Method for Manufacturing Functional Oranda

Abstract

The present invention relates to a method for manufacturing a functional Oranda that eliminates the characteristic taste of wheat flour and supplements nutrients by adding vitamins, minerals, and other antioxidants that are often lacking in nutritious snacks. The present invention comprises the steps of: drying washed barley sprouts, wheat sprouts, and broccoli sprouts at 40–50°C for 1–3 hours; roasting the dried barley sprouts, wheat sprouts, and broccoli sprouts at 150–160°C for 3–4 minutes; grinding the roasted barley sprouts, wheat sprouts, and broccoli sprouts; selecting the ground barley sprouts, wheat sprouts, and broccoli sprouts to a particle size that passes through a 100-mesh sieve but not a 50-mesh sieve, and mixing the barley sprouts, wheat sprouts, and broccoli sprouts with puffed burdock extract in a weight ratio of 1:1:1:1 to produce a first mixture; and mixing sea tangle powder, rice syrup, butter, pumpkin seeds, cranberries, and black sesame seeds with the first mixture to produce a second mixture. The method comprises the steps of: heating the mixed second mixture at 150 to 160°C for 1 to 2 minutes; mixing the heated second mixture into individual pieces, placing them in a mold, and molding them; cooling the molded product at room temperature; and cutting the molded Oranda into a certain size and packaging it during the cooling step.

Description

Technology Field

[0001] The present invention relates to a method for manufacturing functional Oranda, and more specifically, to a method for manufacturing functional Oranda that eliminates the characteristic taste of wheat flour and supplements nutrients by adding vitamins, minerals, and other antioxidants that are often lacking in nutritious snacks. Background Technology

[0003] Oranda is a type of gangjeong made from small, bean-sized pieces of candy, which are hardened into lumps coated in syrup. The quality varies depending on the manufacturing method, ranging from moderately crispy to as hard as a rock or as sticky as taffy, and some products may even have nuts such as pumpkin seeds or peanuts added.

[0004] Since Oranda is a snack heavily coated in corn syrup and flour, it is high in calories and is one that dieters should avoid. Furthermore, it is currently failing to gain significant popularity among consumers in terms of nutrition or taste. Therefore, there is a need to develop a manufacturing method for Oranda that supplements nutrients such as vitamins and minerals that are currently lacking, controls the characteristic flour smell, and allows anyone to consume it easily. Prior art literature

[0006] Korean Patent Publication No. 10-2022-0090274 (Published June 29, 2022, "Method for manufacturing rice gangjeong") The problem to be solved

[0007] The present invention has been devised in consideration of the above-mentioned problems, and the objective of the present invention is to provide a method for manufacturing functional Oranda that eliminates the characteristic taste of wheat flour and supplements nutrients by adding vitamins, minerals, and other antioxidants that are often lacking in nutritious snacks. means of solving the problem

[0009] According to the features for achieving the above-mentioned purpose, a method for manufacturing a functional Oranda comprises the steps of: drying washed barley sprouts, wheat sprouts, and broccoli sprouts at 40–50°C for 1–3 hours; roasting the dried barley sprouts, wheat sprouts, and broccoli sprouts at 150–160°C for 3–4 minutes; grinding the roasted barley sprouts, wheat sprouts, and broccoli sprouts; selecting the ground barley sprouts, wheat sprouts, and broccoli sprouts to a particle size that passes through a 100-mesh sieve but not a 50-mesh sieve, and mixing the barley sprouts, wheat sprouts, broccoli sprouts, and puffed burdock extract in a weight ratio of 1:1:1:1 to produce a first mixture; and mixing sea tangle powder, rice syrup, butter, pumpkin seeds, cranberries, and black sesame seeds into the mixed first mixture to produce a second mixture. The method comprises the steps of: heating the mixed second mixture at 150 to 160°C for 1 to 2 minutes; mixing the heated second mixture into individual pieces, placing them in a mold, and molding them; cooling the molded product at room temperature; and cutting the molded Oranda into a certain size and packaging it during the cooling step.

[0010] And in the second mixture production step, 5 to 10 parts by weight of the first mixture, 3 to 7 parts by weight of burdock extract, 3 to 7 parts by weight of Ecklonia cava powder, 40 to 50 parts by weight of rice syrup, 1 to 5 parts by weight of butter, 1 to 3 parts by weight of pumpkin seeds, 1 to 3 parts by weight of cranberries, and 1 to 3 parts by weight of black sesame seeds are mixed for every 100 parts by weight of grains to produce the mixture. Effects of the invention

[0012] According to the method for manufacturing functional Oranda of the present invention, the unique taste of wheat flour is eliminated, and nutrients can be supplemented by adding vitamins, minerals, and other antioxidants that are often lacking in nutritious snacks, thus providing the advantage of simultaneously offering both taste and nutrition. Brief explanation of the drawing

[0014] FIG. 1 is a flowchart illustrating a method for manufacturing Oranda according to the present invention. Specific details for implementing the invention

[0015] The features and advantages of the present invention will be more clearly understood through the embodiments described by the accompanying drawings.

