KR20150071367A - Method for Making Manjyu - Google Patents

Method for Making Manjyu Download PDF

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Publication number
KR20150071367A
KR20150071367A KR1020130158318A KR20130158318A KR20150071367A KR 20150071367 A KR20150071367 A KR 20150071367A KR 1020130158318 A KR1020130158318 A KR 1020130158318A KR 20130158318 A KR20130158318 A KR 20130158318A KR 20150071367 A KR20150071367 A KR 20150071367A
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South Korea
Prior art keywords
manchuria
control
rice flour
manju
gluten
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KR1020130158318A
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Korean (ko)
Inventor
신동화
Original Assignee
유한회사 달나라제과
전라북도 전주시(전주시농업기술센터장)
신동화
재단법인 전라북도생물산업진흥원
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Priority to KR1020130158318A priority Critical patent/KR20150071367A/en
Publication of KR20150071367A publication Critical patent/KR20150071367A/en

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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/22—Partially or completely coated products coated before baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/31—Filled, to be filled or stuffed products filled before baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/06—Baking processes
    • 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
    • A23V2300/38—Multiple-step

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Confectionery (AREA)

Abstract

The present invention relates to a manufacturing method of a manju (traditional Japanese confection) and, more specifically, relates to a manufacturing method of a manju which can be stored for a long term with excellent functions by adjusting ingredients in dough and sediment of the manju. The manufacturing method comprises the steps of: mixing and kneading wheat flour and rice flour after beating an egg and adding salt and condensed milk; preparing sediment by steaming and mashing sweet potatoes; molding by adding the sediment in the dough; applying an egg yolk on the surface of the molded material; baking the molded material; and packaging after cooling the molded material.

Description

Method for Making Manjyu [

The present invention relates to a manufacturing method of Manju (Manju). More particularly, the present invention relates to a manju containing manju, which can be stored for a long time with excellent sensory qualities by controlling the ingredients of Manju's dough and sediment.

The history of sweets begins with the age of appeal, when we eat snacks such as nuts and citrus fruits. Japanese confectionaries are Chinese confectionaries and cake, a traditional Korean food, developed in Japan. Japanese Nara The Japanese confectionary began to be made in the Heian period and Japanese confection was added to the Japanese confection. Japanese confectionaries began to develop as tea and sweets in the Japanese culture developed by tea ceremony. As the agar was developed, it began to show a more developed form. In order to satisfy the preference according to the prevalence of the ages, And developed nutritional value to create an aesthetic product.

The first time Japanese phonographs were delivered to Korea was during the Japanese colonial period. In Korea, there was a tradition of changing grain (rice) to fruit shape in order to express fruits that are difficult to keep during royal ceremonies, but the type of Japanese confectionery that we know now comes from Japan. In Japan, related researches such as kneading method, manju content, and starch characteristics have been actively studied, and raw materials, physical properties, and various kinds of products are being developed. Currently, cookies are used mostly to make blood, but it is considered that products using rice are popular among the Koreans.

Rice is used as a stock in many countries in Asia as well as in Korea, and is one of the world's three largest food resources. Westernization and convenience of eating habits increase the preference for confectionery and baking instead of rice. Therefore, if flour used as main ingredient is replaced with rice flour, the amount of flour imports will decrease and rice can be used as food resource. Manchuria is known to be a high quality product for consumers because of its ability to hydrate powder particles, kneading ability, and water-holding ability of baked products rather than swelling properties.

Manchuria, which is currently being processed, is produced by using raw materials such as butter, flour, and sugar, and has advantages in terms of taste and preference, but it is not suitable for the taste of modern consumers who considers health. Manju produced by this project is a combination of wheat flour, egg, and crude oil. It does not contain water, butter, sugar, and produces manchuria that are healthier and differentiated. do.

Accordingly, the present invention proposes conditions for producing good quality products by improving the physical properties and roughness of rough skin when 30% ~ 50% of domestic rice flour is mixed in the production of the bark for handmade Manju By improving the palatability by improving the palatability by improving the durability of the dough, it is aimed to enhance the value and the enterprise as local specialty products.

