KR20170142400A - How to make red ginseng - Google Patents
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- KR20170142400A KR20170142400A KR1020160075821A KR20160075821A KR20170142400A KR 20170142400 A KR20170142400 A KR 20170142400A KR 1020160075821 A KR1020160075821 A KR 1020160075821A KR 20160075821 A KR20160075821 A KR 20160075821A KR 20170142400 A KR20170142400 A KR 20170142400A
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- 235000002789 Panax ginseng Nutrition 0.000 title claims abstract description 59
- 239000000284 extract Substances 0.000 claims abstract description 27
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- JURZHOVRCOWZFN-UHFFFAOYSA-N notoginsenoside R1 Natural products CC(=CCCC(C)(OC1OC(CO)C(O)C(O)C1O)C2CCC3(C)C2C(O)CC4C5(C)CCC(O)C(C)(C)C5C(CC34C)OC6OC(COC7OCC(O)C(O)C7O)C(O)C(O)C6O)C JURZHOVRCOWZFN-UHFFFAOYSA-N 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
- A23G3/0006—Manufacture or treatment of liquids, pastes, creams, granules, shred or powder
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
- A23G3/0006—Manufacture or treatment of liquids, pastes, creams, granules, shred or powder
- A23G3/001—Mixing, kneading processes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/308—Foods, ingredients or supplements having a functional effect on health having an effect on cancer prevention
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/31—Foods, ingredients or supplements having a functional effect on health having an effect on comfort perception and well-being
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
본 발명은 홍삼 단과자의 제조방법에 관한 것으로서, 보다 구체적으로는 우수한 약리효과를 갖는 홍삼을 통해 단과자를 제조하여 그 기호성과 품질을 개선시킬 수 있는 제품을 개발하기 위한 것이다.
The present invention relates to a method for producing red ginseng, and more specifically, to develop a product that can improve the palatability and quality of red ginseng by producing red ginseng having excellent pharmacological effect.
우리 음식의 세계화 추진 및 웰빙 문화의 확산은 외식산업과 제과, 제빵 산업의 새로운 변화가 요구되고 있다.The promotion of globalization of our food and the spread of well - being culture are demanding new changes in the food service industry, confectionery and bakery industry.
건강과 삶의 질에 대한 가치가 높아지면서 현대인들에게 식품에 대한 관심사가 자연식품, 건강식품 등 건강을 추구하는 욕구가 커지면서 기능성분과 영양성분이 우선된 식품을 선호하는 식생활로 바뀌고 있다.As the value for health and quality of life has increased, the interest in food for modern people has been shifted to a diet that prefer functional foods and nutritional foods with preference for health, such as natural foods and health foods.
최근 제과 제빵분야에도 소비자의 선택적 기호 성향에 부응하기 위해 영양적인 가치 외에 기능적 효과가 기대되는 여러 가지 부재료를 첨가한 제품개발이 요구되고 있으며, 상품화를 지향하는 추세이다.Recently, in the confectionery and bakery field, in order to meet consumers' preference for selective taste, it is required to develop a product with various ingredients added with nutritional value and other functional effects.
위와 같은 추세에 따라, 기능성 제과 제빵분야에서 홍삼을 이용하여 기능성 과자 또는 빵을 제조하고 있으며, 특히 홍삼의 성분을 특정 처리시켜 홍삼의 유효성분을 과자 또는 빵에 접목시키고 있다.In accordance with the above trend, functional confectionery or bread is manufactured by using red ginseng in the functional confectionery baking field. In particular, the active ingredient of red ginseng is grafted into sweets or bread by treating the ingredient of red ginseng.
대한민국 등록특허 제10-1508271호 "홍삼 추출물을 함유하는 떡 및 뻥튀기 과자의 제조방법"에서는 특유의 홍삼 농축액을 추출하여 홍삼의 유효한 성분을 이용하고 있다.Korean Patent No. 10-1508271 entitled "Rice Cake Containing Red Ginseng Extract, " and " Method for Producing Rice Crackers ", extracts a unique red ginseng concentrate and utilizes effective ingredients of red ginseng.
