KR101104378B1 - Method for producing ginseng manju and ginseng manju produced by the same method - Google Patents

Method for producing ginseng manju and ginseng manju produced by the same method Download PDF

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KR101104378B1
KR101104378B1 KR1020110104921A KR20110104921A KR101104378B1 KR 101104378 B1 KR101104378 B1 KR 101104378B1 KR 1020110104921 A KR1020110104921 A KR 1020110104921A KR 20110104921 A KR20110104921 A KR 20110104921A KR 101104378 B1 KR101104378 B1 KR 101104378B1
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parts
weight
ginseng
manju
prepared
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Korean (ko)
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남직희
이남숙
김현주
한소영
박소희
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이남숙
남직희
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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/045—Products made from materials other than rye or wheat flour from leguminous plants
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/31—Filled, to be filled or stuffed products filled before baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/34—Animal material
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/362—Leguminous plants
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/366—Tubers, roots
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
    • A21D6/001—Cooling
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/06—Baking processes

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Botany (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Confectionery (AREA)

Abstract

PURPOSE: Ginseng dumplings and a producing method thereof are provided to offer the improved flavor of ginseng to dumplings for improving the palatability. CONSTITUTION: A producing method of ginseng dumplings comprises the following: mixing 40-60 parts of water by weight, 25-35 parts of flour by weight, 4-6 parts of crushed ginseng by weight, 12-16 parts of skimmed milk powder by weight, 0.1-0.3 parts of salt by weight, 1-2 parts of sugar by weight, 0.3-0.5 parts of glucose by weight, and 0.3-0.7 parts of corn powder by weight to obtain dumpling skin dough; aging the dumpling skin dough in a refrigerator for 20-28 hours; mixing 50-70 parts of water by weight, 15-25 parts of red beans by weight, 8-12 parts of sugar by weight, 5-7 parts of crushed ginseng by weight, and 0.1-0.3 parts of salt by weight to obtain a red bean filling; aging the red bean filling in the refrigerator for 20-28 hours; and inserting the red bean filling into the dumpling skin dough before molding and roasting for 1-10 minutes at 200-300 deg C.

Description

인삼 만주의 제조방법 및 상기 방법으로 제조된 인삼 만주{Method for producing ginseng manju and ginseng manju produced by the same method}Method for producing ginseng manju and ginseng manju manufactured by the above method {Method for producing ginseng manju and ginseng manju produced by the same method}

본 발명은 (a) 만주 외피용 반죽에 분쇄한 인삼을 첨가하여 반죽물을 제조하여 숙성하는 단계; (b) 팥앙금에 분쇄한 인삼을 혼합하여 팥소를 제조하여 숙성하는 단계; 및 (c) 만주틀에 상기 (a)단계의 제조된 반죽물과 제조된 만주 내부에 팥소가 포함되도록 상기 (b)단계의 제조된 팥소를 넣고 굽는 단계를 포함하여 제조하는 것을 특징으로 하는 인삼 만주의 제조방법 및 상기 방법으로 제조된 인삼 만주를 제공한다.The present invention comprises the steps of preparing and maturing the dough by adding the ground ginseng to the dough for Manchurian skin; (b) mixing red ginseng crushed in red bean paste and preparing red bean paste for aging; And (c) ginseng comprising the step of putting the prepared bean paste of step (b) and baking so that the bean paste is contained in the prepared dough and the prepared manju in step (a) It provides a method of manufacturing manju and ginseng manju prepared by the above method.

인삼은 한방의학에서 수천년 동안의 경험에 의하여 그 약효를 특출한 것으로 인정받아 왔으며, 현대에 이르러 인삼의 성분을 분석한 결과에 의하면, 배당체, 파나센(panacen), 폴리아세틸렌 화합물, 함질소, 플라보노이드(flavonoid), 비타민, 미량원소 등 각종 유효성분이 함유되어 있는 것으로 알려지고 있다.Ginseng has been recognized for its efficacy by thousands of years of experience in Oriental medicine. According to the results of analyzing the components of ginseng in modern times, glycosides, panacen, polyacetylene compounds, nitrogen-containing flavonoids It is known to contain various active ingredients such as (flavonoid), vitamins and trace elements.

