KR20040001122A - Manufacturing method of Yukwa using palm oil - Google Patents

Abstract

PURPOSE: Provided is a manufacturing method of Yukwa(oil-and-honey pastry) using palm oil. Therefore, the manufactured Yukwa has stability to oxidation and extended storage. CONSTITUTION: A manufacturing method of Yukwa(oil-and-honey pastry) using palm oil comprises the steps of: soaking glutinous rice in water at 18-25 deg.C for 5-7 days; adding beans to the soaked rice and pulverizing the mixture; adding distilled and spirit to the mixed powder to make dough, followed by steaming the dough at 120-125 deg.C for 20-30 minutes and kneading for 3 minutes; drying the dough at 25-30 deg.C for 5-7 hours and shaping it into a size of 5x10x30mm; drying the shaped one to a moisture content of 15-20% for 10-15 hours and frying it in palm oil of 110-120 deg.C for 50-60 seconds; re-frying it in palm oil of 160-170 deg.C for 40-50 seconds; and dipping the fry in sugar syrup and coating it with garnishes.

Description

Manufacturing method of Yukwa using palm oil {Manufacturing method of Yukwa using palm oil}

The present invention relates to a method for producing a fructose, and more particularly, to a method for producing a fructose which is stable to oxidation and has improved shelf life by using palm oil.

Yoghurt is a confectionery made by kneading rice flour or wheat flour with sesame oil and honey, and has been provided as a special meal for festivals, ceremonies, weddings, and banquets. The confection is usually prepared by grinding and kneading glutinous rice soaked in water for about 7-20 days, then cutting the dough into appropriate sizes according to the characteristics of the product and drying and frying it in oil. In this way, fried fruit is soft and has a good texture because its inside is porous like honeycomb. However, there is a disadvantage in that the fat content is high because it mainly swells in oil. Therefore, fat is easily combined with oxygen in the air during storage, so that rancidity is easily generated, and there is a problem in that storage is poor and storage is difficult for more than 4 weeks at a storage temperature of 30 ° C.

In order to overcome this problem and to improve the shelf life of the fruit, an air swelling method, an oxygen barrier packaging method, an antioxidant addition method and the like have been attempted. In other words, in the frying process, the condensed milk fruit is expanded by using an air expansion method without using cooking oil such as soybean oil. However, the confectionery produced by the air expansion method had a lower taste compared to the condensed milk fruit by the frying process. On the other hand, there was also a study that saw the effect of extending the shelf life in the packaging material added with an oxygen scavenger, but after opening the packaging material there was also a problem that the shelf life is poor. In addition, the method of improving the shelf life by adding antioxidant to frying oil is not suitable for the production of products that emphasize the image of traditional foods, such as the addition of chemicals in the manufacturing process of the fruit.

On the other hand, palm oil is a vegetable oil that has been purified and separated from palms. Since palm oil has a high content of saturated fatty acid, palmitic acid, and a relatively low content of unsaturated fatty acid, palm oil is not easily rancid, and thus long-term storage is possible. . In addition, it is nutritionally excellent because it contains a large amount of carotene and vitamin E, tocotrienol and tocopherol.

The inventors of the present invention while researching to produce a milk fruit that is stable to oxidation and can be extended for a long time without any change in sensory aspects such as taste or aroma, and swells the milk fruit using palm oil, and consequently suppresses rancidity of the milk fruit. The present invention was completed by revealing that the storage period is extended.

The technical problem to be achieved by the present invention is to provide a method for producing a fruit paste is suppressed rancidity and extended storage period.

1 is a graph showing the value of the oil value of the fats and oils extracted from each fruit for 8 weeks after frying with palm oil and soybean oil.

●: Soybean oil

○: palm oil

Figure 2 shows the value of the peroxide value of the fats and oils extracted from each fruit for 8 weeks after frying with palm oil and soybean oil.

