KR101094933B1 - Method for manufacturing jujube chip cookie using jujube chip - Google Patents

Abstract

PURPOSE: A producing method of jujube chip cookies using jujube chips is provided to secure the texture, taste, and color of fresh jujube after mixing with cookie dough. CONSTITUTION: A producing method of jujube chip cookies using jujube chips comprises the following steps: mixing fresh cream, milk, margarine, and sugar into a cream state to obtain a first compound; adding chocolate, jujube paste, a jujube extract, a vanilla essence, and a jujube essence into the first compound to obtain a second compound; adding guar gum, xanthan gum, alpha starch, flour, and corn starch into the second compound after sieving to obtain a dough state third compound; aging the third compound before molding into a particle state to obtain the jujube chips; mixing the sugar, the margarine, and butter into a first mixture; adding the jujube extract, honey, the jujube essence, and a milk essence to obtain a second mixture; mixing the flour, the corn starch, dried milk powder, yolk powder, licorice powder, vitamin powder, and vanillin with the second mixture after sieving to obtain a third mixture; mixing the third mixture with the jujube chips to obtain a fourth mixture, and aging the fourth mixture before molding; and baking and cooling the obtained cookies.

Description

Jujube chip cookie manufacturing method using jujube chips {METHOD FOR MANUFACTURING JUJUBE CHIP COOKIE USING JUJUBE CHIP}

The present invention relates to a method for manufacturing a jujube chip cookie using a jujube chip, and more particularly to manufacturing a jujube chip cookie using a jujube chip to enable a smooth harmony with a cookie while maintaining the texture, taste, color, and the like of the jujube. It is about a method.

Jujube contains protein, fat, saponin, glucose, fructose, polysaccharide, organic acid, and 36 kinds of inorganic elements such as calcium, phosphorus, magnesium, iron and potassium. Raw jujube is very rich in vitamin C and vitamin P. It contains jujube is also called vitamin activator, and the physiological effects of jujube are listed as follows.

-Insomnia treatment (the jujube seeds contain a lot of ingredients to relax the nerves to sleep well, so it can be called a natural sleeping pill.

Improved cold feet (when hands and feet have cold and vomiting)

Relieve stress

Nerve relaxation (it has the effect of releasing tension and changing excitement)

-Relieves indigestion and enhances appetite by strengthening internal organs of the digestive system such as rain and stomach

-Activation of liver function (drinking jujube tea can activate liver function, which can increase bile secretion in acute hepatitis and cirrhosis)

-Strengthen the respiratory system to prevent coughs and colds

-Promotes diuretic action (when urine is not cool, urinary bladder is not functioning well after childbirth)

-Tonic detoxification effect (Ginseng added to restore weakened visceral function, such as to protect the built-in function and help the essence, so that the appetite to increase the energy and detoxify poisons)

-Anti-aging and anti-cancer effect

-Improvement of women's diseases

-Relaxing muscles and treating arthritis or rheumatism (jujube is effective for rheumatism and arthritis due to anti-inflammatory analgesic as well as relaxation of muscle tension)

-Cold treatment (Dry jujube and drink jujube warm properties of the body warms the body to circulate blood, heals the cold symptoms of women and softens the skin)

As mentioned above, the fact that jujube is very beneficial to human body is known, but due to its characteristics, it is used for several processed foods. The reason is that the primary and secondary processing are suitable for use in the various food processing fields. The lack of this may be the cause, and the lack of various attempts using jujube so far may have been caused by the lack of processing companies.

Existing foods processed such jujube include jujube extract, jujube cake using dried jujube, and jujube confectionary, but most of them do not fully utilize the flavor of jujube and dried jujube pulp While the jujube peel is very uncomfortable with texture, the consumer response is not good.However, when the dried jujube flesh is added, some jujube seeds are broken during mixing of the jujube seeds, and the jujube stems are often not properly removed. When a consumer ingests, there is a problem of being perceived as a foreign object giving a discomfort.

The present invention has been made to solve the above problems of the prior art, to provide a jujube chip cookie manufacturing method using the jujube chip to enable a smooth harmony with cookies while maintaining the texture, taste, color, etc. of jujube intact The purpose is.

In order to achieve the above object, the present invention comprises the steps of manufacturing a jujube chip; Mixing the sugar, margarine and butter until creamy to prepare a first mixture; Preparing a second mixture by mixing jujube extract, honey, jujube flavor and milk flavor into the first mixture; Sifting flour, corn starch, powdered milk, egg yolk powder, licorice powder, vitamin powder and vanillin, and then mixing with the second mixture to prepare a third mixture; Preparing a fourth mixture in a dough state by adding the jujube chips to the third mixture and mixing the jujube chips; Aging the fourth mixture; Shaping the aged fourth mixture; Baking the molded fourth mixture in an oven; And cooling the baked fourth mixture.

