KR101304514B1 - The production method of traditional Korean sweets using mushroom grain and mushroom powder, and traditional Korean sweets produced thereby - Google Patents
The production method of traditional Korean sweets using mushroom grain and mushroom powder, and traditional Korean sweets produced thereby Download PDFInfo
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- KR101304514B1 KR101304514B1 KR1020110108926A KR20110108926A KR101304514B1 KR 101304514 B1 KR101304514 B1 KR 101304514B1 KR 1020110108926 A KR1020110108926 A KR 1020110108926A KR 20110108926 A KR20110108926 A KR 20110108926A KR 101304514 B1 KR101304514 B1 KR 101304514B1
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- 239000000843 powder Substances 0.000 title claims abstract description 29
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 22
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- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 24
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
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- 244000068988 Glycine max Species 0.000 claims abstract description 15
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- 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
- 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
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
- A23G3/0006—Manufacture or treatment of liquids, pastes, creams, granules, shred or powder
- A23G3/001—Mixing, kneading processes
-
- 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
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/208—Fungi extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
본 발명은 버섯알갱이와 버섯분말을 이용한 한과의 제조방법 및 이에 의하여 제조되는 한과에 관한 것으로, 보다 구체적으로 자연에서 채취한 버섯을 태양광에서 건조시킨 후, 알갱이와 분말로 분쇄시키는 버섯분쇄단계; 삭은 찹쌀가루 및 콩물을 준비하는 반죽재료준비단계; 상기 준비한 찹쌀가루와 콩물을 혼합하여 반죽을 제조하는 반죽제조단계; 상기 제조된 반죽을 증숙하고, 증숙한 반죽을 꽈리치기하여 반죽에 공기가 혼입되도록 후처리 가공하는 반죽후처리단계; 상기 후처리된 반죽과 건조된 버섯 알갱이 및 건조된 버섯 분말을 혼합한 후, 밀대를 이용하여 반죽을 성형하고 건조시킴으로써 바탕을 제조하는 바탕제조단계; 상기 제조된 바탕을 60~70℃의 기름에서 불린 후, 180~200℃의 기름에서 한 번 더 튀기는 유탕단계; 및 상기 튀긴 바탕에 꿀이나 엿 또는 조청을 묻힌 후, 튀밥을 포함하는 고물을 묻힘으로써 한과를 제조하는 고물묻힘단계를 포함하여 이루어지는 것을 특징으로 하는 버섯알갱이와 버섯분말을 이용한 한과의 제조방법과 이에 의하여 제조되는 한과에 관한 것이다.
본 발명은 특히 버섯을 분말과 소정 크기의 알갱이로 제조한 다음 이를 이용하여 한과를 제조함으로써 버섯의 맛과 풍미를 최대한 살려 기호성을 현저하게 향상시킨 효과가 있다.The present invention relates to a method of manufacturing a Korean confectionery using mushroom grains and mushroom powder, and more particularly, to a mushroom prepared by drying mushrooms taken in nature in sunlight, and then grinding into mushrooms and powders; Step of preparing the dough material to prepare the glutinous rice flour and soybeans; A dough manufacturing step of preparing a dough by mixing the prepared glutinous rice flour and bean water; A post-treatment step of steaming the prepared dough and post-treating the steamed dough to mix air into the dough; A base manufacturing step of preparing a ground by mixing the post-treated dough, dried mushroom grains and dried mushroom powder, and then molding and drying the dough using a straw; After the base is soaked in the oil of 60 ~ 70 ℃, the milking step of frying once more in 180 ~ 200 ℃ oil; And the method of manufacturing a confectionery using mushroom grains and mushroom powder, characterized in that it comprises a burying step of preparing a confectionery by burying honey or syrup or syrup on the fried ground, and then buried the solids containing the rice It relates to a confectionery produced by.
The present invention has the effect of remarkably improving the palatability by making the most of the taste and flavor of the mushrooms by making mushrooms using powder and granules of a predetermined size, and then using them.
