufacturing method, the white jade sediment may be prepared by immersing kidney beans (yangdae beans) in water, mixing the soaked beans and water, and then boiling them, adding sugar and salt, and stirring and mixing.

In the above manufacturing method, the lotus root powder may use fermented powder fermented in plain yogurt. At this time, the fermented powder is j) preparing plain yogurt by mixing 0.5 to 1.5 L of milk, 5 to 20 mL of lactic acid bacteria and 50 to 150 g of glucose and then fermenting at 25 to 30 ° C. for 10 to 20 hours; and k) adding 200 to 400 g of lotus root powder to the plain yogurt and then fermenting at 25 to 30 ° C. for 20 to 30 hours.

In the above manufacturing method, the lotus root dice are preferably prepared by thinly slicing the lotus root and then baking or boiling, and more preferably the boiled lotus root dice.

In the above manufacturing method, step 3)

f) including the lotus root sediment in the water parsley dough;

g) panning the iron plate at intervals;

h) baking at 110 ~ 130 ℃ under fire and 170 ~ 200 ℃ upper heat for 10 ~ 30 minutes; and

i) cooling at room temperature; can be prepared by a method comprising.

In addition, the present invention provides water parsley lotus root manju containing water parsley powder, lotus root powder, lotus root dice and sweet potatoes, prepared by the manufacturing method according to the present invention.

In addition, the present invention provides a food composition comprising the water parsley lotus root manju according to the present invention.

The buttercup lotus root manju using water parsley dough and lotus root sediment prepared according to the present invention has excellent taste and aroma by water parsley and lotus root compared to manju using red bean sediment or white jade sediment in conventional flour dough, and is made by lotus root dice and sweet potatoes. It has excellent texture and contains a large amount of nutrients from water parsley and lotus root, so it has high functionality.

Hereinafter, the present invention will be described in more detail through examples and experimental examples. These Examples and Experimental Examples are only for exemplifying the present invention, and it will be apparent to those skilled in the art that the scope of the present invention is not to be construed as being limited by these Examples and Experimental Examples. will be.

< Example 1> water parsley lotus root Manju's manufacturing

<1-1> water parsley dough process

After adding strong wheat flour, sugar, salt, baking powder, soda, and water parsley powder to the dough mixer bowl, they were mixed evenly for 5 minutes at low speed.

Then, whipped cream was added and kneaded for 5 minutes with the first stage and 15 minutes with the second stage.

Then, after leaving the dough at room temperature for 10 minutes, it was divided into 50g each, rounded, and aged.

<1-2> Lotus root sediment process

Beat the cream cheese in a blender for 5 minutes on stage 1 and 10 minutes on stage 2.

Then, boiled sweet potatoes were added and mixed.

Then, white jade sediment and sweet potato sediment were added and mixed.

Then, lotus root powder and corn powder were added and mixed.

Then, the boiled lotus root diced was added and mixed evenly.

Then, it was divided into 70 g each.

Water parsley lotus root manju recipe dough recipe Filling sediment mixture table strong wheat flour 1000g boiled sweet potato 600g sugar 230g Cream Cheese 800g baking powder 40g white jade sediment 1200g salt 10g sweet potato sediment 1200g whipping cream 1280g corn powder 100 grams water parsley powder 10g lotus root powder 30g soda 20g Boiled lotus root dice 600g

<1-3> Molding process

70 g of lotus root sediment was included in 50 g of round water parsley dough.

Then, it was panned at intervals on a steel plate.

Then, it was baked for 20 minutes at an oven temperature of 120 ° C under the fire and 185 ° C in the upper fire.

Then, after cooling at room temperature, it was packaged.

< Example 2> water parsley powder and lotus root powder in yogurt matured Manju's manufacturing

In the manufacturing method of <Example 1>, the rest were prepared in the same process, except that fermented products obtained by fermentation and aging in yogurt were used for water parsley powder and lotus root powder, respectively.

