WO2016085117A1 - Hodugwaja de ginseng rouge et son procédé de préparation - Google Patents

Hodugwaja de ginseng rouge et son procédé de préparation Download PDF

Info

Publication number
WO2016085117A1
WO2016085117A1 PCT/KR2015/010827 KR2015010827W WO2016085117A1 WO 2016085117 A1 WO2016085117 A1 WO 2016085117A1 KR 2015010827 W KR2015010827 W KR 2015010827W WO 2016085117 A1 WO2016085117 A1 WO 2016085117A1
Authority
WO
WIPO (PCT)
Prior art keywords
red ginseng
egg
walnut
hodugwaja
mixture
Prior art date
Application number
PCT/KR2015/010827
Other languages
English (en)
Korean (ko)
Inventor
김삼두
Original Assignee
(주) 호도원
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by (주) 호도원 filed Critical (주) 호도원
Publication of WO2016085117A1 publication Critical patent/WO2016085117A1/fr

Links

Images

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10S426/00—Food or edible material: processes, compositions, and products
    • Y10S426/804—Low calorie, low sodium or hypoallergic

Definitions

  • the present invention relates to a red ginseng walnut and its manufacturing method, and more specifically, red ginseng component of the shell component of the walnut confectionery by adding red ginseng component to the premix manufacturing process used for the manufacture of walnut confectionery, 5 ⁇ 2.5 wt%
  • the present invention relates to a red ginseng walnut and a method of preparing the same, which can be provided at the same time and provide the original savory taste and red ginseng flavor of the walnut confectionery without being deteriorated for a long time.
  • Walnut confectionery is a specialty of the Cheonan region, and is a food product belonging to breads that are pre-wound with red beans and bean sediment contents prepacked for long-distance travelers at highway rest areas and trains.
  • Premix is a powder product that combines sugar and butter in flour for easy cooking at home. It consists of various powders from frying powder and crumb flour to confectionery baking powder such as hotteok, hot cakes and cookies. As well-being is emerging as a trend, organic and premix products made from our wheat are growing and growing in popularity.
  • Vitamin E is known to reduce free radicals and increase blood flow, improving memory. It is said to be fat and strong, to blacken the hair, to protect the blood, and to send Hachomyeon.
  • Korean Patent Publication No. 2007-0060600 (walnut confectionery manufacturing method) is a premix containing flour, sugar, cooking oil, margarine, dextrin, baking powder, emulsifier, salt, and flavorings. Put the mixture of condensed milk and condensed milk into a walnut-shaped baking mold, and then put the red bean paste and the large walnut kernels by hand and heat them to a certain temperature to cool the baked walnuts so that water droplets do not form.
  • the present invention discloses a technology that allows the original taste of walnut confectionery to be tasted even after eating for a long time because it is individually packaged to be kept in a moist state for a long time without evaporation of moisture by packaging with paperless non-fluorescent paper.
  • the present patent application No. 0899189 of the applicant is installed in the lever axially rotatably coupled with the pair of moving member and the link member in the automatic bread maker in the automatic baking machine for walnut cookies with a safety device, It has a gear that is geared to rotate by engaging the first safety device and / or the chain connecting the main gear and the drive gear is operated by compressing the elastic member equipped with pushing or pulling force due to the overload, A second safety device actuated by the sensor is provided by compressing an elastic member equipped with pushing or pulling force by an overload acting in the upward or downward direction on the adjusting gear. Power supply and brakes on the motor and / or gears to block inertia and stop the machine.
  • the automatic bread maker provided with a safety device that has an effect to prevent accidents from occurring is provided has also been proposed techniques that apply to most of the current domestic production sites hodugwaja.
  • Ginseng has been used as a tonic tonic for a long time and has been spotlighted as a raw material for health food as its pharmacological action is scientifically identified, such as strengthening liver function, improving hyperlipidemia, excellent immunity and anticancer effect, and not processed according to the processing method. It is divided into fermented red ginseng processed by black ginseng fermentation, which is processed by steaming white ginseng and red ginseng steamed and dried several times by steaming or ginseng using steam or sun drying.
  • fresh ginseng Since fresh ginseng has a high moisture content, it is difficult to preserve it for a long period of time, such as mold deterioration and deterioration in quality after a certain period of time. After harvesting, fresh ginseng must be stored in refrigerated, vacuum state or processed for a short time. There are some examples of this product, but it is limited to some products such as drinks, candy, jelly, chocolate, etc.
  • ginseng is refusal to be consumed due to its inherent bitter taste and flavor, and thus, the process of manufacturing red ginseng processed foods was developed to maintain the pharmacological effect as it is. It is a big disadvantage that it is vulnerable to microorganisms because it contains moisture, and thorough quality control is required to prevent contamination by microorganisms due to large changes in temperature and humidity during distribution.
