KR20140075317A - Manufacturing method of Korean cookie using plum and Korean cookie using plum manufactured by the same - Google Patents

Abstract

The present invention relates to a manufacturing method of Korean plum cookies and Korean plum cookies manufactured thereby. The manufacturing method of Korean plum cookies comprises: a step of manufacturing glutinous rice flour by dipping glutinous rice in water and fermenting to manufacture glutinous rice ferment, and then dehydrating the glutinous rice ferment and pulverizing (step 1); a step of manufacturing soybean juice by dipping soybeans in water, pulverizing with a blender and filtering (step 2); a step of manufacturing kneading dough by mixing the glutinous rice flour, soybean juice and Soju, and kneading (step 3); a step of manufacturing flattened dumplings by steaming the kneading dough, molding into a twisted form, drying and aging (step 4); a step of manufacturing fried cookies by firstly deep-frying the flattened dumplings to form a shape, and secondly deep-frying to make a cookie skin (step 5); a step of manufacturing a saccharide mixture liquid by mixing grain syrup and a plum extract (step 6); and a step of manufacturing Korean plum cookies by coating the fried cookies with the saccharide mixture liquid and sprinkling with popped rice (step 7). The Korean plum cookies contain plum extract so as not to produce an oil smell, are easily digested and do not get tired even with a lot of intake.

Description

The present invention relates to a method for manufacturing a plum germ, and a plum germ prepared by the same,

The present invention relates to a process for producing plum gypsum and a process for producing plum gypsum produced by the process. More particularly, the present invention relates to a process for producing plum gypsum which does not smell of oil owing to the inclusion of a stock solution of plum, And to the plum wine produced thereby.

One is a cake made by putting honey, sugar, sugar, etc. in a grain powder and kneading it with oil, or baking, sticking and hardening fruits, fruits, and roots of plants with honey. In weddings, And it is one of representative traditional foods of Korea which appeared as typical food in the costume during the sacrifice.

There are many kinds of such foods such as yu, yu, yu, yu, yu, yu, yu, yu, yu, yu, It is based on a scientific blend of nutrition, aroma and harmony with the human body.

It is also called Gangjeong, and glutinous rice is called water for about 20 days, then it is made into powder. It is made into powder, it is kneaded with soy sauce, makgeolli and sugar, and it is steamed in a shiru. Then, it is made into a shape of appropriate size and fried in frying oil. After that, it is the sweets which put the syrup and buried the tortoises such as the tupub or the corn fry.

This kind of yu-hwa has a porous structure inside, so it is a very soft traditional confectionery to be eaten as a nutritional snack. In the past, it was mainly used for ceremonial occasions. Recently, however, , And the demand for such gifts has increased due to the use of such gifts as souvenirs and gifts.

However, the conventional yu-yu has a taste and a sweet taste through the syrup and the sour taste, and the taste is uniform, and it is difficult to satisfy the desire of the consumers who demand various tastes. Accordingly, The development of a flavorful oyster was required.

Korean Patent Publication No. 10-0997256 (Nov. 29, 2010) discloses a method for preparing citrus fruit juice using functionalized A manufacturing method with a limitation of the conventional number is disclosed.

The functional restriction on the number of functional citrus fruits using either citrus oil or omija or uroguin has an advantage of providing a variety of flavors, but there is a problem that when it is smelled of oil and consumes a lot, it is not digested well and becomes tired.

Accordingly, the present inventors have developed a process for producing plum maltose which does not smell of oil due to the inclusion of a stock solution of plum, and is well-digested even when consumed in large amounts, and is not timely.

KR 10-2009-0121564 A 2009.11.26. KR 10-0997256 B1 Nov. 29, 2010.

It is an object of the present invention to provide a method for producing plum germ, which does not smell of oil because it contains a stock solution of plum, and which is well digested even when consumed a lot, and is timeless.

In order to achieve the above object, the present invention provides the following means.

The present invention relates to a method for producing a glutinous rice fermented product, comprising the steps of: (a) preparing a fermented product of glutinous rice by soaking glutinous rice in water and fermenting the product, followed by dehydrating and pulverizing the glutinous rice fermented product to prepare a glutinous rice powder; Soaking the soybeans, pulverizing them with a blender and filtering them to make a bean (step 2); Mixing the glutinous rice powder, bean sprouts and soju, and kneading to make a kneaded product (step 3); Mixing and kneading the kneaded product, forming and drying and aging the kneaded product (step 4); A step of making a shape by making the above-mentioned flounder firstly, and frying it to make milk and blood (step 5); A step of mixing the crude juice and the raw stock of the plum to form a sugar mixture (step 6); And a step of applying a sugar mixture to the oily blood and then applying a tumbler to the plum wine (step 7); The present invention also provides a method of manufacturing a plum germ oil.