Description
본 발명은 버섯알갱이와 버섯분말을 이용한 한과의 제조방법 및 이에 의하여 제조되는 한과에 관한 것으로, 특히 버섯을 분말과 소정 크기의 알갱이로 제조한 다음 이를 이용하여 한과를 제조함으로써 버섯의 영양을 더할 뿐만 아니라 버섯의 풍미를 현저하게 향상시킬 수 있는 한과에 관한 것이다.The present invention relates to a method of manufacturing a confectionery using mushroom grains and mushroom powders, and to a confectionery produced by the same. But it is about a family of fruits that can significantly improve the flavor of mushrooms.
한과는 한국 전통 과자로서, 제례, 혼례, 연회 등의 전통 상차림에 필수적으로 사용되어 왔던 음식으로, 특히 기름에 튀겨 부풀린 과자에 고물을 묻힌 것을 유과라 부르며, 지역에 따라 산자, 강정 등 다양한 이름으로 불린다. 조선시대에 쓰인 안동장씨(安東張氏, 1598~1680)의 『음식디미방(飮食知味方)』에서는 기름에 튀겨 부풀린 과자에 고물을 묻히는 조리법을 이용한 과자를 강정이라 부르고 있다. 오늘날에는 사각형에 넓적하게 생긴 것은 입유과, 누에고치처럼 몽실몽실하게 생긴 것은 잔유과라고 부른다.The Korean traditional sweets are traditional Korean sweets and foods that have been used for traditional rituals such as rituals, weddings, and banquets. It is called. In the Chosun Dynasty (1598-1680) 's "Food Dimibang" in the Joseon Dynasty, confectionery using a recipe that pours junk into fried foods is called Gangjeong. Nowadays, what is widespread in the square is called the milkweed, and what looks dreamy like a cocoon is called the milkweed family.
한편, 식품으로서의 버섯은 독특한 향기와 맛, 영양가치 때문에 누구에게나 친근하게 널리 상용되는 것으로서, 목이버섯, 능이버섯, 송이버섯, 표고버섯, 느타리버섯, 팽나무버섯, 싸리버섯 등이 그 대표적인 종류이다. On the other hand, mushrooms as foods are widely used by anyone because of their unique aroma, taste, and nutritional value, and the typical types are mushrooms, shiitake mushrooms, shiitake mushrooms, shiitake mushrooms, oyster mushrooms, and shiitake mushrooms.
이러한 식용버섯은 수분이 70∼95%이며 5∼30%가 유기 및 무기성분으로 되어 있고, 건물(乾物) 중에는 15∼30%의 단백질, 2∼10%의 지방과 50% 내외의 가용성 무질소물이 들어 있고, 5∼10%의 조섬유와 칼륨 ㅇ인산 ㅇ석회 등의 무기질이 함유되어 있고, 일반적으로 맛이 좋은 식용버섯에는 아미노산 ㅇ마니트 ㅇ트레하로오스 등이 많이 들어 있으며 비타민 B₂와 D와 같은 여러 비타민류와 효소가 존재하고 있어 보건식품으로, 그리고 일반 채소에 못지않은 알칼리식품으로 인정받고 있다. 또한 버섯은 소화흡수율이 높은 항암성분을 다량 함유하고 있을 뿐만 아니라 저칼로리 식용소재로서 비만을 예방 또는 개선시키는 식품으로서의 가치를 높이 평가받고 있다. These edible mushrooms are 70 to 95% water, 5 to 30% organic and inorganic ingredients, and 15 to 30% protein, 2 to 10% fat and about 50% soluble nitrogen in dry matter. It contains water, and contains 5-10% crude fiber and minerals such as potassium, phosphoric acid, and lime. In general, delicious edible mushrooms contain a lot of amino acids, manite, and treharose. Many of the same vitamins and enzymes exist, making it a health food and an alkaline food no less than regular vegetables. In addition, mushrooms are highly valued as foods that prevent or improve obesity as a low-calorie food ingredient as well as a large amount of anti-cancer ingredients with high digestive absorption.
