KR20150071367A - Method for Making Manjyu - Google Patents
Method for Making Manjyu Download PDFInfo
- Publication number
- KR20150071367A KR20150071367A KR1020130158318A KR20130158318A KR20150071367A KR 20150071367 A KR20150071367 A KR 20150071367A KR 1020130158318 A KR1020130158318 A KR 1020130158318A KR 20130158318 A KR20130158318 A KR 20130158318A KR 20150071367 A KR20150071367 A KR 20150071367A
- Authority
- KR
- South Korea
- Prior art keywords
- manchuria
- control
- rice flour
- manju
- gluten
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims description 9
- 235000013312 flour Nutrition 0.000 claims abstract description 85
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 71
- 235000009566 rice Nutrition 0.000 claims abstract description 71
- 239000013049 sediment Substances 0.000 claims abstract description 24
- 241000209140 Triticum Species 0.000 claims abstract description 16
- 235000021307 Triticum Nutrition 0.000 claims abstract description 16
- 235000013601 eggs Nutrition 0.000 claims abstract description 6
- 238000004898 kneading Methods 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 5
- 235000020186 condensed milk Nutrition 0.000 claims abstract description 5
- 238000000465 moulding Methods 0.000 claims abstract description 5
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 4
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 4
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 3
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 3
- 235000013345 egg yolk Nutrition 0.000 claims abstract description 3
- 240000007594 Oryza sativa Species 0.000 claims abstract 4
- 108010068370 Glutens Proteins 0.000 claims description 37
- 235000021312 gluten Nutrition 0.000 claims description 37
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 36
- 235000011187 glycerol Nutrition 0.000 claims description 18
- 239000000843 powder Substances 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 9
- 239000004615 ingredient Substances 0.000 abstract description 8
- 235000009508 confectionery Nutrition 0.000 abstract description 7
- 239000000463 material Substances 0.000 abstract description 4
- 238000010009 beating Methods 0.000 abstract 1
- 230000007774 longterm Effects 0.000 abstract 1
- 238000005360 mashing Methods 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 67
- 230000001953 sensory effect Effects 0.000 description 29
- 238000011156 evaluation Methods 0.000 description 23
- 239000000523 sample Substances 0.000 description 20
- 230000005484 gravity Effects 0.000 description 14
- 230000000704 physical effect Effects 0.000 description 14
- 239000000654 additive Substances 0.000 description 11
- 239000000796 flavoring agent Substances 0.000 description 11
- 235000019634 flavors Nutrition 0.000 description 11
- 238000011282 treatment Methods 0.000 description 10
- 238000000926 separation method Methods 0.000 description 7
- 238000009826 distribution Methods 0.000 description 6
- 230000000877 morphologic effect Effects 0.000 description 6
- 230000000996 additive effect Effects 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- 230000008859 change Effects 0.000 description 4
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 210000003608 fece Anatomy 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000010871 livestock manure Substances 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 244000269722 Thea sinensis Species 0.000 description 2
- 235000014121 butter Nutrition 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- WQZGKKKJIJFFOK-QTVWNMPRSA-N D-mannopyranose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-QTVWNMPRSA-N 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 229930195725 Mannitol Natural products 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 240000001949 Taraxacum officinale Species 0.000 description 1
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 235000012411 boiled sweets Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000012512 characterization method Methods 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 239000010779 crude oil Substances 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 230000002522 swelling effect Effects 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/22—Partially or completely coated products coated before baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/38—Multiple-step
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Confectionery (AREA)
Abstract
Description
The present invention relates to a manufacturing method of Manju (Manju). More particularly, the present invention relates to a manju containing manju, which can be stored for a long time with excellent sensory qualities by controlling the ingredients of Manju's dough and sediment.
The history of sweets begins with the age of appeal, when we eat snacks such as nuts and citrus fruits. Japanese confectionaries are Chinese confectionaries and cake, a traditional Korean food, developed in Japan. Japanese Nara The Japanese confectionary began to be made in the Heian period and Japanese confection was added to the Japanese confection. Japanese confectionaries began to develop as tea and sweets in the Japanese culture developed by tea ceremony. As the agar was developed, it began to show a more developed form. In order to satisfy the preference according to the prevalence of the ages, And developed nutritional value to create an aesthetic product.
