KR20170004421A - Pollack Gangjeong Containing Dendropanax Morbifera and Method for Manufacturing of The Same - Google Patents

Abstract

The present invention relates to boneless pollack gangjeong (fried glutinous rice crackers with sesame or beans) containing Dendropanax morbifera, and to a preparation method thereof. The preparation method of boneless pollack gangjeong comprises: a first step of cutting pollack into a prescribed size; a second step of marinating the cut pollack; a third step of frying the marinated pollack; and a fourth step of adding Dendropanax morbifera, and mixing the pollack fried from the third step with a Dendropanax morbifera sauce prepared by mixing at least one ingredient selected from the group of red chili pepper paste, starch syrup, sugar, red chili powder, garlic, and pepper.

Description

[0001] The present invention relates to pollack gangjeong Containing Dendropanax Morbifera and Method for Manufacturing the Same,

More particularly, the present invention relates to a method for preparing ginseng roots and a method for preparing the roasted ginseng roots, and more particularly, The present invention relates to a technique capable of enhancing the performance of the apparatus.

Generally, Gangjeong is a kind of tradition made with glutinous rice flour. It is used for rituals, wedding ceremonies, and ceremonies of the first ceremony. It is said that the shape resembles a silkworm cocoon, .

In general, Gangjeong is a food made by kneading glutinous rice flour with various kinds of beverages, fried in oil, fried in oil, and then syrup or zojing is put on its surface and buried in scumbag. It is hollow and has a chewy and crunchy taste with sweetness.

There are many kinds of gangjeong which are known according to the material of gangjeong and the shape of Gangjeong basin. There are many famous gangjeongs such as Byeonggangjeong, Seunggwangcheok Gangjeong, Seonggangjeong, Songhwaanggang, Cinnamon Gangjeong, Seaban Gangjeong, Patch Gangjeong,

These gangjeongsu have been mainly used for traditional rituals such as rituals and statues, but the production has gradually decreased due to introduction of confectionery according to westernization of dietary habits, and the demand for snacks, desserts or meals And Gangjeong, whose main ingredient is rice, is gradually getting attention as a work of promoting rice consumption due to the increase of rice production.

However, since conventional Gangjeong is made mainly of rice or other grains alone or in a mixed form, the nutrients contained therein are so limited that it is difficult to promote the health of the fisher, the hardness and the stickiness are high, And it does not satisfy the preferences of young people and foreigners.

Especially, with the increase of the national income, various adult diseases are emerging as a serious social problem. Therefore, from the viewpoint that the demand for high-protein, high-fiber, low-fat and low-calorie health food is increasing rapidly, The existing Gangjeong products, which are protein high calorie foods, do not meet the preferences of modern people who are health oriented, and it is urgent to improve them.

Accordingly, techniques have been proposed for manufacturing gangjeong with various materials in accordance with this demand.

As an example, Patent Application No. 10-2014-4645 (entitled: Hwangtae Gangjeong and its manufacturing method) is presented as an example. In this prior art, cuttings, cuttings, frying, And then mixed with vegetables and roasted.

However, in the case of this prior art, a saffron containing natural herbs is added to the safflower to produce a saffron, which can lower the sugar content due to the unique effect of natural safflower, has a limited effect on preventing calcium shortage, There is a problem that efficacy can not be expected.

Also, as another prior art of Gangjung using such polite, Patent Application No. 10-2014-137890 (entitled " Honey Gangjeong and its manufacturing method ") is presented.

This prior art is a technique for manufacturing gangjeong using pollack, and adding curry powder, pineapple liquid and plum stock. However, by adding such a component, it is expected that the fragrant effect is expected in addition to the pollack flavor, and the pharmacological effect is not expected to be expected.

Patent Application No. 10-2014-4645 (titled: Hwangtae Gangjung and its manufacturing method) Patent Application No. 10-2014-137890 (entitled " Honey &

Accordingly, the present invention has been made to solve the above problems, and it is an object of the present invention to solve the above problems, and it is an object of the present invention to improve the pharmacological effect unique to yellow crickets by adding sulfuric acid, And a method for producing the same.

