KR20180007453A - A process for the production of wild ginseng cookie made by th fermention and its product produced by its process - Google Patents

Abstract

The present invention relates to a preparation method of a wild ginseng cookie. Various beverages and medicinal substances using wild ginseng are emerging in the market. However, this medicinal substance or beverage form is difficult to ingest for children, and depending on the person, the characteristic aroma of ginseng can be repulsive. Particularly, Westerners may be unfamiliar with the aroma of ginseng or wild ginseng, compared to Asians, and thus may not have a preference therefor. In this context, the present invention provides a cookie containing a wild ginseng fermentation product, prepared in the form of a cookie preferred by everyone including children and Westerners. More specifically, the preparation method comprises: a bottom mold preparation step in which edible cereal powder, nuts, and butter are combined and molded into a sheet, and then into the shape of a bucket, and baked; a wild ginseng fermentation product preparation step in which thin wild ginseng slices are immersed in sugar and fermented; a porous upper layer preparation step in which butter is stirred at high speed, and eggs are added thereto to form cream, and the cream is mixed with sugar powder and nut powder; a loading step in which the wild ginseng fermentation product is filled in the bottom mold, and topping materials are layered thereon in order; and a baking step in which the multilayer toppings are baked at high temperature. By covering the top and bottom with a pie-like bottom sheet and the upper layer in the form of porous cream, the wild ginseng fermentation product is embedded inside, thus enabling even the children and Westerners to ingest a desired amount of wild ginseng without difficulty. Particularly, by fermenting the wild ginseng, instead of simply using wild ginseng as is, the wild ginseng cookie of the present invention has a soft jelly-like texture harmoniously combined with the characteristic aroma of ginseng, and thus can be easily enjoyed by anyone.

Description

Technical Field [0001] The present invention relates to a method for producing a wild ginseng fermented cookie and a ginseng fermentation cookie prepared by the method,

The present invention relates to a method for producing a wild ginseng fermentation cookie.

The present invention also relates to a fermented cookie of wild ginseng prepared by a method for producing a wild ginseng fermentation cookie.

Generally, wild ginseng, which grows in the mountains for tens to hundreds of years, contains a large amount of unknown ingredients effective for the human body. It has been recognized that the ginseng ginseng (hereinafter abbreviated as " ginseng ginseng "in the present invention) produced by artificially cultivating the ginseng seeds is superior to the ginseng in general.

It is known that ginseng saponin, acid polysaccharide, ginseng protein, and polyphenolic substance with excellent antioxidant properties are known.

The saponin is contained in roots, stems, husks, seeds and the like of plant, and it is a substance that gives a fine bubble like a soap in an aqueous solution and is contained in about 500 plants. However, saponin contained in wild ginseng has a unique chemical structure with saponin of other plants, and its pharmacological effect is also unique, so it is classified as ginsenoside and chemically as Tritepene saponin, and 1-3% And it is known that the ginsenoside exerts various effects on the central nervous system, the endocrine system, the immune system, the metabolic system, and the like to control the body function. When the ratio of total saponin was measured, various research results have been reported that the ginseng ginseng has a content higher than that of "6-year-old ginseng" by 1.2 times or more than 10 times.

The price of the above-mentioned goat ginseng is higher than that of general ginseng or red ginseng, and it is necessary to pay attention to ingestion.

The goat ginseng is highly effective, but requires great caution in taking it. Particularly effective ingredients should be chewed at least 200 times if they are eaten raw, in order to be effectively absorbed by the human body. If you eat with tea, add jujube, then cool down until the amount of water in the middle of the fire is reduced to half, then cool off 4 to 5 times a day. In addition to eating alcohol, honey or sugar in some cases.

As described above, although there is a very effective ingredient of the goat ginseng, it is very difficult for the general public to follow the method because it has to be kept strictly in order to see the effect, and in the case of the elderly child, it is best to take the medicine by car or take medicinal medicine by herbal medicine and prescription Method.

