KR20090100103A - Kind of cake made from red ginseng and nut mixed with glutinous wheat-gluten and manufacturing method of thereof - Google Patents
Kind of cake made from red ginseng and nut mixed with glutinous wheat-gluten and manufacturing method of thereof Download PDFInfo
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- KR20090100103A KR20090100103A KR1020080025511A KR20080025511A KR20090100103A KR 20090100103 A KR20090100103 A KR 20090100103A KR 1020080025511 A KR1020080025511 A KR 1020080025511A KR 20080025511 A KR20080025511 A KR 20080025511A KR 20090100103 A KR20090100103 A KR 20090100103A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/52—Aerated, foamed, cellular or porous products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/38—Multiple-step
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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- Inorganic Chemistry (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
본 발명은 홍삼 엿강정 및 그 제조방법 에 관한 것이다.The present invention relates to red ginseng malt jeongjeong and its manufacturing method.
일반적으로, 엿강정은 잣, 호두, 땅콩, 볶은 콩, 볶은 깨, 튀긴 밥풀 등을 엿물에 버무려 만든 과자를 말하는 것으로, 땅콩은 둘로 쪼개고 깨와 콩은 볶아 놓고 밥풀은 튀겨 놓는다. 물엿에 설탕을 넣고 끓여서 엿물을 만든 다음 여기에 준비한 재료를 따로따로 잘 섞어 버무린다. 들러붙지 않도록 나무판이나 금속판에 콩기름 또는 콩가루를 바른 뒤 버무린 재료를 쏟아붓고 뜨거울 때 재빨리 펴서 일정 두께로 민다. 어느 정도 식으면 마름모꼴이나 골패 모양으로 썬다. In general, malt jeongjeong refers to sweets made by mixing pine nuts, walnuts, peanuts, roasted beans, roasted sesame seeds, and fried rice grass. The peanuts are split in two, the sesame seeds and beans are fried, and the rice paste is fried. Add sugar to the syrup and boil to make syrup, and then mix the prepared ingredients separately. To avoid sticking, apply soybean oil or soybean powder to wooden boards or metal plates, and then pour out the tossed ingredients and spread them quickly when they are hot and push them to a certain thickness. After cooling to some extent, cut into lozenges or ribs.
이러한, 엿강정에 들어가는 재료는 단백질, 지방, 무기질이 많은 견과류가 대부분이므로 겨울철 영양 간식으로 좋다. 재료에 따라 깨엿강정, 호두엿강정, 땅콩엿강정, 밥풀엿강정 등으로 구별된다. These, malt jeongjeong ingredients are protein, fat, minerals are a lot of nuts, so winter is a good nutritious snack. Depending on the material, it is divided into sesame syrup, walnut syrup, peanut syrup, and rice syrup.
상기와 같은 엿강정의 주재료로 사용되는 견과는 딱딱한 껍질을 가진 과실을 일컫는 것으로, 겉껍질이 딱딱해 껍질채로 먹을 수 없고 겉껍질을 깨고 나면 얇은 속껍질이 붙어 있는 것이 특징이다. 견과류의 식물성 지방은 동물성 지방과는 달리 우리 몸에서 합성하지 못하는 불포화 지방산이므로 비만 걱정은 덜어도 된다. 오히려 피 속의 콜레스테롤 양을 줄이는 작용을 해서 혈압을 낮추는 효과도 크고 피부에 윤기가 돌게 해준다. 성인병을 걱정한다면 육류 대신 견과류에서 지방을 섭취하는 것도 좋은 방법이다. Nut used as the main ingredient of malt jeongjeong refers to the fruit with a hard shell, the outer shell is hard and can not be eaten with the shell, characterized by the fact that the thin shell is attached after breaking the outer shell. Unlike animal fats, nutty vegetable fats are unsaturated fatty acids that our bodies cannot synthesize, so we don't have to worry about obesity. Rather, it works by reducing the amount of cholesterol in the blood, which also lowers blood pressure and makes the skin shine. If you are concerned about adult illness, you can also get fat from nuts instead of meat.