최근에는 이러한 버섯을 이용하여 음료, 차, 스낵 등의 가공식품으로 제조되고 있으나, 특히 버섯 스낵의 경우에 버섯을 건조시켜 분말화하여 스낵을 제조하여 버섯의 풍미를 제대로 살릴 수 없는 문제점이 있었다. Recently, such mushrooms have been manufactured as processed foods such as beverages, teas, snacks, etc. In particular, in the case of mushroom snacks, there is a problem in that it is not possible to properly utilize the mushroom flavor by drying the mushrooms and powdering the mushrooms.
이에 본 발명자는 버섯의 맛과 향을 최대한 살리면서도, 우리의 전통음식인 한과, 특히 유과의 형태로 제조하여 영양을 높이면서도 한과의 기호성을 증진시킬 수 있는 방법을 알아내고, 본 발명을 완성하기에 이르렀다.Therefore, the inventors found out a method that can improve the palatability of Korean traditional foods while improving the nutrition and flavor while maximizing the flavor and aroma of mushrooms, and preparing them in the form of Korean traditional foods, especially Yuga. Reached.
따라서 본 발명의 목적은 버섯을 이용하여 한과의 형태로 제조하되, 버섯의 맛과 향을 현저하게 향상시키는 한과의 제조방법과 이에 의하여 제조되는 한과를 제공함에 있다.Accordingly, an object of the present invention is to provide a method of manufacturing a Korean confectionery, which is prepared in the form of a confectionery using mushrooms, which significantly improves the taste and aroma of the mushroom, and the confectionery produced thereby.
상기와 같은 목적을 달성하기 위한 본 발명의 일 양태로서, As an aspect of the present invention for achieving the above object,
본 발명은 자연에서 채취한 버섯을 태양광에서 건조시킨 후, 알갱이와 분말로 분쇄시키는 버섯분쇄단계; 삭은 찹쌀가루 및 콩물을 준비하는 반죽재료준비단계; 상기 준비한 찹쌀가루와 콩물을 혼합하여 반죽을 제조하는 반죽제조단계; 상기 제조된 반죽을 증숙하고, 증숙한 반죽을 꽈리치기하여 반죽에 공기가 혼입되도록 후처리하는 반죽후처리단계; 상기 후처리된 반죽과 건조된 버섯 알갱이 및 건조된 버섯 분말을 혼합한 후, 밀대를 이용하여 반죽을 성형하고 건조시킴으로써 바탕을 제조하는 바탕제조단계; 상기 제조된 바탕을 60~70℃의 기름에서 불린 후, 180~200℃의 기름에서 한 번 더 튀기는 유탕단계; 및 상기 튀긴 바탕에 꿀이나 엿 또는 조청을 묻힌 후, 튀밥을 포함하는 고물을 묻힘으로써 한과를 제조하는 고물묻힘단계를 포함하여 이루어지는 것을 특징으로 하는 버섯알갱이와 버섯분말을 이용한 한과의 제조방법에 관한 것이다.The present invention is a mushroom pulverizing step of pulverizing the mushrooms taken in nature and dried in sunlight, and then granules and powder; Step of preparing the dough material to prepare the glutinous rice flour and soybeans; A dough manufacturing step of preparing a dough by mixing the prepared glutinous rice flour and bean water; A post-treatment step of steaming the prepared dough and post-treating the steamed dough to mix air into the dough; A base manufacturing step of preparing a ground by mixing the post-treated dough, dried mushroom grains and dried mushroom powder, and then molding and drying the dough using a straw; After the base is soaked in the oil of 60 ~ 70 ℃, the milking step of frying once more in 180 ~ 200 ℃ oil; And a method of manufacturing a mushroom using mushroom powder and mushroom powder, characterized in that it comprises a burying step of preparing a confectionery by burying the meat containing honey, malt or syrup on the fried ground, and then bubbling solids will be.
