KR20240007796A - A System of Grain Syrup Boreum-Sanga Korean Traditional Food Method With Original Flavor and A Grain Syrup Boreum-Sanga Korean Traditional Food Set Method of Operation Thereof - Google Patents

Abstract

The present invention improves the taste and aroma of the raw materials by heating black beans, peanuts, pumpkin seeds, almonds, rice, jujubes, and nuts at a temperature of 80°C for more than 30 minutes, and heat-ripening black beans, peanuts, and pumpkin seeds. , ripening and drying of Korean snack ingredients to improve the texture of raw materials by maturing and drying almonds, rice, jujubes and nuts at a high temperature of 100℃ for more than 5 hours; A puffed-fried base counter manufacturing step that uses whole wheat to create a puffed-fried circular base; A ripening step to create a clear syrup coating solution in which 50% corn syrup, 25% starch syrup, 24.5% sugar, and 0.5% gelatin are mixed by weight and heated to 100°C to create a clear syrup coating solution. Naturally cooled for more than 3 hours to age so that the ingredients are well combined; The round puffed rice base is moved to a wire mesh conveyor belt, and using a double wire mesh conveyor belt, it is coated by passing through a clear syrup coating solution, and heat-ripened black beans, peanuts, pumpkin seeds, almonds, jujubes, rice, and nuts are added. A coating topping step of mechanically topping a base coated with a syrup coating solution to form the grain syrup by selecting or combining it; The coated and molded grain syrup is baked in an oven at 80℃ for 5 minutes to enhance the flavor of the grains. The syrup coating solution is first dried by drying at 45℃ for 30 minutes, and the dried grain syrup is first dried. A drying and dehumidifying step of drying and dehumidifying at a cool temperature of 6°C to 10°C to reduce moisture to 5% or less; This relates to a set of Jocheong Boreum sanja made by packaging dried and dehumidified Jocheong Boreum sanja.

Description

A System of Grain Syrup Boreum-Sanga Korean Traditional Food Method With Original Flavor and A Grain Syrup Boreum-Sanga Korean Traditional Food Set Method of Operation Thereof}

The present invention relates to a system for producing grain syrup that retains the taste and aroma of raw materials and a set of grain syrup made using the production system. More specifically, it relates to high-temperature drying and aging using black beans, peanuts, jujubes, pumpkin seeds, and almonds, and high-temperature drying and ripening using black beans, peanuts, jujubes, pumpkin seeds, and almonds. About the Jocheong Boreumsanja manufacturing system that preserves the taste and aroma of the raw ingredients by making a syrup coating solution using grain syrup, starch syrup, sugar, and Obulite on dry-ripened Korean snack ingredients and automatically topping the Korean snack ingredients, and the Jocheong Boreumsanja set made with this manufacturing system. will be.

Korea's traditional method of making Hangwa is to fry the base material made of glutinous rice flour in oil to create the base of Hangwa, then coat it with honey and grain syrup, and then coat it with fried rice powder or gomul.

Black beans, pumpkin seeds, almonds, and nuts are eaten alone or in combination in a variety of ways because of their good nutritional and medicinal properties.

Due to the influence of K-Food, interest in Korea's unique food is increasing, and as interest in health increases, various methods are being researched to make it easier to eat nuts with good nutritional and medicinal properties.

The manufacturing method of traditional Hangwa has maintained tradition and has tended to rely heavily on human labor through manual work. The decline and aging of the working population due to the aging of the population is requiring more mechanization and systemization in the production of Korean traditional Hangwa, while retaining the flavor and aroma of the raw materials.

In addition, because traditional Hangwa has a large external volume, it is easily oxidized due to contact with air and is weak to moisture, making it difficult to store for a long time.

In addition, as young people become interested in traditional Korean food, small-scale systemized traditional Hangwa is emerging as a business start-up item, and there is a demand for a Hangwa manufacturing system that can be operated in small units with small capital.

Taking this into consideration, the present invention developed a technology for a Hangwa manufacturing system that can systematically produce traditional Hangwa while retaining the flavor and aroma of the original raw materials.

Korean Patent No. 10-1084542 Korean Patent No. 10-02074846

The purpose of the present invention is to provide a Jocheong Boreumsanja production system that retains the taste and aroma of raw materials and a set of Jocheong Boreumsanja made using the system operation method.

In addition, the goal is to provide a manufacturing method for the grain syrup Boreumsanja set containing various ingredients that retain the taste and aroma of the raw materials.