이러한, 견과를 볶음 가공한 상태로 설탕과 물엿을 혼합 가열한 엿물을 교반한 상태로 일정한 두께로 펴서 절단하여 생산함으로써, 당분이 다량으로 포함되어 견과의 불포화지방산의 포함되어 비만을 방지하고, 콜레스테롤의 양을 축소하는 건강에 유익한 효과를 감소시키는 문제점이 있었다.By stir-nutting sugar and syrup while heating the nut, the syrup is heated to a fixed thickness and produced by stirring. The sugar is contained in a large amount to prevent obesity by containing unsaturated fatty acids in the nut, and There has been a problem of reducing the amount of beneficial effects on health.
또한, 종래의 엿강정 제조방법은 견과의 비만방지와 콜레스테롤 감소 효과 이외에 건강을 증진하는 효과가 없음에 따라, 건강을 증진시키면서 안정된 약리작용을 하는 식품을 첨가하면서, 당분을 축소하여 맛과 영양을 증진시키는 강정의 개발이 절실히 요구되고 있는 실정이다.In addition, the conventional method of manufacturing malt tablets has no effect of promoting health in addition to the anti-obesity and cholesterol-lowering effects of nuts, while reducing the sugar while adding a food that has a stable pharmacological action while improving the health, taste and nutrition There is an urgent need for the development of gangjeong.
이와 같은, 필요에 의해 안출된 본 발명의 주목적은 땅콩, 콩, 호박씨, 들깨 중에 하나 또는 복수로 혼합된 견과물을 볶음 가공한 상태로 설탕과 물엿의 혼합물에 홍삼을 첨가하여 설탕과 물엿의 량을 축소시켜 당분의 감소시키면서도 홍삼 특유의 맛과 향미를 증대시키고, 홍삼의 약리성분을 견과에 혼합시켜 영양을 향상시키는데 있다. As such, the main purpose of the present invention devised as needed is the amount of sugar and syrup by adding red ginseng to the mixture of sugar and syrup while stir-processing nuts mixed with one or a plurality of peanuts, beans, pumpkin seeds, and perilla By reducing the sugar content while reducing the flavor and flavor of red ginseng, and by mixing the pharmacological ingredients of red ginseng to improve nutrition.
이와 같은, 목적을 달성하고자 안출된 본 발명의 홍삼 엿강정은 땅콩, 콩, 호박씨, 들깨 중에 하나 또는 복수로 혼합된 견과물 66~83 중량%에 물엿 10~15 중량%, 설탕 3~8 중량%, 홍삼엑기스 2~5 중량%, 홍삼가루 1~3 중량% 및 수삼가루 1~3 중량%를 혼합 가열한 엿물을 혼합하여 이루어지는 것을 특징으로 한다.As such, red ginseng malt jeongjeong of the present invention devised to achieve the purpose is 10 to 15% by weight of starch syrup, peanuts, soybeans, pumpkin seeds, 66-83% by weight mixed with a plurality of perilla, sugar 3-8% by weight , Red ginseng extract 2 to 5% by weight, red ginseng powder 1 to 3% by weight and fresh ginseng powder 1 to 3% by weight, characterized in that the mixture is heated by mixing the malt.
