KR20130112470A - Improved taste of traditional korean snack containing gaba rice powder and process for preparation thereof - Google Patents
Improved taste of traditional korean snack containing gaba rice powder and process for preparation thereof Download PDFInfo
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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
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
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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
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/52—Aerated, foamed, cellular or porous products
-
- 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
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
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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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
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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
- 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
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- A23V2250/038—Gamma-amino butyric acid
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Inorganic Chemistry (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Confectionery (AREA)
Abstract
Description
본 발명은 가바(GABA; gamma aminobutyric acid) 및 수용성 당질을 함유하는 건강기능성 전통 한과 및 그 제조방법에 관한 것으로, 더욱 상세하게는 가바 및 수용성 당질을 일반 현미 또는 흑미 보다 높게 함유하고 있는 갈색 가바쌀 분말을 한과의 제조 공정에 첨가하여 제조한 가바를 함유하는 건강기능성 한과 및 그 제조방법에 관한 것이다.The present invention relates to a health functional traditional Korean confectionery containing gaba amino acid (GABA) and water-soluble sugars, and to a method for preparing the same. More specifically, brown gaba rice containing higher gaba and water-soluble sugars than ordinary brown rice or black rice. The present invention relates to a healthy functional confection containing Gabba prepared by adding a powder to the manufacturing process of the confection, and a manufacturing method thereof.
우리 고유의 전통 과자인 한과(韓菓)는 순 우리말로 과줄이라고 하며, 생과(生果)와 비교해서 가공하여 만든 과일의 대용품이라는 뜻에서 조과류 또는 과정류라고 한다. 이는 조상의 제례에 사용되는 과실을 구할 수 없는 계절에 곡분과 꿀로 과실의 형태로 만들어 과실 대신 제물로 삼았던 데에서 비롯된 것으로 추측할 수 있으며, 곡물가루, 견과류 등을 주재료로 꿀, 조청, 기름 등을 사용하여 만든 것으로 궁중의 잔치상 및 개인의 통과의례를 위한 의례 상차림과 제사에 반드시 사용되어 왔다. 한과류는 조리법을 기준으로 유밀과, 유과, 다식, 정과, 숙실과, 과편, 엿강정, 당 등으로 분류되어 그 종류가 다양하고 오래전부터 우리 식생활에 기호음식으로 중요한 역할을 담당하였다.Our traditional Korean confectionary, Han Han (菓 菜), is a traditional Korean soup and is called a soup or soup, meaning it is a substitute for fruit made by processing it compared to raw soup. This can be deduced from the fact that the fruits used in the festival of the ancestors were made into fruits in the form of fruits and honey in the season when they could not obtain fruit, and they were made from cereals, nuts, etc. as the main ingredients. Honey, And it has always been used for rituals and rituals for court feasts and personal rites of passage. Korean fruits have been classified into oil, fruit, tea, snack, ripe fruit, fruit, malt, sugar, etc. based on their recipes.
현대는 빵과 과자, 패스트푸드 등의 식습관으로 인해 성장기 어린이들에게 소아 비만과 당뇨 발생이 증가되고 있으며, 서구식 식습관으로 각종 만성 퇴행성 질환율이 증가 되고 있으며, 식품학자들은 이러한 질환을 만성식이성 습관병으로 정의할 정도로 먹거리에 대한 중요성이 요구되고 있다. 따라서 찹쌀을 원료로 사용하며, 화학적인 감미제나 인공의 색소, 방부제 등을 첨가하지 않는 한과는 웰빙 식품으로서 상기의 조건을 만족시킨다. 그러나 한과는 현대인들이 선호할 수 있는 다양성과 기능성이 부족하므로 현재는 명절 선물용이나 명절 차례상 등에 사용되는 수준이다. 한과의 대중화를 위해서는 상기 소비층을 대상으로 기호성과 건강기능성이 증대된 한과의 개발이 필요하다.
In modern times, children's obesity and diabetes are increasing in growing children due to eating habits such as bread, sweets, and fast food, and Western eating habits are increasing the rate of various chronic degenerative diseases. The importance of food is required to be defined as a habit. Therefore, glutinous rice is used as a raw material, and as long as it does not add chemical sweeteners, artificial colorings, preservatives, and the like, the above conditions are satisfied as well-being foods. However, because the Korean family lacks the variety and functionality that modern people may prefer, it is currently used for holiday gifts or holiday turns. In order to popularize Korean confections, it is necessary to develop Korean confections with increased taste and health function for the consumers.