As a means to achieve the above objectives,

Black beans, peanuts, pumpkin seeds, almonds, rice, jujubes and nuts are placed in a barrel and heated to ripen at a high temperature of 80℃. A cylindrical steamer-type heat ripening machine that improves the taste and aroma of raw materials. Heat-ripened black beans and peanuts. , a high-temperature aging dryer with storage space in multiple layers that improves the texture of the raw materials while maturing and drying pumpkin seeds, almonds, rice, jujubes and nuts at a high temperature of 100℃, and making a round base for puffed rice using rice, barley, and wheat. A material preparation unit having a fresh water syrup maker capable of mixing a puffed rice cake base machine, grain syrup, starch syrup, sugar, and Obulite to make a blue water syrup coating solution and coating it on a puffed rice circular base;

The manufactured puffed rice circular base is moved to a wire mesh conveyor belt. Using the upper and lower double wire mesh conveyor belt, the puffed rice circular base does not float in the clear water syrup coating solution, but passes through the clear water syrup coating solution and is evenly coated on the entire surface, and then heated. A coating topping unit that selects or combines aged black beans, peanuts, pumpkin seeds, almonds, jujubes, rice, and nuts and mechanically tops them on a base coated with a syrup coating liquid to form grain syrup;

The coated and formed Boreum sanjas are baked in the oven at 80℃ for 5 minutes to enhance the flavor of the Jocheong Boreum sanjas, and then dried at 45℃ for 30 minutes to first dry the syrup coating solution. A drying section that dries and dehumidifies at a cool temperature of 6℃~10℃ to reduce the moisture content to less than 5%;

It includes a packaging unit that individually packages the dried and dehumidified grains of grains made from grains of black beans, peanuts, pumpkin seeds, almonds, jujubes, and nuts and of grains made of rice into a set of grains made of rice.

The grain syrup contains 80-95% by weight of grain and 5-20% by weight of malt.

The blue water syrup coating liquid contains 50% corn syrup, 25% starch syrup, 24.5% sugar, and 0.5% Obulite by weight.

In the method of mechanically topping the base coated with the fresh water syrup coating solution, the puffed round base is moved to a wire mesh conveyor belt, and black beans, peanuts, pumpkin seeds, almonds, jujubes, rice, and nuts are selected individually or in combination. This includes vibrating while supplying so that it is evenly attached to the base surface.

The two wire mesh conveyor belts are operated up and down in the clear water syrup coating section, and the first wire mesh conveyor belt moves to the space filled with the clear water syrup coating liquid by the straight drive motor shaft to apply the clear water syrup coating liquid to the puffed circular base. This includes coating.

The second wire mesh type Ken Bear belt rotates in the opposite direction by the reverse drive motor shaft and helps the round base of the puff pastry to move while preventing it from floating on the blue water syrup coating liquid due to buoyancy and coating the entire surface of the base.

Individual packaging of the dried and dehumidified grain syrup includes vinyl or paper.

Packaging with the Jocheong Boreum Sanja set is that rice sanja is commonly placed in a plastic container with 4 storage spaces, and black beans, peanuts, pumpkin seeds, almonds, jujubes, and nuts are individually selected in the 4 storage spaces. Includes combinations.

Packaging with the Jocheong Boreum sanja set includes individually selecting 4 pieces from black beans, peanuts, pumpkin seeds, almonds, jujubes, and nuts and attaching them in combination on a large rice sanja.

As a means to achieve the above objectives,

Black beans, peanuts, pumpkin seeds, almonds, rice, jujubes and nuts are heated and aged at 80℃ for more than 30 minutes to enhance the taste and aroma of the raw materials. Heat-ripened black beans, peanuts, pumpkin seeds, almonds, A ripening and drying step of Korean snack ingredients to improve the texture of raw materials by maturing and drying rice, jujubes and nuts at a high temperature of 100°C for more than 5 hours;

A puffed-fried base counter manufacturing step that uses whole wheat to create a puffed-fried circular base;

A ripening step for creating a clear syrup coating solution in which 50% grain syrup, 25% starch syrup, 24.5% sugar, and 0.5% obulite are mixed by weight and heated to 100°C to create a clear syrup coating solution. Naturally cooled for more than 3 hours to age so that the ingredients are well combined;

The round fried rice base is moved on a wire mesh conveyor belt, and by using the upper and lower double wire mesh conveyor belt, the round fried rice base does not float in the clear water syrup coating solution, but passes through the clear water syrup coating solution and is evenly coated on the entire surface, and is heated and aged. A coating topping step of mechanically topping black beans, peanuts, pumpkin seeds, almonds, jujubes, rice, and nuts by selecting or combining them on a base coated with a syrup coating solution to form the grain syrup;

The coated and molded grain syrup coating liquid is baked in the oven at 80℃ for 5 minutes to enhance the flavor of the grain syrup, and then dried at 45℃ for 30 minutes to first dry the syrup coating solution. A drying and dehumidifying step of drying and dehumidifying at a cool temperature of 6°C to 10°C to reduce the moisture content to less than 5%;

It includes the step of individually packaging the dried and dehumidified grains of grains made from grains of black beans, peanuts, pumpkin seeds, almonds, jujubes, and nuts and packaging them into a set of grains made of rice.

