A method of making pastry medicinal herbs containing the residue and ginger fermentation solution

Abstract

The present invention relates to a method for manufacturing yakgwa, and more specifically, to a method for manufacturing a pastry yakgwa containing ingredients such as anti-inflammatory properties and ingredients, and containing Codonopsis pilosula, which is rich in vitamins and minerals and contains a large amount of omega-3 fatty acids. To achieve the above-mentioned objective of the present invention, the invention comprises the step (S1) of preparing a fermented ginger and bellflower extract mixed with ginger, bellflower sprout powder, sugar, honey, and water; a syrup mixed with honey, corn syrup, water, ginger juice, and citron jam; and a primary blend of raw materials prepared by mixing all-purpose flour, cake flour, ginger powder, bellflower powder, cinnamon, and pepper, and then sieving the mixture. A step (S2) of preparing a second blend of raw materials by mixing sesame oil and edible oil with the first blend of raw materials prepared in the above step (S1) and sieving the mixture; A step of preparing pastry dough (S3) by mixing the prepared bellflower ginger fermented liquid, salt dissolved in rice wine, and honey, then mixing the mixture with the secondary blending ingredients prepared in step (S2), and then rolling it with a rolling pin to form multiple layers; Step (S4) of manufacturing a pastry model by rolling out the pastry dough prepared in the above step (S3), making a hole, and cutting it; A step (S5) of frying the pastry yakgwa model prepared in the above step (S4) to create layers of the pastry yakgwa; Step (S6) of frying the yakgwa with layers formed after the above step (S5) to complete the pastry yakgwa; and, The present invention provides a method for manufacturing pastry yakgwa containing fermented extract of bellflower and ginger, comprising the step (S7) of mixing the pastry yakgwa with the prepared syrup liquid after the above step (S6), soaking it, and drying it to finish the pastry yakgwa.

Description

Technology Field

[0001] The present invention relates to a method for manufacturing yakgwa, and more specifically, to a method for manufacturing pastry yakgwa using Codonopsis pilosula, which is rich in vitamins and minerals and contains a large amount of omega-3 fatty acids, and ginger, which contains anti-inflammatory and other components. Background Technology

[0002] Among the Korean traditional sweets that Koreans enjoy and use as snacks are Yugwa, Yumilgwa, Jeonggwa, and Gangjeong, and the manufacturing methods for these sweets have been passed down for a long time.

[0003] Among the above Korean traditional sweets, the representative Yumilgwa is Yakgwa. Yakgwa is generally made by mixing wheat flour with sesame oil and other ingredients, then mixing in honey, sugar, salt, and liquor to form a dough, shaping it using a mold called a Yakgwa mold, and frying it in oil.

[0004] It is known that the taste of the yakgwa described above varies depending on the frying method. In order to produce a rich nutty and sweet flavor, a method has been used in which the yakgwa is fried at a low temperature to allow the oil to penetrate deep into the center, then removed, and then dipped in a syrup made by adding ginger juice to water and boiling sugars such as sugar, corn syrup, and honey, so that the yakgwa fried over low heat is immersed in it. This allows the sugars to penetrate deep into the center of the yakgwa, making it golden brown and allowing the oil and sugars such as honey to deeply permeate the inside.

[0005] However, yakgwa can be considered a food with disadvantages, such as a high glycemic index due to the use of wheat flour as the main ingredient, which can lead to obesity; nutritional drawbacks resulting from the high calorie and fat content caused by frying; and issues regarding rancidity during distribution or over time.

[0006] Furthermore, due to its nearly standardized color, shape, and taste, yakgwa limited consumer choice and failed to meet modern tastes, resulting in a lack of favorable reception in the market. However, recently, the revitalization of traditional foods and convenience have led to a situation where consumer choices are expanding.

[0007] There has been continuous development of manufacturing methods for yakgwa aimed at compensating for the aforementioned weaknesses, expanding its scope as a healthy wellness snack, and catering to the tastes of modern people.

[0008] For example, registered patent No. 10-1191875, registered on October 10, 2012, discloses a method for manufacturing rice yakgwa containing rice flour, which is a rice yakgwa with rice as the main ingredient, in order to simultaneously promote rice consumption and address the nutritional aspects of rice.

[0009] In addition, Registered Patent No. 10-1463696, registered on November 13, 2014, discloses a traditional yakgwa containing green tea and a method for manufacturing the same, with the purpose of resolving the aesthetic sense of the blue coloration resulting from the inclusion of green tea components in conventional yakgwa containing green tea components, and resolving the problem of increased green tea content and the resulting difficulty in perceiving the green tea aroma due to the decrease in texture caused by crumbling as the amount of green tea components increases.