또한, 본 발명에 따른 홍삼 엿강정 제조방법은 강정의 재료가 되는 땅콩, 콩, 호박씨, 들깨 중에 하나 또는 복수로 혼합된 견과물을 볶음 가공하는 견과물 가공단계와,In addition, the red ginseng malt jeongjeong method according to the present invention is a nut processing step of stir-processing the nuts mixed with one or a plurality of peanuts, beans, pumpkin seeds, perilla, which is the material of Gangjeong,
상기 견과물 가공단계에서 견과물을 가공한 상태로 홍삼을 분말화하여 홍삼가루를 제조하고, 홍삼을 농축시킨 홍삼엑기스를 제조하며, 채취된 수삼을 갈아서 분말화한 수삼가루를 제조하는 홍삼 전처리단계와,Red ginseng powder is prepared by processing red ginseng in the nut processing state in the nut processing step, red ginseng extract prepared by concentrating red ginseng, and red ginseng powder prepared by grinding the collected ginseng. Wow,
상기 홍삼 전처리단계에서 전처리한 상태로 설탕 3~8 중량%, 물엿 10~15 중량%의 함량으로 혼합한 상태로 가열하여 엿물을 형성하는 엿물 형성단계와,A syrup forming step of forming syrup by heating in a state of pretreatment in the red ginseng pretreatment step in a state of mixing 3-8 wt% of sugar and 10-15 wt% of starch syrup;
상기 엿물 형성단계에서 형성된 엿물에 전처리된 홍삼엑기스 2~5 중량%, 홍삼가루 1~3 중량%, 수삼가루 1~3 중량%의 함량으로 엿물에 혼합되도록 첨가하는 홍삼 첨가단계와,A red ginseng addition step of adding red ginseng extract 2 to 5% by weight, red ginseng powder 1 to 3% by weight, and red ginseng powder 1 to 3% by weight to be mixed with the syrup formed in the syrup forming step;
상기 홍삼 첨가단계에서 엿물에 홍삼을 첨가한 상태로 엿물에 견과물 66~83중량%의 함량으로 엿물과 견과물이 균일하게 혼합되도록 교반시키는 엿강정 교반단계와,In the step of adding red ginseng to the malt in the red ginseng addition step, the malt jeongjeong stirring step of stirring so that the malt and the nut is uniformly mixed in the content of nut syrup 66 ~ 83% by weight,
상기 강정 교반단계에서 교반된 견과물과 홍삼이 첨가된 엿물이 혼합된 엿강정을 성형하는 틀에 펴서 모양을 성형시키는 엿강정 성형단계와,The malt jeongjeong forming step of forming a shape by spreading the shape of the malt jeongjeonggwa mixed with the nuts and red ginseng is stirred in the jeongjeong stirring step,
상기 강정 성형단계에서 펼쳐진 엿강정이 30~60분 정도 건조시킨 후에 절단하여 엿강정을 완성시키는 엿강정 완성단계로 이루어진 것을 특징으로 한다.The malt jeongjeonggwa unfolded in the step of forming the jeongjeonggang is characterized by consisting of the sikgangjeong completion step of cutting after drying for about 30 to 60 minutes to complete the jeongjeongjeong.
이와 같이, 구성된 본 발명의 홍삼 엿강정 및 그 제조방법은 땅콩, 콩, 호박씨, 들깨 중에 하나 또는 복수로 혼합된 견과물을 볶음 가공한 상태로 설탕과 물엿의 혼합물에 홍삼을 첨가하여 설탕과 물엿의 량을 축소시켜 당분의 감소시키면서도 홍삼 특유의 맛과 향미를 증대시키고, 홍삼의 약리성분을 견과에 혼합시켜 영양을 향상시키는 효과를 제공한다.As described above, the red ginseng malt jeongjeong and the manufacturing method of the present invention configured by adding red ginseng to the mixture of sugar and syrup in the state of stir-fed nut, mixed with one or more of peanut, soybean, pumpkin seed, perilla While reducing the amount of sugar while reducing the sugar to increase the unique taste and flavor of red ginseng, it provides the effect of improving the nutrition by mixing the pharmacological ingredients of red ginseng.
또한, 본 발명의 홍삼 엿강정 및 그 제조방법은 불포화지방산으로 비만의 걱정이 없으면서 콜레스테롤 양을 줄이는 견과물에 엿강정을 제조하도록 물엿과 설탕이 혼합되어 가열시킨 엿물에 홍삼을 첨가하여 홍삼의 약리작용과 향미를 향상시키는 효과를 제공한다.In addition, the red ginseng malt jeongjeong of the present invention and the manufacturing method of the red ginseng by adding red ginseng to heated malt mixed with starch syrup and sugar to produce malt jeongjeong in nuts to reduce the amount of cholesterol without worrying of obesity with unsaturated fatty acids Provides the effect of improving action and flavor.
