KR20160017835A - Method for manufacturing yukwa pastry and yukwa pastry manufactured by using the same - Google Patents

Abstract

According to an embodiment of the present invention, a method for manufacturing a fried sweet rice snack comprises: a step of using dough to manufacture a fried sweet rice snack base in which air bubbles are formed; a step of coating crumbs on the outer surface of the fried sweet rice snack base; a step of coating a first content on the surface of the air bubbles in the fried sweet rice snack base; and a step of injecting a second content into the coated fried sweet rice snack base. By using the method of the present invention, a user can mass-produce the fried sweet rice snack with various tastes.

Description

Technical Field [0001] The present invention relates to a method for producing a yoghurt and a method for producing the same,

The present invention relates to a process for producing an oily product and an oily product produced by using the same.

 Korean traditional confectionery is a traditional Korean confectionery. It is made by kneading honey, sugar, sugar, etc. in the grain powder and kneading it with oil, or by frying, sticking and hardening fruits, fruits and roots of plants with honey. 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.

Generally, the production process of yoghurt, which is generally referred to as a Korean confectionery, includes a step of immersing glutinous rice as a raw material, a step of grinding the glutinous rice, grinding the glutinous rice, adding soybean soup and the like, A step of expanding the molded article by hot water, and a step of putting up a stain such as a peel.

Yukwa is a traditional confectionery widely used in holidays, wedding ceremonies, ceremonies, and ceremonies. Due to this awareness of yuchu, it is not perceived as an ordinary food cake even though it is a traditional food. One of the main obstacles to the popularization of Yue can be found in the reasons for retention and the failure of Yue to change in accordance with the taste of modern people.

Yukwa is a fermented food which is related to the action of microorganisms in the soaking process, so it is difficult to store for 4 weeks at 30 ℃. These difficulties in preservation are expected to be overcome by research on oxygen barrier packaging, addition of antioxidants, and addition of methylcellulose.

Ultimately, to modernize Yoo-hyun, it is necessary to follow a transformation that suits the taste of modern people. In order to modernize the yuwa, attempts have been made to change the color and taste of the yuwang which is attached to the surface of yuwa. In addition, especially in the case of Yukwa, the water collected during heating through the frying process expands, and the glutinous rice starch mixed with it forms a porous structure, and inserts a material that gives a unique taste to the inside of Yuka, There have been attempts to make. However, in spite of the structure and manufacturing characteristics of such an oily product, studies for introducing other ingredients into the oily product by using the distilled water of the oily product and studies for mass production are insufficient.

It is an object of the present invention to provide an oil production method which enables a cavity to be formed on an oil palm base in order to introduce other ingredients into the oil palm.

A method of manufacturing a yogurt according to an embodiment of the present invention includes the steps of preparing a yogurt base having a cavity formed therein by using a dough, wring an object on the outer surface of the yogurt base, Coating the contents and injecting the second contents into the interior of the coated oil and base.

Here, the dough may contain 75 to 90% by weight of glutinous rice flour, 9 to 13% by weight of sweet potato flour, 5 to 10% by weight of alcohol, and 0.5 to 1% by weight of soybean meal.

In addition, the step of producing an oily base in which a hollow is formed is a step of making a glutinous rice powder by pulverizing the glutinous rice into water and then pulverizing the glutinous rice powder to produce a paste containing glutinous rice flour, sweet potato flour, To 5 mm in thickness and then primary drying at 40 ° C to 60 ° C and secondary drying of the primary dried dough at 15 ° C to 35 ° C by cutting to a predetermined size.

Here, the primary drying is performed for 3 hours to 6 hours, and the secondary drying is performed for 1 hour to 3 hours.

In addition, the step of fabricating the oily base in which the cavity is formed may further include a step of hot-expanding the dough after the secondary drying.

Here, the step of hot-water-expanding comprises a first hot-water-blowing step in which the second-dry-finished dough is hot-distilled at 100 ° C. to 120 ° C. for a first time, and a second hot- And includes a hot-water expanding step.

Here, the first time may be shorter than the second time, the first time may be 1 minute to 1 minute and 50 seconds, and the second time may be 3 minutes and 40 seconds to 4 minutes.

In addition, the first contents may comprise chocolate.

Here, the step of coating the first contents on the inner cavity surface of the oily base may include the steps of forming a hole of 2 mm to 5 mm communicating with the cavity on the surface of the oily base, rotating the oily base with the chocolate being injected through the hole .

In addition, the chocolate may be a gel-like chocolate having a temperature of 30 [deg.] C to 40 [deg.] C.

