KR102921042B1 - Jujube Manju and its manufacturing method - Google Patents

Abstract

The present invention relates to a method for manufacturing date manju, and in the method, the method comprises: a preparation step (S1) of selecting materials to be used as raw materials and preparing a main dough (2) to be used as a main material and date paste (3) to be used as a secondary material; a kneading step (S2) of sequentially mixing the main materials of the preparation step (S1) in a dedicated mixer to create a dough (4); a maturing step (S3) of maturing the dough (4) of the dough step (S2) by refrigerating it in a dedicated refrigerator at a temperature of about 3 to 7°C for 36 to 60 hours; a forming step (S4) of dividing the dough (4) of the maturing step (S3) into small portions of a set size, adding date paste (3) thereto, forming it into a date shape, and then applying egg wash (5) to the upper portion; And it is characterized by including a completion step (S5) of baking the finished product (6) of the above-mentioned forming step (S4) in a dedicated oven at a temperature of about 180 to 200°C for 15 to 25 minutes to complete it as a date manju (1).
According to the present invention, by manufacturing date manju with date filling while greatly increasing the texture and flavor of the date, it is possible to naturally consume the high-quality nutrients of the date by using the date as a manju ingredient, and at the same time, it is possible to widely distribute it as a favorite food for everyone regardless of age or gender, and by implementing a manju with a unique flavor and texture as well as consumer health and taste, it is possible to seek variety and diversification of manju in the baking field, and at the same time, it provides a standard recipe for date manju with excellent marketability without having even the slightest effect on the manufacturing performance and skill of bakers.

Description

Jujube Manju and its manufacturing method

The present invention relates to jujube manju, and more specifically, to a jujube manju and a method for manufacturing the same, which significantly enhances the taste, texture, and flavor of jujubes, and at the same time, manufactures jujube manju with jujube filling, thereby allowing the use of jujubes as one of the manju ingredients to naturally consume the high-quality nutrients of jujubes, and at the same time, enables the manju to be widely distributed as a favorite food for everyone regardless of age or gender, and unlike existing manjus, it is nutritionally superior, and in terms of sensory evaluations such as texture, flavor, and overall taste harmony, it satisfies the taste buds and brainwaves of modern people more, while realizing a manju with a unique flavor (including aroma) and texture, and at the same time, seeks to diversify and expand manju in the baking field, while not having even the slightest effect on the manufacturability and skill of bakers, and provides a standard recipe for jujube manju with excellent marketability.

Typically, manju (manjū) is a type of wagashi (traditional Japanese confectionery), a variation of gyoza (dumplings). They are made by wrapping filling in a dough made from wheat or rice flour and steaming or baking it over high heat. The filling can be made with a variety of fillings, including red bean paste or other fillings, egg yolks, chestnuts, walnuts, and raisins. Numerous attempts are being made to develop manjū with unique flavors by mixing various ingredients.

As related prior art, Korean Patent Publication No. 10-1055630 (prior document 1), Korean Patent Publication No. 10-2013-0002841 (prior document 2), and Korean Patent Publication No. 10-2159335 (prior document 3) are proposed.

Prior art document 1 presents a technology comprising the steps of preparing apples, squeezing the juice to produce apple pulp, adding water to the produced apple pulp, and heating it for the first time at 90 to 120°C, crushing the heated apple pulp, and then centrifuging to separate apple paste, and adding sugar, salt, and water to the separated apple paste, heating it for the second time at 90 to 120°C for 5 to 20 minutes, and then cooling to produce apple paste.

Prior art document 2 presents a technique for manufacturing chestnut dumplings by surrounding whole chestnuts with red bean paste and then surrounding the whole chestnuts with a dough composition made by mixing glutinous rice flour, sugar, chestnut extract, salt, and an emulsifier, and comprising 100 parts by weight of glutinous rice flour, 12 to 18 parts by weight of sugar, 15 to 20 parts by weight of chestnut extract, 0.1 to 0.15 parts by weight of salt, and 1 to 3 parts by weight of an emulsifier, wherein the chestnut extract is formed as 15% chestnut extract, and comprising surrounding whole chestnuts with red bean paste and then surrounding the whole chestnuts with a dough composition.