이러한 상기 등록특허의 홍삼 농축액을 추출하기 위한 방법은 홍삼을 65~75%의 주정으로 70~75℃에서 20~30시간 동안 1차 추출하여 1차 추출액을 얻는 단계, 1차 추출액을 25~35% 주정으로 70~75℃에서 10~15시간 동안 2차 추출하여 2차 추출액을 얻는 단계 및 상기 2차 추출액을 정제수로 80~90℃에서 10~14시간 동안 1회 이상 추출하여 3차 추출액을 얻는 단계를 통해 체내 흡수율이 높은 저분자의 인삼 사포닌으로 변환시키고 아이들을 포함하여 누구나 쉽게 접하고 먹을 수 있는 홍삼 추출물이 함유된 떡 및 뻥튀기의 제조하고 있다.The method for extracting the red ginseng concentrate of the above-mentioned registered patent includes a step of first extracting red ginseng at a temperature of 70 to 75 ° C in a 65 to 75% alcohol for 20 to 30 hours to obtain a first extract, % Extract at a temperature of 70 to 75 ° C for 10 to 15 hours to obtain a second extract, and extracting the second extract with purified water at 80 to 90 ° C for at least 10 to 14 hours at least once to obtain a third extract Ginseng saponin with high absorption rate in the body is obtained through the step of obtaining, and the rice cake including the children and the red ginseng extract which can be easily contacted and eaten can be prepared.
그러나, 상기 기 등록특허는 다단의 홍삼 농축액을 추출하여 효과적으로 사포닌의 함량을 조절할 수 있지만, 상대적으로 2일 정도의 시간이 걸려 소규모 제과, 제빵 업체에서는 저분자의 홍삼 농축액을 이용하는 것이 불가능한 문제점이 발생한다.
However, although the above-mentioned registered patent can control the content of saponin effectively by extracting multi-stage red ginseng concentrate, it takes about 2 days to take a relatively long time, which makes it impossible to use a low-molecular red ginseng concentrate in a small-sized confectionery or bakery .
따라서, 본 발명은 건강식품인 홍삼의 적절한 가공방법을 모색하고 고부가가치를 갖는 식품으로서의 개발을 위한 것이다.Accordingly, the present invention is to find a suitable processing method of red ginseng as a health food and to develop it as a food having a high added value.
본 발명의 또 다른 목적은 이하의 상세한 설명으로부터 명확하게 되고, 본 발명의 바람직한 실시예를 나타내는 상세한 설명 및 실시예는 본 발명의 범주를 제한하는 것이 아니다.
Further objects and advantages of the present invention will be apparent from the following detailed description, and the detailed description and the preferred embodiments of the present invention are not to be construed as limiting the scope of the present invention.
전술한 목적들을 달성하기 위한 본 발명은, 강력분, 설탕, 소금, 우유, 물, 건조 이스트, 건조 효모, 알파가, 에스키모를 반죽기에 넣고 믹싱하는 단계(S100);In order to accomplish the above objects, the present invention provides a method for producing a fermented milk, comprising: mixing (S100) a high-fat, sugar, salt, milk, water, dry yeast, yeast, alpha, and eskimo in a kneader;
상기 믹싱된 반죽에 버터를 첨가한 후 1시간 ~ 2시간 동안 1차 발효하는 단계(S200);Adding butter to the mixed dough and then fermenting for 1 hour to 2 hours (S200);
상기 1차 발효된 반죽에 홍삼분말과 홍삼엑기스를 넣고, 반죽기에서 믹싱한 후 일정한 크기로 분할하여 30분 ~ 1시간 동안 발효시키는 중간발효 단계(S300);An intermediate fermentation step (S300) in which red ginseng powder and red ginseng extract are added to the primary fermented batter, mixed in a kneader, and divided into a predetermined size and fermented for 30 minutes to 1 hour;
상기 중간 발효가 끝난 반죽을 성형하고, 1시간 ~ 2시간 동안 2차로 발효하는 단계(S400);Molding the intermediate fermented dough, and fermenting the dough for one hour to two hours (S400);
상기 1차로 발효된 성형 반죽을 윗불 240℃, 아랫불 180℃의 오븐에 넣고 7~8분간 굽는 단계(S500);를 포함하여 이루어지는 것을 특징으로 한다.And a step (S500) of baking the firstly fermented molded dough for 7 to 8 minutes by placing it in an oven at an upper temperature of 240 ° C and a lower temperature of 180 ° C.
