KR101660132B1 - Manufacturing method for korean traditional cookie having grain - Google Patents

Abstract

A process is disclosed in which the grain is adhered. According to one aspect of the present invention, there is provided a method for manufacturing a soybean paste comprising the steps of: dipping glutinous rice in water to ferment, pulverizing the glutinous rice flour, kneading and kneading the glutinous rice flour to form glutinous rice flour, And aging the matured grain, aging the grain, roasting the grain, and coating the roasted rice on the surface of the glutinous rice surface, followed by adhering the roasted grain.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method of manufacturing a grain-

The present invention relates to as long as grains are attached and to a manufacturing method.

Korean traditional confectionery Han-ka (Korean confectionery) is called Korean traditional Korean soup, and is a traditional Korean confectionery called Korean confection or Chinese confection. Korea is a traditional Korean confectionery made of rice, flour, nuts, etc. and made from honey and oil as a basic ingredient. The kinds of Korean confectionery are confectionery, confectionery, , And sedimentation, sugarcane, and sugar. Among them, the luteolate (yuwa) is fried in oil and is said to be a lion.

In recent years, with the increasing consumption of rice and the interest in slow food (slow food), Korean traditional food has attracted attention. It is a slow food that takes about a month to complete, and is a natural health food that does not contain any sugar or chemical additives.

Korean Patent No. 1083524

The present invention is to meet the recent food trends in which natural grains are simply processed without additive, and it is intended to provide an as long as grains are attached and a manufacturing method thereof.

Other objects of the present invention will become more apparent through the embodiments described below.

According to one aspect of the present invention, there is provided a method for manufacturing a soybean paste comprising the steps of: dipping glutinous rice in water to ferment, pulverizing the glutinous rice flour, kneading and kneading the glutinous rice flour to form glutinous rice flour, And aging the matured grain, aging the grain, roasting the grain, and coating the roasted rice on the surface of the glutinous rice surface, followed by adhering the roasted grain.

The method and the method according to the present invention may include one or more of the following embodiments. For example, the method may further include the step of adding sun-salt and charcoal powder in the course of soaking the grains in water, washing the grains after they are soaked in water

Grains can be immersed in water for 20 to 30 hours. Grains can be immersed in water for 3 to 4 hours and then boiled under high pressure.

The grain may include one selected from brown rice, sorghum, yulmu, whole wheat, barley, millet, millet, wheat, rye, oats, buckwheat, corn,

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The present invention can provide a method of producing a soya sauce which is harmonized with a soba having a soft texture and retains the original taste of the grain to provide an excellent taste.

In addition, since the present invention does not use additives other than grains, it is possible to provide a healthful and long-lasting preparation method.

1 is a flow chart illustrating a method of forming a glutinous rice background in a method and a method according to an embodiment of the present invention.
FIG. 2 is a flow chart illustrating one method and a method of attaching grain according to the first embodiment of the present invention.
Fig. 3 is a view illustrating one example according to the first embodiment of the present invention, which illustrates an example in which brown rice is attached.
Fig. 4 is a view illustrating one example according to a second embodiment of the present invention, in which a silk is attached. Fig.

BRIEF DESCRIPTION OF THE DRAWINGS The present invention is capable of various modifications and various embodiments, and specific embodiments are illustrated in the drawings and will be described in detail in the detailed description. It is to be understood, however, that the invention is not to be limited to the specific embodiments, but includes all modifications, equivalents, and alternatives falling within the spirit and scope of the invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

The terminology used in this application is used only to describe a specific embodiment and is not intended to limit the invention. The singular expressions include plural expressions unless the context clearly dictates otherwise. In the present application, the terms "comprises" or "having" and the like are used to specify that there is a feature, a number, a step, an operation, an element, a component or a combination thereof described in the specification, But do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components, or combinations thereof.

The terms first, second, etc. may be used to describe various components, but the components should not be limited by the terms. The terms are used only for the purpose of distinguishing one component from another.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Reference will now be made in detail to embodiments of the present invention, examples of which are illustrated in the accompanying drawings, wherein like reference numerals refer to the like elements throughout the specification and claims. The description will be omitted.

The present invention relates to a method of attaching one of grains or fruit to a glutinous rice ground and a method for producing the same. Hereinafter, a method for producing a glutinous rice base for manufacturing a rice gruel according to the present invention will be described with reference to FIG.

1 is a flow chart illustrating a method of forming a glutinous rice background in a method and a method according to an embodiment of the present invention.

Referring to FIG. 1, a method for forming a glutinous rice ground comprises the steps of washing glutinous rice and immersing it in water and fermenting it, pulverizing the fermented glutinous rice into a fine powder form, adding soybean powder to the ground glutinous rice, , Stirring the glutinous rice dough after stirring, forming and drying, and frying to form a glutinous rice ground

After washing the glutinous rice, the glutinous rice is immersed in clear water at 28 ~ 32 ℃ and fermented for about 10 ~ 20 days without adding any additives while keeping the temperature and humidity constant. If the temperature of the water for fermentation is less than 28 ° C, the fermentation is slow or inefficient, and if the temperature of the water is more than 32 ° C, it is likely to become rotten. A slight odor is produced during the fermentation process, but beneficial microorganisms are produced by the fermentation process. The fermented glutinous rice can be further washed.

