KR20190058780A - a functional Lycium chinense Miller korean traditional sweets and cookies making method and the functional Lycium chinense Miller korean traditional sweets and cookies - Google Patents
a functional Lycium chinense Miller korean traditional sweets and cookies making method and the functional Lycium chinense Miller korean traditional sweets and cookies Download PDFInfo
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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
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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
- A23G3/0002—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
- 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
- A23G3/0019—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
-
- 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
- A23G3/343—Products for covering, coating, finishing, decorating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
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- 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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- 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
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
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- Life Sciences & Earth Sciences (AREA)
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
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- Confectionery (AREA)
Abstract
Description
본 발명은 유밀과류, 유과류, 다식류, 정과류, 숙실과류, 과편류, 엿강정류, 당류, 산자 등과 같은 한과를 제조하는 방법에 있어서 구기자 성분을 포함하는 기능성 구기자 한과 제조방법 및 그에 대한 한과에 관한 발명이다.The present invention relates to a process for preparing a functional starch comprising a starch ingredient in a process for producing a starch such as an oil-in-milled starch, a whey starch, a green wheat starch, a sweet cherry, a sweet cherry, It is an invention concerning Han.
우리나라의 전통 과자인 한과는 일반적으로 명절이나 제사 또는 각종 전통행사에 주로 이용되어 왔으며, 최근에는 일상에서도 즐겨 먹는 식품이다.Traditional Korean confectionery, Han-gwa, has been commonly used for festivals, rituals and other traditional events.
한과는 쌀, 밀가루, 견과류 등을 주재료로 하여 꿀과 기름 등을 부재료로 하여 만든 우리나라의 전통 과자류를 말한다. 한과의 종류는 만드는 법에 따라 유밀과류, 유과류, 다식류, 정과류, 숙실과류, 과편류, 엿강정류, 당류로 나누며, 재료에 따라 깨강정, 밤다식, 동아정과 등의 이름이 붙게 된다. Korean rice is a traditional confectionery made of rice, flour, nuts, and other ingredients made from honey and oil. Depending on the type of food, it is divided into two categories according to how it is made: Milk, Milk, Milk, Milk, Milk, Milk, Milk, Milk, Milk, .
산자는 한과의 한 종류로서 찹쌀가루를 반죽하여 납작하게 만들어 말린 것을 기름에 튀기고 꿀을 바른 후 그 앞뒤에 튀긴 밥풀이나 깨를 붙여 만든 유밀과의 하나로서 흰색과 붉은색의 것이 보통이며, 제물(祭物)에도 많이 쓴다.Sanja is a kind of Hanja, which is made by kneading glutinous rice flour, flattening dried oil, frying oil, applying honey and then fried rice flour and sesame paste. The white and red ones are common, ).
이러한 한과의 제조공정을 보면 일반적으로 물에 침지한 찹쌀을 증자하여 유탕처리 하여 제조한다.In the manufacturing process with such one, the glutinous rice which is immersed in water is generally raised and treated with hot water.
일반적인 한과의 제조방법을 설명하면, 찹쌀을 물에 침지한 후 세척하여 분쇄기로 분쇄하는 단계, 상기 분쇄된 찹쌀 분말을 혼합물과 혼합하여 증자한 후 교반하는 한과반죽 증자/교반단계, 상기 교반된 한과반죽을 성형하고 건조하는 한과반죽 성형물 가공단계; 상기 가공한 한과반죽 성형물을 유탕처리하는 단계, 및 상기 유탕처리한 한과반죽 성형물에 당의 등으로 코팅하는 코팅단계를 포함하여 이루어진다. 여기서 '한과반죽'라 함은 상기 분쇄된 찹쌀분말을 혼합물 및 수분과 혼합하여 증자시킨 후 교반한 반죽을 의미한다. 또한 유탕처리라 함은 100도씨 내지 200도씨의 고온의 기름에 튀기는 것을 의미한다.A general method of manufacturing a soy sauce comprises: a step of immersing the glutinous rice in water, followed by washing and pulverizing with a pulverizer; a step of mixing the pulverized glutinous rice powder with a mixture, stirring and stirring; A step of molding and drying the dough, and a step of processing the dough molding; A step of subjecting the processed dough and the dough molding material to a hot water treatment process, and a coating step of coating the hot dough-treated dough material with sugar or the like. Herein, the term " paste and paste " means a paste obtained by mixing the ground glutinous rice powder with a mixture and water and stirring the mixture. In addition, the term " hot water treatment " means frying at a high temperature of 100 to 200 degrees Celsius.
근래에는 생활수준이 향상되고, 대체의학이 널리 알려진 후 식품 또는 음식을 통하여 건강을 유지하고자하는 웰빙이 유행하면서, 건강을 유지하기 위한 건강보조식품으로서 기능성 물질을 함유한 식품이 널리 보급되고 있다.BACKGROUND OF THE INVENTION [0002] In recent years, there has been a proliferation of foods containing functional materials as health supplements for maintaining health, while improving living standards and promoting wellness for maintaining health through food or food after alternative medicine is widely known.
또한, 최근 식생활 패턴의 변화에 따라 다양한 형태의 제과 및 후식류가 소비되고 있으며, 건강을 증진시킬 수 있도록 기능성 물질을 첨가한 제품의 연구 및 생산이 증가하고 있다.In recent years, various types of confectionery and postpartum have been consumed in accordance with changes in diet patterns, and research and production of products containing functional materials have been increasing to improve health.