본 발명에 있어서, 상기 버섯분쇄단계에서 상기 버섯은 태양광에서 3~5일간 건조시킨 후, 그 중량비가 4~6: 2~3이 되도록 알갱이와 분말로 분쇄하되, 상기 버섯 알갱이는 0.15~5mm 크기인 것을 특징으로 한다. 버섯 알갱이의 크기를 0.15~5mm로 제한하는 것은 버섯 알갱이의 크기가 0.15mm 미만인 경우에는 버섯의 풍미가 느낄 수 없을 뿐만 아니라 유탕과정에서 버섯 알갱이가 과다하게 튀겨져서 갈변이 되기 때문이다. 한편 버섯 알갱이의 크기가 5mm를 초과하는 경우에는 식감이 좋지 않을 뿐만 아니라 유탕과정에서 버섯이 미처 익지 못하는 문제점이 있기 때문에 버섯 알갱이의 크기를 상술한 바와 같이 제한하였다.In the present invention, in the mushroom grinding step, the mushrooms are dried for 3 to 5 days in sunlight, and then pulverized into grains and powders such that the weight ratio is 4 to 6: 2 to 3, wherein the mushroom grains are 0.15 to 5 mm It is characterized by the size. Limiting the size of the mushroom grains to 0.15 to 5 mm is because when the size of the mushroom grains is less than 0.15 mm, the flavor of the mushrooms is not felt and the mushroom grains are excessively fried during browning, resulting in browning. On the other hand, when the size of the mushroom grains exceeds 5mm, not only the texture is bad, but also the mushrooms are not ripe during the milking process, so the size of the mushroom grains was limited as described above.
또한 본 발명에 있어서, 상기 반죽재료준비단계의 상기 삭은 찹쌀가루는 찹쌀을 깨끗이 세척한 후 하루에 2~3회씩 물을 교체하면서 10~30일간 물에 침지시켜 숙성시킨 다음 곱게 빻아서 준비하고, 상기 콩물은 콩을 깨끗이 세척한 후 8~12시간동안 물에 불린 다음, 불린 콩과 물을 1: 9~10의 중량비로 혼합하여 갈아줌으로써 콩물을 준비하는 것을 특징으로 한다.In addition, in the present invention, the chopped glutinous rice flour of the dough material preparation step is washed by cleaning the glutinous rice and then immersed in water for 10 to 30 days while replacing water 2 to 3 times a day, then finely prepared by grinding, The soybeans are soaked in water for 8 to 12 hours after cleansing the soybeans, characterized in that to prepare soybeans by mixing the soybeans and water mixed in a weight ratio of 1: 9 to 10.
또한 본 발명은 바탕제조단계에서, 건조된 버섯 알갱이 및 건조된 버섯 분말은 반죽 제조에 사용된 찹쌀가루 7중량부에 대해 각각 1~2중량부의 비율로 혼합하고, 상기 성형된 반죽은 수분함량이 5~10%가 되도록 건조시키는 것을 특징으로 한다. In another aspect, the present invention in the manufacturing step, the dried mushroom granules and dried mushroom powder is mixed in a ratio of 1 to 2 parts by weight with respect to 7 parts by weight of glutinous rice flour used for dough production, respectively, the molded dough is water content It is characterized by drying to 5 to 10%.
또한 본 발명에 있어서, 상기 버섯은 능이버섯, 송이버섯 및 표고버섯 중에서 선택되는 1종 이상의 버섯인 것을 특징으로 한다.
In addition, in the present invention, the mushroom is characterized in that at least one mushroom selected from tung mushroom, matsutake mushroom and shiitake mushroom.
본 발명의 다른 양태로서, 본 발명은 상기의 방법에 의하여 제조되는 버섯 알갱이와 버섯분말을 이용한 한과에 관한 것이다. As another aspect of the present invention, the present invention relates to a confectionery using mushroom grains and mushroom powder produced by the above method.
상술한 바와 같이, 본 발명은 버섯을 이용하여 한과를 제조함으로써 버섯의영양을 배가시킨 한과를 제조하되, 자연에서 채취한 버섯을 태양광에서 건조시킴으로써 버섯이 가지고 있는 본래의 풍미를 해하지 않고 건조시키고, 이를 다시 소정크기의 알갱이와 분말의 두 가지 형태로 분쇄하여 반죽에 포함시켜 한과 바탕을 제조함으로써 버섯알갱이에 의하여 한과를 먹을 때 버섯의 맛과 풍미를 최대한 살려 기호성을 현저하게 향상시킨 효과가 있다. As described above, the present invention is to produce a confectionery by doubling the nutrition of the mushroom by preparing a confectionery using the mushroom, and dried without harming the original flavor of the mushroom by drying the mushrooms collected in nature in sunlight In addition, it is crushed into two types of granules and powders of a predetermined size and included in the dough to prepare a confectionery base, which greatly improves palatability by maximizing the taste and flavor of mushrooms when eating confectionery by mushroom grains .
