KR101119397B1 - Method for preparation of gangjeong including buckwheat and buckwheat gangjeong - Google Patents

Abstract

The present invention relates to a method for producing jeongjung using buckwheat, and more particularly, a method of producing buckwheat jeongjeonggwa containing 9-9 weight ratio of buckwheat so as to reduce the defective rate of the product, and to consume buckwheat excellent nutritionally It's about Gangjeong.

The present invention consists of the following steps in order to achieve the above object.

Mixing glutinous rice flour 89-90%, buckwheat flour 9-10%, soy flour 0.1-1%;

Kneading the mixture at 100-120 ° C. for 3 hours;

Thinning step;

Drying 19-20 hours at 25-35 ° C .;

Frying the prepared pupa; And

Step: Apply honey or fresh syrup to the chrysalis and then fry buckwheat.

The buckwheat jeongjeongjeong prepared by the above-described method by eating buckwheat, which is good for the body as a gangjung, it is possible to see the effect of buckwheat at the same time eating the jeongjung without eating buckwheat separately.

In addition, the buckwheat jeongjeong of the present invention is expected to be able to maximize the value as a product to have the effect of minimizing the defective rate due to the effect of the starch has buckwheat.

Gangjeong, Buckwheat

Description

METHOD FOR PREPARATION OF GANGJEONG INCLUDING BUCKWHEAT AND BUCKWHEAT GANGJEONG}

The present invention relates to a method of manufacturing jeongjeonggwa using buckwheat, and more particularly, a method and preparation of buckwheat jeongjeonggwa containing buckwheat in a 9-10 weight ratio to reduce the defective rate of the product, and to eat nutritionally excellent buckwheat It is about the buckwheat gangbang.

Buckwheat is one of the foods that are widely used by consumers for their unique taste or for the consumption of many nutrients, especially rutin.

As it is well known, buckwheat is a nutrient that prevents or suppresses high blood pressure, diabetes, and other adult diseases, so buckwheat is not only used as a favorite food but also as a health food. It is required.

Buckwheat processed foods developed in response to such demands, such as buckwheat noodles, buckwheat noodle soup, buckwheat cold noodles, buckwheat ramen, etc., are commercially available and are well received by consumers. Such buckwheat processed foods are manufactured from whole buckwheat. Most of them are produced using buckwheat flour of% or the mixture of buckwheat flour and flour mixed at a certain ratio, and few other foods capable of ingesting buckwheat have been developed. .

On the other hand, Gangjeong is Korea's unique confectionery, but it is used as a snack, but it has been used as a nutritional supplement because it adopts grains rich in nutrients necessary for the body when selecting grain materials that make up Gangjeong.

This is in line with the diversification of the diet, Gangjeong has been added to a variety of functions.

There is a patent application as described below regarding a steel tablet in which the other components are added to the steel tablet to increase its functionality.

Patent Application No. 2002-13376, Fruit method of manufacturing

The method of producing fruit jeongjeonggwi of the present invention comprises the step of roasting the raw material to remove the foreign material after washing and drying the raw material for making jeongjeonggyeong slightly roasting about 100-150 ℃; A raw material mixing step of putting the raw materials in a fruit juice mixed with fruit syrup and processed syrup in a concentrate or syrup state, and then again mixing at a temperature of 100-150 ° C .; Gangjeong shaping step to cut the raw material to a desired size and thickness or to make various shapes of steel wells before hardening, and the steel well drying step of drying various shapes of steel wells at room temperature without moisture.

Patent Application No. 200-69213 The method for producing kelp jeongjeong

Kelp washing step to remove the soil or foreign matter on the kelp and to spread the kelp neatly; And kelp molding step to cut the washed kelp to a predetermined size; A kelp drying step of removing the moisture by putting a plurality of kelp pieces cut into the dryer; And, the mixture is mixed evenly with the additives mixed in 80-90% by weight of the water removed kelp 5-10% by weight syrup, 3-5% by weight of shiitake powder powder and 2-5% by weight of ginger powder powder step; Deep frying kelp and soybean milk mixed with an additive; And it is known to attach the sugar, sesame and seasonings 0-5% by weight of the additive to the kelp molded as described above.

In general, steel tablets are manufactured as follows.

Knead the ingredients, steam for 20 minutes at 100 ℃ and knead the dough (dough 10 minutes, kitchen aid co. Ltd., No. 2) to spread the starch on the floor and push it to 0.5cm thick.

Pre-dry for 1 hour at room temperature and cut to 3 × 1 × 0.5cm when it hardens to some extent. The lather made in this way is dried for 10 to 12 hours in a 40 ℃ hot air dryer until 13 ~ 14% of moisture, and the first frying (120 ℃, 40 seconds ~ 1 minute) and the second frying (180 ℃, 30 ~ 40) After the second), apply the anti-corrosion solution (Chocheong) and finish the product with Sevan as the garnish.

The gangjeong is usually in the state of a chrysalis and then immediately fried to produce a finished product, but usually before the holiday, such as stored in a refrigerator in the state of the chrysalis and goes through the process of flipping it if necessary.

