KR20040070967A - Crunchy traditional korean snack and its preparation - Google Patents

Abstract

PURPOSE: A method of making Korean sweets(hangwa) exhibiting a high crush texture by adding grain syrup(jochung), seasoned nutmeats and specified sauce to puffed cereal and then coating it with chocolate is provided. The product has a chewable crunchy texture and has no fear of the rancidity of the fat. CONSTITUTION: Puffed cereal(10a) is prepared by a vacuum compression method, the obtained cereal is mixed with grain syrup, seasoned nutmeats(10b) and sauce(10c). Then the mixture is coated with chocolate(10d). The cereal is one or more selected from the group consisting of rice, barley, wheat, rye, unpolished rice, oats, millet, sorghum, buckwheat, Coix seeds and Panicum miliaceum L. The seasoned nutmeats are prepared by immersing nutmeats in sugar 1.0 to 2.5 times based on the weight of the nutmenats and then puffing it. The sauce is prepared by heating in a mixture of sugar, water and starch sugar in a ratio of 3:2:1 for 4 to 6hr.

Description

Crunch Korean confectionery and its manufacturing method {CRUNCHY TRADITIONAL KOREAN SNACK AND ITS PREPARATION}

The present invention relates to a crunch confection and a method for producing the same.

Western biscuits, pizza or chocolate are preferred due to the change in food culture, so Korean traditional or unique food is not only staple but also serves as a snack. In response to these concerns, efforts are being made to improve the cooking method using Korean food or native agricultural products and to develop various products. In particular, the development of products aimed at adolescent children is urgently required. In order to become such products, it is necessary to have a taste and aesthetically superior color and shape that can be competitive with Western biscuits or chocolate.

On the other hand, Korean traditional Korean sweets are favored by tourists who have traveled to Korea, and they are favored as souvenirs and favorite items. Rather, they must meet aesthetic needs of different sizes, shapes, and colors.

Looking at the manufacturing method of these traditional Korean sweets, first grind the glutinous rice soaked in water for about 10 days with a millet and then crush it into fine powder. Then, mix the glutinous rice flour ground with the prepared soybeans and mix it evenly. Then, put it in a cauldron and steam it for about 24 hours with a wood fire. And then push it thinly and cut it into the size of width × length (2 × 2 cm), which is called glutinous rice. After drying the soft glutinous glutinous rice basin for more than 24 hours in the good natural sun, pour edible oil on the stove and boil it and add the glutinous rice batter. The ground glutinous rice is swelled about four times in oil and straightens the shape by grasping the four corners with wooden chopsticks to make a good shape. Take out the base of the cooked glutinous rice, drain out the oil, apply it to make it soak well enough, and then dress it with a frying pan and dress it with pretty clothes.

The traditional Korean fruit is prepared in various flavors and forms, such as Gangjeong, Yuga or Sanja, depending on the method of preparation. In addition, it can produce a variety of flavors depending on the ingredients to be added, each manufacturer has many years of know-how, is not open to the public at all, and is handed down from generation to generation as a home-made hand.

In recent years, efforts have been made in various ways to produce traditional Korean indigenous flavors or to develop new traditional Korean fruits in response to various consumer needs.

For example, the Republic of Korea Patent Application No. 99-18304 relates to a mass production method of traditional confectionery, specifically, by adding a powder such as beans, mugwort, green tea, yuzu, pepper or shrimp to the glutinous rice dough obtained by the traditional method It is a method of preparing a fructose obtained by frying twice in oil, applying a fresh syrup, and then applying perilla, such as perilla, black sesame seeds, sesame seeds, pine powder, pine powder, green onion powder, and shrimp powder.

Republic of Korea Patent Application No. 99-8474 discloses a method of manufacturing a seaweed confectionery, specifically, after the kelp is fried in oil heated to 120 ~ 140 ℃ and coated with a sufficient amount of seaweed 0.2 ~ 0.4 cm on the surface of the kelp, It describes a method of preparing seaweed confectionery by laminating various unsalted ingredients such as fried rice, fried beans, perilla, sesame seeds, and black sesame seeds on it.

Traditionally, the traditional Korean family has a soft taste that melts in the mouth because the inside of the family consists of pores of a porous honeycomb structure. It is true that these flavors have been recognized as foods suitable for children or the elderly. Therefore, there is a demand for the development of a product that can develop into a favorite product found in a wider age group.

