KR20170063112A

KR20170063112A - Korean crackers and a method of manufacturing the same

Info

Publication number: KR20170063112A
Application number: KR1020150169110A
Authority: KR
Inventors: 윤여생
Original assignee: 도마령영농조합법인
Priority date: 2015-11-30
Filing date: 2015-11-30
Publication date: 2017-06-08
Also published as: KR101796592B1

Abstract

The present invention relates to a soya sauce which can be ingested freely by both sexes, and provides a crispy texture and an improved flavor.
The one and the manufacturing method according to the present invention are different from the conventional one in the process of manufacturing a soup and the time required for the production is shortened because the drying process is unnecessary, . In addition, there is also an effect of satisfying the taste of the modern person by providing crispy texture and an increased flavor.

Description

Korean traditional crackers and a method of manufacturing the same.

The present invention relates to a soya sauce which can be ingested freely by both sexes, and provides a crispy texture and an improved flavor.

One kind of fruit is kneading the grain powder and kneading the oatmeal and the flour which are supported on the oil or frying and kneading the honey with the honey or the sweetener and boiling the fruit (roasted) and the fruit It is made by mixing and kneading fruit with other ingredients, and then kneading the nuts or the grains with the sugar, then kneading them with flour or rice flour, and aging and drying them. There are a variety of varieties, such as Korean and Chinese, made with a mixture of Jochong and Tupub.

Like the rice cake, the Korean traditional food is an indispensable food for traditional festivals, weddings, and banquets. Meanwhile, sesame seeds, which are mainly made of sesame and nuts, are rich in fat, protein, and minerals, and are made from kneaded with pollen from traditional medicines. In addition, it can keep flavor and taste for a long time, and it is also good as a storage food. In this case, it is necessary to shut off the contact with the air to enjoy the unique taste.

In the prior art related to the present invention, Korean Patent Publication No. 10-2005-0010588 (a method of producing a whey having a high quality property at a rapid rate) comprises immersing glutinous rice in an immersion liquid, grinding the immersed glutinous rice, A process for producing a conventional yuzen which comprises a step of expanding and then dressing a predetermined material, wherein the immersion liquid of the glutinous rice comprises a proteinase or a lipolytic enzyme, And a microorganism producing the same.

Korean Patent Publication No. 10-2001-0067870 (method of producing functional powdery meat using meat powder and herb), the meat powder and herb are added to the powder of cereal powder in the form of powder and extract, and the meat powder is ovoid meat powder, Powder, duck meat powder or beef meat.

Korean Patent Publication No. 10-2001-0054345 (a method of producing a gangjeong improved functional and texture) comprises the steps of preparing a gangjeong material by adding shortening and agar to a sugar solution containing sugar and syrup, Puffing and crushing the seeds into amorphous seeds to prepare seed seeds; mixing the seeds of the seeds with ghrens, mushrooms, and kelp as a functional material; And then drying the molded body. However, these conventional techniques require a curling (drying) process in common, so that there is a problem in that it takes a lot of time to manufacture and mass production is difficult.

In addition, modern people prefer instant foods such as pizza, hamburger, and chocolate rather than traditional food, so consumption of Korean traditional food is decreasing. Also, the size of Han-gwa was also large, and there was discomfort such as rice tibet falling on one side and outer side when consumed. In addition, the shape of Korean peninsula is limited to rectangles, and it is not recovering to the needs of consumers, which are becoming increasingly diverse.

Korean Patent No. 10-0569885 (April 11, 2006) Korean Patent Publication No. 10-2001-0067870 (July 13, 2001) Korean Patent No. 10-0333839 (Apr. 25, 2002)

SUMMARY OF THE INVENTION The present invention has been made to solve the above-mentioned problems, and an object of the present invention is to provide a method and apparatus for manufacturing a beverage, And a method of manufacturing a sole which is made to have a thickness and which imparts crispy texture and flavor to the taste of modern people in accordance with taste.

