| 摘要 |
PURPOSE: A method for preparing high quality traditional sweets(hangwa, Korean native name) is provided by adding the raw material of sesame gangjeong(kkaegangjeong) having its own taste and nutrition to the conventional raw material of rice kangjeong(ssalgangjeong). Therefore, the product has two or more tastes and nutrients and thus exhibits a high degree of palatability. CONSTITUTION: The raw material(12) of sesame gangjeong is intervened between the raw material(11) of rice gangjeong obtained by mixing 60g of fresh ginseng and 160g of fried rice with 120g conventional starch syrup and molding. Starch sugar is then coated on the back surface of the rice gangjeong and the surface of sesame gangjeong. The manufactured traditional sweet is cut into a predetermined size.
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