KR20140087305A

KR20140087305A - Method for manufacturing jujube and grain solid tea

Info

Publication number: KR20140087305A
Application number: KR1020120157101A
Authority: KR
Inventors: 구용섭
Original assignee: 충청대학 산학협력단; 구용섭
Priority date: 2012-12-28
Filing date: 2012-12-28
Publication date: 2014-07-09

Abstract

The present invention relates to hangwa (Korean traditional sweets and cookies) using jujube and brown rice, wherein the taste and flavor of jujube and brown rice can be enjoyed by using jujube and brown rice known to be helpful in health and beauty as materials for hangwa (taffy and sanja (Korean cracker)); allowing people of all ages and genders to feel free to eat brown rice and thus increasing the income of jujube farmers by giving the smooth texture of brown rice through puffed brown rice to eliminate the aversion to brown rice; and promoting jujube as a special product of Boeun Region by making jujube-shaped taffy to be very useful as a special local product. The hangwa using jujube and brown rice according to the present invention is made by comprising: a first step of preparing a jujube powder, puffed brown rice, corn black taffy, and grain syrup, wherein the jujube powder is obtained by drying the flesh after the removal of seeds and then pulverizing the flesh into a powder having a predetermined particle size; a second step of preparing a taffy dough and a brown rice filling, wherein the taffy dough is prepared by putting the jujube powder in the corn black taffy, followed by stirring and kneading, and the brown rice filling is prepared by mixing the puffed brown rice with the grain syrup; and a third step of spreading the taffy dough prepared in the second step, putting the brown rice filling on the spread taffy dough and wrapping the brown rice filling, and then molding the taffy dough with the brown rice filling into a jujube shape, thereby making jujube taffy. The hangwa using jujube and brown rice according to the present invention is made by comprising: a first step of preparing jujube slices, rice grain-sized puffed brown rice, sugar, and grain syrup, wherein the jujube slices are obtained by cutting jujube after the removal of seeds into a predetermined thickness; a second step of preparing a sanja dough by mixing the puffed brown rice, sugar, and grain syrup, which are prepared in the first step; and a third step of laying the jujube slices, which is prepared in the first step, on a sanja plate with a predetermined shape, and then putting the sanja dough, which is prepared in the second step, to a predetermined thickness, followed by drying at 58-62°C for 40-70 minutes, thereby making sanja.

Description

METHOD FOR MANUFACTURING JUJUBE AND GRAIN SOLID TEA < RTI ID = 0.0 >

More particularly, the present invention relates to a jujube that can provide an effective ingredient of jujube and brown rice while feeling the taste and fragrance that can not be felt in conventional Korean confectionery It is related to Hanchi using jujube and brown rice.

With the change of food culture, western biscuits, pizza or chocolate are preferred, and Korean traditional or unique food is not only a stock but also a snack. As a result of these concerns, efforts are being made to improve the cooking methods using Korean food or native agricultural products and to develop various products. Especially, it is urgently required to develop products aimed at children in adolescence. In order to be such a product, it is necessary to have color and shape that are excellent in taste and aesthetic quality that can compete with western biscuits and chocolate.

On the other hand, Korean Traditional Han is preferred as a gift or pleasure by tourists who have traveled to Korea. In order to develop this product as an export item and to develop into a pleasure to be found in a wide age range, But it must meet the aesthetic demands of various sizes, shapes, and excellent colors.

Han-gwa is made with sugar, Sanjia, Gangjeong, Yueggi depending on the manufacturing method.

For example, Korean Patent Application No. 99-18304 relates to a method for mass production of traditional yuzu. Specifically, a powder such as soybean, mugwort, green tea, citron, pepper or shrimp is added to a glutinous rice dough obtained by a conventional method , Fried twice in oil and coated with zoic acid, and then coated with a stain such as perilla, sesame, sesame, pine powder, pale powder, shrimp powder and the like.

Korean Patent Application No. 99-8474 discloses a method for producing tuna seaweed. Specifically, kelp is deep-fried in oil heated to 120 to 140 占 폚, and then the sea tangle is sufficiently applied to the surface of the kelp at about 0.2 to 0.4 cm, On which a variety of non-stick materials such as fried scallops, sweet potato, perilla, sesame, black sesame and the like are laminated to produce seaweed.

On the other hand, in modern society, the living standard has been rapidly improved and the life span has been rapidly increased due to the development of medical industry. On the other hand, as the aged population increases, adult diseases including many chronic and intractable diseases such as cancer, And degenerative diseases are increasing. In other words, consumers in modern society have raised their interest in 'quality of life' to a high level according to high living standards, and with the advent of mature society, they have sought to improve their mental abundance and quality of life. 'Well-Being', which stands for '' healthy eating '' is considered as one important cultural pattern. This well-being is the focus of all attention, understanding and concern for the health and safety of the human being increases,

Since the present invention relates to a fish and a fish, the fish and the fish are described below.

