KR102159335B1 - Manufacturing method of manju and sweet jelly of red beans using dried pear and, mandju and sweet jelly of red beans thereby the same that - Google Patents
Manufacturing method of manju and sweet jelly of red beans using dried pear and, mandju and sweet jelly of red beans thereby the same that Download PDFInfo
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- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
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- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
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- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
Description
본 발명은 건조 배를 이용한 만주 및 양갱 제조방법 및 이에 의해 제조된 만주 및 양갱에 관한 것으로서, 건조 배를 이용하여 만주 및 양갱을 제조하는 새로운 방법 및 이에 의해 제조되어 풍미가 좋아 기호도가 좋은 새로운 만주 및 양갱에 관한 것이다. The present invention relates to a method for manufacturing manju and yokan using dried pears, as well as to a manju and yokan prepared by the same, and a new method for producing manju and yokan using a dried pear, and a new manju with good flavor and good taste produced by the same. And it relates to yokan.
배는 가을을 대표하는 과일로서 맛도 좋을 뿐만 아니라 영양도 우수하다. 배는 독특한 단맛과 시원한 맛을 지닌 알칼리성 식품으로서, 퀘르세틴과 루테오닌과 같은 플라보노이드 화합물, 클로제닉산, 카테킨산, 알부틴 등 다양하고 풍부한 폴리페놀화합물을 함유하고 있으며, 이러한 생리기능성 물질들은 생체 내에서 면역자극활성, 항산화 활성, 콜레스테롤저하 활성, 항고혈압 활성 또는 항염증 활성 등의 기능을 가진다. Pear is a fruit representing autumn, not only tastes good, but also has excellent nutrition. Pear is an alkaline food with a unique sweet and cool taste, and contains flavonoid compounds such as quercetin and luteonine, and various and abundant polyphenol compounds such as clogenic acid, catechinic acid, and arbutin, and these physiologically functional substances are in vivo. Has functions such as immunostimulatory activity, antioxidant activity, cholesterol-lowering activity, antihypertensive activity, or anti-inflammatory activity.
그리고, 잘 알려진 바와 같이, 배에는 소화효소가 풍부하여 음식 소화에 도움이 되며, 배의 독특한 석세포 및 식이섬유는 배변을 촉진시켜 변비를 예방하고 대장암을 예방하는 효과가 있으며, 기관지염, 가래, 기침을 다스리는 거담 효과가 있다. And, as is well known, the stomach is rich in digestive enzymes, which helps digest food, and its unique stone cells and dietary fiber promote bowel movements to prevent constipation and prevent colon cancer, bronchitis, phlegm , It has an expectorant effect to relieve cough.
특히, 우리나라 배는 맛과 향이 좋아서 세계적인 과일로 명성을 떨치고 있는데, 특히, 나주 배는 영산강 유역의 질 좋은 토양과 최적의 기후조건, 그리고 오랜 배 재배기술의 축적으로 당도가 높고 맛이 뛰어나다. 이러한 나주 배는 임금님께 진상되었을 정도로 우수성을 인정받아 왔으며, 현재까지도 우리나라 배의 대명사로 일컬어지고 있다. In particular, Korean pears are renowned as a world-renowned fruit because of their good taste and scent. In particular, Naju pears have high sugar content and excellent taste due to the high quality soil of the Youngsan River basin, optimal climate conditions, and the accumulation of long pear cultivation techniques. These Naju boats have been recognized for their excellence to the extent that they have been presented to the king, and are still regarded as synonymous with Korean boats.
한편, 이러한 배를 일상생활에서 좀 더 많이 접할 수 잇도록 배를 이용한 가공식품들이 시판되고 있는데, 대부분이 배즙이나 배과육을 이용한 음료 종류로서, 배를 이용한 가공식품이 다양화되지 못하고 있다. On the other hand, processed foods using pears are commercially available so that such pears can be accessed more in daily life. Most of them are beverages using pear juice or pear flesh, and processed foods using pears have not been diversified.
본 발명은 상기와 같은 배의 장점에 착안하여 일상생활에서 배를 좀 더 많이 접할 수 있도록 하기 위해 제안된 것으로서, 건조 배를 이용하여 만주와 양갱을 제조하는 새로운 방법 및 이에 의해 제조되어 풍미가 우수하여 소비자들의 기호도가 높으며, 배의 영양이 더해져서 건강에도 유익한 새로운 만주 및 양갱을 제공하는 것이다. The present invention has been proposed in order to allow more contact with pears in daily life by focusing on the advantages of pears as described above, and a new method of manufacturing manju and yokan using dried pears, and manufactured thereby, has excellent flavor. Therefore, consumers' preference is high, and the nutrition of pears is added to provide new manju and yokan that are beneficial to health.
본 발명의 특징에 따르면, (1) 만주피 반죽을 만드는 과정; (2) 백앙금 100중량부에 대해 칩형태의 건조 배 8~20중량부, 배조림 10~15중량부를 배합하여 만주소를 만드는 과정; (3) 상기 (1)과정에 만든 만주피 반죽을 일정량 씩 분할하여 납작하게 펼친 다음, 그 위에 상기 (2)과정에서 만든 만주소를 일정량 올려놓고 만주피를 오므려서 만주를 빚는 과정; 및 (4) 상기 (3)과정에서 빚은 만주를 굽는 과정; 을 포함하며, 상기 배조림은 껍질을 벗겨서 잘 게 썬 배 100중량부에 대해 백설탕 4~5중량부, 황설탕 12~13중량부, 계피 0.15~0.2중량부, 건포도 8~10중량부, 버터 3~4중량부를 배합하여 조려서 만든 것을 특징으로 하는 건조 배를 이용한 만주제조방법 및 이에 의해 제조된 건조 배를 이용한 만주가 제공된다.According to a feature of the present invention, (1) the process of making manjupi dough; (2) The process of making Manju by blending 8 to 20 parts by weight of dried pears in the form of chips and 10 to 15 parts by weight of pear stew with respect to 100 parts by weight of white sediment; (3) The process of making manju by dividing the manjupi dough made in the above (1) step by a certain amount and spreading it flat, then placing a certain amount of manjupi dough made in the step (2) on top of the manjupi dough made in the above step (1), and squeezing the manjupi; And (4) baking the manju made in the step (3); Including, The pear boiled 4 to 5 parts by weight of white sugar, 12 to 13 parts by weight of brown sugar, 0.15 to 0.2 parts by weight of cinnamon, 8 to 10 parts by weight of raisins, butter with respect to 100 parts by weight of peeled and finely chopped pears Manju production method using a dried pear, characterized in that made by mixing 3-4 parts by weight and boiled, and manju using the dried pear produced thereby is provided.
