KR20190120625A - Manufacturing method of Korean cookie using glutinous rice powder and Korean cookie manufactured by the same - Google Patents

Abstract

The present invention relates to a method of manufacturing a Korean confectionery using glutinous rice flour, and to a Korean confectionery prepared by the same, more specifically, washing the glutinous rice and then naturally fermenting it, and then washing and drying the ground to prepare glutinous rice flour, and the glutinous rice. After preparing glutinous rice dough with powder, soybean water and water, the glutinous rice dough is steamed and prepared in the shape of glutinous rice cake, and the glutinous rice cake is separated into a suitable shape, spread to a certain thickness and dried to prepare a glutinous rice ground. After cutting to the size of the ground and aged, the aged glutinous rice flour is called twice and fried in oil, and the chopped rice ground fried in oil is buried with poche fruit powder, followed by gaemul, white lotus, sweet pumpkin and paprika. Method of manufacturing a confectionery comprising; and mixing and coating the natural powder selected from the crowd consisting of rice rice It relates to a manufactured confectionery. The confectionery of the present invention does not smell oil, has a good digestion, and does not get tired even if ingested a lot, can prevent the harmful substances to the human body caused by rancidity of oil generated in the manufacturing of the confectionery as much as possible and improve the taste and functionality of the confectionery There is.

Description

Manufacturing method of Korean confectionery using glutinous rice powder and Korean-made Korean confectionery produced by it {Manufacturing method of Korean cookie using glutinous rice powder and Korean cookie manufactured by the same}

The present invention relates to a method of manufacturing a confectionery using glutinous rice flour, and to a confectionery produced thereby.

The Korean confectionery is a confectionary that is eaten with tea, a traditional Korean grain-processed food, called Gujeul (Lee KA, Korean Assoc 10 (1): 33-39 (2001); Kim IH & Chung KH, J. Chitin Chitosan 5 (2): 57-64 (2000); Jang SY, Korean J. Food Culture 28 (5): 525-532 (2013)). The family has been made mainly at home, but the manufacturing process is complicated and time-consuming, and its use has decreased as the lifestyle and eating habits have changed due to the influx of foreign cultures. In addition, the changes in Korean and Chinese consumption have been altered by social changes in which a variety of new foreign sweets are sold and rites are simplified (Kim HA et al., Korean J. Culinary Res. 19 (1): 179-188 (2013)).

According to the method of making or used materials, the Korean family can be divided into oil-tight fruit, river rectification, litter, polysaccharides, fruit fruits, fruit flakes, malt river, and malt. The development of information and communication has made the world a single earth, and as our culture becomes known, the Korean Wave has taken place and attempts to re-examine our traditional foods with the movement to globalize Korean food. In the meantime, research has been conducted to develop Korean foods as desserts or snacks for Western foods, and research on making quality products by replacing flour, the main ingredient, with glutinous rice flour as high as possible, has been ongoing. , Korean J. Dietary Culture 7 (3): 213-222 (1992). In addition, the content of glutinous rice flour is replaced by 5-30% even if it is sold as a glutinous fruit, so it is meaningful to promote globalization of Korean as well as domestically by manufacturing high value-added Korean fruits utilizing quality improvement and traditional recipes. .

Recently, as the interest in slow food has increased along with the consumption of rice, Korean traditional food, the Korean traditional food, has attracted new attention. Hanja is a slow food that takes about a month to complete, and is a natural health food that contains no sugar or chemical additives. Glutinous rice flour is mainly composed of amylopectin without mixing amylose and amylopectin, which constitute starch, the main ingredient of rice. Glutinous rice has been used as a material for making rice cakes or sweets at home and abroad. Quality characteristics of rice processed food during storage are affected by gelatinization and aging of starch. Glutinous rice has late aging, softness and stickiness, and even when it is aged, it reversibly reacts with heat and returns to the luxurious state. Have Muffins and waffles made by mixing glutinous rice flour with flour were also better in terms of shelf life and texture when added with glutinous rice flour (Kim JO & Shin MS, Korean J. Human Ecology 5 (2): 33-43 (2002)).

However, there are few inventions in which glutinous rice flour is added for the purpose of reducing gluten. Glutinous rice flour has a low protein content of around 7%, and starch particles also have different characteristics from wheat flour, making it possible to increase the rate of replacing flour with glutinous rice flour and to produce a layer that forms the layer utilizing the characteristics of traditional Korean fruit. There is also insufficient invention. In addition, it is thought that the development of a confectionery that lowers the oil absorption rate for frying oils and improves the stability of fat oxidation for the health-conscious consumer can increase its utility in desserts and snacks at home and abroad.