[0017] FIG. 1 is a flowchart of a method for manufacturing Oranda according to the present invention.

[0018] As described above, the method for manufacturing Oranda according to the present invention begins with washing and drying the materials. That is, barley sprouts, wheat sprouts, and broccoli sprouts are washed and dried at 50 to 60°C for 1 to 3 hours to adjust the moisture content to 10% or less. At this time, burdock root is also washed and dried at 50 to 60°C for 1 to 3 hours.

[0019] This allows for the expression of a nutty flavor and firmness during sensory evaluation, enabling the intake of effective components from barley sprouts, wheat sprouts, broccoli sprouts, and burdock, as well as reducing the characteristic odor of wheat flour contained in each grain.

[0020] Then, dried burdock is puffed at 0–1.0 MPa, extracted at 75–85°C for 6–7 hours, and filtered through a 290–310 mesh to produce a burdock extract.

[0021] Afterward, the dried barley sprouts, wheat sprouts, and broccoli sprouts are roasted at 150–160°C for 3–4 minutes. If the barley sprouts, wheat sprouts, and broccoli sprouts are not roasted sufficiently, they will not be ground well, resulting in a small amount of powder, and if roasted for too long, the fibers will be destroyed, leading to a risk of nutrient loss.

[0022] The roasted barley sprouts, wheat sprouts, and broccoli sprouts are ground, and the ground barley sprouts, wheat sprouts, and broccoli sprouts are sorted into particles that pass through a 100-mesh sieve but not through a 50-mesh sieve, and the barley sprouts, wheat sprouts, broccoli sprouts, and burdock extract are mixed in a weight ratio of 1:1:1:1 to produce a first mixture.

[0023] At this time, if the particle size of barley sprouts, wheat sprouts, and broccoli sprouts is ground to less than 50 mesh, the hardness of the final Oranda decreases and it becomes difficult to homogenize with other mixtures. In addition, if the particle size is ground to more than 100 mesh, the cohesiveness of the final Oranda decreases and it becomes difficult to achieve a soft texture.

[0024] Then, a second mixture is produced by mixing burdock extract, Ecklonia cava powder, rice syrup, butter, pumpkin seeds, cranberries, and black sesame seeds into the first mixture thus mixed. At this time, the second mixture is prepared by mixing 5 to 10 parts by weight of the first mixture, 3 to 7 parts by weight of burdock extract, 3 to 7 parts by weight of Ecklonia cava powder, 40 to 50 parts by weight of rice syrup, 1 to 5 parts by weight of butter, 1 to 3 parts by weight of pumpkin seeds, 1 to 3 parts by weight of cranberries, and 1 to 3 parts by weight of black sesame seeds, based on 100 parts by weight of each grain. Through these components and their mixing ratios, a unique flavor is provided along with each effective ingredient, which not only reduces the odor of the flour but is also effective in inhibiting spoilage or deterioration. In particular, barley sprouts, wheat sprouts, broccoli sprouts, burdock extract, and Ecklonia cava contain vitamins, minerals, and fiber, which provide benefits such as improved bowel movements, antioxidant effects, skin care, and anti-inflammatory properties, as well as the effect of reducing the odor of flour.

[0025] The second mixture thus mixed is heated at 150–160°C for 1–2 minutes.

[0026] Then, the heated second mixture is mixed with the al-al-i, placed in a mold, and molded. This molding is intended to solidify the highly viscous rice syrup, al-al-i, and related auxiliary ingredients, thereby enhancing the overall Oranda flavor to achieve the unique taste of Oranda and allowing it to solidify easily upon cooling. Additionally, in the mold, 20 to 30 kg f The granules and the second mixture are molded into a solid shape by compressing them with a pressure of 1 / cm².

[0027] The above-mentioned molded product is transferred at room temperature and cooled naturally.

[0028] Then, the Oranda molded in the above cooling step is cut into a certain size, placed in a packaging container, and packaged.

[0029] According to the present invention, the taste of wheat flour is reduced while preserving the unique taste and aroma of Oranda through roasted barley sprouts, wheat sprouts, broccoli sprouts, burdock extract, and Ecklonia cava, and the nutrients lacking in wheat flour are supplemented, allowing Oranda to be consumed healthily.

