KR20090131336A - Method for producing three color korean traditional confectionary using lotus - Google Patents

Abstract

PURPOSE: A method for manufacturing the three-color hangwa (Korean transitional confectionery) by using lotus is provided to prevent the loss of useful ingredient of lotus and the perfume and taste of lotus. CONSTITUTION: A method for manufacturing the three-color hangwa comprises the steps of boiling rice with water, washing it and drying it to make the dried bap; mixing sugar, starch syrup and water with heating and adding the Gardeniae Fructus-soaked water, the lotus leaf-soaked water and the lotus fruit-soaked water to it to make yellow, green and red syrup, respectively; frying the dried bap at 190 °C~210 °C; mixing the fried bap and yellow syrup with the fried lotus root, the green syrup with the dried lotus leaf and the red syrup with the boiled, pulverized and fried lotus fruit; molding the mixture; and cooling it.

Description

METHOD FOR PRODUCING THREE COLOR KOREAN TRADITIONAL CONFECTIONARY USING LOTUS}

The present invention relates to a method for producing confectionery, and more particularly, to a method for manufacturing a confectionery containing lead.

A lotus is a perennial plant of the water lily family, grows in ponds or grows in paddy fields, and its roots are thick and extend to the side. The leaves emerge from the rhizome and hang at the end of the petiole, and the flowers bloom in red or white in July to August.

Lotus flower contains many beneficial ingredients for health promotion, including three active ingredients of luteolin-7-glucoside, quercetin-7-glucoside, and camphorol-7-glucosylglucoside. In particular, the components are known to be effective in blood circulation disorders, hypothalamus, dreams, diarrhea, premature ejaculation.

Yeonjagi is a mature seed of lotus, which has been used as a medicinal herb in Korea since ancient times. In Japan, it is called yukyu (蓮 肉) and in China it is called yeonja (蓮 子). Yonjakyeok is used for diarrhea due to weak non-function in the oriental medicine and when the kidney function is weak.

Lotus leaf contains 16 kinds of active ingredients such as Armefabin, N-methylisococurine and N-methylcocurine, and it is effective in improving convergence, hemostasis, nocturia and diuresis, and it has effects on branching and lowering blood pressure. Known.

Lotus root refers to the root of lotus root. The main component of lotus root is carbohydrate, and it is rich in vegetable fiber and contains nutrients such as aspartic acid, arginine tinnin, tyrosine, and ascorbic acid. Lotus root vegetable fiber is active in the intestines and has the effect of reducing cholesterol in the body.

Lotus root contains active ingredients, including phenolic compounds such as loemerin, nuciferin, and nornuferrin, and is known to be highly effective for hemorrhagic diseases such as hemorrhage, hemostasis, nosebleeds, fecal bleeding, hemorrhoidal bleeding, urine bleeding, and uterine bleeding. .

On the other hand, the Korean confectionery is a confectionery made from rice, wheat, and other grains with honey, syrup, and sugar, kneaded and fried in oil or cooked or mixed with fruit or roots. It has been referred to as 'Hangwa' distinguished from foreign sweets.

Lotus root is often used as a side dish such as boiled lotus root or fried food for edible, but it is not easy to take one-time intake. You can take a certain amount in the form of tea or medicine, etc., but it is inconvenient to consume at all times. Therefore, there is a need to develop an edible form and a method of manufacturing the same that can enjoy and consume the beneficial ingredients unique to the kite without reluctance. In particular, research on the manufacture of various kinds of confectionery including various components of the kite is incomplete, and it is urgent to develop a method of preparing a confectionery using the kite which maximizes the efficacy of the kite.

The inventors of the present invention have been devising a method that can be easily consumed without destroying the healthy beneficial ingredients contained in the lotus leaf, lotus root, lotus root, etc., which form each part of the lotus, and the lotus leaf as part of natural pigments, ingredients, and dough during the manufacture of traditional Korean medicine. We developed a method of manufacturing Korean confections using lotus based on the finding that it can be easily consumed as snacks, substitutes or favorite foods without any loss of various beneficial ingredients. The invention has been completed based on this.