In addition, the most common problem of the Korean confectionery is that the rancidity of the used oil during the long-term distribution progresses, resulting in a characteristic odor of oil. It is the result of exposure to various diseases.

In order to solve the above problems, the research on the functional Han is currently produced in Korea as follows.

Korean Unexamined Patent Publication No. 2002-0015213 (Antioxidant composition for lactose-treated Korean herbal medicine and a method for preparing a Korean herbal medicine using the same) discloses a Korean herbal medicine in which an antioxidant composition is added using an antioxidant phytic acid, an emulsifier glucodelta-lactone, and the like. It is. However, the invention as described above, but the purpose of manufacturing a confectionery that has anti- rancidity effect by adding an antioxidant composition separately, by using an edible synthetic antioxidants, not natural products, can lower the consumer's preference, and in terms of cost Inappropriate.

Korean Unexamined Patent Publication No. 1997-0073363 (Method for Producing Glutinous Rice or Ginseng Gangjeong) discloses a method for preparing ginseng gangjeong prepared by fermenting glutinous rice flour and containing about 6% of ginseng. However, the invention as described above, for the purpose of long-term storage of Gangjeong, it is not known whether long-term storage is possible by fermentation of glutinous rice flour, long-term storage is possible due to the addition of ginseng, it is possible to confirm the exact degree of rancidity prevention none.

Korean Laid-Open Patent Publication No. 10-2009-0121564 (2009.11.26.) Discloses a manufacturing method of citrus fruits, and Korean Patent Publication No. 10-0997256 (2010.11.29.) Uses functional ingredients using Schisandra chinensis and turmeric. Disclosed is a method of making traditional handmade confections. The traditional citrus fruit or functional traditional homemade limits using Schisandra chinensis and turmeric has the advantage of providing a variety of flavors, but there is a problem that it is not digestible well and tired if ingested a lot of oil.

Accordingly, the present inventors have recognized the above problems and increased the ratio of the maximum flour substitute glutinous rice flour when producing a confectionery having a quality of soft and crispy confectionery with a layer formed as in the traditional bakery. By developing powdered confectionery, measuring the quality, oxidation stability, and oil absorption rate of the confectionery after frying, it prevents rancidity of oil produced in the confectionery manufacture, and it is easy to digest, does not get tired of eating a lot, and has various colors The present invention was completed by confirming that natural powder is coated with glutinous rice with rice fried rice to produce a Korean confectionery having a more beautiful texture.

It is an object of the present invention to provide a method of manufacturing a confectionery and a confectionery produced by the present invention in accordance with the recent food trend without using flour, using glutinous rice flour, and simply processing natural grains or fruits without additives.

Another object of the present invention is that by using the paw paw fruit powder does not smell the oil, even if ingested a lot of digestion, not tired, can prevent the harmful substances to the human body caused by rancidity of oil generated during the confectionery manufacture, It is to provide a method of manufacturing a Korean confectionery with high taste and functionality of the Korean confectionery and the Korean confectionery produced thereby.

It is still another object of the present invention to provide a method of manufacturing a Korean-style confectionery having a beautiful color with a texture by coating natural powder having various colors with glutinous rice with rice fried rice.

In order to achieve the above object, the present invention 1) washing the glutinous rice and then naturally fermenting more than 20 days; 2) washing and drying the fermented glutinous rice and then grinding to prepare glutinous rice flour; 3) preparing a glutinous rice dough with the glutinous rice flour and soybean water; 4) preparing the glutinous rice dough in the shape of glutinous rice cakes; 5) separating the glutinous rice cake into suitable shapes, spreading and drying it to a certain thickness to prepare a glutinous rice ground; 6) aging the glutinous rice chops after cutting to the size of the ground or guzzle; 7) pour the aged glutinous rice ground in oil twice and frying; And 8) burying the syrup containing paw paw fruit powder on the glutinous rice ground fried in oil, and coating a mixture of natural powder and rice fried rice selected from a crowd consisting of gaechi, baekryokcho, sweet pumpkin and paprika. It provides a method for producing.

The present invention also provides a confectionery prepared by the above method.

