KR20220044032A - confectionery using the lotus and method for manufacturing the same - Google Patents

Abstract

A method for manufacturing a snack including filling containing a lotus component of the present invention comprises the steps of: preparing a dough processed to have viscoelasticity with filling containing a lotus component; putting the filling inside the dough to wrap the same; putting the dough into a mold and heating the same to be cooked; and engraving a lotus flower pattern on the surface of the dough by a molding mold.

Description

Confectionery manufacturing method comprising sediment containing soft ingredients {confectionery using the lotus and method for manufacturing the same}

The present invention relates to a method for manufacturing a confectionery containing sediment containing a lotus component, and more particularly, to a method for manufacturing a confectionery comprising a lotus ingredient-containing sediment, wherein a dough containing lotus meat, lotus root, and lotus leaf ingredients and fragrance are heat-molded into a lotus shape. It relates to a method for making sweets.

A lotus is a dicotyledonous perennial aquatic plant of the buttercup family, grown in a pond or cultivated in a paddy field, and has a thick rhizome and extends sideways. It blooms in red or white in the month.

The flowers are red or white, hang one at the end of the peduncle, 15-29cm in diameter, and have thorns on the peduncle. The petals are characterized by the shape of an upside down egg, and there are several stamens.

Introduced to Korea from India through China. In the old days, lotus flowers were mainly used for ornamental purposes due to their close relationship with Buddhism. are using

First, the lotus root (Nelumbo nucifera Gaertn) refers to the root of the lotus, and the main component is carbohydrates, which contain abundant vegetable fiber, which stimulates the intestinal wall to activate intestinal activity. It contains amino acids such as arginine, tyrosine, and triconerin, and is rich in lecithin, a phospholipid.

Since the lecithin has an emulsifying power to mix well with water and oil, it prevents cholesterol from being deposited on the blood vessel wall and strengthens the blood vessel wall.

In particular, lotus root contains a glycoprotein substance called mucin, which is sticky like thread.

In addition, the lotus refers to the seeds of the lotus, and the appearance is an oval or ball-shaped shell, and the inside is composed of a lotus meat and a lotus core.

Yeonja-yuk, which has been used as a traditional herbal medicine, has no odor and is characterized by a sweet and astringent taste, and has a flat energy that is neither cold nor hot.

In particular, lotus seeds contain a lot of flavonoids that have a calming action, so it has a strong effect on the heart and has a calming effect, especially in improving the heart palpitation and sleep disorders.

Lotus leaf, lotus flower, lotus root, and lotus leaf, which contain physiologically active ingredients, are not only used as natural drugs and health supplements, but also food, tea, and beverages using kite have been developed and generalized recently due to the proven effect of kite. is going

However, a method for independently manufacturing each part (lotus root, lotus root) collected from a kite has been suggested, but a method for manufacturing according to the characteristic properties of lotus root and lotus root collected from a kite has not yet been suggested. In the case of lotus root, it has been mainly applied as a side dish in home food, such as stewed or uncooked, but has never been applied as a chip.

This is because studies on the botanical characteristics of kites are still insufficient, and there are not enough cases to apply them as a favorite food.

[Patent Document 0001] Republic of Korea Patent Publication No. 10-2014-0136755, (December 01, 2014)

In order to solve the above problems, the snack manufacturing method including the sediment containing the lotus component of the present invention is heat-molded into a lotus shape by heat-molding the dough containing the ingredients and fragrance of lotus meat, lotus root and lotus leaf to form the ingredients and flavor of various parts of the lotus. It is to provide a healthy snack that expresses the shape of a kite while including

Confectionery manufacturing method comprising the sediment containing the soft ingredient of the present invention for achieving the above object comprises the steps of: preparing a dough processed to have viscoelasticity with the sediment containing the soft ingredient; wrapping the sediment inside the dough; Putting the dough into a mold and heating it to cook; It consists of a step of engraving a lotus flower pattern on the surface of the dough by a forming mold.

According to the present invention, the dough is 260 to 265 parts by weight of soft flour, 115 to 123 parts by weight of butter, 40 to 46 parts by weight of sugar, 45 to 52 parts by weight of condensed milk, 18 to 24 parts by weight of egg yolk, 3 to 5 parts by weight of soft meat powder. It is prepared by mixing parts, 1 to 3 parts by weight of baking powder, and 0.5 to 1.5 parts by weight of refined salt, and aging the dough for 50 to 70 minutes at a temperature of 3 to 5°C.

According to the present invention, the sediment is boiled lotus root meat 148-152 parts by weight, aged lotus root powder 18-22 parts by weight, lotus leaf powder 1-2 parts by weight, purified water 72-76 parts by weight, sugar 148-152 parts by weight, butter 23 ~27 parts by weight.