The grain syrup contains 80-95% by weight of grain and 5-20% by weight of malt.

In the method of mechanically topping the base coated with the fresh water syrup coating solution, the puffed round base is moved to a wire mesh conveyor belt, and black beans, peanuts, pumpkin seeds, almonds, jujubes, rice, and nuts are selected individually or in combination. This includes vibrating while supplying so that it is evenly attached to the base surface.

Individual packaging of the dried and dehumidified grain syrup includes vinyl or paper.

Packaging with the Jocheong Boreum Sanja set is that rice sanja is commonly placed in a plastic container with 4 storage spaces, and black beans, peanuts, pumpkin seeds, almonds, jujubes, and nuts are individually selected in the 4 storage spaces. Includes combinations.

As a means to achieve the above objectives,

Black beans, peanuts, pumpkin seeds, almonds, rice, jujubes and nuts are heated and aged at 80℃ for more than 30 minutes to enhance the taste and aroma of the raw materials. Heat-ripened black beans, peanuts, pumpkin seeds, almonds, A ripening and drying step of Korean snack ingredients to improve the texture of raw materials by maturing and drying rice, jujubes and nuts at a high temperature of 100°C for more than 5 hours;

A puffed-fried base counter manufacturing step that uses whole wheat to create a puffed-fried circular base;

A green water syrup coating solution generation and maturation step in which 50% grain syrup, 25% taffy, 24.5% sugar, and 0.5% obulite are mixed by weight and heated to 100°C to create a blue water syrup coating solution, and then naturally cooled for more than 3 hours to age so that the ingredients are well combined;

The round fried rice base is moved to a wire mesh conveyor belt, and by using the upper and lower double wire mesh conveyor belt, the round fried rice base does not float in the clear water syrup coating solution, but passes through the clear water syrup coating solution and is evenly coated on the entire surface, and is heated and aged. A coating topping step of mechanically topping black beans, peanuts, pumpkin seeds, almonds, jujubes, rice, and nuts by selecting or combining them on a base coated with a syrup coating solution to form the grain syrup;

The coated and molded grain syrup coating liquid is baked in the oven at 80℃ for 5 minutes to enhance the flavor of the grain syrup, and then dried at 45℃ for 30 minutes to first dry the syrup coating solution. A drying and dehumidifying step of drying and dehumidifying at a cool temperature of 6°C to 10°C to reduce the moisture content to less than 5%;

The Jocheong Boreum Sanja is made by packaging the dried and dehumidified Boreum Sanja individually, combining the individually packed Sanja made from black beans, peanuts, pumpkin seeds, almonds, jujubes and nuts with the Sanja made from rice, and packaging them as a set. Includes set.

The grain syrup contains 80-95% by weight of grain and 5-20% by weight of malt.

According to the present invention, it is possible to obtain a Jocheong Boreumsanja manufacturing system that retains the taste and aroma of the raw materials.

According to the present invention, it is possible to quickly produce and supply a set of grain syrup made by the method of operating the grain syrup production system that retains the taste and aroma of the raw materials in large quantities.

Figure 1 is a photograph showing the Jocheong Boreumsanja production system that preserves the taste and aroma of the raw materials of the present invention.
Figure 2 is a block diagram of the Jocheong Boreumsanja production system that preserves the taste and aroma of the raw materials of the present invention.
Figure 3 is a photograph showing the material preparation section of the Jocheong Boreumsanja production system where the taste and aroma of the raw materials of the present invention are preserved.
Figure 4 is a photograph showing the coating topping part of the Jocheong Boreumsanja manufacturing system where the taste and aroma of the raw materials of the present invention are preserved.
Figure 5 is a photograph showing the drying section of the Jocheong Boreumsanja manufacturing system where the taste and aroma of the raw materials of the present invention are preserved.
Figure 6 is a photograph showing the packaging part of the Jocheong Boreumsanja manufacturing system where the taste and aroma of the raw materials of the present invention are preserved.
Figure 7 is a photograph of a container packaging the Jocheong Boreumsanja set made according to the present invention.
Figure 8 is a photograph viewed from above of the Jocheong Boreum sanja set made according to the present invention.
Figure 9 is a photo of the Jocheong Boreumsanja set made according to the present invention viewed from the side.
Figure 10 is a photograph of the Jocheong Boreumsanja set made according to the present invention when unfolded.
Figure 11 is a side view of the grain syrup Boreumsanja set made according to the present invention.
Figure 12 is a process diagram for manufacturing the grain syrup Boreum sanja set of the present invention.