Although it is difficult to carry a liquid car even if taken by the above-mentioned car, some people have a favorable feeling for the aroma of wild ginseng, but the majority of children have a feeling of refusal in the aroma of the three, which is a main cause of reluctance to take.

The present invention is intended to provide a method for manufacturing a ginseng fermented cookie in the form of a cookie, which is suitable for the elderly, and is suitable for the elderly, even though the common ginseng is readily consumed by the elderly. The present invention provides a method of manufacturing a cookie that maximizes the availability of ginseng gypsum even when mixed with a small amount of wild ginseng and improves the taste.

Especially, even foreigners who are not familiar with the flavor of young or old, they want to provide the cookies with the smell of cookies and the flavor of the crispy cookies as they are.

The present invention is intended to provide a cooked ginseng cookie that can be absorbed as it is, even if a child is a senior citizen, even if the elderly child is consuming the same as the cookie, even if the ginseng is not fermented for a long time or extracted with sugar or alcohol.

The present invention relates to a method for manufacturing a hartle comprising the steps of mixing a food grain powder, nuts and butter to form a thin plate, forming a bucket shape,

A step of preparing a fermented product of fermented ginseng,

A step of preparing the upper layer of the porous structure which mixes the butter with the high-speed stirring and puts the eggs into the cream state, and then mixes the sugar powder and the nuts powder.

A stacking step of filling the inside of the heart with the fermented product of wild ginseng and then successively laminating the upper load,

And a baking treatment step of baking the multi-layer load at a high temperature.

The present invention relates to a fermented product,

A process of washing the raw ginseng (ginseng ginseng) separated by the quality standard as described above, and drying the ginseng to such an extent that water is not added when the ginseng is touched,

Drying the washed ginseng to 2 to 6 mm,

A sugar mixing step of mixing 40 to 200% of sugar based on the weight of the dried ginseng,

And the fermentation is carried out at a temperature of 25 to 35 ° C by loading the sugar-mixed mixture in a hermetically sealed container so as to have an optimal texture at the time of testing the cookies.

The present invention further relates to a method for producing a honeycomb structure, comprising the steps of mixing a food grain powder, nuts and butter to form a thin plate, forming a bucket shape,

Three fermented wild ginseng fermented by immersing wild ginseng in sugar,

The egg is put into a cream state while stirring the butter at a high speed, and then the upper load of the porous structure in which the sugar powder and the nuts powder are mixed is sequentially laminated,

The multi-layer stack was baked at 150 to 190 ° C to develop a fermented cookie of wild ginseng.

The present invention also relates to a method for producing a nut, comprising the step of mixing nutrition and butter with edible grain powder to form a thin plate,

Three fermented wild ginseng fermented by immersing wild ginseng in sugar,

The egg is put into a cream state while stirring the butter at a high speed, and then the upper load of the porous structure in which the sugar powder and the nuts powder are mixed is sequentially laminated,

The fermented cookie of the ginseng prepared by baking the multilayered load at 150 to 190 캜,

A ginseng fermentation cookie coated with a von Herbaceous layer was also developed between the Harttle and wild ginseng fermented products.

According to the present invention, the proper fermentation treatment of the wild ginseng eliminates the smell of raw vegetables exhibited in vegetables and vegetables, and particularly the bitter taste of the vegetables, by fermentation. And it was wrapped in a top layer and a porous cream layer on the bottom of the pie sheet, so that children and westerners easily ingested wild ginseng as if eating sweets without feeling that it was added with three kinds of medicines.

In particular, the present invention relates to a process for producing a fermented soybean ginseng product, which comprises cutting the ginseng to a size of 2 to 6 mm and mixing and fermenting the fermented soybean ginseng to maintain the texture of the ginseng to a certain extent while retaining a satisfactory texture such as jelly Respectively. Therefore, while chewing the cookie, the fermented product of the wild ginseng inside the cookie has a taste of high quality cookie rather than a medicinal substance due to the sweetness and the aroma of the sweetness which are generated by chewing and chewing the jelly.