  • the present invention is an invention started with the problem to provide a functional walnut sweets by adding ginseng components to the walnut cookies manufacturing process.
  • the present application adds red ginseng components to the premix manufacturing process used for the manufacture of walnut confectionery.
  • Red ginseng walnut can be provided at the same time and has an object to provide a method of manufacturing the same.
  • the invention to obtain the red ginseng walnut in the present invention can be achieved by the following steps.
  • Walnut confectionery disclosed herein is prepared in the first step to prepare a walnut confection mix and red ginseng powder as the walnut confectionery raw material and prepare the egg raw material as the shell composition of walnut confectionery, but two-thirds of the total egg raw material is white
  • the second step of obtaining an egg mixture (3) and the egg mixture (3) of the second step are run at a medium speed of 3 ⁇ 1 minute (min) with milk and water at a ratio of 1: 1 ⁇ 0.5.
  • the red ginseng powder used in the manufacturing process can reduce the taste of walnut cookies due to the unique taste of raw ginseng when using general red ginseng powder, so that the red ginseng powder purchased is dipped in sugar solution consisting of honey, oligosaccharide, fructose and maple syrup. It is preferable to make red ginseng powder with high preference to alleviate the unique taste of raw ginseng.
  • the present application is put into the walnut-shaped firing mold after applying the dough content applied so that the red ginseng component in the range of 5 ⁇ 2.5 wt% of the premix dough contents of the outer composition through the manufacturing process as described above to the red bean sediment or bean sediment and walnut kernels Put the walnuts baked in a roaster that maintains the range of 190 ⁇ 5 °C and then cool them, and then wrap the walnuts in a thin paper-free non-fluorescent paper. The taste and subtle red ginseng flavor will be provided to eat.
  • the first step of preparing a walnut confection mix and red ginseng powder as walnut confectionery ingredients and prepare the egg raw material with the shell composition of walnut confectionery, two-thirds of the total egg raw material Prepare the mixed egg mixture (1) by mixing the yolks without separating them, and one-third of the total egg raw material is separated from the whites and the yolk parts separately, so that only the whites (2) are kept separately and the yolk parts are the egg mixtures (1). 2) to obtain the egg mixture (3) and the egg mixture (3) of the second step at a medium speed of 3 ⁇ 1 minutes (min), and the process water mixed with milk and water in a ratio of 1: 1.
  • the conventional walnut confectionery manufacturing facility has been applied to provide or dispose of freely to the desired people 24 hours after the production, but the method of the present application is applied from the roasting and then packaged with fluorescence-free paper After that, it can be confirmed that there is no abnormality up to 3 months in the range that satisfies the condition stored in the freezer maintaining the range of -40 ⁇ 5 °C. It is expected that the road to export to Korea by foreign countries will be opened.
  • the present invention has the effect of providing consumers with walnut confectionery that can ingest the nutrition and taste of red ginseng to walnut confectionery that anyone can enjoy casually.
  • red ginseng walnuts produced in Korea are exported to tropical regions such as the Middle East to meet the conditions of storage in a freezer maintaining -40 ⁇ 5 °C range by applying the manufacturing method of the present application The effect provided to enjoy the taste of ice cream and walnut sweets is expected.
  • red ginseng powder In the case of using general red ginseng powder, the taste of walnut confectionery can be reduced due to the unique taste of raw ginseng, so the red ginseng powder purchased is aerated in acupuncture liquid, which is powdered to a particle size passing through 50 ⁇ 100 mesh sieve.
  • the red ginseng was purchased and acupuncture at room temperature under normal pressure.
  • the sugar acupuncture solution was composed of honey, oligosaccharide, fructose and maple syrup in a ratio of 20: 20: 40: 20 using 50 wt% of red ginseng powder.
  • the water content of the red ginseng powder was prepared by performing a 12-hour acupuncture step and sequentially performing the first step at room temperature cold air drying using a cold air dryer and a second drying using a warm air dryer in a range of 50 to 60 ° C. This was intended to be lowered below 10%.
  • Figure 1 shows the manufacturing process of the embodiment applied by using the red bean paste through the 'automatic bakery with a safety device with a safety device' disclosed in the applicant's patent application No. 0899189 using the premix of the outer composition prepared in the above process
