KR102801955B1 - Pear manju using pear syrup and dried pear and manufacturing method thereof - Google Patents

Abstract

The present invention relates to pear manju using pear syrup and dried pear, and a method for manufacturing the same, and more specifically, to pear manju using pear syrup and dried pear, which allows the user to fully experience a unique taste and texture and the flavor of pear when consuming the pear manju, different from existing manju, and allows anyone, regardless of age or gender, to enjoy the manju without burden.
The method for manufacturing pear Manju of the present invention comprises the steps of: cutting raw pears with their skin and seeds removed into pieces with a thickness and length of 0.8 to 1.3 cm, and drying the pieces with hot air at 40 to 48°C for 22 to 26 hours to manufacture pear malang; mixing 30 to 45 parts by weight of ground pear obtained by pulverizing the pear with its skin and seeds removed in a blender with 100 parts by weight of chopped pears obtained by dicing the flesh of the raw pear into small cubes to manufacture a mixture; mixing 50 to 65 parts by weight of sugar and 8 to 12 parts by weight of lemon juice with 100 parts by weight of the mixture, boiling the mixture over high heat to remove bubbles, and heating over medium heat after the bubbles are removed to obtain pear syrup, wherein the total heating time over high heat and medium heat is 30 to 60 minutes to manufacture pear syrup; and manufacturing Manju skin dough including the pear syrup manufactured in the step of manufacturing the pear syrup. The method comprises: a step for manufacturing manju filling including 8 to 10 parts by weight of pear malang produced in the pear malang production step relative to 100 parts by weight of the white jade filling; a step for filling manju filling into the manju outer dough manufactured including pear filling, kneading the manju outer dough, forming it into a manju shape, and baking it at 140 to 160°C for 17 to 18 minutes to complete the pear manju.

Description

{PEAR MANJU USING PEAR SYRUP AND DRIED PEAR AND MANUFACTURING METHOD THEREOF}

This relates to pear manju using pear syrup and pear dried radish and a method for manufacturing the same, and more specifically, to pear manju using pear syrup and pear dried radish and a method for manufacturing the same, which allows people of all ages and genders to enjoy the pear manju without burden while providing a unique taste and texture differentiated from existing manju when eating it and allowing people to fully experience the familiar taste and flavor of pears that we often eat.

Manju is usually a type of dumpling made with red bean paste, jam, etc., and is a type of confectionery produced in large quantities in Eastern countries. The above-mentioned manju is made by wrapping (embracing) filling (or red bean paste) with dough made of wheat flour and steaming or baking it in hot water. At this time, the filling is made in various ways by adding egg yolk, chestnuts, walnuts, raisins, etc. in addition to red bean paste and other fillings.

However, most Manjus are made by making dough for the outer skin using wheat flour, sugar, malt syrup, and an appropriate amount of water, and wrapping red bean paste made with red beans as the main ingredient in the above-mentioned dough, for example, in the outer skin, and then heating (firing) it for a certain period of time. This has resulted in problems such as poor aesthetics and texture and poor moisture retention. In addition, since the outer skin wrapping the red bean paste is heated and baked as is, the preservation and moisture retention properties are poor, and the color is not vivid enough to stimulate the appetite, so not only does purchasing power decrease, but if a lot of Manjus are eaten, the texture becomes dry and difficult to digest.

Meanwhile, pears are known to be rich in digestive enzymes and help with food digestion, so pears are a representative fruit of fall that are not only delicious but also nutritious. Pears are an alkaline food with a unique sweetness and refreshing taste, and contain various and abundant polyphenol compounds such as flavonoid compounds such as quercetin and lutein, clogenic acid, catechin acid, and arbutin, and these physiologically functional substances have functions such as immune stimulation activity, antioxidant activity, cholesterol-lowering activity, antihypertensive activity, or anti-inflammatory activity in the body.

And, as is well known, the unique stone cells and dietary fiber of pears promote bowel movements, prevent constipation, and colon cancer, and have an expectorant effect that treats bronchitis, phlegm, and cough.

In particular, Korean pears are famous as a world-class fruit because of their excellent taste and flavor. Naju pears in particular have high sugar content and excellent taste due to the high-quality soil and optimal climate conditions of the Yeongsan River basin, as well as the accumulation of pear cultivation techniques for a long time. These Naju pears have been recognized for their excellence to the point that they were presented to the king, and are still referred to as the representative of Korean pears.