도 1은 본 발명의 일 실시예에 따른 한과의 제조공정을 나타낸 것이다.1 shows a manufacturing process of a confectionery according to an embodiment of the present invention.
이하, 본 발명을 실시예에 의하여 상세히 설명하나, 본 발명의 권리범위가 이에 한정되는 것은 아니다.
Hereinafter, the present invention will be described in detail with reference to examples, but the scope of the present invention is not limited thereto.
<실시예 1>≪ Example 1 >
(1) 버섯의 분쇄(1) grinding of mushrooms
먼저, 자연산 버섯 1~1.5kg을 채취하고, 태양광을 이용하여 3일 동안 완전건조시켰다. First, 1 ~ 1.5kg of wild mushrooms were collected and completely dried for 3 days using sunlight.
다음으로, 분쇄기를 이용하여 건조된 버섯 중 2/3는 직경이 약 3mm 정도가 되도록 알갱이 형태로 분쇄하고, 나머지는 좀 더 분쇄하여 분말 형태로 분쇄하였다.Next, two-thirds of the mushrooms dried using the grinder were pulverized in the form of grains to have a diameter of about 3 mm, and the remainder was further pulverized into powder form.
(2) 찹쌀가루 및 콩물의 준비(2) Preparation of glutinous rice flour and soybean water
찹쌀 10kg을 깨끗이 세척하고, 하루에 2~3회씩 물을 교체하면서 15일간 물에 담가두어 골마지가 피도록 숙성시켰다. 골마지는 곰팡이의 일종으로 발효를 돕는 역할을 하는데, 골마지가 피는 상태는 물에 하얀색 부유물이 뜨는 상태를 말한다. 삭은 찹쌀은 여러 번 헹구어 씻고 건져서 곱게 빻아 찹쌀가루를 얻었다.10kg of glutinous rice was washed cleanly, soaked in water for 15 days while replacing water 2-3 times a day, and aged to avoid ridges. Golmargi is a type of fungus that helps fermentation. Golgi blooming is the state of floating white floats in the water. The washed glutinous rice was rinsed several times, washed and dried to grind finely to obtain glutinous rice flour.
생콩 200g을 10시간 정도 물에 불린 후, 불린 콩의 9배 되는 물을 넣고 믹서기에서 갈아 콩물을 얻었다.After 200g of soybeans were soaked in water for about 10 hours, 9 times as much water as soybeans was added and ground in a blender to obtain soybean water.
(3) 바탕의 제조 (3) manufacturing of the base
상기에서 얻은 찹쌀가루에 콩물을 조금씩 넣으면서 반죽하고, 찜솥에 젖은 면보를 깔고, 반죽을 안치고, 찌는 도중에 위아래를 뒤집어 고루 익히도록 하였다. 쩌낸 반죽은 떡판에 쏟아서 방망이로 꽈리가 일도록 힘껏 치대어 반죽이 끈적하게 방망이에 달라붙는 정도로 치대었다. 다음으로, 반죽을 제조한 찹쌀가루와, 버섯알갱이, 버섯분말의 중량비가 7: 2: 1이 되도록 버섯알갱이와 버섯분말을 찹쌀반죽에 첨가하여 조금 더 치댄 후, 넓은 밀판에 번가루를 뿌리고 상기 치댄 떡을 쏟아서 위에도 번가루를 뿌리고 방망이로 0.5cm 두께로 얇게 밀어 길이 4cm, 폭 1cm의 강정 크기로 썰어 바탕을 제조하였다. 상기 성형한 바탕은 하루 동안 자연 건조시켜 수분 함량이 5~10%가 되도록 말린 후, 차곡차곡 쌓아 공기, 습기가 안 통하도록 밀봉한 후 4 ~ 5일간 보관하였다.Knead the glutinous rice powder obtained in the above while kneading little by little, lay a wet cotton cloth in a steaming pot, do not knead the dough, it was cooked upside down and upside down during steaming. The battered dough was poured into a rice cake and kneaded with bat to the point so that the dough sticked to the bat. Next, add the glutinous rice flour, mushroom grains, and mushroom powder to the glutinous rice dough so that the weight ratio of the dough, the mushroom grains, and the mushroom powder is 7: 2: 1, and then knead a little more, sprinkle flour on a wide wheat plate and knead the above. The rice cake was poured and sprinkled with flour, and the bat was thinly sliced to a thickness of 0.5 cm with a bat to prepare a ground with a size of 4 cm in length and 1 cm in width. The molded ground was naturally dried for one day, dried to 5 to 10% moisture content, and then piled up one by one, sealed to prevent air and moisture, and then stored for 4 to 5 days.
