KR20020017488A - Manufacturing Method for Improved Functional and Textured KANGJUNG - Google Patents

Abstract

PURPOSE: Provided is a preparation method of fried glutinous rice cake with improved function and texture. The new function is obtained by adding ginseng, mushroom and laminaria and the texture is improved for the modern people and foreigners by eliminating the hardness and stickiness of the conventional rice cake. CONSTITUTION: The method comprises: a step of making base material for the rice cake by adding 5-7% (based on the sugar solution) of shortening to the sugar solution consisting of sugar and starch syrup in a ratio of 6:4-7:3 to give plasticity and hardness and by adding 10-40% of (based on the sugar solution) of 0.5-2.5% agar to improve hardness and sweet taste; a seed preparation step wherein white rice with 15-16% of moisture is puffed into sheets and ground to different shape; a mixing step of rice cake seed with the above functional materials at 40-60deg.C and 10-40rpm, the mixture being cut in fine pieces and freeze dried; and moulding the above mixture and drying at 80-100deg.C for 1-10 minutes.

Description

Manufacturing Method for Improved Functional and Textured KANGJUNG}

The present invention relates to a steel tablet with improved functionality and texture and a method of manufacturing the same. More specifically, sugar and starch are appropriately blended so that the jeongjung does not stick to teeth, is not sweet and is not crunchy, and the sugar is prepared by adding shortening and agar in consideration of flexibility and hardening time in forming, and texture Considering the appearance and appearance, puffing the white rice into a sheet form and crushing it into an irregular shape to prepare a seed for gangjeong puffing, cutting ginseng, mushrooms, kelp, etc. into pieces, blanching, and lyophilization. It is composed of a step of applying a material, the color, the fragrance is alive and soft texture to the steel tablet, and by mixing them to form a mold and heat-dried to produce a steel tablet.

Conventional Gangjeong is hard and has high adhesiveness, and because of high temperature and humid weather in summer, the binder is loosened or rancidity occurs during long-term storage, resulting in deterioration of product quality. Therefore, young people and foreigners do not live up to the expectation of luxury as traditional foods that avoid Gangjeong.

On the other hand, in addition to the increase in national income, various adult diseases are emerging as a serious social problem, so the demand for high-fiber, low-fat, low-calorie health foods is increasing not only in developed countries but also in Korea. Existing Gangjeong products, which are mainly high-calorie foods, do not meet the tastes of health-oriented modern people, and there is an urgent need for improvement. In addition to the use in the present invention is to examine the functional characteristics of grains, mushrooms, algae and ginseng that are generally used as a snack raw material and to suggest a method for its use.

Recent epidemiological studies have shown that people who eat a diet rich in grains have a significantly lower incidence of heart disease and colorectal cancer than those who do not. Cereals (barley, sorghum, buckwheat, soybeans) have high cholesterol levels. It has been reported to reduce and inhibit the development of colorectal cancer, which is known to be mainly due to dietary fiber. In addition, grains are known to contain a large amount of components that lower cholesterol. For example, sorghum contains a large amount of phenolic compounds (phe nolic compound), and buckwheat rutin also shows its potential. have. In addition, Yulmu, which has long been known to be effective in the stomach, stomach, diuretic and nourishing tonic, lowers total cholesterol content, increases HDL-cholesterol, and lowers cholesterol levels in the liver. Is reported.

Soybeans are also reported to contain high amounts of functional substances such as dietary fiber, oligosaccharides, isoflavones, phytic acid, trypsin inhibitors, saponins, soy protein and its hydrolysates, vegetable sterols and polyphenol compounds. In particular, isoflavones have been reported to have excellent anti-cancer effects and prevent chronic diseases such as osteoporosis, kidney failure and heart disease.

Mushrooms have been widely reported on the physiological activity of mushrooms. For example, the cultured mycelium of cloud mushrooms (clouds) has been reported to have anti-cancer effects, and the culture of lentinan and dentifrice mushrooms isolated from the fruiting bodies of shiitake mushrooms. Schizophyllan isolated from the filtrate and protein polysaccharides of the situation mushroom have also been reported to have anti-cancer effects and immune function enhancement. In addition, shiitake mushroom blood cholesterol lowering effect, the effect of lowering the blood viscosity of thirsty mushrooms, anticoagulant activity of thirsty mushrooms, hypoglycemic effect of oyster mushrooms, immune boosting effect of the mushrooms are also reported.