In addition, processed foods using pears are being sold so that pears can be more commonly encountered in everyday life, but most of them are beverages using pear juice or pear flesh, and processed foods using pears are not diversified.

As a background technology of the present invention, a method for manufacturing manju and yanggaeng using dried pears and manju and yanggaeng manufactured thereby are disclosed in Korean Patent No. 10-2159335.

The present invention has been created in consideration of the above circumstances, and the purpose of the present invention is to provide a pear manju using pear syrup and pear malang, and a method for manufacturing the same, which allows the user to enjoy, regardless of age or gender, a pear manju using pear syrup and pear malang, a manju filling mixed with white bean paste and a manju outer dough including pear syrup, a texture in which pear flesh or pear grains can be chewed in the manju outer skin, as well as a unique taste and texture differentiated from existing manju, and a familiar taste and flavor of pears that we often eat.

In order to achieve the above object, the present invention comprises the steps of: manufacturing a pear jelly by cutting a raw pear with its skin and seeds removed into a thickness and length of 0.8 to 1.3 cm, and drying the same in hot air at 40 to 48°C for 22 to 26 hours; manufacturing a mixture by mixing 100 parts by weight of chopped pear obtained by dicing the flesh of the raw pear into small cubes and 30 to 45 parts by weight of ground pear obtained by pulverizing the pear with its skin and seeds removed in a blender, and then mixing 50 to 65 parts by weight of sugar and 8 to 12 parts by weight of lemon juice with respect to 100 parts by weight of the mixture, boiling the mixture over high heat to remove bubbles, and after the bubbles are removed, heating over medium heat to obtain pear syrup, wherein the total heating time over high heat and medium heat is 30 to 60 minutes; manufacturing a Manju outer dough including the pear syrup manufactured in the step of manufacturing the pear syrup; A step for manufacturing Manchurian soybean paste including 8 to 10 parts by weight of pear malang produced in the pear malang production step relative to 100 parts by weight of the white jade paste; A method for making pear manju, comprising: filling manju filling into manju dough including pear filling, kneading the manju dough into a manju shape, and baking the manju dough at 140 to 160°C for 17 to 18 minutes to complete the pear manju; wherein the average particle size of the chopped pears used in the pear filling manufacturing step is 3 to 10 mm, and the manju dough manufactured in the manju dough manufacturing step comprises all-purpose flour, 23 to 28 parts by weight of sugar, 20 to 24 parts by weight of condensed milk, 15 to 18 parts by weight of pear filling, 1 to 1.5 parts by weight of baking powder, and 0.8 to 1 part by weight of salt with respect to 100 parts by weight of the all-purpose flour, and further comprising a manju finishing step of applying a coating material mixed with pear filling and oligosaccharide at a ratio of 1:1 on the upper side of the manju skin manufactured through the manju completion step.

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According to the present invention, pear manju is manufactured using manju filling mixed with pear jelly and manju outer dough including pear syrup, so that when consuming the pear manju, one can feel the texture of pear flesh or pear grains in the outer skin of the pear manju as well as a unique taste and texture differentiated from existing manju, and the familiar taste and flavor of pears that we often eat, so that anyone, regardless of age or gender, can enjoy it without burden.

Figure 1 is a process diagram showing a manufacturing process of pear manju according to one embodiment of the present invention.
Figure 2 is a photograph showing the state of preparing chopped pears and crushed pears for the production of the pear syrup of the present invention and producing the pear syrup.
Figure 3 is a photograph showing white jade bean paste and pear malang for making Manju outer dough and Manju filling according to the present invention.
Figure 4 is a photograph showing the state before baking by filling the Manju filling into the Manju dough according to the present invention and placing it on a tray.
Figure 5 is a photograph showing the completed manufacturing and packaging state of the pear manju according to the present invention.

Hereinafter, pear manju and its manufacturing method using pear juice and pear malangi according to the present invention will be described in detail. In explaining the present invention above, if it is judged that the gist of the present invention may be unnecessarily obscured, the detailed description will be omitted.

The pear manju according to the present invention is manufactured using manju filling mixed with white bean paste and pear malang, and manju outer dough including pear syrup, so that when consuming the pear manju, one can feel the chewy texture of the pear flesh or pear grains, and also sufficiently enjoy the pear flavor that we are familiar with.

