KR20190101017A - The method for manufacturing a ginseng snack including ginseng powder and the ginseng snack manufactured by the method - Google Patents

Abstract

The present invention relates to snacks including red ginseng powder, which enable everyone to easily and conveniently experience effects of red ginseng, and a manufacturing method thereof. According to the present invention, the manufacturing method comprises: a first step of mixing red ginseng powder, mixed grain powder, vegetable oil, glucose, starch, cheese powder, refined salt, and calcium carbonate to knead paste wherein the red ginseng powder is included by 1 to 5 wt% (w/v); a second step of mixing cream; a third step of inserting the paste kneaded by the first step into a molder to form a molded material, and injecting the cream made by the second step; a fourth step of automatically cutting the molded material having the cream injected thereinto by 10 g; a fifth step of baking the cut molded material in a drying oven at 150 to 230°C for 2 to 4 minutes; and a sixth step of seasoning and cooling snack baked in the oven.

Description

Red ginseng snack including red ginseng powder and its manufacturing method {THE METHOD FOR MANUFACTURING A GINSENG SNACK INCLUDING GINSENG POWDER AND THE GINSENG SNACK MANUFACTURED BY THE METHOD}

The present invention relates to a red ginseng snack comprising red ginseng powder and a preparation method thereof.

The present invention comprises the first step of kneading dough by combining red ginseng powder, mixed grain powder, vegetable oil, glucose, starch, cheese powder, refined salt and calcium carbonate; A second step of blending the cream; A third step of injecting the dough kneaded by the first step into a molding machine to mold a molded product and injecting the cream prepared by the second step; A fourth step of automatically cutting the molding into which the cream is injected, based on 10 g; A fifth step of baking the cut molding at a temperature of 150 to 230 ° C. and a drying oven for 2 to 4 minutes; The oven-baked snacks are prepared by treating seasoning and cooling, and the sixth step of cooling, red ginseng powder is characterized in that it contains 1 to 5% by weight (w / v), red ginseng snacks containing red ginseng powder production It is about a method.

The health functional food that Koreans love most is red ginseng processed with ginseng, accounting for 36% of total health functional food sales. Red ginseng is a light yellow brown or light brown ginseng that is carefully dried and steamed for a long time without peeling by selecting high quality 4-6 year old ginseng produced in the cultivated area of ginseng. In other words, canned ginseng in the field is first classified into 1 ~ 5 grades by size and shape, and then washed, steamed and dried to become red ginseng.

The manufacturing process of red ginseng produces many new bioactive ingredients that are good for our bodies. These ingredients are unique to red ginseng that are not found in ginseng or white ginseng. In addition, red ginseng can be stored longer than ginseng.

Features of red ginseng ① Red ginseng removes the toxins of raw ginseng and produces new bioactive ingredients that are beneficial to the body in the process of steaming (steam steaming). ② Fresh ginseng, white ginseng contains more saponins than any other ginseng, ③ high content of effective ingredients in the body helps to strengthen immune function, ④ helps to improve the constitution, ⑤ helps the active activity of normal cells, ⑥ good digestion and absorption, can be taken by all ages. Even long-term storage (more than 10 years) does not change the content of the contents.

However, since red ginseng is difficult to ingest due to its unique bitter taste, there are problems that consumers avoid, and processed and manufactured as a health functional food.

Currently, red ginseng products in the market are processed and distributed in various forms such as red ginseng extract, red ginseng concentrate, red ginseng powder, red ginseng tablets, red ginseng slices and red ginseng rings. These existing red ginseng products have a strong taste and aroma of red ginseng for children to eat mainly adult products.

In order to solve this problem, the present inventors have developed a snack containing red ginseng powder, which is easy to be consumed by all ages, by controlling the bitterness and flavor unique to red ginseng by powdering red ginseng.

Looking at the prior art, Republic of Korea Patent No. 10-1508271 discloses a manufacturing method of the rice cake and fried fried confectionery containing red ginseng extract.

The prior art converts ginseng saponin into low molecular weight ginseng saponin with high absorption rate in the body by using acid, heat and pressure, and prepares rice cakes and fried rice cakes containing red ginseng extract which can be easily encountered and eaten by anyone, including children. Convenience foods are described.