To achieve these and other advantages and in accordance with the purpose of the present invention, as embodied and broadly described herein,

(a) a step (S10) of preparing rice balls, barley, wheat, or a mixture of two or more rice flour to prepare a tumbled rice;

(b) mixing (20) any one of wheat flour, rice flour, or mixed flour mixed with wheat flour and rice flour, and kneading the fruit juice to form a dough molding (S20);

(c) aging the dough molding of step (b) at room temperature (S30);

(d) a step (S40) of passing the aged dough molding of the step (c) through a pair of rolling rolls a plurality of times to form a kneaded product;

(e) forming a scratch on the surface of the kneaded product in the step (d) (S50);

(f) cutting (step S60) the kneaded dough formed in step (e) into a desired shape;

(g) a step (S70) of placing the kneaded kneaded product of step (f) in oil heated in weak heat, firstly frying and removing grease;

(h) a step (S80) of frying the first frying oil removed in the step (g) into the oil heated by the strong heat and removing the grease;

(i) a step (S90) of applying sugar solution to the surface and back of the greasy fried secondary frying in step (h); And

(j) attaching the tumbler of the step (a) to the second fried product coated with the sugar solution of the step (i) (S100).

The fruit juice may be at least one of grape juice, apple juice, juice, orange juice, melon juice, strawberry juice, and cucumber juice.

In the step (c), the dough molding is aged at room temperature for 1 to 3 hours.

The step (e) is characterized in that a scratch is formed by forming a scratch on the surface of the kneaded material by means of a tool having a sharp-pointed protrusion or passing a rotating roll having a plurality of sharp-pointed protrusions on an outer circumferential surface at a predetermined interval .

In the step (f), the kneaded dough with scratches is cut using a cutting tool, or the cutting tool is cut on the outer circumferential surface while passing through a plurality of rotary rolls fixed at regular intervals.

The sugar solution is characterized in that it is made of any one of a mixture of whey, starch syrup or mixture of starch and starch syrup.

Further, the sugar solution is characterized by further mixing sugar.

On the other hand, the one according to the present invention is characterized by being produced by the above-mentioned production method.

The one and the manufacturing method according to the present invention are different from the conventional one in the process of manufacturing a single piece and the manufacturing time is shortened because a drying process is unnecessary, . In addition, there is also an effect of satisfying the taste of the modern person by providing crispy texture and an increased flavor.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart for a method of manufacturing a semiconductor device according to a preferred embodiment of the present invention; FIG.
FIG. 2 is a photograph showing a tiba prepared by frying a grain according to a preferred embodiment of the present invention and a method of manufacturing the same.
FIG. 3 is a photograph showing dough blood expressed in various colors by adding fruit juice (apple juice) in one and a method according to a preferred embodiment of the present invention.
FIG. 4 is a photograph showing a kneaded product passing through a rolling mill in a manufacturing method and a manufacturing method according to a preferred embodiment of the present invention.
FIG. 5 is a photograph showing a scratch formed on a rolled kneaded product in a kneader according to a preferred embodiment of the present invention and a manufacturing method thereof.
FIG. 6 is a photograph showing a scratching tool according to a preferred embodiment of the present invention and a method of manufacturing the same.
FIG. 7 and FIG. 8 are photographs showing a kneaded product formed by cutting a kneaded product having a scratch formed thereon in accordance with a preferred embodiment of the present invention and a manufacturing method thereof.
FIG. 9 is a photograph showing a kneading step of kneading the kneaded kneaded product in the oil heated in weak heat and frying it in the first step according to a preferred embodiment of the present invention.
FIG. 10 is a photograph showing removal of grease in the first frying product according to a preferred embodiment of the present invention and a method of manufacturing the same.
FIG. 11 is a photograph showing removal of grease in the second frying product according to a preferred embodiment of the present invention and a manufacturing method thereof.
FIG. 12 is a photograph showing a cross-section of a fried product according to a preferred embodiment of the present invention and a method for producing the same.
FIG. 13 is a photograph showing application of sugar solution to fry in one embodiment according to the preferred embodiment of the present invention and its manufacturing method.
FIG. 14 is a photograph showing a sugar solution comprising starch, starch syrup and sugar in a process according to a preferred embodiment of the present invention.
FIG. 15 is a photograph showing that a tupp is attached to a fried product coated with a sugar solution according to an embodiment of the present invention and a method of manufacturing the same.
16 is a photograph showing one embodiment of the present invention and one embodiment completed by the method of manufacturing the same.

The present invention will now be described in detail with reference to the accompanying drawings, wherein like reference numerals refer to the like elements throughout. It is also to be understood that the words used in the specification and claims are not to be construed in a conventional or dictionary sense and that the inventor can properly define the concept of a term to describe its invention in the best way And should be construed in accordance with the meaning and concept consistent with the technical idea of the present invention.