According to an aspect of the present invention, there is provided a method for cutting a polished surface, comprising: A second step of subtracting the cut polite; A third step of frying the polished stipes; In the third step, the fried seaweed is fried with a sulfuric acid source, the sulfuric acid source is sulfuric acid, and at least one selected from the group consisting of red pepper paste, syrup, sugar, red pepper powder, garlic, A fourth aspect of the present invention is to provide a method for manufacturing a gruel gruel containing Huangchil.

In another embodiment of the present invention, in the fourth step, the sulfuric acid source is mixed with a sugar which removes the bitter taste of the sulfuric acid extract; Molding the mixed pyrolytic extract in the form of microgranules; And coating the outer periphery of the granules with gelatin.

In another embodiment of the present invention, in the step of molding in the form of microgranules, the sulfuric acid and the sugar are injected into a storage tank capable of rotating at a high speed, and heated to a high temperature while rotating so that the sugar is dissolved to become a sticky gel, In the process of being sprayed to the outside through the fine holes of the perforated plate disposed on the outer side of the storage tank by the centrifugal force and colliding with the gas injected to the inside of the case arranged outside the perforated plate, Wherein the method comprises the steps of:

In another embodiment of the present invention, in the fourth step, 1 to 20 parts by weight of starch syrup, 1 to 10 parts by weight of sugar, 1 to 10 parts by weight of pepper powder, To 20 parts by weight of garlic, 1-10 parts by weight of garlic, 1-10 parts by weight of simmering, and 1-10 parts by weight of pepper are mixed.

Another embodiment of the present invention provides a roasted roasted gruel gruel produced by the method of any one of the above.

According to the present invention, it is possible to produce ganoderma lucidum ganjang added with yellow crick by mixing the ganoderma lucidum with the other source, mixing the ganoderma lucidum with the granule of the present invention, It is possible to primarily prevent the bitter taste from spreading in the oral cavity due to the breakage by the chewing motion and also to form the granules by mixing the yellow crumb with the sugar, so that the yellow crumb can be easily formed into the granule shape, And the coating film is formed on the outer circumferential surface, so that the yellowish crust is prevented from melting in the mouth and passing over to the stomach, so that the bitter taste can be prevented from spreading in the oral cavity. Furthermore, By minimizing the loss, it is possible to keep the ingredients that are beneficial to the human body by being digested. There is an effect.

FIG. 1 is a flow chart showing a manufacturing process of a roasted gruel gangjeong added with yellow crust according to an embodiment of the present invention.
FIG. 2 is a schematic view showing the structure of a device for forming the granular extract in a granular form. FIG.

The ginseng of the present invention is prepared by using pollack as a main ingredient and safflower-containing sauces and various vegetables as a raw material.

More specifically, pollack is manufactured by slowly drying the pollack which has been frozen in winter for 3 to 5 months, and during the freezing period, water evaporates repeatedly during freezing and thawing. During winter night Frozen pollack is thawed by the sun during the day, and the liquid juice is gradually removed as the juice is drained. In this process, the tissue becomes sponge-like porous, swollen with golden color, and has a unique texture of polish.

It is known that pollack has excellent taste and nutrition and is very beneficial to the health of modern people who are exposed to pollution and various toxin components. Especially, it is known that it has excellent hangover detoxication effect, gas detoxification and analgesic effect against headache.

In addition, pollack has little cholesterol and high nutritional value, so it activates the metabolism of each organ of the body and cleanses the head. It is good for the elderly people who eat, eat, eat, drink, .

In addition, it has cardiovascular control, antioxidant effect, blood cholesterol lowering effect, rich in taurine and betaine ingredients to help relieve fatigue, rich in essential amino acids such as methionine, lysine and tryptophan to activate liver function, And has been used as a food for seaweed because it has the effect of extracting the liver toxin.

In particular, pollack is washed and melted and dried through a repetitive process to wash off the fat and salt, and the polite itself is rich in protein, calcium, potassium, iron, phosphorus, minerals and vitamins. to be.