According to the process for producing milk pulp according to the embodiment of the present invention, it is possible to form a cavity on the milk base and to easily introduce the ingredients into the milk, thereby enabling mass production of milk with various flavors .

1 is a flow chart of a method of manufacturing a flour according to an embodiment of the present invention.
2 is a flow chart of a method of manufacturing an oily base according to an embodiment of the present invention.
3 is a graph showing the moisture content of the dough according to an embodiment of the present invention.
4 is a graph showing the moisture content of the jacket of the dough according to an embodiment of the present invention.
5 is a graph showing the density of the oil-and-fat base after the hot-water distillation step.
FIG. 6 is an exemplary view of a process of charging a first contents according to an embodiment of the present invention. FIG.
FIG. 7 is a cross-sectional view of a whey prepared by a whey production method according to an embodiment of the present invention. FIG.
FIG. 8 is a cross-sectional photograph of an actual whey produced by the whey production method according to the embodiment of the present invention.

It is to be understood that the specific structural or functional description of embodiments of the present invention disclosed herein is for illustrative purposes only and is not intended to limit the scope of the inventive concept But may be embodied in many different forms and is not limited to the embodiments set forth herein.

The embodiments according to the concept of the present invention can make various changes and can take various forms, so that the embodiments are illustrated in the drawings and described in detail herein. It should be understood, however, that it is not intended to limit the embodiments according to the concepts of the present invention to the particular forms disclosed, but includes all modifications, equivalents, or alternatives falling within the spirit and scope of the invention.

The terms first, second, etc. may be used to describe various elements, but the elements should not be limited by the terms. The terms may be named for the purpose of distinguishing one element from another, for example, without departing from the scope of the right according to the concept of the present invention, the first element may be referred to as a second element, The component may also be referred to as a first component.

It is to be understood that when an element is referred to as being "connected" or "connected" to another element, it may be directly connected or connected to the other element, . On the other hand, when an element is referred to as being "directly connected" or "directly connected" to another element, it should be understood that there are no other elements in between. Other expressions that describe the relationship between components, such as "between" and "between" or "neighboring to" and "directly adjacent to" should be interpreted as well.

The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. The singular expressions include plural expressions unless the context clearly dictates otherwise. In this specification, the terms "comprises" or "having" and the like are used to specify that there are features, numbers, steps, operations, elements, parts or combinations thereof described herein, But do not preclude the presence or addition of one or more other features, integers, steps, operations, components, parts, or combinations thereof.

Unless defined otherwise, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Terms such as those defined in commonly used dictionaries are to be interpreted as having a meaning consistent with the meaning of the context in the relevant art and, unless explicitly defined herein, are to be interpreted as ideal or overly formal Do not.

Hereinafter, embodiments of the present invention will be described in detail with reference to the drawings attached hereto.

1 is a flow chart of a method of manufacturing a flour according to an embodiment of the present invention.

A method of manufacturing a flour according to an embodiment of the present invention includes the steps of: (S100) forming an oily base having a cavity formed therein; (S200) wringing an oyster on the outer surface of the oily base; Coating the contents (S300), and injecting the second contents into the coated oily base (S400).

The oily base is a main constituent part of the oyster which is treated with glutinous rice as a main ingredient. The oyster base according to the embodiment of the present invention may include glutinous rice flour, sweet potato flour, liquor, To 90 wt%, sweet potato powder 9-13 wt%, sake 5 to 10 wt%, and bean product 0.5 to 1 wt%.

2 is a flow chart of a method of manufacturing an oily base according to an embodiment of the present invention.

The step (S100) of producing an oily base comprises steps (S110) of producing a glutinous rice powder by pulverizing the glutinous rice with water, a step (S120) of producing a dough including glutinous rice flour, sweet potato flour, (S130) drying the kneaded mixture at a temperature ranging from 40 to 60 DEG C (S130), drying the kneaded mixture to a predetermined size, and drying the kneaded mixture at 15 DEG C to 35 DEG C (S140) .

In the embodiment of the present invention, glutinous rice is soaked in water for 10 days, ground in a mortar and then crushed into a fine powder. The thus prepared glutinous rice flour is mixed with sweet potato flour, bean sprouts and sake to produce a flaky dough.

The step of performing the primary drying of the thus-produced dough (S130) is carried out at a temperature of 40 ° C to 60 ° C while spreading the dough thinly. The primary drying can be done for about 3 hours to 6 hours, but is not necessarily limited thereto. Primary drying is a drying step of the dough, which takes place at a relatively high temperature, so that the dough can contain adequate moisture.

Also, the dough is firstly thinned to have an even moisture content.