Wherein the step of preparing the jujube chip, mixing the fresh cream, milk, margarine and sugar until the cream to prepare a first formulation; Preparing a second blend by mixing chocolate, jujube paste, jujube extract, vanilla flavor and jujube flavor in the first blend; Sifting guar gum, xanthan gum, alpha starch, flour and corn starch and then mixing with the second blend to produce a third blend in a dough state; Aging the third blend and then molding the granule to a granular state, and selecting the third blend to have a size of 3 to 6 meshes; Uniformly drying the selected third blend; After cooling the dried third blend is further characterized in that it comprises the step of selecting again having a size of 3 to 6 mesh.

As described above, the method of manufacturing the jujube chip cookie using the jujube chip according to the present invention by processing the jujube in the form of chips to apply the cookie to the texture, taste, and color of the jujube, the jujube raw material beneficial to the human body Cookies can be made accessible to children, young people, women, etc. without denial, contributing to the popularization of jujube.

Hereinafter, a method of manufacturing the jujube chip cookie using the jujube chip according to the present invention will be described through an experimental example.

Jujube chip cookie manufacturing method using the jujube chip according to the present invention is basically a step of manufacturing the jujube chip, and mixing the sugar (white sugar, brown sugar, brown sugar), margarine and butter until the cream state the first mixture Preparing and mixing the first mixture with jujube extract, honey, jujube flavor and milk flavor, to prepare a second mixture, flour, corn starch, milk powder, yolk powder, licorice powder, vitamins Sifting the powder and vanillin and then mixing with the second mixture to prepare a third mixture, adding the jujube chips to the third mixture to mix to prepare a fourth mixture in a dough state, and ripening the fourth mixture. And a step of forming the aged fourth mixture, baking the molded fourth mixture in an oven, and cooling the baked fourth mixture.

Table 1 below shows the raw material blending ratio of the jujube chip cookie according to the present invention, an example of a specific jujube cookie manufacturing method is as follows.

1) Mix the white sugar, brown sugar, brown sugar, margarine, and butter until creamy to prepare a first mixture.

2) Put the jujube extract, honey, jujube flavor and milk flavor into the first mixture and mix to prepare a second mixture.

3) Sift flour, corn starch, powdered milk, egg yolk powder, licorice powder, vitamin powder and vanillin, and then mix with a second mixture to prepare a third mixture.

4) Put the jujube chip into the third mixture and mix to prepare a fourth mixture in the dough state.

5) Rest for 30 minutes in the refrigerator to mature the finished fourth mixture.

6) The aged fourth mixture is divided into predetermined weights and shaped into a desired shape.

7) Arrange the finished fourth mixture on an iron plate and bake in an oven (oven temperature: 160-180 ° C., oven heating time: 20 minutes)

8) Cool the baked fourth mixture at room temperature.

Raw material name Compounding ratio (% by weight) flour 36.166 Corn starch 1.74 White sugar 12.66 Brown sugar 2.53 Brown sugar 1.09 margarine 21.71 butter 3.62 Jujube extract 4.34 Powdered milk 0.36 honey 1.09 Egg yolk powder 1.81 Jujube flavor 0.04 Vitamin Powder 0.07 Milk Flavor 0.04 Licorice 0.07 vanillin 0.004 Jujube chips 12.66 Sum 100

Here, the step of preparing the jujube chip is mixed with fresh cream, milk, margarine and sugar (white sugar, brown sugar, brown sugar) until the cream to prepare a first formulation, chocolate, jujube in the first formulation Mixing the paste, jujube extract, vanilla flavor and jujube flavor to prepare a second blend, sifting guar gum, xanthan gum, alpha starch, flour and corn starch and then mixing with the second blend 3 comprising the steps of preparing a blending, aging the third blending and then molding into a particulate state, the step of screening the one having a size of 3 to 6 mesh of the molded third blend, and the selected agent The method may further include uniformly drying the three blends, and then cooling the dried third blend and selecting the one having a size of 3 to 6 meshes again.

In the process of jujube, dry jujube is usually used. The method of processing such jujube includes cutting, paste, extract, syrup, and sour. Especially, the form suitable for cookies is syrup, extract, paste, but jujube. In the case of extract or jujube paste, the amount that can be added to the dough during the production of jujube cookies is limited, and when it is added to the dough too much, it becomes difficult to form due to the physical properties of the dough. There is a drawback that can not give a lot of feeling that the bar has been prepared, through the process as described in order to compensate for such drawbacks, the compounding ratio of the raw materials used in the jujube chip is shown in Table 2 below A specific example of the manufacturing method of the jujube chip is as follows.

