Method for manufacturing sweet jelly slice of red bean

Abstract

The present invention relates to a method for manufacturing sliced ​​yokan, comprising the steps of: a) mixing glutinous rice flour with water to prepare a glutinous rice paste; b) soaking agar in water; c) grinding red bean paste and fructooligosaccharide, placing them in a pot, and stirring; d) adding the agar soaked in water from step b) to the pot from step c) and stirring further; e) adding the glutinous rice paste prepared in step a) to the pot from step d) and stirring; f) removing the mixture from the pot from step e) and cutting the solidified yokan; and g) attaching sliced ​​cheese to the yokan cut in step f).

Description

Technology Field

[0001] The present invention relates to a method for manufacturing sliced ​​yokan that provides a new taste and sensory quality by adding sliced ​​cheese and has excellent combination with various additional ingredients. Background Technology

[0002] Yanggaeng is a type of Japanese confectionery made by mixing ingredients such as red beans with sugar, starch syrup, agar, etc., and boiling it down.

[0003] Recently, new types of yokan have been developed using various fruit concentrates, and additional functional yokan have been developed by changing the sugar composition and using functional sugars or adding functional ingredients to reduce sweetness while preserving the characteristics of yokan.

[0004] In addition, yokan with a wider variety of flavors is being released and developed by utilizing additional toppings without altering the taste of the yokan itself.

[0005] Korean Registered Patent No. 2589199 relates to a method for manufacturing a yokan sandwich glutinous rice cake, and discloses a method comprising: a step of manufacturing yokan using either blueberry or black sesame; a step of manufacturing a glutinous rice base by mixing and grinding glutinous rice or black rice and glutinous rice, and then steaming; and a method of manufacturing a yokan sandwich glutinous rice cake by laying castella rice cake powder on the bottom, placing a first glutinous rice base on top of it, placing a yokan using either mango yokan, blueberry yokan, or black sesame yokan on top of the first glutinous rice base, placing a second glutinous rice base on top of it, and then sprinkling castella rice cake powder on top of the second glutinous rice base to produce the glutinous rice cake.

[0006] Korean Registered Patent No. 1799818 relates to a method for manufacturing yokan with excellent antioxidant activity and palatability using a hot water extract of coffee grounds, and discloses a manufacturing technique comprising the steps of: (a) mixing coffee grounds powder and water, extracting, filtering, concentrating, and diluting to produce a hot water extract of coffee grounds; (b) soaking a mixture in which agar is added to the hot water extract of coffee grounds produced in step (a); and (c) heating the soaked mixture from step (b), mixing sediment and sugar therein, and then heating and cooling again.

[0007] Although the above technology discloses a method for manufacturing various types of yokan, there is a demand for a new method for manufacturing yokan with improved flavor and taste by combining various ingredients. Prior art literature

[0008] (0001) Republic of Korea Registered Patent No. 2589199 (2023.10.10)(0002) Republic of Korea Registered Patent No. 1799818 (2017.11.15) The problem to be solved

[0009] The present invention aims to provide a unique and novel method for manufacturing yokan.

[0010] The present invention aims to provide a method for manufacturing yokan that offers a new taste and flavor by harmonizing with various ingredients. means of solving the problem

[0011] A method for manufacturing sliced ​​yokan according to the present invention, for solving the above-mentioned problems, comprises: a) a step of mixing glutinous rice flour with water to prepare glutinous rice paste; b) a step of soaking agar in water; c) a step of grinding red bean paste and fructooligosaccharide, placing them in a pot, and stirring; d) a step of adding the agar soaked in the water of step b) to the pot of step c) and stirring further; e) a step of adding the glutinous rice paste prepared in step a) to the pot that has undergone step d) and stirring; f) a step of removing the mixture from the pot that has undergone step e) and cutting the hardened yokan; and g) a step of attaching sliced ​​cheese to the yokan cut in step f).

[0012] In the present invention, the sliced ​​yokan may comprise 1 to 5 parts by weight of glutinous rice flour, 1 to 5 parts by weight of agar, and 120 to 150 parts by weight of fructooligosaccharide, based on 100 parts by weight of red bean paste.

[0013] In the present invention, step a) may be to prepare a glutinous rice paste by mixing glutinous rice flour with 2 to 3 times its weight in water.

[0014] In the present invention, step b) may be performed by soaking in 6 to 7 times the weight of the agar in water.

[0015] In the present invention, the sliced ​​yokan may further include one or more selected from the group consisting of yakgwa, walnut, apple, rosemary, cracker, and monaka. Effects of the invention

[0016] The sliced ​​yokan produced according to the present invention has a unique and novel flavor and taste.

[0017] The sliced ​​yokan produced according to the present invention harmonizes with various ingredients to provide a new taste and flavor. Brief explanation of the drawing

[0018] Figure 1 is a photograph of sliced ​​yokan according to one embodiment of the present invention. Figure 2 is a photograph of sliced ​​yokan according to another embodiment of the present invention. Figure 3 is a photograph of sliced ​​yokan according to another embodiment of the present invention. Figure 4 is a photograph of step f) being performed in the manufacturing method according to the present invention. Specific details for implementing the invention

[0019] Hereinafter, each component of the present invention is described in more detail so that a person skilled in the art to which the present invention pertains can easily implement it; however, this is merely an example, and the scope of the rights of the present invention is not limited by the following.