In order to solve the above-mentioned problems, the present invention is to produce Manchu which is made by adding rice flour to Manchuria dough and adding baking powder and gluten to the dough, which can be stored for a long time with excellent sensory properties.

In order to accomplish the object of the present invention, the present invention provides a method for preparing a rice cake, comprising: kneading eggs, mixing salt and condensed milk, mixing wheat flour and rice flour, Stirring the sweet potatoes and crushing them to prepare the sediment; Molding the dough into the dough; Applying an egg yolk to the surface of the molding; Baking the molded product; And a step of cooling the molded product and packaging the molded product.

The manju according to the production method of the present invention was excellent in sensory properties and could improve storage stability.

Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings. The basic manufacturing method of Manchuria and the method of measuring Manchuria characteristics according to one embodiment of the present invention are as follows.

Production Example 1 - Preparation of manju

(1) Prepare eggs.

(2) Add and mix salt and condensed milk.

(3) Add and mix wheat flour and rice flour.

(4) After kneading, it is aged at 7 ° C for 1 hour and 30 minutes.

(5) We crush boiled sweet potato which is the bottom material.

(6) Add the additives and mature at 4 ℃.

(7) Divide the dough by 12 ~ 13g.

(8) It is formed by putting sediment.

(9) Manure weight is 42 ~ 43g.

(10) Apply yolk to the surface.

(11) Bake at 180 DEG C for 25 minutes.

(12) Cool and pack.

Experimental Example 1 - Height, weight and volume of Manchuria

The height of Manchuria was measured by baking, then cooling at room temperature and then using the highest part. The weights were measured 5-10 times using digital scales, respectively, and the mean values were shown. Manchuria volume was repeatedly measured using seed replacement method. The volume of Manchuria is represented by a-b (a: volume filled only by millet, b: volume of barley remaining after filling bread).

Experimental Example 2 - Measurement of texture of Manchuria

The texture of Manchuria was measured by using a texture analyzer (TA-XT2, Stable Micro System Co., England) after preparing samples of size 4 cm × 4 cm × 3 cm.

Instrument TA / XT2
(Stable Micro System Ltd., Haslemerd, UK) Method TPA test Probe type P / 36R Test speed 2.0 mm / s Pre test speed 2.0 mm / s Post test speed 5.0 mm / s Trigger type auto 5.0 g 테스트 전압 60%

Experimental Example 3 - Sensory evaluation

The sensory evaluation of Manchuria according to the content of rice flour was conducted by selecting men and women as panelists in their 20s or older and explaining to them the purpose of the experiment, evaluation methods and measurement items, and sensory evaluation. The evaluation items of the sample were 9 points, which is very good on the 9 point scale, for the five characteristics of color, flavor, taste, texture, and overall-accept ability. I did not like it.

Various experiments were conducted on the basis of the above Preparation Examples and Experimental Examples, and the results are as follows.

1. Characteristics of Manchuria processed according to basic rice flour content

Weight, height, volume, texture and sensory evaluation were measured using 100% gravitational control and 10%, 30% and 50% basic rice flour.

ingredient Control Manchu A Manju B Manchuria C Gravity distribution 100% 90% 70% 50% Basic rice flour 0% 10% 30% 50%

(1) Characteristic and morphological characteristics of Manchuria

Table 3 shows the results obtained by adding the basic rice flour to the Manchu dough in various concentrations. The surface of Manchuria, which was made by adding rice flour to manchuria made from wheat flour, was cracked and showed a rougher and pine trail depending on the concentration.

Manure weight, height and volume were measured and the results are shown in Table 4. Manchurial height and volume were lower when rice flour was added. This is the result of the fact that the dough with rice flour was not swollen compared to the dough of wheat flour.