가바(Gamma Aminobutyric acid, GABA)는 자연계에 존재하는 아미노산으로 4개의 탄소로 구성되어 있으며, 물에 매우 잘 녹는 물질이다. 1950년 Eugine Roberts 박사가 처음으로 발견하였으며, 뇌 세포 대사기능을 촉진시켜 머리를 좋게 하고, 인지능력 개선, 학습능력 증대 및 혈압강하작용, 당뇨병 예방, 통증과 불안증세, 불면, 우울증 완화 등의 효과가 있다고 알려져 있다. 또한, 간과 신장기능 개선 및 뇌 세포 대사촉진, 스트레스 해소, 면역력 강화 등의 기능성이 보고되어있다(Korean J. Food Sci. Technol., 42(5); 632-363, 2010).
Gamma Aminobutyric acid (GABA) is an amino acid found in nature and consists of four carbons and is very soluble in water. First discovered by Dr. Eugine Roberts in 1950, it promotes brain cell metabolism, improves hair, improves cognition, improves learning and lowers blood pressure, prevents diabetes, pain and anxiety, insomnia, and depression. It is known that there is. In addition, functionalities such as improving liver and kidney function, promoting brain cell metabolism, relieving stress, and strengthening immunity have been reported (Korean J. Food Sci. Technol., 42 (5); 632-363, 2010).
갈색 가바쌀은 가바 성분이 일반 현미와 비교하여 8배, 흑미와 비교하여서는 4배 높게 함유되어 있어서 갈색 가바쌀을 섭취할 경우, 당뇨병 개선 및 콜레스테롤 제거에 유익하고, 고혈압 등 성인병 예방 효과와 기억력 증가 및 학습능력 향상, 청소년 성장 및 발육촉진에 도움을 준다고 알려져 있다. 또한, 갈색 가바쌀에는 밥의 맛을 좋게 하는 수용성 당질이 일반 현미보다 2배가량 높게 함유되어 있어(Eun-Ok Kim et al., Korean J. Food preserv., 15(1):118-124, 2008), 상기 갈색 가바쌀을 이용한 쌀 가공식품을 제조할 경우, 일반쌀을 이용한 쌀 가공식품보다 맛과 기호성 면에서 우수한 제품개발이 가능하다. Brown Gaba rice is 8 times higher than regular brown rice and 4 times higher than black rice, so brown intake of brown rice is beneficial for diabetic and cholesterol elimination and prevents adult diseases such as high blood pressure and increases memory. And it is known to help improve learning ability, youth growth and development. In addition, brown gaba rice contains twice as much water-soluble sugars to improve the taste of rice (Eun-Ok Kim et al., Korean J. Food preserv., 15 (1): 118-124, 2008), when manufacturing rice processed foods using brown gaba rice, it is possible to develop a product excellent in taste and palatability than rice processed foods using ordinary rice.
다양한 소재를 이용한 한과의 제조방법 기술을 살펴보면 다음과 같다. 홍삼쌀 조청물을 이용한 홍삼 한과 제조방법(대한민국 특허등록 제 10-1083524호), 오미자 및 울금을 이용한 기능성 전통 수제 한과의 제조방법(대한민국 특허등록 제 10-0997256호), 뽕잎을 함유하는 한과의 제조방법(대한민국 특허등록 제 10-0985093호), 비유탕 한과 스낵 및 이의 제조방법(대한민국 특허등록 제 10-0669977호), 고로쇠 수액을 함유하는 한과 및 그 제조방법(대한민국 특허등록 제 10-0741391호), 연을 이용한 삼색 한과의 제조방법(대한민국 특허등록 제 10-1084542호), 허브 유과 및 그 제조방법(대한민국 특허등록 제 10-0971282호) 등 다양한 원료를 한과에 첨가한 제품이 개발되고 있으나, 지금까지 가바 성분이 함유된 한과는 보고된 바 없다.
