The protein yakgwa and the method for manufacturing thereof

Abstract

The present invention relates to a method for manufacturing yakgwa, and more specifically, to peach yakgwa and a method for manufacturing the same, which utilizes peaches that are low in calories and rich in fiber to produce yakgwa that is good for diet and health while maintaining the taste of yakgwa. The present invention aims to produce peach yakgwa by using peaches to make yakgwa. By producing yakgwa by baking rather than frying in oil, thereby producing yakgwa that does not cause a rapid rise in blood sugar, the invention proposes a method for producing peach yakgwa that allows for the consumption of yakgwa without worrying about increased blood sugar while also providing protein.

Description

Technology Field

[0001] The present invention relates to a method for manufacturing yakgwa, and more specifically, to peach yakgwa and a method for manufacturing the same, which utilizes peaches that are low in calories and rich in fiber to produce yakgwa that is good for diet and health while maintaining the taste of yakgwa. Background Technology

[0002] Yakgwa is one of the representative types of Yumilgwa and is a traditional Korean confectionery. It is made by mixing finely sifted wheat flour with sesame oil, ginger juice, liquor, honey, and cinnamon powder to form a dough, shaping it in a mold, and then deep-frying it in oil.

[0003] Yakgwa, with its sweet taste and unique texture, was always placed on holiday tables, but recently it is widely consumed as a snack even outside of the holidays.

[0004] However, since yakgwa is manufactured by frying in oil, it is high in calories and fat, and also high in sugar, so it is not suitable as a health food or snack, and especially for modern people who value well-being such as health and exercise, it cannot be considered a desirable snack.

[0005] As such, conventional yakgwa has a good taste but is unhealthy in terms of nutrition and calories, so a method of manufacturing yakgwa to compensate for this is required.

[0006] Korean Registered Patent No. 10-1568059, Natural Saekdong Vitamin Yakgwa and Method of Manufacturing the Same, proposes a manufacturing method characterized by not using wheat flour, grain flour, edible oil, sugar, or salt at all, and using various colored fruits and vegetables containing abundant vitamin components and nutrients as ingredients, mixing barley sprouts, paprika, mulberry leaves, blueberries, mulberries, and apple powder individually with sweet potato powder, adding additives, kneading, molding into a unique shape, and baking in a lightwave oven.

[0007] According to this manufacturing method, it is possible to provide yakgwa that addresses the problems of conventional yakgwa manufacturing technology, such as reducing carbohydrates as the main ingredient and minimizing fat content, while increasing nutrition with nutrients like vitamins, proteins, fiber, and minerals and lowering calories, and also considers the tastes of the younger generation by offering unique, diverse colorful patterns, specific shapes, and textures instead of uniform colors and shapes. The problem to be solved

[0008] The present invention aims to produce peach yakgwa by using peaches to make yakgwa. By producing yakgwa by baking rather than frying in oil, thereby producing yakgwa that does not cause a rapid rise in blood sugar, the invention proposes a method for producing peach yakgwa that allows for the consumption of yakgwa without worrying about increased blood sugar while also providing protein. means of solving the problem

[0009] The present invention aims to compensate for the disadvantages of yakgwa, which is unhealthy in terms of nutrition and calories, and to provide yakgwa that can be consumed as a healthy snack capable of protein intake.

[0010] (a). Protein yakgwa is manufactured using plant-based protein instead of wheat flour, and

[0011] (b) By manufacturing yakgwa by baking instead of frying, yakgwa is manufactured that does not cause a rapid rise in blood sugar, and

[0012] (c). A yakgwa with zero sugar content (0) is prepared by using allulose instead of corn syrup, and

[0013] (d). To enable the production of yakgwa containing ginger extract by mixing ginger extract,

[0014] (e). It is characterized by the production of peach yakgwa with the sweet taste and fragrant aroma of peaches by adding peaches.

[0015] Peaches are known as a delicious and nutritious fruit. Peaches have the following benefits.