관련된 선행기술로 공개특허 10-2017-0047978(블루베리 잎을 이용한 한과 제조 방법)는 "점도성 약화 한과의 총 100 중량% 중에서 찹쌀 30 ~ 40 중량%의 찹쌀을 7일 내지 15일 동안 물에 담가 삭힌 후 건져서 분쇄하는 제1단계; 블루베리 원액 5 ~ 10 중량%를 준비하는 제2단계; 상기 제1단계의 찹쌀과 제2단계의 블루베리 원액을 블루베리 잎 우린 액 5 ~ 10 중량% 와, 소주 1 ~ 2 중량% 에 믹서로 섞어 30분 ~ 40분 동안 찌는 제3단계; 상기 제3단계에서 찐 반죽을 치댄 후 밀가루 1 중량% 내지 2 중량% 를 묻혀서 일정 두께로 누르고 50 ℃ ~ 55 ℃ 에서 24시간 동안 굳힌 다음 일정 크기로 자른 한과조직을 100 ℃~ 150 ℃의 기름에 튀기는 제4단계; 상기 4단계에서 튀긴 한과조직을 건져 기름을 빼고, 시럽 5 ~ 10 중량% 를 넣고 가열 시킨 후, 멥쌀로 이루어진 튀밥 30 ~ 40 중량% 를 버무리는 제5단계;를 포함하는 점도성 약화 한과 제조 방법"를 제공한 바 있다.In related art prior art, Patent Publication No. 10-2017-0047978 (a method using a blueberry leaf) discloses a method of producing glutinous rice by adding 30 to 40% by weight of glutinous rice in a total of 100% A second step of preparing 5 to 10% by weight of a blueberry stock solution, 5 to 10% by weight of a blueberry leaf solution in a second step, And 1 to 2% by weight of shochu mixed with a mixer for 30 minutes to 40 minutes. In the third step, the steamed dough is poured, then 1 to 2% by weight of wheat flour is added thereto, A step of hardening at 55 DEG C for 24 hours and then cutting into a predetermined size and frying the tissue into oil at 100 DEG C to 150 DEG C. In step 4, the fried and the tissue are removed and the oil is removed, 5 to 10 wt% After that, 30 ~ 40% by weight of ttuba made of rice was burnt Step 5; weak conductive points comprising the one and the bar may provide a method of manufacturing ".
또한, 선행기술로 등록특허 10-1341314호(한과 및 이의 제조방법)는,Also, as a prior art, Patent No. 10-1341314 (Korean Patent Application No. 10-1341314)
"달맞이 꽃 뿌리 350 ～ 550g 에 대하여 물 20 ～ 50ℓ의 비율로 열수 추출하여 수득한 추출액 7 ～ 12 부피부에 대하여 쌀 1 부피부로 혼합하고, 열을 가하여 익힌 쌀알이 뭉쳐져서 형성되는 한과, "7 to 12 parts of extract obtained by hot water extraction at a rate of 20 to 50 liters of water for 350 to 550 g of the evening primrose root, 1 part of rice as skin, and the mixture of rice, which is formed by agglomerating,
또는 달맞이 꽃 뿌리 350 ～ 550g 에 대하여 물 20 ～ 50ℓ의 비율로 혼합하여 끓여 달맞이 꽃 뿌리 추출액을 제조하는 단계;Or 350-550 g of the evening primrose root at a ratio of 20-50 L of water and boiling to prepare an evening primrose root extract;
상기 달맞이 꽃 뿌리 추출액 7 ～ 12 부피부에 대하여 쌀 1 부피부로 혼합하고, 열을 가하여 쌀을 익히는 단계; 및,7 to 12 parts of the evening primrose root extract; 1 part of rice to skin; mixing with skin to heat rice; And
상기 익힌 쌀알을 뭉치는 단계;를 포함하는,And collecting the cooked rice balls.
한과의 제조방법"을 제공한 바 있다.&Quot; a manufacturing method of Han '.
구기자는 한국 각지에서 재배 가능하나 기온이 좋은 청양에서 생산된 것이 그 맛과 향이 깊은 것으로 널리 알려져 있다.Gugija can be cultivated in various parts of Korea, but it is widely known that it is produced in Cheongyang where the temperature is good and its taste and flavor are deep.
이와 같이 여러 가지 효능이 있는 것으로 알려진 구기자에 대하여 지금까지는 주로 오미자, 영지, 대추 등의 여러 가지 다른 생약재와의 혼합물 형태로서 주로 차나 음료 및 증류주 형태의 주류로서 제조되어 왔다.The gugija, which is known to have various effects as described above, has hitherto been mainly produced in the form of a mixture with various other herbal medicines such as omija, ganoderma, and jujube, as a mainstream in the form of tea, drink and distilled liquor.
예를 들어 구기자를 이용한 차 또는 기타 음료의 제법에 대해서는 구기자, 오미자, 영지, 대추 등의 원료를 물에 함께 넣어 가열하여 농축시킨 다음, 정제수와 함께 꿀, 설탕, 과당, 구연산, 구연산소다, 솔비톨 분말, 비타민C 등의 첨가물을 복합한 구성에 대해 개시되어 있다.For example, for the preparation of tea or other beverages using gujuga, the raw materials such as Gugija, Omija, Ganji, and Jujube are put together in water, heated and concentrated, and then mixed with purified water and mixed with honey, sugar, fructose, citric acid, Powder, vitamin C, and the like.
이와 같은 구기자는 영양학적으로 매우 높은 특징이 있지만 기호성이 좋지 않은 아린 맛이 포함되어 어린이 또는 미성년들은 구기자 성분이 포함된 한과, 과자류 또는 간식류를 기피하는 문제점이 있다.Such goji are nutritionally very high in characteristics but have poor taste and arine flavor, so that children or minors have a problem of avoiding confectionery, snack or snack.