Therefore, the present invention is a dry rice grain production step comprising washing the rice by mixing the water to boil, boiled and washed, and dried separately, let alone by mixing and heating the sugar, starch and water separately, we water, lotus leaf powder we water And soft-fried meat, by adding any one of water to produce yellow, yellow-green and red syrups in order, frying the dried rice grains produced at 190 ° C to 210 ° C, and boiling the pigmented syrup prepared above. The fried rice grains and the yellow syrup, respectively, dried and pulverized, fried lotus root, dried lotus leaf to a light green syrup, and boiled and then fried to boil and mixed with red syrup, mixed and mixed, shaping the mixture, and It provides a method for producing a light tricolor rice steel tablet comprising the step of cooling.

Before boiling after washing the rice is preferably called rice and the amount of water is preferably about five times the soaked rice, but is not limited thereto. When boiling rice, it is desirable to boil until the core is gone, which usually takes about 15 to 30 minutes. It is desirable to season the rice with an appropriate amount of salt before drying. The frying temperature of the step of frying the rice grains is more preferably maintained at about 200 ℃. Also, after frying, grease should be completely removed using paper to produce a crispy and textured steel well.

In another aspect, the present invention is a step of mixing the water in the glutinous rice, until the crisp until the crisp, apart from the sugar, starch and water mixed by heating and letting each of the water, lotus leaf powder we water and lotus meat we water Yellow, green, green and yellow syrups were added in order to make yellow, light green and red syrups in order, and the milled rice grains were mixed with soybean, soju, sugar and cooking oil. Kneading by adding lotus root powder to the excess dough, lotus leaf powder to the lime green bean dough, and roasted lotus root powder to the red bean apple dough; The three dough is steamed separately to produce a yellow rice cake, a light green rice cake and a red rice cake, a step of cutting and then freezing the produced rice cake, incubate the frozen rice cake in edible oil and then incubated at 80 ° C. to 90 ° C. Swelling slowly at a temperature and then frying at 175 ° C. to 195 ° C., and cooling the fried yellow rice cake, yellow green rice cake, and red rice cake with the yellow syrup, green green syrup, and red syrup prepared and maintained in the above liquid state. It provides a method for producing a light tricolor bean apple.

Bean apples are made by kneading rice flour with alcohol and soybeans, kneading them until they are pressed, and then rolling and drying them. Empty apples are characterized by a clear and transparent appearance because they are not buried and should be maximized by the soft touch that melts like ice and melts in the mouth. As the added amount of lotus root powder, lotus leaf powder and lotus leaf powder in dough tends to deteriorate, the ratio of these powders is preferably not more than 10%, more preferably within 5%, more preferably 3%. Inside and outside. After the frying step, the paper must be used to completely remove the oil so that crisp, textured beans can be prepared.

In another embodiment, the present invention is the step of washing and cutting the lotus root to warm, separately from the sugar, starch syrup and water mixed and melted while letting each of the water, lotus leaf powder we water and lotus meat we add any one of the order Preparing yellow, yellow-green and red syrup, cooking the boiled lotus root in each of the three pigmented syrups prepared above, roasting lotus root powder in lotus root cooked in yellow syrup, and lotus root in yellow green syrup. The present invention provides a method for producing tricolor lotus root tablets, which comprises a step of rolling roasted lotus leaf powder, and lotus root cooked in red syrup to a sugar containing roasted lotus root powder.

Fruits have also been known as horticulture, and roots, stalks, or berries, which are relatively easily edible and recommended for ingestion, are stewed with sugar syrup and syrup for a long time and are chewy and sweet. It's a kind of Han made. Fruits are usually cooked with various ingredients, cooled, and put back into a plate. In the production of fruit, it is desirable to cook in an enamel or porcelain pot to facilitate color change monitoring. Lotus root is boiled until chewy. Preferably cooking may add honey during the step.

Lotus root fruit may be made into puffed lotus root fruit in another embodiment. In addition to the step of drying and puffing the lotus root poached in the above step, the remaining steps can be prepared by applying the same.