Prior art document 3 is (1) a process for making manju dough; (2) a process for making manju filling by mixing 8 to 20 parts by weight of dried pears in chip form, peeled and dried to a moisture content of 25 to 30%, and 10 to 15% by weight of canned pears with respect to 100 parts by weight of white bean paste; (3) a process for dividing the manju dough made in the above (1) into a certain amount and flattening it, then placing a certain amount of the manju filling made in the above (2) on top of it and folding the manju dough to make manju; And (4) includes a process of baking the Manju made in the above (3) process, and the pear stew is made by boiling 4 to 5% by weight of white sugar, 12 to 13% by weight of brown sugar, 0.15 to 0.2% by weight of cinnamon, 8 to 10% by weight of raisins, and 3 to 4% by weight of butter for 100 parts by weight of peeled and chopped pears, and the above (1) process is made by mixing all-purpose flour, rice flour, and pear peel dry powder and kneading it with condensed milk mixed with beaten egg yolk, and 30 to 35% by weight of egg yolk, 65 to 70% by weight of all-purpose flour, and 32 to 42% by weight of rice flour are used for 100% by weight of condensed milk, and the pear peel dry powder is mixed in 10 to 25% by weight for 100% by weight of all-purpose flour, and in the above (3) process, beaten egg yolk is applied to the surface of the Manju made We present a technology characterized by application.

However, although the above-mentioned prior literatures have excellent characteristics in that they provide a new flavor by adding other ingredients to the filling of the manju, since the outer shell of the manju is usually manufactured by mixing an appropriate amount of water and wheat flour, the moisture content and preservative properties are poor, and it hardens over time, making it somewhat difficult to eat, and at the same time, there was a problem that purchasing power was low because the color was not vivid enough to stimulate the appetite, and also, since it was manufactured by mixing only an appropriate amount of sweetener and salt into the bean paste, it did not provide high nutrients, so there was a regret that one could only be satisfied with a more differentiated level.

Accordingly, the applicant has studied various recipes and combination ratios using various ingredients, and as a result, has established a recipe for manufacturing jujube manju that is excellent in texture tests and sensory evaluations such as texture, flavor (including aroma), and overall taste harmony by utilizing domestically produced jujubes and maximizing the nutritional excellence of jujubes, and has completed the development of the present invention by confirming significant excellence in nutritional and sensory tests one by one.

Korean Patent Publication No. 10-1055630, "Method for Manufacturing Apple Paste" (Registration Date: August 3, 2011) Korean Patent Publication No. 10-2013-0002841, "Night terminal and its manufacturing method" (Published: January 8, 2013) Korean Patent No. 10-2159335, "Manju and Yanggaeng Manufacturing Method Using Dried Pears and Manju and Yanggaeng Manufacturing Method" (Registration Date: September 17, 2020)

The purpose of the present invention to fundamentally improve the above-mentioned conventional problems is to provide a date manju and a method for manufacturing the same, which enhances the texture and flavor of the date and at the same time greatly enhances the taste, texture and flavor of the date, and at the same time, by manufacturing the date manju with date paste, the date can be used as one of the ingredients for the date manju, thereby naturally consuming the high-quality nutrients of the date, and at the same time, can be widely distributed as a favorite food for everyone regardless of age or gender, and unlike the existing date manju, it is nutritionally superior and satisfies the taste and brainwave taste of modern people more in sensory evaluations such as texture, flavor and overall taste harmony, while realizing a date manju with a unique flavor (including aroma) and texture, thereby promoting the variety and diversification of the date manju in the baking field, and at the same time, without having even the slightest effect on the manufacturability and skill of the bakers, and provides a standard recipe for date manju with excellent marketability.

