KR20010088593A - Manufacturing method for korean cookie coating with polished rice - Google Patents
Manufacturing method for korean cookie coating with polished rice Download PDFInfo
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- KR20010088593A KR20010088593A KR1020010048102A KR20010048102A KR20010088593A KR 20010088593 A KR20010088593 A KR 20010088593A KR 1020010048102 A KR1020010048102 A KR 1020010048102A KR 20010048102 A KR20010048102 A KR 20010048102A KR 20010088593 A KR20010088593 A KR 20010088593A
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- rice
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- white rice
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 42
- 235000009566 rice Nutrition 0.000 title claims abstract description 42
- 239000011248 coating agent Substances 0.000 title claims abstract description 5
- 238000000576 coating method Methods 0.000 title claims abstract description 5
- 238000004519 manufacturing process Methods 0.000 title claims description 12
- 240000007594 Oryza sativa Species 0.000 title description 34
- 235000014510 cooky Nutrition 0.000 title 1
- 235000013312 flour Nutrition 0.000 claims abstract description 8
- 235000012907 honey Nutrition 0.000 claims abstract description 7
- 239000000654 additive Substances 0.000 claims abstract description 6
- 235000020357 syrup Nutrition 0.000 claims abstract description 5
- 239000006188 syrup Substances 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims abstract description 3
- 241000209094 Oryza Species 0.000 claims abstract 8
- 230000032683 aging Effects 0.000 claims abstract 2
- 238000000034 method Methods 0.000 claims description 12
- 230000008569 process Effects 0.000 claims description 11
- 235000021329 brown rice Nutrition 0.000 claims description 10
- 239000007787 solid Substances 0.000 claims description 10
- 235000000346 sugar Nutrition 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 4
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- 235000008216 herbs Nutrition 0.000 claims description 3
- 238000004898 kneading Methods 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 230000000996 additive effect Effects 0.000 claims description 2
- 235000019640 taste Nutrition 0.000 abstract description 9
- 235000005135 Micromeria juliana Nutrition 0.000 abstract description 3
- 240000002114 Satureja hortensis Species 0.000 abstract description 3
- 235000007315 Satureja hortensis Nutrition 0.000 abstract description 3
- 239000000203 mixture Substances 0.000 abstract description 3
- 238000002360 preparation method Methods 0.000 abstract description 3
- 235000021307 Triticum Nutrition 0.000 abstract description 2
- 238000000465 moulding Methods 0.000 abstract description 2
- 241000209140 Triticum Species 0.000 abstract 1
- 235000013339 cereals Nutrition 0.000 abstract 1
- 238000007598 dipping method Methods 0.000 abstract 1
- 239000003814 drug Substances 0.000 description 26
- 239000003921 oil Substances 0.000 description 18
- 235000019198 oils Nutrition 0.000 description 18
- 229940079593 drug Drugs 0.000 description 7
- 235000009508 confectionery Nutrition 0.000 description 6
- 235000013305 food Nutrition 0.000 description 5
- 235000013399 edible fruits Nutrition 0.000 description 3
- 229940126601 medicinal product Drugs 0.000 description 3
- 235000019774 Rice Bran oil Nutrition 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 244000126002 Ziziphus vulgaris Species 0.000 description 2
- 210000002257 embryonic structure Anatomy 0.000 description 2
- 238000007429 general method Methods 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000008165 rice bran oil Substances 0.000 description 2
- 235000002639 sodium chloride Nutrition 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 244000144725 Amygdalus communis Species 0.000 description 1
- 241001070941 Castanea Species 0.000 description 1
- 235000014036 Castanea Nutrition 0.000 description 1
- 241001107116 Castanospermum australe Species 0.000 description 1
- 241000371652 Curvularia clavata Species 0.000 description 1
- 235000011511 Diospyros Nutrition 0.000 description 1
- 244000236655 Diospyros kaki Species 0.000 description 1
- 241000758791 Juglandaceae Species 0.000 description 1
- 241000408747 Lepomis gibbosus Species 0.000 description 1