그리고, 본 발명의 홍삼 엿강정 및 그 제조방법은 견과물에 가열되는 엿물의 주성분인 설탕은 단맛을 내어 엿강정의 맛을 향상시키나, 당분을 많이 섭취하면 콜레스테롤이 증대하고 비만 및 성인병의 원인이 되는 것으로, 홍삼이 첨가되어 맛과 향기를 향상시킴으로써, 당분에 대한 맛 향상을 홍삼에서 대체되어 설탕의 양을 감소시킴에 따라 건강에 유익한 효과를 제공한다.In addition, the red ginseng malt jeongjeong of the present invention and the method of manufacturing the sugar which is the main ingredient of the malt heated in the nut to improve the taste of the malt jeongjeong, but when ingested a lot of sugar increases cholesterol and causes obesity and adult diseases As such, red ginseng is added to improve the taste and aroma, thereby improving the taste for sugar is replaced by red ginseng to provide a beneficial effect on health by reducing the amount of sugar.
또한, 본 발명의 홍삼 엿강정 및 그 제조방법은 엿물에 첨가되는 홍삼을 분말 형태의 홍삼가루를 첨가하여 홍삼의 맛과 향을 느낄수 있도록 하고, 홍삼을 농축시킨 홍삼엑기스를 첨가하여 홍삼의 약리작용을 향상시키며, 수삼을 분말 형태의 수삼가루를 첨가하여 인삼의 맛과 향을 첨가시키는 것임에 따라 다양한 형태로 첨가하여 홍삼의 약리작용과 향과 맛을 극대화 시키는 효과를 제공한다.In addition, the red ginseng malt jeongjeong and the manufacturing method of the present invention by adding the red ginseng powder in the form of red ginseng added to the malt to feel the taste and aroma of the red ginseng, pharmacological action of the red ginseng by adding the red ginseng extract concentrated Improve the ginseng powder by adding ginseng powder in the form of ginseng to add the taste and aroma of ginseng to provide the effect of maximizing the pharmacological action and aroma and taste of red ginseng.
아울러, 본 발명의 홍삼 엿강정 및 그 제조방법은 예로부터 간식거리로 사용되는 강정에 다량의 사포닌이 함유되어 건강에 이로운 홍삼을 첨가하여 홍삼 특유의 맛과 향이 배가되어 설탕의 양을 축소하여 단맛이 덜하고, 건강에도 유익하며 향과 맛이 향상시키는 효과를 제공한다.In addition, the red ginseng malt jeongjeong of the present invention and its manufacturing method has a large amount of saponin in the Gangjeong used as a snack for a long time by adding red ginseng that is beneficial to health by doubling the unique taste and aroma of red ginseng to reduce the amount of sugar sweet It is less beneficial to your health and provides a boost in flavor and taste.
이와 같이, 구성된 본 발명의 홍삼 엿강정을 살펴보면 다음과 같다.Thus, looking at the red ginseng malt jeongjeong of the present invention configured as follows.
본 발명의 홍삼 엿강정은 땅콩, 콩, 호박씨, 들깨 중에 하나 또는 복수로 혼합된 견과물 66~83 중량%에 물엿 10~15 중량%, 설탕 3~8 중량%, 홍삼엑기스 2~5 중량%, 홍삼가루 1~3 중량% 및 수삼가루 1~3 중량%를 가열하여 교반한 상태로 건조시켜 절단하여 이루어진다.Red ginseng malt jeongjeong of the present invention is peanuts, soybeans, pumpkin seeds, 66 to 83% by weight of nuts mixed with one or a plurality of starch syrup 10-15% by weight, sugar 3-8% by weight, red ginseng extract 2-5% by weight, It is made by cutting red ginseng powder 1 to 3% by weight and red ginseng powder 1 to 3% by weight while drying in a stirred state.
상기 견과물에 사용되는 땅콩은 중국에서 깨와 함께 장생 견과류로 손꼽히는 땅콩은 장의 운동을 촉진시키고 호흡기가 약한 사람의 체력을 증진시키는 효과가 있다. 쉽게 흥분하는 사람이나 허리가 굵은 타입의 비만인 사람은 많이 섭취하지 않도록 주의하며 특히 볶은 땅콩은 금물. 호흡기가 약하고, 냉증, 저혈압, 피부가 거칠고 허약체질인 사람은 동물성 지방과 함께 섭취하면 좋다.Peanuts used in the nut is one of the most prominent peanuts in China with sesame seeds, and has the effect of promoting the movement of the intestines and physical strength of the respiratory weak. People who are easily excited or obese who have a thick waist should not eat much, especially roasted peanuts. People with weak respiratory, cold, hypotension, rough skin and weak constitution can be taken with animal fat.