On the other hand, jujube is rich in carbohydrates and vitamins, and its pharmacological effects such as diuretic, tonic, and genomic are known not only as a food, but also as a fruit that can not be separated from licorice in traditional Chinese medicine. , And it is known that it contains amino acids such as lysine, aspartic acid, glycine, aspanazin, and glucaminic acid, and the acidity of jujube It is mainly malic acid and contains a small amount of tannin. It contains a relatively rich amount of vitamins. It contains vitamin A 69IU, vitamin B1 0.23mg, vitamin B2 0.57mg, vitamin C 188-544mg, vitamin P 353- 888mg of vitamins are relatively abundant, especially vitamin P contains rutin, flavone and flavon glycoside, It has been reported to exhibit an effect of Li.

Jujube is known to have good efficacy, while not just eating jujube, jujube processed products are being released. Currently, various processed products such as jujube, jujube, jujube, jujube, jujube, and jujube are developed and sold, but most of jujube extracts, diluted beverages and teas And its products are limited in sales due to the lack of differentiation from beverages using other fruits.

The present invention has been started to provide the above-mentioned jujube taste, fragrance and excellent efficacy in a form that can be more easily ingested (candy, acidophilus).

Patent No. 10-0455911 discloses a candy composition using a saccharified liquid obtained by saccharifying a mixture of a starch raw material, a malt and an extract of acacia, wherein 0.01 to 50% by weight of an acacia extract and 8 to 15% by weight of water are mixed .

Patent No. 10-0517551 discloses a colored sugar containing a coloring matter extract, a gardenia fruit extract, a paprika fruit juice, a mugwort powder or a purple sweet potato powder as a natural food coloring agent, The coloring matter may be selected from one of a coloring matter extract, a gardenia fruit extract, a paprika fruit juice, a mugwort powder or a purple sweet potato powder, wherein the coloring matter extract is 1 to 50 wt%, the paprika juice is 5 to 50 wt% %, Gardenia fruit extract, mugwort powder or purplish sweet potato powder are each contained in an amount of 1 to 5% by weight.

The functional sugar of Patent Document 10-2004-0064551 is useful for saccharification and lactic acid / lactic acid fermentation treatments in the production of confectioneries and candy containing functional materials from natural raw materials of sugar confectionery and sugarcane with diet enzymes All kinds of fermentation treatment processes are coated with the transcription treatment in the coexistence of the content of the herbal medicine extract ingredient constituted by each ratio of the functional substance.

The tannic syrup of the registered patent No. 10-0782933 is stored in clean water for 24 hours after washing the barley seeds, and then put in a warm Ondol, the bud of barley which grows about 0.5-1.0cm of the sprout is made into the powder powder and steamed glutinous rice, After the fermentation of the germinated barley powder mixture with water, fermentation was carried out, and the mixture was made by adding citrus fruit juice and rapidly frozen citrus fruit to the pulp with a length of 3.5 cm or less.

Patent No. 10-0455911 Patent No. 10-0517551 Published Japanese Patent Application No. 10-2004-0064551

DISCLOSURE OF THE INVENTION The present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to provide a jujube and a jujube that can provide an effective ingredient of jujube and brown rice, It is aimed to provide Han - gwa using brown rice.

According to the present invention, the jujube using the jujube and brown rice according to the present invention can be prepared by using the jujube and brown rice according to the present invention, in which the dried flesh of the seed is dried, and the jujube powder, puffed brown rice, ; Adding a jujube powder to the cornstarch syrup, mixing and stirring the jujube powder to prepare a syrup, and pouring the pudding brown rice to the syrup to prepare a preliminary smile; And a third step of spreading the prepared squeezed water through the second step and shaping the sour smell into the squeezed water by wrapping the sour smile into a jujube shape.

The present invention provides a method for preparing a jujube using a jujube and a brown rice, comprising the steps of: preparing a jujube sliced into a predetermined thickness of a jujube having a seed removed therefrom; A second step of mixing the pumped brown rice, sugar, and wheat germ prepared through the first step to produce a pottery batter; A jujube slice prepared in the first step is laid on a sickle plate having a predetermined shape, and the sow kneading product made through the second step is placed in a predetermined thickness, followed by drying at 58 to 62 ° C for 40 to 70 minutes, And a control unit.