본 발명은 구기자 성분을 포함하지만 구기자의 기호성이 좋지 않은 아린 맛이 배제되고 구기자에 함유된 각종 유용한 성분을 섭취할 수 있는 기능이 있어서 남녀노소가 취식하기 적합한 기능성 구기자 한과 제조방법 및 그에 따른 구기자 한과를 제공하고자 한다.The present invention relates to a method for preparing functional ginger, which is suitable for both male and female athletes, and which has the function of eliminating the arginine taste, which includes gugija but has poor palatability of gugija, and can take various useful ingredients contained in gugija, ≪ / RTI >
또한 종래의 한과의 경우 찹쌀이 함유한 유과의 경우 색택과 이미 이취가 있어 어린이 또는 미성년들은 기피하는 문제점이 있는데 이와 같은 문제점을 해결하는 기능성 구기자 한과 제조방법 및 그에 따른 구기자 한과를 제공하고자 한다.In addition, in the case of the conventional glutinous rice flour containing glutinous rice, there is a problem that it is avoided from children or underage because there is coloring and already there is an odor. To solve this problem, there is provided a method for producing functional glutinous rice and a method of preparing the same.
본 발명의 또 다른 목적은 색다른 식감과 맛을 가지며, 제조방법이 용이한 기능성 구기자 한과 제조방법 및 그에 따른 구기자 한과를 제공하고자 한다.It is still another object of the present invention to provide a method for manufacturing a functional starter having an unusual texture and taste, and a manufacturing method thereof, and a method for manufacturing the starter starter.
본 발명은 상기한 목적 및 요구를 해결하기 위하여,SUMMARY OF THE INVENTION The present invention has been made to solve the above-
찹쌀을 25 ~ 30℃ 물에 담가 5~10일 동안 발효시키는 과정(1과정),Glutinous rice is immersed in water at 25 to 30 DEG C for fermentation for 5 to 10 days (step 1)
찹쌀을 세척한 후 물기를 빼고 구기자와 함께 배합하여 고운 분말 상태로 분쇄하는 과정(2과정),Washing the glutinous rice, draining the water and blending it with gugija and pulverizing it into a fine powder state (step 2)
상기 분쇄한 가루에 분쇄한 콩과 조미주를 혼합하여 버무린 혼합물을 찌는 과정(3과정),(Step 3) of blending the crude mixture with the pulverized soybean and the crude oil in the pulverized powder,
상기한 찐 혼합물을 설탕을 섞어 가며 반죽을 하여 반죽물을 제조하는 과정(4과정),(4) a step of preparing a kneaded product by kneading the above-mentioned steam mixture while mixing the sugar,
상기한 반죽물을 일정한 크기로 만든 성형물을 만든 후 50~60℃에서 8~12시간 건조시킨 후 22~28℃에서 6~8일간 숙성 시킨 후 냉장 저온 창고에 보관하는 과정(5과정),(5) a step of drying the kneaded product to a predetermined size, drying the kneaded product at 50 to 60 ° C. for 8 to 12 hours, aging the product at 22 to 28 ° C. for 6 to 8 days,
상기한 성형물을 1차 튀김온도 100℃에서 튀긴 뒤 2차온도 160℃ ~ 180℃에서 튀겨내어 튀김물을 형성하는 과정(6과정),The above-mentioned shaped product is fried at a first frying temperature of 100 ° C and then fried at a second temperature of 160 ° C to 180 ° C to form a fried product (step 6)
상기한 튀김물에 물엿을 뭍혀서 물엿 튀김물을 형성하는 과정(7과정),(7) a step of forming a deep-fried food product by applying the above-mentioned fried product to the above-
상기한 물엿 튀김물에 고물을 입히는 과정(8과정),The process of applying the above-mentioned fried product to the fried product (step 8)
을 포함하는 기능성 구기자 한과 제조방법을 제공한다.And a method for manufacturing the functional goggles.
또한 본 발명은 상기한 튀김물에 물엿을 뭍혀서 물엿 튀김물을 형성하는 과정(7과정)에서,In addition, the present invention is characterized in that, in the process (7) of forming the above-mentioned fried food by frying syrup,
물엿은 이온엿 100중량부에 조청 60~100중량부, 구기자 10~30중량부, 생강 8~16중량부를 혼합하여 조성한 것을 특징으로 하는 기능성 구기자 한과 제조방법을 제공한다.Wherein the starch is prepared by mixing 60 to 100 parts by weight of starch, 10 to 30 parts by weight of ginger, and 8 to 16 parts by weight of ginger with 100 parts by weight of starch syrup.
또한 본 발명은 상기 분쇄한 가루에 분쇄한 콩과 조미주를 혼합하여 버무린 혼합물을 찌는 과정(3과정)은,Further, the present invention is characterized in that, in the step (3) of steaming the burnt mixture by mixing the pulverized soybean with the crude rice,
찹쌀 100중량부에 분쇄한 콩 0.1~1.5 중량부, 조미주 0.1~1.5 중량부를 혼합하는 것을 특징으로 하는 기능성 구기자 한과 제조방법을 제공한다.0.1 to 1.5 parts by weight of pulverized soybean and 0.1 to 1.5 parts by weight of crude oil are mixed in 100 parts by weight of glutinous rice.
또한 본 발명은 상기한 기능성 구기자 한과 제조방법으로 제조된 기능성 구기자 한과를 제공한다.In addition, the present invention provides a functional phagocyte prepared by the above-mentioned functional phagocyte manufacturing method.
본 발명에 따른 기능성 구기자 한과 제조방법으로 제조된 구기자 한과는 구기자의 기호성이 좋지 않은 아린 맛이 배제되고 구기자에 함유된 각종 유용한 성분을 섭취할 수 있는 기능이 있어서 남녀노소가 취식하기 적합한 작용 및 효과가 나타난다.According to the present invention, there is provided a method of manufacturing a functional gugija and a gugija, wherein the gugija has a function of eliminating an unsatisfactory taste of the gugija and having the ability to take various useful ingredients contained in the gugija, .