The step 1 is characterized in that the water-soaked glutinous rice is fermented at 20 to 25 ° C for 15 to 16 days.

The step 6 is characterized in that 1 to 5 parts by weight of the undiluted stock solution is mixed with 100 parts by weight of the crude white rice.

The plum stock solution is prepared by mixing plums and sugar in a weight ratio of 1: 1, first aging at room temperature for 3 months, and then aging at 3 to 7 캜 for 9 months.

The step 7 is characterized in that 30 to 40 parts by weight of the sugar solution is applied to 100 parts by weight of the stemmed milk, and 10 to 20 parts by weight of tumbler is added.

In addition, the present invention provides a plum mushroom which is produced by the above-mentioned production method.

The plum gum according to the present invention has an advantage that it does not smell of oil because it contains the undiluted liquid of plum, is well digested even when it is ingested in large quantity, and is not tired.

Hereinafter, the present invention will be described in detail.

The present invention is characterized by providing a method of producing plum germ oil which does not smell of oil owing to the inclusion of a stock solution of plum, and which is well digested even when consumed much, and is not timely.

First, a manufacturing method of the plum gypsum according to the present invention will be described.

The method of manufacturing a mushroom cutter of the present invention comprises:

Preparing a fermented product of glutinous rice by preparing a fermented product of glutinous rice by dehydrating and pulverizing the glutinous rice fermented product to obtain a glutinous rice powder (step 1);

Soaking the soybeans, pulverizing them with a blender and filtering them to make a bean (step 2);

Mixing the glutinous rice powder, bean sprouts and soju, and kneading to make a kneaded product (step 3);

Mixing and kneading the kneaded product, forming and drying and aging the kneaded product (step 4);

A step of making a shape by making the above-mentioned flounder firstly, and frying it to make milk and blood (step 5);

A step of mixing the crude juice and the raw stock of the plum to form a sugar mixture (step 6); And

(7) preparing a plum wine by thoroughly applying the sugar solution to the milk fat and then adding a tumbler to the plum wine;

.

In step 1, the glutinous rice is washed to remove impurities, soaked in water, sufficiently boiled, and then fermented at 20 to 25 ° C for 15 to 16 days to produce a fermented product of glutinous rice. The glutinous rice fermented product is dehydrated and ground to obtain glutinous rice powder .

In step 2, the beans are washed to remove impurities, soaked in water, and then thoroughly squeezed with a blender and sieved to form a bean product.

Step 3 is a step of mixing 1 to 5 parts by weight of bean product and 1 to 5 parts by weight of shochu with respect to 100 parts by weight of the glutinous rice powder and kneading to make a kneaded product.

The step 4 is a step of making the kneaded product by boiling, piercing and shaping, drying at 55 to 57 ° C for 5 to 6 hours, and aging at room temperature for 4 to 5 days.

The step 5 is a step of making a shape by firstly frying the van deer at 90-110 ° C and a second making a crispy fry at 180-190 ° C to make milk and blood.

Step 6 is a step of mixing 1 to 5 parts by weight of a stock solution of mackerel with 100 parts by weight of morning syrup to prepare a sugar mixture.

It is preferable that the stock solution of the plum is prepared by mixing plums and sugar at a weight ratio of 1: 1, first aging at room temperature for 3 months, filtering and aging at 3 to 7 캜 for 9 months. Secondary aging at less than 3 占 폚 results in insufficient fermentation, and secondary aging at a temperature higher than 7 占 폚 causes a problem of being changed into sake.

The plum contains more protein, lipid and minerals than other fruits and ash is more important alkaline food than walnut and Fig. Especially, it contains 3.2 ~ 3.4% of natural citric acid as well as beneficial nutrients such as calcium, iron and phosphorus. It makes blood healthy and calic, and Picric acid improves liver function. When rice is consumed, the carbohydrate is digested and absorbed in the body, becomes a molecule called glucose, and it is transported to the whole body in the blood vessel to maintain the body temperature and change into energy. In this process, abortion occurs, It is a lactic acid protein that accelerates aging by hardening cells and blood vessels. When consuming plum containing a large amount of natural citric acid, it activates TCA cycle in the body, becomes oxalacetic acid and suppresses overproduction of lactic acid, Which prevents cell aging and blood vessel hardening.

The present invention has the feature of eliminating the smell of oil and helping the digestion to be good because it contains the undiluted solution of the plum, and preventing it from getting tired even when consumed a lot.