On the other hand, every year when the ballet days, white day, a large amount of chocolate is poured, but due to the rapidly increasing demand for the date of manufacture or the discolored chocolate is often supplied as it is. In this problem, more and more consumers want a product with a different taste and shape applied to traditional food instead of a simple Western chocolate. Recently, the popularity of products coated with chocolate on rice cakes or Korean confections also reflects this atmosphere.

The present invention has been devised to solve the above-described needs, and an object of the present invention is to provide a crunch confection having a new taste different from the traditional confection as part of the development of various products with the traditional confection. Crunch Korean confectionery of the present invention is different from the traditional Korean confectionery prepared by frying fermented glutinous rice powder in oil, and unlike traditional Korean confectionery having a soft taste, it provides a new taste that enhances chewy texture and satiety, By adding the steps of applying natural ingredients in various forms to the chocolate-coated confectionery, aesthetically superior confections can be prepared to satisfy the taste of younger people.

It is an object of the present invention to provide a crunchy confectionery having a chewy texture that is prepared by adding coarse grains, seasoned nuts, and a predetermined sauce to the cereal fried rice on which the grain itself is fried and coated with chocolate.

It is another object of the present invention to provide a crunch confectionery to which the natural ingredients are further applied and a method of manufacturing the same.

1 is a cross-sectional view of the crunch cold confection of the present invention,

Figure 2 is a perspective view of a crunch Hanja further applied to the natural food ingredients of the present invention.

1: Crunch bakery 1 ': Chocolate coated crunch

10: background 10a: whole grain rice

10b: seasoned nuts 10c: some sauce

10d: Chocolate 10e: Natural Ingredients

In order to achieve the above object, the present invention provides a crunch confection differentiated from the traditional Korean.

In the present specification, the term "crunch crunch" (1) constitutes the ground 10 by mixing the grain fried rice 10a, the seasoned nuts 10b, and the predetermined source 10c, which are fried grains themselves, and the chocolate on the ground. It is a snack which has a chewy texture, characterized by coating (10d) ( FIG. 1 ). The predetermined source 10c may include not only a sauce in which sugar: water: starch is mixed in an appropriate ratio, but also a grain syrup and a crude syrup used in the mixing step. These predetermined sauces not only give a sweet taste but also help to facilitate mixing of the ingredients.

In addition, the present invention may include a crunch confectionery (1 ') prepared by applying the natural ingredients (10e) in various forms on the crunch confectionery ( Fig. 2 ), aesthetically excellent crunch that can meet the taste of consumers Can make a confectionery.

Conventional traditional Korean confectionery made by frying fermented glutinous rice powder in oil is composed of pores of the porous structure of the honeycomb shape, and because of this has a soft taste that melts in the mouth, whereas the crunch of the present invention has a porous structure It is composed of non-grain fried rice and seasoned nuts, and mixed with a sauce to form a ground, thereby providing a chewy texture and providing satiety.

Therefore, if traditional Korean medicine is suitable for children or the elderly, the crunch Korean medicine of the present invention can be developed into a product that can be found in a wider age group and can be provided as a snack to busy modern people. Therefore, the crunch confection of the present invention contributes to the development of various products with the traditional confection.

In addition, by omitting the process of frying in the oil used in the traditional Korean family, by using the grain rice produced by vacuum compression method of the grain itself, it is possible to eliminate the fatty acid loss caused by the oil and to coat the chocolate to block the contact with the air. By doing so, the storage stability of the product can be improved.

Crunch cold confection of the present invention

Preparing grain rice with a vacuum compression method (step 1);

Tossing and mixing the grain rice with rice (step 2);

Adding seasoned nuts to step 2 and mixing (step 3);

Preparing a source and remixing the prepared source with the mixed material (step 4); And

The remixed material surface is prepared by a manufacturing method consisting of coating with chocolate (step 5).

In addition, the manufacturing method may further comprise the step (step 6) of applying the natural ingredients in various forms to the crunchy confectionery coated with chocolate.

The manufacturing method of the present invention will be described in more detail in each step.

In step 1, fresh grains are carefully selected to remove debris, washed several times, and then drained by placing on a bed. The dried grains are put in a compression molding machine and expanded in a vacuum compression method at 200 ° C. to 250 ° C. to prepare molded grain rice. At this stage, it will inflate two to three times the volume of the original grain, and the grain shape can be preserved and chewable using the grain non-powder itself. It is secured from the initial manufacturing process. In addition, it can eliminate the odor that occurs when fried in oil, digestive problems and deterioration during storage.