Regarding the embodiments of the present invention disclosed in the text, specific structural and functional descriptions are merely illustrative for the purpose of explaining the embodiments of the present invention, and the embodiments of the present invention may be implemented in various forms. It should not be construed as limited to the embodiments described in.

Since the present invention can be subject to various changes and have various forms, specific embodiments will be illustrated in the drawings and described in detail in the text. However, this is not intended to limit the present invention to a specific disclosed form, and should be understood to include all changes, equivalents, and substitutes included in the spirit and technical scope of the present invention.

Figure 1 is a photograph showing the Jocheong Boreumsanja production system that preserves the taste and aroma of the raw materials of the present invention.

Figure 2 is a block diagram of the Jocheong Boreumsanja production system that preserves the taste and aroma of the raw materials of the present invention.

As explained with reference to Figures 1 and 2, the present invention started with the idea of making a healthy Korean snack set using well-known nuts and grains, and used black beans, peanuts, pumpkin seeds, almonds, and rice that we often see around us. , nuts are selected and aged to best capture the taste and aroma of the raw materials. We provide a manufacturing system that makes Jochung Boreumsanja with a good texture while allowing the ingredients of the raw materials to be most easily absorbed by our bodies.

The grain syrup production system (100) of the present invention is a cylindrical steamer that improves the taste and aroma of raw materials by placing black beans, peanuts, pumpkin seeds, almonds, rice, jujubes and nuts in a container, applying heat and maturing at a high temperature of 80°C. Type heat ripening machine, heat-ripening black beans, peanuts, pumpkin seeds, almonds, rice, jujubes and nuts are aged and dried at a high temperature of 100℃, and a high-temperature ripening dryer with storage space in multiple layers that improves the texture of the raw materials, rice. , a material preparation unit having a puffed rice base machine that uses barley and wheat to make a circular puffed rice base, and a fresh syrup maker that mixes grain syrup, starch syrup, sugar, and Obulite to make a blue syrup coating solution and coats it on the puffed rice circular base. (110);

The round puffed rice base manufactured in the material preparation unit 110 is moved to a wire mesh conveyor belt, and the round puffed rice base does not float in the blue water syrup coating solution, but passes through the clear water syrup coating solution, using a wire mesh type conveyor belt made up of two upper and lower layers. The entire surface is evenly coated, passes through the clear water syrup coating liquid, and is mechanically topped with heat-aged black beans, peanuts, pumpkin seeds, almonds, jujubes, rice and nuts, selected or combined, on a base coated with the clear water syrup coating liquid. A coating topping unit (140) for forming the grain grain syrup;

The grain syrup coating liquid formed by coating in the coating topping unit 140 is baked in an oven at 80°C for 5 minutes to enhance the flavor of the grain syrup, and dried at 45°C for 30 minutes to first dry the syrup coating liquid. A drying unit (160) that dries and dehumidifies the first dried grains of grains from grains of grains to a cool temperature of 6°C to 10°C to reduce the moisture content to less than 5%;

The dried and dehumidified grains of grains made from grains such as black beans, peanuts, pumpkin seeds, almonds, jujubes, and nuts are individually packaged in the drying unit 160, and the grains made of rice are combined and packaged as a set of grains made from rice. It has a packaging unit 180 that does.

A detailed explanation of each part will be explained in detail with reference to the related drawings.

Figure 3 is a photograph showing the material preparation section of the Jocheong Boreumsanja production system where the taste and aroma of the raw materials of the present invention are preserved.

When explained with reference to FIG. 3, the material preparation unit 110 is comprised of a device that prepares basic materials to be used in making the Jocheong Boreumsanja.

There is no problem with taking black beans, peanuts, pumpkin seeds, almonds, rice, jujubes and nuts in their raw state, but they must be aged to best experience the natural taste and aroma of the ingredients, and the ingredients contained in the raw ingredients are absorbed into our body. It should be in a state that makes it most easily absorbable.

The above ingredients are placed in a cylindrical steamer-type heat aging machine (114), heated, and aged at a high temperature of 80°C to enhance the taste and aroma of the raw materials. The heat aging device 114 has a steamer-shaped circular container installed on an electric heater that generates heat electrically, and is composed of a stirrer with a rotating shaft and rotating blades in the center of the container.

The ripening dryer (118) stores black beans, peanuts, pumpkin seeds, almonds, rice, jujubes and nuts that have been heated and aged at a temperature of 80℃ for more than 30 minutes in multiple layers to improve the texture of the raw materials while maturing and drying them at a high temperature of 100℃. have space

The high-temperature ripening dryer 118 consists of a storage space for storing materials formed in multiple layers and an electric heater that generates heat.

The clear water syrup maker 120 consists of a mixing tank that mixes grain syrup, starch syrup, sugar, and gelatin, and a heater that boils the mixed clear water syrup coating liquid to 100°C.

