KR102560382B1 - Korean traditional sweets comprising cacao and its manufacturing method - Google Patents

Abstract

A cacao hangwa using cacao bean skins and a manufacturing method thereof are disclosed. A cacao hangwa manufacturing method according to an embodiment includes the steps of immersing rice and cacao bean skins; Grinding the immersed rice after removing the cacao bean shells; Adding soybean water to pulverized rice and then kneading to produce a dough; Increasing the dough; Kneading the steamed dough; Applying potato starch to the surface of the kneaded dough and then flattening it to create a countertop; drying the flattened counter-base; Cutting the dried counter-girders into a predetermined size; Blowing and swelling the cut counter-base; Applying cacao adjustment to the puffed countertop and collecting it; And it may include the step of burying the garbage on the collected countertop.

Description

Korean traditional sweets comprising cacao and its manufacturing method}

As a technology for manufacturing hangwa, in particular, it relates to cacao hangwa using cacao bean shells and a manufacturing method thereof.

Hangwa is a general term for traditional Korean sweets, and is also called jogwa or process food. Hangwa is mainly manufactured using grain powder, fruits, edible roots or leaves, honey, taffy, and sugar. Publication No. 10-2019-0120625 discloses a method for preparing hangwa using glutinous rice flour.

It is an object of the present invention to provide a cacao hangwa using cacao bean shells and a method for manufacturing the same.

According to one aspect, a cacao hangwa manufacturing method includes the steps of immersing rice and cacao bean skins; Grinding the immersed rice after removing the cacao bean shells; Adding soybean water to pulverized rice and then kneading to produce a dough; Increasing the dough; Kneading the steamed dough; Applying potato starch to the surface of the kneaded dough and then flattening it to create a countertop; drying the flattened counter-base; Cutting the dried counter-girders into a predetermined size; Blowing and swelling the cut counter-base; Applying cacao adjustment to the puffed countertop and collecting it; And it may include the step of burying the garbage on the collected countertop.

Rice and cacao bean skins may be mixed in a ratio of 100 parts by weight: 18 to 22 parts by weight.

Immersion may be performed at 27° C. to 33° C. for 18 to 22 days.

The pulverized rice and soybean water may be mixed and kneaded in a ratio of 100 parts by weight: 0.5 to 1.5 parts by weight.

Steaming may be performed at 90 ° C to 120 ° C for 3 to 5 hours.

Squirting can be done for 25 to 35 seconds at 45 to 55 rpm.

The flattened counter-air drying is performed at 25° C. to 35° C. for 20 hours to 24 hours, and a turning operation may be performed at predetermined time intervals.

The step of milking and swelling may include first milking at 95 ° C. to 105 ° C. for 55 seconds to 65 seconds, second milking at 115 ° C. to 125 ° C. for 25 seconds to 35 seconds, and third milking at 195 ° C. to 205 ° C. for 10 seconds to 20 seconds.

A method for manufacturing cacao flavored cacao hangwa is provided.

1 is a flowchart illustrating a method for manufacturing cacao hangwa according to an embodiment.
Figure 2 is a flow chart showing a method for producing cacao jocheong used in cacao hangwa according to an embodiment.

Hereinafter, an embodiment of the present invention will be described in detail with reference to the accompanying drawings. In describing the present invention, if it is determined that a detailed description of a related known function or configuration may unnecessarily obscure the gist of the present invention, the detailed description will be omitted. In addition, the terms to be described later are terms defined in consideration of functions in the present invention, which may vary according to the intention or custom of a user or operator. Therefore, the definition should be made based on the contents throughout this specification.

Hereinafter, embodiments of cacao hangwa and a manufacturing method thereof will be described in detail with reference to the drawings.

1 is a flowchart illustrating a method for manufacturing cacao hangwa according to an embodiment.

According to one embodiment, a method of manufacturing cacao hangwa may include step 110 of steeping rice and cacao bean skins.

According to one embodiment, rice and cacao bean hulls may be mixed in a ratio of 100 parts by weight: 18 to 22 parts by weight. For example, the rice may be at least one of all types of rice such as non-glutinous rice and glutinous rice.

<Experimental Example 1> Rice and cacao bean shell ratio

The ratio of rice and cacao beans was set as shown in Table 1 below, and after immersion, sensory evaluation was performed on a plurality of people based on three evaluation criteria for the flavor of cacao beans, and the selection result with the highest proportion was displayed.

Ratio of cocoa beans to rice 10 parts by weight 15 parts by weight 20 parts by weight 30 parts by weight incense* X X △ O

* X if the cacao flavor was insignificant, △ if it was appropriate, and O if it was excessive. Specifically, according to the ratio of rice to cacao bean hulls, when 10 to 15 parts by weight of cacao bean hulls were compared to 100 parts by weight of rice, the cacao flavor was evaluated to be insignificant. On the other hand, when the cacao bean shell was 20, the cacao flavor was evaluated as appropriate. On the other hand, when the cacao bean shell was 30 parts by weight, the cacao flavor was evaluated as somewhat excessive.