[0010] For the purpose of the above, the registered patent uses a basic dough plate made of wheat flour, corn flour, milk powder yeast, salt, soju, eggs, and rice bran oil, and uses a green tea dough plate, and the basic dough plate and the green tea dough plate are stacked alternately, rolled with a rolling pin, kneaded to create a multi-layer dough plate, fried, and coated, and so on. Since the process is complex and many raw materials are used, the above patent invention is an invention whose practical application is doubtful.

[0011] Another registered patent, Patent No. 10-1933821, registered on December 21, 2018, discloses a method for manufacturing sweet pumpkin yakgwa that can improve the taste and nutrition of yakgwa and enhance the texture of yakgwa so that it can be enjoyed and consumed by people of all ages by solving the problems of poor taste and nutrition caused by wheat flour, which is the main ingredient of yakgwa, and the deterioration of texture due to hardening after drying.

[0012] However, the above patent contains a mixture of water and corn syrup, wheat flour, pumpkin powder, glutinous rice powder, rapeseed oil, and additives as components, but the pumpkin is hard, so it must be boiled and then ground into powder, and there is a problem that the pumpkin itself is not easy to store.

[0013] Meanwhile, registered patent No. 10-22588017, registered on May 24, 2021, discloses a method for manufacturing yakgwa containing black bamboo to solve the problem of unpleasant odors in yakgwa with added fermented soybeans or medicinal herbs such as Eucommia ulmoides and Polygonatum, and the loss of functional enhancement effects due to frying in yakgwa with added fruit and vegetable powders such as apples, blueberries, and paprika.

[0014] However, the above patent appears to be an invention with low potential for commercialization because the preparation process of raw materials is numerous and complex, such as having to prepare wheat flour, glutinous rice flour, black bamboo leaf powder, soybean flour, alcohol, sugars, salt, gamma-cyclodextrin aqueous solution, starch syrup, water, etc. Prior art literature

[0015] Republic of Korea Registered Patent No. 10-1191875 (2012.10.10) Republic of Korea Registered Patent No. 10-1463696 (2014.11.13) Republic of Korea Registered Patent No. 10-1933821 (2018.12.21) Republic of Korea Registered Patent No. 10-22588017 (2021.05.24) The problem to be solved

[0016] The purpose of the present invention is to provide a method for manufacturing a pastry yakgwa containing fermented Adenophora and ginger, which, unlike the aforementioned conventional technologies, uses natural materials such as Adenophora and ginger containing various nutrients including protein, fat, minerals, saponins, and flavonoids, and has an excellent texture even when consumed cold, and is suitable for consumption as a snack or dessert as it offers nutritional benefits, a harmonious blend of flavors, and aids in digestion. means of solving the problem

[0017] To achieve the above-mentioned objective of the present invention, the invention comprises the step (S1) of preparing a fermented ginger and bellflower extract mixed with ginger, bellflower sprout powder, sugar, honey, and water; a syrup mixed with honey, corn syrup, water, ginger juice, and citron jam; and a primary blend of raw materials prepared by mixing all-purpose flour, cake flour, ginger powder, bellflower powder, cinnamon, and pepper, and then sieving the mixture.

[0018] A step (S2) of preparing a second blend of raw materials by mixing sesame oil and edible oil with the first blend of raw materials prepared in the above step (S1) and sieving the mixture;

[0019] A step of preparing pastry dough (S3) by mixing the prepared bellflower ginger fermented liquid, salt dissolved in rice wine, and honey, then mixing the mixture with the secondary blending ingredients prepared in step (S2), and then rolling it with a rolling pin to form multiple layers;

[0020] Step (S4) of manufacturing a pastry model by rolling out the pastry dough prepared in the above step (S3), making a hole, and cutting it;

[0021] A step (S5) of frying the pastry yakgwa model prepared in the above step (S4) to create layers of the pastry yakgwa;

[0022] Step (S6) of frying the yakgwa with layers formed after the above step (S5) to complete the pastry yakgwa; and,

[0023] The present invention provides a method for manufacturing pastry yakgwa containing fermented extract of bellflower and ginger, comprising the step (S7) of mixing the pastry yakgwa with the prepared syrup liquid after the above step (S6), soaking it, and drying it to finish the pastry yakgwa. Effects of the invention

[0024] According to the present invention, by providing a yakgwa pastry containing the fermented extract of Codonopsis pilosula and ginger, it is possible to consume all the nutrients, such as vitamins, minerals, and omega-3 fatty acids, contained in Codonopsis pilosula, as well as the effective components, such as anti-inflammatory and antioxidant components contained in ginger, through the yakgwa. Furthermore, the aroma of Codonopsis pilosula and the spiciness of ginger harmonize with other ingredients to create a balanced taste, making it possible to provide a yakgwa that can be enjoyed by everyone, including the younger generation, regardless of gender or age. Brief explanation of the drawing

[0025] Figure 1 is a photograph of a medicinal confection prepared by the manufacturing method of the present invention. Specific details for implementing the invention

[0026] The present invention will be explained in more detail below through preferred embodiments.