또한, 견과물에 사용되는 콩은 이제 단순히 단백질과 지방의 공급원 차원을 넘어서 질병예방식품으로 자리를 잡아가고 있다. 콩은 지금까지 암, 심장질환, 골다공증, 신장질환 등에서 탁월한 예방효과가 증명되고 있다. 콩의 생리활성기능과 관련이 깊은 것으로 보고된 것에는 이소플라본 이외에도 콩단백질 및 분해물인 펩타이드, 트립신저해제, 피트산, 사포닌 등이 있다. 이 가운데 콩에만 특이적으로 풍부하게 들어있는 이소플라본은 항암효과 이외에도 골다공증, 신부전증, 신장질환 등과 같은 만성질환의 예방에 탁월한 효과를 나타내는 것으로 알려져 있다.In addition, soybeans used in nuts are now becoming a disease prophylaxis beyond the source of protein and fat. Soybean has been proven to be an excellent preventive effect in cancer, heart disease, osteoporosis and kidney disease. In addition to isoflavones, there are many reports of soybeans that are closely related to the bioactive function of soybeans. Peptides, trypsin inhibitors, phytic acid, saponins, and soy protein are also reported. Among these, isoflavones, which are uniquely rich in soybeans, are known to have excellent effects in the prevention of chronic diseases such as osteoporosis, kidney failure, and kidney disease in addition to anticancer effects.
그리고, 견과물에 사용되는 들깨의 특징을 보면 자양강장제로서 효험이 있고 특히 여성의 건강과 미용에 좋다. 또한 풍부한 식물성 지방이 혈관의 노화를 방지해 준다. 또한 들깨는 고급불포화 지방산을 함유하고 있어 성인병을 예방하며 천식에도 유효하다. 그리고 비타민 E·F가 들어있어 피부를 아름답게 하는 미용효과도 있으며 특히 머리카락에 윤기를 준다. 또한 여름철 체력저하시나 산후 회복에도 도움을 준다. In addition, the characteristics of perilla used in nuts are effective as a nourishing tonic, especially for women's health and beauty. Abundant vegetable fats also help prevent blood vessels from aging. Perilla also contains higher unsaturated fatty acids, which prevents adult diseases and is effective for asthma. It also contains vitamins E and F to make your skin beautiful and especially radiant to your hair. It can also help with summer stamina or postpartum recovery.
또한, 견과물에 사용되는 호박씨는 호박씨는 많이 먹으면 머리가 좋아지는 훌륭한 식품으로, 칼륨, 칼슘, 인이 풍부하고 비타민B가 많이 들어있으며, 머리를 좋게하는 레시틴과 필수 아미노산이 골고루 들어 있으며, 레시틴은 혈액순환을 돕고 콜레스테롤이 혈관에 쌓이는 것을 막아주기 때문에 고혈압이나 혈관의 노화를 예방하는 데에 좋은 것으로 알려져 있다.Pumpkin seeds, which are used in nuts, are excellent foods that will improve your head if you eat a lot of it.It is rich in potassium, calcium and phosphorus, contains a lot of B vitamins. It is known to help prevent blood pressure and aging of blood vessels because it helps blood circulation and prevents cholesterol from accumulating in blood vessels.
상기 설탕과 물엿에 첨가되는 수삼은 인삼을 말리지 않은 오랜기간 저장이 어려우며 가공하여 이용하는 것으로, 수삼의 효능은 원기를 돋워 피로를 회복시키고, 혈액 순환을 좋게 하고 빈혈을 예방하며, 혈압을 조절하고 심장 쇠약을 치료하며, 갈증을 없애고 당뇨병을 치료하고, 위를 튼튼히 하고 설사를 멎게 한다.The fresh ginseng added to the sugar and starch syrup is difficult to store for a long time without drying ginseng, the use of processed ginseng, the efficacy of fresh ginseng to refresh the fatigue, improve blood circulation, prevent anemia, control blood pressure, heart Heals weakness, quenches thirst, cures diabetes, strengthens the stomach and stops diarrhea.
