KR20010009010A - Ginseng-Containing Korean Cracker(Yakgwa) and Process for Preparing the Same - Google Patents

Abstract

PURPOSE: A ginseng fried honey cake and a manufacturing method thereof are provided to give active ingredients of ginseng to a fried honey cake by soaking the cake in ginseng syrup. CONSTITUTION: A manufacturing method of a ginseng fried honey cake comprises the steps of: mixing 70-80% of flour or glutinous rice powder, 8-12% of soju, 4-7% of salt and 8-12% of a sweetener with 50-90ml/kg of water to knead, and making 1.0-2.0mm of plate-formed noodles; frying the dough at 100-110deg.C and frying again at 120-150deg.C; and soaking oil-and-honey pastry in ginseng syrup for 5-15 minutes, coating with sesame, jujube, pine nuts, cinnamon powder and cooking oil, and then cooling the pastry. The sweetener is oligosaccharides, sugar, honey or starch syrup.

Description

Ginseng and its manufacturing method {Ginseng-Containing Korean Cracker (Yakgwa) and Process for Preparing the Same}

The present invention relates to a ginseng medicine and a manufacturing method thereof. More specifically, the present invention is obtained by cutting and shaping the noodle stand made by kneading the raw material of flour or glutinous rice flour as a main ingredient to obtain a tangible water, and immersing it in ginseng syrup containing ginseng sugar solution. The present invention relates to a ginseng medicament containing a pharmacologically active ingredient of health-producing ginseng, which can be made high, and which can be prepared by a simple and standardized process, and a method for producing the same.

Medicinal fruit (藥 果), one of the representative traditional foods of Korea, is a kind of oily fruit (로부터 果), and has been used regularly as a favorite food on the date of festivals and ceremonial occasions. In general, the method of manufacturing medicine is made by mixing sesame oil with flour or glutinous rice flour, kneading it, mixing honey and liquor, kneading it again, dipping it with a medicine plate and fry it in oil, and then mixing ginger or cinnamon powder or black pepper with honey or syrup. I will be a litter. However, as in the case of other traditional foods, the manufacturing method of medicinal herbs is also different for each fat, so a manufacturing method by a standardized process has not been established. In addition, also in the material constituting the medicine, because only relying on traditional methods, diversification of the material was not actively attempted.

In recent years, attention has been given to the modernization of traditional foods and the development of various materials, and with the attempt to present a modernized and standardized process for the preparation of medicines, various approaches to medicines and ingredients have been made. Korean Patent Publication No. 97-1095 discloses a medicine containing rice as a main ingredient and a manufacturing method thereof, and Korean Patent Publication No. 85-1493 discloses a ginseng medicine containing ginseng as a main ingredient. However, the manufacturing method of medicinal products containing rice as a main ingredient has a disadvantage in that it is inconvenient to manufacture easily with medicines because the pretreatment process for using rice flour as a material is too complicated, takes a long time, and care must be taken in handling raw materials. In the case of ginseng medicinal products, the ingredients of the ginseng medicinal products are different from the traditional medicinal fruits, and they provide only a method of manufacturing ginseng processed foods. In other words, jujube, wolfberry, pollen, wheat germ powder, royal jelly, etc. to increase the effect as a medicinal herb, because the material cost is high, using a high-pressure cooker, etc., the facility cost is high, and the final product properties are also traditional It was far from medicine.

Meanwhile, as a similar attempt to incorporate ginseng into traditional foods, Korean Patent Publication No. 86-1422, Korean Patent Publication No. 89-3091, Korean Patent Publication No. 91-5590 or Korean Patent Publication No. 98- 38355 et al. Disclose a method of manufacturing ginseng snacks, a method of manufacturing a nourishing tonic food, or a method of manufacturing confectionery based on ginseng and soybeans. There was a burden of removing tastes of taste and increasing palatability. Accordingly, when ginseng is to be combined with traditional foods, it is economically developed a technology that can insert ginseng active ingredients and flavors, while at the same time properly masking the unique taste of ginseng without additional consideration, There is a need to select suitable applications that can improve flavor.

