KR20230081752A - Method of making for Gangjeong using dried nuts and sweet persimmons - Google Patents

Abstract

The present invention relates to a method for manufacturing fried crackers (gangjeong) by using dried nuts and sweet persimmons, and more specifically, to a method for manufacturing fried crackers (gangjeong) by using dried nuts and sweet persimmons, in which as ingredients for gangjeong, dried nuts such as almonds, walnuts, and cashew nuts, and auxiliary ingredients consisting of brown rice, sunflower seeds, pumpkin seeds, and sesame seeds are used, and dried sweet persimmons, obtained by drying sweet persimmons, are added as ingredients for gangjeong, to be beneficial to health, so that gangjeong can have enhanced texture and flavor due to the dried sweet persimmons.

Description

Method of making Gangjeong using dried nuts and sweet persimmons {Method of making for Gangjeong using dried nuts and sweet persimmons}

The present invention relates to a method for manufacturing gangjeong made using nuts and sweet persimmons, and more particularly, as ingredients for gangjeong, nuts such as almonds, walnuts and cashews and sub-materials composed of brown rice, sunflower seeds, pumpkin seeds and sesame are used, here It is a method of manufacturing gangjeong using nuts and dried sweet persimmons, which are beneficial to health and enhance the texture and flavor of dried persimmons by adding dried sweet persimmons in the form of dried sweet persimmons as ingredients for gangjeong.

In general, Gangjeong refers to snacks made of rice flour, and refers to snacks made by mixing roasted sesame seeds or beans with starch syrup instead of rice flour.

These gangjeong have been made using various ingredients in recent years, and in particular, there are chicken gangjeong using chicken as the main ingredient, fruit gangjeong using fruit as the main ingredient, and seafood gangjeong using seafood as the main ingredient.

As a prior art related to gangjeong, there is a method for manufacturing fermented soybean gangjeong proposed in Patent Registration No. 10-0444768.

In the above patent, after concentrating the washed and soaked soybeans by heating them in hot water, removing moisture, naturally fermenting them by aging at 28-32 ° C for 2-4 days, and then at 28-32 ° C for 4-6 days, Preparation step of obtaining fermented soybeans by natural drying at a level of 7%, preparation step of raw grain seed preparation step of mixing natural additives with fermented soybeans prepared above, and mixing raw grain seed seeds and sugar solution obtained in the above step at 30-40 ° C. A method for manufacturing fermented soybean gangjeong, which includes a molding step, has been proposed, but despite the health benefits of soybeans, there is a problem that consumers who do not like the unique flavor of fermented soybeans are reluctant.

On the other hand, as a prior art using sweet persimmon for gangjeong, there is a method for producing gangjeong containing sweet persimmon powder proposed in Patent Registration No. 10-1570082.

The patent includes a persimmon preparation step of preparing washed persimmons through washing and disinfection after selecting sweet persimmons to remove skins and stalks; Persimmon slice manufacturing step of slicing the washed persimmon to a thickness of 2 to 4 mm; Drying the sweet persimmon slices by first drying the sweet persimmon slices at 50 to 60 ° C so that the moisture content in the sweet persimmon slices is 20 to 30%, and then secondarily drying at 20 to 30 ° C so that the moisture content in the sweet persimmon slices is 10 to 15% step; Preparing a pulverized sweet persimmon product by pulverizing the dried persimmon slices to 10 to 18 mesh so that the particles do not clump together; The pulverized sweet persimmons are firstly dried at 50 to 60 ° C to have a moisture content of 5 to 10% in the pulverized sweet persimmons, and then secondarily dried at 20 to 30 ° C to have a moisture content of 4% or less in the pulverized sweet persimmons. pulverized product drying step; Sweet persimmon powder manufacturing step of pulverizing the dried pulverized persimmon to 120 to 150 mesh; Fried rice manufacturing step of frying dried non-glutinous rice in cooking oil at 180 to 200 ° C. for 2 seconds; After mixing 2 to 25 parts by weight of sugar with respect to 1 part by weight of water, stirring while heating, adding 10 to 15 parts by weight of starch syrup when it is 40 to 45 ° C., and then boiling down for 20 to 30 minutes Syrup production step; Preparing sweet persimmon syrup by mixing 003 to 005 parts by weight of the sweet persimmon powder with respect to 1 part by weight of the syrup and then heating to 40 to 45 ° C. and simmering for 20 to 30 minutes; Mixing and mixing 04 to 06 parts by weight of the fried rice with respect to 1 part by weight of the sweet persimmon syrup; And a gangjeong completion step of putting the gangjeong bead into a gangjeong frame, solidifying it, and then cutting it; a method for producing gangjeong including sweet persimmon powder is proposed. The texture of chewing is reduced, and it is difficult to identify sweet persimmon components when viewed with the naked eye, so it is difficult to attract consumers' interest.