According to one aspect of the present invention for achieving the above object, a preparatory step of selecting materials to be used as raw materials and mixing them in an amount of 1 to 2 wt% of trimoline, 21 to 23 wt% of eggs, 2 to 3 wt% of sugar, 47 to 51 wt% of cake flour, 6 to 7 wt% of jujube powder, 0.5 to 1 wt% of baking powder, 0.5 to 1 wt% of baking soda, 0.5 to 1 wt% of caramel, and 14 to 15 wt% of water based on the total weight of the main dough to be used as the main material, and mixing them in an amount of 70 to 72 wt% of white bean paste, 14 to 15 wt% of jujube powder, and 14 to 15 wt% of walnuts based on the total weight of the jujube paste to be used as the auxiliary material; The main ingredients of the above preparation step are mixed sequentially in a dedicated mixer, firstly, trimoline, eggs, and sugar are mixed in the dedicated mixer, secondly, baking powder is dissolved in water and added little by little while mixing at low speed, and thirdly, caramel is mixed while sifting flour, jujube powder, and baking soda and then mixed to create a completed dough; a maturing step in which the dough of the above preparation step is aged at a low temperature of 3 to 7°C in a dedicated refrigerator for 36 to 60 hours to maximize the flavor of the jujube powder in the dough and improve moisture retention; a forming step in which the dough of the above preparation step is divided into small portions of a set size, jujube paste is added, shaped into a jujube shape, and egg wash is applied to the upper portion; And it is characterized by including a completion step of baking the finished product of the above molding step in a dedicated oven at a temperature of 180 to 200°C for 15 to 25 minutes to create a date manju.

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In addition, another aspect of the present invention is characterized by producing a date manju manufactured by the above method.

Meanwhile, the terms and words used in this specification and the claims should not be interpreted as limited to their typical or dictionary meanings, and should be interpreted as meanings and concepts that conform to the technical idea of the present invention based on the principle that the inventor can appropriately define the concept of the term to explain his or her own invention in the best way. Therefore, the embodiments described in this specification and the configurations illustrated in the drawings are only the most preferred embodiments of the present invention and do not represent all of the technical idea of the present invention. Therefore, it should be understood that there may be various equivalents and modified examples that can replace them at the time of this application.

As described in the above composition and operation, the jujube manju and the manufacturing method thereof according to the present invention enhance the texture and flavor of the jujube, and at the same time, by manufacturing the jujube manju with jujube paste, the taste, texture and flavor of the jujube are greatly enhanced, and at the same time, by manufacturing the jujube manju with jujube paste, the high-quality nutrients of the jujube are naturally consumed by using the jujube as one of the manju ingredients, and at the same time, it is widely distributed as a favorite food for everyone regardless of age or gender, and unlike existing manju, it is nutritionally superior and satisfies the taste and brainwave taste of modern people more in sensory evaluations such as texture, flavor and overall taste harmony, while realizing a manju with a unique flavor (including aroma) and texture, and at the same time, it seeks to provide the variety and diversification of manju in the baking field, and at the same time, it provides the effect of providing a standard recipe for jujube manju with excellent marketability without having even the slightest effect on the manufacturability and skill of bakers.

Figure 1 is a block diagram sequentially showing a method for manufacturing date manju according to the present invention.
Figure 2 is a photograph showing the step-by-step process of manufacturing date manju according to the present invention.
Figure 3 is a photograph showing an example of a date manju produced according to the present invention.

Hereinafter, a preferred embodiment according to the present invention will be described in detail with reference to the attached drawings.

