KR20170071170A

KR20170071170A - Manufacturing method for korean traditional cookie using non-fried process

Info

Publication number: KR20170071170A
Application number: KR1020150179181A
Authority: KR
Inventors: 김주희; 최봉석; 최형준
Original assignee: 농업회사법인 주식회사 갈골한과명인식품; 김주희; 최형준; 최봉석
Priority date: 2015-12-15
Filing date: 2015-12-15
Publication date: 2017-06-23
Also published as: KR101995246B1

Abstract

A process using a non-boiling process and a process for producing the same are disclosed. According to one aspect of the present invention, there is provided a method of manufacturing a soybean paste using a non-boiling water treatment, comprising the steps of: dipping glutinous rice in water to ferment; pulverizing the glutinous rice flour; kneading and kneading the kneaded glutinous rice powder to form a glutinous rice ground; , Introducing the glutinous rice ground into a certain space, heating the hot air for a certain period of time and rotating it at the same time, and recovering the glutinous rice ground in the space.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for manufacturing a coke-

The present invention relates to a method for manufacturing a soju using an untreated soap without frying.

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.

During the manufacturing process, soybean oil is used to fry by using soybean oil. In this process, the glutinous rice base, which is a dry glutinous rice flour, swells up and has a crispy texture. However, since oil remains on the ground of glutinous rice fried in oil, it can give a tastful sensation and has a problem that oil is easily shredded when stored for a long time. In addition, excessive intake of oil can have a negative impact on your health.

The conventional method using a non-untangled process uses a method of simply heating a material and a material without using oil. However, such a conventional non-boiling water treatment method suffers from a problem that not only the raw materials and the materials are treated evenly but also the treatment time is considerably long.

Korean Patent Publication No. 10-0799369

SUMMARY OF THE INVENTION Accordingly, the present invention has been made in view of the above problems, and it is an object of the present invention to provide a manufacturing method using a non-boiling water treatment which can reduce the processing time and can acquire a uniform treatment.

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

According to one aspect of the present invention, there is provided a method of manufacturing a soybean paste using a non-boiling water treatment, comprising the steps of: dipping glutinous rice in water to ferment; pulverizing the glutinous rice flour; kneading and kneading the kneaded glutinous rice powder to form a glutinous rice ground; , Introducing the glutinous rice ground into a certain space, heating the hot air for a certain period of time and rotating it at the same time, and recovering the glutinous rice ground in the space.

The method using the non-boiling water treatment according to the present invention may include one or more of the following embodiments. For example, the temperature of the hot air may be 200 to 230 ° C.

The hot air is heated and rotated to generate a rising vortex inside the space, and the glutinous rice base can float due to the rising vortex.

Industrial Applicability The present invention can provide a manufacturing method using an untooled process capable of reducing processing time and uniform heating.

FIG. 1 is a flow chart illustrating a method of manufacturing an untouched one according to an embodiment of the present invention.
FIG. 2 is a flowchart illustrating a method of using a non-boiling water treatment according to an embodiment of the present invention and a non-boiling treatment of a glutinous rice plant in a manufacturing method thereof.
3 and 4 are a front view and a perspective view respectively illustrating the expansion device.
FIG. 5 is a diagram illustrating a state in which the glutinous rice cake is floated by heating and rotating hot air after the glutinous rice is put into the expansion device.
6 is a diagram illustrating a state in which the glutinous rice field expanded by the opening of the opening and closing member after the expansion of the glutinous rice base is completed.
7 is a view illustrating a glutinous rice background.
FIG. 8 is a diagram illustrating a state in which the glutinous rice ground is expanded by non-fermentation according to an embodiment of the present invention.

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.

FIG. 1 is a flow chart illustrating a method of manufacturing an untouched one according to an embodiment of the present invention.

Referring to FIG. 1, the method of manufacturing and using glutinous rice according to an embodiment of the present invention includes washing and fermenting glutinous rice, pulverizing fermented glutinous rice into a fine powder form, adding soybean powder to ground glutinous rice Adding glutinous rice flour, stirring the glutinous rice dough, stirring and forming the glutinous rice flour, forming the glutinous rice ground by molding and drying, treating the glutinous rice glutinous rice flour, and adding glutinous rice to the 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 this embodiment, the glutinous rice base can be shaped to have the opposite shape.