A fermented product of the water parsley powder and lotus root powder was prepared as follows.

First, 1 L of milk, 10 mL of lactic acid bacteria, and 80 g of glucose were mixed and then fermented at 27° C. for 12 hours to prepare plain yogurt.

Then, 300 g each of water parsley powder and lotus root powder were added to the plain yogurt and fermented at 27 ° C. for 24 hours to prepare a fermented product.

< comparative example 1> Does not contain lotus root Manju's manufacturing

In the manufacturing method of <Example 1>, the sediment was prepared by adding more white jade sediment as much as these components without adding lotus root powder and lotus root dies, and the rest were prepared in the same process.

< comparative example 2> Does not contain water parsley and lotus root Manju's manufacturing

In the manufacturing method of <Example 1>, the flour was further added without adding water parsley powder, and the white jade sediment was added as much as these components without adding lotus root powder and lotus root dice to prepare sediment, and the rest was It was prepared by the same process.

< comparative example 3> Does not contain water parsley, lotus root and sweet potato Manju's manufacturing

In the manufacturing method of <Example 1>, without adding water parsley powder, more flour was added, and without adding lotus root powder, lotus root dice and boiled sweet potatoes, white jade sediment and sweet potato sediment were added as much as these components to make sediment. was prepared, and the rest were prepared in the same process.

< Experimental example 1> Measurement of physical properties of lotus root sediment

The physical properties of the lotus root poultry of the present invention were measured by cutting the sediment into the same size as a square and measuring elasticity, cohesiveness, chewiness, and brittleness using a physical property measurer (Rheometer, SunScienticfic, Compac-100II). The average was obtained by repeating the measurement three times, and the results are shown in Table 2 below.

Physical property measurement division Shout cohesiveness chewability brittleness red bean sediment 85.1 42.2 293.1 25818 white jade sediment 75.8 40.7 285.3 27212 sweet potato sediment 88.2 43.1 299.8 28945 Example 1 118.1 30.6 431.6 50986

As a result, in the case of the lotus root sediment of <Example 1>, compared to red bean sediment, white jade sediment, or sweet potato sediment used in conventional manju, cohesiveness was low, and hardness, chewiness, and elasticity were high.

< Experimental example 2> Manju's functional test

The total flavonoid content, vitamin E content, and beta-carotene content of manju prepared in Examples and Comparative Examples of the present invention were measured and compared.

75% methanol was added to 0.1 g of each sample, followed by extraction overnight at room temperature. Then, 1.0 ml of this sample solution was added to a test tube, 10 ml of diethylene glycol was added, and the mixture was mixed well. Again, 0.1 ml of 1N NaOH was well mixed here and reacted for 1 hour in a constant temperature water bath at 37 ° C. Then, absorbance was measured at 420 nm, and the results are shown in Table 3 below.

Total flavonoid content
(mg/g) vitamin E
(mgaTE/100g) beta carotene
(mg/100g) Example 1 7.99 5.8 485 Example 2 8.11 6.1 504 Comparative Example 1 5.75 4.3 374 Comparative Example 2 4.25 3.9 303 Comparative Example 3 4.11 3.7 298

As a result, it was found that the manju of <Examples 1 and 2> had significantly higher flavonoid, vitamin E, and beta-carotene contents than the manju of <Comparative Examples 1 to 3>.

< Experimental example 3> Manju's sensory evaluation

Sensory evaluation of manju prepared in Examples and Comparative Examples of the present invention was performed by selecting 30 university students majoring in food. For the sensory evaluation, the characteristics of color, scent, texture, taste, and overall preference were evaluated on a 5-point scale, with 1 point for 'very bad' and 5 points for 'very good', with scores ranging from 1 to 5. It was given so that the higher the preference, the higher the score, and the results are shown in Table 4 below.

sensory evaluation division color incense texture taste preference Example 1 4.5 4.2 4.7 4.5 4.5 Example 2 4.5 4.7 4.8 4.8 4.8 Comparative Example 1 3.0 2.7 3.8 3.5 3.4 Comparative Example 2 3.0 2.5 3.0 3.1 3.0 Comparative Example 3 2.4 2.2 2.0 2.2 2.2

As a result of the sensory evaluation, in the case of <Example 1>, compared to <Comparative Example 1> to <Comparative Example 3>, it showed high values in all items such as color, taste, texture, aroma, and overall preference, indicating good consumer preference.