본 발명의 다른 특징에 따르면, 상기 (1)과정은 중력분, 쌀가루, 배껍질 건조분말을 혼합한 것을 계란 노른자를 푼 연유로 반죽하여 이루어지며, 연유 100중량부에 대해 계란 노른자 30~35중량부, 중력분 65~70중량부, 쌀가루 32~42중량부 사용하며, 상기 배껍질 건조분말은 중력분 100중량부에 대해 10~25중량부 배합된다. According to another feature of the present invention, the step (1) is made by kneading a mixture of gravitational flour, rice flour, and dry pear shell powder with condensed milk with egg yolk, and 30 to 35 parts by weight of egg yolk per 100 parts by weight of condensed milk. , 65 to 70 parts by weight of gravity powder, 32 to 42 parts by weight of rice flour are used, and the dried pear shell powder is blended in 10 to 25 parts by weight based on 100 parts by weight of the gravity powder.
본 발명의 또 다른 특징에 따르면, (1) 팥앙금 100중량부에 대해 한천분말 4~6중량부, 칩형태의 건조 배 5~15중량부, 설탕 75~85중량부, 소금 0.5~0.7중량부, 물 100중량부, 물엿 60~65중량부 배합하여 재료배합물을 만드는 과정; (2) 한천분말이 용해되도록 상기 재료배합물을 가열하는 과정; 및 (3) 상기 (2)과정에서 가열된 재료배합물을 성형틀에 붓고 굳혀서 탈형하는 과정; 을 포함하는 것을 특징으로 하는 건조 배를 이용한 양갱 제조방법 및 이에 의해 제조되는 양갱이 제공된다. According to another feature of the present invention, (1) 4 to 6 parts by weight of agar powder, 5 to 15 parts by weight of dry pears in the form of chips, 75 to 85 parts by weight of sugar, 0.5 to 0.7 parts by weight of salt based on 100 parts by weight of red bean sediment , 100 parts by weight of water, 60 to 65 parts by weight of starch syrup are blended to make a material mixture; (2) heating the material mixture so that the agar powder is dissolved; And (3) pouring the material mixture heated in the step (2) into a mold and hardening it to demold. There is provided a yokan manufacturing method using a dry pear, characterized in that it comprises a, and yokan produced thereby.
본 발명의 또 다른 특징에 따르면, 상기 (3)과정은 (a) 상기 (2)과정에서 가열된 재료배합물을 성형틀의 일부만 채워지도록 붓는 과정; (b) 상기 (a)과정에서 성형틀에 부어진 재료배합물을 굳히는 과정; (c) 껍질을 벗겨서 잘 게 썬 배 100중량부에 대해 백설탕 4~5중량부, 황설탕 12~13중량부, 계피 0.15~0.2중량부, 건포도 8~10중량부, 버터 3~4중량부를 배합하여 조려서 만든 배조림을 상기 (b)과정에서 굳혀진 재료배합물 위에 올려놓는 과정; 및 (d) 상기 성형틀에 상기 (2)과정에서 가열된 재료배합물을 추가로 붓고 굳혀서 탈형하는 과정;으로 이루어진다. According to another feature of the present invention, the step (3) includes: (a) pouring the material mixture heated in the step (2) so that only a part of the mold is filled; (b) hardening the material mixture poured into the molding mold in the step (a); (c) 4 to 5 parts by weight of white sugar, 12 to 13 parts by weight of brown sugar, 0.15 to 0.2 parts by weight of cinnamon, 8 to 10 parts by weight of raisins, 3 to 4 parts by weight of butter for 100 parts by weight of peeled and chopped pears Putting the pear stew made by mixing and simmering it on the material mixture hardened in the step (b); And (d) a process of additionally pouring and hardening the material mixture heated in the step (2) into the molding mold to demold.
본 발명의 또 다른 특징에 따르면, 상기 (1) 과정에서는 팥앙금 100중량부에 대해 한천분말 4~6중량부, 칩형태의 건조 배 5~10중량부, 설탕 75~85중량부, 소금 0.5~0.7중량부, 물 100중량부, 물엿 60~65중량부 배합되고, 배껍질 건조분말을 10~15 중량부 더 추가된다. According to another feature of the present invention, in the process (1), 4 to 6 parts by weight of agar powder, 5 to 10 parts by weight of dry pear in the form of chips, 75 to 85 parts by weight of sugar, 0.5 to salt 0.7 parts by weight of water, 100 parts by weight of water, 60 to 65 parts by weight of starch syrup are blended, and 10 to 15 parts by weight of dry pear shell powder is further added.
이상과 같은 구성을 가지는 본 발명은 건조 배를 이용하여 만주 및 양갱을 제조하는 새로운 방법으로서, 이러한 본 발명에 의해서는 배맛과 배향을 가지며 건조 배에 의한 독특한 심감도 가지는 풍미가 우수한 새로운 만주 및 양갱을 제조할 수 있다. The present invention having the above configuration is a new method of manufacturing manju and yokan by using dried pears, and by this invention, new manju and yokan excellent in flavor having pear taste and orientation and unique sensibility by drying pear. Can be manufactured.
또한, 본 발명에 의해 제조되는 만주 및 양갱을 먹음으로써 배의 영양 및 약리성분을 섭취하게 된다는 측면에서 본 발명에 의해 제조되는 만주 및 양갱은 건강에도 유익하다. 또, 건조 배와 더불어 배껍질 건조분말이 추가로 첨가되어 배 과육에 못지않게 영양성분이 많이 함유된 배껍질을 활용함으로써, 건강에도 더욱 유익하며, 코스트도 절감되고, 폐시되는 배껍질의 양을 줄일 수 있다는 측면에서 환경친화적인 장점도 가진다. In addition, manju and yokan prepared by the present invention are beneficial to health in terms of ingesting the nutritional and pharmacological components of the pear by eating manju and yokan prepared by the present invention. In addition, pear skin dry powder is additionally added along with the dried pears, and by utilizing pear skins containing a lot of nutrients as well as pear flesh, it is more beneficial to health, reduces cost, and reduces the amount of discarded pear skins. It also has an eco-friendly advantage in that it can be reduced.