또한 종래의 한과의 경우 찹쌀이 함유한 유과의 경우 색택과 이미 이취가 있어 어린이 또는 미성년들은 기피하는 문제점이 있는데 반하여 본 발명에 따른 기능성 구기자 한과 제조방법으로 제조된 구기자 한과는 이와 같은 색택과 이미 이취가 없는 작용 및 효과가 나타난다.In addition, in the case of the conventional glutinous rice flour containing glutinous rice, there is a problem of coloring and already unpleasant odor, so that children or underage are avoided. On the contrary, the glutinous rice gruel produced by the method of manufacturing functional glutinous rice according to the present invention, There is no action and effect.
본 발명에 따른 기능성 구기자 한과 제조방법으로 제조된 구기자 한과는 색다른 식감과 맛을 가지며, 제조방법이 용이한 특성이 있어 경제성이 높은 효과가 나타난다.The functional ginger prepared according to the present invention has a distinctive texture and flavor and is easy to manufacture because of its unusual texture and high economic efficiency.
도 1은 본 발명에 따른 기능성 구기자 한과 제조방법 공정도.BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process flow diagram of a method for manufacturing a functional device according to the present invention; FIG.
이하 본 발명을 도면을 참고하여 상세히 설명하고자 한다.BRIEF DESCRIPTION OF THE DRAWINGS FIG.
본 발명은 찹쌀, 물엿, 고물(쌀연사), 구기자, 대두유, 생강, 설탕, 콩, 조미주를 혼합하여 조성한 기능성 구기자 한과를 제공한다.The present invention provides a functional starter made by mixing glutinous rice starch, starch syrup, rice starch, rice gruel, soybean oil, ginger, sugar, soybeans, and rice gruel.
본 발명은 찹쌀 100중량부에 물엿 10~20중량부, 고물(쌀연사) 5~15중량부, 구기자 2~10중량부, 대두유 2~8중량부, 생강 0.1~1.5 중량부, 설탕 0.1~1.5 중량부, 콩 0.1~1.5 중량부, 조미주 0.1~1.5 중량부를 혼합하여 조성한 기능성 구기자 한과를 제공한다.The present invention relates to a glutinous rice meal comprising 10 to 20 parts by weight of starch syrup, 5 to 15 parts by weight of gum (rice flour), 2 to 10 parts by weight of ginger, 2 to 8 parts by weight of soybean oil, 0.1 to 1.5 parts by weight of ginger, 1.5 to 1.5 parts by weight of soybean, 0.1 to 1.5 parts by weight of soybean, and 0.1 to 1.5 parts by weight of crude oil.
본 발명은 상기한 중량부의 원재료를 혼합하여 기능성 구기자 한과 제조방법을 제공한다.The present invention provides a method for manufacturing a functional starter by mixing raw materials of the above weight parts.
본 발명은 찹쌀을 25 ~ 30℃ 물에 담가 5~10일 동안 발효시키는 과정을 수행한다.(1과정)In the present invention, glutinous rice is immersed in water at 25 to 30 DEG C for fermentation for 5 to 10 days (step 1)
상기한 찹쌀을 25 ~ 30℃ 물에 담가 5~10일 동안 발효시키는 과정은 계절에따라 변동이 가능하며 봄, 가을은 10일, 여름은 5일 정도 발효시키는 것이 바람직하다.The process of immersing the glutinous rice in water at 25 to 30 ° C for 5 to 10 days may vary depending on the season, and it is preferable to ferment the glutinous rice for 10 days in spring and fall and 5 days in summer.
본 발명은 찹쌀을 세척한 후 물기를 빼고 구기자와 함께 배합하여 고운 분말 상태로 분쇄하는 과정을 수행한다.(2과정)In the present invention, the glutinous rice is washed and then the water is removed, and the glutinous rice is blended with the ginger and pulverized into a fine powder. (Step 2)
상기한 찹쌀 100중량부에 구기자 2~10중량부를 혼합하여 고운 분말 상태로 분쇄하는 과정을 수행한다.2 to 10 parts by weight of gugija is mixed with 100 parts by weight of the above-mentioned glutinous rice, and the mixture is ground into a fine powder.
종래의 한과의 경우 찹쌀이 함유한 유과의 경우 색택과 이미 이취가 있어 어린이 또는 미성년들은 기피하는 문제점이 있는데 본 발명은 찹쌀과 구기자를 배합하여 분말을 만들어서 이와 같은 문제점을 해결하게 된다.In the case of the conventional glutinous rice flour containing glutinous rice, there is a problem of coloring and already unpleasant odor, so that children or minors are avoided. In the present invention, glutinous rice and glutinous rice are blended to produce powder to solve such a problem.
본 발명은 상기 분쇄한 가루에 분쇄한 콩과 조미주를 혼합하여 버무린 혼합물을 찌는 과정을 수행한다.(3과정)In the present invention, the pulverized soybean is mixed with the crude rice and the steamed mixture is squeezed. (Step 3)
찹쌀 100중량부에 상기한 분쇄한 콩 0.1~1.5 중량부, 조미주 0.1~1.5 중량부를 혼합하게 된다.0.1 to 1.5 parts by weight of the pulverized soybean and 0.1 to 1.5 parts by weight of crude oil are mixed with 100 parts by weight of glutinous rice.
상기한 분쇄한 콩은 콩을 분쇄기로 분쇄한 것을 의미하며, 조미주는 통상의 조미주를 사용할 수 있으며 소주를 사용하는 것이 좋다.The pulverized soybean means that the soybean is pulverized by a pulverizer, and the usual seasoning can be used, and soju is preferably used.
혼합물을 찌는 과정은 상기한 혼합물을 찜솥을 이용하여 떡을 찌는 과정과 같이 수행한다.The process of steaming the mixture is carried out in the same manner as in the process of steaming the rice cake using the hot pot.
