KR20040092657A - Method for manufacturing bean paste and crust paste material of manju and manju manufacturing method using therof - Google Patents

Abstract

PURPOSE: A method of making dough skin of and sweet red bean paste stuffed into manju by adding vitamin B2, sorbitol, maltose or the like to sweet red bean paste is provided. The manju as famous confectionery in Japan can be prepared using the dough skin of manju having improved moisturizing properties and keeping quality and the sweet red bean paste having enriched nutrients. CONSTITUTION: The dough skin of manju is prepared by the steps of: producing pre-made syrups by mixing 25.95% by weight of eggs, 45.17% by weight of sugar, 6.729% by weight of corn syrup, 10.57% by weight of sorbitol, 6.24% by weight of glucose, 5.2% by weight of hydrogenated starch hydrolysate syrup and 0.29% by weight of flavors; producing post-made syrups by mixing 97.9% by weight of the pre-made syrups and 2.09% by weight of sodium bicarbonate and aging at room temperature; and kneading 43.82% by weight of the post-made syrups and 56.18% by weight of wheat flour and aging. The sweet red bean paste stuffed into the manju is prepared by the steps of: concentrating 62.37% by weight of sweet red bean paste, 30.63% by weight of sugar, 5.15% by weight of sorbitol, 2.451% by weight of maltose and 0.12% by weight of salt and aging them with vitamin B2 at room temperature for 1 to 2 days. The manju is prepared by the steps: wrapping 24 to 25g of the sweet red bean paste with 12 to 13g of the dough skin, followed by forming into a specified shape; brushing up the dust from the dough skin; and spraying liquid on the surface of uncooked manju and baking at 220deg.C.

Description

MANUFACTURING BEAN PASTE AND CRUST PASTE MATERIAL OF MANJU AND MANJU MANUFACTURING METHOD USING THEROF}

The present invention relates to a manufacturing method of confectionery made by adding adzuki bean paste, and more particularly, to a method of producing manju adzuki bean and its outer skin dough with enhanced nutrition and texture, and a method of preparing manju using them.

In general, manju refers to dumplings made with red bean paste, 쨈, etc., which is a kind of confectionery produced in many Asian countries. The manchu is wrapped in a batter made of flour or rice flour (or bean paste) and steamed or baked with hot heat. At this time, the cow is prepared in various ways by adding egg yolks, chestnuts, walnuts, raisins in addition to red bean paste, other sediments.

However, most of the manchuria is made of flour, sugar, starch syrup and a suitable amount of water to prepare a dough for the outer shell, and the red bean paste made from the red bean as the main raw material in the prepared dough, such as the outer shell and then heated for a predetermined time ( It is common to manufacture by firing), so there is a problem that the taste and texture are poor and the moisture retention is not good. In addition, there is a problem that the purchasing power is lowered because the preservation and moisturizing properties are not good by heating the outer skin wrapped with red bean paste as it is, and the color is not clear so as to appetite.

As described above, the conventional technology has a problem in that the moisture content and the preservation property are poor, hardening hard to eat over time due to the mixing of an appropriate amount of water and wheat flour to make the outer shell of Manchuria. Produced by mixing only a suitable amount of sweetener and salt in the platinum as the main raw material did not provide high nutrients.

Accordingly, it is an object of the present invention to provide a method for producing manju beans for enhanced nutrition and preservation and nutrition.

Another object of the present invention is to provide a method for producing a manju outer shell dough with good taste and texture, and improved storage and moisturizing properties.

Still another object of the present invention is to provide a method for preparing manju having high nutrients and appetizing colors.

The present invention for achieving the above object was in the dough production method for the shell of Manchuria, egg 25.95% by weight, sugar 45.17% by weight, starch syrup 6.729% by weight, sorbitol (sorbitol) 10.57% by weight, glucose 6.24% by weight, Preparing a pre-syrup by adding 5.2 wt% of reduced syrup and 0.29 wt% of a fragrance into a blender equipped with a blender for a predetermined time; Mixing 9.09% by weight of sodium bicarbonate with 97.9% by weight of the prepared pre-syrup and aging at room temperature for a predetermined time to produce a post-syrup; 43.82% by weight of the prepared post-syrup, 56.18% by weight of wheat flour are put into the kneader and kneaded until the production of the gluten includes a step of aging for a predetermined time.