According to the present invention using jujube and brown rice according to the present invention, it is possible to feel the taste and flavor of jujube and brown rice by using jujube and brown rice, which are known to be useful for health and beauty, By giving a smooth texture through the puffed brown rice, the juice of the jujube farmers can be increased because the juice can be ingested freely by both men and women by eliminating the feeling of rejection.

In addition, it is also useful as a special product of jujube, and it is possible to promote jujube, which is a local special product.

&Lt; Example 1 >

This example is jujube, and jujube powder, puffer brown rice, corn starch syrup, and corn syrup are used as materials.

Date jujube is a deciduous broad-leaved tree of Zizyphus belonging to Rhamnaceae. It is divided into two varieties, Chinese (Zizyphus jujuba Miller) and Indian (Zizyphus mauritiana Lam). In Korea, Zizyphus jujuba Miller, Three species of the first genus such as var. intermis Rehder and Zizyphus jujuba forma hoonesis CS Yook are mainly grown in Boeun, Wanju, Gyeongsan, and Fenghwa.

On the other hand, recently, Juchu has been actively promoting fruit and vegetables such as apples and grapes, which are encroaching the market due to the opening of the agricultural import market by the conclusion and conclusion of the FTA with Chile, EU, It has been attracting attention as a substitute crop, and its cultivation area and yield are gradually increasing as it is promoted as a high-income fruit tree. Table 1 below shows the ingredient contents of jujube fruit (native species, 100 g of edible portion).

Jujube has long been known to be rich in carbohydrates and vitamins, and its pharmacological effects such as diuretic, tonic, and genomic as well as its value as a food have been known. It is a fruit that can not be lost with licorice in traditional Chinese medicine. And 24-31% of dry matter, and 58-65% of dry matter. It is much higher than common ones and contains amino acids such as lysine, aspartic acid, glycine, aspanazine, and glucamine.

The sourness of jujube is mainly malic acid and contains a small amount of tannin. It is relatively rich in vitamins. It contains vitamin A 69IU, vitamin B1 0.23mg, vitamin B2 0.57mg, vitamin C 188-544mg, vitamins A P 353-888 mg, which is a relatively high content of vitamins. In particular, it has been reported that rutin, flavone, and flavon glycoside in vitamin P are contained to exhibit pharmacological effects specific to jujube.

On the other hand, the sugar content of the fresh raw turnips produced in Boeun region is about 24%, which is relatively high compared to other fruits, so it can be used as an alternative raw material of bean jam. Especially, the sugar content of the fresh jujube extract is much higher.

Jujube is a powder (eg, 20 to 200 mesh) that has been pulverized to a certain particle size after the seedless flesh has been dried, and it is also possible to have a particle size that can give a chewy taste when ingested. Jujube powder is mixed with 2 ~ 4 wt%. When less than 2 wt% is mixed, the jujube taste, flavor, and efficacy can not be seen. When the juice is mixed more than 4 wt%, jujube fragrance is strong.

Brown rice contains fiber, calcium, iron, and vitamin B group, and is effective for diarrhea, diabetes, skin, constipation, poor blood circulation, etc. If less than 5% by weight is mixed, If it exceeds, the unique viscosity of brown rice fiber is too strong and the texture is not good. Brown rice is used in the puffer brown rice, so it melts softly when ingested and eliminates the brown rice rejection. Puffed brown rice is a commercially available product.

The present invention relates to a method of manufacturing a sprout in the shape of jujube and incorporating a prefectural smile therein.

The corn starch syrup is the base material of the jujube syrup according to the present embodiment. When less than 85% by weight of the corn syrup is mixed, the taste of the syrup is weak. When the mixture is mixed with more than 93%, the amount of other materials (jujube, And flavor and active ingredient.

Jochung is used to make string smile using puffer brown rice. When less than 2% by weight is mixed, the present smile is disturbed and when it is mixed more than 4% by weight, it is difficult to make sweet smile and uniform smile.

The method of manufacturing the jujube syrup according to this embodiment is characterized in that the dried flesh of the seed is dried and then the jujube powder, the puffer brown rice, the cornstarch syrup and the syrup juice are ground to a predetermined particle size. Preparing water, preparing the pre-smile by mixing the above-mentioned puffed brown rice with the above-mentioned tincture, and spreading the squeezed water, and wrapping the pre-existing smile on the above-mentioned squeeze water to form a jujube shape.

1. Materials.

division Jujube powder Brown rice Puffed brown rice Chochung Mixing ratio
(weight%) 3 6 88 3

The jujube powder was crushed to a particle size of 100 mesh.

2. Manufacturing.

The jujube powder was added to the cornstarch syrup and stirred to prepare a syrup. The prepared syrup was prepared by mixing the above-described pudding brown rice with the above-mentioned syrup, separately from the above-mentioned syrupy product. The syrupy product was spread, And wrapped in a jujube shape.