[0027] The following description is intended to aid in understanding and practicing the present invention, but does not limit the invention thereto.

[0028] Those skilled in the art to which the present invention pertains will understand that various variations, changes, or modifications may be made within the scope of the spirit of the invention as described in the following claims.

[0029] Before describing the present invention in more detail, we will examine the characteristic components unique to the present invention, namely Codonopsis pilosula and ginger.

[0030] Adenophora is a perennial herbaceous plant that grows in mountains and fields. It has been used medicinally since ancient times, referred to as Sasam along with ginseng, and is known to contain various nutrients such as protein, fat, minerals, and saponins.

[0031] Looking at the characteristic components of the above-mentioned Codonopsis, Codonopsis is rich in saponin, which can have effects such as strengthening the immune system, relieving inflammation, and anticancer effects. Codonopsis is also known to contain ecdysterone, a steroid-like compound, which is known to have cell growth-promoting and anti-diabetic effects.

[0032] In addition, Codonopsis pilosula contains oleanolic acid, a terpene compound that protects the liver and has anti-inflammatory and antioxidant effects; beta-sitosterol, a plant sterol that helps lower cholesterol levels; and flavonoids, compounds that have various health benefits such as antioxidant, anti-inflammatory, and cardiovascular health improvement.

[0033] As mentioned above, since the bellflower contains various types of components effective for the human body, it is used in this invention.

[0034] Ginger, another characteristic ingredient used in the present invention, is a food ingredient used for various purposes and contains various components.

[0035] The components contained in the aforementioned ginger include gingerol, which is the main active ingredient of ginger and possesses powerful anti-inflammatory and antioxidant effects; shogaol, a component produced when gingerol is transformed during heat treatment and has efficacy similar to gingerol, particularly effective in promoting digestion and relieving pain; and lactic acid, which is generated during the fermentation process, lowers pH, and improves the shelf life of the fermented liquid; these are produced either in the ginger itself or during the heating or fermentation process of the ginger.

[0036] In addition, during the fermentation process of ginger, lactic acid bacteria (Lactobacitlus) that are beneficial for intestinal health and help strengthen the immune system are produced, and yeast that causes the fermented liquid to contain various organic acids and flavor components due to the activity of yeast during the fermentation process is also produced. Furthermore, ginger itself contains various vitamins and minerals such as vitamin B6, vitamin C, magnesium, potassium, and calcium, which are used in this invention.

[0037] In addition, by using the characteristic ingredients of the present invention described above, namely Codonopsis pilosula and ginger, it is possible to obtain abundant nutrients from Codonopsis pilosula and ginger, and a harmonious balance of flavors resulting from the fragrant and slightly bitter taste of Codonopsis pilosula and the spicy and warming characteristics of ginger, thereby further enhancing the flavor of yakgwa.

[0038] In addition, various features such as strengthening immunity, antioxidant effects, blood improvement effects, activation of kidney function, and support for joints and health can be observed in the medicine of the present invention due to the characteristics or contained components of Adenophora triphylla and ginger as described above.

[0039] In the following, the present invention is described in more detail through preferred embodiments. It should be noted that the following embodiments are specific to define the present invention through numerous examples and are intended to limit the present invention.

[0040] Also, in the following examples, % represents weight %.

[0042] [Preparation of Fermented Codonopsis and Ginger Extract]

[0043] Based on 1,000 parts by weight (22.9%) of sliced ​​ginger, 60 parts by weight (1.4%) of bellflower sprout powder, 480 parts by weight (11.0%) of sugar, 120 parts by weight (2.8%) of honey, and 2,700 parts by weight (61.9%) of water were mixed, placed in a sterilized container, and maintained at 23℃ while stirring twice a day for 3 weeks to check the pH to be about 4~4.2 and prepare a fermented liquid.

[0045] [Preparing the house]

[0046] Based on 300 parts by weight of honey (19.7%), 900 parts by weight of corn syrup (59.2%), 30 parts by weight of ginger juice (2.0%), and 110 parts by weight of citron jam (7.2%) were mixed evenly, boiled, and then cooled to prepare a syrup.

[0048] [Preparation of Yakgwa Pastry Containing Fermented Codonopsis and Ginger Extract]

[0049] [1st Mix]

[0050] Based on 550 parts by weight (46.5%) of all-purpose flour, 150 parts by weight (12.64%) of cake flour, 26 parts by weight (2.19%) of ginger powder, 12 parts by weight (1.01%) of bellflower root powder, 4 parts by weight (0.34%) of cinnamon, and 0.5 parts by weight (0.04%) of pepper were mixed and sieved to prepare the first blend of raw materials.