The present invention relates to a gangjeong which is not only excellent in taste and nutrition but also rich in various functional nutrients as its main ingredient. The gangjeong is prepared by purchasing a product distributed on the market or by directly preparing it by a known method You may.

The process of manufacturing Gangjeong by adding Hwangchil to these pollacks is explained as follows.

That is, a method of manufacturing a gruel gruel containing Huangchil comprises a first step (S100) of cutting a gruel into a gang of a predetermined size; A second step (S110) of setting the polite type polite; A third step (S120) of frying the polished stipes; And a fourth step (S130) of burning the fried rice roasted in the third step (S120) with a burrow source.

First, in the first step (S100), the head and tail of the pollinate are cut and removed, and the non-eating parts such as the bones and fins of the trunk are removed and the body is trimmed to a size suitable for eating. .

In order to facilitate the grooming, it is also possible to remove the bones and the like after the stones are washed in water. In the cutting, it is preferable to cut the stones into 1.5 to 3.0 ㎝ in width after separating the stems from the stems in the lengthwise direction of the trunk, Do.

Next, as a second step (S110), salt, pepper and garlic are added to the cut polished surface, and 1 to 5 parts by weight of salt based on 100 parts by weight of polished rice, 0.5 to 3.0 parts by weight of pepper and 1 to 10 The addition of the weight part is preferable in terms of imparting an appropriate taste and flavor to the rice paddy.

Thereafter, starch is first applied to the above-described starch. At this time, starch and pollack can be mixed at various ratios, for example, at a ratio of 90% by weight of pollack and 10% by weight of starch.

After the primary starch is applied, it is aged at room temperature for a certain period of time. For example, pollinating starch is matured at room temperature for 20-30 hours.

After maturing, pollinators are coated with starch. At this time, starch and pollack can be mixed at various ratios, for example, 90% of pollack and 10% of starch.

In the above description, the starch is applied twice, but the present invention is not limited thereto and can be variously modified. For example, starch may not be applied, or it may be applied only once or twice, or more.

After applying the starch in this way, the third step (S120) is to apply the frying cloth, fry in oil, and support it on the sieve to release the oil.

It is preferable that the frying cloth is made of starch, egg or a mixture thereof. The mixing ratio of the starch and the egg mixture can be appropriately controlled within the range of 1: 1 to 2: 1 ratio of starch: egg:

The next step is to prepare a sauce to which yellow crushed rice is added, and the fourth step (S130) is carried out for polish and chewing.

1 to 20 parts by weight of starch syrup, 1 to 10 parts by weight of sugar, 1 to 20 parts by weight of red pepper powder, 1 to 10 parts by weight of garlic, 1-10 parts by weight of pepper, and 1-10 parts by weight of pepper are mixed.

Dendropanax morbifera is an evergreen tree belonging to Araliaceae, reaching a maximum height of 15m, and is native to some islands in the southern coast of Korea. These yellowtail trees produce a small amount of yellowish fluid when they bruise the bark, which is called yellowtail.

In the past, it was used as a natural paint. However, according to recent studies, antioxidant, antioxidant, antimicrobial, hepatocyte regeneration, Diabetes treatment, and hard tissue cell regeneration.

The sesquiterpene is a main component of the groundcrystal crude liquid, and the sesquiterpene is a compound having 15 carbon atoms among the compounds belonging to terpene. The basic hydrocarbons and their derivatives are generically referred to.

These sesquiterpenes are present in plants, and generally have steam distillation, little orientation, and are obtained as liquid or solid, and have similar characteristics, and it is difficult to isolate a single substance purely.

However, some of the substances of sesquiterpene, which is the main component of the crude wort, show not only unique directional characteristics but also bitter taste.

Therefore, when this Hwangchil is added as a sauce to Ganghwa Gangjeong, the bitter taste is deteriorated due to bitter taste, so this bitter taste should be removed.

In the present invention, in order to remove the bitter taste peculiar to this yellow cricket, the following process was used.

