KR20160078324A - Korean traditional cookie manufacturing method having fruits - Google Patents

Abstract

Disclosed is a method for manufacturing Korean traditional cookies with fruits attached thereto, wherein the cookies have a smooth texture while maintaining original tastes of the fruits. The method for manufacturing Korean traditional cookies according to an aspect of the present invention comprises the steps of: immersing glutinous rice in water at 28-32°C to ferment the glutinous rice; pulverizing the fermented glutinous flour, followed by kneading and then aging; steaming the aged glutinous flour, pouring the steamed glutinous flour in a mold, to which fermented potato starch are added, followed by molding and then drying; frying the molded and dried glutinous dough in oil to form a glutinous rice base; smashing and drying fruits to form fruit attachments; coating a surface of the glutinous rice base with grain syrup or starch syrup, and then attaching the fruit attachments thereto.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a method of manufacturing a fruit,

The present invention relates to a fruit as long as it is attached and a manufacturing method.

Korean traditional confectionery Han-ka (Korean confectionery) is called Korean traditional Korean soup, and is a traditional Korean confectionery called Korean confection or Chinese confection. Korea is a traditional Korean confectionery made of rice, flour, nuts, etc. and made from honey and oil as a basic ingredient. The kinds of Korean confectionery are confectionery, confectionery, , And sedimentation, sugarcane, and sugar. Among them, the luteolate (yuwa) is fried in oil and is said to be a lion.

In recent years, with the increasing consumption of rice and the interest in slow food (slow food), Korean traditional food has attracted attention. It is a slow food that takes about a month to complete, and is a natural health food that does not contain any sugar or chemical additives.

Korean Patent No. 1083524

The present invention meets the recent food trends of simple processing of natural grains or fruits without additive, so long as the fruits are attached and a method of manufacture.

Other objects of the present invention will become more apparent through the embodiments described below.

A method and a manufacturing method according to one aspect of the present invention include a step of fermenting glutinous rice by immersing glutinous rice in water at 28 to 32 ° C, pulverizing and kneading the fermented glutinous rice powder and aging, aging the aged glutinous rice flour Drying the formed and dried glutinous rice dough in an oil to form a glutinous rice ground; grinding and drying the fruit to form a fruit adherent; and adding glutinous rice And the step of coating the surface of the base with corn syrup and starch syrup and then attaching the fruit attachment.

The method and the method according to the present invention may include one or more of the following embodiments. For example, the fruit may include one selected from apple, banana, pear, persimmon, jujube, plum, plum, pineapple, grape, strawberry, peach, orange, kiwi, watermelon, mango, melon, blueberry, . And the fruit can be dried by lyophilization.

The present invention can provide a method of producing a soya sauce which is harmonized with a sauce having a soft texture and maintains the original taste of the fruit to provide an excellent taste.

Further, the present invention can provide a healthful manufacturing method because it does not use any additives other than fruit.

1 is a flow chart illustrating a method of forming a glutinous rice background in a method and a method according to an embodiment of the present invention.
FIG. 2 is a flow chart illustrating one embodiment of a fruit and a method of manufacturing according to an embodiment of the present invention.
Fig. 3 is a view illustrating one example according to the first embodiment of the present invention, in which an apple is attached; Fig.
Fig. 4 is a view illustrating one example according to a second embodiment of the present invention, in which a banana is attached; Fig.

BRIEF DESCRIPTION OF THE DRAWINGS The present invention is capable of various modifications and various embodiments, and specific embodiments are illustrated in the drawings and will be described in detail in the detailed description. It is to be understood, however, that the invention is not to be limited to the specific embodiments, but includes all modifications, equivalents, and alternatives falling within the spirit and scope of the invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

The terminology used in this application is used only to describe a specific embodiment and is not intended to limit the invention. The singular expressions include plural expressions unless the context clearly dictates otherwise. In the present application, the terms "comprises" or "having" and the like are used to specify that there is a feature, a number, a step, an operation, an element, a component or a combination thereof described in the specification, But do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components, or combinations thereof.