Republic of Korea Patent Registration No. 10-0444768 (Announced on August 21, 2004) Republic of Korea Patent Registration No. 10-1570082 (Announced on November 27, 2015)

Therefore, the present invention uses nuts such as almonds, walnuts and cashews and sub-materials composed of brown rice, sunflower seeds, pumpkin seeds and sesame as ingredients of gangjeong to provide a method for manufacturing gangjeong made using nuts and sweet persimmons, and here The purpose is to provide a method for manufacturing gangjeong using nuts and dried sweet persimmons, which are beneficial to health and enhance the texture and flavor of dried persimmons by adding dried sweet persimmons made in the form of dried persimmons as ingredients for gangjeong.

In addition, the dried sweet persimmon is made through a washing step, peeling step, cutting step, immersion ripening step and drying step, so that the texture and flavor are excellent, and the method of manufacturing gangjeong using nuts and sweet persimmon dried, which enhances the overall texture and flavor of gangjeong. It serves another purpose.

In addition, in the material input and stirring step, nuts and sub-materials are first put into the court pan and stirred with grain syrup, and after sufficient stirring, dried sweet persimmons are added and stirred so that dried sweet persimmons are exposed on the surface of Gangjeong, thereby showing the characteristics of the main ingredients. Another object is to provide a method for manufacturing gangjeong using nuts and dried sweet persimmons, which can be visually confirmed, and allows you to feel the sweet taste due to dried sweet persimmons first when eating.

In addition, another object is to provide a method of manufacturing gangjeong using nuts and dried sweet persimmons that can lead to a higher quality of gangjeong by increasing the aesthetics of gangjeong by making sweet persimmon dried persimmon in the form of sweet persimmon and using it as a material for gangjeong. .

The manufacturing method of gangjeong using nuts and sweet persimmons according to the present invention is a method of manufacturing gangjeong using nuts and sweet persimmons as ingredients, including the material preparation step of preparing nuts, sub-materials, and sweet persimmons, and preparing nuts among the prepared ingredients to a certain size. Material crushing step of grinding to the following, material mixing step of mixing crushed nuts and sub-materials, edible oil application step of spreading foil on a gangjeong frame and applying edible oil, putting grain syrup in a court pan and heating it so that grain syrup boils a heating step, adding nuts, subsidiary materials, and dried sweet persimmons to a heated court pan, and mixing the added nuts, subsidiary materials, and dried sweet persimmons with the heated jocheong; The step of pouring the steel mold into the mold, the step of spreading the material by pushing and spreading the material injected into the mold, the hardening step of hardening the material in the mold for a certain period of time, and the cutting of the material by taking the hardened material out of the mold and cutting it into a certain size It is characterized in that it consists of;

In order to provide a method for manufacturing gangjeong made using nuts and sweet persimmons, the method for producing gangjeong using nuts and sweet persimmons according to the present invention, nuts such as almonds, walnuts and cashews, brown rice, sunflower seeds, pumpkin seeds and A sub-material consisting of sesame is used, and by adding sweet persimmon dried and dried sweet persimmons as a material for gangjeong, there is a remarkable effect of improving the texture and flavor of sweet persimmons while being beneficial to health. The sweet persimmons are washed, By making it through the peeling step, cutting step, immersion aging step and drying step, it has good texture and excellent flavor, so it has the effect of enhancing the overall texture and flavor of Gangjeong. After stirring with grain syrup and stirring sufficiently, add dried sweet persimmon and stir to expose dried persimmon on the surface of gangjeong, allowing you to check the characteristics of the main ingredients at a glance, and to feel the sweet taste of dried persimmon when eating. There is an effect of enhancing the flavor, and there is a remarkable effect of leading the quality of gangjeong by increasing the aesthetics of gangjeong by making sweet persimmon dried in the form of sweet persimmon and using it as a material for gangjeong.