Looking at the method of manufacturing a Korean medicine using a variety of materials are as follows. Method of manufacturing red ginseng confectionery using red ginseng rice syrup (Korean Patent Registration No. 10-1083524), manufacturing method of functional traditional handmade Korean confectionery using Schisandra chinensis and turmeric (Korean Patent Registration No. 10-0997256), of Korean confectionery containing mulberry leaves Manufacturing Method (Korean Patent Registration No. 10-0985093), Non-Bangtang Sweets Snacks and Manufacturing Method thereof (Korean Patent Registration No. 10-0669977), Korean Confectionery Containing Grooved Sap and Manufacturing Method thereof (Korean Patent Registration No. 10-0741391 No.), a method of manufacturing tricolor Korean confectionery using lead (Korean Patent Registration No. 10-1084542), herb milk fruit and its manufacturing method (Korean Patent Registration No. 10-0971282), etc. However, there have been no reports of gava containing soybean paste.
가바를 이용한 관련 기술을 살펴보면, 가바 성분이 강화된 발아 현미의 제조방법 및 발아 현미 차의 제조방법(대한민국 특허등록 제 10-0558760호), 가바 함량이 증가된 기능성 곡물의 제조방법(대한민국 특허등록 제 10-0699076호), 녹차의 가바 증진 방법(대한민국 특허등록 제 10-1064675호), 프로테아제 생성능 및 가바 생성능을 가진 식물성 유산균의 이단발효를 이용한 천연 가바 함유 발효물의 제조방법(대한민국 특허등록 제 10-1106668호), 가바 성분이 함유된 기능성 쇠고기 및 이의 생산방법(대한민국 특허등록 제 10-0910243호) 등 대부분 가바 성분을 강화하는 목적으로 하는 기술이 대부분이다.
Looking at related technologies using Gaba, a method of manufacturing germinated brown rice with enhanced Gaba ingredients and a method of producing germinated brown rice tea (Korean Patent Registration No. 10-0558760), a method of producing functional grains having increased Gaba content (registered in Korea) No. 10-0699076), Gaba enhancement method of green tea (Korean Patent Registration No. 10-1064675), manufacturing method of natural Gaba-containing fermented product using two-stage fermentation of vegetable lactic acid bacteria having protease and gaba production ability (Korean Patent Registration No. 10 -1106668), functional beef containing GABA ingredients, and a production method thereof (Korean Patent Registration No. 10-0910243) are mostly technologies aimed at reinforcing GABA ingredients.
그러나, 상기 공지된 발명들은 한과의 다양화를 목적으로 할 뿐, 현대인의 식생활의 문제점과 다양한 소비자층을 기반으로 하는 건강기능성 한과의 대중화를 목적으로 하지 못하고 있다. 특히, 갈색 가바쌀을 이용한 다양한 쌀 가공식품의 개발은 부족한 실정이다. However, the known inventions are not only for the purpose of diversification of Korean traditional medicine, but also for the purpose of popularization of health functional Korean medicine based on the problems of dietary life and various consumers. In particular, the development of a variety of rice processed foods using brown gaba rice is insufficient.
따라서, 본 발명의 목적은 갈색 가바쌀 분말을 한과 제조시 첨가함으로써 한과 고유의 맛을 유지하면서도 일반 한과와는 달리 가바 성분을 함유시켜, 인체의 뇌 세포 대사기능 촉진, 당뇨병 예방, 학습자의 학습능력 향상 등의 건강기능성을 갖는 한과 및 그 제조방법을 제공하는 데 있다.Accordingly, an object of the present invention is to add a brown Gaba rice powder during the manufacture of Chinese confectionery, while maintaining the unique taste of the Chinese confectionery, while containing the Gabba component, unlike the traditional Chinese confectionery, promoting the brain cell metabolism function of the human body, diabetes prevention, learner's learning ability It is to provide a confectionery having health functionalities such as improvement and a manufacturing method thereof.
본 발명의 다른 목적은, 갈색 가바쌀 분말을 전통식품인 한과 외 다양한 식품에 첨가하여 갈색 가바쌀을 이용한 다양한 가공식품을 제공함으로써 갈색 가바쌀의 소비촉진을 유도하는 데 있다.Another object of the present invention is to induce consumption of brown gaba rice by providing a variety of processed foods using brown gaba rice by adding brown gaba rice powder to a variety of foods other than the traditional food Han.