뿐만 아니라 본 발명은 종래의 만주 및 양갱과 차별화되는 맛을 가지는 새로운 먹거리를 제공함으로써, 소비자들의 먹거리의 선택폭을 넓혀주며, 배의 소비를 촉진하고, 특히, 상대적으로 상품가치가 떨어지는 배를 건조시켜 사용함으로써, 배 과수농가의 수입증대에도 기여한다. In addition, the present invention provides new foods with a taste that is differentiated from conventional manju and yokan, thereby broadening the choice of food for consumers, promoting consumption of pears, and in particular, drying pears with relatively low product value. By using it, it also contributes to increasing the income of pear farmers.
도 1은 본 발명의 제1실시예에 의해 제조된 만주 사진
도 2는 본 발명의 제3실시예에 의해 제조된 양갱 사진1 is a photograph of Manchuria manufactured according to the first embodiment of the present invention
Figure 2 is a photograph of the yokan manufactured by the third embodiment of the present invention
이하에서, 본 발명을 각 실시예에 따라 좀 더 구체적으로 설명한다.Hereinafter, the present invention will be described in more detail according to each embodiment.
본 발명의 제1실시예는 건조 배를 이용하여 만주를 제조하는 방법에 관한 것으로서, 다음과 같은 과정으로 이루어진다. The first embodiment of the present invention relates to a method of manufacturing manju using a dried pear, and consists of the following process.
1) 만주피 반죽을 만드는 과정1) The process of making manjupi dough
중력분과 쌀가루를 연유와 계란 노른자로 반죽하여 만주피 반죽을 만드는데, 먼저 믹싱볼에 연유와 계란 노른자를 풀어 준 뒤, 체 친 중력분과 쌀가루를 넣고 혼합하여 만주피 반죽을 만든다. 바람직하게는 만주피의 맛과 식감을 고려할 때 연유 100중량부에 대해 계란 노른자 30~35중량부, 중력분 65~70중량부, 쌀가루 32~42중량부 배합한다. 그리고 만주피 반죽은 냉장고에서 20~30분 정도 숙성시켜 둔다. Gravity flour and rice flour are kneaded with condensed milk and egg yolk to make manjupi dough. First, loosen the condensed milk and egg yolk in a mixing bowl, then add sifted gravity flour and rice flour to make manjupi dough. Preferably, when considering the taste and texture of manjupi, 30 to 35 parts by weight of egg yolk, 65 to 70 parts by weight of gravitational flour, and 32 to 42 parts by weight of rice flour are blended with respect to 100 parts by weight of condensed milk. And let the manjupi dough mature in the refrigerator for 20 to 30 minutes.
2) 만주소를 만드는 과정2) The process of making Manju
백앙금, 건조 배. 배조림을 만들고, 이들을 배합하여 만주소를 만든다.White sediment, dry pear. Make pears and combine them to make Manju.
상기 백앙금은 강남콩으로 만든 것으로서, 공지된 것을 사용한다. The white bean paste is made of gangnam beans, and known ones are used.
상기 건조 배는 세척한 배를 껍질을 벗기고 잘게 썰어서 말린 것으로서, 칩형태를 가진다. 배가 과도하게 건조되면, 질겨서 식감이 좋지 않으므로, 바람직하게는 수분함량이 25~30% 정도 되도록 배를 건조시켜서 건조 배를 만든다. 영양학적인 측면에서는 배껍질을 벗기지 않고 만드는 것이 좋으나, 배껍질의 거친 식감에 의해 만주소의 식감이 저하될 우려가 있으므로 배껍질을 제거하여 건조 배를 만드는 것이 바람직하다. The dried pears are dried by peeling the washed pears and chopping them finely, and have a chip shape. If the pear is excessively dried, it is tough and the texture is not good. Therefore, the pear is preferably dried so that the moisture content is about 25 to 30% to make a dried pear. From a nutritional point of view, it is better to make the pear skin without peeling it, but it is desirable to remove the pear skin to make dried pears because there is a concern that the texture of the manchurian may be degraded by the rough texture of the pear skin.
그리고 배조림은 세척하여 껍질을 벗긴 배를 잘게 썬 다음, 백설탕, 황설탕, 계피, 건포도, 버터를 넣고 가열하여 끓어오르면 약한 불로 조려서 만든 것이다. 바람직하게는 잘게 썬 배 100중량부에 대해 백설탕 4~5중량부, 황설탕 12~13중량부, 계피 0.15~0.2중량부, 건포도 8~10중량부, 버터 3~4중량부 배합하여 배조림을 만든다. 전술한 바와 같이, 영양학적인 측면에서는 배껍질을 벗기지 않고 배조림을 만드는 것이 바람직할 것이나, 배껍질을 벗기지 않고 배조림을 만들면 배껍질의 거친 식감에 의해 만주속의 식감이 저하될 우려가 있으므로 배껍질을 제거하고 배조림을 만든다. 이와 같이 만든 배조림은 배의 맛과 향에 건포도의 새콤달콤한 맛이 더해져서 풍미가 좋으며, 배조각과 건포도가 씹히기 때문에 식감도 좋다. After washing, peeled pears are cut into small pieces, then boiled with white sugar, brown sugar, cinnamon, raisins, and butter, heated to a boil, and cooked over low heat. Preferably, 4 to 5 parts by weight of white sugar, 12 to 13 parts by weight of brown sugar, 0.15 to 0.2 parts by weight of cinnamon, 8 to 10 parts by weight of raisins, and 3 to 4 parts by weight of butter are mixed with respect to 100 parts by weight of chopped pears. Make As described above, from a nutritional point of view, it would be desirable to make pears without peeling the pears, but if you make pears without peeling the pears, there is a risk that the texture of the manju is degraded by the rough texture of the pears. And make pears. The pear stew made in this way has a good flavor because the sweet and sour taste of raisins is added to the taste and aroma of pears, and the texture is good because the pear slices and raisins are chewy.
