KR20200053008A - Method of making rice cake - Google Patents

Abstract

The present invention relates to a method of preparing walnut rice cake, which comprises the following steps. Walnuts are prepared by peeling and finely processing so as to be broken down to big and small grains, and the grains are used as is without being filtered through a sieve. 60-65 g of flour, 8-10 g of corn flour, 3-4 g of any one dried fruit selected from raisins, dried peach slices, dried apple, dried aronia, and dried persimmon slices, 100 g of Citrus junos, and 100 g of sugar are placed in a container, and 5 g of Citrus junos compote naturally aged for 3 months, 5-8 g of the walnut grains, 0.5-1.5 g of yeast, 0.5-1.5 g of baking powder, and 1-2 g of salt are added to prepare a flour composition. Subsequently, 100 g of the flour composition is mixed and kneaded with 30 g of fruit juice extracted at a low temperature of 80-90°C from any one of fruits selected from grapes, peaches, and apples. The resulting dough is aged and fermented at 38-40°C for 2 hours. The aged dough is divided into 40-50 g and molded into a desired shape and steamed at 7-10 minutes at 100-120°C.

Description

   Method of making rice cake

   The present invention is a method of manufacturing a method of manufacturing Hogugae Tteok (named by the person), which is a traditional dog cake-shaped bread chewy with various colors and tastes by adding nuts, dried fruits, and fruit juices such as walnuts to the flour mixture. It is about.

   With the introduction of Western culture and entering a rapidly changing era, the eating habits are changing to a simple, easy-to-eat meal, rather than a rice-based meal that takes a long time to prepare.

   Bread is mainly produced by adding various additives based on wheat flour and kneading it in an oven, and is divided into various types of bread according to the additives added and the form of making bread.

   On the other hand, bread has the advantage of being fast and easy to eat, but since wheat is the main ingredient, it provides a cause of obesity or various adult diseases, which is harmful to health, and wheat has a problem of easily feeling fasting due to rapid digestion. have.

   Gaetteok is steamed or baked rice cake with rice cake, barley flour, wheat flour, wheat flour, beans, etc., and steamed or baked in Gyeongnam. Pour water over sweet potato starch and flour, and season with salt. Steamed barley and rice flour in mugwort are called wormwood cake, and barley bran and barley flour are called barley dog rice cake.

   In addition, Gaetteok is one of the local foods in Gyeonggi-do. To make it, add green onion, soy sauce and sesame oil to the barley flour, knead it well in a mortar, and place it in a pot to spread it out. Barley flour is made by burning and steaming the barley when the barley is in the dark.

   If you look at other materials, it is steamed rice cake made by mixing young rice wormwood in rice flour or barley flour and kneading it.

   After mixing buckwheat flour with honey water and dying, it is also dried naturally by putting it in a wood fire. In the ‘Jungbo Forest Forest Economy’, this is recorded as a dog-play method. This rice cake is a simple food of Korean farmers, and it has also become an old-fashioned food. Among the songs that have been conveyed to the folks since ancient times, “I went to my old house, and I went to the house. If you live well on this wall, there will be a song that contains your sister's sad heart that could only serve as a dog cake to my brother. ”

   Steamed bread, unlike dog cake, is made by adding steamed bread stuffed with adzuki beans to the inside of a thick breaded bun. It is a kind of snack that Koreans eat easily because it is relatively easy to make. to be.

   In Korean Patent Publication No. 1020180003839 (2018.01.10.), 1) medium and strong flour, grains, vegetables, algae, nuts, etc. are kneaded in bread, 2) 1) bread dough is first fermented Prescribing step, 3) 2) forming the first fermented bread dough into a desired shape, 4) 3) subjecting the molded bread dough to a second fermentation, 5) 4) the second fermented bread dough Bread dough to prepare confectionery in a step that bakes 30 minutes to 1 hour while drying completely with heat (temperature 100 ℃ ~ 150 ℃) and wind in an oven that generates heat and circulates the heat with the wind. It is excellent in taste and nutrition by using heat and wind, and it is possible to store for a long time even though it is an additive and no preservative.