- 241000237502 Ostreidae Species 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 235000014443 Pyrus communis Nutrition 0.000 description 1
- 240000001987 Pyrus communis Species 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 208000004350 Strabismus Diseases 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- 235000021279 black bean Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 239000002917 insecticide Substances 0.000 description 1
- 210000001161 mammalian embryo Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 235000020636 oyster Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000020236 pumpkin seed Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 239000011343 solid material Substances 0.000 description 1
- 235000020234 walnut Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- 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
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- 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 or essential oils
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
- Cereal-Derived Products (AREA)
Abstract
Description
본 발명은 튀김백미를 고물로 이용한 약과의 제조방법에 관한 것으로서, 더욱 상세하게는 일반적인 방법에 의해 제조된 한과의 외피 전체를 튀김백미로 코팅시켜 친숙한 느낌을 주며 그 맛과 영양을 향상시킨 튀김백미를 고물로 이용한 약과의 제조방법에 관한 것이다.The present invention relates to a method of manufacturing medicinal herbs using fried white rice as a solid, and more specifically, the whole coat of Korean medicinal products prepared by the general method is coated with fried white rice to give a familiar feeling and improve its taste and nutrition. It relates to a method of manufacturing a medicine using as a solid.
일반적으로 약과(藥果)는 명절이면 항시 우리가 접할 수 있는 우리나라의 전통적인 과자의 하나로서, 밀가루에 꿀을 섞어 반죽한 것을 기름에 튀긴 유밀과(油蜜果)의 하나이다. 이러한 약과는 통과의례나 명절, 잔치, 제향(祭享)때의 필수음식이었다. 약과는 이미 고려시대 때 널리 유행하여 왕족과 귀족, 그리고 사원과 민가에서 널리 즐겨 먹었는데, 특히 "왕족과 반가, 사원에서 유밀과를 만드느라 곡물과 꿀, 기름 등을 많이 허실함으로써 물가가 올라 민생을 어렵게 한다."고 하여,고려 명종 22년(1192)과 공민왕 2년(1353)에는 유밀과의 제조금지령을 내렸다. 이후 조선시대에는 약과가 대표적인 기호식품의 자리를 차지하였다.In general, medicinal fruit (과자 果) is one of the traditional confectionery of Korea that we can always come in contact with the holiday, and one of the oil-dried oil (것을 果) fried in a mixture of honey and flour. These medicines were essential foods for rites of passage, feasts, feasts, and rituals. Medicine was already popular during the Goryeo Dynasty, and it was widely enjoyed in royal families, nobles, temples, and private houses.In particular, royal families, villas, and temples lost oil, oil, oil, etc. In the 22nd year of King Myeongjong (1192) and the 2nd year of King Kongmin (1353), he ordered the ban on oil production. Afterwards, during the Joseon Dynasty, the medicine department took the place of representative foods.
약과는 본디 '약(藥)이 되는 과자(果子)'라는 뜻인데,《오주연문장전산고》와 1613년 《지봉유설(芝峯類說)》에 " 그 재료인 밀은 춘하추동을 거쳐서 익기 때문에 사시(四時)의 기운을 받아 널리 정(精)이 되고, 굴은 백약(百藥)의 으뜸이며, 기름은 살충(殺蟲)하고 해독(解毒)하기 때문이다."고 약과 재료의 특징을 잘 설명하고 있다. 1948년의 《조선상식(朝鮮常識)》에는 "조선에서 만드는 과자 가운데 가장 상품이며, 또 온 정성을 들여 만드는 점에서 세계에 그 짝이 없을 만큼 특색있는 과자다."고 하면서, "속칭 과줄이라 하고 한자로 조과(造果),혹은 약과(藥果)라고 쓴다."고 하였다. 약과의 모양은 처음에 대추, 밤, 배, 감, 물고기, 짐승의 모양이었다가 점차 변하여 조선시대에는 원형이 되었고, 제사 때 사용하는 약과의 경우 제사상에 쌓아 올리기 불편하여 다시 방형(方形)이 되었던 것으로 추측된다. 그 예로 《성호사설》에서 "약과는 여러 가지 과실 모양이나 새의 모양으로 만들었던 것이나, 훗일에 고이는 풍습이 생겨나면서 넓적하게 자르게 되었다."는 기록을 볼 수 있다.The medicinal department means `` sweets that become medicines '', and in 《Ojumunjang Computing High School 』and『 Jibong Yusul 』in 1613,“ The wheat, which is the material, is cooked through the four seasons. Because of the energy of strabismus, it becomes widely refined, oysters are the best of white medicine, and oil is insecticide and detoxification. " It explains well. In 1948, "Common Korean Confectionery" is "the most confectionary product made by Joseon, and it is a unique confectionery that is so unique in the world that it is made with all sincerity." And kanji (조 果) or medicinal (藥 果) is written. " The shape of the medicinal herb first appeared in the form of jujube, chestnut, pear, persimmon, fish, and beast, and gradually changed to become a circle in the Joseon Dynasty. It is assumed to be. For example, in the sacred story, we can see that "the medicine was made in the shape of various fruits or birds, but later it was cut widely as the custom developed."