  • the walnut pastry manufacturing apparatus is preheated 25 minutes to 30 minutes so that the water is enough to put the walnut by hand into the machine mold (bottom) of the walnut pastry manufacturing apparatus when the appropriate temperature, Filling the appropriate amount of the premix dough as described in the process, and then filling the appropriate amount of the red bean paste, then filling the appropriate amount of the premix dough again, cover the upper frame and the lower frame, rotate one rotation, and then remove the upper frame.
  • the step of removing the walnuts from the lower frame is already used in most walnuts manufacturing process
  • the time required to remove the walnut sweets from the walnut feeding step to the configuration is slightly different depending on the mechanical equipment, but is made in the range of 3 minutes 20 seconds to 4 minutes, in addition to the materials mentioned herein Since the red bean sediment or Gangnam bean sediment is used as a material already known in the art, a description thereof will be omitted.
  • the raw material preparation step (S1) is a walnut pastry mix is supplied with a package containing the necessary ingredients from the manufacturer in advance
  • Applicants mix powder is a mix powder for hodo pastry provided by Daehan Flour
  • red bean sediment was used by purchasing sediment provided for Hodo confectionery from Dong-A sediment manufacturer
  • red ginseng powder was purchased as a paste from a specialty supplier of Geumsan red ginseng and sold as a paste.
  • step of mixing and separating eggs 600 grams (g) of eggs are prepared by weight, and 400 grams (g) are mixed together without separating the yolks and whites, stored in a first container, and 200 grams of eggs. (g) separates the yolk from the egg white separately so that the yolk is stored in the first container, the whites are stored in the second container, and the egg whites and yolks contained in the first container in a stirring device equipped with a mixer bowl.
  • Egg mixing and separation step (S2) was carried out by means of agitation and mixing at medium speed (rpm / min) for 3 minutes to ensure complete mixing to obtain 500 grams (g) of egg mixture.
  • the preliminary composition manufacturing step (S3) is a mixture of the egg mixture (3) obtained through the mixing and separation step (S2) of the egg at a medium speed of 3 ⁇ 1 minute (min), while stirring 250 g (g) of purified water 200 grams ( Into the process water of g) was added and mixed to obtain a premix pre-composition (4) was carried out a third step process.
  • the premix compounding step (S4) while stirring the premix precomposition 4 at a low speed (43 rpm / min), add 1 kg of walnut sweet mix and 100 grams (g) of red ginseng powder, and after the contents are supplied, the medium speed (75) rpm / min) and mixed for 7-10 minutes, and then stirred at high speed (143 rpm / min) for 2 to 3 minutes while putting 100 grams (g) of whites stored in the second container. The mixture was stirred at low speed (43 rpm / min) until the white foam disappeared to obtain a premix (5), which is a skin composition containing the final red ginseng component.
  • Hodo confectionery manufacturing step (S5) is a step of putting the walnut by hand into the machine mold (bottom) of the preheated walnut pastry manufacturing device, the step of filling the premix dough obtained in the premix compounding step (S4), and filling the red bean paste
  • the automatic production method using a known manufacturing device comprising the step of refilling the premixed dough again, covering the upper mold and the lower mold and rotating one time, removing the upper mold and removing the walnut cake from the lower mold. Red ginseng walnuts were obtained.
  • Walnut confectionery storage step (S5) after the process provided to sell and eat the walnuts obtained through the manufacturing process (S5) in the warm state of the walnut confectionery after the production of excess walnut confectionery -40 ⁇ 5 Stored in a freezer maintaining a temperature range of 30 °C, melted at room temperature after 30 days, 60 days, 90 days after eating is not altered at all, and the original flavor of the walnut confectionery and the delicate flavor of the red ginseng, as if the sediment provides ice cream flavor could provide red ginseng walnuts.
  • the red ginseng walnut confectionery made by applying the technical idea of the present invention was subjected to 100 people to taste the walnut confectionery and the sensory test on the taste, softness, clarity, color, taste, aroma of the walnut confectionery.
  • the target age of sensory test varies from teenagers to 60s. 9 points are provided to customers who purchase Cheonan specialty walnuts by visiting Hodowon Co., Ltd.
  • the sensory test was performed by the scale method, it was evaluated to have a high score when excellent in general preference, softness, appreciation, and flavor, and the average value is shown in Table 1 below.
  • red ginseng walnut products made by applying the technical idea of the present application are packaged in non-fluorescent paper and stored in a freezer that maintains the range of -40 ⁇ 5 °C, the employees of Hodowon Lab. After 30 days, 60 days, 90 days after storage of the freezer, all the results were confirmed in the texture test, and the patent application for the red ginseng walnut products of the company was reached.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Botany (AREA)
  • Inorganic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Nutrition Science (AREA)
  • Confectionery (AREA)