   In Korean Patent Publication No. 1020150126240 (2015.11.11.), As a nut bread, a method of producing bread obtained by mixing nut liquid or nut powder in a dough and mixing it with bread is described.

   In Korean Patent Publication No. 10-2015-0058818, a first step of kneading grain flour and bread additives containing rice flour together, and a second step of dividing the dough into an oval shape and preforming it in the second step. After the pre-formed dough is pushed and spread, the roll is rolled in a state in which the filling is applied to the wide-spread surface, and a third step of forming a bread mold having an arbitrary shape is buried by nuts containing hazelnuts. A method of manufacturing a hazelnut rice bread comprising a fourth step of fermenting the molded bread molded body in the oven and a fifth step of baking the molded bread molded body in the oven in the oven is disclosed,

   In Korean Patent Publication No. 1020050118123 (2005.12.15.)

1.Fructose healthy food, glutinous rice roe, red bean porridge (1 ~ 4, Figure 1 ~ 2)

2. Non-fructose Nurungji and crushed / grinded, rice, green beans / white beans, crushed sesame seeds, small chopped, pine mushrooms, mushrooms, shiitake, oysters, tops, various edible mushrooms, oysters, small chopped abalone health food, porridge (1 ~ 4 , Figure 1 ~ 2)

3. Non-fructose / fructose cooked, radish juice / sweet potato juice / cabbage juice / old pumpkin juice / licorice juice / sugar / starch syrup / starch powder diluted dough, boiled red beans, whole mixed flour flour diluted dough, covered with whole dough, ripened / cooked Chrysanthemum bread / fish bread / various patterned bread (1 ~ 4, Fig. 1 ~ 2)

4. Ingredients ① peeled red bean paste / mashed cooked potato, mashed cooked sweet potato / mashed cooked old pumpkin, roasted crushed sesame seeds / roasted crushed black sesame seeds / calendula powder / peanut powder / almond powder / various ingredients powder, refined salt, whole mixed form and ingredients ① Peeled red bean paste / mashed cooked potato, mashed cooked sweet potato / mashed cooked old pumpkin, roasted crushed sesame seeds / roasted crushed black sesame seeds / calendula powder / peanut powder / almond powder / various ingredients powder / refined salt / whole mixed form + ingredients ② cheese / pine nuts / Almond / cooked kidney beans / strawberry jam / strawberry jelly / frozen strawberry jam / chocolate / coffee chocolate / cooked chestnut / cooked bank / pumpkin seeds / skinned walnuts / frozen tomato ketchup / frozen cream / frozen ice cream / various ingredients and ingredients① and all Mixed form and ingredients in ①, put in / ingredients in ①, assorted, grains, vegetables, various materials, fructose, fructose, red bean bread, potato bread, sweet potato bread, chestnut bread, roasted crushed sesame bread, roasted crushed black sesame bread, songhwa Powdered Bread / Various Bread and Red Bean / Potato / Potato / Chestnuts / Roasted crushed / Roasted crushed black sesame / Songhua powder / Various flours, walnut confectionery / cooked kidney bean confectionery / cooked ginkgo strawberry confectionery / cream confectionery / chocolate confectionery / ice cream confectionery / cooked chestnut confectionery / Walnut sweets / cooked kidney beans sweets / strawberry jam sweets / cream sweets / chocolate sweets / ice cream sweets / cooked chestnut sweets / cooked ginkgo sweets / variety of material patterns, sweets bread / bread (1-4, Figures 1 ~ 2) The technology has been released,

   In Korean Patent Publication No. 1020080035168 (2008.04.23.), After processing yulmu and walnut, it is mixed with the main ingredients of bread to help taste, nutrition, and health, but bread with yulmu and walnut added to yulmu and Because it contains walnut ingredients, walnuts and walnuts that can improve the taste of bread while reducing sugar and promote cholesterol lowering and metabolism, thereby providing many benefits such as good health A method of making added bread is disclosed,

   In the Korean Registered Patent Publication No. 1012158900000 (2012.12.20), the task of using Jocheong instead of sugar and using Hamcho salt instead of ordinary salt, and adding the shell material of steamed bread to wheat flour as barley sprout powder and sweet pumpkin as functional ingredients In the fermentation process, all ingredients such as yeast powder and soda are removed during the fermentation process to soften the dough, while the effective nutrients of barley sprouts and sweet pumpkin are not damaged. It can be seen that steamed bread with functional ingredients added is disclosed.