The first time Japanese phonographs were delivered to Korea was during the Japanese colonial period. In Korea, there was a tradition of changing grain (rice) to fruit shape in order to express fruits that are difficult to keep during royal ceremonies, but the type of Japanese confectionery that we know now comes from Japan. In Japan, related researches such as kneading method, manju content, and starch characteristics have been actively studied, and raw materials, physical properties, and various kinds of products are being developed. Currently, cookies are used mostly to make blood, but it is considered that products using rice are popular among the Koreans.
Rice is used as a stock in many countries in Asia as well as in Korea, and is one of the world's three largest food resources. Westernization and convenience of eating habits increase the preference for confectionery and baking instead of rice. Therefore, if flour used as main ingredient is replaced with rice flour, the amount of flour imports will decrease and rice can be used as food resource. Manchuria is known to be a high quality product for consumers because of its ability to hydrate powder particles, kneading ability, and water-holding ability of baked products rather than swelling properties.
Manchuria, which is currently being processed, is produced by using raw materials such as butter, flour, and sugar, and has advantages in terms of taste and preference, but it is not suitable for the taste of modern consumers who considers health. Manju produced by this project is a combination of wheat flour, egg, and crude oil. It does not contain water, butter, sugar, and produces manchuria that are healthier and differentiated. do.
Accordingly, the present invention proposes conditions for producing good quality products by improving the physical properties and roughness of rough skin when 30% ~ 50% of domestic rice flour is mixed in the production of the bark for handmade Manju By improving the palatability by improving the palatability by improving the durability of the dough, it is aimed to enhance the value and the enterprise as local specialty products.
In order to solve the above-mentioned problems, the present invention is to produce Manchu which is made by adding rice flour to Manchuria dough and adding baking powder and gluten to the dough, which can be stored for a long time with excellent sensory properties.
In order to accomplish the object of the present invention, the present invention provides a method for preparing a rice cake, comprising: kneading eggs, mixing salt and condensed milk, mixing wheat flour and rice flour, Stirring the sweet potatoes and crushing them to prepare the sediment; Molding the dough into the dough; Applying an egg yolk to the surface of the molding; Baking the molded product; And a step of cooling the molded product and packaging the molded product.
The manju according to the production method of the present invention was excellent in sensory properties and could improve storage stability.
Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings. The basic manufacturing method of Manchuria and the method of measuring Manchuria characteristics according to one embodiment of the present invention are as follows.
Production Example 1 - Preparation of manju
(1) Prepare eggs.
(2) Add and mix salt and condensed milk.
(3) Add and mix wheat flour and rice flour.
(4) After kneading, it is aged at 7 ° C for 1 hour and 30 minutes.
(5) We crush boiled sweet potato which is the bottom material.
(6) Add the additives and mature at 4 ℃.
(7) Divide the dough by 12 ~ 13g.
(8) It is formed by putting sediment.
(9) Manure weight is 42 ~ 43g.
(10) Apply yolk to the surface.
(11) Bake at 180 DEG C for 25 minutes.
(12) Cool and pack.
Experimental Example 1 - Height, weight and volume of Manchuria
The height of Manchuria was measured by baking, then cooling at room temperature and then using the highest part. The weights were measured 5-10 times using digital scales, respectively, and the mean values were shown. Manchuria volume was repeatedly measured using seed replacement method. The volume of Manchuria is represented by a-b (a: volume filled only by millet, b: volume of barley remaining after filling bread).
Experimental Example 2 - Measurement of texture of Manchuria
The texture of Manchuria was measured by using a texture analyzer (TA-XT2, Stable Micro System Co., England) after preparing samples of size 4 cm × 4 cm × 3 cm.
(Stable Micro System Ltd., Haslemerd, UK)
Experimental Example 3 - Sensory evaluation
The sensory evaluation of Manchuria according to the content of rice flour was conducted by selecting men and women as panelists in their 20s or older and explaining to them the purpose of the experiment, evaluation methods and measurement items, and sensory evaluation. The evaluation items of the sample were 9 points, which is very good on the 9 point scale, for the five characteristics of color, flavor, taste, texture, and overall-accept ability. I did not like it.
Various experiments were conducted on the basis of the above Preparation Examples and Experimental Examples, and the results are as follows.