Republic of Korea Patent No. 10-1508271 (2015.03.27)

The problem of the present invention is to prepare a red ginseng snack containing red ginseng powder so that anyone can easily and conveniently encounter the efficacy of red ginseng.

The present invention, the first step of kneading dough by combining red ginseng powder, mixed grain powder, vegetable oil, glucose, starch, cheese powder, refined salt and calcium carbonate; A second step of blending the cream; A third step of injecting the dough kneaded by the first step into a molding machine to mold a molded product and injecting the cream prepared by the second step; A fourth step of automatically cutting the molding into which the cream is injected, based on 10 g; A fifth step of baking the cut molding at a temperature of 150 to 230 ° C. and a drying oven for 2 to 4 minutes; The oven-baked snacks are prepared by treating seasoning and cooling, and the sixth step of cooling, red ginseng powder is characterized in that it contains 1 to 5% by weight (w / v), red ginseng snacks containing red ginseng powder production The technical problem is solved by providing a method.

The present invention, the mixed grain powder is brown rice, corn, white rice, millet, tea, rice barley, red beans, waxy barley, sorghum, glutinous rice, black beans, buckwheat, mung beans, black sesame, seotae, dark black rice, black glutinous rice, gangnam bean, rat eye bean Red ginseng, characterized in that the mixed grain powder selected by mixing one or more grain powder selected from the group consisting of sesame seeds, peas, barley, oats, rye, soybeans, perilla, meso, red soil, eastern, sweet potatoes and chestnuts By providing a method for manufacturing red ginseng snack containing powder to solve the technical problem.

 The present invention, the red ginseng powder, mixed grain powder, vegetable creams and sugars are prepared in a weight ratio of 1: 5 to 10: 5 to 7: 1 by providing a method for producing red ginseng snacks containing red ginseng powder To solve the technical problem.

The present invention, the red ginseng powder is the first step of washing by selecting 4 ~ 6 years old ginseng; A second step of increasing the washed ginseng at 80 to 100 ° C. for 1 to 3 hours; A third step of drying the steamed ginseng at a water content of 5 to 15% (w / v) at 45 to 60 ° C .; And coarsely pulverizing the dried red ginseng, and a red ginseng powder prepared by a fourth step of finely pulverizing to 35 to 45 mesh, 75 to 95 mesh, or 155 to 165 mesh or ultra fine grinding to 200 to 300 mesh. To solve the technical problem by providing a red ginseng snack manufacturing method containing red ginseng powder.

The present invention, the dough in the first step is red ginseng powder 1 ~ 5 parts by weight, mixed grain powder 30 ~ 35 parts by weight, vegetable oil 25 ~ 30 parts by weight, glucose 3 ~ 5 parts by weight, starch 2 ~ 5 parts by weight To solve the technical problem by providing a method for producing red ginseng snack containing red ginseng powder, characterized in that kneading by mixing 2 to 5 parts by weight, 0.5 to 1 part by weight of refined salt and 0.5 to 1 part by weight of calcium carbonate. do.

The present invention is to solve the technical problem by providing a red ginseng snack prepared by the above method.

The present invention, red ginseng powder 1-5 parts by weight, mixed grain powder 30-35 parts by weight, vegetable oil 25-30 parts by weight, cream 20-25 parts by weight, glucose 6-10 parts by weight, starch 2-5 parts by weight, Red ginseng powder containing red ginseng powder, characterized by consisting of 0.5 to 1 part by weight of calcium carbonate, 2 to 5 parts by weight of cheese powder, 0.5 to 1 part by weight of refined salt, 0.5 to 1 part by weight of seasoning and 0.5 to 1 part by weight of seasoning oil. We want to solve the technical problem by providing snacks.

According to the present invention, the red ginseng is prepared in the form of red ginseng snacks, and red ginseng can be easily contacted by consumers who have a feeling of rejection of red ginseng, and can be easily consumed as a snack.

Furthermore, by selecting the content of the red ginseng powder with high consumer preference, red ginseng snacks can be consumed, so that a large amount of red ginseng can be ingested without reluctance, thereby helping to strengthen immunity.