The grain syrup used consists of 80 to 95% by weight of grain and 5 to 20% by weight of malt. Since grains account for more than 80%, grain syrup has a savory flavor without being sweet.

Corn syrup Seongcheong water syrup coating liquid is composed of 50% corn syrup, 25% starch syrup, 24.5% sugar, and 0.5% Oburite by weight. Since grain syrup accounts for more than 50% of the weight, it enhances the flavor of the traditional Korean snack, and since the sugar component accounts for less than 25%, it is not too sweet.

The powder and starch syrup components easily reduce the dehumidifying effect of traditional Korean snacks at room temperature, but the sugar component accounts for 24.5% and combines with the corn syrup and starch syrup to prevent it from easily dissolving at room temperature, thereby maintaining the coating ability and having a high dehumidifying effect.

0.5% of Obulite ingredient prevents the coating liquid from flowing down and allows for good molding during topping work.

The green water syrup coating solution is made by heating to 100℃, then naturally cooled for more than 3 hours and aged to ensure that the ingredients are well combined before use.

The puffed rice cake base machine (126) uses rice, barley, and wheat to make a round puffed rice base. Since rice is basically used as a topping material in the present invention, whole wheat is used to increase various nutrients and the flavor of Korean traditional snacks.

Figure 4 is a photograph showing the coating topping part of the Jocheong Boreumsanja manufacturing system where the taste and aroma of the raw materials of the present invention are preserved.

When explained with reference to FIG. 4, the coating topping unit 140 moves the manufactured puffed rice circular base to a wire mesh-type conveyor belt. In the clear water syrup coating section 142 where the clear water syrup coating liquid is located, the wire mesh type conveyor belt uses a double upper and lower wire mesh conveyor belt to move the round base of the puffed rice cake, without floating on the clear water syrup coating liquid. Pass through to coat the entire surface evenly.

The two wire mesh conveyor belts are operated up and down in the clear water syrup coating section 142, and the first wire mesh conveyor belt 146a moves to the space where the clear water syrup coating liquid is located by the straight drive motor shaft 144a. So that the puffed round base is coated with the green water syrup coating solution.

The second wire mesh type Ken Bear belt (146b) rotates in the opposite direction by the reverse drive motor shaft (144b) and not only moves the puffed circular base straight, but also prevents it from floating on the clear water syrup coating liquid by buoyancy, coating the entire surface of the base. Let it happen.

In the topping section 148, heat-aged black beans, peanuts, pumpkin seeds, almonds, jujubes, rice and nuts are selected or combined and mechanically topped on a base coated with a clear syrup coating solution to form Boreumsanja.

In the method of mechanically topping the base coated with the fresh water syrup coating solution, the puffed round base is moved to the topping section 148 using a wire mesh conveyor belt, and black beans, peanuts, pumpkin seeds, almonds, jujubes, rice and nuts are added. Select them individually or supply them in combination and vibrate them so that they are evenly attached to the base surface.

Figure 5 is a photograph showing the drying part of the Jocheong Boreumsanja manufacturing system where the taste and aroma of the raw materials of the present invention are preserved.

Referring to FIG. 5 , the drying unit 160 has an oven 164 that bakes the coated and molded corn syrup sorghum sanja at 80°C for 5 minutes to enhance the flavor of the sorghum porridge. Additionally, the blue water syrup coating solution is first dried by drying in the oven 164 at 45°C for 30 minutes. It consists of a drying dehumidifier (168) that dries and dehumidifies the first dried Boreumsanja at a cool temperature of 6℃~10℃ to reduce the moisture content to less than 5%.

The baking process in the oven 164 makes the grain syrup crispy and savory.

Figure 6 is a photograph showing the packaging part of the Jocheong Boreumsanja manufacturing system where the taste and aroma of the raw materials of the present invention are preserved.

As explained with reference to FIG. 6, the packaging unit 180 individually packages the dried and dehumidified Jocheong Boreumsanja using an individual packaging machine 184. It is packaged in a set using a set packaging machine (188) that combines individually packaged grains of black beans, peanuts, pumpkin seeds, almonds, jujubes and nuts with grains of grains made of rice and packs them into a set of grains of grains. .

The dried and dehumidified grains of grains are individually packaged in plastic or paper.

Packaging with the above Jocheong Boreum Sanja set is a plastic container with 4 storage spaces, and the Jocheong Boreum Sanja made of rice are placed in the bottom of the 4 storage spaces first, and black beans, peanuts, and black beans are placed in the 4 storage spaces above. Pumpkin seeds, almonds, jujubes, and nuts are selected individually and packaged in combination.

Figure 7 is a photograph of a container packaging the Jocheong Boreumsanja set made according to the present invention.

Figure 8 is a photograph viewed from above of the Jocheong Boreum sanja set made according to the present invention.