Dough for the outer skin made by the above process can maintain the proper sweetness by using sorbitol, reduced starch syrup and sodium hydrogen carbonate, moisturizing and preservation good, put in the oven, etc. to boost the appetite when firing (heating) It can be as dark brown as possible.

In addition, the bean paste production method for achieving the other object of the present invention, steam heating method blender 62.37 wt%, sugar 30.63 wt%, sorbitol 5.15 wt%, maltose 2.451 wt%, salt 0.12 wt% Injecting and concentrating steam heating at a predetermined time, for example, about 30 minutes in a state of 0.4 atm; Adjust the steam pressure of the blender to 0.3 atm to maintain condensation for about 80 minutes until the Brix scale exhibits a predetermined sugar content, and when vitamin B2 (for example, 64 Brix) exhibits a predetermined sugar content (eg, 64 Brix) Vitamin B2) is added to the blender and mixed for about 15 minutes, characterized in that consisting of a process of aging at room temperature for about 1 day to 2 days.

The bean paste by the manufacturing process as described above is put into the steam heating method of blending white gold, sugar, sorbitol, maltose, salt, etc. by driving the blender until the value of brix (brix) is a predetermined value, and mixed with vitamin B2 Ingestion can further enhance nutrients. According to the present invention, the taste and texture can be increased by using maltose having a low degree of beauty and excellent moisture retention. In addition, the aesthetics can be further increased by using sorbitol having a cool cool taste while having a low-calorie and hard-tooth decay property with a sugar alcohol. In addition, the use of vitamin B2 to make the color of the bean paste yellow can give a fresh shock to consumers.

Manchuria production method of the present invention for achieving the above another object, the prepared manju shell dough and manju bean paste in the batter tray (bean paste) and bean paste (bean-paste tray) A step of wrapping the bean paste weighing 24 to 25 grams into the dough of 12 to 13 grams by weight; Forming the raw manju into an arbitrary shape by pressing the foamed raw manju (heated and uncooked) with a mold having an arbitrary shape; An outer shell debris removal process of brushing up the dust such as foreign matters stuck to the outer shell of the raw manju having an arbitrary shape using an error brush or a brush; Finely spray a predetermined amount of a water-soluble solution, for example, water or alkaline solution, evenly onto the surface of the raw manju of any shape from which the foreign matter on the outer shell is removed, and put it into a kiln heated at a temperature of about 220 ° C. for about 18 minutes. A baking process is performed by baking for 30 seconds.

The mold can be in the form of an animal model, such as a chick, which can give a fresh impact to many consumers. At this time, the outer skin dough contains 2.09% by weight of sodium hydrogen carbonate, and the whole skin becomes light brown by spraying water or alkaline solution on the skin of raw manju before being put into the kiln, thereby making the appetite of the consumer light. Can stand up.

In addition, by mixing vitamin B2 with red bean paste, the color of Manchurian bean paste can be changed to greenish yellow without adding pigments, which can increase the texture and prevent migraine, cataracts, and sickle cell anemia. Good as

Hereinafter, preferred embodiments of the present invention will be described in more detail. It should be noted that the following examples are for the purpose of description and to sufficiently convey the spirit of the present invention to those skilled in the art, and these examples are for explaining the present invention in more detail, and according to the technical spirit of the present invention. It is apparent to those skilled in the art that the scope of the present invention is not limited by these examples. It should also be noted that detailed descriptions of well-known processes already known in the manufacture of confectionery may be omitted so that only the gist of the present invention may be implied.

Manchuria manufacturing process according to an embodiment of the present invention is largely divided into three processes. The first is a process for preparing the outer skin dough used as the outer shell (base) of Manchuria, the second is a process for producing the cow wrapped in the outer shell of the Manchurian, that is, the bean paste, and the third is the prepared outer dough as the bean paste Wrapping is a predetermined process of baking, and will be described in more detail as follows.