또한, 본 발명에 적용된 S100 단계에서는 강력분을 100 중량부로 할 때 설탕 5 ~ 15 중량부, 소금 2 ~ 5 중량부, 우유 10 ~ 30 중량부, 물 40 ~ 50 중량부, 건조 이스트 3 ~ 8 중량부, 건조 효모 15 ~ 30 중량부, 알파가 1 ~ 3 중량부, 에스키모 2 ~ 5 중량부가 적용되는 것을 특징으로 한다.In step S100 of the present invention, 5 to 15 parts by weight of sugar, 2 to 5 parts by weight of salt, 10 to 30 parts by weight of milk, 40 to 50 parts by weight of water, 3 to 8 parts by weight of dry yeast 15 to 30 parts by weight of dry yeast, 1 to 3 parts by weight of alpha and 2 to 5 parts by weight of Eskimo.
또한, 본 발명에 적용된 S200 단계에서 투입되는 버터는 상기 설탕과 동일한 비율로 투입되고, 상기 1차 발효된 반죽에 투입되는 홍삼분말은 강력분을 100 중량부로 할 때 2 ~ 5 중량부, 홍삼엑기스는 0.1 ~ 1 중량부가 투입되는 것을 특징으로 한다.In addition, the butter applied in the step S200 of the present invention is put in the same proportion as the sugar, and the red ginseng powder put into the primary fermented dough is 2 to 5 parts by weight, 0.1 to 1 part by weight of the total amount is added.
또한, 본 발명에 적용된 홍삼 엑기스는, In addition, the red ginseng extract,
(1) 홍삼 100 g에 증류수 1,000mL를 가하여 85℃에서 5시간씩 3 회 추출하는 단계;(1) adding 1,000 mL of distilled water to 100 g of red ginseng and extracting it three times at 85 ° C for 5 hours;
(2) 상기 추출액을 원심분리(5,000rpm, 30분)한 후 상등액을 70℃ 이하에서 농축하여 홍삼농축액(고형분 64%)을 제조하는 단계;를 포함하여 이루어지는 것을 특징으로 한다.(2) centrifuging the extract solution (5,000 rpm, 30 minutes), and concentrating the supernatant at 70 ° C or lower to prepare a red ginseng concentrate (solid content: 64%).
또한, 본 발명에 적용된 홍삼 분말은,In addition, the red ginseng powder, which is applied to the present invention,
(3) 상기 홍상농축액 100g에 증류수 1,000mL를 가하여 200℃ 상태하에서 분무 건조한 후 사별(100mesh)하여 제조하는 단계; 를 포함하여 수득되는 것을 특징으로 한다.
(3) 1,000 ml of distilled water is added to 100 g of the above-mentioned red flour concentrate, spray-dried at 200 ° C, and then separated (100mesh); . ≪ / RTI >
본 발명에 따른 홍삼 단과자의 제조방법은 산업적으로 보다 다양한 활용이 필요함에 따라 홍삼을 이용한 웰빙 간식을 제공할 수 있으며, 이는 시장에서 경쟁력을 갖는 효과가 발생한다.
The method of manufacturing red ginseng according to the present invention can provide a well-being snack using red ginseng due to the necessity of various applications in industry, and it has a competitive advantage in the market.
도 1은 본 발명에 따른 홍삼 단과자의 제조방법의 제조공정도이다.1 is a manufacturing process diagram of a method for manufacturing red ginseng skins according to the present invention.
이하, 본 발명에 따른 하나의 바람직한 실시예를 구체적으로 설명한다.Hereinafter, one preferred embodiment according to the present invention will be described in detail.
우선 본 발명의 일 실시예에 따라 적용되는 홍삼 분말 또는 홍삼 엑기스를 이용한다.First, red ginseng powder or red ginseng extract applied according to one embodiment of the present invention is used.