인삼의 성분 중 배당체는 인삼의 주성분으로서 이들 혼합물을 산으로 가수분해하면 유리당으로서 포도당, 람노오스, 수크로오스, 프락토오스 등과 아글리콘이 생성되며, 인삼 사포닌의 배당체로서는 파낙사디올과 파낙사트리올, B-시트토스테롤 및 올레아놀산의 성분이 나온다. 그리고, 파나센은 인삼 고유의 향기성분으로 세스퀘테르페노이드계의 화합물이고, 폴리아세틸렌 화합물은 항암 세포 배양물에 대하여 세포독성을 발휘하며, 함질소 성분은 인슐린과 같은 작용을 하는 펩티드가 포함되어 당뇨병에 유효하다. 인삼의 잎과 줄기에는 캠페롤, 트리폴리 및 파나세노이드 등의 플라보노이드(flavonoid)가 함유되어 있으며, 이외에도 비타민 B 복합체 등이 함유되고, 세포독성을 통하여 노화된 세포가 신생세포로 바뀌는 것을 촉진하며 또한 항암작용이 있는 게르마늄 등의 미량원소, 아밀라아제 및 페놀라아제 같은 효소뿐 아니라, 다수의 아미노산, 유리지방산 등이 함유되어 있다.Glycosides of ginseng are the main components of ginseng, and hydrolysis of these mixtures with acid produces glucose, rhamnose, sucrose, fructose, and aglycone as free sugars. Glycosides of ginseng saponins include panaxadiol, panaxtriol, The components of B-cittosterol and oleanolic acid come out. In addition, panacene is a sesqueterpenoid-based compound as a ginseng's inherent fragrance component, the polyacetylene compound exhibits cytotoxicity against anticancer cell cultures, and the nitrogen-containing component contains peptides that act like insulin. It is effective for diabetes. The leaves and stems of ginseng contain flavonoids such as camphorol, tripoly and panacenoids, and also contain vitamin B complexes, which promote the transformation of aged cells into neoplastic cells through cytotoxicity. In addition to trace elements such as germanium having anticancer activity, enzymes such as amylases and phenolases, many amino acids and free fatty acids are contained.

인삼의 효능을 보면, 도홍경의 신농본초경에 '인삼은 주로 오장을 보하고 정신을 안정시키며 경계를 멈추게 하며 눈을 밝게 하고 머리를 지혜롭게 하며 오랫동안 복용하면 수명을 연장한다' 라고 기록되어 있고, 그 외 명의별록, 본초강목 및 많은 한의학 서적에 인삼의 효능이 집약 수록되어 있으며, 현대에도 세계 각국에서 저명한 학자들이 생리학, 생화학, 약리학, 병리학의 각 분야에서 임상학적인 연구를 하여 많은 효과가 있음을 보고하고 있다.According to the efficacy of ginseng, Dohongkyung's new agricultural herb is written that 'Ginseng mainly shows five chapters, stabilizes the mind, stops vigilance, brightens the eyes, makes the head wise, and prolongs life.' The ginseng's efficacy is intensively recorded in the title book, the herbal tree, and many oriental medicine books.In modern times, prominent scholars from all over the world report clinical effects in various fields of physiology, biochemistry, pharmacology, and pathology. have.

이와 같은 인삼은 식용으로 이용하는 방법도 다양하며, 그 중 간편하게 이용되는 방법으로는 가정에서 용기에 인삼과 물을 소정량 넣고 달여 달인 인삼물을 복용하거나 믹서기 또는 생즙기로 인삼을 갈아 즙을 내어 이를 복용함으로써 숙취제거, 가정생활건강증진, 원기회복 등과 같은 다양한 효능수단으로 이용되었다.There are many ways to use such ginseng for food, and among them, a convenient method is to put a predetermined amount of ginseng and water in a container at home and take the decoction of decoction, or grind the ginseng with a blender or juicer to take juice. As a result, it was used for various efficacy measures such as hangover removal, home health promotion, and energy recovery.