The terms first, second, etc. may be used to describe various components, but the components should not be limited by the terms. The terms are used only for the purpose of distinguishing one component from another.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Reference will now be made in detail to embodiments of the present invention, examples of which are illustrated in the accompanying drawings, wherein like reference numerals refer to the like elements throughout the specification and claims. The description will be omitted.

The present invention relates to a method of attaching one of grains or fruits to a glutinous rice ground and a method for producing the same. Hereinafter, a method for producing a glutinous rice base for manufacturing a rice gruel according to the present invention will be described with reference to FIG.

1 is a flow chart illustrating a method of forming a glutinous rice background in a method and a method according to an embodiment of the present invention.

Referring to FIG. 1, a method for forming a glutinous rice ground comprises the steps of washing glutinous rice and immersing it in water and fermenting it, pulverizing the fermented glutinous rice into a fine powder form, adding soybean powder to the ground glutinous rice, , Stirring the glutinous rice dough after stirring, forming and drying, and frying to form a glutinous rice ground

After washing the glutinous rice, the glutinous rice is immersed in clear water at 28 ~ 32 ℃ and fermented for about 10 ~ 20 days without adding any additives while keeping the temperature and humidity constant. If the temperature of the water for fermentation is less than 28 ° C, the fermentation is slow or inefficient, and if the temperature of the water is more than 32 ° C, it is likely to become rotten. A slight odor is produced during the fermentation process, but beneficial microorganisms are produced by the fermentation process. The fermented glutinous rice can be further washed.

Fermented glutinous rice is crushed into fine powder form to form glutinous rice flour. Fermented glutinous rice may be subjected to two or more pulverization processes. The grinding process can be performed by a general grinding machine, but can also be performed manually.

A bean to be used in the dough is prepared prior to kneading the ground glutinous rice flour. As soybeans used for the production of beans, various soybeans such as soybean, mung bean, pea, kidney bean, black soybean can be used, and the present invention is not limited by the kind of soybean. Soak the beans in water, soak them in water for a day and then extract the beans. When the glutinous rice flour is kneaded, the bean sprouts are firmly adhered to each other by the protein component, and the texture of the confection is further softened. Of course, it is also possible to knead glutinous rice flour without adding soybean concentrate if necessary.

Add soybean powder to glutinous rice flour and knead it thinly. Then, the kneaded glutinous rice is matured for more than one day as needed, in order to obtain a soft texture.

Mix the kneaded glutinous rice powder with steam for 4 ~ 5 hours and let it boil evenly.

The cooked glutinous rice dough is agitated, which causes air to mix evenly into the dough, forming spores inside the cookie. The more spores contained in the cookies, the better the texture of chewing. Such stirring also makes the glutinous rice dough more smooth and tacky.

The stirred glutinous rice dough is shaped and dried in a certain shape. In the case of the one according to the present embodiment, the shape of the glutinous rice paste is determined in the shape of a sphere or a polyhedron. Of course, the present invention is not limited by the shape in which the glutinous rice dough is produced.

In the molding and drying method, stir the kneaded glutinous rice dough into a mold or the like to have a desired shape. At this time, fermented potato starch may be added to the mold. Fermented potato starch prevents glue rice paste from sticking to the frame. The glutinous rice dough may be molded and then dried, and the first drying, the forming, and the second drying may be performed in this order. Glutinous rice dough can be dried to a moisture content of less than 5%. If the glutinous rice dough is not sufficiently dried, it is broken by the frying process, which is performed later, so that the moisture is sufficiently removed.

Dried glutinous rice dough is fried in oil to form glutinous rice ground. The glutinous rice base is expanded in volume by frying in oil, and its shape is not necessarily limited to a ball, but it may have various shapes such as a polyhedron. Therefore, the present invention is not limited by the shape of the glutinous rice ground. Dried glutinous rice dough is firstly fried in 80-110 ° C oil, slightly dormant, and fried in oil at 190-230 ° C, causing the volume to expand. The oil used herein may be various oils such as soybean oil.

It is fried in oil and rips the finished glutinous rice base for a day, which can increase the intensity of the cookie and remove the oil.

