KR20100081050A - Manufacturing process of function charcteristic korean snack using rubus coreannus ginseng and a green tea extraction liquid - Google Patents
Manufacturing process of function charcteristic korean snack using rubus coreannus ginseng and a green tea extraction liquid Download PDFInfo
- Publication number
- KR20100081050A KR20100081050A KR1020090000311A KR20090000311A KR20100081050A KR 20100081050 A KR20100081050 A KR 20100081050A KR 1020090000311 A KR1020090000311 A KR 1020090000311A KR 20090000311 A KR20090000311 A KR 20090000311A KR 20100081050 A KR20100081050 A KR 20100081050A
- Authority
- KR
- South Korea
- Prior art keywords
- green tea
- powder
- tea extract
- bokbunja
- korean
- Prior art date
Links
- 244000269722 Thea sinensis Species 0.000 title claims abstract description 19
- 235000009569 green tea Nutrition 0.000 title claims abstract description 18
- 238000004519 manufacturing process Methods 0.000 title abstract description 18
- 239000007788 liquid Substances 0.000 title abstract description 3
- 241000208340 Araliaceae Species 0.000 title description 3
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 title description 3
- 235000003140 Panax quinquefolius Nutrition 0.000 title description 3
- 235000008434 ginseng Nutrition 0.000 title description 3
- 241001092459 Rubus Species 0.000 title description 2
- 238000000605 extraction Methods 0.000 title description 2
- 235000011888 snacks Nutrition 0.000 title description 2
- 239000000843 powder Substances 0.000 claims abstract description 26
- 235000009508 confectionery Nutrition 0.000 claims abstract description 14
- 239000000203 mixture Substances 0.000 claims abstract description 14
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 239000003814 drug Substances 0.000 claims description 3
- 241000209094 Oryza Species 0.000 abstract description 21
- 235000007164 Oryza sativa Nutrition 0.000 abstract description 21
- 235000009566 rice Nutrition 0.000 abstract description 21
- 229940094952 green tea extract Drugs 0.000 abstract description 20
- 235000020688 green tea extract Nutrition 0.000 abstract description 20
- 235000000346 sugar Nutrition 0.000 abstract description 18
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 8
- 239000004615 ingredient Substances 0.000 abstract description 6
- 238000004898 kneading Methods 0.000 abstract description 6
- 235000020357 syrup Nutrition 0.000 abstract description 6
- 239000006188 syrup Substances 0.000 abstract description 6
- 235000019640 taste Nutrition 0.000 abstract description 6
- 235000008504 concentrate Nutrition 0.000 abstract description 5
- 239000012141 concentrate Substances 0.000 abstract description 5
- 239000000463 material Substances 0.000 abstract description 4
- 238000010025 steaming Methods 0.000 abstract description 2
- 235000021028 berry Nutrition 0.000 abstract 2
- 239000011521 glass Substances 0.000 abstract 1
- 238000010298 pulverizing process Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 230000006870 function Effects 0.000 description 4
- 230000036541 health Effects 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 235000015097 nutrients Nutrition 0.000 description 3
- 230000000144 pharmacologic effect Effects 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 230000004044 response Effects 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 230000036642 wellbeing Effects 0.000 description 2
- 240000000249 Morus alba Species 0.000 description 1
- 235000008708 Morus alba Nutrition 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 230000000954 anitussive effect Effects 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000000767 anti-ulcer Effects 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 229940124584 antitussives Drugs 0.000 description 1
- 206010003246 arthritis Diseases 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000003610 charcoal Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 230000000249 desinfective effect Effects 0.000 description 1
- ZZVUWRFHKOJYTH-UHFFFAOYSA-N diphenhydramine Chemical compound C=1C=CC=CC=1C(OCCN(C)C)C1=CC=CC=C1 ZZVUWRFHKOJYTH-UHFFFAOYSA-N 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000003172 expectorant agent Substances 0.000 description 1
- 230000003419 expectorant effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 230000009441 vascular protection Effects 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/54—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution using irradiation or electrical treatment, e.g. ultrasonic waves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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 or essential oils
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Toxicology (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Confectionery (AREA)
Abstract
The present invention relates to a method of manufacturing green tea Korean berry using bokbunja powder and green tea extract. The manufacturing method of green tea Korean berry using bokbun powder and green tea extract is fermented after immersing glutinous rice in water to produce fermented glutinous rice. After pulverizing to make a glutinous rice powder, and then mixed with bokbunja powder, green tea extract solution, and kneading with water, kneading with the addition of water to form a dough, steaming the dough to prepare a steamed product and kneading it Put it in a glass, and then form a counter machine to make a counter machine.Then, dry the counter machine, mature it, and then fry it with oil to make a fried counterpart. Mix syrup and sugar, boil and dissolve it, add green tea extract concentrate. After mixing to prepare a sugar mixture liquid, evenly smeared the sugar mixture prepared in the fried counterpart prepared above, and then evenly steamed whole rice And it consists of producing the one and green tea.