At this time, the grains that can be used refers to edible crops including rice, wheat and cereals, preferably selected from the group consisting of rice, barley, wheat, rye, brown rice, oats, crude, sorghum, buckwheat, barley, and millet. It is desirable to be. Most preferably, rice is used. Therefore, it is possible to contribute to rice consumption by developing a new product that can satisfy the consumption tendency using rice.

Step 2 is a step of soaking the grains of rice obtained in the above, and the amount of the texture of the grains soaked enough to penetrate inside the grains of rice, it is preferable to use about 1.5 times the amount of grains rice. At this time, the ginseng soaks in and combines the grain between the rice and at the same time provides a chewy texture.

Step 3 is carried out by adding seasoned nuts to the seasoned and toasted grain rice. At this time, the seasoned nuts are boiled and then fried to 1.5 to 2.5 times as thick as the weight of the nuts, walnuts, peanuts, pine nuts, almonds and the like can be used, and in the preferred embodiment of the present invention walnuts Select to execute.

The method of adding the nuts without any additional seasoning may cause the whole product to become damp as the moisture contained in the nuts themselves. In the present invention, the nuts are washed thoroughly, weighed in sufficient sugar, and then roasted and fried for a short time. It is done. This step 3 is seasoned without the addition of nuts alone and then mixed with cereal rice, so that the mixed ingredients can obtain chewability and a savory flavor from the nuts themselves while preventing the product from leaking.

Step 4 is a process of preparing and remixing the sauce in the grain rice paddies, syrup and seasoned nuts and mixed ingredients. The sauce is prepared by mixing sugar: water: starch syrup in an appropriate ratio for 4 to 6 hours. In this case, the ratio is preferably performed in a range of 5 to 3: 4 to 2: 2 to 1, most preferably, 3: 2: 1, and the ratio may be adjusted according to cooking temperature and time. The step of adding the sauce acts as a binder so that the added materials can be mixed with each other, so as not to be scattered, and to give a harmony of taste as a whole.

Step 5 is a step of coating the molten chocolate on the mixed material.

By coating with chocolate in the present invention, by blocking the contact with air to enable long-term preservation of the product and prevent resorption of moisture can utilize a crispy texture and gives a unique sweet taste of chocolate.

The chocolate is manufactured according to a conventional chocolate manufacturing method, and the melting point of cocoa butter, which is one of the raw materials of chocolate, is about 33 ° C., to produce a molten chocolate which can be coated by being hot water near the temperature. The melting point is 22 ℃ melting temperature of the oil contained in the milk is added in the manufacture of milk chocolate, it is possible to adjust the temperature of the bath according to the content of the milk.

Chocolate coating method is a manual method of producing a small amount of expensive goods by dipping the mixture of the above step mixed with a source of the melted chocolate by hand; And mechanical methods capable of mass production using conventional chocolate tempering equipment using dipping methods and the like are possible.

At this time, the mixture mixed with the sauce in the step is dipped in a short time of about 30 seconds to 2 minutes after putting into the chocolate.

The dipping time of 30 seconds is the minimum time required for the entire coating of the mixture mixed with the sauce, and if dipping for more than 2 minutes, the chocolate is excessively introduced into the mixture and becomes excessively sweet, It detracts from the advantages of the present invention to feel the taste at the same time.

The control of the chocolate thickness can be appropriately adjusted according to the viscosity of the melted chocolate and the appropriate dipping time, and in the case of manual operation by the operator. At this time, the thickness of a preferable chocolate is 0.5-2.0 mm.

Chocolate used in the present invention is a milk chocolate containing a lot of milk components according to the component combination (color); Dark chocolate containing a lot of processed cocoa; And milky white chocolate using only cocoa butter, without using cocoa mass or powder; All are available.

In addition, the present invention may further include the step of applying the natural ingredients in various forms, in order to satisfy the visual and taste aspects of the consumer.

As used herein, the term "natural food ingredients" refers to all food ingredients that are available in nature, such as cereals, nuts, vegetables, and fruits, and are manufactured to appropriate sizes through drying, frying, and crushing in order to be applied to a confectionery. .

In order to give a natural color and taste to the crunchy confectionery prepared in the above step, the natural ingredients such as cereals, nuts, vegetables and fruits may be applied to the surface, and the applied form may be different according to the natural ingredients.

