The production method of traditional Korean sweets using mushroom grain and mushroom powder, and traditional Korean sweets produced thereby

摘要

PURPOSE: A method of manufacturing Korean traditional sweets using mushroom granules and mushroom powder, and a Korean traditional sweets manufactured by the same are provided to maximally express the flavor and texture of mushrooms by pulverizing a mushroom into granules and powder and including the pulverized mushroom in a dough; and to double the nutrition of the mushrooms. CONSTITUTION: A method of manufacturing Korean traditional sweets using mushroom granules and mushroom powder comprises: drying mushrooms collected from nature, drying the same in sunlight for 3-5 days and pulverizing the same into granules and powder; manufacturing a dough by mixing glutinous rice flour with soybean water; steaming the dough, punching the steamed dough, and post processing the same in order for air to be mixed in with the dough; mixing the post processed dough, dried mushroom granules and dried mushroom powder; molding the mixture by using a push stick and manufacturing a sheet by drying the same; soaking the sheet in oil at 60-70 deg. Celsius and frying the same in oil at 180-200 deg. Celsius one more time; and coating the sheet with honey, taffy, or grain syrup and manufacturing Korean sweets by coating with various toppings including popped rice. The mushrooms which are dried in sunlight are pulverized to be granules and powder with a weight ratio of 4-6:2-3, and the mushroom granule has a size of 0.15-5 mm. [Reference numerals] (AA) Mushroom pulverizing step; (BB) Dough material preparing step; (CC) Dough manufacturing step; (DD) Dough post processing step; (EE) Base manufacturing step; (FF,GG) Frying step; (HH) Topping coating step; (II) Mushroom-based Korean traditional sweets