Method for producing Yakgwa using floury rice and peach

Abstract

The present invention relates to a method for manufacturing premium yakgwa that possesses the unique flavor and health benefits of peaches, using rice flour and peaches as main ingredients. A dough is formed by mixing pre-treated rice flour and peach powder with sesame oil, salt, and water; after aging, the dough is molded, subjected to a two-stage deep-frying process, and cooled; then, honey is applied to the surface, and freeze-dried peach chips are attached as a garnish before the honey hardens to complete the process. Through features such as a gluten-free dough, flavor-preserving peach pretreatment, and the attachment of garnish chips, the present invention can provide a high-end yakgwa that combines tradition and modernity.

Description

Technology Field

[0001] The present invention relates to a manufacturing technology for yakgwa, a traditional Korean confectionery. More specifically, it relates to a method for manufacturing peach yakgwa that uses rice flour and peaches as main ingredients and treats freeze-dried peach chips as a garnish, thereby preserving the flavor and functionality of peaches while enhancing visual and palatability. The present invention belongs to the field of manufacturing technology for premium dessert yakgwa that is health-oriented and utilizes local specialties. Background Technology

[0002] Yakgwa is a traditional Korean oil-based confectionery made by mixing wheat flour with sesame oil, honey, liquor, and ginger juice, frying the dough in oil, and soaking it in rice syrup. It is a popular snack that has been widely used since the Goryeo Dynasty for various ceremonies and holidays in the royal court, among the nobility, temples, and common households, and it established itself as the representative Korean confectionery during the Joseon Dynasty. However, commercially available yakgwa generally has a very high sugar content and a monotonous flavor, and is associated with a strong image of being high in calories and low in nutrition, making it difficult to satisfy the tastes of young consumers.

[0003] Furthermore, traditional yakgwa contains gluten due to the use of wheat flour-based dough, which lowers its appeal for consumers who are sensitive to or avoid gluten. In addition, traditional yakgwa has a heavy texture and poor shelf life due to excessive deep-frying and sugar soaking, and it is true that it is at odds with modern health food trends. Due to these issues, traditional yakgwa is gradually being shunned by the market and lacks marketability in the premium dessert market.

[0004] Recently, the food industry has seen active attempts to reinterpret traditional foods in a modern way to develop premium products that possess both health benefits and distinctiveness. In particular, functional desserts utilizing local agricultural products are attracting significant interest as they offer the potential for high-value-added products and can directly contribute to increasing farm income.

[0005] Peaches are a representative summer fruit rich in vitamins, organic acids, and antioxidants (e.g., polyphenols). Thanks to their distinctive flavor and soft texture, they serve as an ingredient suitable for various desserts. However, peaches are sensitive to heat, causing their aroma and flavor to easily evaporate or deteriorate; consequently, there are technical limitations to applying them to conventional heated dessert manufacturing processes. Therefore, there is a need to develop technology that can reliably integrate peaches into the yakgwa production process while minimizing flavor loss.

[0006] In addition, the present invention aims to present a food model linked to local farms and promote rice consumption by using a dough composition that uses rice flour instead of wheat flour as the main ingredient, thereby facilitating a transition to a gluten-free product. In particular, rice flour has excellent milling properties and can be finely milled, which can contribute to improving dough consistency and frying quality, making it a suitable ingredient for the modernization of traditional snacks such as yakgwa.

[0007] Therefore, the present invention aims to provide a manufacturing technology for peach yakgwa that improves upon the limitations of traditional yakgwa, effectively preserves the flavor and nutritional components of peaches, and realizes multi-layered values ​​such as premiumization, enhanced functionality, and regional characteristics by combining a rice flour-based dough with health-oriented auxiliary ingredients.

[0008] Korean Patent Publication No. 10-2018-0131093 discloses a technology that enhances palatability by forming various topping layers on a glutinous rice dough-based yakgwa, and Korean Patent Publication No. 10-2020-0087456 discloses a method for manufacturing a functional snack by mixing fruit extract into the dough as a technology regarding traditional confectionery using local agricultural products. However, the technology for manufacturing a yakgwa that is gluten-free using rice flour and has a double application of peach powder and freeze-dried peach topping, as in the present invention, is not disclosed. The problem to be solved

[0009] The present invention was derived from the above-mentioned requirements, and the objective of the present invention is to provide a method for manufacturing traditional yakgwa in a healthy and differentiated form by using rice flour, which can be processed into a gluten-free food, as the main ingredient while preserving the flavor and functionality of peaches.

