Search

KR-20260062321-A - the method of manufacturing dropwort honey cookie

KR20260062321AKR 20260062321 AKR20260062321 AKR 20260062321AKR-20260062321-A

Abstract

The present invention relates to a method for manufacturing a new celery yakgwa that can produce a celery yakgwa capable of exhibiting the aroma and medicinal effects of celery. According to the method for manufacturing yakgwa with water parsley according to the present invention, water parsley is aged using soju to extract the aroma and medicinal effects of the water parsley, and then the water parsley soju thus produced is mixed with dough powder to manufacture yakgwa, thereby allowing the aroma and medicinal effects of the water parsley to be effectively consumed and improving the taste and efficacy of the yakgwa.

Inventors

  • 권지현

Assignees

  • 권지현

Dates

Publication Date
20260507
Application Date
20241029

Claims (5)

  1. A step for manufacturing water celery soju by mixing 1 kg of chopped water celery with 3.6 L of infused liquor, and A water celery soju aging step in which the manufactured water celery soju is aged for 7 to 10 days, and A dough powder manufacturing step of manufacturing dough powder by mixing 1 kg of all-purpose flour and 200~230 g of soybean oil, and A step for preparing dough water by mixing 270~290g of aged water parsley soju, 230~240g of sugar, 180~190g of sugar syrup, and 2~4g of sugar, and A step for manufacturing yakgwa dough by mixing dough powder and dough water, and A yakgwa molding step of manufacturing a molded product by resting the yakgwa dough for at least 30 minutes, then spreading it out, cutting it, overlapping the pieces, and spreading it out again, repeating this process at least 3 times, and shaping it into a predetermined form; and A swelling step in which the molded product formed through the yakgwa-shaped molding step is placed in oil preheated to 100 to 11 degrees to double its size, and A yakgwa cooking step in which the molded product that has passed the puffing step is placed in oil preheated to 160–170 degrees to manufacture fried yakgwa, and A step for manufacturing jocheong for yakgwa by placing 1kg of jocheong, 600g of water, 20g of cinnamon, and 40g of ginger into a pot, heating it until it boils, then heating it for an additional 9 to 11 minutes to reduce the liquid, stopping the heating, and aging it for at least 1 hour to produce jocheong; and A yakgwa syrup-soaking step in which the fried yakgwa that has passed the cooking step is soaked in finished jocheong for more than 24 hours to allow the jocheong to permeate the fried yakgwa, and A method for manufacturing water parsley yakgwa characterized by including a yakgwa completion step in which the yakgwa is passed through a yakgwa coating step, the coated yakgwa is removed, and the syrup is dried.
  2. In Article 1, The above water celery soju manufacturing step is carried out by a water celery soju manufacturing machine, and The above minari soju manufacturing machine A cutter (A) that cuts water parsley (1) and discharges it downward, and A weight measuring means (30) provided on the lower side of the cutter (A) for collecting water parsley (1) discharged from the cutter (A), measuring the weight of the collected water parsley (1), and discharging the water parsley (1) with the measured weight, and A mixer (40) provided on the lower side of the weight measuring means (30) for collecting water parsley (1) discharged from the weight measuring means (30), and A soju supply means (50) that supplies an amount of soju corresponding to the amount of water parsley (1) collected in the above mixer (40), and A method for manufacturing water parsley medicine characterized by using a device comprising a cutter (A), a weight measuring means (30), a mixer (40), and a soju supply means (50) for controlling operation (60).
  3. In paragraph 2, The above cutter (A) A support (11) formed such that the supply hole (11a) penetrates the upper and lower surfaces, and A supply hopper (12) provided on the upper surface of a support (11) to be connected to the supply hole (11a) so as to allow water parsley (1) to descend through the supply hole (11a), and A support plate (13) located below the supply hole (11a) of the support member (11) and supporting the lower end of the water parsley (1) descending through the supply hole (11a), and A drive motor (14) having a drive shaft (14a) provided on the upper surface of the support (11) and extending downward from the support (11) through the support (11), and A cutting blade (15) coupled to the drive shaft (14a) of the drive motor (14) so as to be in close contact with the lower surface of the support member (11), and cutting the water parsley (1) protruding downward through the supply hole (11a) when the drive shaft (14a) rotates, A discharge bar (16) provided at the bottom of the drive shaft (14a) and which pushes the water parsley (1) placed on the upper surface of the support plate (13) laterally to sell it when the drive shaft (14a) rotates, and A guide tube (17) provided to extend downward from the lower side of the support (11) to cover the outer side of the support plate (13), cutting blade (15), and discharge bar (16), and A supply detection means (18) provided in the supply hopper (12) and configured to detect when water parsley (1) is introduced into the supply hopper (12), and A spray pipe (19) provided on the upper inner side of the supply hopper (12) and having a spray hole (19a) formed on its circumference so as to be inclined downward, and A method for manufacturing a water parsley medicine characterized by using a device comprising a supply air means (21) connected to the above-mentioned spray pipe (19) and supplying high-pressure air to the spray pipe (19).
  4. In Paragraph 3, The above weight measuring means (30) A collection container (31) provided on the lower side of the guide tube (17) to collect water parsley (1) discharged to the lower side of the guide tube (17), and An upper support (32) provided on the lower side of the above-mentioned collection container (31) to support the collection container (31) so that it tilts laterally, and A rotation driving means (33) connected to the above-mentioned collection container (31) to cause the collection container (31) to rotate laterally, and A lower support (34) provided on the lower side of the upper support (32), and A method for manufacturing water celery medicine, characterized by using a device comprising a weight measuring sensor (35) provided between the upper support (32) and the lower support (34) to measure the weight of water celery (1) collected in the collection container (31).
  5. In paragraph 4, The above mixer (40) A mixing container (41) provided on the lower side of the weight measuring means (30) and storing water parsley (1) discharged from the weight measuring means (30) and soju supplied by the soju supply means (50), and It includes a grinding blade (42) provided on the lower inner side of the mixing container (41) and rotated by a driving motor (43) to grind the water parsley (1) stored in the mixing container (41), and The above soju supply means (50) is A storage container (51) in which soju is stored, and A supply pipe (52) connecting the storage body (51) and the mixing body (41), and A supply pump (53) provided in the supply pipe (52), and It includes a flow sensor (54) provided in the supply pipe (52) to measure the amount of soju supplied to the mixer (40) through the supply pipe (52), The control means (60) receives a signal from the supply detection means (18), and when it is detected that water parsley (1) has been supplied to the supply hopper (12) of the cutter (A), it drives the cutter (A) so that the cut water parsley (1) is supplied to the weight measuring means (30); when water parsley (1) is no longer supplied to the supply hopper (12), it receives a signal from the weight measuring sensor (35) to measure the weight of the water parsley (1) collected in the collection container (31), controls the rotational driving means (33) so that the collection container (31) is tilted sideways so that the water parsley (1) collected in the collection container (31) is discharged to the mixing container (41) of the mixer (40), and controls the supply pump (53) while feeding back the flow sensor (54) of the soju supply means (50) so that the water parsley (1) discharged to the mixer (40) A method for manufacturing water parsley medicine, characterized by using a device that supplies an amount of soju corresponding to the weight to the mixing body (41) of a mixer (40).