1 is a manufacturing process diagram of the present invention
Figure 2 is an exemplary view of the manufacturing process of gangjeong according to the present invention
3 is a manufacturing process diagram of sweet persimmon malaegi according to the present invention
4 is a manufacturing process diagram of sweet persimmon malaegi according to another embodiment of the present invention
5 is an explanatory diagram of the manufacturing process of dried sweet persimmons according to another embodiment of the present invention

The present invention relates to a method for manufacturing gangjeong made using nuts and sweet persimmons, and more particularly, as ingredients for gangjeong, nuts such as almonds, walnuts and cashews and sub-materials composed of brown rice, sunflower seeds, pumpkin seeds and sesame are used, here It is a method of manufacturing gangjeong using nuts and dried sweet persimmons, which are beneficial to health and enhance the texture and flavor of dried persimmons by adding dried sweet persimmons in the form of dried sweet persimmons as ingredients for gangjeong.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

Figure 1 is a manufacturing process diagram of the present invention, Figure 2 is an exemplary manufacturing process of gangjeong according to the present invention, the manufacturing method of gangjeong using nuts and sweet persimmons according to the present invention is gangjeong using nuts and sweet persimmons as ingredients In the manufacturing method, a material preparation step (S 10) of preparing nuts, auxiliary materials, and dried sweet persimmons, a material crushing step (S 120) of grinding nuts to a certain size or less among the prepared ingredients, and mixing the crushed nuts and auxiliary materials A material mixing step (S 30), an edible oil application step (S 40) of spreading foil on a gangjeong frame and applying edible oil, a heating step (S 50) of putting grain syrup in a court pan and heating grain syrup to boil, Ingredient input and stirring step (S 60) of adding nuts, subsidiary materials, and dried sweet persimmons to the heated court pan and mixing the added nuts, subsidiary materials, and dried sweet persimmons with the heated jocheong (S 60) The step of pouring into the steel mold injection step (S 70), the step of spreading the material by pushing the material injected into the steel mold with a rolling pin (S 80), the hardening step of hardening the material in the steel mold for a certain period of time (S 90), and the hardened material It is characterized by consisting of; a material cutting step (S 100) of taking out the gangjeong mold and cutting it into a certain size.

First, the material preparation step (S 10) is a step of preparing nuts, sub-materials, and sweet persimmons. Almonds, walnuts and cashews are used as nuts used in the present invention, and brown rice, sunflower seeds, pumpkin seeds and sesame are used as sub-materials. will use

The material crushing step (S20) is a step of crushing nuts to a size that is easy to eat among the prepared ingredients, crushing almonds, walnuts, and cashew nuts to a certain size or less, and the material mixing step (S30) is crushing nuts and auxiliary materials This is the step of mixing the

The edible oil application step (S 40) is a step of spreading a foil on the gangjeong frame that holds the shape of the gangjeong and applying edible oil. Edible oil, olive oil, canola oil, sesame oil and perilla oil can be used as the edible oil that can be used at this time, , It is possible to use a mixture of two or more edible oils, and it is preferable not to use oil with too much fragrance because it may interfere with feeling the unique taste of gangjeong due to the unique fragrance of the oil.

The heating step (S50) is a step of heating the grain syrup by putting grain syrup in a court pan for cooking, and it can be used by adding a certain amount of water to grain syrup, and instead of grain syrup, sweet oligosaccharide, starch syrup, honey, etc. You can use a combination of two or more.

In addition, sweet persimmon blue can be added along with jocheong. That is, general grain syrup refers to a thin taffy made by saccharifying grains with malt and then boiling them for a long time to make them thick. You can feel the flavor of sweet persimmon more when eating gangjeong.

The material input and stirring step (S 60) is a step of putting ingredients into a heated court pan and mixing them with jocheong. Then, dried sweet persimmon is added, and the added ingredients are stirred while stirring using a spatula to mix evenly with grain syrup.

The gangjeong mold injection step (S 70) is a step of sufficiently stirring the ingredients in the royal court pan, that is, grain syrup, nuts, auxiliary ingredients, and dried sweet persimmons, and then pouring all the ingredients of the royal court pan into the gangjeong pan, and the material spreading step (S 80 ) is a step of spreading the material evenly to make a steel crystal of a certain thickness by pushing the material injected into the steel crystal frame with a rolling pin or the like.

After the material poured into the steel mold is evenly spread by the material spreading step (S 80), the material hardening step (S 90) of hardening the material for a certain period of time proceeds, and this material hardening step (S 90) is performed naturally at room temperature. The hardening speed can be accelerated by increasing the cooling speed by hardening or using a blower fan.

After the material is hardened through the material hardening step (S90), the material cutting step (S100) of taking the hardened material out of the steel mold and cutting it into a certain size using a tool such as a knife proceeds to complete the manufacturing.

Here, in the step of inputting and stirring the ingredients (S60), it is preferable to first add the nuts and auxiliary materials and stir with grain syrup, then add dried sweet persimmons and stir.