3 is a graph showing the moisture content of the dough according to an embodiment of the present invention.

The optimum level of moisture content of the dough for making the yucca is 15 to 20 wt%. If the moisture content is excessive, the dough may be excessively swollen at the time of pouring the dough into the oil, so that the shape of the oily base can not be obtained. When the moisture content is low, the oily base is not swollen and has a crispy texture I can not.

The average moisture content of the dough is suitably in the range of 15 to 20 wt% as mentioned above in order to allow the oily base to have an appropriate appearance and texture for producing oily products in the oily product manufacturing process.

The results of FIG. 3 show that the dough including glutinous rice flour, sweet potato flour, liquor and bean sprouts was dried at 40 ° C to 60 ° C and dried at 80% humidity for 5 hours.

As shown in FIG. 3, it can be confirmed that the dough has an appropriate moisture content of 15 to 20% by weight at 40 ° C to 60 ° C as a result of primary drying. If the product is subjected to a drying process at a temperature exceeding 60 ° C for 5 hours, the content of water contained in the dough falls below an appropriate level, and if the product is subjected to a drying process at a temperature of less than 40 ° C for 5 hours, The moisture content is above the appropriate level.

However, if the primary drying process lasts more than 6 hours, there may be slight changes, but there is little change in the moisture content in the dough depending on the drying temperature. In other words, it is meaningless to increase the duration by almost equilibrium pressure in the dry condition and evaporation of water in the dough.

The dough having an average moisture content of 15 to 20% by weight obtained through the primary drying process is again cut to a predetermined size and then subjected to secondary drying at 15 to 35 ° C. (S 140).

4 is a graph showing the moisture content of the surface of the dough according to an embodiment of the present invention.

The surface moisture content data of the dough shown in Figure 4 is the result of performing secondary drying in an environment having 75% humidity for 2 hours at 15 ° C to 35 ° C.

The second drying of the dough after the first drying process is performed by cutting the dough into a predetermined size so as to have a shape of oily. The second drying process further reduces the amount of water contained in the outer surface of the dough of a predetermined size (the area contacting the outside air). By reducing the moisture content of the shell to 7 to 10% by weight, it is possible to reduce the excessive expansion of the shell during hot-water puffing so as to have an outer shape as a puddle, and prevent the puddle from being broken or punctured by swelling inside the puddle.

The dough prepared for the manufacture of yucca is firstly dried and the dough is heated and puffed after the second drying. The hot water blowing step includes a first hot water warming step (S150) and a second hot water warming step (S160).

In the first hot-water extolling step (S150), the dough after the second drying is hot-distilled for a first time at 100 ° C to 120 ° C. In this process, the temperature of the water contained in the dough increases and the gas is discharged to the outside during the vaporization process. The dough expands while radiating.

Here, the first time may be from 1 minute to 1 minute and 50 seconds, and during the first time, the dough is expanded by oiling the dough, and solidified into a solid to become the basis for the oil.

The water contained in the inside of the dough expands through the first distilling step (S150) and expands the dough itself while expanding it. (S150), and then the second squeeze-out (S160). The secondary squeeze blowing (S160) may be performed for a second time at 160 DEG C to 180 DEG C, and the second time may be 3 minutes and 40 seconds to 4 minutes.

In the case of performing the water-boiling expansion for 4 minutes or more, there is a fear that the surface of the oil-based base produced through the first water-boiling expansion step (S150) is discolored. Also, when the oil base is exposed to the oil for a long time, a large amount of oil seeps into the oil base, and the exposure time to the air increases to remove the oil that seeps, which may cause rancidity.

In the second hot-water extrusion step (S160), the moisture content of the outer surface of the dough and the inner moisture content of the dough are different from each other as the dough is subjected to two drying steps according to the embodiment of the present invention, The relatively large amount of water contained in the inside is heated again and vaporized to form a cavity inside the oily base or reduce the internal density of the oily base.

5 is a graph showing the density of the oil-and-fat base after the hot-water distillation step.

The cross-sectional diameter of the oil-and-fat base after the boiling-expansion step is about 4 to 4.1 cm. Referring to FIG. 5, which is a result of measuring the density from the center, it can be seen that the density at the center of the oil- . That is, by exposing the oil base to the heat at a higher temperature than the first oil squeezing step (S150) during the second squeezing step (S160), the water remaining inside is re-expanded to form a cavity inside the oil base Or reduce the internal density of the oily base.

In general, the proper density of the oil base is 0.35 to 0.4 g / cm 2. The density of the oily base means the dense degree of the porous tissue formed on the oily base. The proper density of the yu base is the density that allows the consumer to have the best texture considering the degree of the yu base being broken.