In another embodiment, the present invention comprises the steps of mixing the roasted lotus root powder and starch to add honey to kneading, and separately mixing the starch and lotus leaf powder in the range of 1 to 10% of the starch weight by adding honey to kneading, the two steps Apart from the roasted soft potato powder, purple sweet potato powder and starch by mixing the honey and kneading, and providing the three methods of manufacturing a three-color open multi-die including the step of forming the three dough separately in a multi-plate.

Dasik is an oil-tight fruit that is made by kneading the powder of roasted grains with honey, putting them together and putting them on a multi-colored plate to form various patterns. Dasik is characterized by a good balance between sweetness and the unique taste of the ingredients.

The lotus leaf powder has a strong texture and bitter taste, so it is unsuitable to be used alone as a polymorphic material, so it is desirable to mix the lotus leaf powder and starch to improve physical properties and taste. Preferably the lotus leaf powder may be added in the range of 1 to 10% by weight of the starch.

The amount of honey in the production method can be added or subtracted depending on the water content and physical properties of the powder can not arbitrarily limit the amount. In the kneading step, it is preferable to mix the materials well through the process of kneading the dough several times by hand.

Specific embodiments of the present invention will be described through the following examples.

The terminology used herein is not to be construed as being limited to a general and dictionary meaning, and the concept of a specific term may be defined within an appropriate range in order to explain the present invention in the best manner. Various equivalent or modified embodiments that are within the scope of the invention disclosed herein are also apparent to those skilled in the art in view of the present specification or the prior art in the art. The embodiments described below are only described for illustrative purposes, and the scope of the present invention is limited only by the claims.

<Example>

Example  1: Preparation of light tricolor rice gin

Lotus root, lotus root and lotus leaf were used as natural and subsidiary materials to produce rice junggang which is beneficial to health because it has a unique taste, color and texture.

The blending ratio of each color and syrup of the three-color rice gangjeong used in this embodiment is as follows.

Grass green Gangjeong Yellow gangjeong Red Gangjeong rice 5 cups 5 cups 5 cups syrup 1/2 cup 1/2 cup 1/2 cup Natural pigment material Lotus leaf powder 1T water Gardenia we water 1t Lotus root we water 1/2 T Schisandra we water 1/2 T Subsidy Dry lotus leaf 1/2 T Fried Lotus Root 1 T Deep Fried Soft Meat 1 T

The syrup was prepared by combining 170 g of sugar, 280 g of starch syrup and 3 tablespoons of water (T).

1.1. Preparation under rice gang

The rice was washed and soaked for 5 hours, and then 5 times the volume of water was added thereto and then boiled for 15 minutes. The cooked rice was poured into a colander and rinsed until the water became clear. The rinsed rice was salted in water and soaked for 3-4 minutes to let the salt brew. The rice was filtered and drained, then spread on a rice tray and dried thoroughly with an infrared hot air dryer.

1.2. Subsidiary materials and pigment syrup making

Lotus root was peeled off, washed, dried in an oven, finely crushed, fried in oil, and lotus leaf was thoroughly dried. The lotus root was soaked in water, boiled, crushed and fried in oil.

Sugar, starch syrup and water were added to the pan and boiled until the sugar melted. While boiling, pour 1 cup of syrup in a yellow syrup, and 1 teaspoon of water in a yellow green green syrup, 1 cup tablespoon of lotus leaf powder in a green-green (green) syrup, and 1 tablespoon water in a syrup in a red syrup. Lotus meat We squeeze water and Schisandra chinensis into each syrup by adding 1/2 tablespoon water. The prepared syrup was maintained in boiling water in water not to harden until use.

1.3. Manufacture of Rice Gangjeong

Above 1.1. Put the dry grains of rice in the frying net in section and fry them in oil at 200 ℃ high temperature and remove grease 1.2. Each was mixed with pigmented syrup of temple.

Separately, add 1/2 cup of syrup to a pan and boil over low heat. For yellow gangjeong, add lotus root fried ingredients and fried rice grains mixed with yellow pigment syrup. Fried rice grains tossed in lotus leaf and soybean pigment syrup were added, and fried rice grains tossed in fried lotus meat and red pigment syrup in the case of red Gangjeong.