Hereinafter, a method according to the present invention and a method for manufacturing the same will be described in detail.

The present invention will now be described with reference to the flow chart shown in FIG. 1, wherein step (S10) comprises preparing rice balls, barley, wheat, (S20) mixing and kneading any one of wheat flour, rice flour, or mixed flour mixed with wheat flour and rice flour, and kneading to form a dough molding; Aging the dough molding of the step (S20) at room temperature (S30); A step (S40) of passing the aged dough molding material of the step (S30) through a pair of rolling rolls a plurality of times to form a kneaded material; Forming a scratch on the surface of the kneaded material in step S40 (S50); (S60) cutting the kneaded dough formed in step S50 into a desired shape; The step (S70) of placing the kneaded kneaded product of the step (S60) into the oil which is heated by the weak heat, firstly frying and removing grease; The step (S80) of removing greasy depleted primary fry in the step (S70), frying the deodorized oil in the strongly heated heat and removing the grease; A step (S90) of applying sugar solution to the grease-free surface of the second frying product and the backside of the step (S80); And a step (S100) of attaching the tumbler of the step (S10) to the second fried product coated with the sugar solution of the step (S90).

First, in step S10 of preparing the tumbled rice, any one of grain of rice, barley, and wheat or two or more of the above-mentioned grain types is mixed and prepared by frying. The tumbled rice is prepared by frying as shown in Fig. 2 using a conventional tumbling machine.

In the dough molding forming step (S20), one selected from flour and rice flour or a mixture thereof may be used. When the flour and the rice flour are mixed, it is preferable to mix 80 parts by weight to 120 parts by weight of the rice flour on the basis of 100 parts by weight of the flour. If the rice flour is added to wheat flour in an amount of less than 80 parts by weight, the texture of rice flour is lowered. If the rice flour is added in an amount exceeding 120 parts by weight, the wheat flour may lose its ability to form gluten. On the other hand, glutinous rice flour may be used in place of the rice flour in the same mixing ratio as described above.

Further, in step S20, various colors are expressed in the dough molding, and the fruit juice is added to enhance the flavor and to dissipate the fruit flavor. The fruit juice is selected from at least one of grape juice, apple juice, juice, orange juice, melon juice, strawberry juice, and cucumber juice.

It is preferable to add 1 to 5 parts by weight of the fruit juice to 100 parts by weight of the powder selected from flour and rice flour, or a mixture thereof. If the fruit juice is added in an amount of less than 1 part by weight, the effect to be achieved is insufficient. If the fruit juice is added in an amount of more than 5 parts by weight, the fruit juice may become stronger. 3 is a photograph of the kneaded blood formed by adding fruit juice (apple juice) to the pre-frying step to be described later.

As described above, the kneaded dough kneaded with the fruit juice added therein can sufficiently ferment the raw material. In a later step (S30), a new fermentation material is produced to soften the taste of Hanja and to aging starch and the like Which is a phenomenon that gradually becomes hard when left at room temperature). Further, the fruit juice added to the dough molding promotes digestion and absorption, and the dough and the flavor unique to the dough molding can be added to improve the texture of the dough.

In the aging step (S30), the kneaded molding formed by kneading in the previous step (S20) is aged at room temperature for 1 to 3 hours. If the kneaded dough is aged for 1 hour to 3 hours in the step S20, gluten is formed in the dough molding at an appropriate ratio, and the taste of the kneaded dough can be increased during manufacture. On the other hand, when the dough molding is aged for less than one hour, aging is not performed uniformly, and if aged for more than 3 hours, excessive aging occurs, which is not preferable. In the present invention, the aging time of the dough molding is limited to the above-mentioned range, but it is obvious that the aging time can be changed according to the circumstances of the surrounding environment.

In the step of forming the kneaded pellets (step S40), a kneaded molding is introduced into a loading part or a hopper part of a rolling mill equipped with a pair of rolling rolls, and a dough molding rolled between the rolling rolls is discharged again into the kneading part or the hopper And a series of such operations is repeated at least twice to form a kneaded product as shown in the photograph shown in Fig.