Hereinafter, the present invention will be described in detail.

The present invention is 1) natural fermentation for at least 20 days after washing the glutinous rice; 2) washing and drying the fermented glutinous rice and then grinding to prepare glutinous rice flour; 3) preparing a glutinous rice dough with the glutinous rice flour and soybean water; 4) preparing the glutinous rice dough in the shape of glutinous rice cakes; 5) separating the glutinous rice cake into suitable shapes, spreading and drying it to a certain thickness to prepare a glutinous rice ground; 6) aging the glutinous rice chops after cutting to the size of the ground or guzzle; 7) pour the aged glutinous rice ground in oil twice and frying; And 8) burying the syrup containing paw paw fruit powder on the glutinous rice ground fried in oil, and coating a mixture of natural powder and rice fried rice selected from a crowd consisting of gaechi, baekryokcho, sweet pumpkin and paprika. It provides a method for producing.

In the method of manufacturing a confection of the present invention, the step 4) is preferably stirred for 4 hours and stirs the glutinous rice dough every 20 minutes so that the rice cakes are evenly cooked and become colder and softer. It is preferable to further dry the cut glutinous rice flour for 12 hours, and then freeze it, and to fry in the oil of step 7), the glutinous rice ground is first called at 100 ° C. for 3 minutes, and the soaked glutinous rice ground is 200 ° C. for the second time. It is desirable to fry quickly for 1 minute at.

The present invention also provides a confectionery prepared by the above method.

The addition of glutinous rice flour reduces the oil absorption rate due to the characteristics of rice flour, which enables the development of low-calorie low-fat products, and can reduce the gluten content in flour, thus providing it as a health food that consumers want recently. More glutinous rice flour can be used by using a glutinous rice flour passed through a 120 mesh sieve (<125 μm). In addition, product development using glutinous rice is expected to increase the antioxidant activity and improve the oxidative stability during storage, as well as the addition of nutritional ingredients and dietary fiber.

The present invention is to improve the quality of our traditional Korean sweets in the direction preferred by consumers in recent years to increase the utilization as a dessert or snack. The glutinous rice dough was fried in oil at low temperature to let oil soak, and then reduced the calorie and fat content of the confectionery made by soaking to have a crispy taste. In other words, Korean traditional flour was prepared by replacing wheat flour with glutinous rice flour in order to reduce oil oil absorption during frying, reduce gluten, and improve oxidation stability and quality during storage. In addition, compared with the case of adding the poplar fruit powder when frying, and after removing the oil immediately after frying, the oil absorption rate, morphological characteristics, and the degree of rancidity of fat during storage were measured and compared. The oil absorption rate immediately after frying was compared by Soxhlet extraction, which was the highest with 20.66% of Korean confectionery made with flour and decreased with increasing amount of glutinous rice flour.

From the above results, when the flour was replaced with glutinous rice flour and fried, including the poplar fruit powder, it was possible to suppress the rancidity of fat during storage while maintaining the quality of traditional fruits and having a low fat absorption rate and a soft and crispy texture. When the medicinal herbs are rusted, the utilization of the high-quality confectionary with higher oxidative stability can be enhanced.

As described above, the Korean confectionery prepared by the present invention does not smell oil, has a good digestion even when ingested a lot, does not get tired, and can prevent substances harmful to the human body due to rancidity of oil generated during the manufacture of confectionery as much as possible. It has a high taste and functionality.

Figure 1 is a photograph of the Korean ginseng (green), white lotus (pink), sweet pumpkin (yellow), paprika (orange) powder is applied according to an embodiment of the present invention and the rice cake is applied to the confectionery (white). .

Hereinafter, a preferred embodiment according to the present invention will be described in more detail by presenting. However, the following embodiments are provided to those skilled in the art to fully understand the present invention, and may be modified in various forms, and the present invention is limited by the above embodiments. It is not.

The present invention is largely divided into a step of producing a glutinous rice tang and a step of producing a final confection.

First step: manufacturing and frying glutinous rice

In the step of fermenting the glutinous rice after washing the glutinous rice, the glutinous rice is immersed in clear water of 28 ~ 32 ℃ and then fermented for about 20 to 40 days while maintaining a constant temperature and humidity without addition of additives. If the temperature of the water for fermentation is less than 28 ℃ is not fermentation or slow progress, if the temperature of the water is more than 32 ℃ is prone to decay. The fermentation process produces a slight odor, but the fermentation process produces beneficial microorganisms. It is desirable to clean the fermented glutinous rice for a further two days or more. After drying the fermented glutinous rice to remove water, it is ground in a fine powder form to prepare glutinous rice flour. Fermented glutinous rice may be subjected to more than one grinding process. The grinding process can be carried out by a general grinding machine, but can also be carried out by hand.