Accordingly, in one embodiment, the ratio of the shells of cacao beans to 100 parts by weight of rice may be 18 to 22 parts by weight. Preferably, the ratio of cacao bean skins to 100 parts by weight of rice may be 20 parts by weight.

Immersion is for absorbing moisture into the material and increasing its swelling power. During soaking, organic acid is generated in rice, the acidity increases, cations (K, Na, Ca, Mg) and inorganic phosphorus are eluted, and the particle size distribution changes. Due to these changes, the effect of increasing the viscosity and increasing the swelling power can be obtained.

For example, the immersion is performed until the sensory evaluation of “to the extent that the rice is rubbed,” “to the extent that it is rubbed,” “to the point of being sour,” and “to sour.” For example, immersion may be performed at 27° C. to 33° C. for 18 to 22 days. Preferably, immersion can be done at 30° C. for 20 days.

For example, after soaking, the rice can be washed until there is no golmarji and sour smell.

According to one embodiment, the method for manufacturing cacao Hangwa may include the step 120 of grinding the soaked rice after removing the skins of the cacao beans.

For example, the cacao bean shell is used to impart cacao flavor to rice, and after immersion, the cacao bean shell is removed, and subsequent processes are performed using only rice.

According to one example, grinding may be performed once based on a particle size of 80 mesh.

According to one embodiment, the method for manufacturing cacao hangwa may include the step 130 of adding soybean water to pulverized rice and kneading to create a dough.

According to one embodiment, pulverized rice and soybean water may be mixed and kneaded in a ratio of 100 parts by weight: 0.5 to 1.5 parts by weight.

For example, soybean water may be ground by using a mixer or the like after soaking soybeans in water for a predetermined time. As for the beans, one or more of various beans such as soybeans, mung beans, peas, kidney beans, and black beans may be used. When kneading is performed using soybean water, the protein components of soybean water make the texture of the Korean snack more smooth because the tissues are well adhered and entangled with each other during steaming.

According to one embodiment, the method for manufacturing cacao hangwa may include step 140 of increasing the dough.

Steaming is a process for uniformly gelatinizing starch by heating rice with steam. In the initial stage of heating, the action of various microorganisms and enzymes occurs, and after a certain period of time, sterilization and enzyme inactivation occur.

According to one embodiment, the steaming may be performed at 90 ° C to 120 ° C for 3 to 5 hours.

For example, as a result of changing the time for steaming to 1 hour, 2 hours, 3 hours, 4 hours and 5 hours, when the steaming time elapsed at 100 ° C. for 4 hours, it was found to be the most suitable state for manufacturing Korean snacks. Accordingly, it is preferable to perform steaming at 100° C. for 4 hours. However, the time may be slightly adjusted according to temperature conditions.

According to one embodiment, the method for manufacturing cacao hangwa may include the step 150 of kneading the steamed dough.

Kkwarichigi is a physical process that subdivides the captured air while breaking the tissue of the gelatinized glutinous rice particles to form a film that can contain air. Physicochemical properties and sensory properties of the opposite phase may vary depending on the conditions of gwarichigi.

In the case of performing gwalichigi, the brightness of the dough increases, the distribution of air bubbles becomes uniform, and the hardness, adhesiveness, elasticity, etc. of the dough decrease. In addition, the water content in the opposite phase is lowered and the swelling ratio is increased, but when a predetermined time elapses, the swelling ratio is rather decreased. The retention and uptake rate was increased by squeezing.

According to one example, the twisting condition exhibiting desirable quality characteristics may be achieved for 25 seconds to 35 seconds at 45 to 55 rpm. Sensory evaluation was generally highly evaluated under the conditions.

According to one embodiment, the method for manufacturing cacao hangwa may include the step 160 of applying potato starch to the surface of the kneaded dough and then flattening it to create a counter-base.

For example, potato starch is applied to the surface in order to reduce the difficulty of work due to the tenacity of rice during flattening.

For example, during planarization, the counter may have a thickness of about 1 cm.

According to one embodiment, a method of making cacao hangwa may include drying 170 a flattened counter-base.

The degree of drying may be determined according to the convenience and yield of cutting when the flattened counter is cut into a predetermined size. For example, flattened counter-air drying may be performed at 25° C. to 35° C. for 20 hours to 24 hours. Preferably, the temperature of the gudeuljang is around 30 ° C, and may be performed for about 24 hours.