[0020] As used in this invention, "preferably" or "preferably" refers to an embodiment of the invention having a specific advantage under specific conditions. However, other embodiments may also be preferred under the same or different conditions. Furthermore, one or more preferred embodiments do not imply that other embodiments are not useful, nor do they exclude other embodiments within the scope of the invention.

[0021] The term “comprising” as used herein is used when listing materials, compositions, devices, and methods useful for the present invention, and is not limited to the examples listed.

[0022] The present invention relates to a method for manufacturing a novel dessert utilizing yokan and cheese, and specifically to a method for manufacturing sliced ​​yokan that provides a new taste and sensory properties.

[0023] Specifically, the method for manufacturing the sliced ​​yokan comprises: a) a step of mixing glutinous rice flour with water to prepare a glutinous rice paste; b) a step of soaking agar in water; c) a step of grinding red bean paste and fructooligosaccharide, placing them in a pot, and stirring; d) a step of adding the agar soaked in the water of step b) to the pot of step c) and stirring further; e) a step of adding the glutinous rice paste prepared in step a) to the pot that has undergone step d) and stirring; f) a step of removing the mixture from the pot that has undergone step e) and cutting the hardened yokan; and g) a step of attaching sliced ​​cheese to the yokan cut in step f).

[0024] Each step is explained in more detail below.

[0025] First, the materials used in the manufacturing method of the present invention may be used to produce sliced ​​yokan using 1 to 5 parts by weight of glutinous rice flour, 1 to 5 parts by weight of agar, and 120 to 150 parts by weight of fructooligosaccharide, based on 100 parts by weight of red bean paste.

[0026] In addition, it may be preferable to include the agar in an amount of 3.5 to 4 parts by weight. If the amount is included in excess or in excess of the above amount, there is a problem with the texture becoming poor.

[0027] It is preferable that the above fructooligosaccharide be included in an amount of 140 to 150 parts by weight. If it is included in excess of the above amount, there is a problem of the sweetness becoming too high, and if it is included in less than the above amount, there is a problem of the sensory quality decreasing as the sweetness decreases and the taste becomes somewhat worse.

[0028] Steps a) and b) above are preliminary preparation steps for the materials, which are steps for soaking glutinous rice paste and agar.

[0029] More specifically, step a) above is a step of preparing a glutinous rice paste by mixing the glutinous rice flour with 2 to 3 times its weight in water. If the water content is excessive, there is a problem that the texture of the yokan deteriorates and becomes soft, and if the water content is low, the glutinous rice flour does not dissolve sufficiently in water, and the viscosity of the glutinous rice paste becomes high, making it difficult to mix during manufacturing.

[0030] Step b) above is a step of soaking the agar in 6 to 7 times its weight in water. If the water content is low, the agar does not soak sufficiently or takes a long time to soak, and if the water content is higher than the above amount, there is no significant difference in the soaking time or the condition of the soaked agar, so it is desirable to use an appropriate amount of water.

[0031] In step c) above, it is preferable to grind and mix the materials in small portions, but it is not necessarily limited to this.

[0032] After mixing all ingredients in step c) above and placing them in a pot, stirring is performed for 20 to 40 minutes, and then, in step d), agar soaked in water is added and additional stirring is performed. The additional stirring is performed for 5 to 15 minutes.

[0033] Next, with stirring stopped, add the glutinous rice paste in step e) above and stir further.

[0034] When it is confirmed that the viscosity of the mixture is about 200,000 to 300,000 cps, stirring is stopped, and the mixture is placed in a mold and cooled for 10 hours to produce yokan.

[0035] If the hardening time is longer than the above time, there is a problem of excessive manufacturing time without a difference in effect, and subsequently, after attaching the sliced ​​cheese, there is a problem of reduced adhesion between the yokan and the sliced ​​cheese, and if it is shorter than the above time, there may be a problem of poor texture because it is not hardened sufficiently.

[0036] Next, the solidified yokan is cut into pieces measuring 9.5cm x 9.5cm x 4mm, and sliced ​​cheese is attached to complete the sliced ​​yokan.

[0037] The present invention will be described in more detail below based on embodiments, but this is merely an illustrative description for understanding the invention, and the scope of the present invention is not limited to or restricted to the following embodiments.

[0038] [Method for Making Sliced ​​Yokan]

[0039] 1. Red bean paste 4100g

[0040] 2. Fructooligosaccharide 6140g

[0041] 3. Domestic agar 163g. Water 1096g

[0042] 4. 135g glutinous rice flour, 370g water

[0043] The glutinous rice flour of the above 4 was mixed with water to prepare a glutinous rice paste.

[0044] Soak the agar from step 3 in water.

[0045] Grind ingredients 1 and 2 in a blender little by little and put them into a pot.

[0046] After stirring for about 30 minutes, add the agar soaked in water.