약과는 기름에 지질 때 기름이 속까지 배어들도록 천천히 지져 집청에 넣게 되므로, 단면이 여러 켜를 이룬 듯 하고, 그 사이에 기름과 꿀이 속속들이 배어 있어 고소한 맛과 단맛이 뛰어난 음식이다.The medicine is slowly built so that the oil is soaked in the oil when it is in the oil, so it appears to have several layers, and the oil and honey are soaked in between.
상기와 같은 약과의 제조방법은 대한민국 공개특허 제96-3590호에 나타난 같이, 통상 쌀을 수침한 후 분쇄기에 분쇄하여 가루로 된 쌀가루를 50∼70℃의 온도에서 약 20분간 볶은 후 볶아진 쌀가루에 설탕, 물엿, 미강유, 중탄산나트륨 등을 첨가하여 반죽한 후 여러 가지 다양한 모양을 가지도록 성형틀로서 성형한 후 180℃∼200℃를 유지하는 미강유에 삽입하여 반죽물을 튀기고 튀김이 완료되면 청물에 일정시간 동안 담가 두었다가 건져내어 건조시키는 방법을 사용하였다.The manufacturing method of the medicine as described above, as shown in the Republic of Korea Patent Publication No. 96-3590, usually immersed in the rice and then pulverized in a grinder and roasted powdered rice flour for about 20 minutes at a temperature of 50 ~ 70 ℃ roasted rice powder After adding sugar, starch syrup, rice bran oil and sodium bicarbonate to kneading, it is molded as a molding mold to have various shapes, and then it is inserted into rice bran oil maintaining 180 ℃ ~ 200 ℃ to fry the dough, and the frying is completed. After soaking for a predetermined time, it was used to dry out.
그러나, 상기와 같은 약과의 제조방법은 쌀가루를 밀가루의 대체 원료로 사용하고 있을 뿐 그 맛의 향상이나 큰 영양학 상의 향상을 찾아볼 수 없으며, 약과가 단지 간식용으로 만 사용되어 많은 사람의 기호식품으로 자리잡지 못하고 있는 실정이다.However, the manufacturing method of the aforementioned medicine uses rice flour as an alternative raw material of flour, and there is no improvement in taste or big nutritional improvement, and the medicine is used only as a snack for many people's favorite foods. The situation is not established.
또한, 대량생산 및 원가절감의 측면을 고려하여 재래방식을 탈피하고 기계식으로 제조되는 경우가 비일비재하여 그 본래의 맛을 잃음으로써 새로운 세대의 기호를 맞추지 못하여 청소년층 뿐 만 아니라 중장년층에서도 그 흥미를 잃어가고 있는 실정이다.In addition, in the case of mass production and cost reduction, the conventional method is avoided and mechanically manufactured, and it loses its original taste and loses its interest in the new generation. There is a situation.