1 is a view showing a manufacturing method of red ginseng snack containing red ginseng powder.

The terms or words used in this specification and claims are not to be construed as limiting in their usual or dictionary meanings, and the inventors may appropriately define the concept of terms in order to best describe their invention. It should be interpreted as meaning and concept corresponding to the technical idea of the present invention based on the principle that the present invention.

Accordingly, the embodiments described in the specification and the drawings shown in the drawings are only the most preferred embodiments of the present invention, and do not represent all of the technical spirit of the present invention, various modifications that can be substituted for them at the time of the present application It should be understood that there may be equivalents and variations.

Preparation Example 1. Preparation method of red ginseng powder

① 4 to 6 years old ginseng to select and wash;

After purchasing ginseng for 4 to 6 years, put ginseng in a screw washer and wash it three times for 10 minutes while being careful not to peel during the washing process.

② step of washing ginseng 1 ~ 3 hours at 80 ~ 100 ℃;

Jeungsam is a process of making red ginseng by steaming ginseng with steam. It is a process in which saponin, the main component of ginseng, is activated in water vapor and red ginseng by heat change.

In the process of steaming red ginseng, ginsenoside, a saponin that is effective for various humans, does not chemically change in the process of steaming red ginseng, and saponins beneficial to the human body are formed in the process of making red ginseng.

In ginseng, there are 24 effective saponins, whereas in red ginseng, 32 species are produced. These components, such as liver function enhancement, are found to be good for improving learning function and fatigue recovery, and Rh2 has cancer cell and tumor growth suppression function.

Saponin does not absorb digestion well, but by steaming red ginseng, it hardens and absorbs the hard ingredients. In the steaming process, maintaining the circulation temperature time of steam properly determines the completion of red ginseng.

Preferably, the washed ginseng is steamed for 1 to 3 hours at 80 to 100 ° C, and more preferably for 1 to 3 hours at 95 to 99 ° C.

③ drying the ginseng with a moisture content of 5 to 15% at 45 to 60 ℃;

Dried ginseng is dried based on the moisture content of 5 to 15% at 45 ~ 60 ℃. When dried under the above drying conditions, there is no denaturation of the extract components, and taste and flavor are not lost.

Depending on the design conditions, methods of daylight drying, natural drying, cold air drying, hot air drying, freeze drying, far infrared drying and reduced pressure drying may be used. In low temperature vacuum drying, the pressure inside the dryer is maintained in a vacuum, and the temperature is adjusted to about 5 to 15 ° C and dried.

④ cutting and grinding the dried red ginseng;

The dried red ginseng is checked for foreign matters, colors, powders, and weights, and the appropriate red ginseng is selected and coarsely ground and finely ground. Red ginseng powder is prepared by grinding the coarsely ground red ginseng into 35 to 45 mesh, 75 to 95 mesh or 155 to 165 mesh, or by ultra-fine grinding to 200 to 300 mesh.

Preparation Example 2. Preparation method of red ginseng snack

① first step of kneading dough by combining red ginseng powder, mixed grain powder, vegetable oil, glucose, starch, cheese powder, refined salt and calcium carbonate;

Red ginseng powder uses the red ginseng powder prepared in Preparation Example 1. There is a difference in the aroma and taste of red ginseng according to the crush size of the red ginseng powder. In the case of ultra-fine grinding, red ginseng powder has a stronger aroma and taste than large red ginseng powder, but it is easier to absorb the ginsenoside component, which is the main component of red ginseng. Preferably, red ginseng powder is characterized by containing 1 to 5% by weight (w / v).

Mixed grain powder includes brown rice, corn, white rice, millet, green tea, rice barley, red beans, waxy barley, sorghum, glutinous rice, black beans, buckwheat, mung beans, black sesame, frosted rice, dark black rice, black glutinous rice, kidney beans, rat eyes, sesame seeds, peas, It is a mixture of one or more grain powders selected from the group consisting of barley, oats, rye, soybeans, perilla, meso, red soil, eastern, sweet potatoes and chestnuts. It is a mixed grain powder prepared by mixing the selected grains in the same ratio.