[0031] <Example 1> Functional Oranda produced according to the present invention

[0032] 1) Selected barley sprouts, wheat sprouts, and broccoli sprouts are washed with water, placed in a dryer at 55°C for 2 hours, and then roasted at 160°C for 4 minutes. Afterward, they are ground and filtered through a 50–100 mesh.

[0033] 2) Mix 50g each of crushed barley sprouts, wheat sprouts, broccoli sprouts, and puffed burdock extract, and mix 50g of sea tangle powder, 450g of rice syrup, 20g of butter, 10g of pumpkin seeds, 10g of cranberries, and 10g of black sesame seeds.

[0034] 3) Heat the mixture at 160°C for 2 minutes.

[0035] 4) Mix 1 kg of individual grains into the heated mixture, place in the Oranda molding plate, and use a press to make 20 kg f It is molded by compressing with a pressure of / ㎠.

[0036] 5) Cut the molded Oranda from 4) into a certain size, place it in a PE packaging container, package it, cool it, and store it at room temperature.

[0038] <Comparative Example 1> Oranda prepared by adding nuts to roasted barley sprouts, wheat sprouts, broccoli sprouts, burdock extracts and Ecklonia cava.

[0039] 1) Mix 400g of oligosaccharide, 10g of pumpkin seeds, and 10g of black sesame seeds.

[0040] 2) Heat the mixed raw materials at 160℃ for 2 minutes.

[0041] 3) Mix 1kg of individual grains with the heated raw materials from 2), place them in an Oranda molding plate, and use a press to make 20kg f It is molded by compressing with a pressure of / ㎠.

[0042] 4) Cut the molded Oranda from 3) into a certain size, place it in a PE packaging container, package it, cool it, and store it at room temperature.

[0044] <Experiment> Sensory Evaluation

[0045] Appearance, aroma, texture, and overall preference were evaluated by 15 sensory evaluators (7 men and 8 women) prepared according to the present invention (7-point scale, 1 point: very poor, 2 points: slightly poor, 3 points: average, 4 points: slightly good, 5 points: good, 6 points: slightly good, 7 points: very good). The results of the sensory evaluation are as shown in [Table 1] below.

[0047] division appearance incense texture Overall preference Example 1 6.8 6.7 6.6 6.7 Comparative Example 1 6.5 5.8 5.4 5.9

[0049] As can be seen from [Table 1] above, Example 1 obtained higher scores than Comparative Example 1 in all four categories. This is interpreted as a result of improving appearance, aroma, texture, and overall palatability because the taste of wheat flour is controlled through roasted barley sprout, wheat sprout, broccoli sprout, burdock, and Ecklonia cava extracts used in the production of Oranda, while preserving the unique taste and aroma of Oranda.

[0051] As described above, the rights of the present invention are not limited to the embodiments described above but are defined by what is stated in the claims, and it is obvious that a person skilled in the art may make various modifications and adaptations within the scope of the rights stated in the claims.

Claims

Claim 1 A step of drying washed barley sprouts, wheat sprouts, and broccoli sprouts at 50–60°C for 1–3 hours; a step of roasting the dried barley sprouts, wheat sprouts, and broccoli sprouts at 150–160°C for 3–4 minutes; a step of grinding the roasted barley sprouts, wheat sprouts, and broccoli sprouts; a step of selecting the ground barley sprouts, wheat sprouts, and broccoli sprouts to a particle size that passes through a 100-mesh sieve but not a 50-mesh sieve, and mixing the barley sprouts, wheat sprouts, broccoli sprouts, and puffed burdock extract in a weight ratio of 1:1:1:1 to produce a first mixture; a step of mixing burdock extract, Ecklonia cava powder, rice syrup, butter, pumpkin seeds, cranberries, and black sesame seeds into the mixed first mixture to produce a second mixture; A method for manufacturing Oranda characterized by comprising: a step of heating the mixed second mixture at 150~160℃ for 1~2 minutes; a step of mixing the heated second mixture into individual pieces, placing them in a mold, and molding them; a step of cooling the molded product at room temperature; and a step of cutting the Oranda molded in the cooling step into a certain size and packaging it. Claim 2 A method for manufacturing a functional Oranda according to claim 1, wherein in the second mixture-making step, based on 100 parts by weight of grains, 5 to 10 parts by weight of the first mixture, 3 to 7 parts by weight of burdock extract, 3 to 7 parts by weight of Ecklonia cava powder, 40 to 50 parts by weight of rice syrup, 1 to 5 parts by weight of butter, 1 to 3 parts by weight of pumpkin seeds, 1 to 3 parts by weight of cranberries, and 1 to 3 parts by weight of black sesame seeds are mixed to produce the mixture.

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