통상적으로 만주(manju)라 함은 팥소, 쨈 등을 넣어 만든 만두를 의미하는 것으로 동양 국가에서 많이 생산하고 있는 제과의 일종이다. 상기와 같은 만주는 밀가루 혹은 쌀가루로 만든 반죽으로 소(혹은 팥소)를 싸서(포앙하여) 뜨거운 열기에 찌거나 구워 만든다. 이때, 소는 팥앙금, 기타 앙금류 이외에 계란 노른자, 밤, 호두, 건포도 등을 첨가해 다양하게 제조될 수 있으나, 인삼을 이용한 만주의 제조기술은 전무한 실정이다.In general, manju refers to dumplings made with red bean paste, 쨈, etc., which is a kind of confectionery produced in many Asian countries. The manju is made of flour or rice flour, wrapped (or wrapped) with beef (or adzuki beans) and steamed or baked in hot heat. At this time, the beef can be produced in various ways by adding egg yolks, chestnuts, walnuts, raisins in addition to red bean paste, other sediments, but there is no manufacturing technology of Manju using ginseng.

한국등록특허 제0543293호에는 만주의 팥소 제조방법 및 이를 이용한 만주 제조방법이 개시되어 있으나, 본 발명의 인삼 만주의 제조방법과는 상이하다.Korean Patent No. 0543293 discloses a method of manufacturing red bean paste and a method of preparing manju using the same, but is different from the manufacturing method of ginseng manju of the present invention.

본 발명은 상기와 같은 요구에 의해 도출된 것으로서, 본 발명의 목적은 인삼을 이용하여 만주를 제조 시 첨가되는 인삼을 인삼 특유의 쓴맛이 감소되고 만주와 잘 어우러질 수 있는 조건으로 전처리하고, 만주의 기호도를 증진시킬 수 있도록 적정량을 첨가하여, 기존의 만주에 비해 풍미가 향상되어 기호성이 증진될 뿐만 아니라 건강한 웰빙 간식으로 이용될 수 있는 인삼 만주를 제공하는 데 있다.The present invention is derived from the above requirements, an object of the present invention is to pre-treat the ginseng added to the production of manju using ginseng under conditions that can reduce the bitter taste peculiar to ginseng and can be combined with the manchuria, Manchuria By adding an appropriate amount to enhance the palatability, the taste is improved compared to the existing Manchuria not only to improve palatability, but also to provide a ginseng manju that can be used as a healthy well-being snack.

상기 과제를 해결하기 위해, 본 발명은 (a) 만주 외피용 반죽에 분쇄한 인삼을 첨가하여 반죽물을 제조하여 숙성하는 단계; (b) 팥앙금에 분쇄한 인삼을 혼합하여 팥소를 제조하여 숙성하는 단계; 및 (c) 만주틀에 상기 (a)단계의 제조된 반죽물과 제조된 만주 내부에 팥소가 포함되도록 상기 (b)단계의 제조된 팥소를 넣고 굽는 단계를 포함하여 제조하는 것을 특징으로 하는 인삼 만주의 제조방법을 제공한다.In order to solve the above problems, the present invention comprises the steps of (a) to prepare a dough by adding the ground ginseng to the dough for Manchurian sheath; (b) mixing red ginseng crushed in red bean paste and preparing red bean paste for aging; And (c) ginseng comprising the step of putting the prepared bean paste of step (b) and baking so that the bean paste is contained in the prepared dough and the prepared manju in step (a) It provides a manufacturing method of Manchuria.

또한, 본 발명은 상기 방법으로 제조된 인삼 만주를 제공한다.The present invention also provides ginseng manju prepared by the above method.