[Manufacturing Manju Dough]

The outer dough according to the present invention can control the temperature of the jacket and put 25.95% by weight of the egg into a vertical blender having a blender (blander) inside the blender to run a sufficient amount so that there is no lump. At this time, the temperature of the vertical mixer jacket is preferably set to about 55 ℃ ~ 57 ℃. The reason for setting the temperature of the blender jacket in this way is to optimize the dissolution of the injected materials.

Thereafter, 0.29% by weight of flavor varnish and 45.17% by weight of sugar are added to the blender in which the blender is operated and mixed. The sugar is required to be added in small portions so as not to have a lump, and the blender is preferably operated until the particles of the added sugar are completely dissolved. For example, about 30 minutes or so is good.

When the added sugar is completely dissolved, 5.287% by weight of reduced syrup, 6.24% by weight of glucose and 10.57% by weight of sorbitol are sequentially added to the vertical blender and mixed. Since the reduced syrup has a low sweetness and a low viscosity, it improves the moisture retention of the outer dough. At this time, the glucose and sorbitol are required to be added slowly so as not to have a lump. The sorbitol is a reduced alcohol as a sugar alcohol and improves the preservation of the material to be mixed to increase the texture.

If the sugar and sorbitol are completely dissolved by mixing the ingredients added to the vertical mixer for a certain time, for example, after about 1 hour and 30 minutes, 6.729 wt% of starch syrup is added and then 30 minutes to 1 minute. Continue mixing for an hour to complete the pre-syrup (first-syrup). At this time, the temperature of the pre syrup is about 48 ℃ ~ 50 ℃ is suitable.

The pre syrup is metered into the container of the poly container in a vertical mixer in a predetermined unit. For example, it is placed in a poly container having a capacity of 16.8 kg, and 2.09% by weight of sodium hydrogen carbonate (about 0.36 kg) is slowly added to the poly container and stirred to be completely released using a bubbler. The reason for mixing sodium hydrogen carbonate in the present invention is to even out the color of the dough used as the outer shell of Manchuria, and to keep the pH at about 8.4 to expand properly when the outer shell of the Manchuria is calcined. Post syrup mixed with sodium bicarbonate was mixed and aged at room temperature for about 3 days.

When the preparation of the post syrup is completed by the above processes, the post syrup (about 43.820 wt%) contained in one polycontainer (capacity of about 17.16 kg) is added to the horizontal blender. At this time, the polycontainer should be completely scraped out so that there is no post syrup. Thereafter, 20 kg (about 50.562% by weight) of wheat flour is added to the horizontal blender to start the blender of the horizontal blender, and the wheat flour fed to both walls of the blender is divided and driven.

After a predetermined time, for example, 1 to 2 minutes, the horizontal mixer is mixed to mix the post syrup and wheat flour, and then the weight of the wheat flour is mixed with 2 kg (5.61% by weight) of the flour to the stir and mixed uniformly. During the mixing. For example, a horizontal blender is operated for 3 to 4 minutes to mix 43.82% by weight of post syrup and 56.180% by weight of wheat flour to complete the shell dough for manchuria. The outer skin dough prepared by the above process is stored in a poly container.

[Manufacturing of Manju beans]

The red bean paste to be wrapped in the outer shell of Manchuria is produced using a steam-heated horizontal blender. 62.37% by weight of platinum, 30.63% by weight of sugar, 5.15% by weight of sorbitol, 2.451% by weight of maltose, and 0.12% by weight of salt were added to the steam heating blender, and the blender was operated while steam heating was 0.4 atm. Mix. At this time, the salt is preferably dissolved in about 500 grams of water and added to the blender.

The sorbitol makes the taste of the platinum platinum mixed as sugar alcohol having a reduced degree of clarity more refreshing. In addition, since the maltose has a reduced beauty and excellent moisturizing properties, it improves the moisturizing properties of red bean paste and prevents the bean paste from hardening.