Fermented glutinous rice is crushed into fine powder form to form glutinous rice flour. Fermented glutinous rice may be subjected to two or more pulverization processes. The grinding process can be performed by a general grinding machine, but can also be performed manually.

A bean to be used in the dough is prepared prior to kneading the ground glutinous rice flour. As soybeans used for the production of beans, various soybeans such as soybean, mung bean, pea, kidney bean, black soybean can be used, and the present invention is not limited by the kind of soybean. Soak the beans in water, soak them in water for a day and then extract the beans. When the glutinous rice flour is kneaded, the bean sprouts are firmly adhered to each other by the protein component, and the texture of the confection is further softened. Of course, it is also possible to knead glutinous rice flour without adding soybean concentrate if necessary.

Add soybean powder to glutinous rice flour and knead it thinly. Then, the kneaded glutinous rice is matured for more than one day as needed, in order to obtain a soft texture.

Mix the kneaded glutinous rice powder with steam for 4 ~ 5 hours and let it boil evenly.

The cooked glutinous rice dough is agitated, which causes air to mix evenly into the dough, forming spores inside the cookie. The more spores contained in the cookies, the better the texture of chewing. Such stirring also makes the glutinous rice dough more smooth and tacky.

The stirred glutinous rice dough is shaped and dried in a certain shape. In the case of the one according to the present embodiment, the shape of the glutinous rice paste is determined in the shape of a sphere or a polyhedron. Of course, the present invention is not limited by the shape in which the glutinous rice dough is produced.

In the molding and drying method, stir the kneaded glutinous rice dough into a mold or the like to have a desired shape. At this time, fermented potato starch may be added to the mold. Fermented potato starch prevents glue rice paste from sticking to the frame. The glutinous rice dough may be molded and then dried, and the first drying, the forming, and the second drying may be performed in this order. Glutinous rice dough can be dried to a moisture content of less than 5%. If the glutinous rice dough is not sufficiently dried, it is broken by the frying process, which is performed later, so that the moisture is sufficiently removed.

Dried glutinous rice dough is fried in oil to form glutinous rice ground. The glutinous rice base is expanded in volume by frying in oil, and its shape is not necessarily limited to a ball, but it may have various shapes such as a polyhedron. Therefore, the present invention is not limited by the shape of the glutinous rice ground. Dried glutinous rice dough is firstly fried in 80-110 ° C oil, slightly dormant, and fried in oil at 190-230 ° C, causing the volume to expand. The oil used herein may be various oils such as soybean oil.

It is fried in oil and rips the finished glutinous rice base for a day, which can increase the intensity of the cookie and remove the oil.

In the above description, glue rice washing and fermentation, pulverization, bean production, dough, cooking, stirring, primary drying, molding, secondary drying, primary frying, secondary frying, and aging are exemplified , The glutinous rice background does not necessarily have to be produced by the above-mentioned process, and at least one of the processes may be omitted or a process other than the process may be added as necessary.

Hereinafter, one embodiment of the present invention and a method of manufacturing the same will be described with reference to FIGS. 2 to 4, with reference to FIGS. 2 and 4. FIG.

FIG. 2 is a flow chart illustrating one method and a method of attaching grain according to the first embodiment of the present invention. 3 and 4 illustrate one example according to the first and second embodiments of the present invention, wherein FIG. 3 illustrates a section 100 with a brown rice 104 attached thereto, FIG. 124 are attached.

Referring to FIG. 2, a method according to the first embodiment of the present invention includes attaching grains to a glutinous rice substrate prepared by the method illustrated in FIG. 1 or the like, Drying and aging the matured grains, roasting the grains, and coating the roasted rice with the roasted grains.

In the first and second embodiments illustrated in FIG. 2, roasted grains are attached to the ground of glutinous rice using a sweet potato. Roasted grains are mainly used as a raw material of gangjeong in Han - gwa, but Gang - jung has a simple texture and monotony of grain and syrup. However, according to the present embodiment, since roasted grains are attached to a glutinous rice background, which is produced by fermented glutinous rice and has a smooth texture, it is possible to provide a good taste by combining the smooth and fine grain of the food, the glutinous rice cake, . In addition, by roasting and attaching the grains, it is possible to provide a more crispy taste, and healthiness can be enhanced with richness by using sweeteners without adding any artificial materials such as sugar.

The cereal used in the method according to the first embodiment may correspond to one selected from brown rice, millet, sorghum, whole wheat, barley, millet, millet, wheat, rye, oats, buckwheat, corn and red bean, Is not limited by the type of grain.