The above Manju is manufactured by mixing white jade bean paste and pear malang, and is composed of 6 to 8 parts by weight of pear malang per 100 parts by weight of the white jade bean paste. In order to improve the texture of the pear Manju and provide a rich flavor, crushed nuts may be included as needed.

Here, if the amount of the dried pear is less than 6 parts by weight based on 100 parts by weight of the white jade paste, the texture of the dried pear may not be sufficiently expressed, and if it exceeds 8 parts by weight, the excessive texture of the dried pear may actually decrease consumer preference.

In this way, pear malang is mixed into the Manchurian beef, so when you eat the pear Manchurian beef, you can feel the chewy texture of the pear malang and the taste of the pear.

In addition, the above-mentioned Manju crust dough is manufactured using all-purpose flour, sugar, condensed milk, pear syrup, baking powder, salt, and eggs as raw materials, so that when eating pear Manju, it provides a texture in which pear flesh or pear grains can be chewed in the Manju crust, and by reducing the condensed milk content compared to conventional methods and adding the pear syrup of the present invention, it prevents the Brix of pear Manju from being too high, so that people of all ages and genders can enjoy pear Manju without burden.

This type of Manchurian crust dough is made of all-purpose flour, 23 to 28 parts by weight of sugar per 100 parts by weight of the all-purpose flour, 20 to 24 parts by weight of condensed milk, 15 to 18 parts by weight of pear syrup, 1 to 1.5 parts by weight of baking powder, and 0.8 to 1 part by weight of salt.

At this time, if the content of the pear syrup is less than 15 parts by weight with respect to 100 parts by weight of the all-purpose flour, the sugar content is low, so the sweetness of the outer skin of the manju is reduced and the dough becomes soft. If the content of the pear syrup exceeds 18 parts by weight with respect to 100 parts by weight of the all-purpose flour, the dough becomes too chewy and problems occur in making the dough into a round shape. Therefore, it is preferable that the content of the pear syrup be 15 to 18 parts by weight with respect to 100 parts by weight of the all-purpose flour.

Here, the pear syrup used in the Manju dough is manufactured by mixing the chopped pear obtained by dicing the flesh of a raw pear into small cubes and the pear powder obtained by grinding the raw pear. That is, the chopped pear is obtained by dicing the raw pear with its skin and seeds removed. At this time, the average particle size of the chopped pear is preferably 3 to 10 mm. If the average particle size of the chopped pear is less than 3 mm and becomes too small, the pieces of the chopped pear will be excessively reduced in the post-processing of mixing sugar and lemon juice and boiling, so that the texture of the pear pulp or pear grains will be reduced when consuming the pear Manju. If the average particle size of the chopped pear exceeds 10 mm, when manufacturing the Manju dough using the manufactured pear syrup, the size of the pear particles will be large, so that the dough will not be kneaded and the pear Manju will burst when baking. Therefore, the average particle size of the chopped pear is preferably 3 to 10 mm.

In addition, the above-mentioned ground pear powder is obtained by dicing the flesh of a raw pear with the skin and seeds removed and grinding it in a mixer.

This pear syrup is made of a mixture of 30 to 45 parts by weight of ground pear powder per 100 parts by weight of chopped pear, and 50 to 65 parts by weight of sugar and 8 to 12 parts by weight of lemon juice per 100 parts by weight of the mixture.

Here, when manufacturing the above mixture, the peel of the raw pear is removed and used because, if the peel is used together, the roughness of the peel acts as a factor that hinders the texture of the outer skin of the pear manju when consuming it, lowering the preference, and if the seeds are used together, the bitterness of the outer skin of the manju increases, lowering the preference. Therefore, when manufacturing pear syrup, the peel and seeds of the raw pear are removed and used.

In addition, when the raw pear skin and seeds are used to manufacture chopped pear and pear powder, and the sugar and lemon juice are mixed with the mixture of the ingredients and boiled, the pear syrup takes on a cloudy color like caramel. When such pear syrup is used to manufacture Manju skin dough, the cloudy color of the Manju skin dough lowers the preference of the final pear Manju product. Therefore, when using raw pears to manufacture the pear syrup, it is preferable to remove the skin and seeds.