According to the present invention, by adding the bokbunja powder and green tea extract can prevent the rancidity of the oil generated during the manufacturing of the confectionery, the addition of useful ingredients of green tea material and the unique natural flavor of the bokbunja material by adding a high taste and functionality of the confection Green tea is served.
Description
The present invention relates to the manufacture of a healthy functional Korean confectionery prepared by adding green tea having the flavours and various pharmacological effects and containing the nutritional ingredients as it is, while having the taste and aroma of bokbunja unique.
Along with rice cakes, the Korean family is a food that Koreans do not fall into at large and small events such as holidays and congratulations.There are various types and methods of manufacturing.In recent years, the family has been known as a small-volume, high-calorie food food for emergency foods. It is widely used, and moreover, it is a reality that attention is focused on well-being and manufacturing with functional and pharmacological effects such as taste, aroma and design.
In order to supplement nutrients and tastes of traditional Korean confectionery, a method of manufacturing Korean confectionery has been proposed by adding various materials. For example, Korean confectionery prepared using unique ingredients such as ginseng, mulberry leaf, bokbunja, green tea, etc. Is being manufactured.
On the other hand, green tea contains abundant flavonoids that have antioxidant activity on the human body and has a soft fragrance. Recently, it is produced as a rice cake, but the astringent taste of green tea is unique and bokbunja has excellent pharmacological effects. It has the effect of preventing and disinfecting hardening and blood clots, preventing human absorption of alkaloids, which are toxic substances produced in the body by tannins, and releasing waste products, and decomposing anticancer, expectorant, antitussive and cholesterol by saponin. It has a promoting effect and has an effect of enhancing memory, vascular protection, arthritis relief and anti-ulcer function by anthocyanin, and it has a soft dancatch to counteract the matcha of green tea. No powders have been applied to the Korean family.
The present invention in view of the above point, while having the unique flavor and flavor of bokbunja unique beauty and the nutrients of green tea is contained as it is beneficial to the soy sauce and the addition of green tea extract to bokbunja powder unique flavor and fit, various adult diseases The present invention provides a method of manufacturing a healthy functional well-being family that includes functions such as prevention.
The present invention will be described mixing with respect to the primary bokbunja powder and green tea extract.
Manufacturing method of green tea Hanja using Bokbunja powder and green tea extract is the first step to prepare glutinous rice, bokbunja powder, green tea extract, green tea extract concentrate, starch syrup, sugar, and after glutinous rice is immersed in water, Dehydration of this and then crushed to prepare the glutinous rice powder in step 2, step 2 of the glutinous rice powder prepared in step 1 of the ingredients prepared in step 1, mixed with green tea extract solution, and then added with water to knead to form a dough 3, 3 Steaming the dough in the process to produce steamed product, putting it in the kneading machine, and then crushing it, and forming the counter machine to make the counter machine.The counter machine is dried and matured, then fried in oil to produce a fried counter machine. Fried in 6 and 5 steps to prepare sugar mixture by mixing green syrup and sugar prepared in step 5 and step 1, then boiling and dissolving it. In the opposite period, the sugar mixture prepared in step 6 is evenly spread and then the rice is evenly spread to make green tea.
By adding Bokbunja powder and green tea extract, which were extracted and extracted for the appropriate temperature and time, respectively, the Korean confectionery is manufactured through the process of manufacturing a common confectionery to prevent harmful substances caused by rancidity of oil produced in the confectionery manufacturing, and to make useful tea. The addition of ingredients and the natural flavor of Bokbunja's own natural flavors can be added to provide green tea sweets with improved taste and functionality.