●: Soybean oil

○: palm oil

In order to achieve the above object, the present invention

1) putting the glutinous rice in water and called for 5-7 days at 18-25 ° C .;

2) adding beans to the called glutinous rice and grinding to obtain glutinous rice flour;

3) kneading by adding distilled water and spirit to the glutinous rice flour, steaming the dough for 20-30 minutes at 120-125 ℃, kneading again for 3 minutes;

4) after making the counter machine with the dough, dried for 5-7 hours at 25-30 ℃, forming a size of 5 × 10 × 30mm;

5) drying the molding for 10-15 hours to obtain a water content of 15-20%;

6) frying the dried molding in palm oil adjusted to a temperature of 110-120 ° C. for 50 seconds-1 minutes, and then frying for 40-50 seconds in palm oil adjusted to a temperature of 160-170 ° C. to obtain milky water; And

7) After the immersion of the milk water in a syrup, and provides a confectionery manufacturing method comprising the step of applying a garnish.

Hereinafter will be described in detail a manufacturing method according to the invention.

The confectionery manufacturing method according to the present invention includes the step of obtaining glutinous rice soy flour after adding soybean to the glutinous rice. In the above glutinous rice is preferably used by soaking in water for 5-7 days at a temperature of 18-25 ℃, specifically put into three times the water of glutinous rice, most preferably used for 7 days at 20 ℃. After draining the soaked glutinous rice, the soybean powder is obtained by adding soybeans in order to give a sweet taste to the fruit and pulverizing with a grinder.

The confectionery manufacturing method according to the present invention includes kneading the glutinous rice flour. After distilled water and spirits are added to the ground glutinous rice flour and kneaded first, it is preferable to steam the dough for 20-30 minutes at a temperature of 120-125 ° C, and more specifically, for 30 minutes at 121 ° C. . The process of steaming the dough may be made by a method commonly used in the manufacture of fruit in the art. After the steaming process, it is preferable to steam the dough again for 3 minutes in order to improve the texture of the glutinous rice and add persistence to the produced confection.

In addition, the confectionery manufacturing method according to the present invention includes the step of molding and drying the dough. That is, after preparing the counter to the dough, it is subjected to the first drying step, it is preferable to dry for 5-7 hours at 25-30 ℃, specifically for 30 hours at 30 ℃. After the primary dried dough is molded into a size of 5 × 10 × 30 mm, it is preferable that the secondary dried for 10-15 hours, specifically 12 hours so as to have a water content of 15-20%.

Pulverizing the molded dough is important in order to produce a yugwa with excellent taste, aroma, and quality. In the present invention, palm oil is used as a frying oil in the step of obtaining milky water from the dried molding. It is characterized by. Palm oil contains a large amount of saturated fatty acid palmitic acid (palmitic acid) is stable to oxidation, and rich in carotene and vitamin E has the advantage that it is nutritionally excellent. The frying in the above is preferably made for 50 seconds-1 minutes in palm oil adjusted to 110-120 ℃ temperature, 40-50 seconds in palm oil adjusted to 160-170 ℃ temperature, specifically 1 minute at 115 ℃ temperature It is preferably made for 40 seconds at a temperature of 165 ℃.

Palm oil is generally divided into palm olein oil and palm stearin oil which are liquid at room temperature when fractionated, and the fried oil used in the present invention is preferably palm olein oil.

On the other hand, the molded product prepared through the frying process as described above is finally made into a fruit through a step of applying a syrup, applying a garnish.

Syrup is preferably at least one selected from the group consisting of starch syrup, honey and crude syrup, but is not limited thereto. In addition, the garnish to be applied to the syrup-applied fruit is preferably at least one selected from the group consisting of rice fried rice, perilla and green powder, but is not limited thereto.

In the present invention, after extracting the fats and oils at a weekly interval for 8 weeks from the milk fruit prepared by the above method, the acid value and peroxide value of each fat and oil were measured. Acid value is defined as the amount of KOH required to neutralize the free fatty acids contained in 1 g of fats and oils, and is used as a measure of the degree of acidity of fats and oils. A high acid value means a high degree of rancidity. In addition, the peroxide value means the mg equivalent of free iodine per kilogram of fats and oils, and represents the amount of peroxide produced by the fats and oils reacting with oxygen. After the production of confectionery by the method of manufacturing a fructose according to the present invention, the acid value and peroxide value of the confectionery prepared by the conventional method, the acid value and peroxide value of the confectionery prepared according to the present invention It was lower than the peroxide value. In other words, it was confirmed that rancidity of the milkweed prepared according to the present invention was suppressed.