(4) 바탕 튀기기(4) background flip
상기에서 제조된 바탕은 먼저 6~70℃로 미지근한 정도의 식용유에 불리고, 식용유를 가열하여 180℃ 이상의 고온이 되도록 하여 한 번 더 튀겨주었다. The ground prepared above was first called lukewarm oil at 6-70 ° C., and was heated once more by heating the cooking oil to a high temperature of 180 ° C. or more.
(5) 조청과 고물 준비 및 한과 제조(5) preparation of syrup and antiques and manufacture of confectionery
냄비에 물과 설탕을 1컵씩 넣어 1컵 분량이 되도록 졸여서 시럽을 만들어 식힌 뒤 꿀을 섞어서 조청을 만들고, 약 70℃가 되도록 한 후, 상기 튀긴 바탕에 묻혔다. 고물로는 멥쌀튀밥 5~6kg과 검은 깨 5~6kg을 준비하여, 상기 조청을 묻힌 바탕에 묻혀 내어 한과를 완성하였다.
1 cup each of water and sugar in a pot boiled to make a cup of syrup to cool, and then mixed with honey to make a crude syrup, it was about 70 ℃ and then buried in the fried ground. As a junk food, 5 ~ 6kg of non-glutinous rice and 5 ~ 6kg of black sesame seeds were prepared.
<실시예 2><Example 2>
상기 실시예 1에 의한 방법으로 제조하되, 자연에서 채취한 버섯을 건조기를 이용하여 열풍 건조시킨 다음 한과를 제조하였다.
Prepared by the method according to Example 1, the mushrooms collected in nature was hot-air dried using a dryer to prepare a confectionery.
<실시예 3><Example 3>
상기 실시예 1에 의한 방법으로 제조하되, 버섯 알갱이의 크기가 0.05~0.1mm가 되도록 분쇄한 다음 한과를 제조하였다.
Prepared by the method according to Example 1, but was milled so that the size of the mushroom grains 0.05 ~ 0.1mm to prepare a confectionery.
<실시예 4><Example 4>
상기 실시예 1에 의한 방법으로 제조하되, 버섯 알갱이의 크기가 5~6 mm가 되도록 분쇄한 다음 한과를 제조하였다.
Prepared by the method according to Example 1, but was milled so that the size of the mushroom grains 5 ~ 6 mm to prepare a confectionery.
<실시예 5><Example 5>
상기 실시예 1에 의한 방법으로 제조하되, 건조된 버섯을 완전 분쇄하여 전부 분말이 되도록 한 다음 한과를 제조하였다.
Prepared by the method according to Example 1, the dried mushrooms were completely pulverized to become a powder and then prepared a confectionery.
<실시예 6><Example 6>
상기 실시예 1에 의한 방법으로 제조하되, 버섯을 전혀 함유하지 않도록, 찹쌀가루와 콩물로만 반죽하여 한과를 제조하였다.
Prepared by the method according to Example 1, but did not contain any mushrooms, was prepared only by kneading with glutinous rice flour and soybean water to prepare a confectionery.
<실험예 1><Experimental Example 1>
실시예 1~6에 따라 제조된 한과에 대한 관능평가를 위하여, 30명의 평가원을 선정하여 버섯 향이 나는 정도(향미), 한과 특유의 감칠맛 및 전체적인 기호도를 평가하였다. 그 결과는 10점 평가법으로 나타내었다. For the sensory evaluation of the Korean confectionery prepared according to Examples 1 to 6, 30 evaluation members were selected to evaluate the degree of mushroom flavor (flavor), umami unique taste and overall acceptability. The result was shown by the 10-point evaluation method.