According to the present invention, the step of cooking the dough consists of a step of heating in an oven at 160 ~ 180 ℃ for 13 ~ 17 minutes.

According to the present invention, the confectionery is blended with 80 parts by weight of sediment in 100 parts by weight of the dough.

According to the present invention, the lotus root powder includes the steps of removing the nodes of the lotus root, cutting, washing, and peeling to a length of 60 to 80 mm, and adding the lotus root to a sugar solution diluted with 100 parts by weight of water and 50 parts by weight of sugar for 18 to 24 hours. A step of immersing the water-immersed lotus root for 96-120 hours at a temperature of 80-85°C, drying the soaked lotus root at 70-75°C, and powdering the dried lotus root into a moisture content of less than 4%. However, it consists of a step of atomizing to a particle size of 100 mesh or more.

According to the present invention, the lotus leaf powder is prepared by making the water content less than 4% through natural drying, shade drying, a dryer and a roasting step, and then atomizing it.

According to the present invention, the yeonjayuk is dried yeonjayuk washing step; Boiling dried yeonjayuk at 95-100° C. for 30 minutes; Mixing yeonjayuk and water in a weight ratio of 1:2; Grinding yeonjayuk mixed with water into 3 to 10 mesh to prepare yeonjayuk paste; Heating by mixing sugar and butter in the yeonjayuk paste pulverized in a pan; It consists of a step of refrigerated storage of the heated soft jayuk paste.

As described above, in the method for manufacturing confectionery containing the sediment containing the lotus component of the present invention, the dough containing the ingredients and fragrance of lotus meat, lotus root, and lotus leaf is heat-molded in a lotus shape to include ingredients and fragrances of various parts of the lotus. It has the effect of providing a healthy snack that expresses the shape of a kite.

1 is a photograph showing the surface of the confectionery containing the sediment containing the soft ingredient of the present invention.
Figure 2 is a photograph showing the sediment and confectionery containing the soft ingredient of the present invention.

First, it should be noted that in the drawings, the same components or parts are denoted by the same reference numerals whenever possible.

In describing the present invention, detailed descriptions of related known functions or configurations are omitted so as not to obscure the gist of the present invention.

As used herein, the terms "about," "substantially," and the like, are used in a sense at or close to the numerical value when the manufacturing and material tolerances inherent in the stated meaning are presented, and provide an understanding of the present invention. Accurate or absolute figures are used to prevent unfair use by unconscionable infringers of the disclosed disclosure to help.

The sediment containing the soft ingredient of the present invention and the method for manufacturing confectionery comprising the same comprises the steps of: preparing a dough processed to have viscoelasticity with the sediment containing the soft ingredient; wrapping the sediment inside the dough; Putting the dough into a mold and heating it to cook; It consists of a step of engraving a lotus flower pattern on the surface of the dough by a forming mold.

The confectionery of the present invention is produced by mixing dough and sediment.

1) The manufacturing method of sediment is as follows.

First, the composition constituting the sediment uses the part collected from the kite. That is, boiled lotus meat, aged lotus root powder and lotus leaf powder are applied.

Specifically, the sediment is boiled lotus root meat 148-152 parts by weight, aged lotus root powder 18-22 parts by weight, lotus leaf powder 1-2 parts by weight, purified water 72-76 parts by weight, sugar 148-152 parts by weight, butter 23- Consists of 27 parts by weight.

Yeonjayuk, the main ingredient of the sediment, has the following characteristics.

The lotus seeds are called lotus seeds, and those that exist inside after removing the seed coat are called lotus seeds.

In other words, the lotus seeds are the ripe seeds of water lilies and lotus flowers, and the lotus core is removed.

The yeonjayuk seeds are usually oval or spherical, and have a length of 12 to 18 mm and a diameter of 8 to 14 mm.

In particular, the skin of lotus root is thin and yellowish-brown, and there are two cotyledons inside the shell, and it is yellowish-white, and there is a green lotus core in the middle.

The lotus meat is harvested from September to October, and the lotus seeds with green skin are collected, and the components include starch, carbohydrates, protein, fat, and other major nutrients, vitamins C, vitamins B1, B2, iron, calcium, phosphorus, and niacin. , asparagine, copper, manganese, etc. are evenly contained.

The general components of the Yeonjayuk include moisture 774%, crude protein 2015%, crude fat 211%, crude flour 4345%, and crude fiber 278%. It has a therapeutic effect on diseases and an anticonvulsant effect.