<Seaweed>

It has been reported that seaweed such as seaweed, kelp, and gonbu has antitumor effect, and that the active ingredient showing such efficacy is mainly acidic polysaccharide in the sample. In addition, the anti-blood coagulation activity related to blood pressure lowering and prevention of thrombus formation has been reported as a seaweed component, and cholesterol suppression effect has also been reported. In addition, the seaweed has a very high dietary fiber content and shows various effective effects in the human body.

<Ginseng>

Ginseng is an important herbal medicine that has been used as a tonic and tonic in the East for thousands of years. Recently, scientific researches on its efficacy have been reported. Ginseng extract inhibits cancer proliferation in mice transplanted with ascites cancer and inhibits cancer cell growth in animals, and cancer prevention effect has been demonstrated by Yun et al. In addition, epidemiological studies have reported that the long-term use of ginseng and ginseng tea significantly reduced the incidence of cancer compared to those who did not. Ginseng extracts also reported strong antioxidant activity.

The related art related to Gangjeong has about 20 papers on confectionery, and the patent is a method of preparing mugwort tablets by adding the mugwort powder to sugar solution, and the method of making soft tablets and sugar tablets by applying sugar alcohol to sugar solution. There is an automatic manufacturing machine, but the technical configuration is different from the present invention.

The present invention improves the mixing ratio of sugar and starch syrup in order to improve the texture in the mouth of Gangjeong, and the seed is added agar and puffed white rice in the form of sheet to improve shortening and firmness and sweetness for flexibility in molding, It is an object to prepare a steel tablet with excellent texture by pretreating the material.

1 is a process chart of the steel tablet manufacturing method of the present invention.

The present invention comprises the steps of preparing a sugar solution, puffing white rice into a sheet to prepare seeds, and applying functional materials such as ginseng, mushrooms, and kelp by cutting, blending and lyophilizing and applying them in a mold. It consists of the steps of molding and drying.

In more detail, in order to improve the formability and firmness to the sugar solution containing sugar and starch syrup, adding a shortening to mix with the sugar solution of the electric and adding agar to improve the firmness and sweetness to prepare a steel material, Puffing into a sheet form to crush it into an amorphous form to prepare a seed for jeongjung, pretreatment of the functional material and mixing the electric jeongjeong seed, and the step of forming the jeongjung in a mold and drying.

In order to improve the palatability of Gangjung sugar and syrup, the compounding ratio is 6: 4 to 7: 3, and the shortening is 5-7% added to the sugar solution mixed with sugar and syrup, and the firmness and taste of Gangjeong. 0.5-2.5% agar is added 10% -40% of the sugar solution to improve the

In addition, in order to improve the texture and appearance of Gangjeong, 15-16% of white rice is puffed into sheets to be crushed into irregular shapes to prepare puffed seeds of Gangjeong raw materials, and the functional materials mentioned above are ginseng, mushroom, and kelp. Is applied to the steel by cutting, blanking and freeze drying.

Meanwhile, the steel tablet of the present invention is prepared by mixing the sugar solution, the raw material seed, and the functional material mentioned above at 40-60 ° C. and 10-40 rpm to be molded in a mold, and then heating it at 80-100 ° C. for 1-10 minutes.

Hereinafter, the method of manufacturing the steel tablet of the present invention will be described by each step.

A first step; Sugar preparation process

<Blended ratio of sugar and syrup>

In the preparation of sugar tablets, sugar solution is one of the important factors that influence the sugariness and texture of the product. The ratio of sugar and starch syrup has an important effect on the quality of the product. Excess sugar is good for texture, but sugar is too high. Excess starch is good for work, but it has a bad effect on texture and product shape. Table 1 shows the molding characteristics and quality characteristics when the steel tablets were prepared under different mixing ratios of sugar and syrup under the same conditions. When the ratio of starch syrup and sugar was 5: 5, the sugar solution hardened during molding, which made it difficult to work. The crystals of sugar were revealed after hardening, resulting in very poor molding properties and very high sugar and hardness. In the case of the compounding ratio of 8: 2 and the compounding ratio of 9: 1, the content of starch syrup is high, so it is hard to work due to the high adhesiveness, and it takes time to harden and sticks to the hand after hardening. The hardness and the hardness were low, but the adhesiveness was strong and not crispy. In this experiment, the mixing ratio of sugar and starch syrup was good at 6: 4 and 7: 3.

On the other hand, the effect of the addition amount of the shortening on the molding properties and product quality during the manufacturing of the steel is shown in Table 2 below, it was confirmed that the best effect when the addition amount of the shortening is 5-7%.