[0010] More specifically, the purpose is to provide a method for manufacturing yakgwa that can maintain the unique aroma and texture of peaches by mixing peach powder into the dough and adding freeze-dried peach chips as a garnish, and can enhance color stability and antioxidant effects through pretreatment with green tangerine juice and functional soaking water containing persimmon leaves, ginger, beet, and pumpkin leaves.

[0011] In addition, another objective of the present invention is to provide a technology that can develop a functional dessert food suitable for the tastes of modern consumers while maintaining the framework of traditional yakgwa by sequentially performing first and second frying under different temperature conditions and attaching peach chip toppings after honey coating, thereby allowing the peach flavor to naturally permeate the entire product. means of solving the problem

[0012] To solve the above problem, the present invention comprises the following steps: (1) preparing a soaking solution by adding persimmon leaves, ginger, beetroot, and pumpkin leaves to water, extracting the extract, and then filtering the resulting liquid; (2) soaking rice flour in the soaking solution prepared in step (1), removing it, and draining the liquid using a sieve; (3) drying the rice flour from which the liquid was removed in step (2) and then grinding it to produce rice flour powder; (4) soaking peeled and sliced ​​peaches in green tangerine juice and then draining the liquid using a sieve; (5) drying the peaches from which the liquid was removed in step (4) and then grinding them to produce peach powder; (6) preparing a dough by mixing the rice flour prepared in step (3) and the peach powder prepared in step (5) with sesame oil, salt, and water; (7) aging the dough prepared in step (6); (8) shaping the aged dough prepared in step (7), deep-frying it, removing it, and cooling it. The present invention provides a method for manufacturing peach yakgwa characterized by including the step of evenly coating the surface of the cooled dough of step (8) with honey, and then topping it with freeze-dried peach chips.

[0013] In addition, the present invention provides a peach yakgwa prepared by the above method. Effects of the invention

[0014] The method for manufacturing peach yakgwa according to the present invention is characterized by its ability to harmonize with the structure of traditional yakgwa while maintaining the unique aroma and texture of peaches. The dual application method of adding peach powder to the dough and using freeze-dried peach chips as a topping naturally conveys the flavor of peaches, minimizes aroma loss due to heat, and simultaneously improves both texture and appearance.

[0015] In addition, by using rice flour instead of wheat flour, gluten-free foods can be produced, and process consistency and quality maintenance are easy thanks to the excellent milling properties and dough stability of rice flour. This composition meets the demand for healthy foods and can simultaneously have a positive impact on increasing rice consumption and utilizing local agricultural products.

[0016] The extract used as a soaking water imparts functionality to the dough ingredients, and the peach pretreatment using green tangerine juice prevents browning, effectively maintaining the color. Through this process, the finished yakgwa can enhance both health orientation and visual satisfaction.

[0017] Since the frying process is divided into two stages at different temperatures, a texture is formed that is crispy on the outside and moist on the inside; additionally, during the garnishing process where honey is applied and peach chips are added, the peach aroma is further emphasized along with a sense of visual sophistication.

[0018] The yakgwa of the present invention is a food product that appropriately combines health benefits, palatability, tradition, and modern sensibility, and has the advantage of expanding its scope of application beyond a simple traditional snack to include premium desserts, regional specialties, and tourist souvenirs. Specific details for implementing the invention

[0019] To achieve the objective of the present invention, the present invention

[0020] (1) A step of preparing an infusion solution by adding persimmon leaves, ginger, beetroot, and pumpkin leaves to water, extracting the liquid, and then filtering it;

[0021] (2) A step of soaking the rice flour in the soaking water prepared in step (1) above, then taking it out and draining the water using a sieve;

[0022] (3) A step of drying the rice flour from which moisture was removed in step (2) above, and then grinding it to produce rice flour;

[0023] (4) A step of removing the peel and immersing sliced ​​peaches in green tangerine juice, then draining the liquid using a sieve;

[0024] (5) A step of drying the peaches from which moisture has been removed in step (4) above, and then grinding them to produce peach powder;

[0025] (6) A step of preparing a dough by mixing the rice flour prepared in step (3) and the peach powder prepared in step (5) with sesame oil, salt, and water;

[0026] (7) A step of aging the dough prepared in step (6) above;

[0027] (8) A step of shaping the aged dough from step (7) above, deep-frying it, taking it out, and cooling it; and

[0028] (9) A method for manufacturing peach yakgwa is provided, characterized by including the step of evenly coating the surface of the cooled dough from step (8) with honey, and then topping it with freeze-dried peach chips.