In addition, if the amount of the ground pear powder is less than 30 parts by weight per 100 parts by weight of the chopped pears in the above mixture, it is difficult to smoothly obtain pear syrup by heating for a predetermined period of time in the post-process due to insufficient pear juice, and if the amount of the ground pear powder exceeds 45 parts by weight per 100 parts by weight of the chopped pears, the stickiness is reduced when the pear syrup is manufactured through a heating process for boiling or stewing, and if more time is boiled to prevent this, there is a problem of the final pear syrup turning caramel colored due to carbonization. Therefore, it is preferable that the above mixture be made by mixing 30 to 45 parts by weight of the ground pear powder per 100 parts by weight of the chopped pears.

When manufacturing pear syrup using such a mixture, 50 to 65 parts by weight of sugar and 8 to 12 parts by weight of lemon juice are added to 100 parts by weight of the mixture, boiled over high heat to remove foam, and after the foam is removed, heated over medium heat for a certain period of time to obtain pear syrup. At this time, it is preferable that the total time for heating over high and medium heat is 30 to 60 minutes. This is because if the heating time is less than 30 minutes, the chopped pear, pear pulverized material, and sugar do not mix smoothly, and if the heating time exceeds 60 minutes, there is a problem that the pear syrup takes on a cloudy color like caramel due to carbonization. Therefore, when heating the mixture, sugar, and lemon juice to manufacture the pear syrup, it is preferable that it is 30 to 60 minutes.

Also, boiling over high heat to remove the foam is to remove impurities contained in the foam, preventing the color of the Manchurian outer skin from becoming cloudy.

In addition, the addition of the lemon juice is intended to make the pear syrup thick. If the lemon juice is less than 8 parts by weight, the viscosity of the pear syrup decreases, and if the lemon juice exceeds 12 parts by weight, the viscosity of the pear syrup increases excessively. Therefore, it is preferable that the lemon juice be 8 to 12 parts by weight per 100 parts by weight of the mixture.

Below, a method for manufacturing pear manju according to the present invention will be examined.

The method for manufacturing pear manju according to the present invention comprises a step of manufacturing pear malang included in manju filling (S10), a step of manufacturing pear syrup included in manju outer dough (S20), a step of manufacturing manju outer dough including pear syrup (S30), a step of manufacturing manju filling (S40), and a step of forming and completing manju (S50).

1) Step for manufacturing pear jelly (S10)

After removing the skin and seeds from the raw pear, cut it into pieces 0.8 to 1.3 cm thick and long, and dry it with hot air at 40 to 48°C for 22 to 26 hours to make pear jelly.

Here, if the thickness of the cut pear is less than 0.8 cm, the pear loses moisture and becomes hard, and if it exceeds 1.3 cm, less moisture evaporates and the pear does not form into a dried pear. Therefore, when cutting the raw pear, it is preferable to cut it to a thickness of 0.8 to 1.3 cm.

At this time, when cutting raw pears to make pear malrang, cut them into 0.8 to 1.3 cm thick slices and then use the sliced pears by cutting them into 0.8 to 1.3 cm long slices when making Manchurian beef.

In addition, when drying dried pears with hot air, if a conventional hot air blower is used and the hot air temperature is below 40℃ or the drying time is less than 22 hours, the moisture evaporation of the pears will not occur enough and the drying will not be sufficient, resulting in the pears becoming damp and not becoming dried pears. In addition, if the hot air temperature exceeds 48℃ or the drying time is more than 24 hours, the flesh of the cut pears will become too hard. Therefore, when manufacturing dried pears with hot air using a hot air blower, it is recommended to dry them with hot air at 40-48℃ for 22-26 hours.

2) Pear production stage (S20)

After preparing the pears by removing the skin and seeds of the raw pears, cut the prepared pears into dice to make minced pears, and then grind the prepared pears in a blender to make pear powder.

To 100 parts by weight of the chopped pears thus prepared, 30 to 45 parts by weight of the ground pear powder are mixed to prepare a mixture, and to 100 parts by weight of the mixture, 50 to 65 parts by weight of sugar and 8 to 12 parts by weight of lemon juice are mixed, boiled over high heat to remove foam, and then heated over medium heat for a certain period of time to obtain pear syrup. At this time, the total heating time for high heat and medium heat is 30 to 60 minutes.