먼저, 본 발명을 설명하기 전 본 발명에서 사용되는 홍삼은 그 제조과정에서 발생되는 열에 의해 인삼에는 존재하지 않는 홍삼만의 특유 성분인 ginsenoside Rg2, Rg3, Rh1, Rh2 등의 사포닌 성분이 새로이 생성된다.First, before describing the present invention, red ginseng used in the present invention is newly generated saponin components such as ginsenoside Rg2, Rg3, Rh1 and Rh2, which is a unique component of ginseng, which is not present in ginseng .
이러한 홍삼 특유 사포닌은 암예방 작용, 암세포 성장억제 작용, 혈압 강하작용, 뇌신경세포 보호 및 학습능력 개선작용, 항혈전 작용, 항산화 작용 등이 있다고 알려져 있어 이에 대한 홍삼만의 탁월한 약리 효능을 기대할 수 있다.These red ginseng-specific saponins can be expected to have excellent pharmacological effect of only red ginseng, because it is known to have a cancer-preventing action, a cancer cell growth inhibiting action, a blood pressure lowering action, a brain cell protective and learning ability improving action, an antithrombogenic action, .
홍삼을 섭취하는 방법으로 홍삼을 고온에서 장시간 추출하여 추출액 상태로 복용하는 것이 일반적인데 이때 홍삼을 추출하는 방법에 있어 추출온도나 시간에 따른 홍삼 추출액의 유용 사포닌을 추출하여야 한다.It is common to take red ginseng at a high temperature for a long time and take it in the form of an extract. In this method, useful saponins of red ginseng extract according to extraction temperature and time should be extracted.
본 발명에 따른 홍삼 엑기스는, In the red ginseng extract according to the present invention,
(1) 홍삼 100 g에 증류수 1,000mL를 가하여 85℃에서 5시간씩 3 회 추출하는 단계;(1) adding 1,000 mL of distilled water to 100 g of red ginseng and extracting it three times at 85 ° C for 5 hours;
(2) 상기 추출액은을 원심분리(5,000rpm, 30분)한 후 상등액을 70℃ 이하에서 농축하여 홍삼 엑기스(고형분 64%)를 제조하는 단계를 포함하여 달성된다.(2) The extract solution is centrifuged (5,000 rpm, 30 minutes), and the supernatant is concentrated at 70 ° C or lower to prepare red ginseng extract (solid content: 64%).
이때, 수득된 홍삼 엑기스는 홍삼 추출액의 총 사포닌 함량은 추출온도가 낮고 추출시간이 짧을수록 총 사포닌 함량이 증가하게 된다.At this time, the total saponin content of the red ginseng extract obtained as a result of the lower extraction temperature and the shorter extraction time increases the total saponin content.
특히, 본 발명은 24 ~ 48시간 이내의 추출조건에서 수득된 홍삼을 사용하는 것을 특징으로 한다.In particular, the present invention is characterized in that red ginseng obtained under extraction conditions within 24 to 48 hours is used.
또한, 본 발명은 위와 같이 수득된 홍삼 엑기스를 분말화시켜 홍삼 분말을 구비한다.In addition, the present invention comprises red ginseng powder obtained by pulverizing red ginseng extract obtained as described above.
이를 위한 홍삼 분말은,For this purpose,
(3) 상기 홍삼 엑기스 100g에 증류수 1,000mL를 가하여 200℃ 상태하에서 분무 건조한 후 사별(100mesh)하여 제조하는 단계를 포함하여 수득된다.(3) 1,000 ml of distilled water is added to 100 g of the red ginseng extract, followed by spray-drying at 200 ° C, followed by bred (100mesh).
본 발명은 위와 같이 구비된 홍삼 분말과 홍삼 엑기스를 준비한다.In the present invention, red ginseng powder and red ginseng extract prepared as described above are prepared.