바람직하게는 건조 배 또는 배조림은 상처가 있는 등 상품성이 떨어지는 배를 사용하여 만드는데, 상품성이 떨어지는 배를 사용하면 배 재배농가의 수익증대는 물론이며, 본 발명의 원가를 절감할 수 있는 이점이 있다. Desirably, dried pears or pears are made using pears with poor marketability such as scratches, but using pears with poor marketability not only increases the profits of pear growers, but also has the advantage of reducing the cost of the present invention. .
이와 같이 만든 만주소는 건조 배 및 배조림에 의해 배맛과 배향을 가지며, 배조림에 함유된 배조각과 건포도 및 건조 배에 의해 독특한 식감도 가진다. 이러한 만주소를 만드는 과정에서 건조 배와 배조림을 상대적으로 많이 배합할수록 만주 소에서 배맛과 배향이 강하게 날 것이나, 만주소의 당도, 점도, 식감 등을 고려할 때 바람직하게는 백앙금 100중량부에 대해 건조 배 8~20중량부, 배조림 10~15중량부를 배합한다. Manjutsu made in this way has pear taste and orientation by dried pears and pears, and unique texture by pear pieces, raisins and dried pears contained in pears. In the process of making manjuo, the more dried pears and pears are mixed, the stronger the taste and orientation of the pears will be in the manchuria, but considering the sweetness, viscosity, and texture of the manchuria, preferably 100 parts by weight of white peppers are dried. Mix 8 to 20 parts by weight of pears and 10 to 15 parts by weight of pears.
3) 만주를 빚는 과정3) The process of making manju
만들어 놓은 만주피 반죽을 일정량으로 분할하고, 만주소도 일정량 분할하여 동그랗게 만들어 놓는다. 분할해 놓은 만주피 반죽을 넓게 펴고 만주 속을 넣고 둥글납작한 형태로 만주를 빚는다. 바람직하게는 만주피 반죽은 18g씩 분할하고, 만주소는 20g씩 분할하여 만주는 빚는다. 계란 노른자를 풀어서 빚어 놓은 만주 표면에 바른다. Divide the prepared manjupi dough into a certain amount, and divide the manjudo into a certain amount to make it round. Spread the sliced manjupi dough, add the inside of the manju, and make the manju in a flat shape. Preferably, manjupi dough is divided by 18g, and manjube is divided by 20g to make manju. Loosen the egg yolk and apply it to the surface of the manju.
바람직하게는 본 실시예에서는 만주 재료로 배가 사용된 것을 시각적으로 표현하기 위해, 빚어 놓은 만주 상면에 틀로 눌러서 배꽃모양의 무늬를 만들었다. Preferably, in this embodiment, in order to visually express that pears were used as a material for Manchuria, a pattern in the shape of a pear flower was made by pressing with a frame on the top surface of the manju.
4) 굽는 과정4) baking process
빚은 만주를 오븐에서 180℃로 20분 정도 굽는다. 도 1은 본 실시예에 의해 제조된 만주의 사진이다. Bake the brewed manju in an oven at 180℃ for about 20 minutes. 1 is a photograph of Manchuria prepared according to this example.
이와 같이 제조된 만주는 배맛과 배향을 가지므로 종래의 만주와는 차별화되는 색다른 맛을 가지며, 풍미가 좋아 소비자들의 기호도가 높다. 또한, 배의 영양에 의해 건강증진도 기대할 수 있고, 소화흡수도 잘 된다. Manju prepared in this way has a pear taste and orientation, so it has a unique taste that is differentiated from conventional manju, and the taste is good and consumers' preference is high. In addition, health improvement can be expected by the nutrition of the stomach, and digestion and absorption are good.
실험예 1Experimental Example 1
믹싱볼에 연유 375g과 계란 노른자 120g을 넣고 잘 푼 다음, 중력분 250g과 쌀가루 130g을 체로 쳐서 넣고 반죽하여 만주피 반죽을 만들었다.In a mixing bowl, put 375g of condensed milk and 120g of egg yolk, scoop well, sift 250g of gravity flour and 130g of rice flour, and knead to make a manjupi dough.
강남콩으로 만든 백앙금 1kg에 껍질을 벗기고 잘게 썰어서 함수율 20%로 말린 건조 배(칩형태) 100g과, 배조림 130g을 넣고 고르게 잘 혼합하여 만주소를 만들었다. 배조림은 껍질을 벗겨서 잘게 썬 배 600g에 백설탕25g, 황설탕 75g, 계피 1g, 건포도 60g, 버터 20g을 넣고 센 불로 가열하여 끓어오르면 약한 불로 30분 정도 조려서 만든 것을 사용하였다. 100g of dried pears (chip form) dried to 20% moisture content and 130g of pear boiled pears were added to 1kg of white bean paste made from Gangnam beans, peeled and chopped, and mixed evenly to make Manjutsu. Peeled and finely chopped pears were added with 25 g of white sugar, 75 g of brown sugar, 1 g of cinnamon, 60 g of raisins, and 20 g of butter, and heated over high heat to boil for 30 minutes over low heat.
만주피 반죽을 냉장고에서 20분 숙성시킨 다음, 18g씩 분할하고, 만주소는 20g 씩 분할하여 만주를 빚어서 계란 노른자를 표면에 바른 다음, 오븐에서 180℃로 20분 구워서 만주를 만들었다. Manjupi dough was aged in the refrigerator for 20 minutes, divided by 18g, and manjube was divided into 20g to make manju, and egg yolk was applied to the surface, and then baked in an oven at 180℃ for 20 minutes to make manju.
실험예 2Experimental Example 2
백앙금 1kg에 건조배 200g과 배조림 150g을 배합한 것을 제외하고는 실험예 1과 동일한 방법으로 만주를 만들었다.Manju was made in the same manner as in Experimental Example 1, except that 200 g of dried pears and 150 g of pears were mixed with 1 kg of white bean paste.
비교예 1Comparative Example 1
백앙금 1kg에 건조 배 50g과, 배조림 50g을 배합한 것을 제외하고는 실시예 1과 동일한 방법으로 만주를 만들었다.Manju was made in the same manner as in Example 1, except that 50 g of dried pears and 50 g of pears were mixed with 1 kg of white bean paste.