Prior to kneading the ground glutinous rice flour is prepared soybeans to be used in the dough. As beans used in the preparation of soybeans, various beans such as soybeans, green beans, peas, kidney beans, black beans, and the like may be used, and the present invention is not limited by the type of beans. Soybeans are soaked in water and soaked in water for about a day. Soybeans and water are prepared through a mixer. When the glutinous rice flour is kneaded later and steamed, the soybeans make the tissue stick to each other and clump together by the protein component and soften the texture of the confectionery.

Add soybean water to glutinous rice flour and knead thinly. And the kneaded glutinous rice is aged more than one day as needed, to obtain a soft texture. Of course, you can knead the glutinous rice flour without adding soybeans as needed.

The steamed glutinous rice powder is steamed for 4 to 5 hours using steam in a steamer, shiru, and steamed to cook evenly. Steamed glutinous rice dough is stirred, which causes air to be mixed evenly in the dough to form spores inside the rice cake. The more spores contained inside the rice cake, the better the chewing texture. For this agitation it is desirable to stir every 20 minutes during steaming for 4 to 5 hours. In addition, such agitation makes the rice cake softer and colder.

The stirred glutinous rice cake is separated into suitable shapes, spread to a certain thickness, and dried appropriately to prepare glutinous rice ground, and then molded and dried to a uniform shape. In the case of the Korean confectionery according to the present embodiment, the glutinous rice tang was dried for 24 hours to prepare a properly dried rice cake, which was cut to a size of Gangjeong or Guzzle and dried for an additional 12 hours, and then frozen and aged. Of course, it can be manufactured in various shapes such as sphere or polyhedral shape in addition to the steel tablets or gamble, the present invention is not limited by the shape of such glutinous rice.

In the molding and drying method, first, the stirred wax cake is poured into a mold or the like to have a desired shape. At this time, fermented potato starch may be applied to the mold. Fermented potato starch serves to prevent sticking of the rice cake to the mold. After shaping the mochi may be dried, it may be carried out in the order of primary drying, molding and secondary drying. The glutinous rice tang can be dried to less than 5% moisture content. If the drying on the glutinous rice does not proceed sufficiently, the water is sufficiently removed because it is easily broken in the expansion process by a subsequent frying process. The drying step is preferably dried for about 10 hours at 24 ℃ glutinous rice.

The dried glutinous rice chops are cut to a suitable size and aged for about 24 hours. The aging may be carried out before frying in the following oil, or may be aged after completion of fried glutinous rice ground. Due to the aging, the strength of the confectionery is increased. It is also ripened after being fried in oil to remove oil. In the present invention, aged at 4 ℃ frozen storage.

The dried glutinous rice fry is fried in oil over two times to expand the volume. As mentioned above, the glutinous rice tang is not limited to Gangjeong and Guzzle, and may have various shapes such as a ball and a polyhedron. Therefore, the present invention is not limited by the shape of glutinous rice ground. Dried glutinous rice cakes are fried slightly in primary oil for 2 to 5 minutes in 80 ~ 110 ℃ oil, and fried rapidly in secondary oil for 40 ~ 70 seconds in oil of 180 ~ 250 ℃ to expand the volume. In this case, various oils such as soybean oil may be used. In the present example, the frying was carried out at 100 ° C. for 3 minutes at the first time and for 1 minute at 200 ° C. at the secondary.

In the above, in order to produce a glutinous rice tang, it was exemplified by the process of washing and fermenting glutinous rice, pulverizing, producing soybean paste, steaming, steaming, stirring, primary drying, forming, secondary drying, primary frying, secondary frying and aging. , Glutinous rice tang is not necessarily produced by the above process, and may be produced by omitting at least one of the above steps or by adding another step other than the above step if necessary.

Second step: manufacturing the confectionery

A method of manufacturing a confection using natural powder, such as Gadak, white lotus, sweet pumpkin, and paprika, will be described in the method of preparing a confection according to the embodiments of the present invention.