Hereinafter, the present invention will be described in detail by way of examples.

However, the following examples are merely to illustrate the invention, but the content of the present invention is not limited to the following examples.

<Example 1>

Preparation of Confections Using Palm Oil

After washing 1kg of glutinous rice 4 times, 3 times of water was added and soaked at 20 ° C. for 7 days to call glutinous rice. The soaked glutinous rice was placed in a sieve and drained for 1 hour. 10 g of soybeans were added to the glutinous rice that had been drained and ground with a grinder (Jm-512, Samsung, Korea) to obtain glutinous rice flour. The glutinous rice soy flour was kneaded by adding 150 ml of distilled water and 100 ml of spirit. The dough was steamed at 121 ° C. for 30 minutes and then kneaded for 3 minutes using a wooden rod. The dough was sprinkled evenly so that the dough did not stick to the mold plate or roller, and then made a counter machine. The counter was dried at 30 ° C. for 6 hours and then molded into a size of 5 × 10 × 30 mm, and the molded product was dried for another 12 hours at a temperature of 30 ° C. to have a water content of 15-20%. The dried moldings were stored in the freezer compartment.

The dried molding was fried in palm oil at 115 ° C. for 1 minute, and then swelled in palm oil at 165 ° C. for 40 seconds. The syrup was applied to the fried molding, and rice flour was applied with garnish to prepare a confection.

Comparative Example 1

Preparation of Confections Using Soybean Oil

A confection was prepared in the same manner as in Example 1 except that soybean oil was used instead of palm oil.

<Example 2>

Storage of lactose and extraction of fats and oils from

The confectionery prepared in Example 1 and Comparative Example 1 was placed in a PE film bag and stored at 30 ° C. for 8 weeks, and the acid value and peroxide value were measured at weekly intervals and the sensory test was performed.

100 ml of diethyl ether was added per 10 g of milk in storage, and the oil was extracted while stirring at 25 ° C. and 200 rpm for 2 hours using a shaking incubator (Vision, Korea).

<Test Example 1>

Measurement of acid value

The acid value was measured using 0.5 g of each holding sample extracted at a weekly interval for 8 weeks by the method of Example 2 from each of the quince produced in Example 1 and Comparative Example 1. Each sample was placed in a 300 ml Erlenmeyer flask, and 100 ml of a diethyl ether ethanol (1: 1, v / v) mixed solution was added to dissolve the sample. Thereafter, 2-3 drops of 1% phenolphthalein indicator solution was added thereto, and titration was performed by adding 0.1 N KOH-ethanol solution dropwise. The end point was when the solution lasted for 30 seconds to be scarlet, and the control test was performed in the same manner under the condition that only the sample was added. The acid value was calculated by the following formula.

Acid value (mg / g) = (T ₁ -T ₀ ) × 5.611 × F / S

T ₁ : Consumption of 0.1N KOH solution used in the test (ml)

T ₀ : Consumption of 0.1N KOH solution used in the control test (ml)

S: Weight of the sample (g)

F: Factor of 0.1N KOH Solution

While storing the extracted oil for 8 weeks, the result of measuring the acid value is shown in FIG. As shown in Fig. 1, the acid value of soybean oil fried with soybean oil exceeded 2.0, which is the standard value of acid value for Korean fruits defined in the Food Sanitation Standard and the Traditional Food Standard. On the other hand, the acid value of palm oil fried with palm oil exceeded the standard after 8 weeks of storage. In other words, it was confirmed that rancids were suppressed compared to the daikon produced by the method of the present invention.