본 발명은 상기한 찐 혼합물을 설탕을 섞어 가며 반죽을 하여 반죽물을 제조하는 과정을 수행한다.(4과정)In the present invention, the above-mentioned steam mixture is mixed with sugar and kneaded to prepare a batter. (Step 4)
4과정은 찐 혼합물에 찹쌀 100중량부를 기준으로 하여 설탕 0.1~1.5 중량부를 혼합하여 절구통과 같은 반죽기에 넣고 반죽(절구질)을 하여 반죽물을 제조하는 과정을 수행한다.Step 4 is a step of mixing 0.1 to 1.5 parts by weight of sugar based on 100 parts by weight of glutinous rice into a steamed mixture, placing the mixture in a kneader such as a mortar and kneading the mixture to prepare a kneaded product.
본 발명은 상기한 반죽물을 일정한 크기로 만든 성형물을 만든 후 50~60℃에서 8~12시간 건조시킨 후 22~28℃에서 6~8일간 숙성 시킨 후 냉장 저온 창고에 보관하는 과정을 수행한다.(5과정)The present invention relates to a process for preparing a molded product having a predetermined size of the kneaded product, drying the kneaded product at 50 to 60 ° C. for 8 to 12 hours, aging the product at 22 to 28 ° C. for 6 to 8 days and storing the kneaded product in a cold storage warehouse (5 courses)
바람직하게는 상기한 반죽물을 일정한 크기로 성형한 후 약 55℃에서 약 10시간 건조시킨 후 약 25℃에서 7일간 숙성 시킨 후 4 ℃ 이하의 냉장 저온 창고에 보관하는 과정으로 수행한다.Preferably, the kneaded product is formed into a predetermined size, dried at about 55 ° C for about 10 hours, aged at about 25 ° C for 7 days, and stored in a cold storage room at 4 ° C or lower.
본 발명은 상기한 성형물을 1차 튀김온도 100℃에서 튀긴 뒤 2차온도 160℃ ~ 180℃에서 튀겨내어 튀김물을 형성하는 과정을 수행한다.(6과정)In the present invention, the above-mentioned molded product is fried at a first frying temperature of 100 ° C and then fried at a second temperature of 160 ° C to 180 ° C to form a frying product. (Step 6)
상기한 5과정에서의 성형물을 대두유를 이용하여 1차 튀김온도 100℃에서 0.5~2분 정도 바람직하게는 1분 정도 튀긴 뒤 2차온도 160℃ ~ 180℃에서 튀겨내어 튀김물을 형성하게 된다.The moldings in the above step 5 are fried at a first frying temperature of 100 ° C for about 0.5 to 2 minutes, preferably about 1 minute, and then fried at a second temperature of 160 ° C to 180 ° C to form fried foods.
상기한 튀김물에 포함된 대두유는 찹쌀 100중량부를 기준으로 2~8중량부가 혼합되게 된다.The soybean oil contained in the above fried product is mixed with 2 to 8 parts by weight based on 100 parts by weight of glutinous rice.
본 발명은 상기한 튀김물에 물엿을 뭍혀서 물엿 튀김물을 형성하는 과정을 수행한다.(7과정)In the present invention, the above-mentioned frying product is subjected to a process of forming a frying syrup by applying syrup (Step 7)
상기한 튀김물에 100℃ 이상의 물엿을 찹쌀 100 중량부를 기준으로 물엿 10~20중량부를 뭍히는 과정을 수행한다.10 to 20 parts by weight of starch syrup is applied to the above-described frying product based on 100 parts by weight of glutinous rice with starch syrup at 100 ° C or higher.
본 발명의 기술적 특징은 상기한 물엿이 구성 성분에 있다.Technical features of the present invention reside in the above-mentioned starch syrup components.
본 발명의 물엿은 이온엿 100중량부에 조청 60~100중량부, 구기자 10~30중량부, 생강 8~16중량부를 혼합하여 조성한 점이다.The starch syrup of the present invention is prepared by mixing 60 to 100 parts by weight of crude phytoenges, 10 to 30 parts by weight of ginger, and 8 to 16 parts by weight of ginger with 100 parts by weight of the ionic sugar.
이와 같이 조성된 물엿의 성분으로 인하여 구기자의 기호성이 좋지 않은 아린 맛이 배제되고 구기자에 함유된 각종 유용한 성분을 섭취할 수 있는 기능이 있어서 남녀노소가 취식하기 적합한 상태로 만들어 주는 기능을 수행하게 된다.Due to the constituents of the syrup thus prepared, the taste of arginine which has poor palatability of the goji is excluded and the function of taking various useful ingredients contained in the goji is performed so that it can be made suitable for both sexes .
상기한 이온엿은 전분으로 만든 엿을 의미한다.The ionic soda mentioned above refers to a syrup made of starch.
상기한 조청은 곡류를 엿기름으로 당화시킨 후에 오랫동안 고아서 걸쭉하게 만든 묽은 엿을 의미한다.The above-mentioned oranges refers to diluted rice cakes which have been sacrificed for a long time after saccharification of cereals into malt.
본 발명은 상기한 바와 같이 조청 성분을 첨가하여 한과에 대한 새로운 맛과 식감을 전달하게 하는 기능을 수행하게 된다.As described above, the present invention adds a tonic ingredient to perform a function of delivering a new taste and texture to one part.
상기한 구기자와 생강은 분말 형태로 만들어서 혼합하게 된다.The ginger and ginger are made into powder and mixed.
상기한 구기자 성분은 종래의 생강 성분이 너무 강하여 이취가 있어 어린이 또는 미성년들은 한과를 기피하는 문제점이 있는데 이와 같은 문제점을 해결하는 효과를 창출하게 된다.The ginger ingredients described above have a problem that the conventional ginger ingredients are too strong to avoid odors, and children or underage people have a problem of avoiding the shortage of ginger ingredients.
본 발명은 상기한 물엿에 천연 건강 조성물을 포함하여 어린이나 미성년들의 항염 기능을 증진시키는 기능을 수행하게 한다.The present invention includes a natural health composition in the above-mentioned starch syrup to perform the function of enhancing the anti-inflammatory function of a child or a minor.