When the operation time of the horizontal blender reaches a predetermined time, for example, 30 minutes, the steep barometric pressure of the horizontal blender is lowered to about 0.3 atm, and the concentration is maintained for about 80 minutes until the Brix scale exhibits a predetermined sugar content. Lasts. Vitamin B2 is added to the blender when the brix scale exhibits a predetermined sugar (eg, 64 Brix). At this time, the vitamin B2 is required to dissolve in 100 grams of water at 40 ℃ ~ 50 ℃ to put evenly throughout the blender to prevent being concentrated in a specific portion.

The vitamin B2 may further enhance the influence of red bean paste, and may make the color of the bean paste greenish yellow fluorescent light without using a separate pigment. Therefore, the red bean paste prepared according to the present invention is added to vitamin B2 acting in two important flavin mononucleotides (FMN) and flavin adenine dinucleotides (FDA) involved in energy production, migraines and cataracts, sickle cell anemia It has an effect that can be prevented in advance.

When the brixes of adzuki beans mixed into the horizontal heating mixer of the steam heating method are 66 brix, stop the operation of the blender, weigh 20 kg of mixed adzuki beans into polycontainers, and ripen at room temperature for about 1 to 2 days. To complete the production of red bean paste.

The red bean paste of the present invention prepared by the above process can make the color of the bean paste fluoresce green fluoresce without using a separate pigment to stimulate the appetite of consumers, and vitamin B2 when ingesting manju Migraine, cataracts and sickle cell anemia will be prevented in advance.

[Manchurian manufacturing]

The process of manufacturing manju using the outer skin dough and the red bean paste produced by the above-described manufacturing process is as follows.

Manju skin kneading and manchu bean paste are put into the kneader paste tray and bean-paste tray, respectively, and the skin kneading and bean paste contained in a 20kg polycontainer. At this time, the poanggi was used a poanggi made by the Japanese company "Rheon". The veggies wrap the weight of 24 to 25 grams of red bean paste in 12 to 13 grams of dough.

It is easy for those skilled in the art to make the bean paste in the same ratio as the above-mentioned paste in the outer skin kneading. At this time, the poanggigi has a function to sprinkle the wheat flour on the outer shell in a poem state, so that the saengsaeng manju (heated and uncooked state) do not stick to.

The raw manju filled in the above ratio is conveyed to the molding machine through the conveyor belt. The molding machine presses the raw manju which is conveyed through the conveyor belt to a mold having an arbitrary shape to form a shape into the predetermined shape. At this time, the shape to be molded may be in various forms, in the present invention will be described taking the shape of the chick as an example.

The raw manju shaped into the chick shape is transferred to the debris removal device through the conveyor belt. The debris removal device removes foreign substances such as wheat flour stuck to the epidermis of the green manchuria through brushing and airbrushing the epidermis of the green manchurian being transported through the conveyor belt. This process is to remove the phenomenon that the color becomes uneven when heated and put into the kiln with moisture-free wheat flour attached to the dough coat.

Raw manju from which foreign matter adhered to the outer shell is removed and aligned at the front end of the kiln inlet through the conveyor belt, and is introduced into the kiln through the lower conveyor belt. At this time, a predetermined amount of a water-soluble solution, such as water or an alkaline solution, is evenly sprayed into fine particles by an injector installed on the top of the conveyor belt before being introduced into the firing furnace. The reason for spraying water or alkaline solution on the outer surface of raw manju wine is that the wheat flour attached to the skin of the raw manju wine is completely deposited on the outer skin without being kneaded so that the color is the same when cooked by heating in a kiln. To do that.

When the water or alkaline solution is not sprayed on the outer shell of raw liquor as described above, when the wheat flour is attached to the outer shell and calcined, the dried wheat flour may not be cooked, resulting in uneven color. In addition, when the amount of wheat flour adhering to the surface of the shell is large, the outer shell of the corresponding portion is not sufficiently heated, so that the expansion of the dough becomes uneven and the appearance may change.