도 1은 본 발명에 따른 홍삼 단과자의 제조방법의 제조공정도로서, 본 발명은 강력분, 설탕, 소금, 우유, 물, 건조 이스트, 건조 효모, 알파가, 에스키모를 반죽기에 넣고 믹싱하는 단계(S100);The present invention relates to a method of manufacturing a red ginseng culture medium according to the present invention, which comprises mixing (S100) a high-fat, sugar, salt, milk, water, dried yeast, yeast, alpha, and eskimo in a kneader;
상기 믹싱된 반죽에 버터를 첨가한 후 1시간 ~ 2시간 동안 1차 발효하는 단계(S200);Adding butter to the mixed dough and then fermenting for 1 hour to 2 hours (S200);
상기 1차 발효된 반죽에 홍삼분말과 홍삼엑기스를 넣고, 반죽기에서 믹싱한 후 일정한 크기로 분할하여 30분 ~ 1시간 동안 발효시키는 중간발효 단계(S300);An intermediate fermentation step (S300) in which red ginseng powder and red ginseng extract are added to the primary fermented batter, mixed in a kneader, and divided into a predetermined size and fermented for 30 minutes to 1 hour;
상기 중간 발효가 끝난 반죽을 성형하고, 1시간 ~ 2시간 동안 2차로 발효하는 단계(S400);Molding the intermediate fermented dough, and fermenting the dough for one hour to two hours (S400);
상기 1차로 발효된 성형 반죽을 윗불 240℃, 아랫불 180℃의 오븐에 넣고 7~8분간 굽는 단계(S500);를 통해 홍삼 단과자를 제조하게 된다.The first fermented molded dough is placed in an oven at 240 ° C and 180 ° C, and baked for 7 to 8 minutes (S500).
한편, 본 발명에 적용된 S100 단계에서는 강력분을 100 중량부로 할 때 설탕 5 ~ 15 중량부, 소금 2 ~ 5 중량부, 우유 10 ~ 30 중량부, 물 40 ~ 50 중량부, 건조 이스트 3 ~ 8 중량부, 건조 효모 15 ~ 30 중량부, 알파가 1 ~ 3 중량부, 에스키모 2 ~ 5 중량부가 적용되어 준비된다.In step S100 of the present invention, 5 to 15 parts by weight of sugar, 2 to 5 parts by weight of salt, 10 to 30 parts by weight of milk, 40 to 50 parts by weight of water, 3 to 8 parts by weight of dry yeast 15 to 30 parts by weight of dry yeast, 1 to 3 parts by weight of alpha and 2 to 5 parts by weight of Eskimo.
또한, 본 발명에 적용된 S200 단계에서 투입되는 버터는 상기 설탕과 동일한 비율로 투입되고, 상기 1차 발효된 반죽에 투입되는 홍삼분말은 강력분을 100 중량부로 할 때 2 ~ 5 중량부, 홍삼엑기스는 0.1 ~ 1 중량부가 투입된다.In addition, the butter applied in the step S200 of the present invention is put in the same proportion as the sugar, and the red ginseng powder put into the primary fermented dough is 2 to 5 parts by weight, 0.1 to 1 part by weight is added.
본 발명은 그 정신 또는 주요한 특징으로부터 일탈하는 일없이, 다른 여러 가지 형태로 실시할 수 있다. 그 때문에, 전술한 실시예는 모든 점에서 단순한 예시에 지나지 않으며, 한정적으로 해석해서는 안된다. 본 발명의 범위는 특허청구의 범위에 의해서 나타내는 것으로써, 명세서 본문에 의해서는 아무런 구속도 되지 않는다. 다시, 특허청구범위의 균등 범위에 속하는 변형이나 변경은, 모두 본 발명의 범위 내의 것이다.The present invention may be embodied in many other forms without departing from the spirit or essential characteristics thereof. Therefore, the above-described embodiments are merely examples in all respects, and should not be construed restrictively. The scope of the present invention is indicated by the appended claims, and the present invention is not restricted by the specification. Modifications and variations falling within the scope of the appended claims all fall within the scope of the present invention.