Figure pat00001
Figure pat00002
Figure pat00003
Figure pat00004
 Control (wheat flour) A 10% B 30% C 50%

Name of sample Weight (g) Height (mm) Volume (mL) Control 38.24 + - 0.58 38.25 + - 2.75 51.25 + - 4.79 A (10%) 34.98 ± 0.59 37.75 ± 0.96 48.75 + - 2.50 B (30%) 33.62 ± 0.59 34.00 ± 1.41 42.50 ± 6.45 C (50%)

(2) Properties of Manchuria

Table 5 shows the physical properties of Manchuria with addition of rice flour. Hardness increased with increasing addition of rice flour compared with that of Manchuria prepared with wheat flour. The addition of 50% rice flour showed 3.4 times higher value than that of control.

Name of sample Hardness (g) Stickiness
(g.Sec) Resilience Coherence Gum Chewiness Shout Control 3629 ± 469.1 -32.33 ± 27.59 0.27 ±
0.08 0.12 ±
0.01 420.31 + - 56.8 109.04 + - 24.4 0.03 ±
0.01 A (10%) 3006.98 + - 122.5 - 0.19 ±
0.01 0.13 ±
0.00 401.47 ± 26.6 75.30 ±
5.3 0.04 ±
0.00 B (30%) 4115.96 +/- 295.8 - 0.34 ±
0.08 0.15 ±
0.01 635.43 ± 37.1 212.15 + - 34.3 0.04 ±
0.00 C (50%) 12343.31 + - 559.6 - 0.68 ±
0.06 0.25 ±
0.04 3040.28 + - 503.6 2097.11 ± 501.9 0.09 ±
0.01

(3) Sensory evaluation of Manchuria

Table 6 shows the sensory evaluation results of Manchuria according to the addition of the control and basic rice flour. The color and flavor were higher in the control group than the basic rice flour added group at 8.00 and 7.00. In the case of taste and texture, the control and 10% addition of rice flour were similar, and the sensory qualities of taste and texture decreased remarkably as the amount of rice flour added increased. The overall acceptability was also low as the rice flour addition was increased, and rice flour addition had an adverse effect on the sensory properties of Manchuria.

Name of sample color incense flavor Texture Overall likelihood Control 8.00 0.71 7.00 1.58 6.0 ± 2.0 6.0 ± 1.87 6.8 ± 1.64 A (10%) 6.00 1.87 5.00 ± 1.41 6.8 ± 2.17 6.4 ± 2.07 6.6 ± 1.95 B (30%) 3.6 ± 1.82 4.60 ± 1.95 3.0 ± 1.22 2.8 ± 1.10 3.8 ± 0.84 C (50%) 3.5 ± 1.50 3.8 ± 1.84 2.5 ± 1.95 1.8 ± 1.01 2.3 ± 1.49

 2) Characteristics of Manchuria Processed According to Improved Method of Rice Flour (Modified Rice Flour) Content

 Weight, height, volume, texture and sensory evaluation were measured using Manchu made with 100% gravitational control and 30% and 50% improved rice flour.

ingredient ratio(%) Control C D Gravity distribution 100% 70% 50% Modified Rice Flour - 30% 50%

 (1) Characteristic and morphological characteristics of Manchuria

Table 8 shows the properties of Manchuria prepared by adding the improved rice flour. Manchuria containing 30% and 50% of rice flour showed no significant difference from that of the control prepared with wheat. The weight and height did not show any significant difference from those of manju made with wheat flour, and rice flour was added up to 50% It is thought that Manchuria can be manufactured.

Figure pat00005
Figure pat00006
Figure pat00007
 Control (wheat flour) C D

Name of sample Weight (g) Height (mm) Volume (mL) Control 38.24 + - 0.58 38.25 + - 2.75 51.25 + - 4.79 Secondary C 39.27 + - 0.46 34.5 ± 1.29 51.25 + - 2.50 Secondary D 37.81 ± 0.96 37.5 ± 1.29 47.50 ± 2.89

(2) Properties of Manchuria

As a result of measuring the physical properties by the addition of the improved rice flour, the hardness of 30% was slightly lower than that of the control, and in the case of Manchuria containing 50% of rice flour, it was slightly higher than that of the control, Is not significantly changed.