Description

Method of manufacturing dropwort honey cookie The present invention relates to a method for manufacturing a new celery yakgwa that can produce a celery yakgwa capable of exhibiting the aroma and medicinal effects of celery. Generally, water celery is a perennial plant of the Apiaceae family that grows in damp land or places where water flows. It is a hygrophilous plant that grows in moist places or along streams, and in Korean medicine, it is also called Suyeong or Sugeun. Water celery has a fresh color and a distinctive aroma, so it has been used as a vegetable to stimulate the appetite. In addition to being edible, it possesses various pharmacological effects such as hangover relief, diuretic action, inhibition of liver cirrhosis, lowering of blood cholesterol, detoxification, and hemostatic action, and has long been used in folk medicine and traditional Korean medicine for the treatment of various diseases. In particular, recently, the liver function recovery, antioxidant, and antimutagenic effects of water parsley, as well as its growth inhibitory effect on gastric cancer cells, have been reported. However, since water celery is consumed simply by adding it to soups, there was a problem in that it was difficult to effectively extract and consume the aroma and effects of water celery by simply boiling it. Meanwhile, the popularity of yakgwa, a traditional Korean confectionery, has been increasing recently. However, since these yakgwa are manufactured by frying them in oil and then coating them with rice syrup, there is a perception that they are high in calories and unhealthy, which is hindering the expansion of their consumption. Therefore, a new method to solve these problems became necessary. FIG. 1 is a flowchart illustrating a water parsley medicine and a method for manufacturing according to the present invention. FIG. 2 is a reference diagram illustrating a water celery soju manufacturing machine used in the water celery medicine and manufacturing method according to the present invention. FIG. 3 is an enlarged view illustrating the main parts of a water celery soju maker used in the water celery medicine and manufacturing method according to the present invention. FIG. 4 is a plan view of a cutter of a water celery soju manufacturing machine used in the water celery medicine and manufacturing method according to the present invention. FIG. 5 is a block diagram of a water celery soju manufacturing machine used in the water celery medicine and manufacturing method according to the present invention. FIGS. 6 to 9 are reference diagrams illustrating the operation of a water celery soju maker used in the water celery medicine and manufacturing method according to the present invention. The present invention will be described in detail below with reference to the attached exemplary drawings. FIG. 1 illustrates a method for manufacturing water parsley yakgwa according to the present invention, comprising: a water parsley soju manufacturing step in which water parsley and infused liquor are mixed; a water parsley soju aging step in which the water parsley soju is aged; a dough powder manufacturing step in which powder for yakgwa dough is manufactured; a dough water manufacturing step in which dough water used for yakgwa dough is manufactured; a yakgwa dough manufacturing step in which the dough powder and dough water are mixed to manufacture yakgwa dough; a yakgwa molding step in which yakgwa is molded using the yakgwa dough to manufacture a molded product; a puffing step in which the molded product is placed in oil to puff up to twice its size; a yakgwa cooking step in which the molded product that has passed the puffing step is placed in high-temperature oil to manufacture fried yakgwa; a yakgwa syrup manufacturing step in which syrup for yakgwa is manufactured; a yakgwa syrup coating step in which yakgwa is soaked in syrup to coat the yakgwa; and a yakgwa finishing step in which the coated yakgwa is removed and dried. The above step of manufacturing water celery soju is a step of manufacturing water celery soju by first mixing 1 kg of chopped water celery with 3.6 L of infused liquor using a cutter (A), and then finely grinding the water celery using a mixer (40). At this time, the above-mentioned infused liquor is used to have an alcohol content of 30%. And, this water celery soju manufacturing step is carried out by a water celery soju manufacturing machine. As illustrated in FIGS. 2 to 9, the above water celery soju manufacturing machine comprises a cutter (A) that cuts water celery (1) and discharges it downward, a weight measuring means (30) provided below the cutter (A) that collects the water celery (1) discharged from the cutter (A), measures the weight of the collected water celery (1), and discharges the water celery (1) with the measured weight, a mixer (40) provided below the weight measuring means (30) that collects the water celery (1) discharged from the weight measuring means (30), a s