(1-------------------5-------------------10)(1 ------------------- 5 ------------------- 10)
아주 나쁨 보 통 아주 좋음
Very bad Usually very good
상기 표 1 내지 표 6에서 확인할 수 있는 바와 같이 표 1의 경우가 버섯향이 가장 살아있고, 한과 특유의 감칠맛도 보다 풍부해져서 전체적인 기호도가 매우 높게 평가됨을 확인할 수 있었다. 표 2에서 확인할 수 있는 바와 같이 버섯을 열풍건조시킨 경우(실시예 2)에는 태양건조에 비하여 상대적으로 버섯향이 감소되고 이로 인해 전체적인 기호도가 다소 감소되는 평가를 받았고, 버섯알갱이의 크기가 너무 작거나(표 3) 큰 경우(표 4)에는 버섯을 알갱이 없이 완전히 분말화한 경우(표 5)에 비해서는 버섯향이 보다 가미되어 향미에 있어 보다 높은 평가를 받았으나 버섯 알갱이가 3mm 정도인 경우(표 1)에 비하여 향미가 상당히 감소되었고, 버섯알갱이가 너무 큰 경우에는 알갱이에 의하여 식감이 다소 저해된다는 평가가 있었다. 또한 표 5와 표 6에서 확인 할 수 있는 바와 같이 버섯을 완전히 분말화하여 함유한 경우(표 5) 버섯의 풍미가 거의 느낄 수 없었다는 평가를 받았고, 버섯이 전혀 포함되지 않은 전통적인 한과(표 6)의 경우에는 버섯을 함유하는 다른 한과에 비하여 상대적으로 향미나 감칠맛이 적은 것으로 평가되어 전체적으로 기호도가 상당히 낮은 평가를 받았다.상기와 같은 관능평가의 결과로부터 태양광하에서 건조시킨 버섯을 약 3mm 정도의 크기로 분쇄한 버섯알갱이와 완전히 분쇄시킨 버섯분말로 제조하고 이를 이용하여 한과를 제조하는 경우가, 버섯의 맛과 풍미를 최대로 하여 전체적인 기호도가 매우 향상됨을 확인할 수 있었다. As can be seen in Tables 1 to 6, Table 1 shows that mushroom flavor is the most alive, and the rich flavor unique to the confection is so rich that the overall acceptability is very high. As can be seen in Table 2, when the mushrooms were hot-air-dried (Example 2), the mushroom flavor was relatively reduced compared to the sun-dried, and thus the overall preference was slightly reduced, and the size of the mushroom grains was too small or (Table 3) In large cases (Table 4), mushrooms were more powdered without granules (Table 5). Compared to), the flavor was considerably reduced, and if the mushroom grains were too large, there was an evaluation that the texture was slightly inhibited by the grains. In addition, as can be seen in Table 5 and Table 6, when the mushroom was completely powdered and contained (Table 5), it was evaluated that the flavor of the mushroom was hardly felt, and the traditional Korean confectionery containing no mushroom at all (Table 6). In the case of, it was evaluated that the taste and taste were relatively low compared to other Korean confections containing mushrooms, and the overall acceptability was considerably lowered. From the sensory evaluation results, the dried mushrooms under sunlight were about 3 mm in size. It was confirmed that the preparation of Korean confectionery using mushroom granules and fully ground mushroom powder using the same, the maximum taste and flavor of the mushrooms, greatly improved the overall preference.