본 발명의 상기 목적은 갈색 가바쌀을 물에 침지한 후 분쇄하는 단계와; 이와 별도로 물에 침지한 찹쌀을 분쇄하는 단계와; 상기 분쇄한 갈색 가바쌀 분말과 찹쌀 분말을 찹쌀 분말 100 중량%에 대하여 갈색 가바쌀 분말의 바람직한 최적의 배합비를 결정하는 단계와; 상기 가바쌀 분말의 다양한 첨가 비율에 따라 제조된 한과의 팽화율, 경도, 색도 측정 결과와 전반적인 기호도 등의 관능검사를 통해 소비자 기호도를 조사하는 단계를 통하여 달성하였다. The above object of the present invention comprises the steps of crushing after immersing brown gaba rice in water; Separately grinding the glutinous rice immersed in water; Determining a preferable optimum blending ratio of the brown Gaba rice powder to the ground brown Gaba rice powder and the glutinous rice powder by 100% by weight of glutinous rice powder; It was achieved through the step of investigating consumer preference through the sensory test, such as swelling rate, hardness, color measurement results and overall preference of the Korean confectionery prepared according to the various addition ratio of the Gaba rice powder.
본 발명은 갈색 가바쌀 분말을 첨가한 건강기능성 한과 및 그 제조방법을 제공하는 효과가 있고, 상기 제조된 한과를 통하여 갈색 가바쌀의 각종 생리활성조절 기능성분을 섭취하여 신진대사 기능의 촉진 및 각종 질병에 대한 예방을 기대할 수 있는 효과가 있으며, 가바쌀 재배 농가 및 한과 제조업체의 수익창출 및 가공식품산업의 발전을 촉진할 수 있는 뛰어난 효과가 있다. The present invention has the effect of providing a healthy functional Korean confectionery added with brown Gaba rice powder and its manufacturing method, by promoting various metabolic functions and ingestion of various biologically active ingredients of brown Gaba rice through the prepared Korean confectionery There is an effect that can be expected to prevent diseases, and has an excellent effect to promote the profit generation of processed rice farmers and Korean medicine manufacturers and the development of processed food industry.
[도 1]은 본 발명 가바를 함유하는 건강기능성 가바쌀 한과를 제조하기 위한 한과의 제조공정의 전 과정을 보인 그림이다.1 is a view showing the whole process of the manufacturing process of the Chinese medicine for producing a healthy functional Gaba rice containing the present invention Gabba.
본 발명은 우리나라 전통한과 제조 과정에 갈색 가바쌀 분말을 첨가하여 건강기능성 가바쌀 한과 및 그 제조방법을 개시한다.The present invention discloses a health functional Gaba rice confectionery and a method of manufacturing the same by adding brown Gaba rice powder to the traditional Korean confectionery manufacturing process.
본 발명은 당뇨병 개선 및 콜레스테롤 제거에 유익하고, 고혈압 등 성인병 예방 효과와 기억력 증가 및 학습능력 향상, 청소년 성장 및 발육 촉진 등의 효능이 있는 생리활성 물질이 함유된 갈색 가바쌀을 침지한 후 물기를 탈수제거하여 롤밀(Roll mill)로 분쇄하여 얻은 분말을 이용하는 것을 특징으로 한다. 상기 갈색 가바쌀 분말을 찹쌀 분말 6.5 kg에 대하여 다양한 중량% 비율로 배합하여 하기 제조방법에 따라 완성된 본 발명의 최종제품의 팽화율, 경도, 색도측정 및 관능검사 등을 실시하여 얻은 결과를 통하여 바람직한 배합비율을 개시하여 본 발명 가바(GABA; gamma aminobutyric acid)를 함유하는 건강기능성 가바쌀 한과를 완성한다. The present invention is beneficial for improving diabetes and eliminating cholesterol, and after immersing brown gaba rice containing physiologically active substances that are effective in preventing adult diseases such as hypertension, increasing memory and learning ability, and promoting youth growth and development. It is characterized by using a powder obtained by dehydration and grinding in a roll mill. Through the results obtained by blending the brown gaba rice powder 6.5 kg of glutinous rice powder in various weight percent ratios, the result obtained by performing the swelling ratio, hardness, color measurement and sensory test of the final product of the present invention completed according to the following manufacturing method Discussing the preferred blending ratio to complete the health functional gaba rice family containing gaba amino acid gaba amino acid (GABA) of the present invention.