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 mold by heat. 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. By molding and drying, a glutinous rice base having an opposite shape is completed.

According to the present embodiment, since the non-boiling water treatment is used, there is a problem that the water content of the glutinous rice dough is not easily expanded when the water content is low. On the other hand, even when the moisture content of the glutinous rice dough is high, it may become hard and broken in the process of being bent by the non-boiling water treatment. Therefore, according to the present embodiment, the moisture content of the glutinous rice dough can be dried to 5 to 15%.

In the above description, glue rice washing and fermentation, pulverization, preparation of bean products, dough, steamed rice cake, stirring, primary drying, molding and secondary drying are exemplified in order to produce glutinous rice ground, And may be manufactured by omitting at least one of the processes or adding processes other than the process, if necessary.

Needless to say, the glutinous rice base can have various shapes such as a polygonal shape such as a square having a constant thickness and a sphere shape.

The finished glutinous rice base is expanded by the non-oil treatment without using oil. In this process, the expansion pressure is formed by air expansion and water vaporization inside the glutinous rice ground, and pores are formed. The method and the manufacturing method according to the present embodiment are characterized in that hot air heating and rotation are simultaneously used for non-hot water treatment, which will be described in detail with reference to FIG. 2 to FIG. 6 below.

On the glutinous rice ground which is expanded by the non-fermentation treatment, tsubu is attached. After heating the sweet potatoes at 60 to 90 ° C, they are coated thinly on the expanded glutinous rice ground (not shown), and then the tibet is attached to the glutinous rice ground. When the temperature at which the crude oil is heated to attach the tumbler exceeds 90 DEG C, the tonifying oil is cured and the tonifying oil is heated at 90 DEG C or lower.

Various kinds of adducts may be added or added to the expanded glutinous rice ground as well as the tsubushi.

Hereinafter, with reference to FIG. 2 to FIG. 6, a method of treating untouched water using the non-untangled process according to an embodiment of the present invention will be described.

FIG. 2 is a flowchart illustrating a method using a non-boiling water treatment and a manufacturing method according to an embodiment of the present invention.

Referring to FIG. 2, in the method using the non-boiling water treatment according to an embodiment of the present invention, glutinous rice is immersed in water and fermented, the ground glutinous rice powder is kneaded, the kneaded glutinous rice powder is steamed and dried Forming a glutinous rice base; placing the glutinous rice ground into a certain space and then heating and heating the hot air for a predetermined period of time to swell the glutinous rice ground; and removing the glutinous rice base from the space.

The expansion device 100 illustrated in FIGS. 3 to 6 may be used as the manufacturing method using the non-expansion process according to an embodiment of the present invention.

3 and 4 are a front view and a perspective view illustrating the expansion device 100, respectively. 5 is a diagram illustrating a state in which the glue base 150 is floated due to rotation of the glue base 150 after the hot air is heated after the expansion unit 100 is inserted. 6 is a view illustrating a state in which the glutinous rice ground 150 is expanded by the opening of the opening and closing member 114 after the expansion of the glutinous rice ground 150 is completed.

The expansion device (100) for processing the untreated water is characterized in that the glue rice base (150) is rotated by simultaneous heating with hot air to expand it. The hot air corresponding to the down stream is heated and rotated on the glue rice ground 150, whereby the glue rice ground 150 is floated and expanded. As a result, the plurality of glue rice bins 150 can be uniformly expanded and the processing time can be shortened.

The expansion device 100 includes a rotation heating unit 110 for rotating and heating the glutinous rice ground 150 and a storage unit 130 for accommodating the expanded glutinous rice ground 150.

The rotation heating unit 110 includes a space 111 into which the glue base 150 is inserted, a rotation bar 112 positioned inside the space 111, and a discharge port 116 formed at the lower end of the space 111, (114).

The rotary heating unit 110 uses a motor (not shown) and a heater (not shown) to expand the hot air (indicated by an arrow in FIG. The rotary heating unit 110 rotates the rotary bar 112 to generate a rising vortex in the space 111 of the rotary heating unit 110. The glutinous rice ground 150, which is light in weight, floats in the space 111 due to the upward vortex, so that only a specific region of the glutinous rice ground 150 can be heated uniformly, not entirely.