본 발명의 방법으로 제조된 인삼 만주는 기존의 만주에 비해 소비자들의 자양강장에 도움을 주고, 건강 지향의 식품으로 효과적으로 쓰일 수 있다. 또한, 인삼 특유의 쓴맛이 감소되고 은은하게 뒷맛으로 느껴지는 인삼향으로 인해 누구나 거부감 없이 섭취할 수 있어, 우수한 풍미를 나타내는 인삼 만주를 제공할 수 있다. 또한, 만주의 형상을 인삼 형상으로 제조함으로써 소비자의 기호를 다양화할 수 있다. Ginseng Manju prepared by the method of the present invention helps consumers' nourishment tonic compared to the existing Manchuria, and can be effectively used as a health-oriented food. In addition, ginseng peculiar to the ginseng is reduced and can be consumed without any objection due to the ginseng fragrance that is felt aftertaste, can provide ginseng manju exhibiting excellent flavor. In addition, by manufacturing the shape of Manchuria in the shape of ginseng can be diversified consumer preferences.

도 1은 본 발명의 인삼 만주의 제조과정을 나타낸 것이다.Figure 1 shows the manufacturing process of ginseng manju of the present invention.

본 발명의 목적을 달성하기 위하여, 본 발명은In order to achieve the object of the present invention,

(a) 만주 외피용 반죽에 분쇄한 인삼을 첨가하여 반죽물을 제조하여 숙성하는 단계;(A) step of preparing and maturing the dough by adding the ground ginseng to the Manchurian shell dough;

(b) 팥앙금에 분쇄한 인삼을 혼합하여 팥소를 제조하여 숙성하는 단계; 및(b) mixing red ginseng crushed in red bean paste and preparing red bean paste for aging; And

(c) 만주틀에 상기 (a)단계의 제조된 반죽물과 제조된 만주 내부에 팥소가 포함되도록 상기 (b)단계의 제조된 팥소를 넣고 굽는 단계를 포함하여 제조하는 것을 특징으로 하는 인삼 만주의 제조방법을 제공한다.(c) ginseng manju comprising the step of putting the prepared bean paste of step (b) and baking so that the bean paste is contained in the prepared dough and the prepared manju in step (a) It provides a method of manufacturing.

본 발명의 인삼 만주의 제조방법에서, 상기 (a)단계의 반죽물은 물 40~60 중량부, 밀가루 25~35 중량부, 분쇄한 인삼 4~6 중량부, 탈지분유 12~16 중량부, 소금 0.1~0.3 중량부, 설탕 1.0~2.0 중량부, 포도당 0.3~0.5 중량부 및 옥수수가루 0.3~0.7 중량부를 혼합하여 제조할 수 있으며, 바람직하게는 물 50 중량부, 밀가루 30 중량부, 분쇄한 인삼 5 중량부, 탈지분유 14 중량부, 소금 0.2 중량부, 설탕 1.15 중량부, 포도당 0.4 중량부 및 옥수수가루 0.5 중량부를 혼합하여 제조할 수 있는데, 상기 혼합비율로 혼합하여 반죽물을 제조하는 것이 인삼향과 맛이 적절하게 가미되어 기호도 및 품질이 우수한 만주 내피를 제조할 수 있었다.In the manufacturing method of ginseng manju of the present invention, the dough in step (a) is 40 to 60 parts by weight of water, 25 to 35 parts by weight of flour, 4 to 6 parts by weight of ground ginseng, 12 to 16 parts by weight of skim milk powder, It can be prepared by mixing 0.1 to 0.3 parts by weight of salt, 1.0 to 2.0 parts by weight of sugar, 0.3 to 0.5 parts by weight of glucose and 0.3 to 0.7 parts by weight of corn flour, preferably 50 parts by weight of water, 30 parts by weight of flour, and ground 5 parts by weight of ginseng, 14 parts by weight of skim milk powder, 0.2 parts by weight of salt, 1.15 parts by weight of sugar, 0.4 parts by weight of glucose and 0.5 parts by weight of corn flour, can be prepared by mixing in the mixing ratio to prepare a dough Ginseng flavor and taste were properly added to produce Manju endothelium with excellent taste and quality.