When the mixed materials blended well together, and the threads were gathered together, they put the oiled vinyl on the steel frame and poured the mixed materials. The mixed material was covered with vinyl, squeezed with a mil, and hardened by natural cooling at room temperature. It is cut into pieces that are easy to eat and decorated with garnish.

The three-colored Gangjeong was naturally yellow, light green, and red and retained its unique aroma and taste.

Example  2: light tricolor Poor apple  Produce

Lotus root powder of lotus root, lotus root and lotus leaf powder was added to glutinous rice dough to make tricolor bean apple with tenderness. The dough composition of the light tricolor bean apple used in this embodiment and the basic compounding ratio of the syrup are as follows.

ingredient amount Glutinous rice 5 cups Salt 8 g Bean water 100 g Soju 100 g Sugar 1 T cooking oil 1 T Starch A reasonable amount

Syrup was prepared by combining 100 g of sugar, 140 g of starch syrup, 2 tablespoons of water (T), and an appropriate amount of salt.

In the preparation of syrup, boil and mix with the above basic formula, and simmer yellow syrup. 1 teaspoon of water, light green (green) syrup, lotus leaf powder. 1 tablespoon of water, red syrup, soft meat. 1/2 tablespoon was added to prepare a pigment syrup.

2.1. Rice flour and soybeans production

The glutinous rice was soaked in water for a week to dry it. The glutinous glutinous rice was washed clean so that the clear water became transparent, salted and ground three times.

To make soybeans, white beans were soaked overnight, peeled and ground in a mixer to make soybean water. The concentration of soybean was prepared to the viscosity of the rice wine.

2.1. Preparation of tricolor bean apple

Soy water, shochu, sugar, cooking oil of the above-mentioned ratio was mixed. Mix rice flour and mix it with water. Add 3% of the glutinous rice weight by adding lotus leaf powder to yellow green apple dough, lotus root powder to yellow bean dough, and roasted lotus powder to red bean dough. Kneading Spread a wet cotton cloth in the steamer, add a loaf of dough, and steam for 40 minutes. The steamed rice cake was poured into a mortar and powder, and beaten hard to make a rice cake. When the rice cake was about to come up like a thread on the bat, it was finished. Starch powder was sprinkled on a wide cutting board and sliced to a size that is easy to eat. The sliced rice cake dough was dried and sealed and stored in a freezer until use. After removing the starch powder on the surface of the dry frozen dough, and soaked in cooking oil for more than 30 minutes. After slowly inflating at a temperature of 80-90 ℃ and fried at a temperature of 180-190 ℃, the oil was completely removed. Fried bean apples were added to the coloring syrup to make the syrup evenly spread and then hardened.

Example  3: Preparation of Tricolor Lotus Root Fruit

In this example, the blending ratio used for the preparation of lotus root tablets is shown in the following table.

ingredient amount Lotus root 200 g Sugar 50 g corn syrup 15 g honey 15 g Salt slightly Natural pigment Lotus leaf powder We water / lotus meat and Schisandra we water / Gardenia we water

Thin lotus root of about 5 cm in diameter was cut into 0.5 cm thick, added with a portion of vinegar, salted, boiled in boiling water and rinsed with cold water. The boiled lotus root was added to each of the three-color pigment syrups prepared in the same manner as in Examples 1 and 2, and when cooked almost boiled, honey was added for a while to shine on the surface.

It was rolled in sugar containing green lotus leaf, roasted lotus leaf powder in yellow fruit, roasted lotus root powder in yellow fruit, and roasted lotus root powder in red fruit.

Example  4: Preparation of Tricolor Open Polysik

Lotus root powder, lotus root powder and lotus leaf powder were added to prepare a multi-colored meal with a unique flavor and three colors.

In this example, the compounding ratios used in the preparation of the three-color soft multi formula are as follows.

Lotus leaf snack  Lotus root  Lotus root Original powder 15 g of lotus leaf powder 300 g of roasted lotus root powder Roasted Soft Potato Powder 300g Purple Sweet Potato Powder 10g Starch 300 g 50 g 40 g honey 8 T 8 T 8 T

4.1. Lotus Leaf Food (Yellow Green Food)

Starch and 5% lotus leaf powder of starch weight were mixed, lowered in a sieve, and kneaded with honey. The batter was peeled into chestnut-sized pieces and put on a greased pan on a patty plate and molded.