Name of sample Hardness (g) Stickiness
(g.Sec) Resilience Coherence Gum Chewiness Shout Control 3629 ± 469.1 -32.33 ± 27.59 0.27 ±
0.08 0.12 ±
0.01 420.31 + - 56.8 109.04 + - 24.4 0.03 ±
0.01 Secondary C 2922.05 ± 270.5 - 0.32 ±
0.14 0.16 ±
0.02 467.92 ± 59.1 15.22 ±
75.5 0.05 ±
0.00 Secondary D 3945.09 ± 138.3 - 0.29 ±
0.12 0.16 ±
0.02 647.23 + - 84.9 188.84 + - 82.6 0.05 ±
0.01

(3) Sensory evaluation of Manchuria

Table 11 shows the sensory evaluation results of manju with improved rice flour and wheat flour.

In the case of the color, the control value of the control was higher than that of the rice flour. The flavor of the control was not significantly different from that of the control. In case of taste and texture, the improved rice flour was not significantly different from that of the control rice, unlike the basic rice flour and manchurian produced, and the overall preference was similar to that of the control rice, so that 30 ~ 50% of rice flour could be added .

Name of sample color incense flavor Texture Overall likelihood Control 8.00 0.71 7.00 1.58 6.0 ± 2.0 6.0 ± 1.87 6.8 ± 1.64 Secondary C 5.40 ± 2.41 5.0 ± 2.0  7.0 ± 0.71 6.4 ± 0.55 6.2 ± 0.84 Secondary D 5.60 ± 2.19 6.80 ± 1.10 5.6 ± 1.14 5.6 ± 1.14 5.8 ± 1.30

3) Characterization of Manchuria according to viscosity addition

Manju was prepared by adding viscosity increasing agent to improve the viscosity according to the addition of rice flour. Manju was prepared by addition of 22.8% of rice flour, rice flour, rice flour, and 0.5% of rice flour, rice flour and rice flour, respectively.

ingredient ratio(%) Third-E (control) Third-F 3rd-G (no additive) Rice flour - - 170g 22.7% 170g 22.8% Gravity distribution 340g 45.6% 170g 22.7% 170g 22.8% Condensed milk 250g 33.6% 250g 33.4% 250g 33.7% egg 150g 20.1% 150g 20.0% 150g 20.1% BP 5g 0.7% 5g 0.7% 5g 0.7% PMC 0g 0% 4g 0.5% - - Sum 745g 100% 749g 100% 749g 100%

(1) Characteristic and morphological characteristics of Manchuria

As a result of examining the characteristics of Manchuria, there were no significant differences between the viscosity increasing agent and the control. The results of the comparison of the weight, height and volume of the samples showed no significant difference according to the treatments such as the addition of the additives and the addition of no additives.

Figure pat00008
Figure pat00009
Figure pat00010
 3 rd E (control) Third F (Appendices) 3rd G (no additives)

Name of sample Weight (g) Height (mm) Volume (mL) Third-E (control) 37.27 ± 0.79 4.56 ± 0.15 50.0 + - 4.10 Third-F 37.65 + - 0.74 4.47 ± 0.16 52.5 ± 2.90 3rd-G (no additive) 36.87 + - 4.47 4.47 + 0.14 55.0 + - 4.10

(2) Properties of Manchuria

As a result of measuring the physical properties of Manchu prepared by adding wheat flour, viscosity additive, and rice flour without adding viscosity increasing agent, there was no significant difference in all treatments. Thus, the effect of improving the physical properties did not appear.

Name of sample Stiffness (g) Resilience Coherence Gum Chewiness Shout Tertiary-E
(Control) 2665.33 + - 253.84 0.29 ±
0.07 0.12 ±
0.01 320.43 + - 41.97 94.19 ± 26.32 0.04 ±
0.00 Third-F
However, 2723.03 ± 202.79 0.17 ±
0.02 0.13 ±
0.01 365.73 + - 42.98 60.26 8.37 0.04 ±
0.00 Third-G
(No additives) 2466.15 + 126.76 0.28 ±
0.07 0.13 ±
0.01 311.43 + - 25.42 86.75 ± 20.23 0.04 ±
0.00

(3) Sensory evaluation of Manchuria

The sensory evaluation results of Manchuria are shown in Table 16. Color, and flavor were not significantly different from those of the control. However, taste, texture, and viscosity were lower than those of the control and non - additive groups. The overall acceptability of Manchuria was also lower than that of the non - additive group.