The present invention is prepared by mixing Bokbunja powder and green tea extract in a traditional Korean food, and contains a variety of nutrients and can be enjoyed by children, teens, adults, the elderly with unique flavor and soft and sweet aroma. It is to provide a functional Korean medicine containing all the useful ingredients of bokbunja and green tea, which are beneficial to health, such as prevention of various adult diseases.
An embodiment is described below.
1) Step 1: Material Preparation
Prepare glutinous rice, Bokbunja powder, green tea extract, green tea extract concentrate, syrup, and sugar.
2) 2nd step: Manufacture of glutinous rice powder
The glutinous rice is soaked in water and then fermented to produce a glutinous rice fermented product, which is then dehydrated and ground to prepare glutinous rice powder. The fermented rice is fermented at 22-27 degrees for 3-7 days and then dehydrated and ground into a grinder.
3) 3rd step: Dough formation
Bokbunja powder is dried and pulverized until the moisture reaches 18% or less after drying. Green tea extract is made from 60 Brix by heating at 90-100 degrees.
When kneading powder is mixed with glutinous rice powder, bokbunja powder is 0.6-2.2% by weight of glutinous rice powder and green tea extract is mixed with 9-13% by weight of glutinous rice powder, and water is added so that the final moisture content is about 17-27%. After kneading, it is preferable to form a dough.
4) 4th step: anti-counter manufacturing
Steam the dough of step 3 for 30-50 minutes to produce steamed product, put it in the kneader, and crush it.
5) 5 process: fried counterpart manufacture
After the first 10-11 hours of natural drying, after 10-14 hours in a 40-50 degree dryer, the final moisture content is maintained at 18%, and aged at 14-16 degrees for 10-14 days. Fry to make counterpart.
6) 6th Step: Sugar Mixture Preparation
The syrup prepared in step 1 is mixed with sugar, boiled and dissolved, and then the green tea extract concentrate is added and mixed to prepare a sugar mixture. Starch syrup is 40-45% by volume of sugar mixture, sugar is 23-29% by volume, and 18-27% by volume of water is mixed with sugar, then boiled and dissolved. Green tea extract concentrate is 1-5% by weight of sugar mixture. To a sugar mixture to prepare a sugar mixture.
7) 7 Process: Green Tea and Manufacturing
On the fried counterpart prepared in step 5, the sugar mixture prepared in step 6 is evenly buried, and then the rice is evenly applied to prepare the green tea confectionery.
The functional Korean medicine prepared according to the above was tested for taste, aroma, texture, and satisfaction of 20 adult men and women, respectively.
Evaluation of the test was expressed as A (very good), B (good), C (normal), D (bad), e (bad).
As a result of the experiment, the response was excellent in the group of health care patients and the health care group over 50 and functional health, and all the subjects confirmed the response to the functional or future trends in the functional family. In addition, if the Korean family produces Korean confectionery by adjusting the functions, etc., it is considered that there is sufficient market competitiveness.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020090000311A KR20100081050A (en) | 2009-01-05 | 2009-01-05 | Manufacturing process of function charcteristic korean snack using rubus coreannus ginseng and a green tea extraction liquid |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020090000311A KR20100081050A (en) | 2009-01-05 | 2009-01-05 | Manufacturing process of function charcteristic korean snack using rubus coreannus ginseng and a green tea extraction liquid |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20100081050A true KR20100081050A (en) | 2010-07-14 |
Family
ID=42641585
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020090000311A KR20100081050A (en) | 2009-01-05 | 2009-01-05 | Manufacturing process of function charcteristic korean snack using rubus coreannus ginseng and a green tea extraction liquid |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20100081050A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101412068B1 (en) * | 2012-07-27 | 2014-06-25 | 농업회사법인 주식회사 성진식품 | Korean Cookies with Antidiabetic Red-pepper leaf and Munufacturing Method Thereof |
| KR101421186B1 (en) * | 2012-07-27 | 2014-07-22 | 김성연 | Preparation method for korean traditional cookie using apple grain syrup |
-
2009
- 2009-01-05 KR KR1020090000311A patent/KR20100081050A/en not_active Application Discontinuation
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101412068B1 (en) * | 2012-07-27 | 2014-06-25 | 농업회사법인 주식회사 성진식품 | Korean Cookies with Antidiabetic Red-pepper leaf and Munufacturing Method Thereof |
| KR101421186B1 (en) * | 2012-07-27 | 2014-07-22 | 김성연 | Preparation method for korean traditional cookie using apple grain syrup |
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| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E601 | Decision to refuse application |