3) Manchurian outer dough manufacturing step (S30)

After preparing the gravity flour and baking powder, 1 to 1.5 parts by weight of baking powder per 100 parts by weight of the gravity flour is placed in a sieve and sieved to obtain a gravity flour mixture.

Afterwards, place the cooking vessel on top of the hot water in the pot, and then place 23 to 28 parts by weight of sugar and 11 to 14 parts by weight of butter in the cooking vessel with respect to 100 parts by weight of the gravity flour used in the manufacture of the gravity flour mixture, and melt them by the heat transferred from the hot water, and then add 15 to 18 parts by weight of the pear syrup manufactured in the pear syrup manufacturing step and 28 to 35 parts by weight of eggs to 100 parts by weight of the gravity flour used in the manufacture of the gravity flour mixture, and mix thoroughly.

Then, put the gravity flour mixture into the cooking container and mix while making a dough. Cover the top of the cooking container with plastic to prevent the dough from drying out and leave it in the refrigerator for 80 to 95 minutes to make the Manju outer dough.

4) Manchurian beef manufacturing stage (S40)

After preparing the white jade bean paste and dried pear, mix 8 to 10 parts by weight of dried pear per 100 parts by weight of the white jade bean paste to make Manchurian filling.

5) Manchuria completion stage (S50)

The matured Manju dough is rolled into a circle and cut into a size that can wrap the Manju filling, and the Manju filling is made into a round ball-like shape that can be wrapped in the skin. At this time, the Manju filling placed on the Manju skin is preferably 86 to 93 parts by weight based on 100 parts by weight of the dumpling skin. At the end of the forming, the Manju is sprayed with water on the skin and baked at 140 to 150℃ for 17 to 18 minutes to complete the Manju.

In addition, the Manju finishing step (S60) may further include a Manju finishing step of applying a mixture of pear syrup and oligosaccharide to the upper surface of the outer skin of the Manju manufactured through the above Manju finishing step. At this time, it is preferable to mix the pear syrup and oligosaccharide in a ratio of 1:1.

By applying the mixture of the above pear juice and oligosaccharide to the outer skin of the pear manju, when consuming the pear manju, it is possible to stimulate the texture of the pear manju and enhance the familiar taste of the pear and the texture of the pear flesh or pear grains, thereby improving the overall preference.

Hereinafter, the present invention will be described in more detail through the following examples. The following examples are presented only to illustrate the present invention, and the scope of the rights of the present invention is not limited by the following examples.

[Example 1]

The raw pears were washed thoroughly, the skin and seeds were removed, cut into 1 cm long and thick pieces, and dried in hot air at 45℃ for 24 hours to make pear jelly.

After preparing raw pears by thoroughly washing them and removing the skin and seeds, some were finely diced to make chopped pears and some were crushed in a mixer to make ground pear mash. After preparing the chopped pears and ground pear, 218 g of chopped pear, 95 g of ground pear, 156 g of sugar, and 31 g of lemon juice were mixed and heated over high heat. During the heating process over high heat, foam was removed, and when the foam was completely removed, it was heated over medium heat for a certain period of time and then the heating was stopped to make pear syrup. At this time, the total heating time over high heat and medium heat was 55 minutes.

After preparing all-purpose flour, baking powder, sugar, butter, and eggs, sift 450g of all-purpose flour and 6g of baking powder through a sieve to make an all-purpose flour mixture, add 120g of sugar and 60g of butter to a stainless steel cooking container placed on hot water and melt, then add 135g of egg and 80g of pear syrup and mix well, seal the top of the stainless steel cooking container with plastic wrap, and leave in the refrigerator for 90 minutes to mature.

Then, mix 80g of dried pear into 850g of white jade filling, divide into 16g each, shape into round balls to prepare 50 manju fillings, and divide the manju dough that has been aged in the refrigerator into 50 pieces of 18g each, spread it out to a width that can wrap the manju fillings, put the manju fillings in, shape it into manju shapes, and decorate the top of the manju with 1 pumpkin seed and a 2cm stick cookie to express the stem and leaves of a pear.

After that, spray water on the Manju skin with a sprayer and bake at 150℃ for 17~18 minutes to complete the pear Manju. To stimulate the texture of the pear Manju and feel the texture of the pear grains, a coating of a 1:1 mixture of pear syrup and oligosaccharide was applied on the upper side of the completed pear Manju skin to complete the final pear Manju.