BRIEF DESCRIPTION OF THE DRAWINGS FIG.
FIG. 2A shows a butter addition step of adding butter to a powder for manufacturing a hatlet of the present invention and cutting the powder,
FIG. 2B shows a kneading process in which eggs are added to make dough after the butter is added,
Figs. 2c and 2d show a process of forming a hartle by pushing the kneaded material with a plunger,
FIG. 2E is a view showing a step of loading a fermented product of wild ginseng into the mold,
FIG. 2f is an example of a product of a wild ginseng cookie covering and baking an upper load after loading the fermented product,
FIG. 3 is a view showing various sample shapes of a wild ginseng cookie of the present invention,
4 is a cross-sectional perspective view of a wild ginseng cookie of the present invention,
5 is a front cross-sectional view of a wild ginseng cookie of the present invention.

Hereinafter, representative examples of the production method of the present invention will be described. Representative examples of the wild ginseng exemplified in the present invention are the ginseng ginseng. The ginseng is superior in efficacy as long as the cultivation period is long, but it is replaced with the ginseng ginseng because it is expensive and generally difficult to supply in large quantity. However, when necessary, ginseng is also available and belongs to the fermented product of the present invention. In the present invention, the fermented product of the wild ginseng is fermented by including ginseng and red gins as well as ginseng ginseng.

The process for producing the wild ginseng fermented cookie according to the present invention comprises a step of preparing a honey, a step of preparing a fermented product of ginseng, a step of preparing an upper load, and a step of baking in a oven by stacking a heart, a fermented product of a ginseng and an upper load.

Hereinafter, each of the manufacturing steps will be described in detail.

Ⅰ. Hartle Manufacturing Stage

A water-resistant harttle for the fermentation of wet-type wild ginseng according to the present invention is prepared. Hartley also has the effect of blocking the high temperature denaturation of the active ingredient of the fermented product of wild ginseng which can occur in the baking treatment at a high temperature.

Hartle is a powder manufacturing process for mixing a mixture (10) comprising a mixture of powder, nut powder and sugar powder and sieving the mixture,

A butter addition step of mixing the butter with the mixed powder and performing a random cutting operation and powder mixing by the cutter 11,

When the butter is added so that the butter can not be seen with the naked eye, the kneading process in which the egg 12 is put and kneaded,

A refrigeration step of refrigerating in a refrigerated state at 5 DEG C or less in a kneaded state,

The refrigerated dough is pushed by the pusher 13 to form a thin plate, and then the resultant is put into a mold of various shapes such as a circle, a rectangle, and an ellipse, and baked to manufacture the heart.

The hartle is formed to have a thickness of 1 to 2 mm when mounted on a frame. In order to provide a function as a cookie and a crispy sweet taste, it is difficult to support the contents by breaking down easily if the thickness is less than 1 mm, and when the thickness is 2 mm or more, the food is hardened by giving a hard feel to the food.

The baking treatment was performed in an oven heated at 150 to 170 캜 for 20 to 25 minutes.

Ⅱ. Production step of fermented product of wild ginseng.

. The fermentation process of the wild ginseng according to the present invention is a process of washing the ginseng (ginseng ginseng) by separating the ginseng according to the quality standard as described above,

Drying the washed ginseng to 2 to 6 mm,

A sugar mixing step of mixing 40 to 200% of sugar based on the weight of the dried ginseng,

After mixing with sugar, the fermented product of fermented wild ginseng (25) was prepared by fermentation at a temperature of 25 to 35 ° C.

In the present invention, the washing of wild ginseng is carried out by washing with water to suppress abnormal fermentation by various microorganisms buried in the soil and the proliferation of possible pathogens, and may be combined with high-pressure spray washing if necessary.

After washing, the moisture on the surface can not be seen by the naked eye. After drying, it is difficult to provide a texture as a cookie after fermentation in case of less than 2 mm. Particularly, the fragrance disappears and may cause partial corruption . In case of 6 mm or more, the fermentation is delayed, and the disintegration of the internal active ingredient due to the destruction of the cell wall by the fermenting microorganism and the rate of fermentation are delayed. Especially, when the honeycomb is stacked on the honeycomb structure, the fibers are stretched like a stem and stretched like a stem, or in the case of small particles, the osmotic pressure is increased, and the structure itself collapses and collapses to lower the texture.