First, prepare a rice bowl with a mixture of rice flour and natural powder selected from gaedarul, white lotus, sweet pumpkin and paprika. Then, after applying the syrup containing paw paw fruit powder to the glutinous rice ground fried in the oil prepared in step 1, the tempura is coated on it to complete the confection. The poplar tree fruit powder may be mixed with the syrup to about 10 to 30 wt% of the weight of the syrup. By using the poplar fruit powder together with the syrup, the functionality of the confection of the present invention can be enhanced.

The manufacturing process of the paw paw fruit powder is taken after removing the paw paw fruit in a clean state, put it in a cutter, and operate the cutter, the paw paw fruit powder manufacturing method according to the present invention is completed.

Put the paw paw fruit powder and peeled paw paw fruit, and operate the cutter, the paw paw fruit is cut in the cutter, and the powder is cut or coated on the surface of the cut paw berry fruit, and the cut paw paw fruit is different from each other. It remains unattached, and as the process is repeated over and over, the size of the paw paw fruit becomes smaller and is made into a powder. The particles of the Poplar fruit, which have become smaller, have a smaller apparent specific gravity and behave like other ordinary powders.

Therefore, the amount of powder imposed on the cutter should be put in a sufficient amount to be applied to or coated on the surface of the paw paw fruit, and the paw paw tangling (lumping or kneading) during the manufacturing process is prevented. If you can see the amount of powder is insufficient, you can add more to proceed with the manufacturing process.

The poplar fruit powder obtained at this time is sufficient to have a particle size that can pass through the 250 mesh.

Popus (Rubus coreanus) used in the present invention is a deciduous deciduous tree native to North America, the flowering period is around April and the fruit is harvested around September-October, and this fruit has a refreshing taste like banana, pineapple, mango combined It has high sugar content, high protein content, and recently, is known to have a strong anti-cancer component, attracting attention as a medical and health food. Leaves and bark are also used as natural insecticides, resistant to pests, and rapidly growing.

These paw paw berries are used as raw materials for making a variety of processed foods and must be prepared as dry powder for long-term storage.

In the present invention, the poplar tree fruit powder having the above-mentioned effect is mixed with the crude syrup, homogenized and then sealed and stored, and the mixing ratio is suitably mixed with 20% by weight of the poplar fruit powder.

<Example 1> Preparation of Korean Confections Coated with Garlic Powder

After washing the glutinous rice, it was immersed in clear water at 30 ° C., and then naturally fermented for about 25 days while keeping the temperature and humidity constant without adding additives. Naturally fermented glutinous rice was washed once again and then drained and pulverized into fine powder to form glutinous rice flour.

Prior to kneading the ground glutinous rice flour, a small amount of soybean to be used in the dough was prepared. Soybeans were soaked in water and soaked in water for about a day, soybeans and water were prepared through a mixer. The glutinous rice flour was added with soybean and water to knead thinly and then aged for one day. Aged glutinous rice paste was steamed and steamed for 4 hours. At this time, the rice cakes were stirred every 20 minutes to be cold and soft.

The glutinous rice cake in the shape of rice cake was molded into a suitable shape, and dried at 24 ° C. for 10 hours to prepare a glutinous rice ground. The glutinous rice tang was cut back to a suitable size, dried and aged for 24 hours. The aged glutinous rice flour was first called in oil for 3 minutes at a temperature of 100 ° C., and then rapidly fried in oil at 200 ° C. for 1 minute to expand the volume. The fried frying was coated with 80: 20 weight ratio of syrup and Poplar fruit powder. Finally, the powdered rice flour and rice rice rice were mixed at a weight ratio of 2 to 3: 7 to 8, and coated on the frying-coated frying to complete the confection. As a result, a confectionery having a green appearance was produced (FIG. 1).

The rice fried rice can be prepared by a conventional process. For example, rice fried rice is prepared using a puffing machine. Specifically, the temperature of the puffing machine is 245 to 255 ℃ and is carried out for 15 minutes. When the puffing machine puts the grain in the pressure cooker and seals it with a pressure lid and heats it for a predetermined time, the pressure inside the pressure cooker rises rapidly while water vapor in the grain expands, and when the pressure lid is opened in this state, the grain expands rapidly. It is a device for processing grain by using the principle.

Gaeulm used in this embodiment refers to the shoots of the elm tree, which is flat, round, green, with a unique aroma, and belongs to the elmaceae. Yin-tree is a wild plant that grows in mountains or fields. It is about 6 m long and has thorns on its branches and leaves.