본 발명은 상기한 이온엿 100중량부에 천연 건강 조성물을 1~5중량부 혼합하는 것이 어린이나 미성년들의 항염 기능을 증진시키는 기능을 수행하는데 매우 효율적이다.In the present invention, mixing of 1 to 5 parts by weight of the natural health composition with 100 parts by weight of the above-mentioned ionic sugar is very effective to perform the function of enhancing the anti-inflammatory function of children or under-age.
본 발명의 상기한 천연 건강 조성물은 삼초, 둥굴레, 황백, 어성초, 금은화, 백지, 고삼, 교맥, 백선피를 혼합하여 추출한 조성물을 의미한다.The natural health composition of the present invention refers to a composition obtained by mixing three-seconds, donggulre, yangbyeong, gangbyeol, ginseng, white ginseng, ginseng, mandarin, and white ginseng.
상기한 천연 건강 조성물은 삼초 100중량부에 둥굴레 80~120중량부, 황백 80~120중량부, 어성초 80~120중량부, 금은화 80~120중량부, 백지 80~120중량부, 고삼 80~120중량부, 교맥 80~120중량부, 백선피 80~120중량를 혼합한 원재료를 추출한 것이 바람직하다.The natural health composition is prepared by mixing 100 parts by weight of the natural health composition with 80-120 parts by weight of danguli, 80-120 parts by weight of yellowish white, 80-120 parts by weight of ginger, 80-120 parts by weight of ginger, 80-120 parts by weight of white paper, , 80 to 120 parts by weight of myrtle, 80 to 120 parts by weight of white wire.
천연 건강 조성물을 추출하는 방법으로는 상기한 중량부대로 혼합한 원재료 100중량부에 물 100~5,000 중량부를 혼합하고 가열하여 추출할 수 있다.As a method for extracting the natural health composition, 100 parts by weight of the raw material mixed in the above weight ratio may be mixed with 100 to 5,000 parts by weight of water and extracted by heating.
상기한 원재료 100중량부에 물 1000중량부를 혼합하여 추출하면 약 800~1000중량부 정도의 추출액이 나오게 된다.When 1000 parts by weight of water is mixed with 100 parts by weight of the raw material and extracted, about 800 to 1000 parts by weight of the extract is obtained.
이와 같은 추출액을 증류과정을 하여 수분을 증발시켜 약 80~150중량부 정도의 추출액을 수득할 수 있다.The extract is distilled to evaporate the water to obtain an extract of about 80 to 150 parts by weight.
또한 상기한 천연 건강 조성물을 추출하는 방법으로는 상기의 혼합한 원재료 100 중량부에 70~85%[질량%] 에탄올 800~1000중량부를 넣고, 2~4시간 동안 환류 추출 하고 여액을 rotary evaporator를 이용하여 감압, 농축하는 방법으로 추출할 수 있으며 약 80~150중량부 정도의 추출액을 수득할 수 있다.In addition, as a method for extracting the above natural health composition, 800 ~ 1000 parts by weight of 70 ~ 85% [mass%] ethanol is added to 100 parts by weight of the above raw material mixture, refluxed for 2 ~ 4 hours, , Followed by decompression and concentration, and about 80 to 150 parts by weight of the extract can be obtained.
본 발명은 상기한 물엿에 면역 강화 첨가물을 첨가하여 노약자나 어린이들이 한과를 섭취하는 경우 면역력을 강화하는 기능을 수행하게 한다.In the present invention, an immunity-enhancing additive is added to the above-mentioned starch syrup, so that an elderly person or a child can exercise the function of enhancing the immunity when consumed.
본 발명은 상기한 이온엿 100중량부에 면역 강화 첨가물을 0.5~3중량부 혼합하는 것이 노약자나 어린이들의 면역력을 증진시키는 기능을 수행하는데 매우 효율적이다.In the present invention, 0.5 to 3 parts by weight of the immunity-enhancing additive is mixed with 100 parts by weight of the above-mentioned ionic sac, and this is very effective in performing the function of enhancing the immunity of the elderly or children.
상기한 면역 강화 첨가물은 우방자, 자초, 지실, 선퇴, 창출, 지부자, 형개, 천마, 황금, 녹차, 감초를 혼합하여 추출한 조성물을 의미한다.The above-mentioned immunity-enhancing additive refers to a composition which is prepared by mixing a weevil, a seedling, a persimmon, a seed, a seed, a seedling, a mold, a chimma, a golden green tea and a licorice.
상기한 면역 강화 첨가물은 우방자 100중량부에 자초 80~120중량부, 지실 80~120중량부, 선퇴 50~80중량부, 창출 30~55중량부, 지부자50~80중량부, 형개 50~80중량부, 천마 80~120중량부, 황금 80~120중량부, 녹차 80~120중량부, 감초 80~120중량부를 혼합하여 추출한 조성물을 의미한다.The immunity enhancing additive is prepared by adding 80 to 120 parts by weight of herbicide, 80 to 120 parts by weight of persimmon, 50 to 80 parts by weight of lead, 30 to 55 parts by weight, 50 to 80 parts by weight of fungus, 50 to 80 parts by weight of fungus, 80 to 120 parts by weight of ginseng, 80 to 120 parts by weight of gold, 80 to 120 parts by weight of green tea, and 80 to 120 parts by weight of licorice.
앞서 설명한 바처럼 면역 강화 첨가물을 추출하는 방법으로는 상기한 중량부대로 혼합한 원재료 100중량부에 물 100~5,000 중량부를 혼합하고 가열하여 추출할 수 있다.As described above, as the method of extracting the immunity-enhancing additive, 100 to 5,000 parts by weight of water may be mixed with 100 parts by weight of the raw material mixed by the above-mentioned weight, and the mixture may be heated and extracted.