In order to attach grains to glutinous rice, the grains are dipped in water for 20 to 30 hours. The reason why the grains are soaked in water is that the moisture is uniformly absorbed in the grains and is uniformly ripened in the course of the later ripening. In addition, toxins and heavy metals contained in cereals can be removed while immersed in water.

In the process of calling the grains into water, you can add sun salt and activated charcoal powder to the water. About 0.5 ~ 2% of the weight of grains immersed in water and 0.5 ~ 2% of charcoal powder can be added to the weight of grain. Activated charcoal powder purifies water to remove foreign substances such as heavy metals contained in grains. In addition, sun-dried salt adds minerals to the grain to increase the mineral content in the final roasted grain.

The grain is called water and then cleaned several to several times with clear water, which can remove the added sun-salt and charcoal powder during the immersion process.

After washing the grain, put the grain in a common hothouse and boil it for about 1 hour. As the grain is cooked, there will be no ripe parts in the subsequent roasting process, so that the texture can be improved and the roasted grain can produce a crispy texture.

After the grain is matured, it is dried for a certain time. When the grain is naturally dried, it is dried for about 24 to 48 hours, and when it is dried by hot air, it is dried for about 12 to 20 hours. Of course, the drying method and time of the grain can vary depending on the type and amount of grain and can be dried until the matured grains become dull.

Dried grains are aged by sealing for 24 to 48 hours. By aging the grain, nutritional status can be improved and a good texture can be provided.

Dried grains are roasted using a cast iron kettle or pan, which can be stirred continuously to prevent the lower side from burning during roasting. The grain can be roasted enough to remove moisture and crisp texture.

The method of frying a grain according to a second embodiment of the present invention is characterized in that the time period referred to in the step of soaking the grains in water is about 2 to 3 hours and the steaming is performed at a high pressure in the steaming step. Pressure vessels such as autoclaves can be used to steepen cereals at high pressure. Put the grains called water in the autoclave and make sure that the height of the water does not exceed the height of the grain. After the steam starts to come out from the autoclave, after about 5 minutes, the heating can be stopped and the steam can be steamed for about 3 minutes.

It goes without saying that the time for steaming the grain under high pressure and the amount of water to be injected may vary depending on the amount and kind of the grain to be cooked.

The remaining processes except for immersion and steaming in the grain roasting method according to the second embodiment of the present invention are the same as those of the grain roasting method of the first embodiment, the drying of the wheat grains, the drying of the grain grains and the roasting of the grain .

In this way, roasted grains, which are called roasted in water, can maintain crispy texture while enhancing the flavor that is inherent to grains, unlike the conventional crab that has lost its original flavor. In addition, roasted grains with a crispy texture can be combined with a glutinous rice background that has a mild flavor, thus providing a harmonious taste as a whole.

In order to attach roasted grains to the glutinous rice background, thinly coat the glutinous rice on the surface of the glutinous rice. After that, roasted grains are buried on the surface of glutinous rice, and grains are attached to glutinous rice ground.

Figures 3 and 4 illustrate one embodiment 100 and 120 according to an embodiment of the present invention. Figure 3 illustrates a section 100 with a brown rice 104 attached to a glutinous rice ground 102, 4 illustrates one where rice millet 124 is attached to glutinous rice ground 122 and 120. FIG.

3 and 4, brown rice (104) or sorghum (124) corresponding to roasted grains are evenly adhered to the surface of glue rice bins (102, 122) It can be seen that the glue rice bins 102 and 122 have an arbitrary shape, not a spherical shape. In addition, it can be seen that a large number of roasted grains 104 and 124 are attached to one glue rice base 102 and 122.

Since the cereals 100 and 120 according to the present embodiment exclude additives such as sugar and chemical seasonings and are used only by roasting the cereals, it is possible not only to maximize the flavor inherent to the cereals, but also to promote well- It has an advantage as a food.

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While the present invention has been described with reference to exemplary embodiments, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but, on the contrary, is intended to cover various modifications and equivalent arrangements included within the spirit and scope of the appended claims. It will be understood that the invention may be varied and varied without departing from the scope of the invention.

100, 120: Han
102, 122: glutinous rice background
104: brown rice 124: sorghum

Claims (10)

Fermenting the glutinous rice by immersing it in water at 28 to 32 ° C;
Pulverizing and kneading fermented glutinous rice powder and aging;
Pouring the aged glutinous rice flour into a mold to which the fermented potato starch is added, shaping and drying;
Frying the formed and dried glutinous rice dough into oil to form a glutinous rice ground;
Immersing the grains in water for 20 to 30 hours in which the sunflower and activated charcoal powder have been introduced, washing, and boiling them;
Aging the matured grains by drying for 24 to 48 hours after drying;
Frying dried and aged cereals; And
And coating roasted rice on the surface of the glutinous rice ground and attaching roasted grains. The method according to claim 1,
Wherein the grain comprises one selected from the group consisting of brown rice, millet, sorghum, whole wheat, barley, millet, millet, wheat, rye, oats, buckwheat, corn and red beans.
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