As shown in FIG. 5, it can be seen that the density gradually decreases toward the inner center of the oily base. That is, the center density of the oily base is reduced to 0.05 g / ㎠, and the outer surface of the oily base has the above-mentioned proper density of 0.37 to 0.38 g / cm 2 through the first and second heating and distilling steps.

According to the present invention, an oily base having a cavity therein is manufactured and the oysters are worn on the outer surface of the oily base (S200). The step S300 of coating the first contents on the inner cavity surface of the oily base on which the oily surface is formed forms a hole of 2 mm to 5 mm that can communicate with the inner cavity on the surface of the oily base. The first contents are introduced through this hole.

In particular, the first contents are introduced and the inner contents are coated so that the first contents isolates the oil and base from the second contents. This prevents the loss of oil and water base due to moisture even if moisture is contained in the second contents.

FIG. 6 is an exemplary view of a process of charging a first contents according to an embodiment of the present invention. FIG.

FIG. 7 is a cross-sectional view of a whey prepared by a whey production method according to an embodiment of the present invention. FIG.

FIG. 8 is a cross-sectional photograph of an actual whey produced by the whey production method according to the embodiment of the present invention.

6, an injection 500 containing a first contents 300 is connected to a hole 110 formed in a surface of a water base 100, and the first contents 300 (300) are connected while the water base 100 is rotated, Into the inside of the oily base 100. Wherein the first contents 300 may be a liquid chocolate having a temperature range of 30 [deg.] C to 40 [deg.] C. After the inner surface of the oily base 100 is coated using the first contents 300, the second contents 400 are injected into the coated oily base 100. The second contents (400) can use various food materials according to their preferences.

As shown in FIGS. 7 and 8, an oily base 200 is worn on the outer surface of the oily base 100, and the first contents 300 are coated on the inner cavity surface in the oily base 100 And the second contents 400 are formed inside the oily base 100.

That is, according to the oil production method according to the embodiment of the present invention, the oily base in which the inner cavity is formed while performing the first and second pre-expansion processes with the pre-dried and the second dried pre- It is possible to insert the content suitable for the taste into the inner cavity and mass production of the yuzu which can feel a more various taste.

100 Yume base
110 holes
200 stolen
300 First Contents
400 Second Contents
500 Injection

Claims (12)

As a method for producing an oily ingredient,
(a) preparing an oily base having a cavity formed therein by using a dough;
(b) wiping the oysters on the outer surface of the oily base;
(c) coating the first contents on the inner cavity surface of the oily base; And
(d) injecting the second contents into the interior of the coated oily base. The method according to claim 1,
Characterized in that the dough comprises 75 to 90% by weight of glutinous rice flour, 9 to 13% by weight of sweet potato flour, 5 to 10% by weight of malt, 0.5 to 1% by weight of bean sprouts. 3. The method of claim 2,
The step (a)
Milling the glutinous rice to water and then pulverizing the glutinous rice powder to produce glutinous rice flour;
Preparing a dough comprising glutinous rice flour, sweet potato flour, bean sprouts and sake;
Spreading the dough to a thickness of 2 mm to 5 mm and primary drying at 40 ° C to 60 ° C; And
Wherein the preliminarily dried dough is cut to a predetermined size and then subjected to secondary drying at 15 to 35 ° C. The method of claim 3,
Wherein the primary drying is performed for 3 to 6 hours, and the secondary drying is performed for 1 to 3 hours. The method of claim 3,
The step (a)
Further comprising the step of hot-distilling the dough after the second drying. 6. The method of claim 5,
Wherein the hot-water-
A first hot-water-expanding step of hot-expanding the dough after the second drying at a temperature of 100 ° C to 120 ° C for a first time; And
And a second hot-water-expanding step of hot-water-expanding at 160 ° C to 180 ° C for a second time. The method according to claim 6,
Wherein the first time is shorter than the second time. 8. The method of claim 7,
Wherein the first time is 1 minute to 1 minute and 50 seconds, and the second time is 3 minutes to 40 seconds to 4 minutes. The method according to claim 1,
Characterized in that the first contents comprise chocolate. 10. The method of claim 9,
The step (c)
Forming a 2 mm to 5 mm hole in the surface of the oily base to communicate with the cavity;
And rotating the oily base while injecting the chocolate through the hole. 10. The method of claim 9,
Characterized in that the chocolate is gelatinized chocolate having a temperature of 30 캜 to 40 캜. 11. Whey produced by the method according to any one of claims 1 to 11.

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