상기한 원재료 100중량부에 물 1000중량부를 혼합하여 추출하면 약 800~1000중량부 정도의 추출액이 나오게 된다.When 1000 parts by weight of water is mixed with 100 parts by weight of the raw material and extracted, about 800 to 1000 parts by weight of the extract is obtained.
이와 같은 추출액을 증류과정을 하여 수분을 증발시켜 약 80~150중량부 정도의 추출액을 수득할 수 있다.The extract is distilled to evaporate the water to obtain an extract of about 80 to 150 parts by weight.
또한 상기한 면역 강화 첨가물을 추출하는 방법으로는 상기의 혼합한 원재료 100 중량부에 70~85%[질량%] 에탄올 800~1000중량부를 넣고, 2~4시간 동안 환류 추출 하고 여액을 rotary evaporator를 이용하여 감압, 농축하는 방법으로 추출할 수 있으며 약 80~150중량부 정도의 추출액을 수득할 수 있다.The method for extracting the immunity-enhancing additive described above is to add 800 to 1000 parts by weight of 70 to 85% [mass%] ethanol to 100 parts by weight of the raw material mixture, reflux for 2 to 4 hours, , Followed by decompression and concentration, and about 80 to 150 parts by weight of the extract can be obtained.
또한 본 발명은 상기한 물엿에 감미 증진 조성물을 포함하여 한과의 미감을 현저히 상승시키는 기능을 수행하게 한다.In addition, the present invention includes a sweet taste improving composition in the above-described starch syrup, thereby performing a function of significantly enhancing a sense of taste.
본 발명은 상기한 이온엿 100중량부에 감미 증진 조성물을 0.5~2중량부 혼합하는 것이 한과의 미감을 증진시키는데 매우 효율적이다.In the present invention, mixing 0.5 to 2 parts by weight of the sweetening enhancing composition with 100 parts by weight of the above-mentioned ionic sugar is very effective in enhancing a sense of taste.
본 발명의 감미 증진 조성물은 천오두, 계지, 작약, 지모, 마황, 우슬, 건강을 혼합하여 추출한 조성물을 의미한다.The composition for enhancing sweetness of the present invention means a composition which is extracted by mixing a cool star, a wax, a peony, a peach, a mahi, a wax, and a health.
본 발명은 특히 천오두 100 중량부에 계지 60~90 중량부, 작약 60~90 중량부, 지모 60~90 중량부, 마황 60~90 중량부, 우슬 60~90 중량부, 건강 60~90 중량부을 혼합하여 추출하는 것이 매우 효과적이다.In particular, the present invention relates to a composition comprising 60 to 90 parts by weight of a binding agent, 60 to 90 parts by weight of peanut, 60 to 90 parts by weight of zymosan, 60 to 90 parts by weight of squid, 60 to 90 parts by weight of mist, 60 to 90 parts by weight of health, It is very effective to mix and extract.
앞서 설명한 바처럼 감미 증진 조성물을 추출하는 방법으로는 상기한 중량부대로 혼합한 원재료 100중량부에 물 100~5,000 중량부를 혼합하고 가열하여 추출할 수 있다.As described above, as a method of extracting the sweet taste improving composition, 100 to 5,000 parts by weight of water may be mixed with 100 parts by weight of the raw materials mixed by the above-mentioned weight, and the mixture may be heated and extracted.
상기한 원재료 100중량부에 물 1000중량부를 혼합하여 추출하면 약 800~1000중량부 정도의 추출액이 나오게 된다.When 1000 parts by weight of water is mixed with 100 parts by weight of the raw material and extracted, about 800 to 1000 parts by weight of the extract is obtained.
이와 같은 추출액을 증류과정을 하여 수분을 증발시켜 약 80~150중량부 정도의 추출액을 수득할 수 있다.The extract is distilled to evaporate the water to obtain an extract of about 80 to 150 parts by weight.
또한 상기한 감미 증진 조성물을 추출하는 방법으로는 상기의 혼합한 원재료 100 중량부에 70~85%[질량%] 에탄올 800~1000중량부를 넣고, 2~4시간 동안 환류 추출 하고 여액을 rotary evaporator를 이용하여 감압, 농축하는 방법으로 추출할 수 있으며 약 80~150중량부 정도의 추출액을 수득할 수 있다.In addition, as a method of extracting the above-mentioned sweet taste improving composition, 800 to 1000 parts by weight of 70 to 85% [mass%] ethanol are added to 100 parts by weight of the above raw material mixture, refluxed for 2 to 4 hours, , Followed by decompression and concentration, and about 80 to 150 parts by weight of the extract can be obtained.
본 발명은 상기한 물엿 튀김물에 고물을 입히는 과정을 수행한다.(8과정)The present invention performs a process of applying a foul to the above-described fried starch syrup (Step 8)
본 발명은 물엿 튀김물에 입히는 고물은 찹쌀 100중량부를 기준으로 고물(쌀연사) 5~15중량부를 혼합하는 것이 바람직하다.According to the present invention, it is preferable that 5 to 15 parts by weight of solid matter (rice flour) is mixed with 100 parts by weight of glutinous rice.
상기한 고물은 경단·단자·인절미 등의 겉에 묻히거나 시루떡의 켜와 켜 사이에 얹는 가루를 의미하는 것으로서 본 발명은 쌀연사를 사용하는 것이 좋다.The above-mentioned tile refers to a powder buried on the surface such as a dumpling, a terminal, an inflorescence, etc., or a powder placed between the on and off surfaces of a sirloin cake.
상기한 쌀연사는 쌀로 티밥을 만들어서 곱게 고물 형태로 만든 것을 의미한다.The above-mentioned rice yarn means rice made with rice and finely chopped.
본 발명은 상기한 과정으로 기능성 구기자 한과를 제조하게 된다.In the present invention, the functional ginger bean is prepared by the above process.