[0029] In the method for manufacturing peach yakgwa of the present invention, the soaking water of step (1) can preferably be prepared by adding 13-17 g of persimmon leaves, 8-12 g of ginger, 4-6 g of beetroot, and 8-12 g of pumpkin leaves to 0.8-1.2 L of water, extracting at 95-100°C for 20-40 minutes, and then filtering; more preferably, it can be prepared by adding 15 g of persimmon leaves, 10 g of ginger, 5 g of beetroot, and 10 g of pumpkin leaves to 1 L of water, extracting at 95-100°C for 30 minutes, and then filtering.

[0030] The above soaking water is not merely water for soaking, but is a functional product created by extracting material components. It adds a subtle aroma and antioxidant properties to the rice flour and helps enhance the flavor and health benefits of yakgwa. By utilizing such soaking water, the quality of yakgwa could be improved in terms of taste, color, and shelf life.

[0031] In addition, in the method for manufacturing peach yakgwa according to the present invention, step (2) can preferably be performed by soaking 0.8 to 1.2 kg of rice flour in water at 20 to 25°C for 20 to 40 minutes, then taking it out and draining the water using a sieve, and more preferably by soaking 1 kg of rice flour in water at 20 to 25°C for 30 minutes, then taking it out and draining the water using a sieve. The soaking conditions allow the active ingredients contained in the water to be evenly adsorbed onto the surface of the rice flour, and allow the rice flour to retain an appropriate amount of moisture without becoming excessively soft.

[0032] The above-mentioned rice flour may be rice flour of the Baromi 2 variety. Baromi 2 has uniform particles and excellent milling properties, which ensures homogeneous viscosity during dough preparation, and it has the characteristic of maintaining shape stability and a crispy texture even during the deep-frying process. In addition, it has a harmonious balance of sweetness and nuttiness, which helps balance the overall flavor when mixed with peach powder and honey. Due to these characteristics, it can be selected as a rice flour variety suitable for the peach yakgwa of the present invention.

[0033] In addition, in the method for manufacturing peach yakgwa of the present invention, the rice powder of step (3) can preferably be prepared by drying the rice with moisture removed at 35 to 45°C for 20 to 30 hours and then grinding it, and more preferably by drying the rice with moisture removed at 40°C for 24 hours and then grinding it.

[0034] The above drying conditions are set to gradually remove moisture from the rice flour, preventing starch damage or excessive hardening, and to maintain a uniform and fine particle size during grinding. This enables uniform mixing during dough preparation and helps maintain an even texture and mouthfeel after frying. Furthermore, the low-temperature and long-duration drying method is advantageous for minimizing the loss of functional ingredients absorbed by the immersion water.

[0035] In addition, in the method for manufacturing peach yakgwa of the present invention, step (4) can preferably be performed by immersing a peeled and sliced ​​peach in 0.5 to 1.5% green tangerine juice for 1 to 2 minutes and then draining the water using a sieve, and more preferably by immersing a peeled and sliced ​​peach in 1% green tangerine juice for 1 to 2 minutes and then draining the water using a sieve.

[0036] The aforementioned immersion conditions are designed to minimize browning and aroma loss of the peaches, while maintaining their color and texture during hot-air drying. The organic acid components contained in green tangerine juice inhibit oxidation reactions on the peach surface and stabilize the pH, which helps preserve the peach's natural color. Furthermore, by immersing the peaches for a short period, it was possible to improve the quality of the subsequent drying process without causing tissue damage or loss of flavor.

[0037] In addition, in the method for manufacturing peach yakgwa of the present invention, the peach powder of step (5) can preferably be prepared by drying a peach with moisture removed at 45 to 55°C for 10 to 14 hours and then grinding it, and more preferably by drying a peach with moisture removed at 50°C for 12 hours and then grinding it.