Table 1. Molding and Quality Characteristics According to the Mixing Ratio of Sugar and Syrup

Malt sugar: Sugar Molding characteristics Sensory characteristics Sugar content Hardness Adhesion Crunchy 5: 5 Difficult to mold because the sugar liquid hardens too quickly When the temperature drops, the crystals of sugar remain visible +++ - - +++ 6: 4 Molding at room temperature is possible but fast work progress is required ++ + + ++ 7: 3 Easy mixing and molding of seed and sugar solution + + + + 8: 2 Good mixing of seed and sugar solution, but it takes a long time to stick and solidify during molding. - +++ +++ - 9: 1 Bad adhesion due to too strong adhesion. It takes a long time to harden and sticks to the hands after sticking. - +++ +++ -

Table 2. Effect of Shortening Addition on Molding Characteristics and Product Quality during Steelmaking

Shortening Addition Ratio Molding characteristics Sensory characteristics Sugar content Feeling Adhesion Crunchy One% No difference with shortening ++ - + + 3% Although some flexibility is added, it is not suitable for molding using a mold. ++ - + + 5% Easy molding work so that mold molding is possible ++ - + ++ 7% Easy molding ++ + + + 9% Molding is very easy while long hardening time and weak binding force ++ + + -

<Heating time of sugar solution>

Table 3 shows the molding characteristics and product characteristics of the steel tablet according to the heating time of the sugar solution under the same conditions. In 5 minutes of heating time, there is a problem that the work is difficult and high in sugar because it does not harden quickly, but sticks during molding. On the other hand, when the heating time is over 20 minutes, the sweetness and hardness of the product are good and the crunchyness is good, but the browning of the sugar solution itself and the evaporation of water are very difficult to form. As such, the heating conditions of sugar liquor were found to have a significant effect on the molding properties, sweetness, and appearance adhesion. In this experiment, heating conditions of 15-20 minutes were found to be appropriate.

Table 3. Molding and Quality Characteristics of Sugars by Drying Time

Heating time Molding characteristics Sensory characteristics Sugar content Hardness Adhesion Crunchy 5 minutes Easy mixing of sugar solution and seed, strong adhesiveness, making molding difficult. +++ ++ +++ - 10 minutes It is very easy to mix and form. It takes a long time to harden and sticks to your hands after hardening +++ ++ ++ + 15 minutes For shaping, there is crispy after hardening and does not stick to hands after hardening. + + + ++ 20 minutes Crispy like snacks, but needs time to mix and mold sugar and seed + + + +++ 25 minutes Difficult to maintain shape after molding due to lack of binding force + - ++ +++

<Addition Characteristics of Sugar Alternative Materials>

In order to reduce the sweetness of sugar solution, 0.5% -2.5% agar was added as 0%, 10%, 20%, 30%, and 40% of sugar solution, respectively. Indicated. The sweetness intensity of agar was significantly decreased as the amount of agar added increased to 7.1 when agar was added (0%). In addition, the hardness of the bite was significantly decreased in proportion to the amount of agar added, which was 7.9 at no addition and 3.9 at 40%. There was no effect of agar addition on texture and taste. Appearance for appearance did not differ by addition of agar, and overall acceptability showed the same value as no addition at 10% addition and higher preference at no addition at 20%. However, when 40% was added, the degree of preference was significantly reduced, not only when the sweetness was too strong, but also when it was excessively reduced, it was found that the preference was decreased.

Table 4. Effect of Agar Additives on Sweetness, Hardness and Acceptability of Gangjeong

division 0% 10% 20% 30% 40% sweetness 7.10 ^a 6.38 ^a 6.08 ^a 3.61 ^b 2.42 ^c Hardness 7.96 ^a 6.58 ^b 5.62 ^bc 5.07 ^c 3.92 ^d Exterior 6.53 ^ns 6.53 6.65 5.58 6.35 Organization 5.07 ^ns 5.92 6.93 6.46 6.30 flavor 5.15 ^ab 5.46 ^ab 6.23 ^a 5.23 ^ab 3.38 ^b Overall Symbol 6.15 ^a 6.00 ^a 6.61 ^a 5.58 ^ab 4.15 ^b

A second step; Gangjeong Raw Material Seed Preparation Process

<Seed preparation by puff of white rice>

White rice is used as a seed of Gangjeong raw material, that is, the puffing is soft and good texture but poor appearance quality, and sand parching is good appearance but hard texture and low shelf life. Because of the disadvantages, the following experiment was conducted to examine the possibility of use as a seed material.