In other words, it is impossible to supply Gangjeong due to the large amount of Gangjeong, which is a time when demand for Gangjeong is high. If necessary, it is the reality of a typical farmhouse to be fried immediately and then coated with honey and fried glutinous rice.

However, when a large amount of pupa is stored for 2-3 months, 20-30% or more of the tissue may be broken when it is used, resulting in a loss of value as a commodity. Efforts have been made to increase the value of commodities by reducing the loss rate.

In other words, in order to reduce the defective rate, efforts have been made to adjust the storage temperature or to prepare the steel tablets with other ingredients, but until now, such problems have not been solved. There is no patent application on a method for increasing the number of.

The present invention has been invented to solve the above problems of the prior art, and to provide a method of manufacturing buckwheat steel tablets with buckwheat, which can reduce the defective rate of steel tablets and increase the value of the product.

It is still another object of the present invention to provide a method for producing buckwheat jeongsu nutritionally superior by adding buckwheat.

The present invention includes the step of adding buckwheat flour in a weight ratio of 89-90: 9-10 with glutinous rice flour in the manufacture of bandages in order to achieve the above object.                     

More specifically, the method for producing buckwheat steel tablet of the present invention is composed of the following steps:

Mixing glutinous rice flour 89-90%, buckwheat flour 9-10% and soy flour 0.1-1%;

Kneading the mixture at 100-120 ° C. for 3 hours;

Thinning step;

Drying at 25-35 ° C. for 19-20 hours to produce a bandage;

Frying dried bandages; And

Step: Apply honey or fresh syrup to the chrysalis and then fry buckwheat.

The most important step in the above process is to adjust the amount of buckwheat.

The reason for adding buckwheat is that starch of buckwheat is combined with glutinous rice to increase the strength of raw material Gangjeong, thereby reducing the defective rate and increasing the commerciality as Gangjeong.

In addition, the nutritional value of buckwheat is to increase the nutritional value of glutinous rice is made of functional jeongjeong.

In the present invention, it is most preferred in the method of making a steel tablet by making a puddle with glutinous rice powder 89-90%, buckwheat powder 9-10% and soy flour 0.1-1% by weight.

If the ratio with glutinous rice is more than 10%, the strength is so high that it does not swell properly during the frying process, which is a subsequent manufacturing process.

When it is added below 9%, the strength is not reduced and the defect rate is not improved, and the taste of buckwheat is not improved, so the content of buckwheat flour is 89-90: 9-10, more preferably 90: It can be seen that 9.8 is the most preferred.

The present invention will be described in more detail with reference to the following examples, but the scope of the present invention will not be limited by the following examples.

Example 1

Glutinous rice flour, buckwheat flour, soybean flour was prepared.

These were prepared in a weight ratio of 90: 9.8: 0.2 and kneaded with boiling water.

After the dough was completed, the dough was steamed at a temperature of 120 ° C. for 3 hours, and the starch was laid on the bottom and pushed to a thickness of 0.5 cm.

After some drying, the mixture was dried at 30 ° C. for 19 hours.

This not only prevents mold growth, but also preliminary work so that it can be fried immediately after storage.

After storing the honeydew for two months in the refrigerator, two months later, the honeydew was fried in oil.

The buckwheat was peeled and fried as if it had been dried before use.

Gangjeong was completed with fried buckwheat fries after applying honey or syrup.

The finished Gangjeong improved the taste of buckwheat and became a nutritious food.

[Example 2]

It was prepared in the same manner as in Example 1, but did not add buckwheat, and made a bun with only glutinous rice and soy flour, and then stored in a refrigerator for 2 months, the defect rate was investigated.

The results are shown in Table 1.

Gangjeong coated with sesame seeds without adding buckwheat Kangjung added buckwheat and garnished with buckwheat fries Defect rate of pupa
(The rate at which the pupa breaks without success in commercialization) 20-30% Less than 5% Finished taste Savory taste of sesame The buckwheat is added in the bandage itself, and the taste is delicious.

As can be seen from the above table, by adding buckwheat, it can be confirmed that the failure rate can be significantly lowered than in the case where it is not.

In addition, it can be seen that the value of the product is further increased due to the flavor of the buckwheat.

The buckwheat jeongjeongjeong prepared by the above method is eaten buckwheat good for the body as a gangjeong, so the effect of buckwheat can be seen by eating jeongjeong without buckwheat separately.

In addition, the buckwheat jeongjeong of the present invention has the effect of minimizing the defective rate by the starch of buckwheat, including buckwheat can maximize the value as a commodity.

Claims (4)

delete Method for producing buckwheat steel, characterized in that consisting of the following steps: Mixing glutinous rice flour 89-90%, buckwheat flour 9-10%, soy flour 0.1-1%; Kneading the mixture at 100-120 ° C. for 3 hours; Thinning step; Drying at 25-35 ° C. for 19-20 hours to produce a bandage; Stages of frying chrysalis: and Applying fried buckwheat to the fried bandage after applying honey or syrup. The method of claim 2, wherein the weight ratio of glutinous rice flour, buckwheat flour and soy flour is glutinous rice flour 90%: buckwheat flour 9.8%: soy flour 0.2%. Buckwheat tablets prepared by the method of claim 2 or 3.