Vegetable oil is oil squeezed from the seeds or fruits of plants. Representative examples include olive oil, sunflower oil, soybean oil, corn oil, canola oil, and palm olein oil.

Glucose is classified and defined in four types in the food industry. 1) Liquid glucose: A liquid processed from glucose solution obtained by liquefying, saccharifying, filtering, concentrating, and refining starch (100%), and 2) Refined glucose: Powdered powder obtained by drying or hardening concentrated glucose solution. , 3) hydrous glucose: crystallized glucose solution to contain crystal water; 4) anhydrous glucose: Anhydrous glucose crystals were added to the concentrated glucose solution to be crystallized so as not to contain crystal water.

Representative aldohexose is one of the most widely distributed monosaccharides in nature. It exists in the form of glass in plant tissues, including fruits, and is contained in small amounts in body fluids such as animal blood. Polysaccharides such as starch, glycogen, cellulose and dextran, oligosaccharides such as sucrose, maltose, lactose, and the like are present in large amounts as constituents of various glycosides.

In addition to glucose, galactose, fructose, sugar, lactose, fine sugar and maltose can be used.

Starch is a polysaccharide produced by condensation of D-glucose (glucose). Generally, 20 to 25% of amylose and 75 to 80% of amylopectin are contained. When hot water is poured into the starch or heated with water, the starch particles expand and become a viscous liquid.

Cheese powder is a powdered product that uses the taste of cheese as it is and can regenerate the cheese flavor. Natural cheeses, especially Parmesan cheeses, such as parmesan cheese is pulverized and dried with a ventilation dryer or freeze dryer, moisture is less than 13%.

The cheese powder may be one or more selected from the group consisting of sulfur cheese powder, cheese mixture powder, cheddar cheese powder, parmesan cheese powder, mozzarella cheese powder, camembert cheese powder, cream cheese powder and parmesan cheese powder.

Refined salt passes seawater through an ion-resin membrane (ion exchange membrane) with a fine pore size of about 10 μs. Sodium ions (Na +) and chlorine ions (Cl-) are permeated and divalent ions such as magnesium, calcium, lead, zinc, Heavy metals such as arsenic do not pass through the membrane. Thus obtained crystals of high purity sodium chloride are purified salts.

Calcium carbonate has been used as acid regulator, nutrient enhancer and swelling agent.

Additionally, food additives generally used may include food preservatives, food acidulants, food antioxidants, food fungicides, food emulsifiers or food coloring agents.

Preferably in the step 1 red ginseng powder 1 ~ 5 parts by weight, mixed grain powder 30 ~ 35 parts by weight, vegetable oil 25 ~ 30 parts by weight, glucose 3 ~ 5 parts by weight, starch 3 ~ 5 parts by weight, cheese powder 2 ~ Knead the dough by mixing 5 parts by weight, 0.5-1 part by weight of refined salt and 0.5-1 part by weight of calcium carbonate.

② the second step of blending the cream;

There are two ways to prepare the cream. The first is politics, where milk is placed in a deep container and left to rest for 12 to 24 hours. The concentration of the cream varies depending on the length and length of the settling time. This is the primitive method used in the kitchen of homes and restaurants. The other is the centrifugal method, which is used to make butter or ice cream as a commodity. When milk is placed in a centrifuge and rotated on the highway, the lighter weight of the cream is gathered in the center and the heavy skimmed milk is concentrated around. Adjust the speed of rotation or move the bulkhead to adjust the concentration of fat. According to the Food Sanitation Law, 18% or more milk fat and 0.2% or less acidity are prescribed.

Vegetable cream is processed by adding vegetable oil or other food or food additives as a main ingredient, and is used to enhance the taste of coffee or food by filling or decorating cake or bread. In the Food Code, vegetable oil is used as the main ingredient as follows and processed by adding foods or food additives such as sugars to improve the taste of food.

Preferably, starch syrup, palm hardened oil, whey powder, processed butter and lactose may be prepared by mixing, but is not limited thereto.