Here, the component content of soft jayuk is shown in [Table 1].

moisture
(%)
protein
(g)
lipid
(g)
sugar
(g)
fibrin
(g)
ash
(g)
minerals

vitamin C
(mg)
calcium
(mg)
sign
(mg)
steel
(mg)
salt
(mg)
potassium
(mg) soft meat
7.7
8.1
0.2
21.1
1.4
1.5
95
220
1.8
2
420
0

As shown in [Table 1], Yeonjayuk has a lot of moisture content, and in particular, Yeonjayuk has a lot of sugar as an embryo before the seeds are mature, and has a taste like raw chestnuts.

The method for preparing the sediment consisting of such composition types and mixing ratios consists of washing, hot water treatment (boiling), pulverization, heating and storage.

The washing is performed by washing the peeled dried lotus meat in running water, and then boiling the dried lotus meat by boiling water at 95° C. or higher for 30 minutes.

Thereafter, the boiled yeonja meat in a grinder is mixed with 1/2 of the weight of water and grinded to a standard particle size of 3 to 10 mesh size.

Then, the crushed yeonja meat, sugar and butter are mixed in a pan and heated, and then the sediment production is completed by refrigeration.

The manufacturing method of the lotus root powder is as follows.

The steps of removing the nodes of the lotus root and cutting, washing, and peeling them to a length of 60 to 80 mm, immersing the lotus root in a sugar solution diluted with 100 parts by weight of water and 50 parts by weight of sugar for 18 to 24 hours, and the soaked lotus root Aging at 80 ~ 85℃ temperature for 96~120 hours, drying the soaked lotus root at 70℃~75℃, and powdering the dried lotus root to within 4% moisture content, but with a particle size of 100 mesh or more It is completed by atomizing it.

At this time, the lotus leaf powder is manufactured by making the water content less than 4% through a dryer and then atomizing it.

Specifically, the lotus leaf is dried at a temperature of 200° C. through a dryer so that the moisture of the lotus leaf is 4% or less, and then atomized and powdered.

2) The manufacturing method of the dough is as follows.

The dough manufacturing method consists of a dough mixing step, a dough maturation step, a forming step, a heating step, and a storage step.

The composition and mixing ratio of the dough consists of 4 parts by weight of soft porridge powder, 263 parts by weight of soft flour, 118 parts by weight of butter, 43 parts by weight of sugar, 48 parts by weight of condensed milk, 21 parts by weight of egg yolk, 2 parts by weight of baking powder and 1 part by weight of refined salt. .

The dough is 260 to 265 parts by weight of soft flour, 115 to 123 parts by weight of butter, 40 to 46 parts by weight of sugar, 45 to 52 parts by weight of condensed milk, 18 to 24 parts by weight of egg yolk, 3 to 5 parts by weight of soft meat powder, and 1 part by weight of baking powder. It consists of ~3 parts by weight and 0.5 to 1.5 parts by weight of purified salt.

The dough made of the above composition and mixing ratio is aged at a temperature of 3 to 5° C. for 50 to 70 minutes to have viscoelastic properties in the dough.

First, mix the soft porridge powder and soft flour, then add more starch, coconut milk and cooking oil, and then knead it to form gluten.

In addition, if kneading is continuously performed, the dough becomes stronger in viscoelasticity.

Here, since there is no gluten-forming protein, which is a characteristic of soft flour, it is difficult to form a network structure made during kneading, so it is impossible to make a dough such as wheat flour by itself.

After all, by kneading the starch into the soft flour, it can have the same viscoelasticity and extensibility as gluten.

In particular, additional protein may be added to the dough to increase the gluten content.

For this purpose, isolated soybean protein with high glutamine content, transglutaminase (TGase; protein-glutamine γ-glutamyl transferase, EC2.3.2.13) useful for crosslinking, and an alginic acid derivative useful for gel formation as a gum material were prepared. more can be included.

In other words, wheat flour contains about 10% of protein, and most of it has two types of proteins: glutenin and gliadin. These proteins are not soluble in water, and when water is added to the protein and kneaded, water is slowly absorbed. Glutenin becomes a firm rubber-like material to some extent, and gliadin changes into a flexible, sticky material. there is.

When water is added to a mixture of these two types of proteins, it becomes a unique substance with both properties, that is, viscosity and elasticity. This unique substance is called gluten, and gluten is a kind of denatured protein formed by water from these two types of proteins contained in wheat flour.

Here, the viscoelasticity can be adjusted according to the ash content.

In other words, the amount of ash is a standard indicating how much components (shell, embryo) other than the endosperm are mixed. The smaller the ash content, the less impurities the flour.

In this way, the ash content can determine the viscoelasticity to determine the crispy texture of the confectionery.

That is, the ash content in 100 parts by weight of the glutamine is controlled in a range having an ash content of less than 0.4 parts by weight.

In the forming step, the dough is made in the form of dumpling skin and then molded to wrap the sediment inside.

The confectionery consists of 80 parts by weight of sediment to 100 parts by weight of the dough.