또한, 본 발명의 인삼 만주의 제조방법에서, 상기 (b)단계의 팥소는 물 50~70 중량부, 팥 15~25 중량부, 설탕 8~12 중량부, 분쇄한 인삼 5~7 중량부 및 소금 0.1~0.3 중량부를 혼합하여 제조할 수 있으며, 바람직하게는 물 60 중량부, 팥 20 중량부, 설탕 10 중량부, 분쇄한 인삼 6 중량부 및 소금 0.2 중량부를 혼합하여 제조할 수 있는데, 상기 혼합비율로 혼합하여 팥소를 제조하는 것이 기존의 팥소에 비해 맛과 향을 증진시키고 인삼의 영양성분을 함유하는 고품질의 팥소를 제조할 수 있었다.In addition, in the manufacturing method of ginseng manju of the present invention, the red bean paste of step (b) is 50 to 70 parts by weight of water, 15 to 25 parts by weight of red beans, 8 to 12 parts by weight of sugar, 5 to 7 parts by weight of ground ginseng and It can be prepared by mixing 0.1 to 0.3 parts by weight of salt, preferably by mixing 60 parts by weight of water, 20 parts by weight of red beans, 10 parts by weight of sugar, 6 parts by weight of ground ginseng and 0.2 parts by weight of salt. The preparation of red bean paste by mixing in the mixing ratio was able to improve the taste and aroma and produce high quality bean paste containing the nutritional ingredients of ginseng compared to the existing bean paste.

또한, 본 발명의 인삼 만주의 제조방법에서, 상기 (a)단계의 반죽물 및 (b)단계의 팥소에 첨가되는 인삼은 말리지 않은 수삼을 이용하는 것이 바람직하다. 또한, 인삼을 분말로 제조하여 첨가하지 않고 인삼 그대로 분쇄하여 첨가하는 것이 바람직한데, 인삼을 분말로 제조하여 첨가할 경우 반죽물 또는 팥소가 뻑뻑해져 제조된 만주의 부드러움이 감소할 뿐만 아니라, 인삼향이 감소하고 쓴맛만 증가하는 문제점이 있다.In addition, in the manufacturing method of ginseng manju of the present invention, the ginseng added to the dough of step (a) and the red bean paste of step (b) is preferably used ginseng undried. In addition, it is preferable to grind ginseng as it is, without adding ginseng as a powder. When ginseng is prepared as a powder, the softness of dough or red bean paste is stiffened to reduce the softness of Manchuria prepared by ginseng. There is a problem that decreases and only increases the bitter taste.

또한, 본 발명의 인삼 만주의 제조방법에서, 상기 (a)단계의 제조된 반죽물 및 (b)단계의 제조된 팥소를 냉장고에 넣고 20~28시간 동안 숙성시킬 수 있으며, 바람직하게는 냉장고에 넣고 24시간 동안 숙성시킬 수 있다. 상기 방법으로 숙성시킨 반죽물을 이용하여 만주를 제조하는 것이 만주 표면은 바삭바삭하고 내부는 부드러워 고소한 만주를 제조할 수 있었으며, 또한, 상기 방법으로 숙성시킨 팥소를 이용하여 만주를 제조하는 것이 팥소가 쉽게 딱딱해지거나 너무 무르지 않아 만주 제조 시 적절한 점도를 지니는 팥소를 제공할 수 있었다.In addition, in the manufacturing method of ginseng manju of the present invention, the prepared dough of step (a) and the prepared bean paste of step (b) can be put into a refrigerator and aged for 20 to 28 hours, preferably in the refrigerator. It can be put and aged for 24 hours. Manchuria was prepared using the dough aged by the above method. The surface of the manchurian was crispy and the inside was soft. So, it was also possible to prepare the manchuria using adzuki beans aged by the above method. It was not easily hardened or too soft to provide adzuki beans with the proper viscosity in making manchuria.

