KR20150031838A - Producing method for grilled Korean traditional sweets and cookies with fruit. - Google Patents

Abstract

The present invention relates to a manufacturing method of roasted Korean traditional sweets and cookies, is completed by which dried fruits, red ginseng, ginseng and popped rice coat the roasted Korean traditional sweets and cookies and, more specifically, a manufacturing method of roasted Korean traditional sweets and cookie manufactured by the following steps of turning fermented sticky rice into powders and putting raw solutions of fruit, red ginseng and ginseng in the sticky rice powder; steaming and making the same have shapes; and drying and roasting the same; and coating the same with popped rice, dried fruits, red ginseng and ginseng. The manufacturing method of the roasted Korean traditional sweets and cookies comprises the steps of manufacturing a flattened dumpling with use of sticky rice and molding a dough mixed with the raw solutions of fruits, red ginseng, ginseng and a grain syrup; drying and roasting the manufactured flattened dumpling; completing the Korean sweets and cookies by coating the roasted flattened dumpling with the grain syrup mixed with the raw solution and coating the same with the popped rice and dried fruit, red ginseng and ginseng; and putting the Korean traditional sweets and cookies on a dish consisting of dried fruit, red ginseng and ginseng and packaging the same.

Description

{Producing method for grilled Korean traditional sweets and cookies with fruit.}

More particularly, the present invention relates to a method for producing baked fruits such as dried fruit, red ginseng, ginseng, and the like, And baked and dried, followed by baking of dried fruit, dried fruits, red ginseng, ginseng, and the like.

Traditionally, Korean confectionery is made of glutinous rice as a main ingredient and flaked or baked in a counter (flaked with flour or flattened and flattened flakes). It is a traditional confectionery with a unique texture and taste. Traditional Korean medicine has been mainly used for ceremonial occasions such as past ceremonial occasions, but it has been used as a gift or pleasure because of its new perception, and its sales volume is soaring. Especially, it is exported to foreign countries by foreign tourists coming to Korea. Orders are also increasing.

Conventional traditional preparation method is to grind glutinous rice which is well called in water for ten days, grind it well and grind it into fine powder. Then add the glutinous rice flour mixed in bean jam prepared in advance and knead it evenly. Then, put it in a cauldron, steam it for 24 hours in a wood fire, and if it gets clogged up, it will grind it again with a bat. It is then sliced to a suitable size to be eaten on a bite, which is called glutinous rice. After drying the glutinous glutinous rice ground for 24 hours or more in the natural sunlight, pour the edible oil over the frying pan, boil it, add the glutinous rice base, and fry it. The glutinous rice base is inflated about four times in the oil, and the four corners are grasped with wooden chopsticks to straighten the shape to make a good shape. Take out the glutinous rice grounds that have been used, remove the oil, and let it thoroughly soak in the chokcheong, and then apply it using the deep-fried rice flour on it.

 According to the method of manufacturing, the traditional Korean food is produced in various flavors and forms such as gangjeong, yu-gwa, and sanjay. In addition, various flavors can be produced depending on the ingredients to be added, and there are many years of know-how for each manufacturer, and they are not disclosed to the general public at all, and they are handed down like generic handicrafts. In recent years, efforts have been made to develop new traditional Korean foods in accordance with the demands of various consumers or to manufacture them by utilizing the traditional and original flavors as they are.

As a prior art related to the above-mentioned Korean Patent Publication No. 10-2010-0085797, there is disclosed a mushroom strain cultured by inoculation of a mushroom seed cultured in a liquid culture medium on the inside of a traditional mushroom or mushroom, In the same manner as in the past and the same process as in the manufacturing process of the mushroom, the surface of the mushroom fungus which has formed the mushroom fruiting body in the mushroom fungus is buried in the same manner as that of the conventional fungus, And Japanese Laid-Open Patent Application No. 10-2009-0106956 discloses a method of producing a high-value-added traditional water-containing composition with maximum functionality of Omija and Ulyum And a method of manufacturing the honeycomb structure according to the present invention is disclosed in Korean Patent Laid-Open Publication No. 10-2009-0120989 By the addition of mulberry leaf powder in one and excellent in nutritional, and discloses with respect to one and and a manufacturing method containing mulberry excellent in sensory aspects such as flavor and color acceptability.

On the other hand, due to the influx of foreign culture, modern people prefer instant food such as pizza, hamburger and chocolate rather than traditional food, and the consumption of Korean traditional food is decreasing. Currently, most Korean foods are manufactured by hand, so they have a short shelf life and are fried in oil. In addition, the size of Han - gwa was also large, and there was inconvenience such that rice tibet was dropped on one side and outer side when consumed. Also, the shape of the Han is limited to the rectangle, and it is not able to meet the increasingly diverse consumer demands.