이하, 본 발명을 실시예를 들어 더욱 상세하게 설명한다.
Hereinafter, the present invention will be described in more detail with reference to examples.
<< 실시예Example 1> 본 발명 1> present invention 가바쌀Gaba Rice 한과 제조 Hangar Manufacturing
제 1공정 : First step: 가바쌀Gaba Rice 분말 제조 Powder manufacturing
본 발명에서 사용한 갈색 가바쌀은 경상북도 경산시에서 자연과유기농 회사에서 재배한 갈색 가바쌀을 사용하였다. 갈색 가바쌀 분말의 제조는 상기 갈색 가바쌀을 물에 10시간 동안 침지한 후 물기를 탈수 제거한 후 롤밀(Roll mill)로 분쇄하여 50~100매쉬(mesh) 분말화 시킨 후 본 발명의 공시재료로 사용했다. Brown gaba rice used in the present invention used a brown gaba rice grown in nature and organic farming company in Gyeongsan, Gyeongsangbuk-do. The preparation of brown gaba rice powder is immersed in water for 10 hours and then dehydrated, and then dehydrated and pulverized with a roll mill to form a 50-100 mesh powder as a test material of the present invention. Used.
제 2공정 : 찹쌀 가루 제조Step 2: Production of glutinous rice flour
본 발명 가바쌀 한과에 사용할 찹쌀 분말은 경상북도 달성군 유가면에서 재배한 찹쌀을 사용했다. 상기 찹쌀은 20℃에서 7일간 침지한 후 물기를 탈수 제거한 후 롤밀(Roll mill)로 분쇄하여 갈색 가바쌀과 동일한 50~100매쉬(mesh)로 분말화한 후 공시재료로 사용하였다. Glutinous rice powder to be used in the Gaba rice family of the present invention used glutinous rice grown in Yuga-myeon, Dalseong-gun, Gyeongsangbuk-do. The glutinous rice was immersed at 20 ° C. for 7 days, dehydrated, and then crushed with a roll mill to be powdered into the same 50-100 mesh as brown gaba rice and used as a test material.
제 3공정 : Third process: 가바쌀Gaba Rice 한과 제조 Hangar Manufacturing
가바쌀 한과용 조성물의 최적 배합비는 찹쌀 가루 6.5kg을 기준으로 갈색 가바쌀 분말 1중량%, 2중량%, 4중량%, 8중량%를 각각 첨가하고, 이와 별도로 불린 콩 200g, 설탕 50g, 소금 40g, 소주 150mL, 물 2,000mL 배합한 혼합물을 믹서기에 넣어 분쇄 및 혼합하였다. 상기 혼합물은 상기 4종의 분말 혼합물과 섞어서 반죽하였다. 상기 반죽물은 찜기에서 스팀으로 30분간 증자하는 과정을 마친 후 반죽기에서 1시간 동안 고속으로 꽈리치기 공정을 거치고 상기 꽈리치기 공정에서 얻은 반죽을 평평하게 펴서 성형하였다. 성형물의 크기는 40 x 10 x 5 mm 로 재단하고, 상기 재단한 반대기를 40℃ 열풍건조기에서 12시간 건조하여 수분 함량 25%로 만든 후 1차 튀김 온도 90 ℃에서 10분간 팽화 후 다시 튀김 온도 170 ℃에서 5분간 2차 튀김 하였다. 상기 튀김한 것을 조청과 물엿을 중량비 1 : 1 비율로 혼합한 조청물에 착의한 후 쌀 티밥을 착의하여 본 발명 최종 제품인 가바가 함유된 건강기능성 가바쌀 한과를 완성하였다.
The optimum blending ratio of the sweetened rice bran composition is 1% by weight, 2% by weight, 4% by weight, and 8% by weight of brown gaba rice based on 6.5 kg of glutinous rice flour. A mixture of 40 g, 150 mL of shochu, and 2,000 mL of water was put in a blender and ground and mixed. The mixture was kneaded with the four powder mixtures. The dough was steamed in a steamer for 30 minutes after the process of steaming at high speed for 1 hour in the kneading machine and then flattened and molded the dough obtained in the washing process. The size of the molding is cut to 40 x 10 x 5 mm, and the counterpart is dried for 12 hours in a 40 ℃ hot air dryer to make water content 25%, and then expanded at a primary frying temperature of 90 ° C for 10 minutes, and then the frying temperature is 170 again. Second frying was carried out for 5 minutes at ℃. The frying was prepared by mixing the crude syrup and syrup in a weight ratio of 1: 1. Then, the rice teab was worn to complete the healthy functional Gaba rice confection containing Gabba, which is the final product of the present invention.