1. Domestic Publication Patent Publication No. 1020180003839 (2018.01.10.) 2. Domestic Publication Patent Publication No. 1020150126240 (2015.11.11.) 3. Domestic Publication Patent Publication No. 10-2015-0058818 4. Domestic Publication Patent Publication No. 1020050118123 (2005.12.15.) 5. Domestic Publication Patent Publication No. 1020080035168 (2008.04.23.) 6. Domestic Registration Patent Publication No. 1012158900000 (2012.12.20.)

   The above-described conventional techniques are dog cakes or breads prepared by adding walnuts to walnuts, and by adding walnuts, the traditional dog cakes or breads, which are mainly composed of uncomfortable texture and wheat flour, are soft or torn or damaged during cooking or transportation. And problems that damage

   The problem that the good ingredients of nuts and dried fruits cannot be found in dog cake is the problem of the present invention.

   In order to solve the above problems, the present invention peels the walnuts, and when the contents are finely processed, the walnuts are broken into large and small granules, and after preparing the walnut granules without the need for filtering, flour 60g ~ 65g, Corn powder 8g ~ 10g, dried raisins, dried peach slices, dried apples, dried aronia, dried roe, dried dried fruit 3 ~ 4g, citron 100g and sugar 100g in a container, 3 months naturally matured citron blue 5g, walnut 5g to 8g granules, 0.5g to 1.5g yeast, 0.5g to 1.5g baking powder. Mixing 1 g to 2 g of salt to prepare a flour composition, kneading and kneading 30 g of fruit juice at a temperature of 80 to 90 ° C. by mixing any flour selected from 100 g of the flour composition and grape and peach apples, and kneading the dough. After maturing and fermenting the dough for 2 hours at a temperature of 38 to 40 ° C, and then aging the dough, remove the aged dough by about 45 to 50g, mold it into a desired shape, and boil it for 7 to 10 minutes at 100 to 120 ° C. It is a solution of the present invention to provide a method for producing dog cake.

   The present invention is different from the conventional dog cake or bread, but has a different texture than ordinary bread and dog cake made of barley, wheat flour or glutinous rice,

   When walnuts and dried fruits are mixed, when tasting dog cakes or breads, etc., there is no taste, so avoid eating or avoiding them, so that walnuts and dried fruits and fruit juices are sampled to make the physiologically active ingredients of walnuts and fruits naturally. A new genre for food in the field of dog bread or bread by ingesting the effect of improving the health of the general consumer and having a new savory taste, flavor, and texture compared to conventional dog cake or bread, and further presenting new dog cake or bread. There is an advantage to present.

   In order to achieve the above object, the present invention peels the walnuts, and when the contents are finely processed, the walnuts are broken into large and small grains, and after preparing the walnut grains without needing filtering, flour 60g ~ 65g, Corn powder 8g ~ 10g, dried raisins, dried peach slices, dried apples, dried aronia, dried roe, dried dried fruit 3 ~ 4g, citron 100g and sugar 100g in a container, 3 months naturally matured citron blue 5g, walnut 5g to 8g granules, 0.5g to 1.5g yeast, 0.5g to 1.5g baking powder. Mixing 1 g to 2 g of salt to prepare a flour composition, kneading and kneading 30 g of fruit juice at a temperature of 80 to 90 ° C. by mixing any flour selected from 100 g of the flour composition and grape and peach apples, and kneading the dough. After maturing and fermenting the dough for 2 hours at a temperature of 38 to 40 ° C, and then aging the dough, remove the aged dough by about 45 to 50g, mold it into a desired shape, and boil it for 7 to 10 minutes at 100 to 120 ° C. It relates to a method of manufacturing a dog cake.