Accordingly, the present invention has been made to produce a Korean confectionery using fruits, red ginseng, and ginseng in order to satisfy not only the needs of modern people, but also a variety of Korean confectionery which is easy to ingest and which is very helpful to health. Which is not only excellent but also good for health.

The present invention is superior in terms of nutrition from the existing one by adding fruit, red ginseng, and ginseng to the Korean cabbage, and the dried fruit, red ginseng, and ginseng are buried together with the tibut on a dry fruit plate, It is also intended to provide a manufacturing method of a baked fruit paste which is designed to add pleasure to viewing.

In order to attain the above object, the present invention provides a Korean ginseng product comprising fruit, red ginseng and ginseng. Further, the present invention provides a Korean traditional food which is characterized by comprising glutinous rice, sweet potato, rice, fruit, red ginseng and ginseng.

The method of manufacturing a baked fruit of the present invention comprises the steps of mixing a raw liquid of fruit, red ginseng, and ginseng with a solution of glutinous rice while forming an opposing group, drying and baking the prepared counteractor, And ginseng, and a step of applying a mixture of fruit, red ginseng, and ginseng with a raw juice to the baking opponent, adding rice bran, dried fruit, red ginseng, , Cutting and drying the dried fruits, red ginseng, and ginseng, the above ingredients are put on a dish, and packed in a packaging container.

The roasted fruit according to the present invention is useful for the weakness of the body, the fatigue, boredom, fatigue, anorexia, vomiting and diarrhea. It helps the pulmonary function and increases the anesthetic function and the renal function. Is a nutritional side by adding red ginseng and ginseng which have excitement and suppression of cerebral cortex, equilibrium, anti-fatigue, anti-aging, immune enhancement, cardiac contraction, gonadal stimulation, hyperglycemia inhibition, protein synthesis promotion, homeostasis, anti- And the dried fruit, red ginseng, and ginseng are placed on the outside of the hanchu, so that it is possible to enjoy delightful eating.

The present invention relates to a method for producing baked fruits and vegetables.

The method comprises the steps of: a) mixing an undiluted solution of fruit, red ginseng and ginseng with a solution of glutinous rice while molding glutinous rice, b) drying and baking the prepared counteractant, and c) D) applying a mixture of fruit, red ginseng, and ginseng to the opposite side of the roast to the rice gruel, filling the rice gruel with dried fruits, red ginseng and ginseng, ), And cutting the dried fruits, red ginseng and ginseng into a packaging container.

Hereinafter, the present invention will be described in more detail.

a) Mixing the raw solution of fruit, red ginseng, and ginseng by molding glue rice while forming the opposite machine.

Freshly harvested rice should be carefully removed to remove any foreign matter, then water should be added so that the rice is locked, and then stored in a cool place for 7 to 14 days to ferment. The fermentation period varies depending on the season, such as summer and winter, and the fermentation process is performed for a longer period of time than in summer. This fermentation is carried out until the fermentation process reaches the degree that the fermentation process is performed by touching the glutinous rice with the hand, and the fermentation process can obtain the preservative effect and the fermentation process may be further added to promote the fermentation process.

If the fermentation is insufficient, the size of the counter-phase is small and the storage period becomes short, which is not desirable.

The fermented glutinous rice is washed several times and then added to the jar to remove the water. Then, the glutinous rice in which the above-mentioned water is removed is crushed in a crusher to make a fine powder state, and then the raw solution of fruits, red ginseng and ginseng is added to crushed glutinous rice and kneaded evenly.

The kneaded glutinous rice is steamed in a steamer for 1 ~ 2 hours, then it is sliced moderately, and then it is sliced and dried. Then it is dried in the shade for about 2 ~ 10 days. The dried glutinous rice dough is cut to a suitable size to produce a glutinous rice counter. At this time, the shape of the glutinous rice opposing machine can be variously shaped such as round shape and square shape.

b) baking the produced counter-current.

The glutinous rice antiserum prepared in the above step is baked at a high temperature to prepare a swollen antagonist. At this time, the baking process is carried out at a temperature of 150 ° C to 200 ° C for 10 to 20 minutes with a glutinous rice counter and the puffers are puffed.

The swollen glutinous rice flour is swollen to 3 ~ 4 times its original size, and it is necessary to properly ferment glutinous rice in order to make a beautiful and good shape in the process of baking.