The natural foods such as cereals, nuts, vegetables, and fruits to be applied may be manufactured in various forms, and may be applied to some or all of the confectionery.

Cereals that can be used is not limited in the present invention, for example, brown rice, glutinous rice, rice (white rice), barley, tea, sesame, black sesame, perilla, corn, red beans, or sorghum, such as fried or vacuum fried or oil Roasted and processed to maintain its unique flavor. The grains used may be applied in its original form, crushed into granules or pulverized into powders in order to increase the chewy texture.

Usable nuts are also not limited in the present invention, and include, for example, almonds, peanuts, walnuts, pigan, pine nuts, raisins, sunflower seeds, ginkgo or cocoa beans, and the like, and ground to granules for a nutty chewy taste. The nuts are applied to the confectionery to give the nut a peculiar, sweet taste. Almonds, for example, can be used in whole almonds or sliced or powdered to give almonds a unique sweet and sweet taste.

In the present invention, it is preferable that the vegetables and fruits to be applied on the chocolate are dried and cut to decorate to a suitable size, or pulverized and applied in powder form. The application of the vegetables and fruits gives color and texture unique to the vegetables and fruits, and further satisfies the visual aspect of the finished confection.

Vegetables that can be used are not limited in the present invention, for example carrots, zinnia and tomatoes which may exhibit red color; Green tea leaves, parsley, spinach and kale, which represent green; And sweet potato and ginger, which exhibit yellow color.

Fruits that can be used are also not limited in the present invention and include, for example, dried persimmon, tangerine, orange, grapefruit, lemon, apricot, citron, fig, jujube, apple, strawberry, peach, maroon, quince and mango.

In addition, the present invention by using a herbal material in addition to the grains, nuts, vegetables and fruits as a natural food material, it can have a function of not only taste but also excellent health supplements. At this time, the available herbal medicines are not limited in the present invention and used in a powdered state by drying Cordyceps sinensis, ginseng and the like.

The Crunch Korean Confectionery prepared according to the manufacturing method of the present invention is a mixture of cereals, nuts, vegetables, fruits and herbal ingredients to maintain a variety of colors, forms and aromas, thereby improving the taste and color, and the appearance of luxury is also highlighted. Korean traditional Korean food can be adapted to the taste of foreigners.

In addition, it does not add artificial colors or chemicals at all and uses natural ingredients to produce color and aroma, so it is possible to maintain the taste and aroma of traditional Korean confectionery.

The size of the crunchy confectionery is made of a square or round shape of one-bite having a width: vertical: height 2 to 4: 2 to 4: 1.5 to 4 cm, or the width: vertical: height 2 to 4: 5-15: It can be manufactured in the long stick form of 1.5-4 cm. Various modifications may be made depending on the intention of the manufacturer or the packaging of the product.

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

This embodiment is intended to illustrate the present invention in more detail, and the scope of the present invention is not limited to these examples. Those skilled in the art can make modifications or improvements with reference to the present specification without departing from the scope and object of the present invention.

Example 1 Preparation of Crunch Confectionery

1 kg of glutinous rice was carefully selected to remove foreign substances, washed three times, and then drained by placing it on the body. The dried rice was fried in a vacuum compression manner at 220 ° C., thereby preparing rice fried rice. Toss the rice paddy prepared with a sufficient amount of syrup, and walnuts preheated with sugar were added. Sugar: water: starch syrup was mixed at a ratio of 3: 2: 1, and the mixture was boiled for 5 hours to prepare a thick sauce, which was evenly mixed with the material mixed in the above step. The mixed material was bathed at 35 ° C. and then dipped into molten milk, dark and white chocolate for 1 minute, and then the rice rice was coated with chocolate evenly, followed by drying in a shade to dry milk chocolate, dark chocolate, and white chocolate. Coated crunchy confection was prepared.

Example 2 Preparation of Crunch Confectionery Coated with Natural Ingredients

In order to improve the texture and taste by further applying grains, nuts, vegetables and fruits to the crunchy confectionery prepared in Example 1 was performed as follows.

In the same manner as in Example 1, it was performed immediately without drying for adhesion with the natural ingredients to be added.

1) Grains

Sorghum fried by commercially available compression method was purchased, flattened on a panel, and then rolled on a glutinous rice field coated with chocolate to apply evenly millet. Subsequently, it was dried in a shaded place to prepare a crunch confection with sorghum on top of the chocolate coated crunch confection.