Thus, the present inventors have made efforts to develop new materials for medicines and ingredients, as well as standardization and simplified process development of medicines and manufacturing methods, which are traditional foods, and the resultant milk products obtained during the manufacturing process of medicines. When immersed in a syrup containing ginseng sugar solution, the unique flavor of ginseng can be efficiently inserted into medicines, and the flavors of the ginseng are removed and the flavors blend well with the medicines to give a luxurious taste. The active ingredient and flavor of the can be applied to food, as well as beneficial to health, confirming that high-quality medicines with high preference can be prepared by a simple process and completed the present invention.

After all, the main object of the present invention is to provide a ginseng medicinal herb that is beneficial to health and at the same time high preference by adding the pharmacologically active ingredient and flavor of ginseng to the flavor of traditional medicinal herbs.

Another object of the present invention is to provide a standardized and simple manufacturing method to obtain the electric ginseng family.

1 is a process chart showing a manufacturing process with ginseng medicine.

In the manufacturing method of the ginseng medicament of the present invention, flour or glutinous rice flour, soju, salt and sweet components are mixed, and kneaded by adding 50 to 90 ml of water per kg of the mixture, and then pushed to obtain a plate-shaped noodles. Process of doing; Pressing and shaping the electric noodle stand, frying the electroformed dough in cooking oil at a temperature of 100 to 110 ° C., and then frying it in cooking oil at a temperature of 120 to 150 ° C. to obtain a spoiled water; And dipping electric lactose into ginseng syrup for 5 to 15 minutes, then removing and applying the studs and cooling.

Hereinafter, the manufacturing method of the ginseng drug of the present invention will be described in more detail by dividing the process.

First step: obtaining a cotton swab

As a raw material, flour or glutinous rice flour, shochu, salt and sweet components are mixed, and kneaded by adding 50 to 90 ml of water per kg of the mixture, and then pushed to obtain a plate-shaped cotton pad. Alternatively, a separate pretreatment process for glutinous rice powder is not necessary, and soju may use a conventional distilled or distilled soju having an alcohol concentration of about 20 to 30%. Oligosaccharides, sugars, honey or starch syrup may be used as the sweetening ingredient, and the mixing of these raw ingredients is 70 to 80% by weight of flour; Soju 8 to 12% by weight; Salt 4-7 wt%; And it mixes at the compounding ratio which will be 8 to 12 weight% of sweet components, Next, 50-90 ml of water is added per kg of the mixture, and it kneads. The dough is passed through a conventional extruder or a cotton maker to obtain a flat plate-shaped cotton strip. In consideration of the shaping or frying process with medicine, the cotton strip obtained has a thickness of 1.0 to 2.0 mm, preferably about 1.5 mm. It is a good idea to do so.

Second Step: Obtaining Spills

The cotton strip obtained in the first step was cut and pressed, and the electroformed dough was fried in cooking oil at a temperature of 100 to 110 ° C., and then fried in cooking oil at a temperature of 120 to 150 ° C. to obtain a spoiled water. In this case, in order to mold the shape of the medicine and the shape of the medicine and the overall shape of the medicine, such as a medicine plate or molded plate is cut under pressure using a frame, a diameter of 3 to 5cm including various patterns, letters or patterns It is molded by pressing and cutting the face band with a circular or polygonal molding plate. Next, the molded dough of the shape and shape is fried twice in cooking oil, which is intended to give the taste of the oil with the gelatinization of the dough, at the low temperature of 100 to 110 ℃ during the first frying Fry until gelatinization for 15 minutes, and when the second frying is fried at a high temperature of 120 to 150 ℃ for 5 to 15 minutes until the light brown light brown.