The present invention relates to a jujube manju and a method for manufacturing the same, and in particular, by manufacturing a jujube manju with jujube paste while significantly improving the texture and flavor of the jujube, the high-quality nutrients of the jujube are naturally consumed by using jujube as one of the ingredients of the manju, and at the same time, it is widely distributed as a favorite food for everyone regardless of age or gender, and by implementing a manju with a unique taste (including aroma) and texture for the health and preference of consumers, it seeks to diversify and change manju in the baking field, and at the same time, it proposes a standard recipe for a jujube manju with excellent marketability without having even the slightest effect on the manufacturing performance and skill of bakers.

And if we explain the nutritional elements and efficacy of jujube, which is used as an important ingredient in the present invention, it is known that when jujube is boiled and eaten, it not only warms the body, but also has a cosmetic effect that makes the skin glossy, an effect that stabilizes the mind and detoxifies, and an anti-allergic effect, etc. It is known that jujube contains a large amount of vitamin C and trace elements, so when taken, it has the effect of making the skin complexion healthy and beautiful. In addition, jujube seeds contain medicinal ingredients such as betulin and betulic acid, and in particular, the c-AMP component shows a content about 1,000 times higher than that of general plants, and in addition, nutritional ingredients such as sugars and organic acids are known, and research results have reported antioxidant, anticancer, blood sugar control, and anti-inflammatory effects.

In addition, the walnuts used in the present invention are the fruit of the walnut tree (Juglans sinensis), a deciduous tree of the walnut family, and are sweet in taste and highly nutritious. In particular, they are known to have a higher protein content than meat, and are rich in unsaturated fatty acids and essential fatty acids that have a cholesterol-lowering effect, thereby preventing unnecessary cholesterol from adhering to blood vessels. They are also rich in minerals and vitamin B1, and are reported to be effective in moisturizing the skin and preventing aging.

According to the preparation step (S1) of the present invention, the main dough (2) to be used as the main ingredient and the jujube paste (3) to be used as the auxiliary ingredient are prepared by strictly selecting the materials to be used as raw materials. As the first step, the preparation step (S1) precisely selects and prepares the various ingredients for manufacturing the raw materials, i.e., the jujube manju (1). The main ingredient consisting of the main dough (2) and the auxiliary ingredient consisting of the jujube paste (3) are used as the ingredients, which will be described later.

According to the present invention, the main dough (2) to be used as the main material in the preparation step (S1) is characterized by being mixed in an amount of 1 to 2 wt% of trimoline, 21 to 23 wt% of eggs, 2 to 3 wt% of sugar, 47 to 51 wt% of cake flour, 6 to 7 wt% of jujube powder, 0.5 to 1 wt% of baking powder, 0.5 to 1 wt% of baking soda, 0.5 to 1 wt% of caramel, and 14 to 15 wt% of water, based on the total weight of the main dough (2). That is, the main ingredient of the preparation step (S1) is the main dough (2), which is mixed with 1 to 2 wt% (preferably 1.3 wt% content) of trimolin based on the total weight of the main dough (2), 21 to 23 wt% (preferably 22.6 wt% content) of eggs, 2 to 3 wt% (preferably 2.9 wt% content) of sugar, 47 to 51 wt% (preferably 50.1 wt% content) of cake flour, 6 to 7 wt% (preferably 6.3 wt% content) of jujube powder, 0.5 to 1 wt% (preferably 0.6 wt% content) of baking powder, 0.5 to 1 wt% (preferably 0.6 wt% content) of baking soda, and caramel. Mix 0.5 to 1 wt% (preferably 0.6 wt% content) and mix with 14 to 15 wt% (preferably 15 wt% content) of water.

In addition, according to the present invention, the jujube paste (3) to be used as a secondary material in the preparation step (S1) is characterized by being mixed in an amount of 70 to 72 wt% of white paste, 14 to 15 wt% of jujube powder, and 14 to 15 wt% of walnuts based on the total weight of the jujube paste (3). That is, the jujube paste (3) to be used as a secondary material in the preparation step (S1) uses white paste, jujube powder, and walnuts, and is collectively referred to as jujube paste (3). Based on the total weight of the jujube paste (3), 70 to 72 wt% (preferably 71.4 wt% content) of white paste is mixed, 14 to 15 wt% (preferably 14.3 wt% content) of jujube powder is mixed, and 14 to 15 wt% (preferably 14.3 wt% content) of walnuts is mixed.