   Walnut refers to the fruit of the walnut tree, and the flesh of the walnut is fat and has a high taste and is used for food. It is used as a medicine for treating constipation or cough in oriental medicine and detoxification in East Germany.

   It lowers blood pressure by essential amino acids contained in walnuts, lowers blood cholesterol, maintains elasticity of arteries, prevents arteriosclerosis and prevents aging and metabolism, and helps skin beauty and tonicity by minerals and vitamin B1. It can give.

   In particular, walnuts contain an unsaturated fatty acid called omega 3, which is known to prevent heart disease through functions such as protecting the blood vessel walls and controlling the heart rate through the omega 3 by ingesting walnuts, and the omega 3 in the body Since it is not made, it must be consumed through food, and the recommended daily intake of walnuts per adult is about 2 walnuts.

   In addition, walnuts contained in walnuts are also popular as healthy foods because walnuts are in the spotlight as foods that must be consumed by test takers because the lecithin contained in walnuts also has an effect of improving memory.

   In recent years, as consumers have increased interest in promoting health through the consumption of food, there is a growing tendency to prefer functional foods rich in nutrients that are beneficial to various human bodies, even for traditional preference foods.

   Steps for preparing the dough of the present invention are 60g ~ 65g wheat flour, 8g ~ 10g corn powder, 3-4g dried fruit, 5g fruit fruits, 5g ~ 8g walnut grains, 0.5g ~ 1.5g yeast, 0.5g ~ 1.5g baking powder . By mixing the salt 1g ~ 2g to prepare a flour composition, and then kneading by mixing the flour composition 100g and fruit juice 25 ~ 30g,

   The dried fruit used in the present invention uses any one selected from raisins, dried peach slices, dried apples (sliced, or dried apples), aronia, and persimmon,

   Fruit Chung used in the present invention is to put 100 g of citron and 100 g of sugar in a container, and after 3 months of natural maturation,

   As the fruit juice, any one of the fruit juices selected from grape juice, peach juice, and apple juice, which was juiced at 80 to 90 ° C at low temperature, was used.

   The dough obtained by mixing and kneading the dough materials for aging the dough of the present invention is made by aging and fermenting for 2 hours at 38-40 ° C.

   Flour is the main ingredient, 60 ~ 65g of flour is used,

   Corn powder increases the flavor of wheat flour and serves to provide the taste of corn, and the amount used is 8 to 10 g for the whole flour composition, and if it exceeds 10 g, it feels hard, and if it is less than 8 g, the texture changes. Do not feel.

   The content of the walnut grains is preferably 8g ~ 10g in the whole flour composition. This is because when the content of walnut grains is more than 10 g, it is uneconomical, and when it is less than 8% by weight, the characteristic properties of walnuts are difficult to reveal, so the sensory preferences such as taste, aroma and texture, and the content of nutrients decrease.

   When the contents of the walnut are peeled and the contents are finely processed, the walnuts are broken into large and small granules.

   Sugar provides sweetness to the skin of the flour, and 8 g to 10 g was used in the present invention because it depends on the taste of the person tasting.

   Raisins are dried grapes, and about half of the world's currant production comes from California. It contains various vitamins and minerals, and is particularly rich in iron. (Excerpt from Naver Encyclopedia)

   The peaches used in the present invention are also called ceramics. The taste is sweet and sour and the properties are warm. The flesh is divided into white and yellow peach, and for fresh fruit, it uses a juicy and soft peach, and for processing, such as canning, it uses a hard peach. It originated in China and was transmitted to the West through the Silk Road. It spread to the Americas in the 17th century. It has been cultivated in Korea since ancient times, but since the establishment of the horticultural garden in 1906, it has been cultivated mainly for improved species. There are about 3,000 varieties in the world, and in Korea, mainly cultivated Changbang, Baekdo, Cheonhong, Daegubo, and Baekbong.

   The main ingredient is water and sugar, and contains about 1% of organic acids such as tartaric acid, apple acid, and citric acid. Also rich in vitamin A, esters such as formic acid, acetic acid, and valeric acid, alcohols, aldehydes, and pectins. The flesh contains a lot of free amino acids, especially aspartic acid. Ester, alcohol, and aldehyde match the unique scent.