[0047] After 40 minutes have passed since the stirrer was turned on, stop the stirrer, add glutinous rice paste, and turn the stirrer on again. Stir for an additional 25 to 30 minutes, checking the viscosity of the mixture, and stop when it reaches a viscosity of about 200,000 to 300,000 cps (the viscosity of peanut butter), then pour into a mold and let it harden for 10 hours.

[0048] The hardened yokan was cut into pieces 9.5cm x 9.5cm x 4mm in size, and cheddar cheese was attached to the surface of each piece to complete the sliced ​​yokan.

[0049] <Example 1>

[0050] Sliced ​​yokan prepared according to the above manufacturing method (Fig. 1).

[0051] <Example 2>

[0052] In Example 1 above, sliced ​​apples sliced ​​to a thickness of 2-5 mm were placed on the surface of cheddar cheese, and rosemary cut to a length of about 5 cm was additionally cut and placed on top to prepare sliced ​​yokan (Fig. 2).

[0053] <Example 3>

[0054] In Example 1 above, yakgwa was placed on the surface of cheddar cheese, and walnuts were placed on the surface of the cheddar cheese (Fig. 3).

[0055] <Comparative Example 1>

[0056] The mixture with confirmed viscosity in Example 1 above was prepared in the same manner, except that it was placed in a mold and hardened for 5 hours.

[0057] <Comparative Example 2>

[0058] The mixture whose viscosity was confirmed in Example 1 above was placed in a mold and hardened for 20 hours, except that it was prepared in the same way.

[0059] <Comparative Example 3>

[0060] A commercially available yokan was cut into equal sizes and cheddar cheese was attached to produce a sliced ​​yokan similar in shape to Example 1.

[0061] [Experimental Method]

[0062] 1) Sensory evaluation

[0063] Fifty adult male and female panelists aged 20 to 40 were selected.

[0064] After evaluating whether each panelist had any problems with taste, smell, and sight, sensory evaluation was conducted on a total of 40 panelists, excluding 10 panelists who were found to have abnormalities in at least one sense.

[0065] Taste, smell, sight (appearance), and texture were evaluated on a scale of 5 points, with scores closer to 5 indicating a more positive evaluation. The results are shown in the following table.

[0066] 2) Sensory evaluation of sliced ​​yokan with added ingredients

[0067] Further evaluation of the sliced ​​yokan of Examples 2 and 3 was conducted on the panel that performed the evaluation of 1) above.

[0068] The evaluation method was set to be the same as that in 1) above.

[0069] Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Sensory evaluation taste 5 - - 4 2 4 smell 4 - - 4 4 3 Texture 5 - - 3 2 2 appearance 5 - - 5 5 5 Sensory evaluation of additional materials taste - 5 5 - - - smell - 5 5 - - - Texture - 5 5 - - - appearance - 5 5 - - -

[0070] Referring to Table 1 above, the example showed superior results compared to the comparative example in the sensory evaluation.

[0071] In particular, regarding the sensory evaluation of additional materials, it was confirmed that Examples 2 and 3, which had additional materials added, also had excellent sensory properties compared to Example 1.

[0072] In the case of the comparative examples, there was no significant difference in appearance, but in the case of Comparative Example 1, there was a problem where the texture deteriorated slightly as the hardening time became somewhat shorter, and in the case of Comparative Example 2, there was a problem where the taste and texture deteriorated significantly as the hardening time became longer. Meanwhile, in the case of Comparative Example 3, which used commercially available yokan, it was confirmed that the sense of smell and texture deteriorated significantly.

[0073] Therefore, as can be seen in the above examples, it can be confirmed that the sliced ​​yokan prepared according to the present invention provides a new taste and sensory qualities.

Claims

Claim 1 a) a step of preparing glutinous rice paste by mixing glutinous rice flour with water; b) a step of soaking agar in water; c) a step of grinding red bean paste and fructooligosaccharide, placing them in a pot, and stirring; d) a step of adding the agar soaked in water from step b) to the pot from step c) and stirring further; e) a step of adding the glutinous rice paste prepared in step a) to the pot that passed through step d) and stirring; f) a step of removing the mixture from the pot that passed through step e) and cutting the solidified yokan; and g) a step of attaching sliced ​​cheese to the yokan cut in step f). A method for manufacturing sliced ​​yokan comprising, wherein the sliced ​​yokan comprises, based on 100 parts by weight of red bean paste, 1 to 5 parts by weight of glutinous rice flour, 1 to 5 parts by weight of agar, and 120 to 150 parts by weight of fructooligosaccharide; wherein step a) involves preparing a glutinous rice paste by mixing with water 2 to 3 times the weight of the glutinous rice flour; wherein the viscosity of the mixture after stirring in step e) is 200,000 cps to 300,000 cps; and wherein in step f), the step of removing the mixture from the pot after step e) and hardening it is performed for 10 hours. Claim 2 delete Claim 3 delete Claim 4 A method for manufacturing sliced ​​yokan according to claim 1, wherein step b) is soaking in 6 to 7 times the weight of agar in water. Claim 5 A sliced ​​yokan manufactured according to claim 1, wherein the sliced ​​yokan further comprises one or more selected from the group consisting of yakgwa, walnut, apple, rosemary, cracker, and monaka.

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