Abstract

La présente invention concerne un procédé de préparation de hodugwaja de ginseng rouge (gâteau de noix coréen) dans lequel les ingrédients de couche externe du hodugwaja comprennent 5 ± 2,5 % en poids d'un ingrédient de ginseng rouge, le goût de hodugwaja et le goût de ginseng rouge pouvant être fournis en même temps, sans détérioration sur une longue période depuis l'ajout de l'ingrédient de ginseng rouge dans une étape de préparation de pré-mélange à utiliser dans la préparation de hodugwaja. La présente invention concerne une technique de préparation et de stockage de hodugwaja de ginseng rouge qui consiste : à préparer, en tant qu'ingrédients de hodugwaja, un mélange de hodugwaja et une poudre de ginseng rouge ; à préparer une matière d'œuf comme composition de couche externe de hodugwaja, la séparation de blancs d'œuf et de jaunes d'œuf et le mélange de la matière d'œuf étant exécutés ; à obtenir une composition de mélange (4) par mélange d'un mélange d'œuf (3) et d'eau de traitement dans laquelle du lait et de l'eau sont mélangés dans un rapport de 1:1 ± 0,5 ; à obtenir un pré-mélange (5), qui est une composition de couche externe contenant un ingrédient de ginseng rouge, par ajout de la composition du mélange (4), obtenu dans l'étape précédente, et d'une poudre de ginseng rouge sur la base de 100 parties en poids du mélange de hodugwaja, par ajout des blancs d'œuf et par malaxage de ceux-ci tout en les tournant à grande vitesse ; à obtenir le hodugwaja par ajout d'une garniture intérieure selon un procédé connu pour préparer le hodugwaja à l'aide du pré-mélange (5), et par utilisation d'une poêle à frire devant être maintenue dans une plage de 190 ± 5 °C.
PCT/KR2015/010827 2014-11-26 2015-10-14 Hodugwaja de ginseng rouge et son procédé de préparation WO2016085117A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
KR10-2014-0166613 2014-11-26
KR1020140166613A KR20160063071A (ko) 2014-11-26 2014-11-26 홍삼 호두과자 및 그 제조방법