[0038] The above drying conditions aim to sufficiently remove moisture from the fruit tissue while preserving the flavor and color of the peaches, thereby making them suitable for powdering. By drying at an appropriate temperature for an extended period, the loss of flavor components is minimized, and the fruit's natural color and sugar content are maintained, contributing to the improvement of the flavor and appearance quality of the final yakgwa product. Furthermore, the uniformly dried peaches form even particles upon grinding, ensuring mixing stability within the dough.

[0039] In addition, in the method for manufacturing peach yakgwa of the present invention, the dough of step (6) can preferably be prepared by mixing 450-550 g of rice flour, 8-12 g of peach powder, 25-35 g of sesame oil, 1-3 g of salt, and 160-200 g of water, and more preferably by mixing 500 g of rice flour, 10 g of peach powder, 30 g of sesame oil, 2 g of salt, and 180 g of water.

[0040] The above formulation conditions are set to properly maintain the balance of the dough's viscosity, moisture retention, and flavor. Rice flour is used as the main ingredient to form an elastic dough structure, while peach powder imparts a fruity flavor to the yakgwa and is evenly dispersed within the dough to achieve overall taste harmony. Sesame oil provides a nutty flavor and inhibits oil oxidation during frying, while salt complements sweetness and aroma to further enhance the flavor. The ratio of water is a key factor in controlling the overall viscosity and moldability of the dough, contributing to improved product quality stability during the subsequent molding and deep-frying processes.

[0041] In addition, in the method for manufacturing peach yakgwa of the present invention, the aging in step (7) can preferably be performed by aging the dough at 2 to 6°C for 50 to 70 minutes, and more preferably by aging the dough at 4°C for 60 minutes.

[0042] The above aging conditions allow moisture and oil components within the dough to spread evenly, ensuring a homogeneous texture during molding and being advantageous for maintaining a balance between internal expansion and external crispness during the frying process. Aging at a low temperature can stabilize the viscoelasticity and cohesiveness of the dough, and the flavor components of the peach powder permeate well throughout the dough, which has a positive effect on enhancing the flavor of the final product.

[0043] In addition, in the method for manufacturing peach yakgwa of the present invention, step (8) can preferably be performed by dividing the aged dough into 35-45 g units, forming it into a circle with a diameter of 4-6 cm and a thickness of 1-2 cm, then performing a first deep-frying treatment at 120-140°C for 1-3 minutes, taking it out and draining the oil for 20-40 seconds, then performing a second deep-frying treatment at 150-170°C for 1-2 minutes, taking it out and cooling it to 40-60°C, and more preferably by dividing the aged dough into 40 g units, forming it into a circle with a diameter of 5 cm and a thickness of 1.5 cm, then performing a first deep-frying treatment at 130°C for 2 minutes, taking it out and draining the oil for 30 seconds, then performing a second deep-frying treatment at 160°C for 1-2 minutes, taking it out and cooling it to 50°C.

[0044] The above-described molding and frying conditions are intended to ensure the shape stability and texture balance of the yakgwa; molding into a consistent weight and size enhances the uniformity of cooking during frying. The first frying focuses on cooking the dough thoroughly at a low temperature, while the subsequent second frying, performed after briefly draining the oil, finishes the exterior crisply at a high temperature, effectively enhancing the texture of the final product. Furthermore, the two-stage frying process prevents excessive oil absorption and helps to harmonize the peach flavor with the nutty taste of the dough. The cooling process at an appropriate temperature after frying contributes to the removal of excess oil and tissue stabilization, helping to maintain product quality and improve shelf life.

[0045] In addition, in the method for manufacturing peach yakgwa of the present invention, step (9) can preferably be treated as a topping by evenly coating the surface of the cooled dough with 8 to 10 g of honey and then sprinkling or pressing 1 to 2 g of freeze-dried peach chips onto the surface of the yakgwa, and more preferably as a topping by evenly coating the surface of the cooled dough with 8 to 10 g of honey and then sprinkling or pressing 1.5 g of freeze-dried peach chips onto the surface of the yakgwa.