본 발명에 사용되는 수삼은 원산지에서 재배하여 분말화한 가루 상태로 사용하는 것으로 1 중량% 미만으로 사용하면 수삼의 영양과 향미가 떨어지고, 3 중량%를 초과하면 수삼이 내포된 수액이 외부로 분출되어 엿물에 수분이 증대됨에 따라 1~3 중량%로 사용하는 것이 바람직하다.Fresh ginseng used in the present invention is used in a powdered state cultivated in the country of origin and when used in less than 1% by weight, the nutrition and flavor of the fresh ginseng falls, if more than 3% by weight the sap containing the fresh ginseng is ejected to the outside It is preferable to use 1 to 3% by weight as the moisture increases in the malt.
상기 설탕과 물엿에 첨가되는 홍삼은 6년근 인삼을 일정 시간 이상 숙열하여 인삼의 열분해에 의한 부분 구조 변화로 인체에 유익한 체력증강, 노화억제성분, 항암작용,항당뇨성분,간 기능 해독성분, 중금속 해독성분 등 10여종 이상의 새로운 성분이 생성되며, 또한 제조공정을 거치면서 중화작용을 하여 복용시 소화 흡수가 잘되는 중성화된 담황갈색을 띄는 것을 말한다.Red ginseng added to the sugar and starch syrup heats 6-year-old ginseng for more than a certain period of time, which is beneficial to the human body due to partial structural changes caused by thermal decomposition of ginseng. More than 10 kinds of new ingredients such as detoxification ingredients are produced, and it is neutralized during the manufacturing process and it shows neutralized pale yellow brown that is well absorbed when digested.
이러한, 홍삼은 인체에 유익한 사포닌 성분이 34종이 이르는 것으로, 제조과정에서 인체에 유익한 새로운 특수성분이 생성되고, 기존 인삼의 성분의 함량도 증대되어 약리효능이 인삼보다 우수하면서 인삼 복용 시에 부작용으로 발생되는 발열성을 중화하며, 소화 흡수가 잘됨에 따라 인삼의 어떠한 가공공정보다 탁월한 약리효과가 증진되는 것으로 알려져 있다.These, red ginseng is 34 kinds of saponin components beneficial to the human body, new special ingredients are produced beneficial to the human body during the manufacturing process, the content of the existing ginseng components are also increased, the pharmacological effect is superior to the ginseng, as a side effect when taking ginseng It is known that neutralizing the exothermic properties, and as the digestion and absorption is well enhanced, the pharmacological effect is superior to any processing process of ginseng.
이러한, 홍삼은 당뇨병을 예방하고, 항암작용을 하며, 노화방지 효과가 있으먀, 피로회복 및 지구력을 증진시키고, 두뇌활동을 촉진하며, 뇌세포 생장을 촉진시키고, 고혈압을 예방하며, 스트레스를 해소하고, 동맥경화, 고지혈증에 효과가 있으며, 혈액순환을 개선하고, 노인성 치매에 대한 효과가 있으며, 숙취를 제거하고, 면역기능을 강화하며, 골다공증 예방에 효과가 있고, 여성 갱년기 장애에 대한 효과가 있으며, 빈혈치료효과가 있는 것으로 알려져 있다.These, red ginseng prevents diabetes, has anticancer effects, has anti-aging effects, promotes fatigue and endurance, promotes brain activity, promotes brain cell growth, prevents high blood pressure, and relieves stress. It is effective for atherosclerosis and hyperlipidemia, improves blood circulation, has effects on senile dementia, removes hangovers, strengthens immune function, prevents osteoporosis, and has effects on female menopausal disorders. It is known to have anemia treatment effect.
상기와 같이 약리작용을 하는 홍삼은 식품에 첨가하기 용이하도록 분말의 가루 형태나 홍삼의 약효를 증대시키도록 농축한 홍삼엑기스 형태로 변형하여 사용되고 있다.Red ginseng having a pharmacological effect as described above is used to transform into a concentrated red ginseng extract form to increase the efficacy of powder or powdered red ginseng so as to be easily added to food.