Claims (5)
상기 믹싱된 반죽에 버터를 첨가한 후 1시간 ~ 2시간 동안 1차 발효하는 단계(S200);
상기 1차 발효된 반죽에 홍삼분말과 홍삼엑기스를 넣고, 반죽기에서 믹싱한 후 일정한 크기로 분할하여 30분 ~ 1시간 동안 발효시키는 중간발효 단계(S300);
상기 중간 발효가 끝난 반죽을 성형하고, 1시간 ~ 2시간 동안 2차로 발효하는 단계(S400);
상기 1차로 발효된 성형 반죽을 윗불 240℃, 아랫불 180℃의 오븐에 넣고 7~8분간 굽는 단계(S500);를 포함하여 이루어지는 것을 특징으로 하는 홍삼 단과자의 제조방법.
A step (S100) of mixing high-fat, sugar, salt, milk, water, dry yeast, dry yeast, alpha-algae, and eskimo in a kneader;
Adding butter to the mixed dough and then fermenting for 1 hour to 2 hours (S200);
An intermediate fermentation step (S300) in which red ginseng powder and red ginseng extract are added to the primary fermented batter, mixed in a kneader, and divided into a predetermined size and fermented for 30 minutes to 1 hour;
Molding the intermediate fermented dough, and fermenting the dough for one hour to two hours (S400);
And a step (S500) of baking the primary-fermented molded dough in an oven at 240 DEG C and under 180 DEG C for 7 to 8 minutes.
상기 S100 단계에서는 강력분을 100 중량부로 할 때 설탕 5 ~ 15 중량부, 소금 2 ~ 5 중량부, 우유 10 ~ 30 중량부, 물 40 ~ 50 중량부, 건조 이스트 3 ~ 8 중량부, 건조 효모 15 ~ 30 중량부, 알파가 1 ~ 3 중량부, 에스키모 2 ~ 5 중량부가 적용되는 것을 특징으로 하는 홍삼 단과자의 제조방법.
The method according to claim 1,
In step S100, 5 to 15 parts by weight of sugar, 2 to 5 parts by weight of salt, 10 to 30 parts by weight of milk, 40 to 50 parts by weight of water, 3 to 8 parts by weight of dry yeast, To 30 parts by weight, 1 to 3 parts by weight of alpha and 2 to 5 parts by weight of eschimo are applied.
상기 S200 단계에서 투입되는 버터는 상기 설탕과 동일한 비율로 투입되고, 상기 1차 발효된 반죽에 투입되는 홍삼분말은 강력분을 100 중량부로 할 때 2 ~ 5 중량부, 홍삼엑기스는 0.1 ~ 1 중량부가 투입되는 것을 특징으로 하는 홍삼 단과자의 제조방법.
The method according to claim 1,
The amount of butter to be added in step S200 is the same as that of the sugar, and 2 to 5 parts by weight of red ginseng powder to be added to the primary fermented dough is 0.1 to 1 part by weight Wherein the method comprises the steps of:
상기 홍삼 엑기스는,
(1) 홍삼 100 g에 증류수 1,000mL를 가하여 85℃에서 5시간씩 3 회 추출하는 단계;
(2) 상기 추출액을 원심분리(5,000rpm, 30분)한 후 상등액을 70℃ 이하에서 농축하여 홍삼농축액(고형분 64%)을 제조하는 단계;를 포함하여 이루어지는 것을 특징으로 하는 홍삼 단과자의 제조방법.
The method according to claim 1,
The red ginseng extract,
(1) adding 1,000 mL of distilled water to 100 g of red ginseng and extracting it three times at 85 ° C for 5 hours;
(2) centrifuging the extract solution (5,000 rpm, 30 minutes), and concentrating the supernatant at 70 DEG C or lower to prepare a red ginseng concentrate (solid content: 64%). .
상기 홍삼 분말은,
(3) 상기 홍상농축액 100g에 증류수 1,000mL를 가하여 200℃ 상태하에서 분무 건조한 후 사별(100mesh)하여 제조하는 단계; 를 포함하여 수득되는 것을 특징으로 하는 홍삼 단과자의 제조방법.5. The method of claim 4,
The red ginseng powder,
(3) 1,000 ml of distilled water is added to 100 g of the above-mentioned red flour concentrate, spray-dried at 200 ° C, and then separated (100mesh); ≪ RTI ID = 0.0 > 1, < / RTI >
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