KR20200016659A - Method manufacturing korean traditional cookies containing coffee - Google Patents

Abstract

The present invention relates to aronia-containing Korean traditional sweets and a manufacturing method thereof. More specifically, the present invention relates to a manufacturing method of aronia-containing Korean traditional sweets without no change in texture and taste even after long-term storage as the texture, taste, and storability are improved.

Description

METHOD MANUFACTURING KOREAN TRADITIONAL COOKIES CONTAINING COFFEE}

The present invention relates to a method of manufacturing Aronia bakery, and more particularly, chewing persimmon and taste, and preservation is improved through the preparation method of the confectionery according to the present invention without frying in oil of chewing persimmon and taste The present invention relates to a method of preparing Aronia Hana without change.

Han-ga is a Korean sweet that has been eaten since ancient times. Even though it is a traditional Korean sweet, it is currently enjoyed only during holidays, and the market is shrinking and undermined by other processed foods such that 99% of the sales of the Korean confectionery market are within one month before the holiday.

These confections are made through a process of frying in oil. In this way, the fry prepared by frying in oil has a taste that is absorbed by the oil with high unsaturation into the inside of the material, and the oil changes with the oxygen in the air when it is distributed for a long time, causing rancidity. It has a problem of shortening the preservation period, and also causes a digestive disorder because the glutinous rice is used in the fried state.

In addition, when evaluated by the tastes of the world, it has been criticized for being fried in oil, not knowing any taste, and chewing taste. This may have occurred due to differences in the taste of the world people, but we must find the reason from the reason that it was inevitably reduced to food that is recommended in our country.

In this way, for the spread of the Korean wave and the globalization of Korean food, it is inevitable to improve the manufacturing method that suits the taste of modern people for our traditional confection.

According to this trend, an improved manufacturing method for Korean sweets has been developed.

That is, Korean Patent Laid-Open Publication No. 2001-0035146 discloses a method for manufacturing a confectionery, including a step of manufacturing a base material of glutinous rice, a step of vacuum compression frying, and a step of manufacturing a natural color raw material. -0093293, a dough processing step of cutting the expanded dough to a predetermined size after forming the dough by swelling and discharging the powder pulverized by a mill in a preheated extruder to a predetermined shape; A chocolate coating step of coating the processed chocolate blended with predetermined materials in the dough; There is disclosed a method of manufacturing a confectionery comprising a process of embedding and cooling a finished product by applying a predetermined solid to a dough coated with processed chocolate and then cooling for a predetermined time to complete the product.

However, the conventional method of manufacturing a Korean medicine is meaningful in that it deviates from the frying method, but there is a disadvantage in considering the chewing feeling and taste.

Aronia is a black purple fruit with anthocyanin content of about 1% per dry weight, and the main ingredient is composed of cyanidin and pelagonidine, which have various physiological activities including strong antioxidant activity. Although it is known, it has not been found to be processed into a juice form and used only in a dried form.

The present invention is to solve the above problems, it is an object of the present invention to provide a method for producing Aronia Hanja improved texture and taste, and shelf life without frying in oil.

Another object of the present invention is to provide a method of producing a Aaronia quince for producing a confectionery suitable for the taste of the world by combining the aroma and taste of the Aaronia in the quince.

According to a feature of the present invention for achieving the object as described above, the present invention relates to a method of manufacturing Aronia sweets, the two materials selected from glutinous rice or glutinous rice, rice and spicy A first step of submerging in water at a temperature ranging from 0 ° C to 50 ° C for a period of time, and then pulverizing it into powder; A second step of kneading the mixture mixed with the powder by mixing aronia concentrate 79.9 to 90 wt%, 0.1 to 20 wt% salt and 0.1 to 20 wt% sugar; A third step of putting the mixture into a steamer to remove aronia siru-teok for a predetermined time; A fourth step of semi-drying for 1 to 20 hours at a temperature of 1 to 30 ° C. by putting the Aronia shiru-teok into a mold; A fifth step of cutting the semi-dried aronia siru-teok into a predetermined size and completely drying the water content below 30%; A sixth step of expanding and drying the completely dried aronia shiru-teok in an expansion heater; A seventh step of boiling by mixing 50 to 90% by weight of crude syrup or starch syrup and 10 to 50% by weight of aronia concentrate; An eighth step of applying the heat-expanded aronia siru-teok to the aronia syrup; And a ninth step of applying one or more selected from nuts, grain flour, dried fruit dice, and chocolate chips to the Aaronia syrup mochi coated with the Aaronia syrup.