[0046] The above coating and garnishing processes are intended to simultaneously enhance the appearance, flavor, and palatability of yakgwa. Honey imparts a subtle sweetness and gloss to the surface of the yakgwa, and forms a viscous coating layer that helps securely fix the peach chips attached thereafter. Freeze-dried peach chips retain the natural color and aroma of peaches without heat treatment, allowing for a visually premium aesthetic and enhanced peach flavor when used as a garnish. Since the garnish is attached before the honey hardens, adhesion and preservation are improved, allowing for the simultaneous satisfaction of the product's texture and distinctive appearance.

[0047] Specifically, the freeze-dried peach chips described above may be prepared by peeling and slicing peaches, soaking them in 0.5–1.5% green tangerine juice for 1–2 minutes, draining the water using a sieve, freeze-drying them at -40 to -50°C for 24–36 hours, and then crushing them into pieces 3–5 mm in size. The above freeze-drying conditions are intended to effectively remove only moisture while maintaining the flavor, color, and texture of the peaches, thereby minimizing flavor loss and browning compared to high-temperature hot-air drying. The green tangerine juice soaking process contributes to preventing oxidation and stabilizing color, and the chips can then be manufactured into chips of appropriate size for garnish through freeze-drying and crushing processes. The peach chips produced in this manner adhere evenly to the surface of the yakgwa and were effective in maximizing the visual and flavor characteristics of the peaches.

[0048] The method for manufacturing peach yakgwa according to the present invention, more specifically, is

[0049] (1) A step of preparing an infusion solution by adding 13~17 g of persimmon leaves, 8~12 g of ginger, 4~6 g of beetroot, and 8~12 g of pumpkin leaves to 0.8~1.2 L of water, extracting at 95~100℃ for 20~40 minutes, and then filtering;

[0050] (2) A step of soaking 0.8~1.2 kg of rice flour in the soaking water prepared in step (1) above at 20~25℃ for 20~40 minutes, then taking it out and draining the water using a sieve;

[0051] (3) A step of preparing rice flour by drying the rice flour from which moisture was removed in step (2) at 35~45℃ for 20~30 hours and then grinding it;

[0052] (4) A step of removing the peel and slicing peaches, soaking them in 0.5~1.5% green tangerine juice for 1~2 minutes, and then draining the water using a sieve;

[0053] (5) A step of preparing peach powder by drying the peaches from which moisture has been removed in step (4) at 45~55℃ for 10~14 hours and then grinding them;

[0054] (6) A step of preparing a dough by mixing 450~550 g of the rice flour prepared in step (3) above, 8~12 g of the peach powder prepared in step (5) above, 25~35 g of sesame oil, 1~3 g of salt, and 160~200 g of water;

[0055] (7) A step of aging the dough prepared in step (6) above at 2~6℃ for 50~70 minutes;

[0056] (8) A step of shaping the aged dough from step (7) above, then performing a first deep-frying treatment at 120~140℃ for 1~3 minutes and taking it out, then performing a second deep-frying treatment at 150~170℃ for 1~2 minutes and taking it out and cooling it to 40~60℃; and

[0057] (9) The method may include the step of evenly coating the surface of the cooled dough from step (8) with 8 to 10 g of honey, and then topping it with freeze-dried peach chips.

[0058] More specifically,

[0059] (1) A step of preparing an infusion solution by adding 15 g of persimmon leaves, 10 g of ginger, 5 g of beetroot, and 10 g of pumpkin leaves to 1 L of water, extracting at 95~100℃ for 30 minutes, and then filtering;

[0060] (2) A step of soaking 1 kg of flour in the soaking water prepared in step (1) above at 20~25℃ for 30 minutes, then taking it out and draining the water using a sieve;

[0061] (3) A step of preparing rice flour by drying the rice flour from which moisture was removed in step (2) at 40°C for 24 hours and then grinding it;

[0062] (4) A step of removing the peel and slicing peaches, soaking them in 1% green tangerine juice for 1 to 2 minutes, and then draining the water using a sieve;

[0063] (5) A step of preparing peach powder by drying the peaches from which moisture has been removed in step (4) at 50°C for 12 hours and then grinding them;

[0064] (6) A step of preparing a dough by mixing 500 g of the rice flour prepared in step (3) above, 10 g of the peach powder prepared in step (5) above, 30 g of sesame oil, 2 g of salt, and 180 g of water;

[0065] (7) A step of aging the dough prepared in step (6) above at 4°C for 60 minutes;

[0066] (8) A step of shaping the aged dough from step (7) above, then performing a first deep-frying treatment at 130°C for 2 minutes and taking it out, then performing a second deep-frying treatment at 160°C for 1 to 2 minutes and taking it out and cooling it to 50°C; and

[0067] (9) The method may include the step of evenly coating the surface of the cooled dough from step (8) with 8 to 10 g of honey, and then topping it with freeze-dried peach chips.