Name of sample color incense flavor Texture Overall likelihood Tertiary-E
(Control) 7.00 ± 1.2 a 6.50 ± 1.51 a 7.43 ± 1.27 a 6.80 + 0.84 a 7.57 ± 1.30 a Third-F
However, 6.88 ± 1.13 1) a2) 5.63 ± 1.06 a 5.57 ± 1.51 b 4.80 ± 1.64 b 5.33 ± 1.82 b Third-G
(No additives) 7.00 ± 1.2 a 6.50 ± 1.51 a 7.43 ± 1.27 a 6.80 + 0.84 a 7.57 ± 1.30 a

4) Characteristics of Manchuria processed according to gluten addition

Weight, height, volume, moisture, texture and sensory evaluation were evaluated using manchus made with 100% gravity and 50% improved rice flour, manju, gluten 0.5 and 1%.

ingredient Control Manchu H Manchu I Manju G Gravity distribution 100% 50% 50% 50% Improved rice flour 0% 50% 50% 50% gluten 0% 0% 0.5% One%

(1) Characteristic and morphological characteristics of Manchuria

Manju was prepared by mixing gravity and modified rice flour at 50:50, and manure was prepared by adding 0.5% and 1% of gluten to improve physical properties. The properties of Manchuria were not significantly different from those of control flour, and rice flour was slightly higher in weight. Height did not change significantly depending on the amount of gluten added, but it was slightly higher than that of control flour. There was no significant difference in the volume depending on the treatments.

Figure pat00011
Figure pat00012
Figure pat00013
Figure pat00014
 Control (gravity fraction) Manchu H Manchu I Manju J

Figure pat00015
Figure pat00016
Figure pat00017
Figure pat00018
 Control (gravity fraction) Manchu H Manchu I Manju J

Name of sample Weight (g) Height (mm) Volume (mL) Control
(Gravity fraction) 35.83 + - 1.08 4.36 + 0.13 48.8 ± 2.5 Manchu H 38.30 + - 0.80 4.52 ± 0.15 50.0 + 4.1 Manchu I 37.93 ± 1.00 4.46 ± 0.18 47.5 ± 2.9 Manju J 37.28 ± 0.58 4.46 ± 0.05 55.0 + - 4.1

(2) Properties of Manchuria

In order to improve the physical properties of Manchurus prepared by adding rice flour, 0.5% and 1% of gluten were added and the physical properties of the manchans were measured. In the case of hardness indicating the degree of hardness of Manchuria, Manchuria produced by addition of rice flour was lower than that of control by wheat flour. Especially, Manchuria added with 0.5% of gluten showed the lowest value of 1766.14g. In the case of elasticity, cohesiveness and elasticity, there was no significant difference between control and treatment, but gumminess and chewiness were higher than control. From the characteristics of physical properties, it is considered that 0.5% of gluten should be added in the manufacture of manchuron added with rice flour.

Name of sample Hardness (g) Resilience Coherence Gum Chewiness Shout Control
(Gravity fraction) 5192.19 ± 885.01 0.51 + - 0.22 0.16 + 0.02 806.87 ± 138.38 429.97 + 219.59 0.04 ± 0.00 Manchu H 3218.15 + - 544.29 0.48 0.16 0.12 + 0.04 398.68 + - 139.04 180.42 + - 59.84 0.03 ± 0.01 Manchu I 1766. 14 ± 189.20 0.47 + 0.15 0.20 + 0.02 351.34 + - 40.58 162.68 ± 47.79 0.04 0.01 Manju J 2421.25 + 479.31 0.25 0.12 0.18 + 0.02 431.95 ± 102.67 107.23 + - 50.84 0.05 ± 0.01

(3) Sensory evaluation of Manchuria

Table 17 shows the results of sensory evaluation by adding rice flour and gluten. The color was lowest in control group (4.83) and the highest value was 7.75 in Manju I containing 0.5% of rice flour and gluten. In the case of incense, there was no significant difference in all treatments. Taste and texture were the lowest values in the control, and the treatments with gluten added to rice flour and rice flour were not significant. The overall acceptability was also the lowest in control (4.50) prepared with wheat flour. Manju I, which was prepared with 0.5% of rice flour and gluten, showed the highest value at 7.58.