Figure 9 is a photo of the Jocheong Boreumsanja set made according to the present invention viewed from the side.

Figure 10 is a photograph of the Jocheong Boreum sanja set made according to the present invention when unfolded.

Figure 11 is a side view of the Jocheong Boreumsanja set made according to the present invention.

7, 8, 9, 10, and 11, the Jocheong Boreumsanja set 200 made according to the present invention is packaged using a plastic container 210 with four storage spaces.

Jocheong Boreumsanja (225a, 225,b, 225c, 225d) made by mixing black beans, peanuts, pumpkin seeds, almonds, and jujubes individually or in combination using a packaging bag (215) that can be individually packaged, and rice Using the Jocheong Boreum Sanja (225e), the Jocheong Boreum Sanja (225e) made from rice is first placed at the bottom, and black beans, peanuts, pumpkin seeds, almonds, and jujubes are mixed individually or in combination in the four storage spaces at the top. Jocheong Boreumsanja (225a, 225,b, 225c, 225d) were individually selected and packaged.

The whole wheat puffed rice cake counter (220) serves as a molding base in the center, attaching the ingredients such as black beans, peanuts, pumpkin seeds, almonds, and jujubes with a green water syrup coating solution to improve the texture.

As mentioned earlier, the Cheongmul syrup coating liquid is composed of 50% corn syrup, 25% starch syrup, 24.5% sugar, and 0.5% Obulite by weight, which enhances the flavor of Korean traditional snacks. Since the sugar component accounts for less than 25%, it is not too sweet and can be stored in the oven without being too sweet. You can feel the rich flavor of Jocheong Boreumsanja, which is round and cozy like a full moon, with the savory taste and crispy texture of grilled food, and the appearance that preserves the original form of the ingredients, as well as the vivid taste and aroma.

Figure 12 is a process diagram for manufacturing the grain syrup Boreum sanja set of the present invention.

Referring to Figure 12, black beans, peanuts, pumpkin seeds, almonds, rice, jujubes and nuts are heated and aged at a temperature of 80°C for more than 30 minutes to enhance the taste and aroma of the raw materials, and the heat-aged black beans are , peanuts, pumpkin seeds, almonds, rice, jujubes and nuts are aged and dried at a high temperature of 100℃ for more than 5 hours to improve the texture of the raw materials.

There is no problem with taking black beans, peanuts, pumpkin seeds, almonds, rice, jujubes and nuts in their raw state, but they must be aged to best experience the natural taste and aroma of the ingredients, and the ingredients contained in the raw ingredients are absorbed into our body. It is heated, aged, and dried to make it most easily absorbable.

Use whole wheat to manufacture the puffed rice cake base counter, which makes the puffed rice round base. The base is the basis for creating the texture and shape of the porridge, so it can take on various materials and shapes, but is manufactured in a circular shape from whole wheat to suit the etching and grain syrup of the present invention.

Mix 50% grain syrup, 25% starch syrup, 24.5% sugar, and 0.5% Obulite by weight to create a syrup coating solution by heating to 100℃ and naturally cooling for more than 3 hours to create and age the syrup coating solution so that the ingredients are well combined.

Since grain syrup accounts for more than 50% of the weight, it enhances the flavor of the traditional Korean snack, and since sugar makes up less than 25%, the overall taste is not too sweet.

The grain syrup and starch syrup components easily reduce the dehumidifying effect of traditional Korean snacks at room temperature, but the sugar component accounts for 24.5% and combines with the grain syrup and starch syrup to prevent them from easily dissolving at room temperature, maintaining the coating ability and enhancing the dehumidifying effect for long-term storage. It is easy to do and is resistant to oxidation.

0.5% of Obulite ingredient prevents the coating liquid from flowing down when coating on the base, making the topping work well formed.

The round fried rice base is moved to a wire mesh conveyor belt, and by using the upper and lower double wire mesh conveyor belt, the round fried rice base does not float in the clear water syrup coating solution, but passes through the clear water syrup coating solution and is evenly coated on the entire surface, and is heated and aged. Black beans, peanuts, pumpkin seeds, almonds, jujubes, rice and nuts are selected or combined and mechanically formed as toppings on a base coated with a clear syrup coating solution.

While two of the wire mesh conveyor belts are operated in the hardware syrup coating section, the first wire mesh conveyor belt is moved to a space filled with the blue water syrup coating solution by the straight drive motor shaft, and the blue water syrup coating solution is coated on the puffed circular base. Let it happen.

The second wire mesh type Ken Bear belt rotates in the opposite direction by the reverse drive motor shaft and prevents the puffed circular base from floating on the blue syrup coating liquid due to buoyancy and coats the entire surface of the base.