   As an alkaline food, it boosts immunity and stimulates appetite. Good for poor development and night blindness, softens the intestine, eliminates constipation and relieves blood. The shell detoxifies, the organic acid removes nicotine, and also detoxifies. It also contains components that inhibit the production of nitrosoamine, a carcinogen. However, when eating with eel, diarrhea is caused, and eating and eating can cause chest pain.

   Harvest between June and August. Eat raw or processed with canned, bottled, juice, or jam. Seeds are used as medicinal herbs in the oriental medicine. [Naver Knowledge Encyclopedia] Peach [peach] (Doosan Encyclopedia)

   The aronia used in the present invention is a generic name for shrubs and fruits corresponding to the genus Rosaceae, and its origin is the eastern region of North America, and is cultivated for ornamental and edible fruits. Also known as chokeberry and King's berry. At this time, the chokeberry comes from the English word 'choke', which means 'it's choked', and is a name given to give a feeling of choking due to the bitter and sour taste that can be felt when eaten raw. In addition, the name Kingsbury was born because it was enjoyed by royals from medieval Europe, and was used as a panacea in medieval Europe. Recently, the content of anthocyanin contained in aronia is the highest among berries, and it is in the spotlight as a health food. Meanwhile, Aronia's main production area is Poland, which is responsible for 90% of the world's Aronia production. In Korea, it is grown as a special product in regions such as Danyang-gun in Chungcheongbuk-do and Yangju-si in Gyeonggi-do.

   Aronia is a shrub that is generally easy to grow because it is resistant to diseases, drought, insects, and diseases, and its small circular fruit, the size of a blueberry, has a strong bitterness, bitterness, and sour taste, but can be used for various dishes. to be. The representative Aronia species are the well-known species in eastern North America, such as black chokeberry [Aronia melanocarpa] and red chokeberry [Aronia arbutifolia]. These two species have almost the same shape except the color of the fruit. Berry is being cultivated more widely. The shrubs of the black chokeberry are about 1 ~ 2.5m high, the flowers are white, and the small round fruits are purplish black, and the size is 6 ~ 9mm. Red chokeberry is 2 ~ 4m tall, and the flowers are white or pale pink. The small round fruit has a red color and its size reaches 4 ~ 10mm. In addition, there are purple chokeberry [Aronia prunifolia], a natural hybrid of red chokeberry and black chokeberry.

   Based on the typical Aronia species, black chokeberry, the fruit harvest season is usually between late August and September, when the sugar content of the fruit is the highest at 19-21 ° Brix. This is a higher sugar level than blueberries, but in the harvested state immediately, the tannin content in the skin is high, so the astringency is stronger and it is difficult to feel the sweetness. However, when stored and eaten, the astringent taste decreases, making it easier to use for cooking. Aronia is a food ingredient distributed in various forms such as fresh or frozen fruits, concentrates, powders, etc. In Poland, the country of origin, eat Aronia with jam or juice, or drink it by dry, and in Lithuania, Aronia is made with wine. . In addition, it is used as a fragrance or dye such as beverage or yogurt, and can also be used as a material for salad, bread, and mixed juice. However, when heat is applied to Aaronia, the contained nutrients are destroyed, so it is better to take it in the form of raw fruit without heat, and when using powder, it is good to choose products manufactured through lyophilization.

   Aronia is the highest species of anthocyanin among berries such as elderberry, raspberry, and blueberry. According to the US Department of Agriculture (USDA) 'Comparison of Anthocyanin Content by Berries', Aronia contains 1480mg of anthocyanin per 100g. . This is higher than 92mg per 100g of raspberry and 386mg per 100g of blueberry. It has excellent anti-oxidative effect due to high anthocyanin content, and has excellent anti-cancer effect, preventing diabetes, losing weight, preventing liver damage, reducing inflammation, and reducing eye fatigue. In addition to lowering cholesterol levels, it also helps prevent cardiovascular disease and stroke. [Naver Knowledge Encyclopedia] Aronia [Aronia] (Doosan Encyclopedia)

   The persimmon used in the present invention is the persimmon peeled off, cut into 3-4 pieces and dried. It is sweet and chewy and is a favorite food for all ages. Qingdao sweetfish is made from Qingdao's specialty, seedless Qingdao Banshee, and is known as a representative specialty product of Qingdao because of its good taste as well as color and shape.