In the present invention, sugar is the most common form of sugar, and sugar, as well as glucose, oligosaccharide, or glycerin are blended together. When the fermentation speed is delayed, the fermentation time is delayed by the combination of the oligosaccharide when the fermentation speed is delayed. The control of the duration and the speed of fermentation is to give optimal fermentation conditions according to the state of the wild ginseng, since the quality characteristics of the wild ginseng supplied from the wild are very different. In case that dietary restriction of sugar is necessary, 10-20% of xylose is mixed to enjoy the sweetness and to restrict the ingestion of sugar.

When the blending ratio of sugar is 40% or less based on the weight of wild ginseng, the fermented product of wild ginseng is almost disappear after the preparation with cookies, and the shape of the ginseng is not maintained and the upper load is collapsed. On the other hand, when the content is more than 200%, the fermented water layer is present but does not occupy a sufficient space. In such a case, the texture and the flavor, which are used as well as the texture, are inferior, and the feeling of appeal is lowered.

In the present invention, the fermented product of the wild ginseng has a texture such as a little bit 'crunchy' and 'goodness' in the presence of a chewy taste. In other words, although a person has a different sensation, the particle cut by the wild ginseng is selected so that the chewing taste of the top portion of the cookie, the taste touched at the tip of the tongue, and the feeling of crossing the neck are most preferred. It is intended to maximize consumers' palatability by sharing the crispness of the lower part with the feeling, the softness of the upper part, and the appropriate sense of inner ginseng fermentation and a little bit of a sense of touch such as jelly.

If the fermentation temperature is lower than 25 ° C, the fermentation may cause some discoloration and contamination of taste due to unexpected abnormal fermenting microorganisms. On the contrary, if the temperature is higher than 35 ° C, the fermentation time may be shortened, but abnormal fermentation at high temperature may cause a phenomenon such as rancidity.

In the present invention, the fermentation treatment is carried out such that the sugar particles stacked on the upper part are mixed so as to be reversed upside down when they are melted,

After 7 to 12 days, the top-to-bottom reversal treatment was performed once a day.

In the present invention, the fermentation is carried out in an airtight state so as to prevent the incorporation of air into the inside 7 days before the start of fermentation by the anaerobic microorganism capable of fermentation. Anaerobic fermentation is performed under fermentation conditions, especially about 7 days when the fermentation temperature is high, and about 12 days in the winter when the temperature is low. When the first anaerobic fermentation is completed, most of the sugars disappear as shown in the photograph of middle fermentation below, and the state becomes slightly viscous. Then, it is reversed once a day to promote rapid fermentation. In this fermentation promotion, most of the pathogenic microorganisms are extinguished by the anaerobic fermentation, and proper decomposition of the ginseng is promoted by proper mixing of the upper and lower oxygen and the dense sugar and nutrients at the lower and upper part, thereby leading to the effusion and conversion of the active ingredient.

Actual representative process pictures of the fermentation process are as follows.

Photograph of washed ginseng

Chopped ginseng

Sugar mixture for fermentation

Loaded in fermentation vessel

Fermentation middle

Fermentation completion

Ⅲ. Upper load stage

The cookie, which is the object of the present invention, is a cookie that is first contacted by the user at the time of sampling at the initial stage, and the place where the food stimulates most consumers is the upper part. Unlike Hartle, the upper part gives softness as a cookie for eating, eliminating the sense of heterogeneity, and especially for the elderly and children to give a feeling of high-quality confectionery when consumed.

More specifically,

When the butter is stirred at a high speed to form a void to some extent, the egg is put into a cream state.

An upper layer 30 of a porous structure for mixing sugar powder and nuts powder was prepared.

Various products can be produced by the process of mixing the flour such as wheat flour, rice flour or the like in the foamed state.