In order to improve the physical properties, 0.5% and 1% of gluten were added and it was considered to be suitable to add 50% of rice flour and 0.5% of gluten according to texture and sensory evaluation results.

Name of sample color incense flavor Texture Overall likelihood Control
(Gravity fraction) 4.83 ± 1.90 c 6.92 ± 1.24 a 4.92 ± 1.88 b 4.08 ± 1.51 b 4.50 ± 1.73 c Manchu H 7.08 ± 1.38 ab 6.92 ± 1.08 a 6.58 ± 1.44 a 6.58 ± 1.44 a 6.75 ± 1.86 ab Manchu I 7.75 + 0.62 a 6.67 ± 1.30 a 6.33 ± 1.97 a 6.00 ± 2.17 a 7.58 ± 1.38 a Manju J 6.25 ± 2.09 b 6.92 ± 1.68 a 6.42 ± 1.08 a 6.00 ± 1.48 a 5.83 ± 1.40 b

1) Mean ± SD

2) Means in the row with different superscrips are significantly different at p <0.05

Sensory properties were assessed on 9 point scale where 1 = extremely bad or slight, 9 = extremely good or much

5) Manchurian properties with B.P and gluten added to sediment

Manchuria were prepared by mixing B.P and gluten in sediments to improve separation of manchuria and sediment. The weight, height, and height of Manchuria, which were prepared by adding 50% rice flour and 50% gravitational force to the control and control dough, 1% DBP + BP, 0.5% gluten, Volume, moisture, texture and sensory evaluation.

ingredient Control Manju K Manchurian L Manchurian Gravity distribution 50% 50% 50% Basic rice flour 50% 50% 50% glycerin 0% 0% 0% Sediment B.P 0% One% One% gluten 0% 0.5% One%

(1) Characteristic and morphological characteristics of Manchuria

In order to improve separation of manchuria and sediment, BP and gluten were added to the sediments and the surface of Manchuria was not significantly different. However, the degree of separation between sediment and poultry was examined by cutting surface. As the content of gluten increased, And it was confirmed that it was small.

The weight of Manchuria did not change largely according to the treatments of control and sediment, but the height and volume increased with increasing gluten content.

Figure pat00019
Figure pat00020
Figure pat00021
 Control Manju K Manchurian L

Figure pat00022
Figure pat00023
Figure pat00024
 Control Manju K Manchurian L

Name of sample Weight (g) Height (mm) Volume (mL) Control 38.11 + - 0.46 42.0 ± 0.08 50.00 5.77 Manju K 39.26 + 1.41 42.8 ± 0.05 53.75 + - 8.54 Manchurian L 38.55 ± 1.06 44.8 ± 0.13 60.00 4.08

(2) Properties of Manchuria

Table 20 shows the results of measuring the physical properties according to the amount of gluten added to improve the degree of separation between Manchuria and sediment. In the case of hardness, the tendency was increased as the amount of gluten was increased, and the cohesiveness and elasticity did not show any significant difference. In the case of gum and chewiness, there was a tendency to increase with increasing amount of gluten.

Name of sample Hardness (g) Resilience Coherence Gum Chewiness Shout Control 2300.75 + - 691.89 0.37 + 0.14 0.13 + 0.03 307.57 ± 175.09 113.27 + - 62.56 0.03 ± 0.01 Manju K 2904.91 + 312.29 0.42 + 0.07 0.14 + 0.02 396.43 + - 77.53 168.15 ± 46.19 0.04 ± 0.00 Manchurian L 3907.71 + - 211.68 0.28 ± 0.09 0.16 + 0.02 616.80 ± 95.33 173.99 + - 61.08 0.05 ± 0.01

(3) Sensory evaluation of Manchuria

In order to improve the separation of Manchurian blood and sediment, the sensory evaluation of Manchuria according to the amount of gluten added showed the highest value of 8.11 in Manchuria added with 1% BP and 1% gluten in the sediment. Showed no significance depending on the treatment. In case of taste, the control value was the lowest value of 5.00 and there was no significant difference according to the addition amount of gluten. The overall preference was also the lowest in the control group and did not show any significant difference depending on the amount of gluten added.