The coated and formed Boreum sanjas are baked in the oven at 80℃ for 5 minutes to enhance the flavor of the Jocheong Boreum sanjas, and then dried at 45℃ for 30 minutes to first dry the syrup coating solution. Dry and dehumidify at a cool temperature of 6℃~10℃ to keep the moisture content below 5%.

The dried and dehumidified grains of grains made from grains are packaged individually, and individually packaged grains made from black beans, peanuts, pumpkin seeds, almonds, jujubes and nuts are combined with grains made from rice and packaged as a set.

The grain syrup contains 80-95% by weight of grain and 5-20% by weight of malt.

The grain syrup made with the present invention is made by mixing black beans, peanuts, pumpkin seeds, almonds, and jujubes, molded, and packaged as a set, so you can feel the various tastes of various nutrients and ingredients.

Sensory test

Comparative Example 1 : Common Korean snacks available on the market.

Example 1 : A set of grain syrup with the taste and aroma of the raw materials of the present invention.

In order to compare and evaluate the flavor of lightness, sweetness, and rich taste by tasting the grains of the raw materials of Example 1, which retain the taste and aroma of the raw materials of Example 1, a sensory test was conducted by comparing the general Korean sweets of Comparative Example 1. It was evaluated as . The sensory test used a 7-point rating method to evaluate the degree to which the taste of raw materials was felt, including lightness, sweetness, and rich flavor. Considering age and gender, a total of 50 adults, 10 men and women in their 10s to 50s, 10 for each age group, were selected as a sensory test panel, and each sensory test was performed. The results shown in Table 1 below were obtained.

As shown in Table 1, the Jocheong Boreumsanja, which retains the taste and aroma of the raw materials according to the present invention, shows a significant difference in flavor, giving a lightness, sweetness, and rich taste with the taste of the raw materials.

In addition, although there was no direct comparison of ingredients with the comparative example, when consuming the Jocheong Boreumsanja, which retains the taste and aroma of the raw materials of Example 1, which was carried out through the process of the present invention, the reduction of body fat due to more diverse nutrients and minerals than that of Comparative Example 1 reduces the risk of high blood pressure and cardiovascular disease. , functional food effects such as skin care can also be obtained.

This effect is achieved through a dry aging step that enhances the taste and aroma compared to the ingredients of regular Korean sweets, a recipe for manufacturing a syrup coating solution that reduces sweetness and preserves the savory taste of grain syrup, and a dry dehumidifying aging step using an oven that enhances the crispy and savory taste. This may be due to the processing of the materials used.

Although the explanation was made using grain syrup ingredients consisting of black beans, peanuts, pumpkin seeds, almonds, and jujubes, various nuts were used to improve the taste and aroma, the dry ripening step, and the manufacture of a syrup coating solution that reduces sweetness and preserves the savory taste of grain syrup. It is obvious that the technology of the present invention through the dry, dehumidifying aging step using an oven that enhances the secret and crispy and savory taste can be easily modified and implemented by those skilled in the art, and these modified examples are described in the patent claims of the present invention. It will be included in technological history.

The wire mesh type conveyor belt uses a double upper and lower wire mesh conveyor belt to move the round base of the puff pastry in the clear water syrup coating section where the clear water syrup coating solution is located. Instead of floating in the clear water syrup coating solution, the entire base passes through the clear water syrup coating solution. The technology to evenly coat a surface can be used throughout the industry by various modifications in the process of coating or painting materials with low buoyancy by placing them in a liquid.

100: Jocheong Boreumsanja Manufacturing System 110: Material Preparation Department
114: Heat aging machine 118: Aging dryer
120: Fresh water syrup maker 126: Fried rice base maker
140: Coating topping part 142: Coating section
144a, 144b: Front drive motor shaft, rear drive motor shaft
146a, 146b: 1st wire mesh conveyor belt, 2nd wire mesh conveyor belt
148: Topping section 160: Drying section
164: Oven 168: Drying dehumidifier
180: Packaging department 184: Individual packaging machine
188: Set packaging machine 200: Jocheong Boreumsanja set
210: Plastic container

Claims (6)