1) Mix the fresh cream, milk, margarine, white sugar, brown sugar and brown sugar until creamy to prepare a first blend.

2) Chocolate, jujube paste, jujube extract, vanilla flavor and jujube flavor are added to the first blend to prepare a second blend.

3) Guar gum, xanthan gum, alpha starch, flour and corn starch are sieved and mixed with a second blend to prepare a third blend in a dough state.

4) After cooling for about 30 minutes to aging the third blend, it is processed into a granular state using a molding machine.

5) Select the third blend of 3 ~ 6 mesh particle size, which is the desired particle size, through the 3 mesh and 6 mesh size sieve.

6) Spread the selected third compound evenly on the body and then put in a dryer and dried at 90 ℃ for 60 minutes.

7) The dried third blend is cooled at room temperature for 30 minutes and then passed through a 3 mesh and 6 mesh sieve to select 3 ~ 6 mesh particle size jujube chips.

Raw material name Ratio (% by weight) Wheat flour (force 1 class) 30.71 Corn starch 13.16 White sugar 10.97 Brown sugar 2.19 Brown sugar 5.27 chocolate 4.39 Jujube paste 8.78 Jujube extract 4.39 margarine 17.55 whipping cream 0.22 milk 0.88 Guar gum 0.66 Xanthan Gum 0.66 Alpha starch 0.09 Vanilla flavoring 0.04 Jujube flavor 0.04 Sum 100

Jujube chip experiment example

Experimental examples of raw materials and inputs involved in the texture, taste, preservation, color, etc. of jujube chips are as follows (the test subjects are three jujube chips with different gum content, particle size, jujube extract, and paste content). Made a sample of 100 people and tried it and collected opinions, and it was aimed at men and women in their 20s and 30s, 30s and 30s and 40s and 40s).

1. Raw Material Adjustment Test

Factors involved in the texture of the jujube chip may include a variety of moisture content, baking temperature time, selection of raw materials, etc. Among them, the texture test was performed by adjusting the gum which has the greatest influence. As can be seen that the best response when the total amount of gum is 1.5% by weight.

Total gross weight (% by weight) When texture is the best (the number of people) Remarks 3 8 A hard feeling 1.5 85 Harmony with Cookies 0.5 7 Fluffy feeling

2. Jujube chip particle size test

Jujube chip particle size as shown in Table 4 below when applied to the cookie can be seen that the best response when using the 3 ~ 5 mesh jujube chip.

Particle size When is the best response
(Number of people) Remarks 1-3 mesh 6 Cookies and Heterogeneity 3 ~ 5 mesh 91 Harmonious 5 ~ 8 mesh 3 Not chewy

3. Jujube extract and jujube paste content adjustment test

Jujube extract and jujube paste content was adjusted to satisfy both texture and jujube taste when the total content 12% by weight as shown in Table 5 below.

Total content (% by weight) When is the best response
(Number of people) Remarks 5 15 Jujube flavor weak 12 55 Satisfied with both texture and date 20 30 Good taste but poor texture

For reference, cookies can be largely classified into a type of a lot of eggs in the dough with a lot of moisture, a lot of fats and fats in the dough, and a type of the middle type of the two types, the cookie according to the present invention is a moisture If you put jujube chips in many dough and bake it, it is preferable that the jujube chips sink to the bottom and contain a lot of fats and oils.

Claims (4)

Manufacturing a jujube chip;
Mixing the sugar, margarine and butter until creamy to prepare a first mixture;
Preparing a second mixture by mixing jujube extract, honey, jujube flavor and milk flavor into the first mixture;
Sifting flour, corn starch, powdered milk, egg yolk powder, licorice powder, vitamin powder and vanillin, and then mixing with the second mixture to prepare a third mixture;
Preparing a fourth mixture in a dough state by adding the jujube chips to the third mixture and mixing the jujube chips;
Aging the fourth mixture;
Shaping the aged fourth mixture;
Baking the molded fourth mixture in an oven;
Cooling the baked fourth mixture;
The step of manufacturing the jujube chip,
Mixing fresh cream, milk, margarine and sugar until creamed to produce a first blend;
Preparing a second blend by mixing chocolate, jujube paste, jujube extract, vanilla flavor and jujube flavor in the first blend;
Sifting guar gum, xanthan gum, alpha starch, flour and corn starch and then mixing with the second blend to produce a third blend in a dough state;
Jujube chip cookie manufacturing method using a jujube chip, characterized in that it comprises the step of aging the third compound and then molded into a particulate state. delete The method according to claim 1,
Selecting the one having a size of 3 to 6 meshes from the molded third formulation;
Uniformly drying the selected third blend;
Cooling the dried third blend and then again selecting the one having a size of 3 to 6 mesh; Jujube chip cookie manufacturing method comprising the; jujube chip comprising a.
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