Third Step: Dipping Ginseng Syrup and Obtaining with Ginseng Medicine

The milky water obtained in the second step is soaked in ginseng syrup for 5 to 15 minutes, then taken out and coated with stucco, then cooled to obtain ginseng medicinal product: wherein the ginseng syrup is previously prepared with ginseng syrup raw material. After mixing and stirring, it is prepared to maintain a temperature of 80 to 90 ℃, the ginseng syrup raw material is a sweetener, soju, ginseng or red ginseng sugar solution and ginger powder, oligosaccharides, sugar, honey or sweet syrup such as syrup 40-50% by weight; Soju 30 to 35% by weight; 15 to 20% by weight of ginseng or red ginseng sugar; And, mixed in a blending ratio of 3 to 6% by weight of ginger powder, and stirred well, and then increase the temperature to smoothly penetrate and apply the syrup to the milky water. On the other hand, the sugar solution of ginseng or red ginseng is added to oligosaccharides, disaccharides or monosaccharides 1.5 to 3 kg per 1 kg ginseng or red ginseng and 15 to 20 liters of water and boiled for 1.5 to 3 hours, and then the solution is filtered to a volume of 4 to 6 liters of the final solution. Use concentrated ones. In particular, when preparing a sugar solution of ginseng or red ginseng, it is preferable to use oligosaccharides because sugar becomes too strong when sugar is used as a sweetening ingredient. When dipping lactose into ginseng syrup, the active ingredients and unique flavors of ginseng are properly inserted in 5 to 15 minutes. If the soaking time is shorter than this, the ginseng is incompletely inserted. The flavor of ginseng is inserted too thick. After immersion, decorate it with a decorative object on the surface of the medicine before it is cooled. Sesame, jujube, pine nuts, cinnamon powder, black sesame or cooking oil are applied to the upper surface of the medicine in consideration of color and other preferences. .

The ginseng medicinal product obtained through the above manufacturing process is effectively inserted with the taste and aroma of ginseng, effectively increasing the palatability of the traditional medicine. In addition, because the sweet component of the medicine to properly remove the ginseng (苦味) of ginseng, it has the advantage that you do not have to consider separately the taste and flavor of the application of ginseng. In addition, because the ginseng's luxurious flavor is added, high-quality medicinal herbs can be produced even if the ingredients are used in a conventional medicine and manufacturing process, such as sesame oil, ginger, cinnamon, pepper, or baking powder, or by reducing the amount. Thus, economical, simple and standardized manufacturing processes can be established. The manufacturing process of the ginseng medicine of the present invention described above is shown in FIG. 1.

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only for illustrating the present invention in more detail, it will be apparent to those of ordinary skill in the art that the scope of the present invention is not limited by these examples in accordance with the gist of the present invention. .

Example 1 Preparation of Ginseng Medicine Using Wheat Flour

75% by weight flour; 10% by weight shochu; Salt 5% by weight; And it mixed at the compounding ratio so that it may become 10 weight% of oligosaccharides, 70 ml of water was added per kg of the total weight of the mixture, and knead | mixed, and the plate-shaped surface stand about 1.5 mm thick was obtained using the extruder. Next, the obtained cotton strip is press-cut into a round medicine plate and shaped into a medicine and shape, and the electroformed dough is fried in cooking oil at a temperature of about 100 ° C., and then fried in cooking oil at a temperature of about 130 ° C., followed by boiling water (油).糖 物) was obtained, soaked in the ginseng syrup prepared in advance for 10 minutes, then taken out and pine nuts were applied to the upper surface of the obtained ginseng medicine and cooled. At this time, ginseng syrup is oligosaccharide 45% by weight, soju 32% by weight, ginseng sugar 17% by weight; And, 6% by weight of ginger powder was mixed and stirred, and then prepared to maintain a temperature of about 80 to 90 ℃.

Example 2 Preparation of Ginseng Medicine Using Glutinous Rice Flour

Ginseng medicinal herbs were prepared by the same method as in Example 1, except that glutinous rice flour was used instead of flour.

Comparative Example 1 Preparation of Flour Medicine without Ginseng Sugar

A medicine using wheat flour was prepared in the same manner as in Example 1, except that 17 wt% oligosaccharide was added to the syrup instead of ginseng sugar solution.