<< 비교예Comparative Example 1> 일반 한과 제조 1> General Hanbok Manufacturing
상기 <실시예 1>에서 제조한 가바쌀 한과 제조방법 중 갈색 가바쌀 분말을 첨가 하는것을 제외하고는 모두 동일한 공정으로 한과를 제조하였다.
The confectionery was prepared in the same process except that the brown garba rice powder was prepared in the method of preparing the garba rice in the <Example 1>.
<< 실험예Experimental Example 1> 본 발명 1> invention 가바쌀Gaba Rice 한과의 팽화율 Bulging rate
본 발명의 가바쌀 한과의 팽화율 측정은 반대기 부피를 유과 부피로 나누어 준 값으로 계산하여 그 측정값을 하기 [표 1]에 나타냈다. 상기 <비교예 1> 제조 한과에 비해 본 발명 <실시예 1> 제조 가바쌀 한과는 대체로 팽화율이 낮았으나 가바쌀 분말 2 중량%를 첨가한 제품이 1 중량%, 4중량%, 8중량% 함량의 갈색 가바쌀 분말 첨가군과 비교했을 때 팽화율이 높은 것으로 나타났다. The expansion ratio of the Gabbasisaceae of the present invention was calculated by dividing the counter volume by the milk volume and the measured values are shown in the following [Table 1]. <Comparative Example 1> Compared to the manufactured Korean confectionery <Example 1> The manufactured Gaba rice confectionery was generally low in swelling rate, but 1% by weight, 4% by weight, and 8% by weight of the product containing 2% by weight of Gaba rice powder The expansion rate was high when compared with the content group of brown gaba rice powder.
1 중량%Brown Gaba Rice Powder
1 wt%
2 중량%Brown Gaba Rice Powder
2 wt%
4 중량%Brown Gaba Rice Powder
4 wt%
8 중량%Brown Gaba Rice Powder
8 wt%
<< 실험예Experimental Example 2> 본 발명 2> invention 가바쌀Gaba Rice 한과의 경도 측정 Hardness measurement
본 발명 가바쌀 분말을 첨가한 한과의 경도 측정은 물성 측정기 Texture analyzer(COMPAC-100-, Sun Scientific Co., LTD. Japan)를 이용하여 테스트 모드인 인장거리 설정(mode 20, 10.00mm), 테이블 스피드 60mm/min, 최대응력 10kg으로 측정하였다. 하기 [표 2]에 나타난 바와 같이 갈색 가바쌀이 첨가된 한과의 경우 <비교예 1> 제조 한과에 비해 경도 값이 다소높아서 딱딱한 것으로 나타났으나 갈색 가바쌀 1% 함유의 가바쌀 한과의 경우 <비교예 1>과 별다른 차이점이 없는 것으로 나타났다. To measure the hardness of the Korean confectionery added with the Gaba rice powder of the present invention, a tensile distance setting (mode 20, 10.00 mm), which is a test mode, using a physical property texture analyzer (COMPAC-100-, Sun Scientific Co., LTD. Japan), a table The speed was measured at 60 mm / min and the maximum stress of 10 kg. As shown in the following [Table 2], in the case of the Korean confectionery added with brown gaba rice <Comparative Example 1> showed that the hardness value is slightly higher than that of the Korean confectionery, but the hardness of the Korean confectionery containing 1% brown gaba rice < It was found that there was no difference from Comparative Example 1>.
<< 실험예Experimental Example 3> 본 발명 3> invention 가바쌀Gaba Rice 한과의 색도 측정 Chromaticity Measurement
본 발명 갈색 가바쌀 분말을 첨가한 건강기능성 한과의 색도는 색차계(Chroma meter, Cm-3500d, Monolta, Japan)를 사용하여 표준색판(L : 96.85 a : -0.28 b : -0.30)으로 보정한 후, L값(lightness), a값(redness), b값(yellowness)을 각각 5회 이상 측정하여 평균값을 하기 [표 3]에 기재하였다. 상기<실시예 1> 제조 가바쌀 한과의 경우 <비교예 1> 제조 한과에 비해 명도값이 낮아 어두운 것으로 나타났으며, 적색도인 a 값은 높아져 갈색 가바쌀 분말 첨가율이 증가할수록 본 발명 가바쌀 한과는 붉은색을 띠는 것으로 나타났고, 황색도는 별다른 차이점이 없었다.