Black beans, peanuts, pumpkin seeds, almonds, rice, jujubes and nuts are placed in a barrel and heated to ripen at a high temperature of 80℃. A cylindrical steamer-type heat ripening machine that improves the taste and aroma of raw materials. Heat-ripened black beans and peanuts. , a high-temperature aging dryer with storage space in multiple layers that improves the texture of the raw materials while maturing and drying pumpkin seeds, almonds, rice, jujubes and nuts at a high temperature of 100℃, and making a round base for puffed rice using rice, barley, and wheat. A material preparation unit having a fresh water syrup maker capable of mixing a puffed rice cake base machine, grain syrup, starch syrup, sugar, and Obulite to make a blue water syrup coating solution and coating it on a puffed rice circular base;
The round fried rice base manufactured in the material preparation department is moved to a wire mesh conveyor belt. By using the upper and lower double wire mesh conveyor belt, the round fried rice base does not float in the blue water syrup coating solution, but passes through the clear water syrup coating solution and is spread evenly over the entire surface. A coating topping unit that selects or combines coated, heat-aged black beans, peanuts, pumpkin seeds, almonds, jujubes, rice, and nuts and mechanically tops them on a base coated with a syrup coating solution to form the grain syrup;
The coated and molded grain syrup coating liquid is baked in the oven at 80℃ for 5 minutes to enhance the flavor of the grain syrup, and then dried at 45℃ for 30 minutes to first dry the syrup coating solution. A drying unit that dries and dehumidifies the water at a cool temperature of 6℃~10℃ to reduce the moisture content to less than 5%;
The dried and dehumidified grains of grains are packaged individually, and the individually packaged grains of grains made from black beans, peanuts, pumpkin seeds, almonds, jujubes, and nuts are combined with grains of grains made from rice, and packaged as a set. A grain syrup manufacturing system that retains the taste and aroma of raw materials, which are characterized by richness. According to claim 1, wherein the wire mesh type conveyor belt operates in two upper and lower directions in the clear water syrup coating section, and the first wire mesh conveyor belt moves to the space filled with the clear water syrup coating liquid through a straight drive motor shaft to form a puffed circular base. The blue water syrup coating solution is coated, and the second wire mesh type Ken Bear Belt rotates in the opposite direction to the reverse drive motor shaft and moves the puffed circular base, preventing it from floating on the clear water syrup coating solution by buoyancy, and coating the entire surface of the base. Mechanical topping on the base coated with the fresh water syrup coating solution moves the coated puffed round base to the topping section, and black beans, peanuts, pumpkin seeds, almonds, jujubes, rice, and nuts can be selected individually or in combination. A grain syrup manufacturing system that retains the taste and aroma of the raw materials by vibrating them while supplying them so that they adhere evenly to the base surface. According to claim 1, wherein the syrup coating solution is mixed with a weight ratio of 50% grain syrup, 25% starch syrup, 24.5% sugar, and 0.5% Obulite. Black beans, peanuts, pumpkin seeds, almonds, rice, jujubes and nuts are heated and aged at 80℃ for more than 30 minutes to enhance the taste and aroma of the raw materials. Heat-ripened black beans, peanuts, pumpkin seeds, almonds, A ripening and drying step of Korean snack ingredients to improve the texture of raw materials by maturing and drying rice, jujubes and nuts at a high temperature of 100°C for more than 5 hours;
A puffed-fried base counter manufacturing step that uses whole wheat to create a puffed-fried circular base;
A ripening step for creating a clear syrup coating solution in which 50% grain syrup, 25% starch syrup, 24.5% sugar, and 0.5% obulite are mixed by weight and heated to 100°C to create a clear syrup coating solution. Naturally cooled for more than 3 hours to age so that the ingredients are well combined;
The round fried rice base is moved to a wire mesh conveyor belt, and by using the upper and lower double wire mesh conveyor belt, the round fried rice base does not float in the clear water syrup coating solution, but passes through the clear water syrup coating solution and is evenly coated on the entire surface, and is heated and aged. A coating topping step of mechanically topping black beans, peanuts, pumpkin seeds, almonds, jujubes, rice, and nuts by selecting or combining them on a base coated with a syrup coating solution to form the grain syrup;
The coated and molded grain syrup coating liquid is baked in the oven at 80℃ for 5 minutes to enhance the flavor of the grain syrup, and then dried at 45℃ for 30 minutes to first dry the syrup coating solution. A drying and dehumidifying step of drying and dehumidifying at a cool temperature of 6°C to 10°C to reduce the moisture content to less than 5%;
A step of packaging the dried and dehumidified Boreum sanja individually, combining the individually packed Jocheong Boreum sanja made from black beans, peanuts, pumpkin seeds, almonds, jujubes and nuts with the Jocheong Boreum sanja made from rice, and packaging them as a Boreum sanja set. A method of manufacturing the grain syrup Boreumsanja set that retains the taste and aroma of the raw materials. According to claim 4, when packaging the grain syrup set, the grain syrup made from rice is commonly placed in a plastic container with four storage spaces, and the four storage spaces contain black beans, peanuts, pumpkin seeds, almonds, A manufacturing method for the Jocheong Boreumsanja Set that preserves the taste and aroma of raw materials, characterized by individually selecting jujubes and nuts and packaging them in combination. Obtained by the method of paragraph 5, the grain syrup made from rice is commonly placed in a box with four storage spaces, and black beans, peanuts, pumpkin seeds, almonds, jujubes, and nuts are individually selected and packaged in combination. A Jocheong Boreum Sanja set that retains the taste and aroma of the raw ingredients.