In step 7, 30 to 40 parts by weight of the saccharide mixture is uniformly applied to 100 parts by weight of the fruit body, and then 10 to 20 parts by weight of tsubu is buried to produce a plum gum.

In addition, the present invention provides a plum base manufactured by the above-described method. The plum wine according to the present invention has an advantage that it does not smell oil due to the inclusion of a stock solution of plum, is well digested even when consumed in large amounts, and is not tired.

Hereinafter, the constitution and effects of the present invention will be described in more detail through examples. These embodiments are only for illustrating the present invention, and the scope of the present invention is not limited by these embodiments.

The glutinous rice fermented product was dehydrated and pulverized to produce a glutinous rice powder. The glutinous rice fermented product was fermented at 20 ° C for 15 days to obtain a glutinous rice powder. The beans were washed to remove debris, soaked in water, blended thoroughly with a blender, and sifted through a sieve. To 100 parts by weight of the glutinous rice powder, 3 parts by weight of bean and 3 parts by weight of shochu were mixed and kneaded to prepare a kneaded product. The kneaded product was matured, pierced and formed, dried at 56 ° C for 5 hours, and aged at room temperature for 4 days to make a vanda. The above vodka was firstly fried at 100 DEG C to form a shape, and then crisply fried at 180 DEG C to make milk and blood. Plums and sugar were mixed at a weight ratio of 1: 1, first aged at room temperature for 3 months, filtered and then aged at 5 캜 for 9 months to prepare a stock solution of plum. 3 parts by weight of the undiluted solution of the above-mentioned maize was mixed with 100 parts by weight of crude saponin to prepare a saccharide mixture. To 100 parts by weight of the above milk-derived water, 36 parts by weight of the sugar solution was uniformly mixed, and then 15 parts by weight of tumbled rice was blanched to prepare a plum wine.

[Comparative Example 1]

I bought a traditional Korean dish from the market.

[Experimental Example 1]

The plums prepared in Example 1 and the traditional plums of Comparative Example 1 were tasted for each of 10 persons in 20s, 30s, 40s, and 50s men and women, and the taste, smell, degree of digestion and degree of tiredness And the results are averaged, and are shown in Table 1. < tb >< TABLE >

division Example 1 Comparative Example 1 flavor 4.2 4.1 smell 4.6 2.5 Degree of digestion 4.3 3.1 Tiredness 4.5 2.4 [Taste] 1: No taste 3: Normal 5: Suit
[Smell] 1: The smell of oil is severe 3: The smell of oil smells a little 5: The smell of oil does not occur
[Degree of digestion] 1: bulging 3: normal 5: good digestion
[Tiredness] 1: tired 3: normal 5: not tired

As can be seen from Table 1, the smell of oil did not appear in the plum germ oil of Example 1 compared with the traditional gum of Comparative Example 1, and it was confirmed that digestion was good and it did not get tired even when consumed a lot.

Claims (6)

Preparing a fermented product of glutinous rice by preparing a fermented product of glutinous rice by dehydrating and pulverizing the glutinous rice fermented product to obtain a glutinous rice powder (step 1);
Soaking the soybeans, pulverizing them with a blender and filtering them to make a bean (step 2);
Mixing the glutinous rice powder, bean sprouts and soju, and kneading to make a kneaded product (step 3);
Mixing and kneading the kneaded product, forming and drying and aging the kneaded product (step 4);
A step of making a shape by making the above-mentioned flounder firstly, and frying it to make milk and blood (step 5);
A step of mixing the crude juice and the raw stock of the plum to form a sugar mixture (step 6); And
(7) preparing a plum wine by thoroughly applying the sugar solution to the milk fat and then adding a tumbler to the plum wine;
≪ / RTI >
2. The method according to claim 1,
Wherein the water-soaked glutinous rice is fermented at 20 to 25 DEG C for 15 to 16 days.
The method of claim 1, wherein step (6)
And 1 to 5 parts by weight of the undiluted solution of mucilage is mixed with 100 parts by weight of the crude wax.
The method according to claim 3,
Plum and sugar are mixed at a weight ratio of 1: 1, followed by primary aging and filtration at room temperature for 3 months, followed by secondary aging at 3 to 7 캜 for 9 months.
The method of claim 1, wherein step (7)
Wherein 30 to 40 parts by weight of the saccharide mixture is uniformly applied to 100 parts by weight of the above-mentioned fruit water, and then 10 to 20 parts by weight of tumbler is buried.
A plum germ oil, which is produced by the production method of any one of claims 1 to 5.