Therefore, to improve the separation of manchuria and sediment, it may be better to add B.P 1% and 1% gluten to the sediment.

Name of sample color incense flavor Texture Overall likelihood Control 5.11 ± 2.20 c 6.11 ± 2.42 a 5.00 ± 1.66 b 3.78 ± 1.56 c 4.44 ± 1.42 b Manju K 7.22 ± 1.39 ab 6.67 ± 1.58 a 7.00 ± 2.24 a 7.11 ± 1.17 a 7.56 ± 1.01 a Manchurian L 8.11 ± 0.60 a 7.00 ± 1.00 a 6.89 ± 1.17 a 6.22 ± 1.86 ab 7.33 ± 1.41 a

1) Mean ± SD

2) Means in the row with different superscrips are significantly different at p <0.05

Sensory properties were assessed on 9 point scale where 1 = extremely bad or slight, 9 = extremely good or much

6) Characteristics of Manchuria processed according to the amount of glycerin added

In order to improve the gloss of Manchuria, experiments were carried out according to the concentration of Mannipeg glycerin in the conditions previously tested. In the control, 50% of rice flour and 50% of gravity were added to the control and control dough, 1% of dip, 1% of gluten, 1% of glycerin in control dough, 1% of dip and BP, 1% of gluten, 2% of glycerin in control dough, Weight, height, volume, moisture, texture and sensory evaluation of Manchuria prepared by adding 1% BP and 1% gluten.

ingredient Control Manju M Manju N Manchu O Manchurian Gravity distribution 50% 50% 50% 50% Basic rice flour 50% 50% 50% 50% glycerin 0% 0% One% 2% Sediment B.P 0% One% One% One% gluten 0% One% One% One%

(1) Characteristic and morphological characteristics of Manchuria

Manchuride N and mannitol O added with glycerin were found to be lustrous with the addition of glycerin for the improvement of manchip gloss, but there was no significant difference according to the addition amount of glycerin. In the cut sections, the degree of separation of blood and sediment was low in Manchurian M, N, and O with BP and gluten added to the sediments compared to the control.

Figure pat00025
Figure pat00026
Figure pat00027
Figure pat00028
 Control Manju M Manju N Manchu O

Figure pat00029
Figure pat00030
Figure pat00031
Figure pat00032
 Control Manju M Manju N Manchu O

Name of sample Weight (g) Height (mm) Volume (mL) Control 38.7 ± 1.1 39.3 ± 0.5 50.00 + 4.1 Manju M 38.2 ± 0.3 39.6 ± 0.8 51.3 ± 2.5 Manju N 38.0 ± 0.8 36.3 ± 1.0 55.0 + - 5.8 Manchu O 39.1 ± 1.0 36.5 ± 0.6 51.3 ± 2.5

(2) Properties of Manchuria

The results of measurement of physical properties by adding mannose phyglycerin are shown in Table 24. Hardness indicating the degree of hardness of Manchuria did not show any significant difference in all treatments, and elasticity, cohesiveness, gumminess, elasticity showed no significant change with addition of glycerin. Therefore, it seems that the change of physical properties does not appear with the addition of glycerin.

Name of sample Hardness (g) Resilience Coherence Gum Chewiness Shout Control 2740.73 + - 465.74 0.42 + 0.10 0.15 + 0.02 414.99 ± 127.21 170.02 + - 48.33 0.04 0.01 Manju M 2389.83 ± 308.39 0.39 ± 0.16 0.15 + 0.03 360.17 + - 68.04 143.66 ± 65.99 0.04 0.01 Manju N 2381.49 + - 433.54 0.39 ± 0.16 0.19 + 0.03 445.73 + - 91.84 179.34 ± 92.71 0.05 ± 0.01 Manchu O 2733.37 +/- 293.61 0.44 + 0.17 0.18 + 0.03 484.29 + - 77.72 211.76 ± 75.23 0.05 ± 0.01

(3) Sensory evaluation of Manchuria

The sensory evaluation was carried out with the addition of glycerin to improve the glossiness of Manchuria. The color was lowest with glycerin 2% and the control value was the highest at 7.9. In case of flavor and texture, no significant difference was observed in all treatments. In case of taste, 2% of glycerin showed the lowest value. The overall acceptability was also the lowest in glycerin 2% and 7.3% in Manju N, which was added with 1% glycerin.