비교예 2Comparative Example 2
백앙금 1kg에 건조배 250g과, 배조림 200g을 배합한 것을 제외하고는 실시예 1과 동일한 방법으로 만주를 만들었다.Manju was made in the same manner as in Example 1, except that 250 g of dried pears and 200 g of pears were mixed with 1 kg of white bean paste.
비교예 3Comparative Example 3
시판되는 백앙금만 만주소로 사용한 것을 제외하고는 실시예 1과 동일한 방법으로 만주를 만들었다. Manju was made in the same manner as in Example 1, except that only commercially available baekanggeum was used as Manju.
<관능테스트><Sensory test>
실험예 1 및 비교예 1, 2, 3에서 만든 만주를 각각 남녀 평가요원 30명에게 시식하게 하여 5점 척도법(5점=아주 좋음, 4점=좋음, 3점=보통, 2점=나쁨, 1점=아주 나쁨)으로 관능평가 하였으며, 그 결과는 표 1과 같다. Manchuria prepared in Experimental Example 1 and Comparative Examples 1, 2, and 3 were sampled by 30 male and female evaluation personnel, respectively, and a 5-point scale method (5 points = very good, 4 points = good, 3 points = normal, 2 points = bad, The sensory evaluation was performed with 1 point = very bad), and the results are shown in Table 1.
표 1을 통해 확인할 수 있는 바와 같이, 실험예 1, 2는 향, 맛, 식감, 전체적인 기호도에서 4.1 이상의 좋은 평가를 받았으며, 건조 배 및 배조림의 양이 상대적으로 적게 배합된 비교예 1은 건조 배 및 배조림이 사용되지 않은 비교예 3보다 조금 좋은 평가를 받기는 하였으나, 실험예1, 2에 비해 낮은 수준의 평가를 받았으며, 건조 배 및 배조림이 상대적으로 많이 배합된 비교예 2는 향에 대해서는 좋은 평가를 받았으나, 맛이나 식감, 전체적인 기호도에서는 비교예 2와 비슷한 수준의 평가를 받았다. As can be seen from Table 1, Experimental Examples 1 and 2 received a good evaluation of 4.1 or more in aroma, taste, texture, and overall acceptability, and Comparative Example 1 in which the amount of dried pears and pears was relatively small was dried. Although pears and pears received a little better evaluation than Comparative Example 3 in which no pears and pears were used, they received a lower level of evaluation compared to Experimental Examples 1 and 2, and Comparative Example 2, in which a relatively large amount of dried pears and pears were mixed, was flavored. For the taste, texture, and overall acceptability, it received a good evaluation, but received an evaluation similar to that of Comparative Example 2.
이하에서는 본 발명의 다른 실시예를 설명하되, 전술한 실시예와 동일한 구성 및 효과에 대해서는 설명을 생략한다. Hereinafter, other embodiments of the present invention will be described, but descriptions of the same configuration and effects as those of the above-described embodiments will be omitted.
본 발명의 제2실시예에서는 배껍질 건조분말을 추가하여 만주피 반죽을 만든다.In the second embodiment of the present invention, dried pear skin powder is added to make manjupi dough.
배 껍질에는 플라보노이드와 폴리페놀이 과육보다 풍부하게 함유되어 있어서 항산화, 면역기능을 강화시키며, 식이섬유와 생리활성물질이 풍부하여 장운동에도 좋고 몸의 노폐물배출을 촉진시키며, 펙틴이 풍부하여 체내의 당 흡수율을 떨어뜨림으로서 혈당조절에도 도움을 준다. The pear skin contains more flavonoids and polyphenols than the flesh, so it enhances antioxidant and immune functions, is good for bowel movements because it is rich in dietary fiber and physiologically active substances, and promotes the body's discharge of waste products. By lowering the absorption rate, it helps control blood sugar.
상기 배껍질 건조분말은 배껍질을 건조시켜서 분쇄한 것으로서, 전술한 바와 같이, 건조 배나 배조림을 만드는 과정에서 발생되는 배껍질을 사용한다. 물론, 다른 배가공식품의 제조과정에서 발생하는 배껍질을 이용한 수도 있음은 당연하다. The dried pear skin powder is pulverized by drying the pear skin, and, as described above, the pear skin produced in the process of making dried pears or pears is used. Of course, it is natural that pear skins generated in the manufacturing process of other pear processed foods may be used.
이러한 배껍질 건조분말을 전술한 바와 같이, 만주피를 반죽하는 과정에 추가하는데, 바람직하게는 중력분 100중량부에 대해 배껍질 건조분말을 10~25중량부 첨가한다. 배껍질이 상기 량보다 적게 추가하면 배껍질에 의한 효과를 기대하기 곤란하고, 배껍질을 상기 량보다 많이 추가하면 양갱의 식감이 저하되어 양갱의 전체적인 풍미가 저하될 수 있으므로 바람직하지 않다. As described above, the dried pear skin powder is added to the kneading process of manjupi, preferably 10 to 25 parts by weight of the dried pear skin powder is added to 100 parts by weight of the gravitational flour. If less than the amount of pear skin is added, it is difficult to expect the effect of the pear skin, and if more than the amount of pear skin is added, the texture of the yokan may be deteriorated and the overall flavor of the yokan may be deteriorated.
실험예 3Experimental Example 3
믹싱볼에 연유 375g과 계란 노른자 120g을 넣고 잘 푼 다음 중력분 250g과 쌀가루 130g, 배껍질 건조분말 30g을 체로 쳐서 넣고 만주피를 반죽하는 것을 제외하고는 실험예 1과 동일한 방법으로 만주를 만들었다.Manju was made in the same manner as in Experimental Example 1, except that 375 g of condensed milk and 120 g of egg yolk were put in a mixing bowl, and then sieved well, and then 250 g of gravity flour, 130 g of rice flour, and 30 g of dried pear skin powder were sifted and kneaded.
실험예 4Experimental Example 4
믹싱볼에 연유 375g과 계란 노른자 120g을 넣고 잘 푼 다음 중력분 250g과 쌀가루 130g, 배껍질 건조분말 62g을 체로 쳐서 넣고 만주피를 반죽하는 것을 제외하고는 실험예 1과 동일한 방법으로 만주를 만들었다.Manju was made in the same manner as in Experimental Example 1, except that 375 g of condensed milk and 120 g of egg yolk were put in a mixing bowl, and then sieved well, and then 250 g of gravity flour, 130 g of rice flour, and 62 g of dried pear skin powder were sifted into it.