Having described specific parts of the present invention in detail above, it is clear that these specific descriptions are only preferred embodiments for those skilled in the art, and the scope of the present invention is not limited thereby. something to do. Accordingly, the substantial scope of the invention will be defined by the appended claims and their equivalents.

Claims (8)

1) Mixing water parsley powder fermented in plain yogurt, strong wheat flour, sugar, salt, baking powder and soda, adding fresh cream, kneading, and aging to prepare water parsley dough;
2) preparing lotus root sediment by mixing any one or both of cream cheese, sweet potato sediment or boiled sweet potato, white jade sediment, corn powder, lotus root powder fermented in plain yogurt, and lotus root dies; and
3) adding the lotus root sediment of step 2) to the water parsley dough of step 1), molding it, and then baking and cooling it;
Manufacturing method of water parsley lotus root manju.
The water parsley dough in step 1)
a) Based on 100 parts by weight of strong wheat flour, 1 to 3 parts by weight of water parsley powder, 20 to 30 parts by weight of sugar, 0.5 to 2 parts by weight of salt, 3 to 5 parts by weight of baking powder, and 1 to 3 parts by weight of soda are mixed in a blender. Mixing evenly for 10 minutes;
b) adding 95 to 105 parts by weight of fresh cream to 100 parts by weight of the mixture of step a) and kneading in a kneader for 10 to 30 minutes; and
c) resting the dough of step b) at room temperature for 5 to 15 minutes, dividing it into 40 to 60 g each, rounding it, and aging it;
The lotus root sediment of step 2)
d) returning the cream cheese in a blender for 5 to 20 minutes; and
e) 200 to 250 parts by weight of any one or both of sweet potato sediment or boiled sweet potato, 120 to 180 parts by weight of white jade sediment, 10 to 20 parts by weight of corn powder, 1 to 5 parts by weight of lotus root powder, based on 100 parts by weight of the cream cheese And 70 to 100 parts by weight of the lotus root dice are evenly mixed and then divided into 60 to 80 g each.
delete delete According to claim 1,
Step 3) above
f) including the lotus root sediment of step 2) in the water parsley dough of step 1);
g) panning the iron plate at intervals;
h) baking at 110 ~ 130 ℃ under fire and 170 ~ 200 ℃ upper heat for 10 ~ 30 minutes; and
characterized in that it is prepared by a method comprising i) cooling at room temperature;
Manufacturing method of water parsley lotus root manju.
According to claim 1,
The method of producing lotus root manju, characterized in that the lotus root dice are prepared by slicing the lotus root and then baking or boiling.
delete According to claim 1,
Water parsley powder and lotus root powder fermented in plain yogurt,
j) preparing plain yogurt by mixing 0.5 to 1.5 L of milk, 5 to 20 mL of lactic acid bacteria, and 50 to 150 g of glucose, and then fermenting at 25 to 30 ° C. for 10 to 20 hours; and
k) adding 200 to 400 g of water parsley powder or lotus root powder to the plain yogurt and then fermenting at 25 to 30 ° C for 20 to 30 hours; Using fermented water parsley powder or lotus root powder prepared by a method comprising Characterized in that, a method for producing water parsley lotus root manju.
Claims 1, 4, 5 and 7, produced by the manufacturing method of any one of claims,
Water parsley powder, lotus root powder, lotus root diced, and sweet potato, water parsley lotus root manju.

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