CHUNG CHEONG UNIVERSITY INDUSTRY-ACADEMY COOPERATION FOUNDATION
发明人:
KU, YONG SUPKR,구용섭
申请号：
KR1020120157101
公开号：
KR1020140087305A
申请日:
2012.12.28
申请国别(地区):
KR
年份:
2014
代理人:
摘要：
The present invention relates to hangwa (Korean traditional sweets and cookies) using jujube and brown rice, wherein the taste and flavor of jujube and brown rice can be enjoyed by using jujube and brown rice known to be helpful in health and beauty as materials for hangwa (taffy and sanja (Korean cracker)) allowing people of all ages and genders to feel free to eat brown rice and thus increasing the income of jujube farmers by giving the smooth texture of brown rice through puffed brown rice to eliminate the aversion to brown rice and promoting jujube as a special product of Boeun Region by making jujube-shaped taffy to be very useful as a special local product. The hangwa using jujube and brown rice according to the present invention is made by comprising: a first step of preparing a jujube powder, puffed brown rice, corn black taffy, and grain syrup, wherein the jujube powder is obtained by drying the flesh after the removal of seeds and then pulverizing the flesh into a powder having a predetermined particle size a second step of preparing a taffy dough and a brown rice filling, wherein the taffy dough is prepared by putting the jujube powder in the corn black taffy, followed by stirring and kneading, and the brown rice filling is prepared by mixing the puffed brown rice with the grain syrup and a third step of spreading the taffy dough prepared in the second step, putting the brown rice filling on the spread taffy dough and wrapping the brown rice filling, and then molding the taffy dough with the brown rice filling into a jujube shape, thereby making jujube taffy. The hangwa using jujube and brown rice according to the present invention is made by comprising: a first step of preparing jujube slices, rice grain-sized puffed brown rice, sugar, and grain syrup, wherein the jujube slices are obtained by cutting jujube after the removal of seeds into a predetermined thickness a second step of preparing a sanja dough by mixing the puffed brown rice, sugar, and grain