IV. Material Multilayer Loading and Baking Step

In the present invention, the step (I) and the step (III) of loading the fermented product of the wild ginseng and the upper load are sequentially carried out on the Hartley produced in step (I)

And the step of placing the sequentially loaded materials in an oven preheated at 150 to 190 캜 for 8 to 20 minutes.

The cookies of the present invention are composed of separate materials of the lower part and the upper part so as not to give the feeling that the ginseng fermented product is contained in the inside and the external sensation in the mouth or mouth is taken in the mouth.

More specifically, when the fermented product of the wild ginseng is loaded on the lower mold, the fermented product of the wild ginseng is water-soluble and contains a large amount of water, sugar and components extracted from the ginseng. Therefore, There is a possibility that the component is leached to the outside. In order to solve the above-mentioned disadvantages, in the present invention, a separate waterproof layer 21 is coated on the inner surface of the mantle upon loading. In order to give a good feel to the flour and the upper part of the mouth, a cream top layer having a plurality of pores inside thereof, more specifically, a creamy porous material (such as eggs, fresh cream, etc.) And a little bit of flour was added. The concrete manufacturing steps of the above cookies are as follows.

Sequential lamination of hearts, fermented wild ginseng, top load for cookie production

Finished product after heat treatment in oven

Another feature of the present invention is that the baking, i.e., the heat treatment, is performed at a temperature of 150 to 190 DEG C for 8 to 20 minutes for the production of cookies. When the baking temperature was maintained for more than 8 minutes, the effect of various kinds of ginseng products produced by fermentation could be partially oxidized, and the baking time was shortened to within 8 minutes.

Another feature of the present invention is that the thickness of the lower sheet and upper layer is limited to 10-15 mm. The reason is that when the lower sheet and upper layer are less than 10 mm, the fermented wild ginseng is sufficiently wrapped to lose the storage and distribution function that can be distributed to the product, and in particular, the fermentation of the inner ginseng fermentation product occurs. On the other hand, if it is thicker than 15 mm, the storage and distribution function will be increased, but the lower sheet and upper layer will not be sufficiently ripened by heating for 5 to 8 minutes. Therefore, when the baking time is increased, the active ingredient of the fermented product of the wild ginseng is adversely affected and the function as the wild ginseng cookie for the purpose is largely lost.

In another embodiment of the present invention

A method of producing a hartle comprising the steps of combining a food grain powder, nuts and butter to form a thin plate, forming it into a bucket shape,

A step of preparing a fermented product of fermented ginseng,

A step of preparing the upper layer of the porous structure which mixes the butter with the high-speed stirring and puts the eggs into the cream state, and then mixes the sugar powder and the nuts powder.

A stacking step of filling the inside of the heart with the fermented product of wild ginseng and then successively laminating the upper load,

And a baking treatment step of baking the multi-layered load at a high temperature, the method comprising:

In the loading step

The present invention relates to a method for manufacturing a fermented ginseng fermented cookie characterized by coating a fondant on the inner surface of a heart, and then fermenting the fermented product with the upper part coated with the mixture.

When the fermented product of the wild ginseng is loaded on the heart, the fermented product of the ginseng contains a large amount of water. The hartle has a tendency to absorb moisture in the fermented product of the wild ginseng due to its high hygroscopicity due to the inclusion of flour, especially wheat flour. Therefore, as the honeycomb structure is disintegrated due to moisture absorption in the fermented water of the wild ginseng, the internal volume of the fermented ginseng is remarkably reduced and the texture and flavor of the fermented product of the wild ginseng disappear.

In the present invention, mixed sugar is prepared by heating 10 to 20% of starch syrup and 30 to 50% of water at a temperature of 110 to 120 캜 around the weight of sugar and, when the whole is melted, Lt; / RTI > That is, by the mixed sugar, the safe interlayer separation during the baking treatment of the cookies was induced between the Hartley and the wild ginseng fermented product to maintain the stable structure.

An actual manufacturing embodiment of the present invention will be described.