   It is said that Park Seong-gil, the head of a farming association in Qingdao, started in Qingdao in 1996. Representative Park Seong-Gil commercialized the product in 1996 through three years of testing and research, and sold it in small quantities on the market. In 2001, the Qingdao Agricultural Technology Center began to expand to new farms in Cheongdo-gun as a new technology supply project. In 2003, 90 tons of marmalade were produced in 39 small groups, earning 1 billion won.

   As consumers' response to the dried fish increased, the production of the dried fish also increased significantly. In addition to persimmon, the production of semi-dried and dried persimmons increased sixfold from 300 tons in 2005 to 1,808 tons in 2010, and the number of producers and farms tripled from 127 in 2005 to 392 in 2010. In 2011, 2,133 tons were produced by 449 companies and farms, and sales of 46.7 billion won were raised. The persimmon requirement for raw material is more than 9,600 tons.

   Persimmon is a processed product that is dried after peeling it into 3-4 parts by peeling it in half an hour in Qingdao. In the early days when it was started, it was prepared using a heat dryer. However, it was difficult to control temperature and humidity, and it took a long period of time to produce mold, such as color and texture changes.

   Tae-Doo Kim, CEO of Doosan Farming Association, obtained a patent in 2005 using the cold air drying method. The method of manufacturing persimmon differs from manufacturer to manufacturer, but in recent years, many places use vacuum drying technology. The reduced pressure drying technology is characterized by using a reduced pressure dryer that extracts moisture from the deceleration under pressure rather than heat. This will increase the sugar content while preserving the nutrients of the raw persimmon without destroying it.

   To remove the astringent taste of the persimmon, the persimmon is aged for about a day at 25 ° C, peeled, cut into 3-4 parts, and then placed again at 25 ° C for 24 hours. Then, the temperature and humidity are controlled in a vacuum dryer to repeat drying and ventilation for 2-3 days, and finally, the product is completed by aging at 4 ° C for 24 hours.

  Persimmon, which has a water content of about 40%, is softer and more chewy than persimmon and contains 73mg per 100g of vitamin C, which is 18 times and 1.5 times higher than apples and tangerines, respectively. As a kind of vitamin A, the anti-cancer and anti-aging component, beta-carotene, also contains 23mg per 100g, so it was found to contain 1,000 times more than apples and 28 times more than tangerines. Calcium is 36mg per 100g and magnesium is 35mg per 100. It is found to be 3 to 12 times higher than apple or tangerine, and is rich in vitamins and minerals. In addition, as a result of measuring the alcohol metabolizing enzyme activity, the alcohol dehydrogenase activity that decomposes alcohol is increased by 1.3 times, and the aldehyde dehydrogenase activity that decomposes acetaldehyde, which is the main culprit of hangover, is increased by about 1.2 times, which is also effective in relieving hangover.

[Naver Knowledge Encyclopedia] Gamalangi (Korean Local Culture Electronics Show, Korea Research Institute of Science and Technology)

   Stevia used in the present invention is grown around rivers or wetlands. The root has no clear development of the original root, and there are many side and root roots. In the later stages of growth, thick roots develop and store function. New branches grow in the hidden eyes near the roots to form new stems every year. Stems stand upright and the functions of the stems disappear during wintering.

   Leaves are running on the stem node, and the branches sprout from the axilla. Leaves are opposite, lanceolate, 4-10 cm long, and 2.5 cm long. It has fine teeth and bends, and has 3 leaf veins. There are no petioles, and fine hairs are formed throughout the aeration.

The flower blooms from 5 to 6 ornamental flowers in a single flower, and has properties of self-incompatibility. As it is a single plant, flowers bloom quickly under a single condition. Seeds have a low deletion rate and are very small. There is a plum-shaped tubular hair at the end of the seed.