[0016] (a) Antioxidant effect: Peaches are rich in antioxidants such as vitamin C and beta-carotene, which help protect the body and strengthen immunity, and

[0017] (b) Skin health: Vitamins A and C contained in peaches help maintain skin elasticity and prevent wrinkles and skin damage, and

[0018] (c) Promotes digestion: The dietary fiber contained in peaches is effective in aiding digestion and preventing constipation, and

[0019] (d) Cardiovascular health: The potassium in peaches helps regulate blood pressure and reduces the risk of cardiovascular disease, and

[0020] (e) Weight management: Peaches are low in calories and rich in fiber, providing a feeling of fullness and can help with dieting.

[0021] Furthermore, although peaches are a fruit loved by many, their harvest season is short, their shelf life is brief, and they are not easy to store; however, developing them into processed foods like this can generate significant added value.

[0022] Peaches are characterized by having a wide variety of types. Depending on the variety, peaches are divided into various types such as white peaches, yellow peaches, and nectarines. They have a sweet taste and aroma, are mainly harvested in the summer, and can be enjoyed fresh. They can be eaten as fresh fruit or used in various dishes such as jam, juice, salads, and desserts.

[0023] The present invention aims to manufacture yakgwa using such peaches, and peach yakgwa can be manufactured by putting peach spread inside the yakgwa or by topping the top surface of the yakgwa with peach spread.

[0024] The peach medicine of the present invention is,

[0025] It is characterized by being manufactured by mixing allulose and water, adding cinnamon and ginger extract, boiling to make a syrup, adding hot water to a mixture of soybean protein powder, rice protein powder, glutinous rice flour, almond flour, and peach to make a dough, dividing the dough into portions and shaping them into yakgwa shapes, baking the shaped yakgwa at a set temperature for a set time, and then soaking the baked yakgwa in the syrup.

[0026] The method for manufacturing the peach medicine of the present invention as described above is,

[0027] The first step of making a syrup by mixing allulose syrup and water in a 1:1 weight ratio, adding cinnamon and ginger extract, boiling over medium heat, boiling over low heat until it becomes a syrup, and then cooling; and

[0028] The second process involves mixing soybean protein powder, rice protein powder, glutinous rice flour, and almond flour, sifting them through a sieve to prepare them, finely chopping peaches and mixing them, and then adding hot water to make a cooked dough; and

[0029] A third process of placing the dough made in the second process into a yakgwa mold in predetermined units and shaping it into the shape of a yakgwa, and

[0030] The fourth process of baking the molded yakgwa at a set temperature for a set time, and

[0031] It is characterized by a fifth process of soaking the baked yakgwa in syrup.

[0032] In addition, in the manufacturing method of the present invention, the syrup in the first step is composed of 0.02 parts by weight of cinnamon powder and 0.06 parts by weight of ginger extract relative to 1 part by weight of allulose syrup and 1 part by weight of water, and the dough is composed of 0.2 parts by weight of soybean protein powder, 0.1 parts by weight of rice protein powder, 0.4 parts by weight of glutinous rice flour, 0.1 parts by weight of almond powder, and 0.2 parts by weight of peach powder in a mixing ratio. Effects of the invention

[0033] According to the present invention, it is possible to change the perception that traditional yakgwa is high in calories and too sweet to be good for the body, thereby providing a yakgwa as a healthy snack that maintains the taste of existing yakgwa while lowering calories, allowing for nutritional supplementation, enabling the intake of plant-based protein, and possessing a sweet taste and aroma.

[0034] In particular, by providing yakgwa that is good for protein intake to the elderly who consume a lot of yakgwa, it is possible to provide yakgwa as a nutritious snack and a food friendly to the elderly, and it can be appealed to not only the elderly but also the general age group as a nutritious snack after exercise.

[0035] Furthermore, although peaches are a fruit loved by many, their harvest season is short, their shelf life is brief, and they are difficult to store; however, if developed into processed foods like this, significant added value can be generated, and they can be appealed as a visual snack that possesses the various benefits of peaches, such as antioxidant effects, skin health, digestive aid, cardiovascular health, and weight management.