In addition, cream cheese powder, egg yolk powder, red ginseng powder, chocolate flavor powder, strawberry flavor powder, vanilla flavor powder, cheese mixture powder can be further added, and the cream is mixed with food additives that can add flavor and flavor. To prepare.

③ a third step of molding the molding by putting the dough kneaded in the first step into a molding machine and injecting the cream prepared by the second step; ;

The dough kneaded in the first step is introduced into a molding machine to form a molding. The molding machine molds the molding using an injection molding machine, a vacuum molding machine, an extrusion molding machine, a puffing machine, a confectionery molding machine.

The molded shape may be molded into various shapes such as a round shape, a cylindrical shape, a rod shape, and a flat shape, but is not limited thereto.

The cream prepared in the second step is injected into the molded shape.

④ the fourth step of automatically cutting the molding injected with the cream based on 10g;

The cream-injected moldings are automatically cut on a 10g basis, which is generally convenient for ingestion.

When defining the conditions of the cutting process by weight, it is preferable to perform at a condition of 10g. When the cutting conditions are set at 5, 8, 10, and 15 g, and cut at 5, 8 g, the molding is broken and not easy to manufacture.

In addition, when prepared in 10, 15g, when the finished product is ingested when ingested 15g once intake, by the feeling caused by the cream inhibits continuous intake, consumer preferences are reduced.

Therefore, it is preferable to automatically cut the molded article injected with the cream based on 10 g, but is not limited thereto.

⑤ a fifth step of baking the cut molding at 150 ~ 230 ℃ temperature and 2 ~ 4 minutes drying oven;

When defining the conditions of the baking process by the temperature of the oven and the passage time of the oven, it is preferable to carry out at a temperature of 150 ~ 230 ℃ temperature and 2 ~ 4 minutes. If the temperature range of the oven and the passage time are less than the above conditions, the moisture of the cut snack base may not be sufficiently evaporated, and the baked flavor may not be easily expressed. In addition, there may be a problem that the burnt smell and dark appearance is expressed when the temperature exceeds the range of the oven and the passage time.

⑥ a sixth step of seasoning and cooling the snack baked in the oven;

The oven is subjected to seasoning in the baked snack. Seasoning may process one or more selected from sweet seasoning, cheese seasoning, chili seasoning or onion seasoning, and may use seasoning oil.

Preferably 0.5 to 1 part by weight of sweet seasoning, and 0.5 to 1 part by weight of seasoning oil, based on the total weight.

In Example 1, preferably 3 to 10 parts by weight of red ginseng powder, 30 to 35 parts by weight of mixed grain powder, 25 to 30 parts by weight of vegetable oil, 20 to 25 parts by weight of vegetable cream, 6 to 10 parts by weight of sugar, 2 to starch To prepare a red ginseng snack consisting of 5 parts by weight, 0.5 to 1 parts by weight of calcium carbonate, 2 to 5 parts by weight of cheese powder and 0.5 to 1 parts by weight of refined salt.

Experimental Example 1. Sensory evaluation according to the content of red ginseng powder

Prepared according to Preparation Example 2, the amount of red ginseng powder contained in the red ginseng snack was different. Experimental group 1 is 0.3% red ginseng powder, experimental group 2 is red ginseng powder 0.5%, experimental group 3 is red ginseng powder 1%, experimental group 4 is red ginseng powder 3% by weight, experimental group 5 is red ginseng powder 5% and experimental group 6 is red ginseng powder It was prepared to contain 10% by weight.

 In the sensory evaluation, a total of 60 males and 30 females participated and each group was provided. The sensory test was measured by 10 points by the preference degree and 1 point by the bad degree by the 10-point scale method.

division Experimental group 1 Experiment group 2 Experiment group 3 Experimental Group 4 Experimental group 5 Experimental Group 6 Color 5.4 6.6 7.2 8.6 8.2 8.4 bitter 4.6 6 7.4 8.6 7.6 6.8 incense 4.2 5.8 7.8 8.8 7.8 7 Overall Symbol 5.2 6.4 8 9 8.2 7.2

Evaluation results were expressed using a scale of 1 to 10, and the larger the number, the greater the preference. As a result of sensory evaluation, the score of the experimental group 4 (containing 3% of red ginseng powder) and the overall acceptability were high.