1. Characteristics of Manchuria processed according to basic rice flour content
Weight, height, volume, texture and sensory evaluation were measured using 100% gravitational control and 10%, 30% and 50% basic rice flour.
(1) Characteristic and morphological characteristics of Manchuria
Table 3 shows the results obtained by adding the basic rice flour to the Manchu dough in various concentrations. The surface of Manchuria, which was made by adding rice flour to manchuria made from wheat flour, was cracked and showed a rougher and pine trail depending on the concentration.
Manure weight, height and volume were measured and the results are shown in Table 4. Manchurial height and volume were lower when rice flour was added. This is the result of the fact that the dough with rice flour was not swollen compared to the dough of wheat flour.
(2) Properties of Manchuria
Table 5 shows the physical properties of Manchuria with addition of rice flour. Hardness increased with increasing addition of rice flour compared with that of Manchuria prepared with wheat flour. The addition of 50% rice flour showed 3.4 times higher value than that of control.
(g.Sec)
0.08
0.01
0.01
0.01
0.00
5.3
0.00
0.08
0.01
0.00
0.06
0.04
0.01
(3) Sensory evaluation of Manchuria
Table 6 shows the sensory evaluation results of Manchuria according to the addition of the control and basic rice flour. The color and flavor were higher in the control group than the basic rice flour added group at 8.00 and 7.00. In the case of taste and texture, the control and 10% addition of rice flour were similar, and the sensory qualities of taste and texture decreased remarkably as the amount of rice flour added increased. The overall acceptability was also low as the rice flour addition was increased, and rice flour addition had an adverse effect on the sensory properties of Manchuria.
2) Characteristics of Manchuria Processed According to Improved Method of Rice Flour (Modified Rice Flour) Content
Weight, height, volume, texture and sensory evaluation were measured using Manchu made with 100% gravitational control and 30% and 50% improved rice flour.
(1) Characteristic and morphological characteristics of Manchuria
Table 8 shows the properties of Manchuria prepared by adding the improved rice flour. Manchuria containing 30% and 50% of rice flour showed no significant difference from that of the control prepared with wheat. The weight and height did not show any significant difference from those of manju made with wheat flour, and rice flour was added up to 50% It is thought that Manchuria can be manufactured.
(2) Properties of Manchuria
As a result of measuring the physical properties by the addition of the improved rice flour, the hardness of 30% was slightly lower than that of the control, and in the case of Manchuria containing 50% of rice flour, it was slightly higher than that of the control, Is not significantly changed.
(g.Sec)
0.08
0.01
0.01
0.14
0.02
75.5
0.00
0.12
0.02
0.01
(3) Sensory evaluation of Manchuria
Table 11 shows the sensory evaluation results of manju with improved rice flour and wheat flour.
In the case of the color, the control value of the control was higher than that of the rice flour. The flavor of the control was not significantly different from that of the control. In case of taste and texture, the improved rice flour was not significantly different from that of the control rice, unlike the basic rice flour and manchurian produced, and the overall preference was similar to that of the control rice, so that 30 ~ 50% of rice flour could be added .
3) Characterization of Manchuria according to viscosity addition
Manju was prepared by adding viscosity increasing agent to improve the viscosity according to the addition of rice flour. Manju was prepared by addition of 22.8% of rice flour, rice flour, rice flour, and 0.5% of rice flour, rice flour and rice flour, respectively.
(1) Characteristic and morphological characteristics of Manchuria
As a result of examining the characteristics of Manchuria, there were no significant differences between the viscosity increasing agent and the control. The results of the comparison of the weight, height and volume of the samples showed no significant difference according to the treatments such as the addition of the additives and the addition of no additives.
(2) Properties of Manchuria
As a result of measuring the physical properties of Manchu prepared by adding wheat flour, viscosity additive, and rice flour without adding viscosity increasing agent, there was no significant difference in all treatments. Thus, the effect of improving the physical properties did not appear.
(Control)
0.07
0.01
0.00
However,
0.02
0.01
0.00
(No additives)
0.07
0.01
0.00
(3) Sensory evaluation of Manchuria
The sensory evaluation results of Manchuria are shown in Table 16. Color, and flavor were not significantly different from those of the control. However, taste, texture, and viscosity were lower than those of the control and non - additive groups. The overall acceptability of Manchuria was also lower than that of the non - additive group.