Meanwhile, according to the kneading step (S2) of the present invention, the main ingredients of the preparation step (S1) are sequentially mixed in a dedicated mixer to create a dough (4). As the second step, the kneading step (S2) puts the main dough (2) among the above-mentioned ingredients into a dedicated mixer and mixes them. At this time, the ingredients of the main dough (2) are sequentially mixed to complete the dough (4), which will be described in detail later.

And according to the kneading step (S2) of the present invention, among the main ingredients of the preparation step (S1), trimoline, eggs, and sugar are mixed in a dedicated mixer as a first step, then baking powder is dissolved in water as a second step and added little by little while mixing at low speed, and then caramel is mixed as a third step, and cake flour, jujube powder, and baking soda are sifted and mixed to create a completed dough (4). That is, in the kneading stage (S2), as shown in Fig. 2, trimoline, eggs, and sugar are mixed in a dedicated mixer first to form a dough that is about 80% complete, secondly, baking powder is dissolved in water and added little by little to the dough that is about 80% complete while mixing at low speed, and thirdly, finely sifted cake flour, jujube powder, and baking soda with caramel and the remaining ingredients are mixed to complete a dough (4), which is a main dough (2) in a 100% state.

According to the maturing step (S3) of the present invention, the dough (4) of the kneading step (S2) is aged by refrigerating it in a dedicated refrigerator at a temperature of about 3 to 7°C for 36 to 60 hours. As the third step, the maturing step (S3) is to mature the dough (4) by refrigerating it in a dedicated refrigerator at an appropriate temperature for a long period of time, which is to mature it in a dedicated refrigerator at a temperature of about 3 to 7°C for 36 to 60 hours (preferably at a temperature of 5°C for 48 hours) to complete one dough (4).

According to the molding step (S4) of the present invention, the dough (4) of the maturing step (S3) is divided into a set size, and then date paste (3) is added to form it into a date shape (it can be formed into other shapes other than a date shape), and then egg wash (5) is applied to the upper surface. As the fourth step, the molding step (S4) divides the dough (4) whose fermentation and maturation are completed into small portions and divides it into approximately 30 g portions as shown in Fig. 2. Then, approximately 80 g of date paste is added to the divided dough (4) and then formed into a date shape. The egg wash (5) is applied thinly and evenly to the upper surface of the completed product (6) thus formed.

And according to the completion step (S5) of the present invention, the finished product (6) of the molding step (S4) is baked in a dedicated oven at a temperature of about 180 to 200°C for about 15 to 25 minutes to complete the jujube manju (1). The final step, the completion step (S5), is to appropriately bake the molded finished product (6) to complete the jujube manju (1), which is baked using a dedicated oven at a temperature of about 180 to 200°C for 15 to 25 minutes, preferably at a temperature of 190°C for 20 minutes, to complete the jujube manju (1) of FIGS. 2 and 3.

Meanwhile, the total material mixing ratio of the date manju (1) completed through the manufacturing method of the present invention was manufactured as shown in [Table 1] below.

The sensory evaluation of the completed jujube manju (1) through the above composition ratio was attempted. The sensory evaluation was conducted by 20 trained sensory testers, and the scores were given according to the criteria (5 - very good, 4 - good, 3 - average, 2 - bad, 1 - very bad) for texture, taste, harmony, color, and overall satisfaction, and the average value was expressed, and the results are shown in Table 2 below. However, as comparative examples for comparison with the present example, Comparative Example 1 (20% by weight of jujube powder mixed with cake flour) and Comparative Example 2 (30% by weight of jujube powder mixed with cake flour) were prepared. The ingredients other than the jujube powder were the same as in the example.