[Example 2]

Pear Manju was made in the same manner as Example 1, except that 70 g of dried pear was mixed with 850 g of white jade bean paste when making Manju So.

[Example 3]

Pear manju was made in the same manner as in Example 1, except that the coating mixture of pear syrup and oligosaccharide in a 1:1 ratio was not applied to the baked pear manju skin.

[Comparative Example 1]

Pear Manju was made in the same manner as in Example 1, except that pear dried radish was not added when making Manju So.

[Comparative Example 2]

Pear Manju was made in the same manner as Example 1, except that the heating time was 70 minutes when making pear cheong and pear dried radish was not added when making Manju filling.

[Example 1]

In this Test Example 1, a sensory evaluation of pear Manju made in Examples 1 to 3 and Comparative Examples 1 to 2 was conducted. Table 1 shows the results of the sensory evaluation of each pear Manju. The pear Manju made in Examples 1 to 3 and Comparative Examples 1 to 2 was tasted by 50 male and female evaluators, and the evaluation was conducted using a 5-point scale (5 points = very good, 4 points = good, 3 points = average, 2 points = bad, 1 point = very bad).

item Overall taste Pear scent Texture color Overall symbol Example 1 4.6 4.4 4.3 4.6 4.5 Example 2 4.2 4.1 4.2 4.4 4.3 Example 3 4.2 4.2 4.0 4.2 4.1 Comparative Example 1 3.6 3.7 3.3 4.2 3.7 Comparative Example 2 3.1 3.2 3.0 3.0 3.0

As can be seen in Table 1, Examples 1 to 3 received good evaluations of 4.2 or higher in overall taste, aroma, texture, color, and overall preference, and Example 3, in which the coating material containing pear juice and oligosaccharides was not applied, showed lower texture and preference than Examples 1 and 2, and Comparative Examples 1 and 2, in which pear juice was not included, received lower evaluations than Examples 1 to 3, and in particular, Comparative Example 2, in which the heating time of the pear juice was prolonged, received a low evaluation in the color item.

S10: Pear Malrang Manufacturing Stage
S20: Manufacturing stage of the baechung
S30: Manchurian crust dough manufacturing steps
S40: Manchurian cow manufacturing stage
S50: Pear Manchurian completion stage
S60: Manchuria Final Stage

Claims (4)

A step for making dried pear by cutting raw pears with the skin and seeds removed into pieces with a thickness and length of 0.8 to 1.3 cm and then drying them with hot air at 40 to 48°C for 22 to 26 hours;
A step for producing a pear syrup, comprising: mixing 100 parts by weight of chopped pear obtained by dicing the flesh of a raw pear into small cubes and 30 to 45 parts by weight of ground pear obtained by pulverizing the pear with the peel and seeds removed in a blender to prepare a mixture; then mixing 50 to 65 parts by weight of sugar and 8 to 12 parts by weight of lemon juice with respect to 100 parts by weight of the mixture, boiling over high heat to remove foam, and after the foam is removed, heating over medium heat to obtain pear syrup, wherein the total time for heating over high heat and medium heat is 30 to 60 minutes;
A step of manufacturing a Manchurian outer dough including the pear-shaped ...
A step for manufacturing Manchurian soybean paste including 8 to 10 parts by weight of pear malang produced in the pear malang production step relative to 100 parts by weight of the white jade paste;
It is made by filling the Manju dough with Manju filling, kneading the Manju dough into the shape of Manju, and baking it at 140~160℃ for 17~18 minutes to complete the Pear Manju.
The average particle size of the chopped pears used in the step of manufacturing the above pear syrup is 3 to 10 mm, and the manju crust dough manufactured in the step of manufacturing the above manju crust dough is made of all-purpose flour and 23 to 28 parts by weight of sugar, 20 to 24 parts by weight of condensed milk, 15 to 18 parts by weight of pear syrup, 1 to 1.5 parts by weight of baking powder, and 0.8 to 1 part by weight of salt based on 100 parts by weight of the all-purpose flour.
A method for manufacturing pear Manju using pear syrup and dried pear, characterized in that it further includes a Manju finishing step of applying a coating material mixed with pear syrup and oligosaccharide in a 1:1 ratio to the upper surface of the outer skin of the pear Manju manufactured through the above Manju finishing step.
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