[0068] The present invention also provides a peach yakgwa prepared by the above method.

[0070] The present invention will be explained in detail below through manufacturing examples and embodiments. However, the following manufacturing examples and embodiments are merely illustrative of the present invention, and the content of the present invention is not limited to the following manufacturing examples and embodiments.

[0072] Preparation Example 1. Peach Yakgwa

[0073] (1) 15 g of persimmon leaves, 10 g of ginger slices, 5 g of dried chopped beetroot, and 10 g of dried pumpkin leaves were added to 1 L of purified water and heated at 95~100℃ for 30 minutes to extract, then filtered to prepare the immersion water.

[0074] (2) 1 kg of flour rice (variety: Baromi 2) was soaked in the soaking water prepared in step (1) above for 30 minutes at 20~25℃, then taken out and drained on a sieve.

[0075] (3) The rice flour from which moisture was removed in step (2) above was hot-air dried at 40°C for 24 hours, and then ground to produce rice flour.

[0076] (4) Peaches were peeled, sliced ​​into 5-10 mm thick pieces, and the pits were removed. The sliced ​​peaches were soaked in 1% green tangerine juice for 1-2 minutes, then drained on a sieve to remove excess water.

[0077] The above green tangerine juice is extracted from green tangerines ( Citrus unshiu Marcov. refers to a product prepared by diluting the concentrate of unripe tangerines with purified water in a volume ratio of 1:99.

[0078] (5) The peaches from step (4) with the moisture removed were dried with hot air at 50°C for 12 hours and then ground to produce peach powder.

[0079] (6) A dough was prepared by mixing 500 g of the rice flour prepared in step (3) above, 10 g of the peach powder prepared in step (5) above, 30 g of sesame oil, 2 g of salt, and 180 g of purified water.

[0080] (7) The dough prepared in step (6) above was sealed with plastic wrap and aged for 1 hour at 4°C in a refrigerated state.

[0081] (8) The aged dough from step (7) above was divided into approximately 40 g portions and shaped into a circle with a diameter of approximately 5 cm and a thickness of approximately 1.5 cm. The shaped dough was placed in cooking oil preheated to 130°C and subjected to a first deep-frying treatment for 2 minutes, then removed and drained for 30 seconds.

[0082] (9) The batter from which the oil was drained in step (8) was placed back into 160°C cooking oil for 1 to 2 minutes for a second deep frying treatment, and then cooled to about 50°C.

[0083] (10) The surface of the cooled dough from step (9) above was evenly coated with mixed flower honey. About 8 to 10 g of honey was applied per yakgwa, and the garnishing process was carried out while the honey was still unhardened. The garnishing process was carried out by sprinkling or pressing freeze-dried peach chips onto the surface, with an amount of about 1.5 g per yakgwa.

[0084] The freeze-dried peach chips described above are manufactured as follows. After removing the skin from the peaches, they are sliced ​​to a thickness of 5 to 10 mm and the seeds are removed. The sliced ​​peaches are immersed in 1% green tangerine juice for 1 to 2 minutes, then drained using a sieve to remove moisture. The dried peach slices are placed in a vacuum freeze-dryer (vacuum degree 0.1 Torr or less) and dried for 24 to 36 hours at -40 to -50°C, and then crushed into pieces approximately 3 to 5 mm in size.

[0085] (11) The above-mentioned yakgwa was naturally cooled at room temperature of 20~25℃ for 30 minutes and then packaged.

[0087] Comparative Example 1. Peach Yakgwa

[0088] (1) After washing and removing the water from the rice flour, the rice flour was hot-air dried at 40°C for 24 hours, and then ground to produce rice flour.