(Control)
However,
(No additives)
4) Characteristics of Manchuria processed according to gluten addition
Weight, height, volume, moisture, texture and sensory evaluation were evaluated using manchus made with 100% gravity and 50% improved rice flour, manju, gluten 0.5 and 1%.
(1) Characteristic and morphological characteristics of Manchuria
Manju was prepared by mixing gravity and modified rice flour at 50:50, and manure was prepared by adding 0.5% and 1% of gluten to improve physical properties. The properties of Manchuria were not significantly different from those of control flour, and rice flour was slightly higher in weight. Height did not change significantly depending on the amount of gluten added, but it was slightly higher than that of control flour. There was no significant difference in the volume depending on the treatments.
(Gravity fraction)
(2) Properties of Manchuria
In order to improve the physical properties of Manchurus prepared by adding rice flour, 0.5% and 1% of gluten were added and the physical properties of the manchans were measured. In the case of hardness indicating the degree of hardness of Manchuria, Manchuria produced by addition of rice flour was lower than that of control by wheat flour. Especially, Manchuria added with 0.5% of gluten showed the lowest value of 1766.14g. In the case of elasticity, cohesiveness and elasticity, there was no significant difference between control and treatment, but gumminess and chewiness were higher than control. From the characteristics of physical properties, it is considered that 0.5% of gluten should be added in the manufacture of manchuron added with rice flour.
(Gravity fraction)
(3) Sensory evaluation of Manchuria
Table 17 shows the results of sensory evaluation by adding rice flour and gluten. The color was lowest in control group (4.83) and the highest value was 7.75 in Manju I containing 0.5% of rice flour and gluten. In the case of incense, there was no significant difference in all treatments. Taste and texture were the lowest values in the control, and the treatments with gluten added to rice flour and rice flour were not significant. The overall acceptability was also the lowest in control (4.50) prepared with wheat flour. Manju I, which was prepared with 0.5% of rice flour and gluten, showed the highest value at 7.58.
In order to improve the physical properties, 0.5% and 1% of gluten were added and it was considered to be suitable to add 50% of rice flour and 0.5% of gluten according to texture and sensory evaluation results.
(Gravity fraction)
1) Mean ± SD
2) Means in the row with different superscrips are significantly different at p <0.05
Sensory properties were assessed on 9 point scale where 1 = extremely bad or slight, 9 = extremely good or much
5) Manchurian properties with B.P and gluten added to sediment
Manchuria were prepared by mixing B.P and gluten in sediments to improve separation of manchuria and sediment. The weight, height, and height of Manchuria, which were prepared by adding 50% rice flour and 50% gravitational force to the control and control dough, 1% DBP + BP, 0.5% gluten, Volume, moisture, texture and sensory evaluation.
(1) Characteristic and morphological characteristics of Manchuria
In order to improve separation of manchuria and sediment, BP and gluten were added to the sediments and the surface of Manchuria was not significantly different. However, the degree of separation between sediment and poultry was examined by cutting surface. As the content of gluten increased, And it was confirmed that it was small.
The weight of Manchuria did not change largely according to the treatments of control and sediment, but the height and volume increased with increasing gluten content.
(2) Properties of Manchuria
Table 20 shows the results of measuring the physical properties according to the amount of gluten added to improve the degree of separation between Manchuria and sediment. In the case of hardness, the tendency was increased as the amount of gluten was increased, and the cohesiveness and elasticity did not show any significant difference. In the case of gum and chewiness, there was a tendency to increase with increasing amount of gluten.
(3) Sensory evaluation of Manchuria
In order to improve the separation of Manchurian blood and sediment, the sensory evaluation of Manchuria according to the amount of gluten added showed the highest value of 8.11 in Manchuria added with 1% BP and 1% gluten in the sediment. Showed no significance depending on the treatment. In case of taste, the control value was the lowest value of 5.00 and there was no significant difference according to the addition amount of gluten. The overall preference was also the lowest in the control group and did not show any significant difference depending on the amount of gluten added.
Therefore, to improve the separation of manchuria and sediment, it may be better to add B.P 1% and 1% gluten to the sediment.