The rotation heating unit 110 has a space 111 into which the glutinous rice ground 150 is inserted. The space 111 corresponds to an inner space of a hollow cylinder, and a rotation bar 112 is provided at an inner center thereof. The rotating bar 112 is rotated by the rotational force of the motor and the hot air is blown downward from the inside thereof, so that a rising vortex (whirl) is generated in the space 111. The upper end of the rotary bar 112 may be connected to a heater (not shown) to receive hot air, and the lower end may be spaced apart from the opening and closing member 114 by a predetermined distance.

A transparent cover 113 is formed around the space 111 by a material such as transparent plastic or glass. The transparent cover 113 makes it possible to observe the inside of the space 111 from the outside, thereby allowing the glue base 1500 to be observed from the outside.

A discharge port 116 through which the expanded glutinous rice ground 150 can be discharged is provided at the lower end of the rotary heating unit 110 and the discharge port 116 can be opened or closed by an openable and closable closure member 114 .

The temperature of hot air provided in the space 111 may be 200 to 230 ° C. The rotation speed of the rotation bar 112 may correspond to approximately 60 to 120 rpm. Of course, it is needless to say that the heating temperature and the rotating speed can be changed according to the amount of the glue rice blanks 150 to be injected into the space 111.

As illustrated in FIG. 5, the hot air corresponding to the downward flow and the rotation of the rotary bar 112 cause the glutinous rice base 150, which is light in weight, to float while being heated. Since the glue rice base 150 is expanded by the rising vortex generated in the space 111, it is possible not only to uniformly heat the whole but also to shorten the working time. In addition, since the glutinous rice grounds 150 are swollen by collision with each other due to rotation, a spherical expanded glutinous rice ground 150 having a round shape can be formed.

It is needless to say that the heating time of the glue rice ground 150 in the space 111 and the expansion time due to the rotation can be changed according to the amount of the glue rice.

When the glue base 150 is expanded to a certain extent by the rotation of the hot air and heated, the air bubbles are generated in the inside of the glue base 150 and crisp texture can be produced.

After the expansion of the glutinous rice ground 150 is completed, the glutinous rice ground 150 expanded can be taken out through the outlet 116 by opening the opening and closing member 114 as shown in FIG.

The expansion device (100) includes a storage part (130) located under the rotation heating part (110). The storage part 130 includes an inlet 132 corresponding to a funnel-shaped hole and a discharge drawer 134 for accommodating the glue rice ground 150 introduced through the inlet 132.

The inlet 132 corresponds to a passage through which the expanded glutinous rice base 150 dropped through the outlet 116 can be collected in the outlet drawer 134. The inlet of the inlet 132 is formed larger than the outlet 116 so that all of the glue base 150 discharged is collected in the outlet drawer 134.

The discharge drawer 134 is configured in a drawer type and can be removed and installed in the storage unit 130. The user can easily collect the glue rice ground 150 by pulling out the discharge drawer 134 after all the glue rice ground 150 having been dropped freely is put into the discharge drawer 134.

A controller 140 is provided on the upper side of the rotary heating unit 110 to determine the number of rotations of the rotary bar 112 and the heating temperature inside the space 111.

FIG. 7 is a view illustrating a glutinous rice background, and FIG. 8 is a diagram illustrating a state in which glutinous rice ground is expanded by non-fermentation according to an embodiment of the present invention.

Referring to FIGS. 7 and 8, it can be seen that the glutinous rice base is uniformly expanded by the non-boiling treatment according to an embodiment of the present invention, thereby having a ball shape.

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.

100: expansion device
110:
111: Space
112: Rotary bar
113: Clear cover
114: opening / closing member
116: Outlet
130:
132: inlet
134: discharge drawer
140: controller

Claims

Dipping glutinous rice in water to ferment, pulverizing glutinous rice flour, kneading and kneading the glutinous rice flour to form glutinous rice ground;
Introducing the glutinous rice ground into a predetermined space, and then heating the hot glutinous rice for a predetermined period of time to rotate and expand;
And recovering the glutinous rice ground in the space.

The method according to claim 1,
Wherein the temperature of the hot air is 200 to 230 ° C.

The method according to claim 1,
Wherein a rising vortex is generated in the space by heating and rotating the hot air, and the glue base floats by the rising vortex.