Examples of preparation of the fermented product of the goat ginseng to produce the actual product of the present invention are as follows. In the following examples, the units are all g.

 Production Example 1

Hartle Manufacturing

Powder 80, almond powder 13, and sugar powder 20 are homogeneously mixed and put on the sieve. The butter 40 is put into the filtered powder and is cut continuously by a cutter to make the butter homogeneously distributed in the powder. Once homogenized, add egg 18 and knead. When the dough was completed, it was chilled at 5 ° C for 30 minutes, then pushed into a plunger to form a thin plate, and then formed into a circular, square or hexagonal shape to produce a 1 mm thick block. The prepared hartel was placed in an oven preheated at 180 degrees and baked for 10 minutes.

Wild ginseng Fermentation product  Produce

Year-old goat ginseng was sieved to an average length of 3 to 6 mm and was washed and dried. Drying should be done to prevent water from coming in contact with fingertips. Sugar was blended with 80% of the weight of the goat ginseng and loaded in a hermetically sealed container. Especially in the upper part, additional sugar was loaded separately to minimize the exposure of wild ginseng to the outside air. After about 1 day, when the sugar dissolved, the whole was reversed. This controversy was carried out once a day. After 10 days, fermentation was stopped.

Manufacture of upper load

The butter 50 was mixed at high speed in a mixing machine to produce a foam, and eggs and sugar powder were added to form a cream phase. When crushed to such an extent that it does not flow off with a spatula, 10 to 20% of the total volume of flour such as wheat flour, starch or rice flour is added and mixed to prepare an overhead load.

Cookie Manufacturing

The above-mentioned fermented fermented product of the ginseng was placed in a hartle so that it could not be exposed to the outside, and then the upper load of the creamy top was wrapped in a syringe bag and baked in an oven heated at 180 degrees for 10 minutes to prepare a ginseng cookie Respectively.

 Production Example 2

In the preparation of the fermented product of wild ginseng, the addition of sugar was made 180, and the rest were made in the same manner.

Production Example 3.

In the fermented product of fermented wild ginseng, the addition of sugar was made 160, and the rest were made in the same manner.

Production Example 4

The addition of sugar to the fermented product of the wild ginseng was made 200, and the remainder was made the same.

Comparative Example 1

The thickness of the hatched portion was adjusted to 1.5 mm, and the rest was the same as in Example 1 except that the addition of sugar was 30% in the preparation of fermented wild ginseng.

Comparative Example 2

The thickness of the hull was 2 mm and the sugar content of the ginseng fermented product was 220%.

The following Tables 1 and 2 are photographs of a fermented product of fermented wild ginseng according to the above Preparation Example,

Table 3 below is a photograph of a fermented product of fermented wild ginseng according to a comparative example.

Production Example 1 Production Example 2 Production Example 3

Production Example 4

Comparative Example 1 Comparative Example 2

Tables 4 and 5 below are actual photographs showing cross sections of actual cookies produced according to the above Examples and Comparative Examples, and Table 6 is a photograph showing a cross-section of actual cooked cookies according to Comparative Examples 1 and 2 It is a state photograph.

Production Example 1  Production Example 2   Production Example 3

Production Example 4

Comparative Example 1 Comparative Example 2

As shown in the sectional view of the cookie actually produced,

As the amount of added sugar was increased from Production Example 1 to Production Example 3, the color became darker so that the product had a sufficient space in the inside of the fermented product layer of the ginseng and the sugar content was less than 40% 1 can not be sufficiently fermented. Especially, since the layer of the fermented product of the ginseng is hardly visible after the cookie is produced, the texture and flavor of the ginseng cookie can hardly be found. In addition, in the case of Comparative Example 2, when the sugar content is more than 200%, the wild ginseng is shrunk due to the high concentration, so that the texture is low and it is hard to feel the flavor and taste of wild ginseng. In addition, as the upper load is not sufficiently fermented, the upper load is flattened to the inside of the heart as shown in the photograph of the actual example of Comparative Example 2 in Table 6, and at the same time, a part of the sugar flows out to the load and is crystallized And the presence of the fermented product of the wild ginseng in the inside was not felt.