3. Sensory test.

For comparison with the present embodiment, a product sold on the market (a specific brand name and a manufacturer's name are not described, a pumpkin candy sold in the market) was selected and compared with this example and Comparative Example 1, . The measurement items were color, flavor, fragrance and overall likelihood. The evaluation was done using the 5-point method (5: excellent, 4: good, 3: normal, 2: poor, 1: very bad, rounded to the second decimal place) Respectively. Table 3 shows the result of the sensory test.

division flavor color incense Likelihood Example 4.5 4.8 4.5 4.6 Comparative Example 1 4.3 4.3 4.2 4.3

As can be seen from the results of the sensory test, the present example is made into a jujube shape and gives a completely different feeling to the conventional candy. When the jujube candy is consumed, the taste of the cornstarch and jujube is felt first, It was found that there was no irritation at all and it tasted a new taste which was incomparable with the pumpkin candy of the comparative example.

&Lt; Example 2 >

This embodiment is a living thing, and is made of puffer brown rice, jujube slice, sweet potato, and sugar.

The jujube slices are cut into a lysine form, for example, 0.1 to 3 mm, and the length may be the length of the jujube.

The jujube slices are mixed with 2 to 4% by weight. If less than 2% by weight is mixed, the jujube taste and flavor and the active ingredient can not be provided. When the juice is mixed with more than 4% by weight, have.

If less than 38% by weight of the pounding brown rice is mixed, the taste of the brown rice is poor, and if it is mixed more than 42% by weight, the brown rice may be too much and the texture may be poor.

Sugar and sweet potato are used for imparting sweetness. When less than 12% by weight of sugar is mixed, the sweetness is weak. When the sugar is mixed by more than 18% by weight, sweetness is strong and sweet potato is mixed with 40 to 44% by weight for the same reason.

The method of manufacturing a raw liquor according to the present embodiment is a method of producing a raw liquor by mixing puffer brown rice, sugar, and seasoning to make a raw livestock product, placing the jujube sliced into a certain thickness with the seeds removed in a predetermined shape, Followed by drying at 58 to 62 ° C for 40 to 70 minutes. The drying condition is for making an optimal living body, and if it is out of the above range, the living body is disordered or hard. The jujube slice is not limited to the bottom part of the living organism but can be sprayed on the top part.

1. Materials.

division Puffed brown rice Sugar Chochung Jujube slice Mixing ratio
(weight%) 40 15 42 3

The jujube slices were cut to a thickness of 0.5 mm.

2. Manufacturing.

Puffed brown rice, sugar, and oranges were mixed to make a batter, and a jujube slice was first placed on a square plate, and the batter was immersed in a thickness of 3 cm and then dried at 60 ° C for 60 minutes.

The sensory test was carried out in the same manner as in Example 1 described above. Unlike the existing one, the liquor of the present example was reddish in jujube, and the texture of the jujube and brown rice was felt together. And it gives a new taste.

Claims

A first step of preparing jujube powder, dried puffed brown rice, cornstarch syrup and corn syrup which are pulverized to a predetermined particle size after drying the seeds-removed pulp;
Adding a jujube powder to the cornstarch syrup, mixing and stirring the jujube powder to prepare a syrup, and pouring the pudding brown rice to the syrup to prepare a preliminary smile;
And a third step of spreading the prepared squeezed water through the second step and molding the dried squeezed juice into a jujube shape by wrapping the sour smile on the squeezed water. Way.

[2] The method of claim 1, wherein the first step comprises preparing 2 ~ 4 wt% of jujube powder, 5 ~ 7 wt% of pulp brown rice, 85 ~ 93 wt% corn starch syrup, 2 ~ 4 wt% Wherein the jujube and the brown rice are used.

A first step of preparing a jujube slice cut into a certain thickness of a jujube removed with seeds, a puffer brown rice of a grain size of a grain, sugar,
A second step of mixing the pumped brown rice, sugar, and wheat germ prepared through the first step to produce a pottery batter;
A jujube slice prepared in the first step is laid on a sickle plate having a predetermined shape, and the sow kneading product made through the second step is placed in a predetermined thickness, followed by drying at 58 to 62 ° C for 40 to 70 minutes, The method according to claim 1,

[4] The method according to claim 3, wherein in the first step, 2 to 4 wt% of jujube slices, 38 to 42 wt% of puffed brown rice, 12 to 18 wt% of sugar, and 40 to 44 wt% And a manufacturing method using the same.

Claim 1 or 3, wherein the jujube and the brown rice are used.