<Test Example 2>

Peroxide value measurement

0.5 g of each holding sample extracted at weekly intervals for 8 weeks by the method of Example 2 from each fruit prepared in Example 1 and Comparative Example 1 was placed in a 300 ml Erlenmeyer flask. Thereafter, 10 ml of chloroform was added thereto to dissolve, and 15 ml of glacial acetic acid was added thereto and mixed. 1 ml of saturated KI saturated solution (Yakuri Chemicals Co., Japan) was added thereto, and then, capped and shaken vigorously for 1 minute, and left in a dark place for 5 minutes. 75 ml of water was added thereto, the cap was capped, and then shaken vigorously, followed by titration with 0.01 N Na ₂ S ₂ O ₃ (Yakuri Chemicals Co., Japan) solution using the starch solution as an indicator. The end point was when the solution became completely colorless, and the control test was performed in the same manner under the condition that only the sample was added. Peroxide value was calculated by the following formula.

Peroxide value (meq / kg) = {(T ₁ -T ₀ ) × F} / S × 10

T ₁ : Consumption amount of 0.01N Na ₂ S ₂ O ₃ solution used in the test (ml)

T ₀ : Consumption amount of 0.01N Na ₂ S ₂ O ₃ solution used in the control test (ml)

S: Weight of the sample (g)

F: Factor of 0.01 N Na ₂ S ₂ O ₃ solution

While storing the extracted oil for 8 weeks, the result of measuring the peroxide value is shown in FIG. 2. As shown in Figure 2, peroxide value of soybean oil fried with soybean oil already exceeded 40, the peroxide value of the peroxide value set in the food hygiene standard and the traditional food standard standards at the first week of storage. On the other hand, the peroxide value of palm oil fried with palm oil exceeded the standard after 4 weeks of storage. In other words, it was confirmed that rancids were suppressed compared to the daikon produced by the method of the present invention.

<Test Example 3>

Sensory evaluation

Changes in taste and taste due to rancidity were carried out by the sensory test method at intervals of one week while storing the lactose prepared in Example 1 and Comparative Example 1. The survey was conducted with five fruit manufacturers who were well trained in the quality characteristics of confectionery products. The intensity of taste was expressed by a five-stage preference scale.

Used fried oil Storage period (in weeks) One 2 3 4 5 6 7 8 Soybean oil - - + + ++ ++ +++ ++++ palm oil - - - + + + + +

-: No odor detected +: Weak detected

++: Normally detected +++: Strongly detected

++++: more strongly detected

As shown in Table 1, the fructose fried in soybean oil began to develop odor taste from the third week, the odor taste was stronger after 7 weeks. On the other hand, the odor produced by the method of the present invention slightly occurred at 4 weeks, but the degree was insignificant, and even 8 weeks did not occur strongly. That is, it was confirmed that the storage period of the confectionery prepared by the method of the present invention was increased compared to the confectionery prepared by the conventional method.

According to the method of manufacturing a fructose of the present invention, the fructose fried using palm oil had lower acid value and peroxide value than the fructose prepared by the conventional method. Therefore, the confectionery produced by the manufacturing method of the present invention has an effect of suppressing rancidity and increasing the shelf life, thereby preserving the inherent flavor for a long time.

Claims (4)

1) putting the glutinous rice in water and called for 5-7 days at 18-25 ° C .; 2) adding beans to the called glutinous rice and grinding to obtain glutinous rice flour; 3) kneading by adding distilled water and spirit to the glutinous rice flour, steaming the dough for 20-30 minutes at 120-125 ℃, kneading again for 3 minutes; 4) after making the counter machine with the dough, dried for 5-7 hours at 25-30 ℃, forming a size of 5 × 10 × 30mm; 5) drying the molding for 10-15 hours to obtain a water content of 15-20%; 6) frying the dried molding in palm oil adjusted to a temperature of 110-120 ° C. for 50 seconds-1 minutes, and then frying for 40-50 seconds in palm oil adjusted to a temperature of 160-170 ° C. to obtain milky water; And 7) A method of manufacturing a confectionery comprising the step of applying a garnish after dipping the lactose in syrup. The method of claim 1, wherein the palm oil is palm olein oil (palm olein oil) characterized in that the manufacturing method. The method of claim 1, wherein the syrup is at least one selected from the group consisting of starch syrup, honey and crude syrup. The method of claim 1, wherein the garnish is at least one selected from the group consisting of rice rice, perilla and green powder.