That is, a step S132 of mixing the Huangchil extract with a sugar such as sugar to remove a bitter taste; Molding (S134) the mixed pyrolytic extract in the form of microgranules; And coating the outer periphery of the granules with gelatin (S136).

This manufacturing process will be described in more detail. In step (S132) of mixing the sulfuric acid extract with the sugar (S132), the bitter taste unique to the sulfuric acid is removed by mixing the sulfuric acid and the sugar in a certain ratio. That is, the liquid yellowish extract is added to sugar and then heated to a predetermined temperature to prepare a liquid phase.

After completing the mixing step (S132), a step (S134) of molding the yellowish of the liquid phase into the form of microgranules proceeds.

In detail, as shown in FIG. 2, a yellowish grill in a gel state is injected into the storage tank 3 of the granular molding machine 1. At this time, the storage tank 3 is connected to the motor 7 or the like to rotate at a high speed. Further, the storage tank 3 can be heated by high-temperature heat by disposing a heating member.

Therefore, when the yellowish grill in a gel state is injected into the storage tank 3 and then heated while rotating at high speed, the sugar is dissolved and becomes sticky, and the mixed greens become sticky, that is, gel.

The gelled yellowish extract is adhered to the inner side of the perforated plate 5 disposed on the outer side of the storage tank 3 by the centrifugal force and is ejected to the outside through the fine holes h of the perforated plate.

Then, the gelatinous extract of the gel state passes through the fine holes (h) and becomes a micro-sized spherical shape. At this time, the case 9 is provided outside the perforated plate 5, and a gas such as air is being injected through the injection port 11 connected to the blower (not shown). Further, the gas is sprayed in a direction opposite to the rotating direction of the perforated plate 5, thereby colliding with the sulfur oxide extract.

Therefore, the gelatinous extract having passed through the fine holes (h) collides with the gas to be ejected, resulting in a micro-sized granular state. The plurality of granules passing through the fine holes h are continuously rotated inside the case 9, and in this process, the granules are repeatedly collided to form spherical granules.

In this way, the yellow crust is mixed with the sugar and becomes a micro-sized granular state. Therefore, as described later, in case of preparing gangjeong by adding such yellow crushed granules to a polite such as sauce, when the gangjeong is ingested, the yellow crushed granules are not broken by the chewing motion because the size is in micro units.

Therefore, the mouthwash can be passed through the oral cavity in a state in which the extract is retained.

Then, gelatin coating is applied as described above in order to prevent the yellowish chill from melting in the oral cavity (S136).

Gelatin is a kind of inducible protein obtained by treating collagen, a natural protein that constitutes leather, tendons and cartilage, with hot water.

These gelatins may result from the hydrolysis of peptide chains from collagen and also from salt bonds (salt bonds) or cleavage of hydrogen bonds (cleavage) between the peptide chains. Cold water only swells, but it melts into hot water and becomes a sol. At a concentration of 2 to 3% or more, it becomes an elastic gel at room temperature. This state is called jelly, and it is widely used to make shape and hardness by mixing with food by using coagulability.

At this time, in the method of coating the yellowish granules with gelatin, it is also possible that the gelatin is attached to the surface of the yellowish granules by spraying the gelatin to the yellowish granules.

When the ingrown granulatum formed with the gelatin membrane is prevented from melting in the oral cavity for a certain period of time when ingested, the granular eruption is passed through the oral cavity without loss.

Therefore, it is possible to expect pharmacological effects of Huangchil by ingesting Ganoderma lucidum and ingesting Huangchil extract, and at the same time, it is possible to prevent deterioration of texture due to bitter taste and minimize loss of Huangchil extract.

Since the yellow crick contains antimicrobial and antioxidant components, it can prevent decay even if it is stored for a long period of time.

After producing the yellow crushed granules as described above, the sauce is prepared by mixing with the other ingredients, and the safflower grueling gruel containing the yellow crush can be produced by frying and boiling the sauce.