  It grows in the mountainous borders of Paraguay, Argentina, and Brazil in South America. In Paraguay, stevia leaves have been used as sweeteners for a long time. Recently, when the harmfulness of synthetic sweetener saccharin became a problem, it attracted attention again. The leaves contain a stevioside, a sweetener, about 6 to 7% by weight, the content of which varies greatly among individuals. The sweetening ingredient is 300 times that of sugar, making tea for drinking or as a substitute for chewing gum, and used as a sweetener in soft drinks.

It was brought to Korea in 1973, and in order to develop sugar substitutes at the crop test site, it was cultivated and cultivated on farms. The varieties grown in Korea are Suwon No. 2 (12.2% sweet ingredients) and Suwon No. 11 (23%). Breeding is done with seeds or knives. Harvesting can be done 1-2 times a year, and the time is early and mid-September. [Naver Knowledge Encyclopedia] Stevia [Doosan Encyclopedia]

   In the present invention, the effect of sweetness was increased by using with sugar.

    Dried apples are a kind of dried fruits, dried apples, and have high storage.

   In Korea, cultivation of traditional cultivars has been cultivated since ancient times, and it is the first record that is described as `` wage '' in `` Gyerim Yusa (》 林 類 事) '' written during Uijong of Goryeo (1083 ~ 1105). It is the root of the word, and it can be seen that cultivation took place in the early 18th century. In the year, missionaries brought in foreign varieties and planted them as ornamental plants. In 1901, Yun Byeong-su made fruit trees near Wonsan to cultivate gwanggwang and ruby, and in 1906, the Ministry of Agriculture and Industry established a horticultural garden on Ttukseom, a fruit tree in each country. Introduced varieties, carried out varieties comparisons and cultivation tests, and established the basis for fruit cultivation. In 1958, the Horticulture Research Center was established to begin full-scale research, and at the end of 1991, the Fruit Tree Research Center was separated from the Horticultural Research Center, and the Daegu Apple Research Center was established to focus on apple research.

   Apples are divided into early, middle, and endangered species according to the harvest time. Among the early harvest seasons before late August, there are Migwang, Chohong, Seohong, and Tsugaru (Aori), and during the midlife period from early September to mid-October, Hongro, Hongwol, Yanggwang, Chugwang, Golden Delicious, and the world. Work, Jonah Gold, and Sinano Sweet. Fuji (Busan), ruby, crimson, and hwahong are among the most enduring species in late October.

   It is an alkaline food and contains many calories and good for your body. Dietary fiber prevents arteriosclerosis by sending harmful cholesterol accumulated in blood vessels out of the body and increasing beneficial cholesterol. Potassium also helps to prevent and treat hypertension by draining salt from the body. Pectin, a water-soluble dietary fiber, also increases the viscosity of gastric juice and sends out malignant cholesterol to suppress a sudden increase in blood pressure, and phenolic acid neutralizes unstable harmful oxygen in the body to prevent stroke. Kecetin in apples strengthens lung function, protecting the lungs from cigarette smoke and pollutants. In addition, it contains a large amount of vitamin C, which is good for skin care and organic acids that remove fatigue substances. The flesh of apples is good for gum health and malic acid has the effect of reducing stiff shoulders. Apple cider vinegar

It is used to treat burns and moles.

   Eat raw or make jam, juice, cider, liquor, vinegar, pie, tart, jelly, mousse and sherbet. In Europe, fried apple or apple sauce is used for sausage or meat dishes, and when making curry stew or jelly or mousse with citrus fruits, apple or apple juice is added to enhance the taste and aroma. When cut and placed in the air, the flesh turns brown. To prevent this, put 1 g of salt in 1 liter of water and soak it in salt water. [Naver Knowledge Encyclopedia] Apple [apple, 沙果, 砂 果] (Doosan Encyclopedia)

   The reason to use fruit juice instead of water is to transfer the efficacy of the fruit to steamed bread, so that the tastier obtains the efficacy of the fruit, and further minimizes the use of sugar to suppress the side effects of sugar.

   Others, yeast and baking powder are added to inflate the bread,

   Salt is used to provide a salty taste, and the method of use as described above is generally used and may vary depending on the taster's preference, and was used as an example in the present invention.