The ingredients in the crust are protein, lime, vitamin A, vitamin C, sugar, fiber, fat, phosphorus, calcium, iron, allein, aoloside, oleinoic acid, saponin, curmarin, angelica, peptostrol In particular, the protein content is high, and vitamin A content is 6 times more than bean sprouts, 2 times more than cucumber and sweet potato. It is good for diabetes, gastrointestinal disease, arteriosclerosis, etc. It is good for fever, pain, swelling, headache, toothache, arthritis. It is known to be effective in limb impotence, vasodilation, lowering blood pressure, and hypnosis.

In this example, the dog head cultivated by the inventors in Gangneung-si, Gangwon-do was collected and used in April. After washing the calf with water and immersing for 3 minutes in hot water of 96 ℃, the temperature of the hot water containing the calcined cap was cooled to finally 15 ℃ over 2 hours. The mandrel was then removed from the cooled water, air dried for one week in a well-ventilated shade, and pulverized in a grinder to obtain a powder of 150 mesh.

<Example 2> Preparation of Korean confectionery coated with white lotus flower

Korean confectionery was prepared in the same manner as in Example 1, except that the white lotus powder having an average size of 150 mesh was used instead of the powder. As a result, a confectionery having a pink appearance was produced (FIG. 1). The production of white lotus powder is substantially the same as the production process of the crust powder.

The white lotus is a cactus (cactus) blooms with red flowers and bears purple fruits. There are about 400 kinds of cactus on the earth, among them, the white cactus with fruits has been used for edible or medicinal purposes, and the palm cactus of Jeju Island is local monument 35. Was specified. Folk remedies apply cactus juice to burns and do not cause scarring. It can also be used for diabetes. In addition, it is useful for skin care and constipation treatment, and is known to have a cold treatment and prevention, bronchial protection.

Its effects are to stop old abdominal pain, to cure inflammation of the abdomen, to be effective in breathing symptoms, seawater and old body (pulmonary tuberculosis), and to externalize mastitis, burns, and boils. White lotus is also effective in children's whooping cough and also has the effect of treating and preventing colds. The area used is the original white lotus leaf, which is particularly effective in treating cough, asthma, bronchial and pertussis. In the private sector, white lotus fruit is also used abundantly.

Example 3 Preparation of Korean Confectionery Coated with Sweet Pumpkin Powder

The Korean confectionery was prepared in the same manner as in Example 1, except that sweet pumpkin powder having an average size of 150 mesh was used instead of the crunchy powder. As a result, a confectionery having a yellow appearance was produced (FIG. 1).

The production of sweet pumpkin powder was purchased from 1200 to 1500 g of commercially available sweet pumpkin (Emart, Korea) and cut 900-1000 g of sweet pumpkin from which the skin was removed into slices, dried at 60 ° C., and then pulverized.

Sweet pumpkin is effective for diabetes, and the addition of sweet pumpkin affects chromaticity, except when it is not added in excess, thereby improving redness and yellowness, thereby enhancing consumer preference without adding artificial pigments. The value of commodities due to changes and lowering cholesterol can be appreciated.

Example 4 Preparation of Korean Confectionery Coated with Paprika Powder

A Korean confectionery was prepared in the same manner as in Example 1, except that paprika powder having an average size of 150 mesh was used instead of the crust powder. As a result, a confectionery having an orange appearance was produced (FIG. 1).

In the preparation of the paprika powder, an indelible portion such as a seed and a seed of the paprika harvested was removed, and the paprika from which the indelible portion was removed was washed thoroughly with drinking water. The washed paprika was cut to a predetermined size. At this time, in order to prevent drying easily due to the moisture contained in the paprika, it is preferable that the thickness of the sliced paprika is cut into 0.5 cm to 2 cm in size or 0.5 cm to 3 cm in size. . After the shredded paprika was dried at a temperature of 60 ° C. to 80 ° C. for 6 hours to 10 hours using a dryer, paprika was prepared into a powder using a grinder.

Comparative Example 1

I bought traditional Korean sweets on the market.