In addition, a step of frying vegetables, mushrooms, or a mixture of vegetables and mushrooms may be added to the ginseng roast gingko.

In the process of frying, the starch on the surface of fried seaweed is made of amylose and amylopectin. When heated, the crystalline structure is destroyed and gelatinized as a viscous substance. When it is cooled, it is retrograded to form a hard starch layer. The starch on the surface is aged and the viscosity is lowered. Also, since the sauce contains moisture, the sauce poured into the fried seaweed may be separated from the fried food while the time passes.

However, as described above, frying the fried seaweed fried with sauce makes the starch on the surface of the fried seaweed freshen up, thereby increasing the viscosity and increasing the adhesive force. Also, since the moisture of the sauce evaporates and the viscosity of the sauce increases, The sauce is not separated from the fryer even after the lapse of time.

In addition, since the moisture content of pollack is small, the moisture of the sauce is moved from the surface of the pollack to the inside during the roasting process. In addition, the various ingredients of the sauce are permeated into the pollack, It is possible to obtain an effect of improving the taste and texture of the sweet potato ginseng.

The mixture ratio of fried seaweed, sauce, and vegetable / mushroom varies depending on the foodstuff of the foodstuff, but is preferably 1 to 20 parts by weight of a sulfuric acid source based on 100 parts by weight of fried seaweed, 10 to 50 parts by weight of a mixture of vegetables and mushrooms, Mushrooms are not particularly limited in their kind, but can use blue paprika, red paprika, laurel leaf, onion, shiitake mushroom, and the like.

When the roasting process is completed as described above, the preparation of the ginseng roast ginseng according to the present invention is completed. If necessary, sesame, nuts and the like can be added to the roasted roasted roast beef to improve nutrition and taste and provide a visual effect.

Hereinafter, the present invention will be described in more detail with reference to the following examples, comparative examples and test examples.

<Examples>

The head and tail of the pollock were cut off, the torso was briefly soaked in water, and the bones and fins were removed.

Next, the backbone portion of the body of the pollack was separated and cut into 3 cm width.

The sliced pollack (based on one part) was put aside in 8 g of salt, 2 g of pepper and 5 g of garlic.

Next, primary starches were added to the above-mentioned ground meat, and the ratio was 90 wt% of polished rice and 10 wt% of starch. First, starch is applied and aged at room temperature for 24 hours. Then, starch was added in the second place, and the ratio was 90 wt% of polished rice and 10 wt% of starch.

Then, after putting the frying cloth, the frying pan was fried in cooking oil heated to 150 ° C, and the frying pan was prepared and supported on the sieve.

And then, a yellowing sauce containing yellow crushed granules was prepared, and then fried and polished to prepare gangjeong.

That is, 1 to 20 parts by weight of starch syrup, 1 to 10 parts by weight of sugar, 1 to 20 parts by weight of red pepper powder, 1 to 10 parts by weight of garlic, 1 to 10 parts by weight of red pepper powder, 1-10 parts by weight of mirin and 1-10 parts by weight of pepper.

The yellowish crushed granules can be prepared by mixing the sulfuric acid extract with the sugar, then injecting the mixed sulfuric acid extract into the high-speed storage tank as described above, heating and passing the fine holes through the micro-holes. Then, the yellowish granules are coated by gelatin.

To 100 g of the yellowish grilled sauce containing the yellow crushed grains, the above-mentioned fried seaweed fried with the above, and then 2 slices of blue paprika, 1 paprika, 2 laurel leaves, one onion and two shiitake mushrooms were sliced, Roasted for 5 minutes, put in a bowl, walnuts and pine nuts were put on top of the famous roasted gongjang.

&Lt; Comparative Example 1 &

In the same manner as in the above example, a roasted gruel was prepared, but the roasted grits were prepared in a granular state without a gelatin coating.

&Lt; Comparative Example 2 &

In the same manner as in the above example, the roasted gingko gyoza was prepared by adding sulfuric acid only as a liquid phase without adding sulfur to the granular state, that is, without adding sugar.