본 발명은 상기와 같은 종래 기술의 문제점을 해결하기 위하여 안출된 것으로서, 그 목적은 일반적인 방법으로 제조되는 약과의 외피 전체를 튀김백미로 코팅시켜 맛과 식감 및 색상 등이 우수한 약과를 제공하며, 튀김백미의 고소한 맛을 즐길 수 있도록 하는 튀김백미를 고물로 이용한 약과의 제조방법을 제공하는데 있다.The present invention has been made in order to solve the problems of the prior art as described above, the object is to coat the entire skin of the drug prepared by a general method with fried white rice to provide excellent medicine, such as taste, texture and color, fried It is to provide a method of manufacturing a medicine using fried white rice as a solid so that you can enjoy the savory taste of white rice.
또한, 본 발명의 다른 목적은 수작업에 의해 제조하고 약과의 외피 전체를 튀김백미로 코팅시켜 전통한과를 보다 고급화하는 동시에 항상 접하게 되는 백미를 사용함으로써 친숙한 느낌을 주어 기존의 중장년층 뿐 만 아니라 청소년층에서도전통과자 및 약과의 수요를 창출시킬 수 있도록 하는 튀김백미를 고물로 이용한 약과의 제조방법을 제공하는데 있다.In addition, another object of the present invention is to manufacture by hand and to coat the entire surface of the medicine with fried white rice to enhance the traditional Korean fruits and at the same time always use the white rice which is always in contact with the traditional elderly, as well as the youth traditional The present invention provides a method of manufacturing a medicinal product using fried white rice as a solid material that can create demand for confectionery and medicinal products.
도 1은 본 발명의 실시예에 의한 튀김백미를 고물로 이용한 약과의 형상을 나타내는 도면1 is a view showing the shape of the medicine using fried white rice as a solid according to an embodiment of the present invention
상기와 같은 목적을 달성하기 위한 본 발명의 특징에 따르면, 밀가루에 여러가지 첨가물을 넣고 혼합한 후 반죽하고 4시간 숙성시키는 제1 과정; 상기 제1 과정이 이루어진 후 반죽된 결과물을 이용하여 성형판으로 성형하는 제2 과정; 상기 제2 과정의 결과물을 110℃ 정도의 현미유에서 튀기는 제3 과정; 상기 제3 과정의 결과물을 물엿(조청)에 약 15초 내외로 담갔다가 꺼내는 제4 과정; 및 상기 제4 과정의 결과물을 튀김백미가 들어있는 그릇에 넣어서 외피 전체를 코팅시키는 제5 과정;을 포함하여 이루어지는 튀김백미를 고물로 이용한 약과의 제조방법을 제공한다.According to a feature of the present invention for achieving the above object, the first step of kneading after mixing the various additives in the flour and aged for 4 hours; A second process of forming a forming plate using the resultant dough after the first process is performed; A third step of frying the resultant of the second step in brown rice oil at about 110 ° C .; A fourth process of soaking the resultant of the third process for about 15 seconds in a syrup, and removing it; And a fifth step of coating the entire outer skin by putting the resultant product of the fourth step into a bowl containing fried rice, and providing a medicine using fried rice prepared as a solid.
이때, 본 발명의 부가적인 특징에 따르면, 상기 제1 과정에서 사용되는 첨가물은 청주, 현미유, 소금, 설탕, 생강가루, 꿀 중 어느 하나 이상인 것이 바람직하다.At this time, according to an additional feature of the present invention, the additive used in the first process is preferably at least one of sake, brown rice oil, salt, sugar, ginger powder, honey.
본 발명의 상술한 목적과 여러 가지 장점은 이 기술 분야에 숙련된 사람들에 의해 첨부된 도면을 참조하여 후술되는 발명의 바람직한 실시예로부터 더욱 명확하게 될 것이다.The above objects and various advantages of the present invention will become more apparent from the preferred embodiments of the invention described below with reference to the accompanying drawings by those skilled in the art.
이하, 본 발명의 바람직한 실시예를 첨부한 도면을 참조하여 상세히 설명한다.Hereinafter, with reference to the accompanying drawings, preferred embodiments of the present invention will be described in detail.