또한, 본 발명의 인삼 만주의 제조방법에서, 상기 (c)단계의 굽는 방법은 200~300℃에서 1~10분 동안 구울 수 있으며, 바람직하게는 230~270℃에서 1~5분 동안 구울 수 있으며, 더욱 바람직하게는 250℃에서 3분 동안 구울 수 있는데, 상기 조건으로 구워 만주를 제조하는 것이 만주 표면은 바삭하고 내부는 부드러워 식감이 증진된 만주를 제조할 수 있었다.In addition, in the manufacturing method of ginseng manju of the present invention, the baking method of step (c) can be baked for 1 to 10 minutes at 200 ~ 300 ℃, preferably can be baked for 1 to 5 minutes at 230 ~ 270 ℃ And, more preferably, it can be baked for 3 minutes at 250 ℃, to prepare the manju baked under the above conditions, the surface of the manchurian crisp and the inside was soft to produce a manchurin enhanced texture.

본 발명은 또한, 상기 방법으로 제조된 인삼 만주를 제공한다.
The present invention also provides ginseng manju prepared by the above method.

이하, 본 발명을 실시예에 의해 상세히 설명한다. 단, 하기 실시예는 본 발명을 예시하는 것일 뿐, 본 발명의 내용이 하기 실시예에 한정되는 것은 아니다.
Hereinafter, the present invention will be described in detail by way of examples. However, the following examples are merely to illustrate the invention, but the content of the present invention is not limited to the following examples.

재료material

본 발명의 반죽물의 재료인 밀가루는 시판되는 붕붕믹스(대한제분)를 사용하였다.
Flour, which is a material of the dough of the present invention, was used a commercially available boron mix (Gang flour).

제조예Manufacturing example 1: 인삼 만주의 제조 1: Manufacture of Ginseng Manju

(a) 물 50 ml, 밀가루 30 g, 분쇄한 수삼 5 g, 탈지분유 14 g, 소금 0.2 g, 설탕 1.5 g, 포도당 0.4 g 및 옥수수가루 0.5 g을 혼합하여 제조된 만주 외피용 반죽물을 냉장고에 넣고 24시간 동안 숙성시켰다.(a) Refrigerator was prepared by mixing 50 ml of water, 30 g of flour, 5 g of ground ginseng, 14 g of skim milk powder, 14 g of salt, 0.2 g of sugar, 1.5 g of sugar, 0.4 g of glucose and 0.5 g of corn flour. And aged for 24 hours.

(b) 물 60 ml, 팥 20 g, 설탕 10 g, 분쇄한 수삼 6 g 및 소금 0.2 g을 혼합하여 제조된 팥소를 냉장고에 넣고 24시간 동안 숙성시켰다.(b) The red bean paste prepared by mixing 60 ml of water, 20 g of red beans, 10 g of sugar, 6 g of ground ginseng, and 0.2 g of salt was put in a refrigerator and aged for 24 hours.

(c) 만주틀에 상기 (a)단계의 숙성시킨 만주 외피용 반죽물과 제조된 만주 내부에 팥소가 포함되도록 상기 (b)단계의 숙성시킨 팥소를 넣고 250℃에서 3분 동안 구워주었다.
(c) Put the aged bean paste of step (b) in the manju jujube so as to include the red bean paste in the prepared manju and the prepared manju dough of step (a) and baked at 250 ℃ for 3 minutes.