Claims (8)
삭은 찹쌀가루 및 콩물을 준비하는 반죽재료준비단계;
상기 준비한 찹쌀가루와 콩물을 혼합하여 반죽을 제조하는 반죽제조단계;
상기 제조된 반죽을 증숙하고, 증숙한 반죽을 꽈리치기하여 반죽에 공기가 혼입되도록 후처리 가공을 하는 반죽후처리단계;
상기 후처리된 반죽에 상기 찹쌀가루 7중량부에 대해 건조된 버섯알갱이 1~2중량부 및 건조된 버섯분말 1~2중량부의 비율로 각각 혼합한 후, 밀대를 이용하여 반죽을 성형하고 건조시킴으로써 바탕을 제조하는 바탕제조단계;
상기 제조된 바탕을 60~70℃의 기름에서 불린 후, 180~200℃의 기름에서 한번 더 튀기는 유탕단계; 및
상기 튀긴 바탕에 꿀이나 엿 또는 조청을 묻힌 후, 튀밥을 포함하는 고물을 묻힘으로써 한과를 제조하는 고물묻힘단계;를 포함하여 이루어지는 것을 특징으로 하는 버섯알갱이와 버섯분말을 이용한 한과의 제조방법.
Mushroom crushing step of drying the mushrooms collected in nature for 3 to 5 days in sunlight, and then crushing each of the mushroom grains and mushroom powder having a size of 0.15 to 5 mm;
Step of preparing the dough material to prepare the glutinous rice flour and soybeans;
A dough manufacturing step of preparing a dough by mixing the prepared glutinous rice flour and bean water;
Steaming the prepared dough, kneading the steamed dough to kneading the post-treatment step to mix the air into the dough;
By mixing each of the post-processed dough in the ratio of 1 to 2 parts by weight of dried mushroom grains and 1 to 2 parts by weight of dried mushroom powder with respect to 7 parts by weight of the glutinous rice flour, by molding and drying the dough using a straw A background manufacturing step of preparing a background;
After the base is soaked in oil of 60 ~ 70 ℃, frying step once more in oil of 180 ~ 200 ℃; And
Method of manufacturing a confectionery using mushroom grains and mushroom powder, characterized in that comprises;
상기 반죽재료준비단계의 상기 찹쌀가루는 찹쌀을 깨끗이 세척한 후 하루에 2~3회씩 물을 교체하면서 10~30일간 물에 침지시켜 숙성시킨 다음 곱게 빻아서 준비하고,
상기 콩물은 콩을 깨끗이 세척한 후 8~12시간 물에 불린 다음, 불린 콩과 물을 1: 9~10의 중량비로 혼합하여 갈아줌으로써 콩물을 준비하는 것을 특징으로 하는 버섯알갱이와 버섯분말을 이용한 한과의 제조방법.
The method of claim 1,
The glutinous rice flour of the dough material preparation step is to clean the glutinous rice and then immersed in water for 10 to 30 days while replacing the water 2-3 times a day, then aged finely prepared,
The soybeans were soaked in water for 8 to 12 hours after the cleansing of the beans, and then mixed with soybeans and water in a weight ratio of 1: 9 to 10 to prepare soybeans. Method of manufacturing Korean confectionery.
상기 바탕제조단계에서 상기 성형된 반죽은 수분함량이 5~10%가 되도록 건조시키는 것을 특징으로 하는 버섯알갱이와 버섯분말을 이용한 한과의 제조방법.
The method of claim 1,
The method of manufacturing a confectionery using mushroom grains and mushroom powder, characterized in that the molded dough in the background manufacturing step is dried to 5 to 10% moisture content.
상기 버섯은 능이버섯, 송이버섯 및 표고버섯 중에서 선택되는 1종 이상의 버섯인 것을 특징으로 하는 버섯알갱이와 버섯분말을 이용한 한과의 제조방법.
The method according to any one of claims 1, 3 or 5,
The mushroom is a method of manufacturing a Korean family of mushroom kernels and mushroom powder, characterized in that at least one mushroom selected from among mushrooms, mushrooms and shiitake mushrooms.
A confectionery using mushroom grains and mushroom powder, characterized in that prepared by the method of any one of claims 1, 3 or 5.
상기 버섯은 능이버섯, 송이버섯 및 표고버섯 중에서 선택되는 1종 이상의 버섯인 것을 특징으로 하는 버섯알갱이와 버섯분말을 이용한 한과.The method of claim 7, wherein
The mushroom is a family of mushrooms and mushroom powder, characterized in that the mushroom powder and one or more mushrooms selected from among mushrooms, mushrooms and shiitake mushrooms.
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