Therefore, 1% of glycerin should be added to improve the glossiness of the dandelion.

Name of sample color incense flavor Texture Overall likelihood Control 7.90 ± 1.10 a 6.80 ± 1.62 a 8.20 ± 0.92 a 7.20 ± 1.14 a 7.30 ± 1.06 a Manju M 7.60 ± 1.65 ab 6.80 ± 2.04 a 7.30 ± 1.25 ab 6.90 + - 0.74 a 6.90 ± 1.37 ab Manju N 6.80 ± 1.55 ab 6.40 ± 1.84 a 7.20 ± 1.23 ab 6.80 ± 1.14 a 7.30 ± 0.95 a Manchu O 6.50 ± 0.97 b 6.30 ± 1.49 a 6.80 ± 1.23 b 6.90 ± 1.20 a 6.20 ± 1.03 b

1) Mean ± SD

2) Means in the row with different superscrips are significantly different at p <0.05

Sensory properties were assessed on 9 point scale where 1 = extremely bad or slight, 9 = extremely good or much

7) Results of storage test

After baking, Manchuria was sprayed with 95% alcohol in the upper and lower parts of the inside of the packaging container immediately before wrapping, and then Manchuria was put into the bag and stored at 20 ℃ for 20 days. , The storage period was extended by 50% or more.

Although the present invention has been described with reference to the above embodiments, the present invention is not limited thereto. It is to be understood that the above-described embodiments may be modified or changed without departing from the spirit and scope of the present invention, and those skilled in the art will recognize that such modifications and changes are also within the scope of the present invention.

Claims (3)

Loosening the egg, adding salt and condensed milk, mixing flour and rice flour, and kneading;
Stirring the sweet potatoes and crushing them to prepare the sediment;
Molding the dough into the dough;
Applying an egg yolk to the surface of the molding;
Baking the molded product; And
And cooling the molded product and then packaging the molded product. 2. The process according to claim 1, wherein the flour and the rice flour are mixed in a weight ratio of 1: 1 in the dough step, and 0.5 part by weight of gluten and 1 part by weight of glycerin are further mixed with 100 parts by weight of wheat flour and rice flour. Way. [2] The method of claim 1, wherein 1 part by weight of the baking powder and 1 part by weight of gluten are mixed with 100 parts by weight of the sweet potato in the preparation of the sediment.

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101898704B1 (en) 2018-02-09 2018-09-14 주식회사 비엔씨제과 Cheese fondue Manju and manufacturing method thereof
KR20180120460A (en) * 2017-04-27 2018-11-06 산채뜰 농업회사법인 주식회사 Manju comprising wild vegetables and manufacturing method of the same
KR20190045066A (en) * 2017-10-20 2019-05-02 재단법인 전주농생명소재연구원 Method for producing manju using naturally fermented peach starter and peach paste
KR20210046970A (en) * 2019-10-21 2021-04-29 한태주 Manufacturing method of Pie-Manju

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20180120460A (en) * 2017-04-27 2018-11-06 산채뜰 농업회사법인 주식회사 Manju comprising wild vegetables and manufacturing method of the same
KR20190045066A (en) * 2017-10-20 2019-05-02 재단법인 전주농생명소재연구원 Method for producing manju using naturally fermented peach starter and peach paste
KR101898704B1 (en) 2018-02-09 2018-09-14 주식회사 비엔씨제과 Cheese fondue Manju and manufacturing method thereof
KR20210046970A (en) * 2019-10-21 2021-04-29 한태주 Manufacturing method of Pie-Manju

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