   Sugar, stevia, used in the present invention. Salt also depends on the taster's preference, and in the present invention, the amount of use is limited as described above in order to make it slightly sweet.

   Hereinafter, the present invention will be described in detail through examples.

     Example 1

     When the contents of the walnuts are peeled and the contents are finely chopped, the walnuts are broken into small and large grains. After preparing the walnut grains without needing to be filtered, 60 g of flour, 8 g of corn powder, 3 g of dried apples, and 100 g of citron and 100 g of sugar Into a container, mixed with 5g of citron, 5g of walnut kernels, 0.5g of bakery powder, 0.5g of baking powder 0.5g of natural aging for 3 months to prepare a flour composition, and then juice the flour 100g and apples at 80 to 90 ℃ at low temperature. 30 g of one apple juice is mixed and kneaded,

      After the dough was aged for 2 hours at a temperature of 38 ~ 40 ℃, fermented and aged the dough,

After removing the aged dough by about 45g, mold it into a desired shape,

The molded dough as described above was aged at a temperature of 38 to 40 ° C for about 2 hours, and then heated at 100 to 120 ° C for 150 minutes to prepare a hukou dog cake.

Example 2

 When the contents of the walnuts are peeled and finely processed, the walnuts are broken into large and small grains.After preparing the walnut grains without needing to filter, 65 g of flour, 10 g of corn powder, 3 g of raisins, and 100 g of citron and 100 g of sugar Placed in a container, 5g of Yuzu Chung naturally aged for 3 months, 8g of walnut kernels, 1.5g of yeast, and 1.5g of baking powder. After mixing 2 g of salt to prepare a flour composition, 100 g of the flour composition and 30 g of grape juice at low temperature and juice at 80 to 90 ° C. are mixed and kneaded,

 After the dough was aged for 2 hours at a temperature of 38 ~ 40 ℃, fermented and aged the dough,

Remove the aged dough by about 50g and mold it into a desired shape.

Steamed at 100 ~ 120 ℃ for about 7 ~ 10 minutes to prepare a dog cake.

Hogu gatteok prepared as described above has a new savory taste, flavor, and chewy texture compared to conventional bread or gaetteok, and has excellent sensory characteristics and a softer texture, and a softer difference can be seen.

   Experimental Example (Sensory Test)

   The results of the sensory test on color, aroma, taste, etc. for 30 sensory test agents, each of 5 each, were prepared for the Hogugaetteok prepared in Examples.

Evaluation items Flavor Texture Preference Remark Example 1 4.1 4.2 4.1 Example 2 4.1 4.2 4.1 Traditional steamed bread 4..0 3. 8 3.9 Traditional sticky rice cake 4.0 4.0 4.0

Sensory score-1: Very bad, very weak

           2: bad, weak

           3: Normal

           4: Good, strong

   As a result of the sensory test, the overall taste of the Hogugaetteok prepared as in the Examples of the present invention was in harmony, and it could be seen that the texture and preference were higher than that of the conventional bread or dogteok.

Claims (1)

In the method of manufacturing a hukou dog rice cake,
When the contents of the walnuts are peeled and the contents are finely chopped, the walnuts are broken into large and small granules.After preparing the walnut granules without needing to filter, dry 60g ~ 65g, corn powder 8g ~ 10g, raisins, dried peach slices 3 ~ 4g of dried fruit, dried aronia, or dried persimmon, and 4g and 100g of citron and 100g of sugar are put in a container. Baking powder 0.5g ~ 1.5g. Mix the salt 1g ~ 2g to prepare a flour composition, then mix and knead the mixture of 100g of the flour composition and any fruit selected from grapes and peach apples and mix 30g of low-temperature juiced fruit juice at 80 ~ 90 ℃,
After aging the dough for 2 hours at a temperature of 38 ~ 40 ℃, fermentation, and then aging the dough,
Remove the aged dough by about 45 ~ 50g and mold it into a desired shape.
Method of manufacturing a Hogu dog cake, characterized in that it is steamed at 100 to 120 ° C for 7 to 10 minutes.