For example, the flattened countertop may be dried using indirect radiant heat, which is a ball heating method. During the drying process, the countertop is turned over at predetermined time intervals to dry the surface and the inside of the countertop evenly.

As another example, the opposite machine may be dried with hot air from an agricultural product dryer.

According to one embodiment, the method for manufacturing cacao hangwa may include step 180 of cutting the dried half into a predetermined size.

For example, the counter may be cut into various sizes and shapes depending on the type of product.

According to one embodiment, the method for manufacturing cacao hangwa may include a step 190 of swelling the cut half by boiling.

Roasting is a step of expanding the cut countertop to a predetermined state.

According to one embodiment, milking may be performed several times by varying temperature conditions and time conditions.

As an example, the step of expanding by boiling may include a first melting at 95 ° C to 105 ° C for 55 seconds to 65 seconds, a second melting at 115 ° C to 125 ° C for 25 seconds to 35 seconds, and a third melting at 195 ° C to 205 ° C for 10 seconds to 20 seconds.

This is to swell the opposite group using oil at a low temperature and to stably expand it at a high temperature.

According to one embodiment, a method of manufacturing a cacao hangwa may include the step 200 of applying cacao preparation to a puffed antiperspirant.

For example, the type of jocheong is not limited. Preferably, cacao grain syrup can be used to increase the flavor and taste of cacao. The manufacturing method of cocoa grain syrup will be described later.

According to one embodiment, the method for manufacturing cacao hangwa may include step 210 of burying porridge in the collected countertop.

For example, the tofu may be rice fried rice, and various sub-materials such as fruit powder and vegetable powder may be added when preparing rice fried rice.

Figure 2 is a flow chart showing a method for producing cacao jocheong used in cacao hangwa according to an embodiment.

According to one embodiment, a method for preparing cacao grain syrup may include step 310 of steeping rice and cocoa beans.

According to one embodiment, rice and cacao beans may be mixed in a ratio of 100 parts by weight: 15 to 25 parts by weight. For example, the rice may be at least one of all types of rice such as non-glutinous rice and glutinous rice.

<Experimental Example 2> Ratio of rice and cacao beans

The ratio of rice and cacao beans was set as shown in Table 1 below, and after immersion, sensory evaluation was performed on a plurality of people based on three evaluation criteria for the flavor of cacao beans, and the selection result with the highest proportion was displayed.

Ratio of cocoa beans to rice 10 parts by weight 15 parts by weight 20 parts by weight 30 parts by weight incense* X X △ O

* If the cacao bean fragrance is insignificant, it is indicated by X, if appropriate, and by O if it is excessive. Specifically, according to the ratio of rice to cacao beans, when the amount of cacao beans is 10 to 15 parts by weight relative to 100 parts by weight of rice, the fragrance of the cacao beans was evaluated to be insignificant. On the other hand, when the cacao bean was 20, the flavor of the cacao bean was evaluated as appropriate. On the other hand, when the amount of cacao beans was 30 parts by weight, the flavor of the cacao beans was evaluated to be somewhat excessive.

Accordingly, in one embodiment, the ratio of cacao beans to 100 parts by weight of rice may be 18 to 22 parts by weight. Preferably, the ratio of cacao beans to 100 parts by weight of rice may be 20 parts by weight.

According to one embodiment, immersion may be performed at 27° C. to 33° C. for 12 hours to 18 hours. Preferably, immersion may be performed at 30° C. for 15 hours.

According to one embodiment, a method for preparing cacao grain syrup may include step 320 of grinding soaked rice and cocoa beans. Grinding is performed so that air is contained between the particles and gelatinization can occur uniformly.

According to one example, grinding may be performed once based on a particle size of 80 mesh.

According to one example, the soaked rice and cacao beans may be mixed and ground together.

According to one embodiment, the method for preparing cacao grain syrup may include step 330 of increasing pulverized rice and cacao beans.

According to one example, the steaming may be performed at 85 ° C to 95 ° C for 100 minutes to 140 minutes. Steaming is a process for uniformly gelatinizing starch by heating rice and cacao beans with steam. In the initial stage of heating, the action of various microorganisms and enzymes occurs, and after a certain period of time, sterilization and enzyme inactivation occur.

For example, as a result of changing the steaming time to 60 minutes, 90 minutes, 120 minutes, and 180 minutes, it was found that the aroma and taste of cacao beans decreased when the steaming time elapsed 120 minutes. Accordingly, it is preferable to perform steaming at 90° C. for 120 minutes.

According to one embodiment, the method for producing cacao grain syrup may include a step 340 of mixing malt starch and liquefying enzyme with steamed rice and cacao beans and then heating and liquefying them.

For example, liquefaction refers to hydrolysis of gelatinized starch using heat-resistant α-amylase.