Sheet-type puffing seed (puffing seed) was prepared by puffing the water content of 15-16% in the form of a sheet, and then crushed into amorphous form and used as a seed for jeongjeong. Preparation of seeds using extrusion was used to powder each grain and dry it to 2% or less of moisture after extrusion. Sand parching seed (sand parching seed) was purchased by sand parching in the usual commercial method. Puffing seed (puffing seed) was the white and brown rice was puffed in a general puffing machine.

The color, volume ratio, and hardness of the steel seed seeds with different production methods are shown in Table 5. The L value was the highest in sheet puffing, the lowest in extrusion molding of mixed grains, and the similarity between sand puffing and general puffing. . Also, a and b values showed similar trends, and the ratio of weight to weight reflecting the puffing ratio was the highest in general puffing, followed by sheet puffing, and the lowest in extrusion molding. The hardness of the seed itself was shown to be inversely proportional to the volume ratio.

Table 5. Color, volume ratio and hardness of each raw seed

L a b Volume ratio (ml / g) Hardness (kg) Sand parching White rice 75.70 -1.37 11.50 3.3 0.69 Brown rice 69.16 2.42 23.62 4.06 0.66 Puffing White rice 78.78 1.04 16.76 13.07 0.46 Brown rice 66.25 2.52 17.87 6.43 0.78 Extrusion Mixed Grains 58.10 3.77 25.40 3.72 0.47 Sheet puffing White rice 88.85 0.96 14.00 5.10 0.56 Brown rice 85.82 1.62 13.86 5.14 0.52

Under the same sugar solution and manufacturing conditions, the results of the palatability test of each raw material seed were shown in Table 6, and sheet puffing was significantly higher in all items of appearance, flavor, texture, and overall acceptability. On the other hand, sandpatching, which is commonly used in traditional Korean medicine, showed a very low value, especially in flavor and texture, which was attributed to high rancidity and hardness.

Table 6. Effect of the Types of Raw Material Seed on the Acceptability of Gangjeong

Sheet puffing Sand parching Extrusion Puffing Exterior 6.4 ^a 5.5 ^ab 5.6 ^ab 4.6 ^b incense 8.0 ^a 4.3 ^c 5.1 ^b 5.3 ^b flavor 7.5 ^a 4.0 ^c 6.1 ^b 5.9 ^b Organization 7.3 ^a 3.9 ^c 5.0 ^b 4.5 ^bc Overall preference 6.8 ^a 4.0 ^c 5.2 ^b 5.0 ^b

＜ Forming and Quality Characteristics by Sugar and Raw Material Seed Ratio ＞

Table 7 shows the molding properties and product characteristics of the steel tablets according to the blending ratio of the raw seed and the sugar solution.When the ratio of seed to sugar is 1.2 or less, the sugar solution is thickly coated between the seeds, resulting in very high sugar content and very high hardness and adhesion. It was so high that the product was in poor condition. On the other hand, when the ratio of seeds to sugar was 1.8, the amount of seeds was too high compared to the sugar solution, which was difficult to mold and easily broken after molding. Thus, the ratio of seeds to sugar was 1.4-1.6.

Table 7. Effect of Sugar and Seed Composition on Molding Characteristics and Product Quality during Steelmaking.

Sugar: Seed Molding characteristics Sensory characteristics Sugar content Hardness Adhesion Crunchy 1: 1.8 The amount of seed is high, so the sugar liquid does not evenly spread on the seed, making molding difficult - - - +++ 1: 1.6 Moldable. Slightly less sugar than seed + + + +++ 1: 1.4 The sugar solution is evenly spread on the seed and the molding is easy + + + ++ 1: 1.2 Easy mixing and shaping of sugar solution and seed + ++ ++ + 1: 1.0 Binding between seeds is very hard after poor molding due to excessive sugar solution. +++ +++ +++ +