Other opinions suggested that experimental groups 1,2 and 2 were thought to be the same as those on the market because they had little flavor and taste of red ginseng, while experimental group 6 thought that the flavor and taste of red ginseng were too much. there was. As a result of sensory evaluation, the preference is high when the content of red ginseng powder is slightly high, and experimental group 4 (containing 3% red ginseng powder) and experimental group (5% red ginseng powder) may be preferable according to the evaluation score table.

Experimental Example 2. Sensory evaluation according to the mixing ratio of red ginseng powder, mixed grain powder and sugar

Sensory evaluation was performed to find the optimal blending ratio of red ginseng powder, mixed grain powder and sugar of red ginseng snack containing red ginseng powder according to the present invention.

Samples were prepared according to the ratio of mixed ginseng powder and mixed grain powder as shown in Table 1 below, and each sample was provided to evaluators.

Raw material compounding ratio 1st sample 2nd sample 3rd sample 4th sample 5th sample 6th sample Red Ginseng Powder One One One One One One Mixed Grain Powder 2 4 6 8 10 15 cream 7 7 7 7 7 7 Party 2 2 2 2 2 2

Material (weight)
1st sample (g)
2nd sample (g)
3rd sample (g)
4th sample (g)
5th sample (g)
6th sample (g) Red Ginseng Powder 3 3 3 3 3 3 Mixed Grain Powder 6 12 18 24 30 42 cream 21 21 21 21 21 21 Party 6 6 6 6 6 6 Vegetable oil 25 25 25 25 25 25 Starch 4 4 4 4 4 4 Calcium carbonate 0.5 0.5 0.5 0.5 0.5 0.5 Cheese Powder 2 2 2 2 2 2 Refined Salt 0.5 0.5 0.5 0.5 0.5 0.5 Seasoning 0.5 0.5 0.5 0.5 0.5 0.5 Seasoning oil 0.5 0.5 0.5 0.5 0.5 0.5 Sum 69 75 91 94 100 112 Symbol 3.2 5.2 7.8 8.8 9.2 7.2

The first sample was evaluated to have a strong bitter taste of red ginseng snack, and to regret its flavor and flavor. Secondary sample, to compensate for the shortcomings of the first sample to increase the content of the mixed grain powder.

In the second sample, the bitter taste of red ginseng snack was decreased and flavor and flavor were improved, but the taste was weak.

The third sample, the fourth sample, the fifth sample, and the sixth sample were subjected to sensory evaluation by enhancing the content of the mixed grain powder to compensate for the above disadvantages.

The 3rd sample, 4th sample and 5th sample did not feel the bitter taste of red ginseng snack, and the unique aroma of red ginseng was also lowered, and it was evaluated that the feeling of eating healthy red ginseng snack. In addition, the umami taste is appropriate, and it was evaluated that snacks can be consumed from children to adults without refusing to consume red ginseng.

The sixth sample was evaluated that if it is not eaten, it does not feel that red ginseng is added. However, the taste evaluation of sweets was higher than those of the 3rd, 4th and 5th samples.

Therefore, preferably, red ginseng powder, mixed grain powder, vegetable cream, and sugar may be prepared by including a weight ratio of 1: 5 to 10: 5 to 7: 1.

According to the weight ratio preferably red ginseng powder 1-5 parts by weight, mixed grain powder 30-35 parts by weight, vegetable oil 25-30 parts by weight, cream 20-25 parts by weight, glucose 6-10 parts by weight, starch 2-5 It is considered that it is preferable to prepare by weight part, 0.5-1 weight part of calcium carbonate, 2-5 weight part of cheese powder, 0.5-1 weight part of refined salt, 0.5-1 weight part of seasoning, and 0.5-1 weight part of seasoning oil.

More preferably, 3 to 5 parts by weight of red ginseng powder, 30 to 35 parts by weight of mixed grain powder, 25 parts by weight of vegetable oil, 21 parts by weight of cream, 6 parts by weight of glucose, 4 parts by weight of starch, 0.5 parts by weight of calcium carbonate, cheese powder It would be desirable to prepare 2 parts by weight, 0.5 parts by weight of refined salt, 0.5 parts by weight of seasoning and 0.5 parts by weight of seasoning oil.