The swelling of the glutinous rice flour is caused by the expansion of air inside the glutinous rice counter and the expansion of pressure due to the vaporization of water and at the same time the thermodynamically unstable hydrogen bond is released between the amylopectin chains, The pores of the porous structure are formed and the volume is increased. The swelling of the glutinous rice flour should proceed smoothly so that the texture of the rice is softened.

Then, the swollen glutinous rice counter can cool down naturally in a cool, dry place and lower the temperature.

c) A step of mixing the raw juice of fruit, red ginseng and ginseng with the seasoning.

Fruit and red ginseng or raw ginseng solution is mixed with oranges.

The fruit is pulverized to extract the undiluted solution, and the red ginseng and the ginseng are also extracted by using the undiluted solution so as not to contain the foreign substance.

At this time, 1 to 3 parts by weight of the fruit stock solution, 1 to 3 parts by weight of the undiluted ginseng solution and 1 to 3 parts by weight of the undiluted ginseng solution are mixed with 100 parts by weight of the crude saponin to prepare a mixture of fruit, red ginseng and ginseng.

The fruit which can be used in the above is not limited to the present invention but includes, for example, apple, strawberry, peach, moth, mulberry, mango, tangerine, orange, grapefruit, lemon, apricot, citron, fig and jujube.

d) Apply a mixture of fruit, red ginseng and raw ginseng to the opposite side of the roast, and then add rice bran, dried fruits, red ginseng and ginseng together and finish with one.

To display the natural color and taste on the opposite side of the roast, dried fruits and red ginseng or ginseng, which are natural ingredients, are applied to the surface, and baked fruits with natural ingredients are prepared.

The dried fruit, red ginseng, ginseng, etc. to be applied can be selected according to the color of the product, and various forms can be manufactured in order to satisfy both the visual and taste of the consumer, .

Jochung's application method is both hand-operated to manufacture a small amount of high-priced goods by hand-immersing the glutinous rice counter which is swollen in the molten state, and mechanical methods capable of mass production or injection.

At this time, the thickness of the applied sunshine is 0.5 to 1 mm in order to satisfy the taste and texture of the food while maintaining the traditional taste.

It is preferable to apply the mixed morning syrup to the surface of the swollen glutinous rice counter and then apply the dried fruit, red ginseng, ginseng or the like in a size similar to that of rice bran by pulverizing or pulverizing the same in a powder state. By applying the above dried fruits, red ginseng and ginseng, color and texture unique to fruits, red ginseng and ginseng can be imparted and the visual aspect of the finished ginseng can be further satisfied.

e) Cutting and packing dried fruits, red ginseng, and ginseng into a packing container by taking out the raw food on the plate.

The finished product is to be completed as a single piece of fruit baked in packs of 10 or 20 pieces or large capacity.

A dish having a shape of a support made of dried fruit, ginseng, red ginseng, etc. so as to contain 10, 20, 50, and 100 pieces of Korean beef, was arranged on the above dish, .

The above dish is made by cutting thinly dried fruit, red ginseng, ginseng or the like, folding it into a frame with a frame, and then fixing the dried fruit, red ginseng, and ginseng to each other. .

According to the embodiment of the present invention, it is possible to manufacture a hanja coated with fruits, red ginseng, ginseng, etc. of various shapes and various natural ingredients, and its texture is also superior to that of a hanja prepared by a conventional method. Stimulating the consumer's sight and taste, it was possible to complete the Han-gwa which is better and has better texture.

Claims (4)

a) mixing a raw liquid of fruit, red ginseng, and ginseng with a raw liquid of glutinous rice while forming an opposing group,
b) drying and baking the prepared counter-
c) mixing the raw juice of fruit, red ginseng and ginseng with the crude juice,
d) Applying a mixture of fruit, red ginseng, and ginseng mixed with the raw juice to the baking counter, filling the rice with the dried rice, dried fruits, red ginseng and ginseng,
e) cutting and packing the dried fruits, red ginseng and ginseng into a packaging container, and then packing the prepared food into a packaging container. The method according to claim 1,
And 1 to 3 parts by weight of an undiluted ginseng solution. The method according to claim 1, wherein the crude fruit juice is prepared by mixing 1 to 3 parts by weight of a raw fruit juice, 1 to 3 parts by weight of a raw red ginseng solution and 1 to 3 parts by weight of a raw ginseng root. The method according to claim 1,
Wherein the glutinous rice antiseptic is baked at a temperature of 150 to 200 DEG C for 10 to 20 minutes. The method according to claim 1,
Characterized in that the thickness of the buffy coat to be applied to the baking counterclock is 0.5 to 1 mm.