[0089] (2) After removing the skin and seeds from the peaches, they were sliced ​​to a thickness of 5 to 10 mm, dried with hot air at 50°C for 12 hours, and then ground to produce peach powder.

[0090] (3) Using the rice flour from step (1) and the peach powder from step (2) above, peach yakgwa was prepared using the same process as steps (6) to (11) of Preparation Example 1. However, freeze-dried peach chips prepared by the following method were used as toppings.

[0091] After removing the skin and seeds from the peaches, they were sliced ​​to a thickness of 5 to 10 mm, placed in a vacuum freeze-dryer (vacuum degree 0.1 Torr or less) and dried for 24 to 36 hours at -40 to -50°C, then crushed into pieces approximately 3 to 5 mm in size to produce peach chips for garnish.

[0093] Comparative Example 2. Peach Yakgwa

[0094] Peach yakgwa was prepared using the method of Preparation Example 1, but the step of soaking peaches in green tangerine juice was omitted.

[0096] Comparative Example 3. Peach Yakgwa

[0097] Peach yakgwa was prepared by the method of Preparation Example 1, but the soaking water prepared in step (1) was used.

[0098] 20 g of persimmon leaves and 20 g of ginger slices were added to 1 L of purified water and heated to extract at 95~100℃ for 30 minutes, then filtered to prepare the immersion water.

[0100] Comparative Example 4. Peach Yakgwa

[0101] Peach yakgwa was prepared by the method of Preparation Example 1, but the soaking water prepared in step (1) was used.

[0102] 20 g of dried chopped beet and 20 g of dried pumpkin leaves were added to 1 L of purified water and heated and extracted at 95~100℃ for 30 minutes, then filtered to prepare the immersion water.

[0104] Example 1. Sensory evaluation of peach yakgwa according to material pretreatment

[0105] To evaluate the flavor and palatability of peach yakgwa, yakgwa according to Preparation Example 1, Comparative Example 1, and Comparative Example 2 were prepared, respectively, and then a sensory evaluation was conducted. The test was conducted on 30 trained panelists with experience with confectionery products, and each sample was evaluated using a 7-point scale (1 point: very poor ~ 7 points: very good) based on four criteria: smell (aroma), taste, texture, and overall palatability.

[0106] Sensory evaluation results of peach yakgwa Evaluation items Preparation Example 1 Comparative Example 1 Comparative Example 2 smell 6.3 4.5 4.8 taste 6.2 4.9 5.0 Texture 6.1 5.2 5.4 Overall preference 6.4 4.8 5.6

[0107] As a result of the sensory evaluation, Preparation Example 1 received the highest overall evaluation. In particular, a clear difference in scores was observed compared to the Comparative Examples in terms of odor and all other categories, which is interpreted as a result of the combined effects of preserving peach flavor and improving appearance palatability. Through these results, it was confirmed that the soaking water, green tangerine juice pretreatment, and freeze-dried topping treatment technologies applied in the manufacturing process of the present invention are effective in improving the flavor and palatability of yakgwa.

[0109] Example 2. Sensory evaluation of peach yakgwa according to immersion water preparation conditions

[0110] In order to evaluate the effect of the immersion water composition used in the present invention, peach yakgwa (Comparative Examples 3 and 4) to which immersion water prepared under different conditions was applied were prepared for comparison, and a sensory evaluation was conducted in the same manner as in Example 1.

[0111] Sensory evaluation results of peach yakgwa according to immersion water preparation conditions Evaluation items Preparation Example 1 Comparative Example 3 Comparative Example 4 smell 6.3 5.2 5.6 taste 6.2 5.4 5.6 Texture 6.1 5.6 5.7 Overall preference 6.4 5.5 5.4

[0112] As a result of the sensory evaluation, Preparation Example 1 recorded higher scores than Comparative Examples 3 and 4 in all evaluation categories. In particular, a distinct difference was observed in the flavor and overall preference categories, which indicates that the complex plant-based raw material composition and appropriate extraction conditions had a positive effect on the flavor formation and sensory satisfaction of the peach yakgwa.

