PROCESS FOR MANUFACTURING RED GINSENG KOREAN SWEETS AND COOKIES USING RED GINSENG RICE SYRUP

摘要

PURPOSE: A producing method of Korean traditional cookies including red ginseng using grain syrup containing the red ginseng and rice is provided to improve the taste and functionality of the Korean traditional cookies. CONSTITUTION: A producing method of Korean traditional cookies including red ginseng comprises the following steps: washing and preprocessing ginseng; dipping glutinous rice in water, fermenting at 22-27 deg C for 3-7 days to obtain fermented glutinous rice, and dehydrating and crushing to obtain glutinous rice powder; adding 1-3wt% of soymilk into the glutinous rice powder, and pouring water into the mixture to obtain dough; punching the dough after steaming, and molding to obtain sheets; naturally drying the sheets, and secondly drying the sheets at 40-45 deg C for 12-16 hours; aging the sheet for 10-15 days at 12-18 deg C, and frying to obtain the fried sheets; mixing traditional grain syrup and a sugar solution to obtain grain syrup, and mixing the grain syrup with the preprocessed ginseng before boiling to obtain the grain syrup containing the red ginseng; and mixing the grain syrup containing the red ginseng and the traditional grain syrup, and coating the fried sheets with the mixture.