4.2. Lotus Root Food (Yellow Green Food)

A quantity of lotus root powder was roasted brown in a frying pan. After mixing the above amount of starch to the sieve was kneaded with honey. The batter was peeled into chestnut-sized pieces and put on a greased pan on a patty plate and molded.

4.3. Lotus meat snack (red lunch)

After roasting the amount of soft-fried meat powder in a frying pan, starch, purple sweet potato powder was mixed and sieved. The mixture was kneaded slowly with honey. The batter was peeled into chestnut-sized pieces and put on a greased pan on a patty plate and molded.

1 is a manufacturing process chart of the soft rice jeongbo according to the present invention, Figure 2 is a manufacturing process chart of the soft bean apple according to the present invention, Figure 3 is a manufacturing process chart of the soft fruit according to the present invention.

Claims (5)

(a) washing the rice, mixing water to boil, cooking and washing and drying the dried rice grains, including washing and drying; (b) Separately, melt sugar, starch syrup and water by mixing and dissolving each. Let's pour water, lotus leaf powder, water and soft meat. We add water, one of water, and make yellow, light green and red syrup in order. ; (c) frying the dry rice grain produced in step (a) at 190 ° C to 210 ° C; (d) Boil the colored syrup prepared in step (b) while drying, crushed and fried lotus root in dried rice grains and yellow syrup in step (c), dried lotus leaf in green green syrup, and boiled in red syrup. Adding fried lotus root meat to mix and mix; (e) molding the mixture of step (d); And (f) A method for producing a light tricolor rice steel tablet comprising the step of cooling. (a) mixing the glutinous rice with water and leaving it to cool until it becomes thirsty; (b) Separately, melt sugar, starch syrup and water by mixing and dissolving each. Let's pour water, lotus leaf powder, water and soft meat. We add water, one of water, and make yellow, light green and red syrup in order. ; (c) grinding the rice grains cut in step (a); (d) To the mixture of soybeans, shochu, sugar and cooking oil, knead rice flour and water in step (c), kneading roasted lotus root powder for yellow bean apple dough, lotus leaf powder for yellow green apple dough, and red bean yarn. Adding the batter with the added battered lotus root powder, respectively; (e) steaming the three doughs of step (d) separately to produce yellow rice cake, yellow green rice cake and red rice cake, respectively; (f) squeezing and then freezing the rice cake produced; (g) immersing the frozen rice cake in cooking oil and then inflating it slowly at a temperature of 80 ° C to 90 ° C and then frying at 175 ° C to 195 ° C; And (h) a method of producing a light tricolor bean apple comprising the steps of cooling the fried yellow rice cake, the green rice cake and the red rice cake by immersing the yellow syrup, the green green syrup and the red syrup, which are prepared in step (b). (a) washing and cutting and cutting the lotus root; (b) Separately, melt sugar, starch syrup and water by mixing and dissolving each. Let's pour water, lotus leaf powder, water and soft meat. We add water, one of water, and make yellow, light green and red syrup in order. ; (c) cooking the lotus root boiled in step (a) into each of the three pigment syrups prepared in step (b); (d) rolling and roasting lotus root powder in lotus root cooked in yellow syrup, roasted lotus leaf powder in lotus root cooked in yellow green syrup, and roasted lotus root powder in lotus root cooked in red syrup; And (e) A method for producing tricolor lotus root fruit, comprising the step of drying. The method of claim 3, wherein the cooking of step (c) is performed by adding honey during the step. (a) mixing the roasted lotus root powder and starch to add honey and knead; (b) mixing the starch and the lotus leaf powder in the range of 1 to 10% of the starch weight separately from step (a) to add honey and kneading; (c) mixing the roasted soft potato powder, purple sweet potato powder and starch separately from steps (a) and (b) to add honey and kneading; (d) a method of producing tricolor soft foods, comprising the steps of (a), (b) and (c) molding the dough separately in a multi-plate.

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