실험예 5Experimental Example 5
믹싱볼에 연유 375g과 계란 노른자 120g을 넣고 잘 푼 다음 중력분 250g과 쌀가루 130g, 배껍질 건조분말 20g을 체로 쳐서 넣고 만주피를 반죽하는 것을 제외하고는 실험예 1과 동일한 방법으로 만주를 만들었다.Manju was made in the same manner as in Experimental Example 1, except that 375 g of condensed milk and 120 g of egg yolk were put in a mixing bowl, and then sieved well, and then 250 g of gravity flour, 130 g of rice flour, and 20 g of dried pear skin powder were sifted and kneaded.
실험예 6Experimental Example 6
믹싱볼에 연유 375g과 계란 노른자 120g을 넣고 잘 푼 다음 중력분 250g과 쌀가루 130g, 배껍질 건조분말 80g을 체로 쳐서 넣고 만주피를 반죽하는 것을 제외하고는 실험예 1과 동일한 방법으로 만주를 만들었다.Manju was made in the same manner as in Experimental Example 1, except that 375 g of condensed milk and 120 g of egg yolk were put in a mixing bowl, and then sieved well, and then 250 g of gravity flour, 130 g of rice flour, and 80 g of dried pear skin powder were sifted into it.
<관능테스트><Sensory test>
실험예 3, 4, 5, 6에서 만든 만주를 각각 남녀 평가요원 30명을 대상에게 시식하게 하여 5점 척도법(5점=아주 좋음, 4점=좋음, 3점=보통, 2점=나쁨, 1점=아주 나쁨)으로 관능평가 하였으며, 그 결과는 표 2와 같다. Manchuria made in Experimental Examples 3, 4, 5, and 6 were sampled by 30 male and female evaluation agents, respectively, and a 5-point scale method (5 points = very good, 4 points = good, 3 points = normal, 2 points = bad, The sensory evaluation was performed with 1 point = very bad), and the results are shown in Table 2.
표 2를 통해 확인할 수 있는 바와 같이, 만주피 반죽에 배껍질 건조분말을 첨가한 경우에 상대적으로 더 좋은 평가를 받았는데, 배껍질 건조분말이 상대적으로 많이 첨가된 실험예 6은 식감과 맛에서 다소 좋지 않은 평가를 받아서 전체적인 기호도에서도 다른 실험예에 비해 다소 낮은 평가를 받았다.As can be seen from Table 2, when the dried pear skin powder was added to the manjupi dough, it received a relatively better evaluation. Experimental Example 6 in which a relatively large amount of dried pear skin powder was added was somewhat in terms of texture and taste. It received a poor evaluation and received a somewhat lower evaluation than other experimental examples in overall acceptability.
한편, 본 발명의 제3실시예는 건조 배를 이용하여 양갱을 만드는 방법에 관한 것으로서, 다음과 같은 과정으로 이루어진다,On the other hand, the third embodiment of the present invention relates to a method of making yokan using a dry pear, and consists of the following process
1) 재료배합과정1) Material mixing process
냄비에 팥앙금, 한천분말, 건조 배, 설탕, 소금, 물, 물엿을 배합한다. 양갱의 맛과 향, 성형성 등을 고려할 때 팥앙금 100중량부에 대해 한천분말 4~6중량부, 건조 배 5~15중량부, 설탕 75~85중량부, 소금 0.5~0.7중량부, 물 100중량부, 물엿 60~65중량부 배합하는 것이 바람직하다. In a pot, mix red bean paste, agar powder, dried pear, sugar, salt, water, and starch syrup. Considering the taste, aroma, and formability of yokan, 4-6 parts by weight of agar powder, 5-15 parts by weight of dried pear, 75-85 parts by weight of sugar, 0.5-0.7 parts by weight of salt, 100 parts by weight of water It is preferable to blend 60 to 65 parts by weight of starch syrup.
본 실시예에서도 건조 배는 전술한 바와 같이, 칩형태의 것이 사용되며, 경우에 따라서는 밤다이스를 추가할 수도 있다. In this embodiment, as described above, the dried pear is used in the form of a chip, and in some cases, balm dice may be added.
2) 가열과정2) heating process
상기 과정에서 배합한 재료배합물을 천천히 저어 주면서 가열하여, 한천을 용해시킨다. The agar is dissolved by heating while slowly stirring the material mixture blended in the above process.
3) 성형과정3) Molding process
상기 과정에서 한천이 용해된 재료배합물을 성형틀에 붓고 굳혀서 탈형한다. 도 2는 이와 같이 제조된 양갱의 사진이다.In the above process, the agar-dissolved material mixture is poured into a mold and hardened to demold. 2 is a photograph of the yokan prepared in this way.
필요에 따라서는 성형과정에서 전술한 배조림을 추가로 투입하여, 내부에 배조림이 충진된 양갱을 만들 수도 있다. 이 경우에는 한천이 용해된 재료배합물을 성형틀에 반 정도 붓고 그 위에 전술한 배조림을 올려놓은 다음, 한천이 용해된 재료배합물을 성형틀에 추가로 투입하고, 굳혀서 탈형한다. If necessary, the above-described baejorim may be additionally added during the molding process to make a yokan filled with baejorim. In this case, about half of the agar-dissolved material mixture is poured into the molding mold, and the above-described pear stew is placed thereon, and the agar-dissolved material mixture is additionally added to the molding mold, solidified and demolded.
배조림이 양갱 외부로 노출되지 않고 양갱 내부에 위치되도록 하기 위해 바람직하게는 성형틀에 반 정도 부은 한천이 용해된 재료배합물을 식혀서 어느 정도 굳으면 그 위에 배조림을 올려서, 배조림이 아래로 가라앉지 않도록 한다.In order to ensure that the baejorim is not exposed to the outside of the yam and is located inside the yam, preferably, cool the material mixture in which half-poured agar is dissolved in the molding mold, and when it is hardened to a certain extent, place the baejorim on it, and the baejorim goes down Try not to sit down.