2) nuts

Commercially available pine nuts, almonds, peanuts were carefully selected and applied onto the chocolate coated surface prepared in Example 1.

Pine nuts were manually applied one by one on top of the chocolate-coated surface.

Almonds were sifted into slices, placed on a panel, and then rolled and coated evenly on the chocolate coated crunchy confectionery prepared in Example 1, thereby preparing a crunchy confectionery on which the almonds were additionally placed on the chocolate coated crunchy confectionery. .

Peanuts are crushed to a diameter of about 5 mm, made into peanut granules, and then spread on a panel, and then rolled and coated evenly on the chocolate coated crunchy confectionery prepared in Example 1, further on the chocolate coated crunchy confectionery. A crunchy confection topped with peanuts was prepared.

The crunchy confectionery coated with the pine nuts, almond slices and peanut grains was dried in a shaded place to prepare a crunchy confectionery having a nutty peculiar taste.

3) vegetables

Commercially available carrots were carefully selected and steamed in a steamer, dried in a shade and ground to prepare orange carrot powder, and a crunchy confectionery coated with carrots was prepared in two ways.

A way:

The carrot powder was flattened on the side, and then rolled and coated evenly with a white chocolate coated crunchy confection. It was then dried in the shade to prepare a crunch confection with carrots on top of the chocolate coated crunch confection.

B way:

The obtained carrot powder was put into a molten white chocolate at 1: 1 (volume ratio), and then the chocolate was coated by dipping the ground glutinous rice ground in oil. Subsequently, it was dried in a shaded place and visually visually mixed with a crimson carrot powder on a white chocolate to prepare a confectionery having an orange whole fruit.

4) Fruit

Selected dried persimmons are cut to a diameter of 2 mm, and then applied by hand one by one on the top of the chocolate-coated glutinous rice field to produce a crunchy confectionary with dried persimmon on the chocolate-coated crunchy confection. It was.

The present invention by the above configuration has the following effects.

First, to prepare a crunchy confectionery with a chewy texture, characterized in that the ground by mixing the grain fried rice itself and seasoned nuts and a predetermined sauce and the chocolate coated on the ground,

Second, by adding a step of applying natural ingredients in a variety of forms to the chocolate-coated Korean confectionery, aesthetically superior confectionery was prepared,

Third, by using grains, including rice as the main raw material, not only can be nutritionally promoted, but also contribute to grain consumption,

Fourth, unlike the manufacturing method of frying the glutinous rice powder in the traditional Korean confectionery, using the grain rice obtained by vacuum compression of the grain itself, the concern of fatty plaque was removed.

Fifth, it is possible to store for a long time by coating the chocolate to block the contact with oxygen in the air.

Claims (11)

Preparing grain rice with a vacuum compression method (step 1); Tossing and mixing the grain rice with rice (step 2); Adding seasoned nuts to step 2 and mixing (step 3); Preparing a source and remixing the prepared source with the mixed material (step 4); And Coating the surface of the remixed material with chocolate (step 5). The method according to claim 1, wherein the manufacturing method further comprises the step of applying a natural food ingredient to a chocolate coated crunchy confection. The method of claim 1, wherein the grain is any one selected from the group consisting of rice, barley, wheat, rye, brown rice, oats, crude, sorghum, buckwheat, barley, and millet. The method according to claim 1, wherein the nuts are stewed in 1.0 to 2.5 times the sugar by weight of the nuts. The method according to claim 1, wherein the sauce is prepared by stirring for 4 to 6 hours at a ratio of 5 to 3: 4 to 2: 2 to 1 with respect to sugar: water: syrup. The method according to claim 1, wherein the sauce is prepared by stirring for 4 to 6 hours at a ratio of 3: 2: 1 to sugar: water: starch syrup. The method of claim 2, wherein the natural food ingredient is any one selected from the group consisting of grains, nuts, vegetables, fruits and herbal ingredients. The method according to claim 2, wherein the natural food material is cut into a suitable size or pulverized in a powder state to be applied. Crunchy Korean confectionery characterized in that the composition of the ground by mixing the grain fried rice prepared by the manufacturing method of claim 1 with seasoned nuts and a predetermined sauce and coated with chocolate on the ground. 9. The confection of claim 8, wherein the confection is a one-bite having a width: length: height: 2-4: 2-4: 1.5-4 cm. 9. A confectionery as set forth in claim 8, wherein said confectionery is a stick shape of width: length: height: width: height: height 2-4: 5-15: 1.5-4 cm.