According to one embodiment, liquefaction is performed by mixing 100 parts by weight of pulverized rice and cacao mixture, 1.2 to 1.8 parts by weight of malt starch, 0.08 to 0.12 parts by weight of liquefied enzyme, and 270 to 330 parts by weight of water at 85 ° C to 95 ° C for 2.5 hours to 3.5 hours. Preferably, liquefaction may be performed at 90° C. for 3 hours by mixing 100 parts by weight of pulverized rice and cacao mixture, 1.5 parts by weight of malt starch, 0.1 parts by weight of liquefied enzyme, and 300 parts by weight of water.

At this time, the temperature and time for liquefaction may vary depending on the liquefaction enzyme. For example, the liquefying enzyme may be Termamyl. TM.

According to one embodiment, a method for preparing cacao syrup may include a step 350 of saccharifying the liquefied mixture by heating it to a predetermined temperature.

For example, saccharification refers to hydrolysis of liquefied starch using heat-resistant β-amylase.

In one embodiment, in the present invention, the liquefied mixture was cooled at 5 ° C to 15 ° C for 50 minutes to 60 minutes, and then saccharification was performed at 70 ° C to 80 ° C for 8 hours to 12 hours. Here, the temperature and time for cooling the liquefied mixture is to make the liquefied mixture 70 ° C to 80 ° C, which is a temperature suitable for saccharification.

The time and temperature for saccharification may vary depending on the enzyme used for saccharification. Preferably, saccharification may be performed at 75° C. for 10 hours.

According to one embodiment, the method for preparing cacao grain syrup may further include a step of heating and concentrating the saccharified product after filtering.

According to one embodiment, cacao grain syrup can be used for manufacturing cacao hangwa described with reference to FIG.

So far, the present invention has been looked at mainly with its preferred embodiments. Those skilled in the art to which the present invention pertains will be able to understand that the present invention can be implemented in a modified form without departing from the essential characteristics of the present invention. Therefore, the scope of the present invention should be construed to include various embodiments within the scope equivalent to those described in the claims without being limited to the above-described embodiments.

Claims (9)

Mixing rice and cacao bean skins at a ratio of 100 parts by weight: 18 to 22 parts by weight and then immersing at 27 ° C to 33 ° C for 18 to 22 days;
Grinding the immersed rice after removing the cocoa beans;
Adding soybean water to the pulverized rice and kneading to produce a dough;
Increasing the dough;
Kneading the steamed dough;
Applying potato starch to the surface of the kneaded dough and then flattening it to create a countertop;
drying the flattened counter-base;
Cutting the dried counter-unit into a predetermined size;
Blowing and swelling the cut counter-machine;
Applying cacao grain syrup produced by immersing and saccharifying rice and cacao beans together in an enlarged counter-machine to collect and collect; and
A method for manufacturing cacao Hanwa, comprising the step of burying poop on the opposite side of the house.
According to claim 1,
The cocoa grain syrup
Rice and cacao beans mixed at a ratio of 100 parts by weight: 18 to 22 parts by weight are immersed at 27 ° C to 33 ° C for 12 to 18 hours, the soaked rice and cacao beans are pulverized, the pulverized rice and cacao beans are steamed at 85 ° C to 95 ° C for 90 to 120 minutes, and malt starch 1.2 to 1.8 parts by weight, 0.08 to 0.12 parts by weight of liquefying enzyme, and 270 to 330 parts by weight of water, liquefied by heating at 85 ° C to 95 ° C for 2.5 to 3.5 hours, cooling the liquefied mixture at 5 ° C to 15 ° C for 50 minutes to 60 minutes, and then heating at 70 ° C to 80 ° C for 8 to 12 hours to saccharify. manufacturing method.
delete According to claim 1,
The pulverized rice and the bean water are mixed and kneaded in a ratio of 100 parts by weight: 0.5 to 1.5 parts by weight, cacao hangwa manufacturing method. According to claim 1,
The steaming is made at 90 ℃ to 120 ℃ for 3 hours to 5 hours, cacao Hanwa manufacturing method. According to claim 1,
The method of manufacturing cacao hangwa made for 25 seconds to 35 seconds at 45 to 55 rpm. According to claim 1,
The flattened counter-drying is performed at 25 ° C to 35 ° C for 20 to 24 hours, and a flipping operation is performed at predetermined time intervals. According to claim 1,
The step of expanding by boiling
Primary milking at 95 ° C to 105 ° C for 55 seconds to 65 seconds,
Secondary milking for 25 to 35 seconds at 115 ° C to 125 ° C and
A method for manufacturing cacao Korean sweets, comprising the step of 3rd milking at 195 ° C to 205 ° C for 10 seconds to 20 seconds. Produced by the method of any one of claims 1, 2, 4 to 8,
Cacao hangwa.