실시예Example 1: 관능검사 1: sensory test

상기 제조예 1의 방법으로 제조된 인삼 만주와 상기 제조예 1의 방법으로 제조하되 반죽물에 분쇄한 인삼을 첨가하지 않고 제조된 인삼 만주(비교예 2), 상기 제조예 1의 방법으로 제조하되 팥소에 분쇄한 인삼을 첨가하지 않고 제조된 인삼 만주(비교예 3), 상기 제조예 1의 방법으로 제조하되 반죽물 및 팥소에 분쇄한 인삼을 첨가하지 않고 제조된 인삼 만주(비교예 1)를 일반인 30명을 대상으로 관능검사를 실시하여 그 결과를 하기 표 1에 나타내었다. 관능검사 항목은 색, 향, 맛, 조직감 및 전체적인 기호도에 대하여 실시하였으며, 5점 척도법에 따라 5점을 만점으로 하여 다음의 평가기준에 의하여 피시험자가 점수를 기록한 후 이들의 평균값을 구하여 기록하였다. 5: 아주 좋다, 4: 좋다, 3: 보통이다, 2: 나쁘다, 1: 아주 나쁘다.Ginseng Manju prepared by the method of Preparation Example 1 and Ginseng Manju prepared by the method of Preparation Example 1, but without adding the ground ginseng to the dough (Comparative Example 2), prepared by the method of Preparation Example 1 Ginseng Manju (Comparative Example 3) prepared without adding crushed ginseng to red bean paste, prepared by the method of Preparation Example 1, but ginseng manju (Comparative Example 1) prepared without adding crushed ginseng to dough and red bean paste Sensory tests were carried out on 30 people and their results are shown in Table 1 below. The sensory test items were conducted on color, aroma, taste, texture, and overall acceptability. Five points were scored according to the five-point scale method, and the test subjects scored according to the following evaluation criteria. . 5: very good, 4: good, 3: normal, 2: bad, 1: very bad.

관능검사Sensory evaluation 비교예 1Comparative Example 1 비교예 2Comparative Example 2 비교예 3Comparative Example 3 제조예 1Preparation Example 1 색color 3.5±0.23.5 ± 0.2 3.4±0.13.4 ± 0.1 3.4±0.33.4 ± 0.3 3.6±0.23.6 ± 0.2 향incense 3.4±0.13.4 ± 0.1 3.6±0.23.6 ± 0.2 3.7±0.13.7 ± 0.1 4.3±0.14.3 ± 0.1 맛flavor 3.5±0.13.5 ± 0.1 3.9±0.13.9 ± 0.1 3.6±0.23.6 ± 0.2 4.4±0.34.4 ± 0.3 조직감Organization 3.2±0.23.2 ± 0.2 3.7±0.23.7 ± 0.2 3.8±0.13.8 ± 0.1 4.6±0.14.6 ± 0.1 전체적인 기호도Overall preference 3.3±0.13.3 ± 0.1 3.8±0.13.8 ± 0.1 3.7±0.43.7 ± 0.4 4.3±0.14.3 ± 0.1

그 결과, 표 1에서 알 수 있는 바와 같이, 색에 대한 기호도에서는 모든 처리구에서 큰 차이를 나타내지 않았으나, 향과 맛에 대한 기호도에서는 본 발명의 제조예 1의 방법으로 제조된 인삼 만주가 가장 높은 기호도를 나타내었다. 그리고 조직감 및 전체적인 기호도에서도 본 발명의 인삼 만주가 가장 높은 기호도를 나타내어, 본 발명의 반죽 외피용 반죽물 및 팥소 모두에 분쇄한 인삼을 첨가하여 제조된 만주는 인삼 특유의 쓴맛이 감소되어 누구나 거부감 없이 섭취할 수 있으며, 적절한 인삼 향과 맛이 만주 외피 및 팥소 모두에 가미되어 우수한 풍미를 나타내는 것을 알 수 있었다.As a result, as can be seen in Table 1, the degree of preference for color did not show a significant difference in all treatments, but in the degree of preference for flavor and taste, ginseng manju prepared by the method of Preparation Example 1 of the present invention has the highest preference. Indicated. In addition, the ginseng manju of the present invention exhibits the highest acceptability even in the texture and overall acceptability. Manchuria prepared by adding crushed ginseng to both the dough batter and the red bean paste of the present invention is reduced in the bitterness peculiar to ginseng, without anyone having any objection. It was found that the proper ginseng aroma and taste were added to both Manchurian sheath and red bean paste, which showed excellent flavor.