The raw manju in which water or alkaline solution is finely sprayed on the shell by the above process is put into a baking furnace heated to a temperature of about 220 ° C. through a conveyor belt. At this time, the conveyor belt of the kiln is a steel band, and the time for heating the raw manju by the transfer of the steel band is about 19 minutes or less.

The chick-shaped manchuria heated and cooked by the kiln is arranged in an arranging machine located at the outlet of the kiln, and then forms an eye shape. The shape of the eye shape is when the position sensor detects the molding position when transferring to the eye shape molding machine through the conveyor belt on the exit side of the kiln, and lowers the heating rod to the position of Manchuria to take the eye shape on the corresponding part. This eye shape may be molded by hand.

Manchuria, shaped like chicks, are transported to a cooler, cooled for a certain period of time, and then individually packed to an automatic packaging machine. The individually packed chick-shaped manchuria is shipped in carton packaging.

In the embodiment of the present invention described above by limiting the weight percent of each material according to the embodiment, but adjusting the proportion of the weight percent of the material within the acceptable range without departing from the scope of the technical idea of the present invention It should be noted that

As described above, the present invention was further enhanced by adding vitamin B2, sorbitol, maltose and the like to red bean paste, and prepared green bean paste of green yellow fluorescent light without adding any pigment, and moisturizing and By improving the preservation, the texture of Manchu Confectionery can be further increased. In addition, by making the shape of the manchuria into a chick shape, it is possible to diversify the consumer's preference.

Claims (7)

In the dough production method for the outer shell of Manchuria, Egg 25.95 wt%, sugar 45.17 wt%, starch syrup 6.729 wt%, sorbitol 10.57 wt%, glucose 6.24 wt%, reduced syrup 5.2 wt%, fragrance 0.29 wt% Manufacturing a process; Mixing 9.09% by weight of sodium hydrogen carbonate to 97.9% by weight of the prepared pre-syrup and aging at room temperature for a predetermined time to prepare a post-syrup; 43.82% by weight of the prepared post-syrup, 56.18% by weight wheat flour into the kneader kneading until the gluten production is good, the outer cask dough of Manju characterized in that it comprises a step of aging for a predetermined time. In the Manchu bean paste manufacturing method, Into the steam heating formula, 62.37% by weight of platinum, 30.63% by weight of sugar, 5.15% by weight of sorbitol, 2.451% by weight of maltose, 0.12% by weight of salt, and condensed for a predetermined time at a steam pressure of 0.4 atm. ; Adjusting the steam pressure of the blender to 0.3 atm to maintain concentration until the brix scale indicates a predetermined sugar content, and adding and mixing vitamin B2 into the blender and ripening when the brix scale shows a predetermined sugar content; Manchu bean jam production method characterized by the. The method of claim 2, wherein the ripening at room temperature for 1 to 2 days aging manju bean paste production method characterized in that. 4. The method of claim 2 or 3, wherein the salt is dissolved in about 500 grams of water and added to the blender. The method of claim 2 or 3, wherein the vitamin B2 is dissolved in 100 grams of water at 40 ° C to 50 ° C, and is evenly distributed throughout the blender to prevent crowding of manju beans. In the method of manufacturing manju by wrapping red bean paste in the shell dough, and heating it, The manju skin dough prepared in accordance with claim 1 and the manju bean paste prepared in claim 2 are added to the dough tray and the bean paste tray of Poanggi respectively and weighed 24-25 in a dough weight of 12-13 grams. Making raw manju by grams of red bean paste; A molding process of pressing the foamed raw manju into a mold having an arbitrary shape to mold the raw manju into an arbitrary shape; Shell debris removal process for removing debris, such as foreign matter adhering to the shell of raw manju having an arbitrary shape using an error brush or a brush; It consists of a baking process in which a predetermined amount of liquid is evenly and evenly sprayed on the surface of the raw manju of any shape from which foreign matters of the outer skin are removed, and then put into a baking furnace heated to a temperature of about 220 ° C., followed by heating for a predetermined time and baking. Manchurian manufacturing method. The method of claim 6, wherein the molding process is characterized in that to form a chick shape by taking the chick mold oohman manju.