Experimental Example 3. Analysis result of red ginseng snack

Table 3 is a nutritional analysis of the red ginseng snack prepared according to Preparation Example 2.

Analysis item Analysis calorie 576.9 Kcal / 100g carbohydrate 53.8 g / 100 g sugars 12.5 g / 100 g protein 4.7 g / 100 g Fat 38.1 g / 100 g Fodder 17.1 g / 100 g trans fat 0.0 g / 100 g cholesterol 20.3 mg / 100 g salt 145.5 mg / 100 g

Claims (7)

A first step of kneading dough by combining red ginseng powder, mixed grain powder, vegetable oil, glucose, starch, cheese powder, refined salt and calcium carbonate;
A second step of blending the cream;
A third step of injecting the dough kneaded by the first step into a molding machine to mold a molded product and injecting the cream prepared by the second step;
A fourth step of automatically cutting the molding into which the cream is injected, based on 10 g;
A fifth step of baking the cut molding at a temperature of 150 to 230 ° C. and a drying oven for 2 to 4 minutes;
The oven-baked snacks are prepared by treating seasoning and cooling, and the sixth step of cooling, red ginseng powder is characterized in that it contains 1 to 5% by weight (w / v), red ginseng snacks containing red ginseng powder production Way.
The method according to claim 1,
The mixed grain powder is brown rice, corn, white rice, millet, tea, rice barley, red beans, waxy barley, sorghum, glutinous rice, black beans, buckwheat, mung beans, black sesame, seotae, dark black rice, black glutinous rice, gangnam bean, rat eye, sesame, pea Red ginseng powder, characterized in that it comprises mixed grain powder selected by mixing at least one grain powder selected from the group consisting of yulmu, oats, rye, soybeans, perilla, meso, red soil, eastern, sweet potatoes and chestnuts Red ginseng snack manufacturing method containing a.
The method according to claim 1,
The red ginseng powder, mixed grain powder, vegetable cream and sugar is 1: 5 to 10: 5 to 7: characterized in that prepared in a weight ratio of 1, red ginseng snack containing red ginseng powder manufacturing method.
The method according to claim 1,
The red ginseng powder
A first step of selecting and washing 4 to 6 years old ginseng;
A second step of increasing the washed ginseng at 80 to 100 ° C. for 1 to 3 hours;
A third step of drying the steamed ginseng at a water content of 5 to 15% (w / v) at 45 to 60 ° C .; And
Coarse grinding the dried red ginseng, characterized in that it is prepared including a red ginseng powder prepared by the fourth step of finely pulverizing to 35 ~ 45mesh, 75 ~ 95mesh or 155 ~ 165mesh or ultra-fine grinding to 200 ~ 300mesh Red ginseng snack manufacturing method containing red ginseng powder.
The method according to claim 1,
In the first step, the dough is 1 to 5 parts by weight of red ginseng powder, 30 to 35 parts by weight of mixed grain powder, 25 to 30 parts by weight of vegetable oil, 3 to 5 parts by weight of glucose, 2 to 5 parts by weight of starch, cheese powder 2 Red ginseng snack containing red ginseng powder, characterized in that kneading by mixing ~ 5 parts by weight, 0.5-1 part by weight of refined salt and 0.5-1 part by weight of calcium carbonate.
Red ginseng snack prepared by the method of any one of claims 1 to 5.
The method according to claim 6,
The red ginseng snack, red ginseng powder 1-5 parts by weight, mixed grain powder 30-35 parts by weight, vegetable oil 25-30 parts by weight, cream 20-25 parts by weight, glucose 6-10 parts by weight, starch 2-5 parts by weight Containing red ginseng powder, characterized by consisting of 0.5 to 1 part by weight of calcium carbonate, 2 to 5 parts by weight of cheese powder, 0.5 to 1 part by weight of refined salt, 0.5 to 1 part by weight of seasoning and 0.5 to 1 part by weight of seasoning oil. Red ginseng snack.

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