본 발명에 설탕과 물엿에 첨가되는 홍삼가루는 홍삼을 분말화하여 가루형태로 제조한 것으로, 홍삼의 약리작용과 함께 홍삼 특유의 향과 맛을 느낄수 있도록 첨가하는 것으로 1 중량% 미만이 되면 홍삼의 향과 맛을 느낄 수가 없고, 3중량% 를 초과하면 홍삼의 특유의 향과 맛이 너무 진해서 향미가 어울릴 수 없음에 따라 1~3 중량%로 사용하는 것이 바람직하다.The red ginseng powder added to the sugar and starch in the present invention is prepared in powder form by powdering red ginseng, and it is added to be able to feel the unique aroma and taste of red ginseng with the pharmacological action of red ginseng. If you can not feel the aroma and taste, and exceeding 3% by weight, the unique aroma and taste of red ginseng is too dark, it is preferable to use in 1 to 3% by weight as the flavor is not suitable.
본 발명에 설탕과 물엿에 첨가되는 홍삼엑기스는 홍삼을 농축시켜 엑기스화한 액상의 형태로 제조되어 홍삼의 약리작용을 향상시키도록 첨가하는 것으로, 2 중량% 미만이 되면 홍삼의 약리작용이 현저하게 감소되고, 5 중량%를 초과하면 액상의 엑기스가 물엿의 농도를 저하함에 따라 2~5 중량%로 사용하는 것이 바람직하다.The red ginseng extract added to the sugar and starch syrup in the present invention is prepared in the form of an extract liquid to concentrate the red ginseng to improve the pharmacological action of the red ginseng, less than 2% by weight of the red ginseng is remarkably pharmacological action When it is reduced and exceeds 5% by weight, it is preferable to use 2 to 5% by weight as the liquid extract lowers the concentration of starch syrup.
이와 같이, 구성된 본 발명의 홍삼 엿강정 제조방법의 바람직한 실시예를 도면을 참조하면서 살펴보면 다음과 같다.Thus, looking at the preferred embodiment of the red ginseng malt tablets manufacturing method of the present invention configured as follows with reference to the drawings.
도 1은 본 발명에 따른 홍삼 엿강정 제조방법을 나타내는 공정도이다.1 is a process chart showing a method for manufacturing red ginseng malt tablet according to the present invention.
도 1에서 도시한 바와 같이, 본 발명의 홍삼 엿강정 제조방법은 먼저, 강정 의 재료가 되는 땅콩, 콩, 호박씨, 들깨 중에 하나 또는 복수로 혼합된 견과물을 볶음 가공하는 견과물 가공단계(S1)로 엿강정에 함유되는 견과물을 선택적으로 선별하여 볶음 가공을 실시한다.As shown in Figure 1, the red ginseng malt jeongjeong method of the present invention, first, the nut processing step of stir-fry the nut mixed with one or a plurality of peanuts, beans, pumpkin seeds, perilla to become the material of Gangjeong (S1 Selectively select nuts contained in malt jeongjeong and roast them.
이렇게, 견과물 가공단계(S1)에서 견과물을 가공한 상태로 홍삼을 분말화하여 홍삼가루를 제조하고, 홍삼을 농축시킨 홍삼엑기스를 제조하며, 채취된 수삼을 갈아서 분말화한 수삼가루를 제조하는 홍삼 전처리단계(S2)로 홍삼가루, 홍삼엑기 및 수삼을 엿강정에 함유되는 형태로 전처리작업을 실시한다.Thus, in the nut processing step (S1), the red ginseng is powdered to prepare red ginseng powder, the red ginseng extract is concentrated, and the red ginseng is ground to prepare powdered ginseng powder. In the red ginseng pretreatment step (S2), red ginseng powder, red ginseng extract and ginseng are pretreated in the form of malt.