먼저, 본 발명에서 그 특징으로 사용되는 백미에 대하여 간략히 설명하고자한다.First, the white rice used as a feature in the present invention will be briefly described.
쌀의 종류를 살펴보면 현미피까지 살려두는 3분도쌀을 현미라고 하고, 쌀눈을 볼 수 있는5분도쌀을 배아미라고 하며, 7분도쌀 이상 배아없는 쌀을 백미라고 한다.If you look at the types of rice, 3 minutes of rice that preserves brown rice is called brown rice, 5 minutes of rice that can see rice eyes is called embryo, and 7 minutes of rice that is not germinated is called rice.
그 중, 백미는 현미를 도정하여 쌀겨층과 배아를 완전히 제거하여 식용으로 하는 배젖 부분만을 남긴 쌀로서, 100g 당 수분 14.1 %, 단백질 6.5 %, 지방질 0.4 %, 당질 77.5 %, 섬유 0.4 %, 회분 0.5 %, 열량 340 kcal 등이 포함되어 있어서 에너지 공급에 안성맞춤이고, 맛이 담백하다.Among them, white rice is rice that has been removed from the rice bran layer and embryos by completely removing brown rice bran and embryos, leaving only the portion of edible milk for food. 14.1% water, 6.5% protein, 0.4% fat, 77.5% sugar, 0.4% fiber, ash It contains 0.5% of calories and 340 kcal of heat, making it ideal for energy supply and light taste.
또한, 백미는 현미보다 영양가는 떨어지지만 밥을 지었을 때 맛이 좋고 소화 흡수가 잘 되기 때문에 주식으로 사용되고 친숙한 느낌을 준다.In addition, white rice is less nutritious than brown rice, but it is used as a staple food because it tastes better and is digested and absorbed better.
한편, 도 1은 본 발명의 실시예에 의한 약과의 형상을 나타내는 도면이다.On the other hand, Figure 1 is a view showing the shape of the drug according to the embodiment of the present invention.
본 발명이 적용된 약과는 전체적으로 원판형으로 형성되는데, 먹기에 편리하도록 지름이 1cm 내지 10cm이고, 두께가 1cm 내지 3cm인 것이 바람직하다. 이때, 보기에 좋도록 하기 위하여 상기 도 1에 도시된 바와 같이, 꽃무늬를 갖도록 할 수 있는데, 그 꽃잎의 수는 10여개 정도가 바람직하다.Medicines to which the present invention is applied are generally formed in a disc shape, and are preferably 1 cm to 10 cm in diameter and 1 cm to 3 cm in thickness for convenient eating. At this time, in order to look good, as shown in FIG. 1, it may have a floral pattern, the number of petals is preferably about 10.
본 발명에 의한 약과의 제조방법을 설명하면 다음과 같다.The preparation method of the medicine according to the present invention is as follows.
먼저, 밀가루를 체에 내린 다음, 청주, 현미유, 소금, 설탕, 생강가루, 꿀 등과 같은 여러 가지 첨가물을 조금씩 넣으면서 혼합한 후 반죽하고 4시간 숙성시킨다. 그후, 반죽된 결과물을 일정크기 즉, 약 20g 내지 50g 씩 떼어 성형판을 이용하여 원하는 형태로 성형시킨다. 이때, 상기 도 1에 도시된 바와 같은 꽃무늬의형태로 성형시킬 수 있으며, 이후의 공정에서 기름이 잘 스며들도록 뒷면에 6 내지 7군데의 구멍을 낼 수 있다.First, sift the flour, mix it with small amounts of various additives such as sake, brown rice oil, salt, sugar, ginger powder, honey, etc., then knead and mature for 4 hours. Thereafter, the resultant dough is separated into a predetermined size, that is, about 20 g to 50 g, and molded into a desired shape using a mold plate. At this time, it can be molded in the form of a floral pattern as shown in Figure 1, in the subsequent process can be made six to seven holes in the back so that the oil soaks well.