Claims (5)

(a) 물 40~60 중량부, 밀가루 25~35 중량부, 분쇄한 인삼 4~6 중량부, 탈지분유 12~16 중량부, 소금 0.1~0.3 중량부, 설탕 1.0~2.0 중량부, 포도당 0.3~0.5 중량부 및 옥수수가루 0.3~0.7 중량부를 혼합하여 제조된 만주 외피용 반죽물을 냉장고에 넣고 20~28시간 동안 숙성시키는 단계;
(b) 물 50~70 중량부, 팥 15~25 중량부, 설탕 8~12 중량부, 분쇄한 인삼 5~7 중량부 및 소금 0.1~0.3 중량부를 혼합하여 제조된 팥소를 냉장고에 넣고 20~28시간 동안 숙성시키는 단계; 및
(c) 만주틀에 상기 (a)단계의 숙성시킨 만주 외피용 반죽물과 제조된 만주 내부에 팥소가 포함되도록 상기 (b)단계의 숙성시킨 팥소를 넣고 200~300℃에서 1~10분 동안 굽는 단계를 포함하여 제조하는 것을 특징으로 하는 인삼 만주의 제조방법.(a) 40 to 60 parts by weight of water, 25 to 35 parts by weight of wheat flour, 4 to 6 parts by weight of ground ginseng, 12 to 16 parts by weight of skim milk powder, 0.1 to 0.3 parts by weight of salt, 1.0 to 2.0 parts by weight of sugar, 0.3 parts of glucose Adding 0.5 parts by weight and 0.3 to 0.7 parts by weight of corn flour into a refrigerator, and then aging for 20 to 28 hours;
(b) 50 to 70 parts by weight of water, 15 to 25 parts by weight of red beans, 8 to 12 parts by weight of sugar, 5 to 7 parts by weight of ground ginseng, and 0.1 to 0.3 parts by weight of salt, put bean paste into the refrigerator 20 to Aging for 28 hours; And
(c) put the aged bean paste of step (b) and the aged bean paste in step (b) in order to include the red bean paste inside the prepared manju and the prepared manju dough in step (a) for 1-10 minutes at 200 ~ 300 ℃ Method for producing ginseng manju, comprising the step of baking. 삭제delete 삭제delete 삭제delete 제1항의 방법으로 제조된 인삼 만주.Ginseng Manju prepared by the method of claim 1.
KR1020110104921A 2011-10-14 2011-10-14 Method for producing ginseng manju and ginseng manju produced by the same method KR101104378B1 (en)

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2002017263A (en) * 2000-06-30 2002-01-22 Takeda Tofu Shokuhin:Kk Soybean curd refuse-containing bean jam, soybean milk- containing bun dough and bun using them
KR20050033372A (en) * 2003-10-06 2005-04-12 겐이치 가와노 A dough and manufacturing method adding health foods
KR20110010958A (en) * 2009-07-27 2011-02-08 이동열 Health functional red bean paste of cultured wild-ginseng and making method of that
KR20110010959A (en) * 2009-07-27 2011-02-08 이동열 Health functional walnut confectionery of cultured wild-ginseng and making method of that

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2002017263A (en) * 2000-06-30 2002-01-22 Takeda Tofu Shokuhin:Kk Soybean curd refuse-containing bean jam, soybean milk- containing bun dough and bun using them
KR20050033372A (en) * 2003-10-06 2005-04-12 겐이치 가와노 A dough and manufacturing method adding health foods
KR20110010958A (en) * 2009-07-27 2011-02-08 이동열 Health functional red bean paste of cultured wild-ginseng and making method of that
KR20110010959A (en) * 2009-07-27 2011-02-08 이동열 Health functional walnut confectionery of cultured wild-ginseng and making method of that

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