Third step; Application process of functional material

<Pretreatment test of ginseng, mushroom, kelp>

Table 8 shows the change in color, strength and volume when ginseng and mushroom were dried differently. As a drying method, hot air drying and freeze drying were compared. In the case of ginseng, the L value of hot air drying was significantly lower than that of freeze drying, and the value of a and b increased significantly, indicating that the color of ginseng became dark due to hot air drying. In terms of hardness, hot air drying was 1.7 kg, while lyophilization was significantly higher (0.9 kg). In terms of volume to weight ratio, hot air drying was significantly reduced compared to freeze drying. In the case of scent, freeze-drying maintained the unique scent of ginseng. Shiitake mushroom also showed a similar tendency to ginseng, especially the difference was more significant. In terms of color, mushrooms were very dark due to severe browning during lyophilization, and the volume-to-weight ratio was about 4 times higher than that of hot air drying. High. In addition, although not shown in the table, the results of reviewing the decompression lacquer showed that the texture was not good, the smell of oil was severe and the risk of rancidity was high. In this case, both ginseng and mushrooms have significantly reduced browning and volume of color in hot air drying, and the texture is too hard to apply to Gangjeong products, while lyophilization is similar to the hardness of seeds with soft texture as well as preservation of fragrance. The hardness was shown to be suitable for the steel product. In addition, the appearance of the original color is maintained as it has the advantage that the consumer can increase the selective preference. In addition, if the lyophilized product is used, the production cost may increase, but since the volume is four times higher, the difference in the production cost may be reduced to some extent.

Table 8. Changes in Color, Volume, Hardness and Flavor of Ginseng and Mushroom According to Drying Methods

L a b Hardness (kg) Volume (ml / g) Flavor Ginseng hot air dry 58.24 4.16 29.64 1.769 2.38 + Freeze drying 69.37 1.47 23.91 1.153 4.00 +++ Shiitake mushrooms hot air dry 37.44 3.10 13.70 1.378 2.30 - Freeze drying 49.25 2.76 15.46 0.584 8.50 +++

As described above, the sensory test of Gangjeong prepared by the addition ratio of sugar solution conditions and pretreated ginseng, mushroom and kelp was performed. The appearance and acceptability of ginseng gangjeong (Table 9) were the highest when the ginseng was added, and the highest value was added when 20% was added. There was no difference in the degree of preference for the addition of 10%, but significantly decreased at the addition of 20%. In addition, the texture was not affected until the addition of 10%, but tended to decrease slightly at the addition of 20%. In addition, 5% and 10% added showed higher values than ginseng-free control and 2.5% added, but decreased when added 20%. As a result of examining the amount of ginseng added by sensory evaluation agents, it was found that 5% -10% was added.

Table 9. Effect of Ginseng Addition on the Preference of Gangjeong

0% 2.5% 5% 10% 20% Exterior 5.89 ^c 5.71 ^c 6.09 ^bc 7.00 ^ab 7.21 ^a incense 6.34 ^a 6.26 ^a 6.18 ^a 6.46 ^a 4.45 ^b flavor 6.23 ^ns 6.43 6.51 6.35 5.10 Organization 6.80 ^ns 6.73 6.20 6.73 6.10 Overall preference 6.29 ^a 6.02 ^ab 6.73 ^a 6.82 ^a 5.06 ^b

The degree of mushroom strength (Table 9) was similar to that of ginseng gangjeong, but until 10% was added, the overall preference was higher than that of the non-added control, but the addition of 20% was significantly decreased. An addition of 5-10% was deemed appropriate. In addition, the addition of a little salt when the mushroom was found to increase the flavor and taste.

Table 10. Effect of Mushroom Addition on the Acceptability of Gangjeong

Control 2.5% 5% 10% 20% Exterior 5.65 ^b 4.55 ^b 6.91 ^a 5.73 ^b 5.53 ^b incense 6.11 ^a 5.91 ^a 6.09 ^a 6.36 ^a 4.32 ^b flavor 6.00 ^a 5.83 ^a 6.16 ^a 6.46 ^a 4.01 ^b Organization 6.23 ^a 5.73 ^ab 6.36 ^a 6.36 ^a 4.73 ^b Overall preference 6.02 ^abc 5.18 ^bc 6.46 ^a 6.27 ^ab 5.01 ^c

In the case of kelp (Table 11), since the weight is very small compared to the volume, it is possible to see a large addition effect by the weight mixing ratio of the quantity. The palatability was examined by addition at the level. As a result, until the addition of 2.5%, the degree of preference was higher or higher than that of the non-added control group, whereas the preference of all items was decreased at 5% or higher and the highest degree of acceptance was added when 1.5% was added.