[0036] Furthermore, by promoting the excellence of traditional Korean sweets as nutritious snacks, particularly regarding yakgwa which is already known overseas, we can spread awareness of the quality of traditional sweets to more countries. Brief explanation of the drawing

[0037] FIG. 1 is a diagram showing the manufacturing process of the peach medicine manufacturing method of the present invention. Specific details for implementing the invention

[0038] First, the terms used in the specification and claims of the present invention have been selected based on general terms considering their functions in various embodiments of the invention. However, these terms may vary depending on the intent of those skilled in the art, legal or technical interpretations, or the emergence of new technologies. Additionally, some terms may be arbitrarily selected by the applicant. Such terms may be interpreted according to the meanings defined in this specification; in the absence of specific definitions, they may be interpreted based on the overall content of this specification and common technical knowledge in the relevant field.

[0039] Additionally, in this specification and claims, terms including ordinal numbers, such as 'first', 'second', etc., may be used to distinguish between components. These ordinal numbers are used to distinguish identical or similar components from one another, and the meaning of the terms should not be limited by the use of such ordinal numbers. For example, the order of use or arrangement of components combined with such ordinal numbers should not be limited by the number. If necessary, each ordinal number may be used interchangeably.

[0040] The peach yakgwa of the present invention can be manufactured by mixing allulose and water, adding cinnamon and ginger extract, boiling to make a syrup, adding it to a mixture of soybean protein powder, rice protein powder, glutinous rice flour, almond flour, and peach to make a dough, dividing the dough into portions and shaping them into yakgwa shapes, baking the shaped yakgwa in an oven at a set temperature for a set time, and then soaking the baked yakgwa in the syrup.

[0041] The method for manufacturing peach medicine according to the present invention is,

[0042] The first process of making a syrup by mixing allulose and water in a 1:1 weight ratio, adding cinnamon and ginger extract, boiling over medium heat, boiling over low heat, and then cooling; and

[0043] The second process involves mixing soybean protein powder, rice protein powder, glutinous rice flour, and almond flour, sifting them through a sieve to prepare them, finely chopping and mixing peaches, and then adding hot water to make a cooked dough; and

[0044] A third process of placing the dough made in the second process into a yakgwa mold in predetermined units and shaping it into the shape of a yakgwa, and

[0045] The fourth process of baking the molded yakgwa at a set temperature for a set time, and

[0046] It is characterized by a fifth process of soaking the baked yakgwa in syrup.

[0047] In the second process above, lemon juice may be added during the dough-making process.

[0048] The process of manufacturing the peach medicine of the present invention is described in detail below with reference to the following examples.

[0049] The peach yakgwa of the present invention can be manufactured by mixing allulose syrup and water in a weight ratio of 1:1, adding cinnamon and ginger extract, boiling to make a syrup, adding hot water to a mixture of soybean protein powder, rice protein powder, glutinous rice flour, almond flour, and finely chopped peaches to make a dough, dividing the dough into portions and shaping them into yakgwa shapes, baking the shaped yakgwa in an oven at 170°C for 20 minutes, and then soaking the baked yakgwa in the syrup.

[0050] The method for manufacturing the peach medicine of the present invention as described above is,

[0051] A first process of preparing a syrup by adding 50ml of allulose syrup and 50ml of water, adding 1g of cinnamon powder and 3ml of ginger extract, boiling over medium heat for 20 minutes, boiling over low heat for another 5 minutes to make it into a syrup, and cooling it.

[0052] A second step of preparing protein powder by sifting 10g of soybean protein powder, 5g of rice protein powder, 20g of glutinous rice flour, and 5g of almond flour through a sieve, and mixing in 5g of finely chopped peaches, and

[0053] A third process of kneading the mixture of protein powder and peaches prepared in the second process above while adjusting the viscosity by adding hot water, and

[0054] A fourth process of forming yakgwa by placing the dough produced through the above third process into a yakgwa mold in 20g units, and

[0055] A fifth step of placing the dough-shaped product prepared through the fourth step into an oven preheated to 170°C and baking for 20 minutes, and

[0056] The process consists of the sixth step of manufacturing the yakgwa by soaking the baked yakgwa in syrup for 24 hours, taking it out, and drying it.

[0057] The execution process of the method for manufacturing peach yakgwa, an embodiment of the present invention carried out in such a manner, is described below with reference to FIG. 1.

[0058] Table 1 below is a chart showing the ingredients and their weight ratios according to the recipe for protein medicine, based on the production of 20g of protein medicine per piece and a total of 120g of 6 pieces.