그후, 성형된 결과물을 110℃ 정도의 현미유에서 튀기는데, 기름에 속이 익도록 천천히 튀긴다. 이때, 한 면을 4분간 튀기고 뒤집어 3분간 더 튀기는 것이 바람직하다.The resulting product is then fried in brown rice oil at about 110 ° C., which is then slowly fried in the oil. At this time, it is preferable to fry one side for 4 minutes, flip over and further fry for 3 minutes.
그후, 갈색이 나도록 튀기는 동작이 완료된 결과물을 건져서 일정시간 기름을 빼고, 물엿(조청)에 약 15초 내외로 담갔다가 꺼내어 약과를 완성한다.After that, the result of the frying operation is completed, and the oil is drained for a predetermined time, and the oil is immersed in the starch syrup for about 15 seconds and then taken out to complete the medicine.
한편, 고물로 사용하기 위한 백미를 다듬어 튀기고, 그 튀겨진 백미가 들어있는 그릇에 상기 완성된 약과를 넣고 그릇을 흔들어서 약과 외피의 전체를 튀김백미로 코팅시키게 된다.On the other hand, the polished white rice for use as a solid, fried, put the finished medicine in a bowl containing the fried white rice and shake the bowl to coat the entire medicine and the outer shell with fried rice.
이상의 설명에서 본 발명은 특정의 실시예와 관련하여 도시 및 설명하였지만, 특허청구범위에 의해 나타난 발명의 사상 및 영역으로부터 벗어나지 않는 한도내에서 다양한 개조 및 변화가 가능하다는 것을 당 업계에서 통상의 지식을 가진 자라면 누구나 쉽게 알 수 있을 것이다.While the invention has been shown and described in connection with specific embodiments thereof, it is well known in the art that various modifications and changes can be made without departing from the spirit and scope of the invention as indicated by the claims. Anyone who owns it can easily find out.
예를 들어, 본 발명의 실시예에서는 튀김백미를 고물로 사용하는 경우를 예로 들었으나, 검정콩, 아몬드, 호두, 호박씨, 탈피들깨, 튀김흑미, 잣, 대추 등을 고물로 하여 약과를 제조할 수 도 있다.For example, in the embodiment of the present invention, but the case of using fried white rice as a solid example, black beans, almonds, walnuts, pumpkin seeds, taldeul sesame, fried black rice, pine nuts, jujube and the like can be prepared as a medicine There is also.
이상에서 설명한 바와 같은 본 발명의 튀김백미를 고물로 이용한 약과의 제조방법은 약과의 외피 전체를 튀김백미로 코팅시켜 튀김백미의 고소한 맛을 느낄수 있도록 하여 약과를 싫어하는 청소년층이나 외국인 등에게도 널리 애용될 수 있도록 할 수 있으며, 전통한과를 보다 고급화함으로써 기존의 중장년층 뿐 만 아니라 청소년층에서도 전통과자 및 약과의 수요를 창출시킬 수 있는 효과가 있다.The method of manufacturing medicinal herbs using the fried white rice of the present invention as described above as a solid can be widely used by adolescents and foreigners who do not like the medicine by coating the entire medicinal skin with fried white rice to feel the savory taste of fried white rice. By making the traditional Korean class more advanced, there is an effect that can create demand for traditional sweets and medicines as well as older adults.
Claims (2)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020010048102A KR20010088593A (en) | 2001-08-09 | 2001-08-09 | Manufacturing method for korean cookie coating with polished rice |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020010048102A KR20010088593A (en) | 2001-08-09 | 2001-08-09 | Manufacturing method for korean cookie coating with polished rice |
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| Publication Number | Publication Date |
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| KR20010088593A true KR20010088593A (en) | 2001-09-28 |
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| Application Number | Title | Priority Date | Filing Date |
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| KR1020010048102A KR20010088593A (en) | 2001-08-09 | 2001-08-09 | Manufacturing method for korean cookie coating with polished rice |
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| KR (1) | KR20010088593A (en) |
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2001
- 2001-08-09 KR KR1020010048102A patent/KR20010088593A/en not_active Application Discontinuation
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