<Test Example> Sensory Test

The taste, texture, and overall taste of the prepared pollack ganoderma lucidum were measured by a five-point scale method, and the average values were shown in Table 1 below.

Sensory test result Example Comparative Example 1 Comparative Example 2 flavor 4.2 3.8 2.7 Texture 4.7 3.6 2.3 Overall likelihood 4.0 3.4 2.2  5: very good, 4: good, 3: normal, 2: poor, 1: very poor

As shown in Table 1, the taste and mouth feel were high in Examples, and Comparative Examples 1 and 2 were low, and the mouthfeel was judged to be influenced by the difference in texture in Test Example 1 above.

In addition, in the example, when the sweet potato gruel is prepared by making the gruel into a granular state, the gruel is not broken and the bitter taste is not spread in the oral cavity, so that the taste and texture are excellent. But it was judged that bitterness dissipated in the oral cavity due to the lack of coating, and in Comparative Example 2, since the gangjeong was prepared by adding only sulfuric acid, the bitterness of the sulfuric acid was spread in the oral cavity and the texture and taste were totally decreased .

As a result, the overall likelihood was evaluated in the order of Examples> Comparative Example 1> Comparative Example 2, and the merchantability of the marinated ginseng root according to the present invention was confirmed.

As described above, according to the present invention, it is possible to manufacture a ginseng roasted ginseng with the addition of yellow crick by mixing the ginseng roots with other sources,

It is possible to prevent the bitter taste from spreading in the oral cavity because it is not broken by the chewing motion by making the hullchill as a micro-sized granule, and furthermore, it is possible to form the granules by mixing the hullchill with the sugar, It is possible to prevent the bitter taste from spreading secondarily, and by forming the coating film on the outer circumferential surface, it is possible to prevent the yellowish tooth from melting in the oral cavity, thereby preventing the bitter taste from spreading in the oral cavity, It is possible to maintain the ingredients beneficial to the human body as they are digested by minimizing the loss in the chewing process.

Claims (7)

A first step of cutting the pollock into a granite shape having a predetermined size;
A second step of subtracting the polite type polite;
A third step of frying the polished stipes; And
The third step is a step of frying the fried rice roasted with a sulfuric acid source, adding sulfuric acid to the sulfuric acid source and adding at least one selected from the group consisting of red pepper paste, syrup, sugar, red pepper powder, garlic, A method for manufacturing a gruel gruel containing yellow crust containing four stages. The method according to claim 1,
In a fourth step, the sulfuric acid sauce is mixed with sugar to remove the bitter taste of the sulfuric acid extract; Molding the mixed pyrolytic extract in the form of microgranules; And coating the outer periphery of the granules with gelatin. 3. The method of claim 2,
In the step of molding in the form of microgranules,
The ghulhwahl extract and the gherkinized gherkin extract are prepared by the centrifugal force of fine granules of the perforated plate placed on the outer side of the storage tank Wherein the granules are in a spherical granular state by colliding with the gas injected to the inside of the case disposed outside the perforated plate in the process of being sprayed to the outside through the holes and solidifying. The method according to claim 1,
In the fourth step, 1 to 20 parts by weight of starch syrup, 1 to 10 parts by weight of sugar, 1 to 20 parts by weight of red pepper powder, 1 to 10 parts by weight of garlic 1-10 1 to 10 parts by weight of pepper, and 1 to 10 parts by weight of pepper are mixed together to prepare a green gruel. The method according to claim 1,
In the second step, salt, pepper and garlic are added to the sliced polished surface, and 1 to 5 parts by weight of salt based on 100 parts by weight of polished rice, 0.5 to 3.0 parts by weight of pepper and 1 to 10 parts by weight of garlic are added Characterized in that the method comprises the steps of: The method according to claim 1,
In the second step, the starch is firstly added to the prepared starch, and the mixture is mixed at a ratio of 90% by weight of starch and 10% by weight of starch, aged at room temperature for a certain period of time, Process for the preparation of marinated ginseng roots containing. A roasted sunflower seedling prepared by the method of any one of claims 1 to 6.

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