상기와 같이, 홍삼 전처리단계(S2)에서 전처리한 상태로 설탕 3~8 중량%, 물엿 10~15 중량%의 함량으로 혼합한 상태로 가열하여 엿물을 형성하는 엿물 형성단계(S3)로 설탕과 물엿을 혼합한 상태로 가열하여 엿물을 형성한다.As described above, the sugar and the syrup forming step (S3) to form a syrup by heating in a state of pre-treatment in the red ginseng pre-treatment step (S2) of 3 to 8% by weight of sugar, 10 to 15% by weight of syrup. The syrup is formed by heating the syrup in a mixed state.
이렇게, 엿물 형성단계(S3)에서 형성된 엿물에 전처리된 홍삼엑기스 2~5 중량%, 홍삼가루 1~3 중량%, 수삼가루 1~3 중량%의 함량으로 엿물에 혼합되도록 첨가하는 홍삼 첨가단계(S4)로 설탕과 물엿이 혼합된 엿물에 홍삼엑기스, 홍삼가루 및 수삼가루를 첨가시킨다.Thus, red ginseng addition step of adding red ginseng extract 2 ~ 5% by weight, red ginseng powder 1 ~ 3% by weight, red ginseng powder 1 ~ 3% by weight to be mixed in the syrup formed in the syrup forming step (S3) ( In S4), add red ginseng extract, red ginseng powder and fresh ginseng powder to the syrup mixed with sugar and syrup.
상기와 같이, 홍삼 첨가단계(S4)에서 엿물에 홍삼을 첨가한 상태로 엿물에 견과물 66~83중량%의 함량으로 엿물과 견과물이 균일하게 혼합되도록 교반시키는 엿강정 교반단계(S5)로 선택된 견과물에 홍삼이 첨가된 엿물을 혼합하여 교반시킨다.As described above, in the red ginseng addition step (S4) in the state of adding the red ginseng to the malt in the state of the malt in the content of 66 ~ 83% by weight of the malt and nut to stir to uniformly mixed so as to stir (S5) The syrup added with red ginseng is mixed with the selected nuts and stirred.
이렇게, 엿강정 교반단계(S5)에서 교반된 견과물과 홍삼이 첨가된 엿물이 혼합된 엿강정을 성형하는 틀에 펴서 모양을 성형시키는 엿강정 성형단계(S6)로 견과 물과 엿물이 혼합된 엿강정을 틀에 펴서 생산자가 원하는 다양한 형태로 성형시킨다.Thus, in the malt jeongjeonggung step (S5), the nut and water and the syrup were mixed in the malt jeongjeonggung step (S6) to form a shape by spreading the malt jeongjeonggwa mixed with the stirred nut material and red ginseng added in the mold The malt jeongjeong is spread out in a mold and shaped into various forms desired by the producer.
상기와 같이, 엿강정 성형단계(S6)에서 펼쳐진 엿강정이 30~60분 정도 건조시킨 후에 절단하여 엿강정을 완성시키는 엿강정 완성단계(S7)로 성형된 엿강정의 엿물이 굳어질 때까지 건조를 실시하고, 건조된 엿강정을 절단하여 엿강정을 완성시킨다.As described above, the syrup gangjeong unfolded in the malt jeongjeong forming step (S6) is dried for about 30 to 60 minutes and then cut to complete the yeast jeongjeong step (S7) to form the syrup of the gangbang jeongjeong hardened Drying is carried out, and the dried malt sperm is cut to complete the malt jeong.
본 발명은 도면에 도시된 일 실시예를 참고로 하여 설명하였으나 이는 예시적인 것에 불과하며 당해 분야에서 통상의 지식을 가진 자라면 이로부터 다양한 변형 및 실시예의 변형이 가능하다는 점을 이해할 것이다. 따라서 본 발명의 진정한 기술적 보호범위는 첨부된 특허청구범위의 기술적 사상에 의해서 정해져야 할 것이다.Although the present invention has been described with reference to one embodiment shown in the drawings, this is merely exemplary and will be understood by those of ordinary skill in the art that various modifications and variations can be made therefrom. Therefore, the true technical protection scope of the present invention will be defined by the technical spirit of the appended claims.
도 1은 본 발명에 따른 홍삼 엿강정의 제조방법을 나타내는 공정도.1 is a process chart showing a manufacturing method of red ginseng malt jeongjeong according to the present invention.
Claims (2)
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