In the first step, the glutinous rice and rice, glutinous rice and non-glutinous rice, rice and non-glutinous rice selected from glutinous rice, rice and non-glutinous rice may be mixed in the range of 1: 9-9: 1.

In the second and seventh step, the aronia concentrate is preferably a stock solution produced by concentrating any one of kingsberry, black chokeberry, buloma, and aronia.

Prior to the fifth step, 5-1 to soak the semi-dried Aroniasirteok in the Aaronia concentrate, which is a stock solution produced by concentrating any one of Kingsbury, Black Chokeberry, Bulmae, Aronia. Steps may be further included.

At this time, after the step 5-1, cinnamon, chocolate, cocoa, milk, fruit dried semi-dried aronia siru

Step 5-2 may be further included to soak bread.

Alternatively, after the fifth step, a fifth to third step of immersing the completely dried aronia siru-teok in at least one of cinnamon, chocolate, cocoa, milk and fruit stock solution may be further included.

According to the method of manufacturing Aronia ganja according to the present invention, the texture and taste, and the shelf life are improved through the manufacturing method of the ganja according to the present invention without frying in oil, and there is no change in chewing persimmon and taste even after long-term storage have.

And according to the present invention, by combining the aroma and taste of Aaronia in the Korean confectionery, there is an effect that can produce a confectionery suitable for the taste of the world.

In addition, according to the present invention, it is difficult to prepare a variety of flavors and flavors of the Aaronia by a variety of flavors and flavors, but there is an advantage that can be easily approached to the taste of modern people familiar with a variety of aromas and flavors.

1 is a flow chart showing the configuration of a method of manufacturing Aronia sweets according to the present invention.

Hereinafter, a description will be given with reference to the accompanying drawings, which relates to a method of manufacturing Aronia Hana according to the present invention.

1 is a flow chart showing the configuration of a method of manufacturing Aronia sweets according to the present invention.

As shown, the method of manufacturing a confectionery according to the present invention, first of the two materials selected from glutinous rice or glutinous rice, rice and spicy soaked in water in the temperature range of 0 ~ 50 ℃ temperature for about 4-7 days Then, the powdered and crushed is started from the first step.

Long-term storage at a temperature exceeding 50 ℃ at the temperature of water causes corruption, and water is frozen at a temperature below 0 ℃, the water temperature range is preferably in the range of 0 ~ 50 ℃. In particular, the closer the temperature of the water to room temperature, the rate of pouring into the water and the rate of aging can be shortened, so the water temperature range is most preferably room temperature.

And if you use only glutinous rice, there is a cracker, so it is not stiff, soft and crispy. Done.

In addition, if the two materials are used in the case of glutinous rice and rice, glutinous rice and non-rice, rice and non-rice, the mixing ratio of the two materials is preferably in the range of 1: 9 to 9: 1 (step S10).

Next, as a second step, 79.9 to 90% by weight of Aaronia concentrate, 0.1 to 20% by weight of salt and 0.1 to 20% by weight of sugar to knead the mixture mixed with the powder.

In this case, the aronia concentrate is preferably a stock solution produced by concentrating any one of kingsbury, black chokeberry, buloma, and aronia. The reason for making aronia concentrate using only one of various flavors and flavors such as king's berry is that if you mix different aronia stocks, you can't produce Korean fruits for different flavors of aronia (step S20). ).

Next, as a third step, the mixture is put in a steamer and covered with a lid, and then it takes about 10 minutes to 1 hour to produce a cloudy steaming to produce aronia shiru-teok (step S30).

Put the Aroniashiruk Dough into the steamer of the steamer, cover it, and steam it for about 10 minutes to 1 hour until it has a cloudy steaming.

Next, as a fourth step, the Aronia Shiru-teok is put into a mold and molded into sputum-tteok and dried at a temperature of 1 to 30 ° C. for 1 to 20 hours.

The time and temperature conditions for the semi-drying differ depending on the amount and thickness of the rice cake, but the semi-drying is carried out for 1 to 20 hours at a temperature of about 1 to 30 ° C. to prevent the cake pieces from cracking and deteriorating taste and color. It is preferable (step S40).