As described above, the kneaded product obtained by passing the rolling roll a plurality of times has a sharp texture. At this time, the dough molding can be rolled by passing it preferably at least twice, and it is difficult to achieve the above-mentioned effect when rolling is performed less than twice.

As described above, the kneaded peen which has been rolled a plurality of times is subjected to a step (S50) of scratching the surface thereof as shown in Fig.

As a method of scratching the kneaded product, a scratch can be manually produced by using a sharp-pointed tool as shown in FIG. 6. In addition, although not shown in the drawings, a conveying conveyor and a protrusion A rotary roll formed at a plurality of predetermined intervals may be formed to form a gap and a kneading material may be disposed on the conveying conveyor to operate the conveying conveyor to form a scratch when passing through the gap. As a further example, it is also possible to form a scratch by rolling at the kneaded top portion using a cylindrical plunger having sharp projections formed at regular intervals on the outer circumferential surface.

When kneading with scratches on the surface is splashed in the oil in the subsequent steps (S70, S80), the surface of the scratches does not swell up, so that a crispy texture can be provided to the consumer.

On the other hand, as shown in Figs. 7 and 8, the step of cutting (S60) a desired shape using a cutting tool is performed on the kneaded briques having scratches formed at regular intervals on the surface through the mill.

The cutting tool may have a horizontally-rounded shape or a polygonal shape at the lowermost end thereof, and the kneaded pieces cut by the cutting tool may be formed corresponding to the shape of the cutting tool. As a further example, a plurality of cutting tools are fixedly arranged on the rotary roll at a predetermined interval on the conveying conveyor and on the outer circumferential surface, wherein the conveying conveyor and the rotary roll form a gap and a kneading material is arranged on the conveying conveyor, It may be cut into a shape corresponding to the cutting tool when passing through the gap.

Next, the cut dough bloom is placed in a container filled with oil, and the dough bloom is placed in an oil heated with weak heat (generally, the flame temperature is in a range of 150 to 160 ° C), and firstly fried. As shown in FIG. 9, The water is removed and the work is firstly learned (S70). As described above, since the operation of frying with the oil heated to weak heat so as to remove moisture and the first step is performed, it is possible to omit the drying operation during the conventional one requiring a relatively long time and the manufacturing process, There is an advantage. On the other hand, the kneading of the kneaded batter as described above is carried out on a net or the like to remove the oil as shown in the photograph shown in Fig. The above operation is preferably performed until the oil remaining on the surface of the kneaded batter is removed.

After the above-described step (S70), the primary frying product from which the surface grease has been removed is fried in a strong heat-heated oil (generally, the strong firing temperature is 190 to 200 DEG C) (S80). As described above, there is an advantage that it is possible to omit the drying operation which takes a long time to bloom the dough kneaded with the weak heat and the oil heated by the strong fire, and it is possible to maintain the crisp even if left at room temperature for a long time. Further, since the surface is scratched, the scratched surface does not swell up even if splashed with oil, and the thin thickness and crisp texture can be maintained as shown in the photograph shown in Fig.

Then, sugar solution is applied on the front and back surfaces of the fried product after the step S80 by using a food brush as shown in Fig. 13 (S90). The sugar solution is prepared by mixing wheat germ or starch syrup at a ratio of 1: 1 or one of them, and further mixing sugar with the sugar solution. At this time, the sugar is mixed in a ratio of 1: 1 with a mixture of a mixture of phthalic acid and starch syrup or a single solution of one of them. The sugar solution thus prepared is shown in Fig.

On the other hand, it is preferable that the sugar solution is heated and used. When the sugar solution is at room temperature or below, it hardens quickly and it is difficult to apply the sugar solution to the fried dough blood, so it is preferable to warm the sugar solution to maintain the diluted state.

The components of the sugar solution, such as corn syrup, starch syrup and sugar, can be used as long as they are known and commercially available.

Thereafter, as shown in the photograph of FIG. 15, the prepared frying pan is attached to the frying water coated with the sugar solution (S100). Since the sugar solution applied to the fried food is in a sticky state, if the fried dough blood coated with the sugar solution is put into a container containing the tumbler and then withdrawn after stirring, the tenderloin can be finally prepared in which the tumbler is uniformly mixed as shown in Fig. 16 . On the other hand, peanuts, walnuts, pine nuts and other grains may be adhered together with the above-mentioned tiba according to their preferences.