Publications (1)

Publication Number Publication Date
WO2016085117A1 true WO2016085117A1 (fr) 2016-06-02

Family

ID=56074617

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/KR2015/010827 WO2016085117A1 (fr) 2014-11-26 2015-10-14 Hodugwaja de ginseng rouge et son procédé de préparation

Country Status (2)

Country Link
KR (1) KR20160063071A (fr)
WO (1) WO2016085117A1 (fr)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102013985B1 (ko) * 2016-09-21 2019-08-23 엄재성 인삼 호두과자의 제조방법

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20020041227A (ko) * 2000-11-27 2002-06-01 정수복 인삼호도과자 및 그 제조방법
KR100646559B1 (ko) * 2005-12-07 2006-11-15 윤해옥 호두과자 제조방법
KR100899189B1 (ko) * 2008-11-20 2009-05-28 (주)호도원 안전장치를 구비한 자동제빵기
KR101049207B1 (ko) * 2008-10-07 2011-07-14 김충권 호두과자의 제조방법
KR101074225B1 (ko) * 2009-06-19 2011-10-14 최선임 인삼 스낵

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20020041227A (ko) * 2000-11-27 2002-06-01 정수복 인삼호도과자 및 그 제조방법
KR100646559B1 (ko) * 2005-12-07 2006-11-15 윤해옥 호두과자 제조방법
KR101049207B1 (ko) * 2008-10-07 2011-07-14 김충권 호두과자의 제조방법
KR100899189B1 (ko) * 2008-11-20 2009-05-28 (주)호도원 안전장치를 구비한 자동제빵기
KR101074225B1 (ko) * 2009-06-19 2011-10-14 최선임 인삼 스낵

Also Published As

Publication number Publication date
KR20160063071A (ko) 2016-06-03

Similar Documents

Publication Publication Date Title
US20110229624A1 (en) Process and product
KR100750482B1 (ko) 호두과자 제조방법
KR20100090192A (ko) 베이커리 식품용 피복제 및 이를 사용한 베이커리 식품
KR101756956B1 (ko) 초콜렛이 코팅된 호두과자 및 그 제조방법
JP4386318B2 (ja) 焼き菓子生地及びその製造方法
JPS593171B2 (ja) パン被覆をした新規食品の製造法
CN102870851B (zh) 味道香醇的潮式月饼制作方法
KR101345142B1 (ko) 함초 조성물을 포함하는 마카롱의 제조 방법 및 이를 이용한 마카롱
CN107624847A (zh) 一种紫薯奶酪夹心面包及其制备方法
KR102202586B1 (ko) 월병의 제조방법 및 상기 제조방법으로 제조된 월병
RU2625657C2 (ru) Вафельное изделие
KR102115659B1 (ko) 수제 블루베리파이 제조방법
WO2016085117A1 (fr) Hodugwaja de ginseng rouge et son procédé de préparation
JP2006296345A (ja) 焼成用トッピング材およびトッピングされた菓子類またはパン類
KR20180004534A (ko) 마카롱이 함유된 아이스크림의 제조방법
RU2660258C1 (ru) Вафельное изделие
KR101744649B1 (ko) 포도즙을 함유하는 크림 및 이를 이용한 빵의 제조방법
KR101607441B1 (ko) 흑마늘 및 김가루를 이용한 고구마 머핀의 제조방법
JP2010518877A (ja) 低密度菓子類組成物
EP3975725B1 (fr) Produit de boulangerie composite
JPS6364178B2 (fr)
KR102236504B1 (ko) 천연발효 사워크림을 이용한 초코파이 및 이의 제조방법
KR20130115892A (ko) 장식가능한 아트케익 및 그 제조방법
CN110959736A (zh) 一种伯爵红茶巧克力软糖的配方及其制备方法
RU2590943C2 (ru) Конфета вафельная глазированная с зеленым чаем

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 15863190

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 15863190

Country of ref document: EP

Kind code of ref document: A1