[0051] [2nd Blend]

[0052] To the above first blended raw materials, 5.06% (60 parts by weight) of sesame oil and 7.59% (90 parts by weight) of edible oil were added based on the above all-purpose flour, mixed by hand, and sifted to prepare the second blended raw materials.

[0054] [Pastry Yakgwa Formulation]

[0055] Based on 60 parts by weight of the above-prepared fermented ginger extract, 4 parts by weight of salt were dissolved in 180 parts by weight of rice wine, and 50 parts by weight of honey were mixed and kneaded to be mixed into the secondary ingredients, then rolled out with a rolling pin and folded three times to form multiple layers of pastry dough.

[0057] [Orthodontic]

[0058] The prepared pastry dough was rolled out to a thickness of about 5 mm, holes were made with a piquer, and after letting it sit for about 20 minutes, it was cut into a shape of 3 cm in width and 7 cm in length to create a pastry yakgwa shape.

[0060] [Making Pastry Turns]

[0061] The Saik pastry model of Yakgwa was placed in frying oil at a temperature of about 100–120°C and fried for about 20–25 minutes to create layers of Yakgwa.

[0063] [Completion of Pastry Yakgwa]

[0064] The yakgwa with the layers formed in the above-mentioned yakgwa was fried at a temperature of 150°C until browned to complete the pastry yakgwa.

[0066] [Wiping, Mixing, Finishing]

[0067] The above-mentioned finished pastry yakgwa was mixed with the above-mentioned prepared syrup solution, soaked for about 10 minutes to allow the syrup to permeate evenly, then removed and dried for about 48 hours to finally produce the pastry yakgwa of the present invention.

[0068] The attached FIG. 1 is a photograph of a pastry yakgwa containing fermented bellflower and ginger extract, manufactured according to the present invention and finished according to the above embodiment.

Claims

Claim 1 A fermented Adenophora-ginger liquid prepared by mixing 1,000 parts by weight of finely sliced ​​ginger, 60 parts by weight of Adenophora shoot powder, 480 parts by weight of sugar, 120 parts by weight of honey, and 2,700 parts by weight of water; and a syrup prepared by mixing 300 parts by weight of honey, 900 parts by weight of corn syrup, 180 parts by weight of water, 30 parts by weight of ginger juice, and 110 parts by weight of citron jam; Step (S1) of preparing a primary blend of ingredients by mixing 550 parts by weight of all-purpose flour, 150 parts by weight of cake flour, 26 parts by weight of ginger powder, 12 parts by weight of bellflower root powder, 4 parts by weight of cinnamon, and 0.5 parts by weight of pepper, and then sieving; Step (S2) of preparing a secondary blend of ingredients by mixing 60 parts by weight of sesame oil and 90 parts by weight of edible oil into the primary blend of ingredients prepared in Step (S1), and then sieving; Step (S3) of preparing a pastry dough by mixing 60 parts by weight of the prepared bellflower root and ginger fermented liquid, dissolving 4 parts by weight of salt in 180 parts by weight of rice wine, and then mixing 50 parts by weight of honey, kneading the mixture to be combined with the secondary blend of ingredients prepared in Step (S2), and then rolling it out with a rolling pin to form multiple layers; Step (S3) of preparing the pastry dough prepared in Step (S3), rolling it out to a thickness of 5 mm, making a hole, and after 20 minutes, a width of 3 cm, A method for manufacturing a pastry yakgwa containing fermented extract of Adenophora triphylla and ginger, characterized by comprising: a step of manufacturing a pastry yakgwa model by cutting it into a vertical length of 7 cm (S4); a step of frying the pastry yakgwa model manufactured in the step (S4) in frying oil at a temperature of 100 to 120°C for 20 to 25 minutes to create layers of the pastry yakgwa (S5); a step of completing the pastry yakgwa by frying the yakgwa with the layers formed in the step (S5) at a temperature of 150°C until brown (S6); and a step of finishing the pastry yakgwa by mixing the pastry yakgwa completed in the step (S6) with the prepared syrup solution, letting it soak for 10 minutes, and drying it for 48 hours (S7). Claim 2 A method for manufacturing a pastry yakgwa containing fermented Adenophora and ginger extract according to claim 1, characterized in that the fermented Adenophora and ginger extract is prepared by placing the entire mixture of ginger, Adenophora sprout powder, sugar, honey, and water into a sterilized container and fermenting it for 3 weeks while maintaining a temperature of 23℃ and stirring twice a day until the pH becomes 4 to 4.

2. Claim 3 A method for manufacturing a pastry yakgwa containing fermented bellflower and ginger extract, characterized in that, in claim 1, the first step (S1) and the second step (S2) of the preparation of the mixed raw materials involve mixing the mixture and sieving it, and the rolling with a rolling pin in step (S3) is performed three times.

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