Table 11. Effect of Kelp Addition on the Acceptability of Gangjeong

0% 0.5% 1.5% 2.5% 5% Exterior 5.30 ^ab 5.46 ^ab 6.18 ^a 5.46 ^ab 4.36 ^b incense 5.94 ^a 5.64 ^a 6.18 ^a 5.73 ^a 4.15 ^b flavor 5.44 ^a 5.72 ^a 6.07 ^a 5.10 ^ab 4.53 ^b Organization 6.21 ^a 5.64 ^ab 6.55 ^a 6.36 ^a 4.90 ^b Overall preference 5.93 ^ab 5.82 ^b 7.00 ^a 6.09 ^ab 4.19 ^c

As can be seen from the above, the taste of Gangjeong was investigated by varying the amount of ginseng, mushroom and kelp, and 5-10% of ginseng and mushroom was suitable, and 1.5% of kelp was most suitable.

The fourth step; Forming and Drying Process

To the above-mentioned raw material seeds and raw materials of pretreated ginseng, mushroom and kelp, sugar solution prepared under the sugar solution conditions established in this experiment was added and mixed at 40-60 ℃ and 10-40rpm. After molding, the steel tablet was prepared by drying at 80-100 ° C. for 1-10 minutes. The steel tablets produced by such a molding and drying process had a smooth texture and excellent appearance compared to the conventional pressing and cutting methods by rollers.

<Test Example>

As a result of examining the taste, aroma, texture, and overall acceptability of the prototypes and commercial distribution wells developed in the present invention (Table 12), the company A product was press-molded with the grains as the existing general wells, and then it was a discount store, a super It is a product sold in the back, and the company B is manufactured by a traditional Korean pastry, and is manufactured in a very small circle using sand patching seeds, and the company C is a product using artificial rice for snacks. As a result of sensory evaluation, company B and prototype had the highest appearance, and company A had the highest aroma, followed by prototype. Especially, taste and texture of the prototype were significantly higher, and the prototype had significantly higher preference in overall preference.

Table 12. Acceptance of Commercial Distribution Tests and Prototypes

Prototype A company Company B Company C Exterior 6.6 ^a 4.8 ^b 6.9 ^a 4.6 ^b incense 6.3 ^b 7.6 ^a 4.4 ^c 4.0 ^c flavor 6.9 ^a 5.6 ^b 4.4 ^bc 4.2 ^c Organization 7.1 ^a 5.9 ^b 3.1 ^d 4.5 ^c Overall preference 6.8 ^a 5.8 ^b 3.3 ^d 4.6 ^c

Kangjeong of the present invention is not sticking to the mouth, not sweet, not crumbly and crispy, the mixing ratio of sugar and starch syrup, the ratio of sugar and shortening in consideration of the flexibility and solidification time during molding, the ratio of sugar and agar to improve the rigidity and taste, Puffing white rice in sheet form to improve texture and appearance, possibility of blending ginseng, mushroom, kelp, etc. for forming color, aroma and texture, establishment of drying conditions for forming properties, sweetness, appearance and adhesion By improving palatability, it can contribute to the modernization of traditional foods suitable for the preference of young people and modern people.

Claims (8)

In the preparation of Gangjeong, the steps of preparing the Gangjeong material by adding a shortening to the sugar solution containing sugar and starch syrup to improve the formability and firmness, mixing it with the sugar solution and adding agar to improve the firmness and sweetness; Functionality and palatability consisting of the steps of preparing a seed for jeongjeong by puffing the white rice in the form of a sheet and crushing it into an amorphous form, pretreating the functional material to the seed for jeongjung, and drying the jeongjung in a mold This improved method of manufacturing steel tablets According to claim 1, wherein the mixing ratio of sugar and starch syrup to improve the palatability of the steel tablet is 6: 4 to 7: 3 method of producing a steel tablet with improved functionality and palatability The method of claim 1, wherein 5-7% of shortening is added to the sugar solution in which sugar and syrup are mixed. The method of claim 1, wherein the sugar solution is prepared by adding 0.5-2.5% agar to 10% -40% of the sugar solution in order to improve the hardness and taste of the steel tablet. According to claim 1, In order to improve the texture and appearance of the steel tablets, 15-16% of the white rice is puffed in the form of a sheet and crushed into an amorphous form, characterized in that the puffing seed of the steel raw material is prepared, characterized in that the functionality and palatability Improved Manufacturing Method The method of claim 1, wherein the ginseng, mushroom, kelp as a functional material is chopped, blended, and lyophilized to be applied to the steel tablets. The method of claim 1, wherein the sugar solution, the raw material seed and the functional material are mixed at 40-60 ℃, 10-40 rpm to form a mold and then heated to a few 80-100 ℃ for 1-10 minutes to prepare a steel tablet Method of manufacturing steel tablets with improved functionality and palatability Steel tablets improved in functionality and palatability produced by the method of any one of claims 1 to 8