Another aspect of the present invention is to provide a method for producing a nut, which comprises forming a nut in the form of a thin plate by mixing edible grain powder, nuts and butter,

Three fermented wild ginseng fermented by immersing wild ginseng in sugar,

The egg is put into a cream state while stirring the butter at a high speed, and then the upper load of the porous structure in which the sugar powder and the nuts powder are mixed is sequentially laminated,

The fermented cookie of the ginseng prepared by baking the multilayered load at 150 to 190 캜,

And a phonemic layer is coated between the Hartle and the wild ginseng fermented product.

The fermented product of wild ginseng is cultivated in the wild, and the result after fermentation has various changes. Therefore, before baking is completed as a cookie with respect to Hartley, there is a phenomenon that it infiltrates into the Harttle and causes deformation, or the inside water completely permeates the upper load and the Hartle. When there is a possibility of occurrence of such a phenomenon, the fondant is coated on the bottom of the hartle, thereby suppressing water leaking and penetration as much as possible. The phosgene is a white icing state formed of a soft and smooth sugarcrystal. Although it is not a long time by the crystalline sugar, the internal moisture suppresses the transfer of the heartbeat for about 15 to 20 minutes when the cookie is completed.

As shown in FIG. 5, the fermented soybean ginseng fermented product has a height L of the inner space of the heart,

Is a wild ginseng fermentation cookie charged at a loading height (L2) of 1/2 to 3/4 at the lower surface (L1) of the inner space of the heart. The fermented product of the wild ginseng is arranged between the upper part and the mantle. While chewing the upper load, the fermented product of the inner ginseng is most suitable for giving a feeling of mouthfeel, And when it is less, the texture is deteriorated, and the presence of the ginseng fermented product can not be known while sampling. On the contrary, if it is more than 3/4, it does not harmonize with the taste of the upper load and heart, and the fragrance of the scent and the texture become strong, so that it gives a feeling of rejecting by giving a feeling of eating the herb medicine rather than the taste and flavor as a cookie. Particularly, when the internal fermented soybean ginseng fermentation load is stored at room temperature, it may be partially denatured or may be partially leaked to the upper and lower parts to deteriorate the appearance.

When the fermented product of the wild ginseng is loaded more than 3/4, as shown in the above-mentioned actual photograph, it is partially exposed to the outside of the upper load, resulting in a form giving a feeling of rejection at the time of tasting.

In the present invention, the particles of the fermented product of wild ginseng are 0.5 to 5.0 mm in diameter. This is also intended to bring out the texture, especially the chewiness and softness such as jelly when touching the tongue. That is, when the particle size is less than 0.5, the particles are too small to give a feeling of eating the liquid phase, so that the presence of fermented internal ginseng can not be known. When the particle size is larger than 5.0, the particle size is too large.

Another feature of the present invention is that the Hartle is formed of any one of irregular shapes such as a circle, an ellipse, a triangle, a square, a polygon such as a pentagon, a heart, a leaf, In other words, consumers' preferences vary, and the appropriate form is externally implemented according to the sex of the man and woman to increase the preference.

10: mixture, 11: cutter, 12: egg, 13: plunger 20: Hartley 25: fermented product of wild ginseng

Claims (13)