The one made by the above-described method is formed into a shape having a crispy texture and can be manufactured without a separate drying step, thereby making it possible to remarkably reduce the manufacturing time. In addition, the size and thickness that do not have a burden to ingest can revive the taste of the modern person.

Hereinafter, the present invention will be described more specifically by way of Examples and Experimental Examples.

However, the scope of the present invention is not limited by the examples and experimental examples described below.

( Example One)

The dough molding kneaded with wheat was aged at room temperature (20 ° C to 21 ° C) for 1 hour and 50 minutes to 2 hours, and aged dough molding was repeatedly passed through the mill three times to obtain dough blood. Scratches were formed on the surface of the kneaded product at regular intervals and cut into a circular shape with a radius of about 5 cm using a cutting tool. Then, the fermented milk was applied to the deep-fried batter and the deep-fried batter, respectively, for about 5 minutes, and the fermented milk was applied to the deep-fried batter and the batter was attached to the fermented batter.

( Example 2)

A paste was prepared in the same manner as in Example 1, except that rice flour was used as a dough material.

( Example 3)

Except that rice flour and wheat flour were mixed in a ratio of 1: 1 as a dough material.

( Experimental Example Sensory test

The sensory evaluation of the color, taste and texture of the Han-gwa (marketed in Han-gun) and the Han-gwa (marketed in Korea) And the results are shown in Table 1 below.

The sensory test was conducted on 25 persons (10 to 6, 20 to 4, 30 to 7, 40 to 3, and 50 to 5) who were in the 10th, 20th, 30th, Respectively.

division Control group Experiment 1 Experiment 2 Experiment group 3 Color 3.412 4.164 3.984 4.026 flavor 3.648 4.028 4.126 4.462 Texture 3.986 4.126 4.018 4.368

As shown in Table 1, it can be concluded that one of the present invention is superior to the experimental group 1 to the experimental group 3 in terms of color, flavor and texture in terms of the sensory properties in comparison with those currently sold on the market.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments. It will be understood that various modifications and changes may be made without departing from the scope of the appended claims.

Claims

(a) a step (S10) of preparing rice balls, barley, wheat, or a mixture of two or more rice flour to prepare a tumbled rice;
(b) mixing (20) any one of wheat flour, rice flour, or mixed flour mixed with wheat flour and rice flour, and kneading the fruit juice to form a dough molding (S20);
(c) aging the dough molding of step (b) at room temperature (S30);
(d) a step (S40) of passing the aged dough molding of the step (c) through a pair of rolling rolls a plurality of times to form a kneaded product;
(e) forming a scratch on the surface of the kneaded product in the step (d) (S50);
(f) cutting (step S60) the kneaded dough formed in step (e) into a desired shape;
(g) a step (S70) of placing the kneaded kneaded product of step (f) in oil heated in weak heat, firstly frying and removing grease;
(h) a step (S80) of frying the first frying oil removed in the step (g) into the oil heated by the strong heat and removing the grease;
(i) a step (S90) of applying sugar solution to the surface and back of the greasy fried secondary frying in step (h); And
(j) attaching the tumbler of the step (a) to the second fried product coated with the sugar solution of step (i) (S100).

The method according to claim 1,
Wherein the fruit juice comprises at least one of grape juice, apple juice, juice, orange juice, melon juice, strawberry juice, and cucumber juice.

The method according to claim 1,
Wherein the step (c) comprises aging the dough molding at room temperature for 1 to 3 hours.

The method according to claim 1,
The step (e) is characterized in that a scratch is formed by forming a scratch on the surface of the kneaded product with a tool having a pointed protrusion or passing a rotating roll having a plurality of protrusions with a sharp point on the outer circumference at a predetermined interval, Han and manufacturing method.

The method according to claim 1,
Wherein the step (f) comprises cutting the kneaded dough with a cutting tool, or cutting the kneaded material through a rotating roll having a plurality of cutting tools arranged at fixed intervals on the outer circumferential surface thereof.

The method according to claim 1,
Wherein the sugar solution is any one of a mixture of whey, starch syrup, or mixture of starch and starch syrup.

The method according to claim 6,
Wherein the sugar solution is further mixed with sugar.

9. A process for producing a silicon carbide film, which is produced by the production method of any one of claims 1 to 7.