실험예 7Experimental Example 7
냄비에 팥앙금 234g, 한천분말 10.8g, 건조 배 15g, 설탕 190g, 소금 1.2g, 물 234g, 물엿 150g을 배합하여 재료배합물을 만들고, 한천이 용해되도록 가열한 후 성형틀에 붓고 굳힌 다음, 탈형하여 양갱을 만들었다.In a pan, 234 g of red bean sediment, 10.8 g of agar powder, 15 g of dried pears, 190 g of sugar, 1.2 g of salt, 234 g of water, and 150 g of starch syrup are mixed to make an ingredient mixture, heated to dissolve agar, poured into a mold, hardened, and demolded. I made yokan.
실험예 8Experimental Example 8
실험예7에서 사용한 재료배합물과 동일한 재료배합물을 한천이 용해되도록 가열하여 양갱을 만들되, 성형틀에 한천이 용해된 재료배합물을 반 정도 붓고 재료배합물을 식혀서 굳기 시작하면 실시예 1에서 사용한 배조림을 1ts 올리고, 다시 한천이 용해된 재료배합물을 붓고 굳힌 다음, 탈형하여 내부에 배조림이 충진된 형태의 양갱을 만들었다.The same material mixture as used in Experimental Example 7 is heated to dissolve agar to make yokan, but when half of the material mixture in which agar is dissolved is poured into the molding mold and the material mixture is cooled to start hardening, the pear stew used in Example 1 After raising 1ts, pouring the material mixture in which the agar was dissolved, and hardening, then demolded to make yokan in the form of filling pears.
비교예 4Comparative Example 4
냄비에 팥앙금 234g, 한천분말 10.8g, 설탕 190g, 소금 1.2g, 물 234g, 물엿 150g을 배합하여 재료배합물을 만들고, 한천이 용해되도록 가열한 후 성형틀에 붓고 굳힌 다음, 탈형하여 양갱을 만들었다.In a pot, 234 g of red bean sediment, 10.8 g of agar powder, 190 g of sugar, 1.2 g of salt, 234 g of water, and 150 g of starch syrup were mixed to make an ingredient mixture, heated to dissolve agar, poured into a mold, hardened, and demolded to make yokan.
<관능테스트><Sensory test>
실험예 7, 8 및 비교예 4에서 만든 양갱을 각각 남녀 평가요원 30명에게 시식하게 하여 5점 척도법(5점=아주 좋음, 4점=좋음, 3점=보통, 2점=나쁨, 1점=아주 나쁨)으로 관능평가 하였으며, 그 결과는 표 3과 같다. A 5-point scale method (5 points = very good, 4 points = good, 3 points = normal, 2 points = bad, 1 point) by having 30 male and female evaluation personnel tasting the yokan prepared in Experimental Examples 7, 8 and Comparative Example 4, respectively. = Very bad), and the results are shown in Table 3.
표 3을 통해 확인할 수 있는 바와 같이, 건조 배가 함유된 실험예 7은 배를 사용하지 않은 비교예 4에 비해 좋은 평가를 받았으며, 특히, 모든 항목에서 4.3 이상의 평가를 받았다. 그리고 배조림이 충진된 실험예 8은 실험예 7에 비해 더 좋은 평가를 받았다. As can be seen from Table 3, Experimental Example 7 containing dried pears received good evaluation compared to Comparative Example 4 in which no pears were used, and in particular, received an evaluation of 4.3 or higher in all items. And Experimental Example 8 filled with pears received better evaluation than Experimental Example 7.
본 발명의 제4실시예에서는 상기 재료배합과정에서 배껍질 건조분말을 더 추가한다. 본 실시예와 같이 배껍질 건조분말을 더 추가하는 경우에는 건조 배를 상대적으로 더 적게 배합하여도 배맛과 배향이 풍부한 풍미가 좋은 양갱을 만들 수 있다. 소비자들이 기호도를 고려할 때, 팥앙금 100중량부에 대해 한천분말 4~6중량부, 건조 배 5~10중량부, 배껍질 건조분말 10~15 중량부, 설탕 75~85중량부, 소금 0.5~0.7중량부, 물 100중량부, 물엿 60~65중량부 배합하는 것이 바람직하다. In the fourth embodiment of the present invention, dry pear skin powder is further added during the material mixing process. In the case of adding more dried pear skin powder as in the present embodiment, it is possible to make yokan with good flavor and rich pear taste and orientation even if relatively less dried pears are added. When consumers consider preference, 4-6 parts by weight of agar powder, 5-10 parts by weight of dried pear, 10-15 parts by weight of pear skin dry powder, 75-85 parts by weight of sugar, 0.5-0.7 parts by weight of salt for 100 parts by weight of red bean sediment It is preferable to blend in parts by weight, 100 parts by weight of water, and 60 to 65 parts by weight of starch syrup.
이와 같이 배껍질 건조분말을 추가하면 상대적으로 건조 배의 배합량을 줄여도 풍미가 배맛과 배향이 풍부한 풍미가 좋은 양갱을 만들 수 있으므로, 코스트가 절감되며, 폐기되는 배껍질을 재활용함으로써 음식물쓰레기 배출량도 줄일 수 있는 장점을 가진다. By adding dry pear powder in this way, even if the amount of dried pears is relatively reduced, it is possible to make delicious yokan with rich pear taste and orientation, thereby reducing the cost and reducing the amount of food waste by recycling the discarded pear skins. Has the advantage of being able to.
<관능테스트><Sensory test>
실험예 7, 8 및 비교예 4에서 만든 양갱을 각각 남녀 평가요원 30명에게 시식하게 하여 5점 척도법(5점=아주 좋음, 4점=좋음, 3점=보통, 2점=나쁨, 1점=아주 나쁨)으로 관능평가 하였으며, 그 결과는 표 3과 같다. A 5-point scale method (5 points = very good, 4 points = good, 3 points = normal, 2 points = bad, 1 point) by having 30 male and female evaluation personnel tasting the yokan prepared in Experimental Examples 7, 8 and Comparative Example 4, respectively. = Very bad), and the results are shown in Table 3.
실험예 9Experimental Example 9
건조 배는 5g 배합하고, 배껍질 건조분말을 10g 더 추가하는 것을 제외하고는 실험예 7과 동일하게 양갱을 만들었다.5 g of dried pears were blended, and yokan was prepared in the same manner as in Experimental Example 7, except that 10 g of dried pear skin powder was added.