That is, by adding mixed nuts and subsidiary materials to the heated jocheong or adding unmixed nuts and subsidiary materials, stirring sufficiently, and then adding dried sweet persimmons afterwards, the dried sweet persimmons are exposed to the outside of the gangjeong. The amount increases, and thus, when eating gangjeong, it is possible to reduce the reluctance of consumers with weak teeth when eating gangjeong by sweet persimmon molasses, which has a soft texture compared to nuts and auxiliary materials with a relatively hard texture.

Brown rice, sunflower seeds, pumpkin seeds, and sesame seeds used as the sub-materials can be put in an oven and baked for a certain period of time to cook, and the sub-materials baked in the oven can give a crispy taste when eating gangjeong.

3 is a manufacturing process diagram of dried sweet persimmons according to the present invention, wherein the dried persimmons include a washing step of washing sweet persimmons collected from a persimmon tree (S 11), a peeling step of peeling the washed sweet persimmons (S 12), A cutting step of cutting the peeled sweet persimmons into a certain size (S 13), an immersion ripening step of immersing the cut persimmon slices in salt water (S 14), and a natural drying step of naturally drying the aged sweet persimmon slices in the shade (S 15 );

The washing step (S 11) is a step of washing sweet persimmons in clean water to remove impurities, and the peeling step (S 12) is a step of removing the peel and stem of the washed sweet persimmons, and the cutting step (S 13) is a step of cutting the peeled persimmon into sweet persimmon pieces of a certain size using a tool such as a knife, and the immersion aging step (S 14) is a step of soaking the cut persimmon slices in salt water and immersing them for a certain period of time to ripen them.

In this immersion aging step (S 14), even if an underripe sweet persimmon is used, the astringent taste inside the sweet persimmon can be reduced by interaction with salt water, and the salt adjusts the seasoning, so that when used as a material for gangjeong later, gangjeong Even without seasoning, the flavor of gangjeong is improved, and it can be used even when the sweet persimmon is not fully ripe, so it can be purchased when the price of the sweet persimmon is low.

The sweet persimmon pieces after immersion aging are naturally dried in the shade through the natural drying step (S 15) to make sweet persimmon dried.

4 is a manufacturing process diagram of dried sweet persimmons according to another embodiment of the present invention, and FIG. 5 is a manufacturing process diagram of dried persimmons according to another embodiment of the present invention, wherein the dried persimmons are washed persimmons collected from sweet persimmon trees. A washing step (S 21), a peeling step (S 22) of peeling the washed sweet persimmon, a pulp collection step (S 23) of removing seeds from the peeled persimmon and collecting the flesh, and crushing the collected pulp Crushing step (S 24), primary drying step (S 25) of drying the pulverized pulp for a certain period of time, compression of molding by putting the pulverized and dried pulp into a mold mold (3) formed with a sweet persimmon-shaped cavity It is made of a molding step (S 26) and a secondary drying step (S 27) of drying the sweet persimmon molded product 2 compressed into a sweet persimmon shape.

First, the washing step (S 21) is a step of washing the sweet persimmon in clean water to remove impurities, and the peeling step (S 22) is a step of removing the peel and stalk of the washed sweet persimmon, and the pulp collection step (S 23) is a step of removing the seeds from the pulp of the peeled persimmon and collecting only the pulp, and the crushing step (S24) is a step of pulverizing the collected pulp to a certain size or less. It is a step of crushing by beating using the same hand tool, and the primary drying step (S 25) is a step of drying to increase adhesion by removing some of the moisture of the crushed pulp, and the compression molding step (S 26) is The crushed and dried pulp is put into a mold mold (3) having a plurality of sweet persimmon-shaped cavities, compressed and molded to make a sweet persimmon molding (2), and the second drying step (S27) is compression molded into a sweet persimmon shape This is a step of removing a certain amount of moisture by secondary drying the sweet persimmon molded product.

The sweet persimmon molding 2 made in this way is much smaller than the size of the sweet persimmon, but has the shape of the sweet persimmon, so when used as a material for the sweet persimmon, it can be a characteristic element of the sweet persimmon, which can arouse consumer interest. .

In the above-described embodiment, the manufacturing process of gangjeong according to the present invention has been described in time series, but when the process can be performed regardless of the flow of time, that is, in the case of the edible oil application step (S 40), the material mixing step (S 30) and the heating step (S 50), but may be performed between the material input and stirring step (S 60) and the steel mold injection step (S 70), and the material mixing step (S 30) is also material input And in the stirring step (S60), it is natural that the ingredients may be mixed while stirring at the same time as adding the ingredients consisting of nuts, subsidiary materials, and dried sweet persimmons.

