a functional Lycium chinense Miller korean traditional sweets and cookies making method and the functional Lycium chinense Miller korean traditional sweets and cookies

摘要

The present invention relates to a process for preparing a functional starch comprising a starch ingredient in a process for producing a starch such as an oil-in-milled starch, a whey starch, a green wheat starch, a sweet cherry starch, a sweet cherry starch starch, It is an invention concerning Han. The present invention relates to a process for immersing glutinous rice in water at 25 to 30 DEG C for 5 to 10 days (step 1) Washing the glutinous rice, draining the water and blending it with gugija and pulverizing it into a fine powder state (step 2) (Step 3) of blending the crude mixture with the pulverized soybean and the crude oil in the pulverized powder, (4) a step of preparing a kneaded product by kneading the above-mentioned steam mixture while mixing the sugar, (5) a step of drying the kneaded product to a predetermined size, drying the kneaded product at 50 to 60 ° C. for 8 to 12 hours, aging the product at 22 to 28 ° C. for 6 to 8 days, The above-mentioned shaped product is fried at a first frying temperature of 100 ° C and then fried at a second temperature of 160 ° C to 180 ° C to form a fried product (step 6) (7) a step of forming a deep-fried food product by applying the above-mentioned fried product to the above- The process of applying the above-mentioned fried product to the fried product (step 8) And a method for manufacturing the functional goggles. In addition, the present invention is characterized in that, in the process (7) of forming the above-mentioned fried food by frying syrup, Wherein the starch is prepared by mixing 60 to 100 parts by weight of starch, 10 to 30 parts by weight of ginger, and 8 to 16 parts by weight of ginger in 100 parts by weight of starch syrup. In addition, the present invention provides a functional phagocyte prepared by the above-mentioned functional phagocyte manufacturing method.