As can be seen from the sensory evaluation results in [Table 2] mentioned above, the jujube manju (1) of the present invention was found to be superior to Comparative Example 1 and Comparative Example in terms of overall sensory evaluations of texture, taste, harmony, etc., and thus it can be seen that it satisfies the taste buds and brainwave tastes of modern people, and in particular, it was confirmed that the jujube manju (1) can satisfy both the health and taste of consumers by harmoniously combining the excellent nutrients and excellent flavor of jujube, subtle sweetness, and soft texture.

According to the present invention, by increasing the texture and flavor of the jujube and manufacturing the jujube manju with jujube paste, the taste, texture and flavor of the jujube are greatly increased, and by manufacturing the jujube manju with jujube paste, the high-quality nutrients of the jujube are naturally consumed by using the jujube as one of the manju ingredients, and at the same time, it is widely distributed as a favorite food for everyone regardless of age or gender, and unlike existing manju, it is nutritionally superior and satisfies the taste and brainwave taste of modern people more in sensory evaluations such as texture, flavor and overall taste harmony, while realizing a manju with a unique flavor (including aroma) and texture, and at the same time, it seeks the variety and diversification of manju in the baking field, and at the same time, it has the effect of providing a standard recipe for jujube manju with excellent marketability without having even the slightest effect on the manufacturability and skill of bakers.

The present invention is not limited to the described embodiments, and it will be apparent to those skilled in the art that various modifications and variations can be made without departing from the spirit and scope of the present invention. Accordingly, such variations or modifications should be considered to fall within the scope of the claims of the present invention.

1: Date Manju 2: Main Dough
3: Date paste 4: Dough
5: Egg water 6: Finished product
S1: Preparation stage S2: Kneading stage
S3: Maturation stage S4: Forming stage
S5: Completion stage

Claims (5)

In the method of manufacturing date manju (1):
A preparation step (S1) in which the materials to be used as raw materials are selected and mixed in an amount of 1 to 2 wt% of trimoline, 21 to 23 wt% of eggs, 2 to 3 wt% of sugar, 47 to 51 wt% of cake flour, 6 to 7 wt% of jujube powder, 0.5 to 1 wt% of baking powder, 0.5 to 1 wt% of baking soda, 0.5 to 1 wt% of caramel, and 14 to 15 wt% of water based on the total weight of the main dough (2) to be used as the main material, and the jujube paste (3) to be used as the auxiliary material is mixed in an amount of 70 to 72 wt% of white paste, 14 to 15 wt% of jujube powder, and 14 to 15 wt% of walnuts based on the total weight of the main dough (2);
The main ingredients of the above preparation step (S1) are sequentially mixed in a dedicated mixer. First, among the main ingredients of the preparation step (S1), trimoline, eggs, and sugar are mixed in the dedicated mixer. Second, baking powder is dissolved in water and added little by little while mixing at low speed. Third, caramel is mixed while sifting flour, jujube powder, and baking soda and then mixed to create a completed dough (4). A kneading step (S2);
A maturing step (S3) in which the dough (4) of the above-mentioned kneading step (S2) is aged at a low temperature of 3 to 7°C for 36 to 60 hours in a dedicated refrigerator to maximize the flavor of the jujube powder in the dough (4) and improve the moisture retention capacity;
A forming step (S4) in which the dough (4) of the above-mentioned maturing step (S3) is divided into small portions of a set size, date paste (3) is added, and the dough is formed into a date shape, and then egg water (5) is applied to the upper surface; and
A method for manufacturing date manju, characterized in that it comprises a completion step (S5) of baking the finished product (6) of the above-mentioned forming step (S4) in a dedicated oven at a temperature of 180 to 200°C for 15 to 25 minutes to complete the date manju (1). delete delete delete Date manju manufactured according to Article 1.