A method of producing a hartle comprising the steps of combining a food grain powder, nuts and butter to form a thin plate, forming it into a bucket shape,
A step of preparing a fermented product of fermented ginseng,
A step of preparing the upper layer of the porous structure which mixes the butter with the high-speed stirring and puts the eggs into the cream state, and then mixes the sugar powder and the nuts powder.
A stacking step of filling the inside of the heart with the fermented product of wild ginseng and then successively laminating the upper load,
And a baking treatment step of baking the multi-layer load at a high temperature.
The method according to claim 1,
The step of producing the hartle is a powder manufacturing process for mixing a mixture (10) consisting of a pulverized powder, a nutskin powder and a sugar powder to a sieve,
A butter addition step of mixing the butter with the mixed powder and performing a random cutting operation and powder mixing by the cutter 11,
When the butter is added so that the butter can not be seen with the naked eye, the kneading process in which the egg 12 is put and kneaded,
A refrigeration step of refrigerating in a refrigerated state at 5 DEG C or less in a kneaded state,
A step of pushing the refrigerated dough into a thin plate by means of a plunger (13), and then forming the thin plate into a mold and baking to produce a heart fillet (20).
The method according to claim 1,
Wherein the hattle is formed to have a thickness of 1 to 2 mm.
The method according to claim 1,
The step of producing fermented wild ginseng is
A process of washing the raw ginseng (ginseng ginseng) separated by the quality standard as described above, and drying the ginseng to such an extent that water is not added when the ginseng is touched,
Drying the washed ginseng to 2 to 6 mm,
A sugar mixing step of mixing 40 to 200% of sugar based on the weight of the dried ginseng,
Wherein the fermented cookie is fermented at a temperature of 25 to 35 DEG C after being mixed with the saccharide mixture in a hermetically sealed container.
5. The method of claim 4,
The fermentation process
When the sugar powder laminated on the upper part is melted,
After 7 to 12 days, the top and bottom reversal treatment was performed once a day,
Wherein the anaerobic fermentation is carried out by preventing air from being mixed in the inside of the fermented cookie.
The method according to claim 1,
Wherein the baking treatment step is a baking treatment at a temperature of 150 to 190 DEG C for 8 to 20 minutes. A method of producing a hartle comprising the steps of combining a food grain powder, nuts and butter to form a thin plate, forming it into a bucket shape,
A step of preparing a fermented product of fermented ginseng,
A step of preparing the upper layer of the porous structure which mixes the butter with the high-speed stirring and puts the eggs into the cream state, and then mixes the sugar powder and the nuts powder.
A stacking step of filling the inside of the heart with the fermented product of wild ginseng and then successively laminating the upper load,
And a baking treatment step of baking the multi-layered load at a high temperature, the method comprising:
In the loading step
A method for producing a fermented wild ginseng cookie, characterized in that a fondant is coated on the inner surface of the honeycomb and the fermented product of the wild ginseng is loaded on the upper surface of the mixed coating.
8. The method of claim 7,
In the case of mixed sugar, 10 to 20% of starch syrup and 30 to 50% of water are heated at 110 to 120 ° C with stirring around the weight of sugar, and when the whole is melted, stirring is performed at room temperature to bubble in the inside ≪ / RTI >
The nutritive grains, the nuts and the butter are mixed to form a thin plate, which is formed into a bucket shape and baked,
Three fermented wild ginseng fermented by immersing wild ginseng in sugar,
The egg is put into a cream state while stirring the butter at a high speed, and then the upper load of the porous structure in which the sugar powder and the nuts powder are mixed is sequentially laminated,
Wherein the multi-layer load is baked at 150 to 190 ° C.
The nutritive grains, the nuts and the butter are mixed to form a thin plate, which is formed into a bucket shape and baked,
Three fermented wild ginseng fermented by immersing wild ginseng in sugar,
The egg is put into a cream state while stirring the butter at a high speed, and then the upper load of the porous structure in which the sugar powder and the nuts powder are mixed is sequentially laminated,
The fermented cookie of the ginseng prepared by baking the multilayered load at 150 to 190 캜,
Wherein a fondant layer is coated between the Hartle and the wild ginseng fermented product.
11. The method of claim 10,
Based on the height (L) of the inner space of the heart,
And the packing is filled at a loading height (L2) of 1/2 to 3/4 at the lower surface (L1) of the inner space of the heart.
11. The method of claim 10,
Wherein the particles of the fermented product of wild ginseng have a diameter of 0.5 to 5.0 mm.
11. The method of claim 10,
The honey germ fermentation cookie characterized in that the heart is one of a circle, an ellipse, a polygon, a heart, and an irregular shape.

Images