The dough is formed in the form of a thin blood, the sediment is placed inside the dough, and then the dough is wrapped around the sediment.

This, the dough wrapped inside the sediment is placed in a mold and heated in an oven at 170° C. for 15 minutes to cook the dough and sediment to prepare cookies.

The shape of a lotus flower is displayed on the surface of the confectionery manufactured in this way by a mold.

The ingredients of the confectionery of the present invention prepared by the manufacturing method as described above are shown in [Table 2] below.

Test Items unit Test Methods limit of quantification result calorie kcal/100g food industry - 445.54 carbohydrate g/100g food industry - 65.63 protein g/100g Food industry, protein analyzer - 6.35 province g/100g food industry - 18.60 sugars g/100g Food Standards Code, HPLC/RI - 35.29 saturated fat g/100g Food industry, GC/FIL - 10.77 trans fat g/100g Food industry, GC/FIL - 0.43 cholesterol mg/100g Food industry, GC/FIL One 52.18 salt mg/100g Food Standards Code, ICP/OES One 100.1 moisture g/100g food industry - 8.63 ash g/100g food industry - 0.79 Dietary Fiber g/100g food industry - 4.89

Through this, the method for manufacturing confectionery containing the sediment containing the lotus component of the present invention is heat-molding the dough containing the ingredients and fragrance of lotus meat, lotus root, and lotus leaf into a lotus shape to form a lotus shape while including the ingredients and fragrance of various parts of the lotus. It has the effect of providing healthy snacks to express.

The present invention described above is not limited by the above-described embodiments and the accompanying drawings, and it is common in the technical field to which the present invention pertains that various substitutions, modifications, and changes are possible without departing from the technical spirit of the present invention. It will be clear to those who have the knowledge of

Claims (8)

Preparing a dough processed to have viscoelasticity and sediment containing soft ingredients;
wrapping the sediment inside the dough;
Putting the dough into a mold and heating it to cook;
A method for manufacturing confectionery containing sediment containing a soft component, characterized in that it comprises the step of engraving a lotus flower pattern on the surface of the dough by a molding die. According to claim 1,
The dough is
Soft flour 260-265 parts by weight, butter 115-123 parts by weight, sugar 40-46 parts by weight, condensed milk 45-52 parts by weight, egg yolk 18-24 parts by weight, lotus powder 3-5 parts by weight, baking powder 1-3 parts by weight A step of blending parts and 0.5 to 1.5 parts by weight of purified salt;
A method of manufacturing confectionery containing sediment containing soft ingredients, characterized in that it is prepared by aging the dough for 50 to 70 minutes at a temperature of 3 to 5 ° C. According to claim 1,
The sediment is
148 to 152 parts by weight of boiled lotus root, 18 to 22 parts by weight of aged lotus root powder, 1-2 parts by weight of lotus leaf powder, 72 to 76 parts by weight of purified water, 148 to 152 parts by weight of sugar, 23 to 27 parts by weight of butter. A method for manufacturing confectionery comprising sediment containing a soft ingredient. According to claim 1,
According to claim 1,
The steps for kneading the dough are:
A method of manufacturing confectionery containing sediment containing soft ingredients, characterized in that it comprises the step of heating at 160 to 180 ° C for 13 to 17 minutes in an oven. According to claim 1,
The confectionery manufacturing method comprising sediment containing soft ingredients, characterized in that 80 parts by weight of the sediment is blended in 100 parts by weight of the dough. 4. The method of claim 3,
The lotus root powder,
The steps of removing the nodes of the lotus root and cutting, washing, and peeling them to a length of 60 to 80 mm;
Soaking lotus root in a sugar solution diluted by mixing 100 parts by weight of water and 50 parts by weight of sugar for 18 to 24 hours;
Aging the water-immersed lotus root at a temperature of 80-85° C. for 96-120 hours;
Drying the soaked lotus root at 70~75℃,
A method for manufacturing confectionery containing sediment containing soft ingredients, characterized in that the dried lotus root is powdered to within 4% of moisture content, and atomized to a particle size of 100 mesh or more. 4. The method of claim 3,
The lotus leaf powder is natural drying, shade drying, drying, and roasting steps so that the moisture content is 4% or less, and then atomized. 4. The method of claim 3,
The yeonjayuk,
washing step of dried yeonja meat;
Boiling dried yeonjayuk at 95-100° C. for 30 minutes;
Mixing yeonjayuk and water in a weight ratio of 1:2;
Grinding yeonjayuk mixed with water into 3 to 10 mesh to prepare yeonjayuk paste;
Heating by mixing sugar and butter in the yeonjayuk paste pulverized in a pan;
A method for manufacturing confectionery containing sediment containing soft ingredients, characterized in that it comprises the step of refrigerated storage of heated soft jayuk paste.

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