Comparative Example 2: Preparation of Glutinous Rice Flour Medicine without Ginseng Sugar

The medicine was prepared by the same manufacturing method as in Example 1 except that 17 wt% oligosaccharide was added to the syrup instead of ginseng sugar solution, and glutinous rice flour was used instead of flour as the main raw material.

Sensory evaluation

The ginseng pills of the present invention prepared in Examples 1 and 2, the drugs prepared in Comparative Examples 1 and 2 as a control group, and the conventional medicines and two kinds of commercially available drugs, were used for flavor, taste, Sensory tests were performed by dividing the items into palatability of eating habits. The sensory test was conducted on a total of 30 people aged 20 to 65 years, using a 9-point scoring method to score between 1 (very bad) and 9 (very good). Table 1 shows.

Sensory Test with Ginseng Medicine Kinds incense flavor Eating Overall score Example 1 8.0 7.9 7.6 7.8 Example 2 8.3 8.2 7.9 8.1 Comparative Example 1 6.5 7.0 7.3 6.9 Comparative Example 2 6.8 6.7 7.1 6.9 Medicine and 1 * 6.5 6.2 6.2 6.3 Medicine and 2 * 6.3 6.1 6.4 6.3

*: Commercially available medicines

As can be seen in Table 1, the ginseng drug prepared according to the manufacturing method of the present invention was evaluated to have a good aroma and taste and a good eating feeling as compared to the conventional medicine and the control group. In particular, ginseng's inherent taste and aroma were effectively inserted into the outer surface of the medicine as well as the inside, and it was shown that the taste of the new medicine with the long lasting flavor of ginseng was expressed.

As described and demonstrated in detail in the above, the present invention is added to the flavor of the traditional medicine and ginseng active ingredient and flavor is beneficial to health, and at the same time a standardized and simple manufacturing method of high ginseng medicine and ginseng medicine prepared thereby to provide. According to the present invention, the intrinsic flavor of ginseng can be efficiently inserted into the medicinal fruit, and the flavor of the ginseng is removed and the flavor is well combined with the medicinal fruit to give a luxurious taste, thus economically extracting the active ingredient and flavor of the ginseng food It can be applied to the health benefits, as well as high quality medicine with high preference can be produced by a simple process.

Claims (5)

(Iii) Mix flour or glutinous rice flour, shochu, salt and sweet ingredients, add 50 to 90 ml of water per kg of the mixture, knead it, and push to obtain a plate-shaped noodle with a thickness of 1.0 to 2.0 mm. Process of doing; (Ii) a step of pressing and cutting the electric noodle stand, frying the electroformed dough into cooking oil at a temperature of 100 to 110 ° C., and then frying it to cooking oil at a temperature of 120 to 150 ° C. to obtain a spoiled water. ; And, (Iii) Ginseng comprising soaking electric lactose in ginseng syrup for 5 to 15 minutes, then removing and applying sesame, jujube, pine nut, cinnamon powder, black sesame or cooking oil as a decorative material and cooling it. Manufacturing method of medicine. The method of claim 1, Sweetener is characterized in that oligosaccharides, sugar, honey or syrup Manufacturing method with ginseng medicine. The method of claim 1, Mixing is 70 to 80% by weight of flour; Soju 8 to 12% by weight; Salt 4-7 wt%; And, it is performed by adding the sweetening component to 8 to 12% by weight Manufacturing method with ginseng medicine. The method of claim 1, Ginseng syrup is 40 to 50% by weight of oligosaccharides, sugar, honey or syrup; Soju 30 to 35% by weight; Oligosaccharides, disaccharides or monosaccharides 1.5 to 3 kg per 1 kg of ginseng or red ginseng and 15 to 20 liters of water were added and boiled for 1.5 to 3 hours, and then the solution was filtered and concentrated to a volume of 4 to 6 liters of the final solution. 20% by weight; And, Ginger powder 3 to 6% by weight is characterized in that the liquid syrup is dissolved Manufacturing method with ginseng medicine. Ginseng medicine prepared by the method of claim 1.