Next, as a fifth step, the semi-dried aronia siru-teok is cut to a certain size and completely dried to 30% or less of water content.

And before the fifth step, the 5-1 step of immersing the semi-dried aronia sirutteok in the Aaronia concentrate, which is a stock solution produced by concentrating any one of Kingsbury, black chokeberry, buloma, Aaronia It may be further included.

It is preferable that the time for immersing said Aaronia flour cake in an Aaronia concentrate is about 10-30 minutes. If the soaking time is less than 10 minutes, the Aaronia concentrate cannot penetrate the Aronia Shiru-teok sufficiently, and if it exceeds 30 minutes, cracking may occur.

And after step 5-1, the step of immersing the semi-dried aronia sirutteok in at least one of cinnamon, chocolate, cocoa, milk, fruit stock solution. In addition, after the fifth step, the step of immersing the completely dried Aroniasiru cake in at least one of cinnamon, chocolate, cocoa, milk, fruit stock solution.

This is soaked in at least one of cinnamon, chocolate, cocoa, milk, and fruit stock before or after the aronia shiru-teok is completely dried, so that the secondary material may penetrate the aronia-shiru-teok (second step S50).

Next, as a sixth step, the fully dried Aroniasiridok is expanded by heating in an expansion heater. The expansion heater is a device known as a bouncing machine, and is well known to those skilled in the art, and thus a detailed description thereof will be omitted (step S60).

Next, as a seventh step, 50 to 90% by weight of crude syrup or starch syrup and 10 to 50% by weight of aronia concentrate are boiled to produce an aronia syrup. When producing the Aaronia crude, heat slowly on medium heat until heated to approximately 30-60% of the crude syrup or syrup and Aaronia concentrate.

In addition, when producing the Aaronia syrup, additives such as a flavor enhancer, an additive for sweetness, a preservative, and the like may be further added, and an additional amount of the additive is used in accordance with an acceptable standard value (step S70).

Next, as an eighth step, the heat-expanded aronia siru-teok is added to the aronia syrup to apply the aronia syrup to the aronia siru-teok.

At this time, the Aaronia crude is used after cooling to a temperature range of approximately 5 ~ 50 ℃. In addition, it is preferable that the time put into the aronia syrup to apply the aronia syrup to apply the aronia syrup is less than 10 seconds so that the aronia syrup does not penetrate excessively into the aronia syrup and reduce the crispness (step S80).

Next, as a ninth step, at least one selected from nuts, grain flour, dried fruit dice, and chocolate chips is applied to the Aaronia syrup cake to which the Aaronia syrup is applied.

Nuts are small enough to be crushed and buried in the bird's eye, or chips are preferred, only one nut such as peanuts, almonds may be used, or two or more may be mixed.

Grain flour can be used by selecting one or more of soy flour, sesame seeds, black sesame seeds, and perilla.

The fruit dice may be a variety of fruits used, and may be dried fruit powder, dried fruit dice or dried fruit chips.

In addition, marshmallows, jelly and the like can be further mixed (step S90).

The Aaronia family, which is completed through these steps, is individually packed or bulk packed for quality preservation.

Claims (1)

Mix glutinous rice and water in the weight ratio of 1:10 and let glutinous rice soak in water in 25-30 ℃ temperature range for 7 ~ 20 days.
After fermentation, the first step to make powdered powder;
A second step of kneading the mixture mixed with the powder by mixing aronia concentrate 79.9 to 90 wt%, 0.1 to 20 wt% salt and 0.1 to 20 wt% sugar;
A third step of putting the mixture into a steamer to remove aronia siru-teok for a predetermined time;
A fourth step of semi-drying for 1 to 20 hours at a temperature of 1 to 30 ° C. by putting the Aronia shiru-teok into a mold;
A fifth step of cutting the semi-dried aronia siru-teok into a predetermined size and completely drying the water content below 30%;
A sixth step of expanding and drying the completely dried aronia shiru-teok in an expansion heater;
A seventh step of boiling by mixing 50 to 90% by weight of crude syrup or starch syrup and 10 to 50% by weight of aronia concentrate;
An eighth step of applying the heat-expanded aronia siru-teok to the aronia syrup; And
One or more selected from nuts, grain flour, dried fruit dice and chocolate chips in the Aaronia syrup mochi coated with the Aaronia syrup
9th step of applying an image; manufacturing method of Aaronia family comprising.

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