Claims

Claim 1 (1) A step of preparing a soaking solution by adding persimmon leaves, ginger, beetroot, and pumpkin leaves to water, extracting the liquid, and then filtering it; (2) A step of soaking rice in the soaking solution prepared in step (1), removing it, and draining the liquid using a sieve; (3) A step of preparing rice powder by drying and grinding the rice from which the liquid was removed in step (2); (4) A step of soaking peeled and sliced ​​peaches in green tangerine juice and draining the liquid using a sieve; (5) A step of preparing peach powder by drying and grinding the peaches from which the liquid was removed in step (4); (6) A step of preparing a dough by mixing the rice powder prepared in step (3) and the peach powder prepared in step (5) with sesame oil, salt, and water; (7) A step of aging the dough prepared in step (6); (8) A step of shaping the aged dough from step (7), deep-frying it, removing it, and cooling it. A method for manufacturing peach yakgwa characterized by including the step of evenly coating the surface of the cooled dough from step (8) with honey, and then topping it with freeze-dried peach chips. Claim 2 A method for manufacturing peach yakgwa according to claim 1, characterized in that the soaking water of step (1) is prepared by adding 13-17 g of persimmon leaves, 8-12 g of ginger, 4-6 g of beetroot, and 8-12 g of pumpkin leaves to 0.8-1.2 L of water, extracting at 95-100℃ for 20-40 minutes, and then filtering. Claim 3 In claim 1, (1) a step of preparing an immersion solution by adding 13-17 g of persimmon leaves, 8-12 g of ginger, 4-6 g of beetroot, and 8-12 g of pumpkin leaves to 0.8-1.2 L of water, extracting the mixture, and filtering; (2) a step of soaking rice flour in the immersion solution prepared in step (1), removing it, and draining the water using a sieve; (3) a step of preparing rice flour powder by drying and grinding the rice flour from which water was removed in step (2); (4) a step of soaking peeled and sliced ​​peaches in green tangerine juice and draining the water using a sieve; (5) a step of preparing peach powder by drying and grinding the peaches from which water was removed in step (4); (6) 450-550 g of the rice flour powder prepared in step (3), 8-12 g of the peach powder prepared in step (5), 25-35 g of sesame oil, 1-3 g of salt, and water A method for manufacturing peach yakgwa characterized by comprising the steps of: (7) mixing 160~200 g to prepare a dough; (8) aging the dough prepared in step (6); (9) shaping the aged dough from step (7), deep-frying it, taking it out, and cooling it; and (9) evenly coating the surface of the cooled dough from step (8) with 8~10 g of honey, and then topping it with freeze-dried peach chips. Claim 4 In paragraph 3, (1) a step of preparing an immersion solution by adding 13~17 g of persimmon leaves, 8~12 g of ginger, 4~6 g of beetroot, and 8~12 g of pumpkin leaves to 0.8~1.2 L of water, extracting at 95~100℃ for 20~40 minutes, and then filtering; (2) a step of soaking 0.8~1.2 kg of rice flour in the immersion solution prepared in step (1) at 20~25℃ for 20~40 minutes, then removing it and draining the water using a sieve; (3) a step of preparing rice flour powder by drying the rice flour from which water was removed in step (2) at 35~45℃ for 20~30 hours and then grinding it; (4) a step of soaking peeled and sliced ​​peaches in 0.5~1.5% green tangerine juice for 1~2 minutes and then draining the water using a sieve; (5) the peaches from which water was removed in step (4) A step of preparing peach powder by drying at 45~55℃ for 10~14 hours and then grinding; (6) a step of preparing a dough by mixing 450~550 g of the rice flour prepared in step (3), 8~12 g of the peach powder prepared in step (5), 25~35 g of sesame oil, 1~3 g of salt, and 160~200 g of water; (7) a step of aging the dough prepared in step (6) at 2~6℃ for 50~70 minutes; (8) a step of shaping the aged dough from step (7), performing a first deep-fry treatment at 120~140℃ for 1~3 minutes and taking it out, then performing a second deep-fry treatment at 150~170℃ for 1~2 minutes and taking it out and cooling it to 40~60℃; A method for manufacturing peach yakgwa characterized by including the step of evenly coating the surface of the cooled dough from step (8) with 8 to 10 g of honey, and then topping it with freeze-dried peach chips. Claim 5 Peach medicine prepared by any one of the methods of paragraphs 1 to 4.