실험예 10 Experimental Example 10
건조 배는 10g 배합하고, 배껍질 건조분말을 10g 더 추가하는 것을 제외하고는 실험예 7과 동일하게 양갱을 만들었다.10g of dried pears were blended, and yokan was made in the same manner as in Experimental Example 7, except that 10g of dried pear skin powder was added.
비교예 5 Comparative Example 5
건조 배는 5g 배합하고, 배껍질 건조분말을 5g 더 추가하는 것을 제외하고는 실험예 7과 동일하게 양갱을 만들었다.5 g of dried pears were blended, and yokan was made in the same manner as in Experimental Example 7, except that 5 g of dried pear skin powder was added.
비교예 6 Comparative Example 6
건조 배는 12g 배합하고, 배껍질 건조분말을 20g 더 추가하는 것을 제외하고는 실험예 7과 동일하게 양갱을 만들었다.12 g of dried pears were blended, and yokan was made in the same manner as in Experimental Example 7, except that 20 g of dried pear skin powder was added.
<관능테스트><Sensory test>
실험예 9, 10 및 비교예 5, 6에서 만든 양갱을 각각 남녀 평가요원 30명에게 시식하게 하여 5점 척도법(5점=아주 좋음, 4점=좋음, 3점=보통, 2점=나쁨, 1점=아주 나쁨)으로 관능평가 하였으며, 그 결과는 표 3과 같다. 실험예 7과의 대비를 위해 표 3에는 실험예 7과 함께 기재하였다.A 5-point scale method (5 points = very good, 4 points = good, 3 points = normal, 2 points = bad, by having 30 male and female evaluation agents taste the yokan prepared in Experimental Examples 9 and 10 and Comparative Examples 5 and 6, respectively, The sensory evaluation was performed with 1 point = very bad), and the results are shown in Table 3. For comparison with Experimental Example 7, Table 3 is described together with Experimental Example 7.
표 4를 통해 확인할 수 있는 바와 같이, 실험예 7에 비해 건조 배가 적게 배합된 반면에 배껍질 건조분말이 추가된 실험예 9는 실험예 7과 거의 등등한 수준의 좋은 평가를 받았다.As can be seen from Table 4, compared to Experimental Example 7, the dried pears were blended less, whereas Experimental Example 9, in which the dried pear-skin powder was added, received a good evaluation of about the same level as that of Experimental Example 7.
그리고 건조 배 및 배껍질 건조분말이 상대적으로 적게 배합된 비교예 5는 전체적으로 3.8 이하의 평가를 받았으며, 건조 배 및 배껍질 건조분말이 상대적으로 많이 배합된 비교예 6은 향에서는 4. 4의 좋은 평가를 받았으나, 맛과 식감, 전체적인 기호도에서 다소 좋지 않은 평가를 받았다.And Comparative Example 5, in which relatively little dry pear and pear-shell dry powder was blended, received an evaluation of 3.8 or less overall, and Comparative Example 6, which was blended with a relatively large amount of dried pear and pear-shell dry powder, was 4. Although it was evaluated, it received a rather poor evaluation in taste, texture, and overall preference.
Claims (7)
(2) 백앙금 100중량부에 대해, 껍질을 벗기고 수분함량이 25~30% 정도로 말린 칩형태의 건조 배 8~20중량부, 배조림 10~15중량부를 배합하여 만주소를 만드는 과정;
(3) 상기 (1)과정에 만든 만주피 반죽을 일정량 씩 분할하여 납작하게 펼친 다음, 그 위에 상기 (2)과정에서 만든 만주소를 일정량 올려놓고 만주피를 오므려서 만주를 빚는 과정; 및
(4) 상기 (3)과정에서 빚은 만주를 굽는 과정; 을 포함하며,
상기 배조림은 껍질을 벗겨서 잘게 썬 배 100중량부에 대해 백설탕 4~5중량부, 황설탕 12~13중량부, 계피 0.15~0.2중량부, 건포도 8~10중량부, 버터 3~4중량부를 배합하여 조려서 만든 것이고,
상기 (1)과정은 중력분, 쌀가루, 배껍질 건조분말을 혼합한 것을 계란 노른자를 푼 연유로 반죽하여 이루어지고, 연유 100중량부에 대해 계란 노른자 30~35중량부, 중력분 65~70중량부, 쌀가루 32~42중량부 사용되며, 상기 배껍질 건조분말은 중력분 100중량부에 대해 10~25중량부 배합되며,
상기 (3)과정에서는 계란 노른자를 풀어서 빚어 놓은 만주 표면에 바르는 것을 특징으로 하는 건조 배를 이용한 만주제조방법.
(1) the process of making manjupi dough;
(2) The process of making Manju by mixing 8-20 parts by weight of dried pears in the form of chips and 10-15 parts by weight of boiled pears per 100 parts by weight of white sediment, peeled and dried with a moisture content of 25-30%;
(3) The process of making manju by dividing the manjupi dough made in the above (1) step by a certain amount and spreading it flat, then placing a certain amount of manjupi dough made in the step (2) on top of the manjupi dough made in the above step (1), and squeezing the manjupi; And
(4) The process of baking the manju made in the above (3) process; Including,
The pear stew is 4 to 5 parts by weight of white sugar, 12 to 13 parts by weight of brown sugar, 0.15 to 0.2 parts by weight of cinnamon, 8 to 10 parts by weight of raisins, 3 to 4 parts by weight of butter, based on 100 parts by weight of peeled and chopped pears. It is made by mixing and simmering,
The (1) process is made by kneading a mixture of gravity flour, rice flour, and dried pear shell powder with condensed milk with egg yolk loose, and 30 to 35 parts by weight of egg yolk, 65 to 70 parts by weight of gravity flour, 32 to 42 parts by weight of rice flour is used, and the dried pear skin powder is blended with 10 to 25 parts by weight based on 100 parts by weight of the gravitational flour
In the step (3), the method for manufacturing manju using a dried pear, characterized in that the egg yolk is unscrewed and applied to the surface of the manju.
Manju using a dried pear, characterized in that produced by the method according to claim 1.
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