Experimental Example 1

10 and 30 people in their 20s, 30s, 40s, and 50s, each of the Korean confectionery prepared in Example 1 to Example 4 and the traditional Korean confectionery of Comparative Example 1, each had ten tastings, taste, smell, and digestion. After the degree and ejaculation to evaluate the degree, the results are shown in Table 1 on average.

division Example 1 Example 2 Example 3 Example 4 Comparative Example 1 flavor 4.5 4.4 4.6 4.5 4.4 smell 4.6 4.8 4.7 4.8 2.6 Digestion degree 4.6 4.7 4.5 4.4 3.2 Sickness 4.7 4.6 4.8 4.7 2.3

[Taste] 1: No taste 3: Normal 5: Sue

[Smell] 1: The smell of oil is bad 3: Smells a little oil 5: Does not smell oil

[Digestion degree] 1: bulge 3: normal 5: good digestion

[Sickness] 1: 1: tired 3: normal 5: tired

Looking at Table 1, it can be seen that the Chinese confection of the present invention of Examples 1 to 4 does not smell oil compared to the traditional Korean confection of Comparative Example 1, digestion is good, and does not get tired even if ingested much.

<Comparative Example 2 to Comparative Example 5>

When frying, only syrup was used without including paw paw powder, and 25% of flour instead of glutinous rice flour (Comparative Example 2). A confectionery was prepared in the same manner as in Example 1, except that 50% wheat flour (Comparative Example 3), 75% wheat flour (Comparative Example 4), and 100% wheat flour (Comparative Example 5) were used.

Experimental Example 2 Oil Absorption Rate of Korean Confectionery

The oil content of the confectionery penetrated during the frying and frying process was measured by comparing the crude oil content and ethyl ether was measured using a Soxhlet extractor as a solvent (5 g of confectionery samples were measured in a cylindrical filter paper and the cotton was put on The sample was not removed and 130 mL of ethyl ether was added and extracted for 16 hours. The ratio of crude oil content after frying is expressed by oil absorption.

Oil Absorption Rate (%) = (W-Wo) / S × 100

W = dry content of handwriting after fat extraction

Wo = empty handwritten content

S = sample volume

As a result of measuring the oil absorption rate immediately after frying, the oil absorption rate of the confectionery prepared using only wheat flour was 20.76% (Comparative Example 5). As the amount of glutinous rice flour increased, the oil absorption decreased overall. Comparative Example 4 was 18.54%, Comparative Example 3 was 15.67%, and Comparative Example 2 was 15.34%. The oil absorption rate of Example 1 was 11.54%. It is believed that glutinous rice powder contained dietary fiber and protein, and the function of poplar fruit powder also worked. This result shows that the oil absorption rate of the confectionery containing glutinous rice powder is reduced compared to the Korean confectionery made only with flour. The addition of glutinous rice powder absorbs the protein of flour, whereas starch lowers the oil absorption. . Glutinous rice flour is low in protein and glutinous rice is considered to have little amylose content. It was considered to affect lipid rancidity during storage.

The present invention has been described in detail with reference to preferred embodiments, but the present invention is not limited to the above embodiments, and various modifications may be made by those skilled in the art within the scope of the technical idea of the present invention. This is possible.

Claims (5)

1) washing the glutinous rice and then naturally fermenting at least 20 days;
2) washing and drying the fermented glutinous rice and then grinding to prepare glutinous rice flour;
3) preparing a glutinous rice dough with the glutinous rice flour and soybean water;
4) preparing the glutinous rice dough in the shape of glutinous rice cakes;
5) separating the glutinous rice cake into suitable shapes, spreading and drying it to a certain thickness to prepare a glutinous rice ground;
6) aging the glutinous rice chops after cutting to the size of the ground or guzzle;
7) pour the aged glutinous rice ground in oil twice and frying; And
8) after buried in the glutinous rice ground fried in oil and the syrup containing the paw paw fruit powder, and coating a mixture of natural powder and rice fried rice selected from the crowd consisting of gadak, white lotus, sweet pumpkin and paprika; Manufacturing method.
The method of claim 1, wherein the step 4) comprises stirring the glutinous rice dough every 20 minutes and steaming for 4 hours so that the rice cakes are evenly cooked and become colder and softer.
The method of claim 1, wherein the aging of step 6) further comprises drying the cut glutinous rice for 12 hours and then freezing and storing them.
The method of claim 1, wherein the frying in the oil of step 7) is primarily called glutinous rice ground at 100 ° C. for 3 minutes and secondly, the soaked glutinous rice ground is rapidly fried at 200 ° C. for 1 minute. .
Korean family made by the method of claim 1.

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