In the above description, glue rice washing and fermentation, pulverization, bean production, dough, cooking, stirring, primary drying, molding, secondary drying, primary frying, secondary frying, and aging are exemplified , The glutinous rice background does not necessarily have to be produced by the above-mentioned process, and at least one of the processes may be omitted or a process other than the process may be added as necessary.

Hereinafter, one embodiment of the present invention will be described with reference to FIGS. 2 to 4, with reference to FIGS. 2 to 4. FIG.

FIG. 2 is a flow chart illustrating one embodiment of a fruit and a method of manufacturing according to an embodiment of the present invention. FIGS. 3 and 4 are views illustrating one embodiment 140 and 160 according to the first embodiment and the second embodiment of the present invention, respectively. FIG. 3 illustrates an example in which the apples 144 are attached and FIG. And FIG. 4 illustrates a section 160 with a banana 164 attached thereto.

Referring to FIG. 2, a method and a manufacturing method according to an embodiment of the present invention includes the steps of crushing and drying fruit, coating a mixture of starch and syrup on a glutinous rice background, and attaching the dried fruit to a glutinous rice background .

The fruit may correspond to one selected from apple, banana, pear, persimmon, jujube, plum, plum, pineapple, grape, strawberry, peach, orange, kiwi, watermelon, mango, melon, blueberry, tomato and lemon Can also be used. Of course, the present invention is not limited by the kind of fruit.

Fruits are crushed to a certain size. The size of the crushed fruit may vary depending on the size of the glutinous rice background. The size of the crushed fruit may be limited to a diameter of 2 to 10 mm.

The pulverized fruit is dried and the moisture is removed, so that the taste can be maintained without deterioration even when stored for a long time. Examples of the method for drying the fruit include hot air drying, low temperature vacuum drying and freeze vacuum drying. Among them, the freeze-dried vacuum drying can provide a good texture because it can be dried in a crispy form while maintaining the shape of the fruit, and can retain the flavor and aroma unique to the fruit. Crushed fruits can be dried to a moisture content of less than 5%.

When the dried fruit is attached to the glutinous rice background, the starch syrup can be mixed with the syrup to 10 to 50% of the volume of the syrup. By using starch syrup together with sweet potato, it is possible not only to maintain a crispy texture but also to prevent the cake from being dampened by the moisture contained in the fruit for a long time.

3 and 4, dried fruits such as apples 144 or bananas 164 are attached to the surfaces of the glutinous rice bushes 142 and 162 uniformly by using starch (without reference numerals) and starch syrup. Of course, starch syrup can be used only as needed, except for necessity. It can be seen that the glue rice bins 142 and 162 have an arbitrary shape, not a spherical shape. In addition, it can be seen that a large number of small dried fruits 144 and 164 are attached to one glue rice base 142 and 162.

Since the fruit-attached fruits 140 and 160 according to the present embodiment exclude additives such as sugar and chemical seasonings and are used only by drying fruits, it is possible to maximize the taste of fruit, . ≪ / RTI >

While the present invention has been described with reference to exemplary embodiments, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but, on the contrary, is intended to cover various modifications and equivalent arrangements included within the spirit and scope of the appended claims. It will be understood that the invention may be varied and varied without departing from the scope of the invention.

140, 160: Han
142, 162: glutinous rice background
144: apple 164: banana

Claims (3)

Fermenting the glutinous rice by immersing it in water at 28 to 32 ° C;
Pulverizing and kneading fermented glutinous rice powder and aging;
Pouring the aged glutinous rice flour into a mold to which the fermented potato starch is added, shaping and drying;
Frying the formed and dried glutinous rice dough into oil to form a glutinous rice ground;
Crushing and drying the fruit to form a fruit attachment; And
And a step of coating the surface of the glutinous rice substrate with a mixture of starch and syrup and then attaching the fruit attachment. The method according to claim 1,
Characterized in that the fruit comprises one selected from apple, banana, pear, persimmon, jujube, plum, plum, pineapple, grape, strawberry, peach, orange, kiwi, watermelon, mango, melon, blueberry, tomato and lemon As long as the fruits are attached. The method according to claim 1,
Wherein the fruit is dried by lyophilization.

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