1) Mean ± SD
2) Means in the row with different superscrips are significantly different at p <0.05
Sensory properties were assessed on 9 point scale where 1 = extremely bad or slight, 9 = extremely good or much
6) Characteristics of Manchuria processed according to the amount of glycerin added
In order to improve the gloss of Manchuria, experiments were carried out according to the concentration of Mannipeg glycerin in the conditions previously tested. In the control, 50% of rice flour and 50% of gravity were added to the control and control dough, 1% of dip, 1% of gluten, 1% of glycerin in control dough, 1% of dip and BP, 1% of gluten, 2% of glycerin in control dough, Weight, height, volume, moisture, texture and sensory evaluation of Manchuria prepared by adding 1% BP and 1% gluten.
(1) Characteristic and morphological characteristics of Manchuria
Manchuride N and mannitol O added with glycerin were found to be lustrous with the addition of glycerin for the improvement of manchip gloss, but there was no significant difference according to the addition amount of glycerin. In the cut sections, the degree of separation of blood and sediment was low in Manchurian M, N, and O with BP and gluten added to the sediments compared to the control.
(2) Properties of Manchuria
The results of measurement of physical properties by adding mannose phyglycerin are shown in Table 24. Hardness indicating the degree of hardness of Manchuria did not show any significant difference in all treatments, and elasticity, cohesiveness, gumminess, elasticity showed no significant change with addition of glycerin. Therefore, it seems that the change of physical properties does not appear with the addition of glycerin.
(3) Sensory evaluation of Manchuria
The sensory evaluation was carried out with the addition of glycerin to improve the glossiness of Manchuria. The color was lowest with glycerin 2% and the control value was the highest at 7.9. In case of flavor and texture, no significant difference was observed in all treatments. In case of taste, 2% of glycerin showed the lowest value. The overall acceptability was also the lowest in glycerin 2% and 7.3% in Manju N, which was added with 1% glycerin.
Therefore, 1% of glycerin should be added to improve the glossiness of the dandelion.
1) Mean ± SD
2) Means in the row with different superscrips are significantly different at p <0.05
Sensory properties were assessed on 9 point scale where 1 = extremely bad or slight, 9 = extremely good or much
7) Results of storage test
After baking, Manchuria was sprayed with 95% alcohol in the upper and lower parts of the inside of the packaging container immediately before wrapping, and then Manchuria was put into the bag and stored at 20 ℃ for 20 days. , The storage period was extended by 50% or more.
Although the present invention has been described with reference to the above embodiments, the present invention is not limited thereto. It is to be understood that the above-described embodiments may be modified or changed without departing from the spirit and scope of the present invention, and those skilled in the art will recognize that such modifications and changes are also within the scope of the present invention.
Claims (3)
Stirring the sweet potatoes and crushing them to prepare the sediment;
Molding the dough into the dough;
Applying an egg yolk to the surface of the molding;
Baking the molded product; And
And cooling the molded product and then packaging the molded product.
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Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101898704B1 (en) | 2018-02-09 | 2018-09-14 | 주식회사 비엔씨제과 | Cheese fondue Manju and manufacturing method thereof |
KR20180120460A (en) * | 2017-04-27 | 2018-11-06 | 산채뜰 농업회사법인 주식회사 | Manju comprising wild vegetables and manufacturing method of the same |
KR20190045066A (en) * | 2017-10-20 | 2019-05-02 | 재단법인 전주농생명소재연구원 | Method for producing manju using naturally fermented peach starter and peach paste |
KR20210046970A (en) * | 2019-10-21 | 2021-04-29 | 한태주 | Manufacturing method of Pie-Manju |
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2013
- 2013-12-18 KR KR1020130158318A patent/KR20150071367A/en active IP Right Grant
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20180120460A (en) * | 2017-04-27 | 2018-11-06 | 산채뜰 농업회사법인 주식회사 | Manju comprising wild vegetables and manufacturing method of the same |
KR20190045066A (en) * | 2017-10-20 | 2019-05-02 | 재단법인 전주농생명소재연구원 | Method for producing manju using naturally fermented peach starter and peach paste |
KR101898704B1 (en) | 2018-02-09 | 2018-09-14 | 주식회사 비엔씨제과 | Cheese fondue Manju and manufacturing method thereof |
KR20210046970A (en) * | 2019-10-21 | 2021-04-29 | 한태주 | Manufacturing method of Pie-Manju |
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