The chromaticity of the health functional Korean confectionery supplemented with brown Gaba rice powder of the present invention was corrected with a standard color plate (L: 96.85 a: -0.28 b: -0.30) using a color meter (Chroma meter, Cm-3500d, Monolta, Japan). Then, L value (lightness), a value (redness), b value (yellowness) were measured five times or more, and the average values are shown in the following [Table 3]. <Example 1> In the case of manufactured Gaba rice confectionery <Comparative Example 1> was shown to be darker than the lightness value compared to the prepared confectionery, the a value of the redness is increased, the brown Gaba rice powder of the present invention as the addition rate of brown gaba rice powder increases Was found to be red in color, and yellowness was not significantly different.
<< 실험예Experimental Example 4> 본 발명 4> present invention 가바쌀Gaba Rice 한과의 관능검사 측정 Measurement of sensory evaluation of Korean medicine
본 발명 갈색 가바쌀 분말을 첨가한 건강기능성 가바쌀 한과의 관능검사는 훈련받은 패널 15명을 대상으로, 상기 <실시예 1> 과 <비교예 1>의 색, 산패정도, 맛, 바삭함, 기호도에 대하여 9점 평점법으로 평가하여서 [표 4]에 나타냈다. 본 발명 가바쌀 한과의 관능검사 결과, 전체적인 기호도 면에서 갈색 가바쌀 분말 1 중량% 첨가군이 가장 기호도가 높은 것으로 나타났으며, 그 다음이 갈색 가바쌀 분말 2 중량% 첨가군 이었다. 따라서 본 발명 가바쌀 한과의 건강기능성 강화를 위해서 한과 제조시 찹쌀 분말 기준으로 갈색 가바쌀 분말을 1~2% 첨가하는 것이 바람직한 것으로 나타났다.
The sensory test of the health functional Gaba rice Hangak added with the brown Gaba rice powder of the present invention was conducted in 15 trained panelists, and the color, degree of rancidity, taste, crispness and taste of <Example 1> and <Comparative Example 1> It evaluated according to the 9-point scoring method and showed in [Table 4]. As a result of the sensory test of the present invention, the Gabba rice powder of 1 kg by weight of brown gaba rice powder showed the highest preference in terms of overall acceptability, followed by the addition of 2% by weight of brown Gaba rice powder. Therefore, it was found that it is preferable to add 1 ~ 2% of brown gaba rice powder on the basis of glutinous rice powder in the manufacture of Korean confectionery to enhance the health function of the present invention.
Claims (5)
Preparing a brown gaba rice powder; Separately immersing the glutinous rice and then dehydrating to remove water to prepare glutinous rice powder using a roll mill grinder; Blending brown gaba rice powder in an amount of 1 to 2% by weight based on 6.5 kg of glutinous rice powder; Separately mixing soybean 200g, sugar 50g, salt 40g, soju 150mL, water 2,000mL in a blender; Kneading the mixture with the mixed powder and steaming the dough with a steam in a steamer for 30 minutes and washing the kneading machine at a high speed with a kneader; Preparing a counter machine with a dough obtained through the washing process to a size of 40 × 10 × 5 mm; Making the counter-air to a water content of 25% using a hot air dryer, swelling with primary frying, and then frying with secondary frying; The frying is prepared by mixing the crude syrup and syrup in a weight ratio of 1: 1, and then, the rice Tibab is attached to complete the Gaba rice confectionery, characterized in that it comprises a step.
The method of claim 1, wherein the brown gaba rice powder manufacturing is characterized in that the brown gaba rice immersed in water for 10 hours after dehydration of water and powdered to 50 ~ 100 mesh (mesh) using a roll mill (Roll mill) Brown Gabor Rice Powder
The method according to claim 1, wherein said primary frying is performed at a temperature of 90 DEG C for 10 minutes
The method of claim 1, wherein the secondary tempura is characterized in that the molding for 5 minutes at a temperature of 170 ℃
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