[0059] ingredients volume weight part water 50ml 1 Allulose syrup 50ml 1 Soybean protein powder 10g 0.2 rice protein powder 5g 0.1 almond flour 5g 0.1 peach 10g 0.2 cinnamon powder 1g 0.02 ginger extract 3ml 0.06 Alcohol (Cheongju) 3ml 0.06 lemon juice 1ml 0.02

[0060] Figure 1 is a diagram showing the manufacturing process of peach yakgwa using ingredients as shown in Table 1 of the embodiment of the present invention.

[0061] First, prepare the syrup to be added to the dough.

[0062] Add 50ml of allulose syrup and 50ml of water to a stock pot in a 1:1 ratio, add 1g of cinnamon powder and 3ml of ginger extract, and boil over medium heat for 20 minutes until thickened.

[0063] Here, when preparing syrup by mixing with water, allulose syrup is used so that it can be prepared quickly and easily, but allulose powder can also be used.

[0064] Afterwards, reduce the heat and simmer the syrup for about 5 more minutes until it becomes a thick syrup, then let the syrup cool and set it aside.

[0065] Meanwhile, prepare the protein dough.

[0066] In a bowl, add 10g of soybean protein powder, 5g of rice protein powder, 5g of almond powder, and 20g of glutinous rice powder, mix, and then sift through a sieve to prepare protein powder in the form of fine powder.

[0067] Also, finely chop 5g of peach and prepare it.

[0068] In this case, the peaches can be used as a peach spread.

[0069] Afterwards, mix the protein powder with the finely chopped peaches, and knead the dough while adjusting the viscosity by adding hot water at about 60 to 80 degrees.

[0070] At this time, 1 teaspoon (1 ml) of lemon juice can be added to the dough to add a refreshing scent.

[0071] You can also add 3ml of sake to the dough.

[0072] Adding alcohol to the dough adds a unique aroma and flavor during the aging process, which makes the taste of yakgwa deeper and richer, and improves the texture of yakgwa by making the dough softer and more moist, and can improve the mouthfeel of yakgwa by helping the dough ferment and causing it to rise well and become soft.

[0073] Then, the dough can be aged for 24 hours at a constant temperature of 5°C to 10°C, after which the dough shaping process can be carried out.

[0074] Divide the dough into 20g units, which is the fixed weight per piece of yakgwa, place them in a yakgwa mold, and press to shape them into the shape of yakgwa.

[0075] Place the molded yakgwa in an oven preheated to 170°C and bake for 20 minutes until golden brown.

[0076] Afterwards, the baked yakgwa is soaked in syrup for 24 hours, and the soaked yakgwa is removed and dried to complete the preparation of yakgwa.

[0077] Here, as another embodiment of the present invention, peaches can be manufactured by not mixing them with protein powder, molding them into the shape of yakgwa, and then topping the top surface of the yakgwa with peach spread.

[0078] According to the present invention, it is possible to provide a yakgwa as a healthy snack that allows for the intake of nutrition and protein while maintaining the taste and texture of the yakgwa.

[0079] As described above, in the embodiment of the present invention, peach yakgwa is prepared according to a recipe for preparing 6 pieces of yakgwa weighing 20g each, and the yakgwa can be prepared according to the weight ratio, not limited to the quantity in the embodiment.

[0080] Although preferred embodiments of the present invention have been illustrated and described as such, as previously explained, the invention is not limited to the specific embodiments described above. It is understood that various modifications can be made by those skilled in the art without departing from the essence of the invention as claimed in the claims, and such modifications should not be understood individually from the technical spirit or perspective of the present invention.

Claims

Claim 1 A method for manufacturing peach yakgwa, comprising: a first step of mixing allulose syrup and water in a 1:1 weight ratio, adding cinnamon and ginger extract, boiling over medium heat, boiling over low heat until it becomes a syrup, and then cooling to make a syrup; a second step of mixing soybean protein powder, rice protein powder, glutinous rice flour, and almond flour, preparing them by sifting them through a sieve, preparing finely chopped peaches, mixing them, and making a dough by adjusting the viscosity while adding hot water; a third step of placing the dough made in the second step into a yakgwa mold to shape the yakgwa; a fourth step of baking the shaped yakgwa at a set temperature for a set time; and a fifth step of soaking the baked yakgwa in the syrup.

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