In addition, nuts other than almonds, walnuts and cashews can be used as nuts, and ingredients commonly used in gangjeong other than brown rice, sunflower seeds, pumpkin seeds and sesame seeds can be added and used as sub-materials.

In the end, the method of manufacturing gangjeong using nuts and sweet persimmons according to the present invention provides a method of manufacturing gangjeong made using nuts and sweet persimmons, nuts such as almonds, walnuts and cashews, brown rice, sunflower seeds, Sub-materials consisting of pumpkin seeds and sesame are used, and dried sweet persimmons are added as ingredients for Gangjeong, which has a remarkable effect of enhancing the texture and flavor of dried sweet persimmons while being beneficial to health. It has a good texture and excellent flavor by making it through the steps of peeling, cutting, immersion aging, and drying, which enhances the overall texture and flavor of gangjeong. It is put in and stirred with grain syrup, and after sufficient stirring, the dried sweet persimmon is added and stirred so that the dried persimmon is exposed on the surface of the gangjeong, so that the characteristics of the main ingredient can be confirmed at a glance, and the sweet taste due to the dried sweet persimmon is first tasted when eating. It has the effect of enhancing the flavor by being able to feel it, and by making the dried sweet persimmon into a form of sweet persimmon and using it as a material for gangjeong, there is a remarkable effect of leading the quality improvement of gangjeong by increasing the aesthetics of gangjeong.

1. Gangjeong 2. Sweet persimmon molding
3. Mold mold
S 10: material preparation step S 20: material grinding step
S 30: Material mixing step S 40: Edible oil application step
S 50: Heating step S 60: Material input and stirring step
S 70: steel mold injection step S 80: material spreading step
S 90: material hardening step S 100: material cutting step
S 11: washing step S 12: stripping step
S 13: Cutting step S 14: Immersion aging step
S 15; natural drying step
S21; washing step S 22; shedding stage
S23; Fruit collection step S 24; crushing step
S25; 1st drying step S 26: compression molding step
S27; 2nd drying step

Claims (4)

In the method of manufacturing gangjeong using nuts and sweet persimmons as ingredients,
Material preparation step of preparing nuts, sub-materials, and dried sweet persimmons (S 10), material pulverization step of pulverizing nuts to a certain size or less among the prepared ingredients (S 120), and material mixing step of mixing pulverized nuts and sub-materials (S 30), an edible oil application step of spreading foil on a gangjeong frame and applying edible oil (S 40), a heating step of putting grain syrup in a court pan and heating the grain syrup to boil (S 50), and a heated court pan Material input and stirring step (S 60) of adding nuts, subsidiary materials, and dried sweet persimmons and mixing the added nuts, subsidiary materials, and dried sweet persimmons with the heated jocheong (S 60), and pouring the stirred ingredients into a gangjeong mold covered with foil A step (S 70), a material spreading step (S 80) of pushing and spreading the material injected into the gangjeong mold with a rolling pin, a material hardening step (S 90) of hardening the material in the gangjeong mold for a certain period of time, and taking out the hardened material from the gangjeong mold A method for producing gangjeong using nuts and dried sweet persimmons, characterized in that it consists of a material cutting step (S 100) of cutting into a certain size.
According to claim 1,
The sweet persimmon dried is a washing step of washing the sweet persimmons collected from the persimmon tree (S 11), a peeling step of peeling the washed persimmons (S 12), and a cutting step of cutting the peeled persimmons into a certain size (S 13) And, the immersion ripening step of immersing the cut sweet persimmon slices in salt water (S 14) and the natural drying step of naturally drying the aged sweet persimmon slices in the shade (S 15); Gangjeong manufacturing method.
According to claim 1,
In the step of inputting and stirring the ingredients (S 60), sweet persimmon syrup is added together with grain syrup in a court pan, then nuts are first added to stir grain syrup and sweet persimmon syrup, and then sweet persimmon dried powder is added and stirred. Manufacturing method of.
According to claim 1,
The sweet persimmon dried is a washing step of washing the sweet persimmons collected from the persimmon tree (S 21), a peeling step of peeling the washed persimmons (S 22), and a pulp collection step of removing seeds from the peeled persimmons and collecting the flesh (S 23), a crushing step of crushing the collected pulp (S 24), a primary drying step of drying the crushed pulp for a certain period of time (S 25), and a sweet persimmon-shaped cavity formed by crushing and drying the pulp Nuts characterized by being made of; a compression molding step (S 26) of compressing and molding into a mold mold (3), and a secondary drying step (S 27) of drying the sweet persimmon molded product (2) compressed into a sweet persimmon shape Method for manufacturing gangjeong using dried persimmon and sweet persimmon.

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