이와 같이 제조된 한과는 하나씩 개별 낱개 포장을 하고 15℃ 저장 창고에 보관한다.The thus prepared Hanwha are packed individually one by one and stored in a storage warehouse at 15 ℃.
본 발명은 상기한 구성과 기능으로 이루어진 기능성 구기자 한과 제조방법 및 그에 따른 구기자 한과를 제공한다.Disclosure of Invention Technical Problem [8] The present invention provides a method for manufacturing a functional goggle with the above-described configuration and functions, and a goggian goggle according to the method.
본 발명은 유밀과류, 유과류, 다식류, 정과류, 숙실과류, 과편류, 엿강정류, 당류, 산자 등과 같은 한과, 과자를 생산, 제조, 판매, 유통, 연구하는 산업에 유용하다.The present invention is useful in an industry for producing, manufacturing, selling, distributing and researching confectionery such as confectionery products, confectionery products, confectionery products, confectionary products, confectionery products, confectionery products, confectionery products, sugar products,
특히 본 발명은 천연의 재료를 사용하여 건강 증진과 맛을 증진시킨 한과, 과자를 생산, 제조, 판매, 유통, 연구하는 산업에 유용하다.Particularly, the present invention is useful in an industry that produces, manufactures, sells, distributes and researches fruits and vegetables that promote health and taste using natural materials.
Claims (4)
찹쌀을 세척한 후 물기를 빼고 구기자와 함께 배합하여 고운 분말 상태로 분쇄하는 과정(2과정),
상기 분쇄한 가루에 분쇄한 콩과 조미주를 혼합하여 버무린 혼합물을 찌는 과정(3과정),
상기한 찐 혼합물을 설탕을 섞어 가며 반죽을 하여 반죽물을 제조하는 과정(4과정),
상기한 반죽물을 일정한 크기로 만든 성형물을 만든 후 50~60℃에서 8~12시간 건조시킨 후 22~28℃에서 6~8일간 숙성 시킨 후 냉장 저온 창고에 보관하는 과정(5과정),
상기한 성형물을 1차 튀김온도 100℃에서 튀긴 뒤 2차온도 160℃ ~ 180℃에서 튀겨내어 튀김물을 형성하는 과정(6과정),
상기한 튀김물에 물엿을 뭍혀서 물엿 튀김물을 형성하는 과정(7과정),
상기한 물엿 튀김물에 고물을 입히는 과정(8과정),
을 포함하는 기능성 구기자 한과 제조방법.
Glutinous rice is immersed in water at 25 to 30 DEG C for fermentation for 5 to 10 days (step 1)
Washing the glutinous rice, draining the water and blending it with gugija and pulverizing it into a fine powder state (step 2)
(Step 3) of blending the crude mixture with the pulverized soybean and the crude oil in the pulverized powder,
(4) a step of preparing a kneaded product by kneading the above-mentioned steam mixture while mixing the sugar,
(5) a step of drying the kneaded product to a predetermined size, drying the kneaded product at 50 to 60 ° C. for 8 to 12 hours, aging the product at 22 to 28 ° C. for 6 to 8 days,
The above-mentioned shaped product is fried at a first frying temperature of 100 ° C and then fried at a second temperature of 160 ° C to 180 ° C to form a fried product (step 6)
(7) a step of forming a deep-fried food product by applying the above-mentioned fried product to the above-
The process of applying the above-mentioned fried product to the fried product (step 8)
And a method for manufacturing the same.
상기한 튀김물에 물엿을 뭍혀서 물엿 튀김물을 형성하는 과정(7과정)에서,
물엿은 이온엿 100중량부에 조청 60~100중량부, 구기자 10~30중량부, 생강 8~16중량부를 혼합하여 조성한 것을 특징으로 하는 기능성 구기자 한과 제조방법.
The method according to claim 1,
In the process (7) of forming the deep-fried fried product by applying the above-mentioned fried product to the syrup,
Wherein the starch is mixed with 100 to 100 parts by weight of starchy silver ion phosphate, 60 to 100 parts by weight of crude char, 10 to 30 parts by weight of ginger, and 8 to 16 parts by weight of ginger.
상기 분쇄한 가루에 분쇄한 콩과 조미주를 혼합하여 버무린 혼합물을 찌는 과정(3과정)은,
찹쌀 100중량부에 분쇄한 콩 0.1~1.5 중량부, 조미주 0.1~1.5 중량부를 혼합하는 것을 특징으로 하는 기능성 구기자 한과 제조방법.
The method according to claim 1,
The process of mixing the beans and the crude rice ground with the pulverized powder and steaming the burnt mixture (step 3)
0.1 to 1.5 parts by weight of pulverized soybean and 0.1 to 1.5 parts by weight of crude oil are mixed in 100 parts by weight of glutinous rice.
7. Functional goji chinensis according to any one of claims 1 to 3. < Desc / Clms Page number 18 >
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| KR20220065979A (en) * | 2020-11-13 | 2022-05-23 | (주)청년바른식 | Korean traditional snack having low calorie and capable of long period storage and method of preparing therefor |
| KR102468991B1 (en) * | 2022-03-11 | 2022-11-22 | 서송자 | soybean yukwa recipe |
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| KR20110123396A (en) * | 2010-05-07 | 2011-11-15 | 이석화 | Snack having chinese matrimony vine and method for manufacturing thereof |
| KR20150127865A (en) * | 2012-09-03 | 2015-11-18 | 충청남도 서산시(서산시농업기술센터소장) | Producing method for traditional rice cakes |
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| KR20220065979A (en) * | 2020-11-13 | 2022-05-23 | (주)청년바른식 | Korean traditional snack having low calorie and capable of long period storage and method of preparing therefor |
| KR102468991B1 (en) * | 2022-03-11 | 2022-11-22 | 서송자 | soybean yukwa recipe |
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