KR101384377B1 - Madeleine prepared with peach juice and method for preparing the same - Google Patents

Abstract

The present invention relates to a madeleine with an added peach juice and a manufacturing method thereof, and more specifically, to a manufacturing method of madeleine having an excellent appearance and quality by adding peach juice that has a useful biological activity in the process of manufacturing madeleine; and a madeleine manufactured thereby. The madeleine according to the present invention is manufactured by adding peach juice, which has activities in quenching thirst, fatigue recovery, hang-over relief, heart disease, hypertension, and degenerative chronic diseases such as osteoporosis. The peach juice added madeleine manufactured according to the present invention has a characteristic color of peach and an excellent texture while maintaining the soft and moisturized physical properties characteristic of madeleine. Furthermore, the madeleine has an excellent appearance and quality, and has an effect capable of being used as a health functional food due to the various biological activities of peach.

Description

Madeleine prepared with peach juice and method for preparing the same

The present invention relates to madeleine with peach juice added and a method for preparing the same, and more specifically, to making a sensible beauty and quality madeleine by adding peach juice having useful physiological activity during the manufacturing process of madeleine It is about Madeleine.

With the rapid economic growth, individual living standards have been improved, and medical technology has extended the average life expectancy, and nowadays, westernized food culture and lack of exercise are caused by cancer, circulatory diseases, high blood pressure, heart disease, diabetes, etc. Various adult diseases are increasing rapidly.

In addition, in the case of synthetic drugs used to treat modern diseases, including adult diseases, consumers of health functional foods that can effectively prevent and treat these diseases through ingestion or diet control of natural foods, while toxicity and safety are an issue. Attention is increasing (Kim HB, Kim AJ, Yuh CS, Chang SJ. 2003. Korean J. Seric. Sci 45: 85-89).

On the other hand, Prunus perisica L. Batsch is a deciduous arborescent plant belonging to the genus Rosaceae, Plum and Amygdalus , and contains not only sugars, organic acids and various vitamins, but also unique scents and juices. As it is known to be effective in degenerative chronic diseases such as hangover, heart disease, hypertension, and osteoporosis, it is becoming more available as a summer raw or as a raw material for juice, nectar, canned food and other dessert foods. Peaches are largely divided into raw and processed varieties. For processing, they have been recommended for over-use due to their low competitiveness with foreign countries. Research on the development of industrialized technology and high-quality processed products using is required.

Therefore, as described above, the development of new processed food using peach containing a large amount of useful bioactive components is required.

Korean Patent Registration No. 0816807 Korean Patent Publication No. 2010-0110471

Therefore, in the present invention, despite the various functionalities of the peach as described above, there has been no attempt to add peach to the manufacture of madeleine, the dough added with peach juice and the madeleine prepared using the same have excellent physical and sensory properties. The present invention was completed by confirming that.

It is therefore an object of the present invention to provide a method for preparing madeleine using peach juice.

It is also an object of the present invention to provide madeleine added with peach juice prepared by the method according to the present invention.

In order to achieve the above object, the present invention,

(a) mixing the eggs, sugar and salt to form a foam, then adding flour and baking powder and mixing and kneading;

(b) mixing and kneading the dough of step (a) by adding butter and peach juice dissolved in a bath; And

(c) it provides a method for producing madeleine added peach juice comprising the step of baking the dough completed in the step (b) to the madeleine mold.

In one embodiment of the present invention, the egg, sugar, salt, flour and baking powder in the step (a) is 80 to 120 parts by weight of eggs, 80 to 120 sugars based on the total weight of the finished dough By weight, 0.3 to 0.7 parts by weight of salt, 80 to 120 parts by weight of flour and 1 to 3 parts by weight of baking powder may be added, respectively.

In one embodiment of the present invention, the butter and peach juice in step (b) may be mixed in a weight ratio of 20:80 to 60:40, the amount of the butter and peach juice added to the total weight of the finished dough 60 to 140 parts by weight can be added.

In one embodiment of the present invention, the baking step of (c) may be to heat 15 to 35 minutes at a temperature of 155 ~ 175 ℃.

The present invention also provides madeleine added with peach juice prepared by the method according to the present invention.

Madeleine according to the present invention is made by adding peach juice having activity to degenerative chronic diseases such as thirst quenching, fatigue recovery, hangover relief, heart disease, hypertension, osteoporosis, madeleine added peach juice prepared according to the present invention While maintaining the soft and moist physical properties of Madeleine, it has a unique peach color, so it has good sensuality and quality, and can be used as a health functional food due to its various physiological activities.

The present invention is characterized in that it provides a method for producing a madeleine with added peach improved sensuality and quality by using in the manufacture of madeleine using a peach having various biologically active functions.

As mentioned earlier, peaches are the fruit of the peach tree, native to China, and passed through the Silk Road to the West. Its main ingredients are water and sugar, and it contains about 1% of organic acids such as tartaric acid, malic acid, and citric acid, and is rich in vitamin A, esters such as formic acid, acetic acid, valeric acid, alcohols, aldehydes, and pectin. Flesh contains many free amino acids, especially asparaginic acid. The distinctive aroma comes from the combination of esters, alcohols and aldehydes. Peaches are also alkaline foods that are effective in boosting immunity and boosting appetite. It is good for poor development and night blindness, softens the intestines, eliminates constipation and relieves pain. The shells detoxify and organic acids remove nicotine and eliminate toxicity. It also contains ingredients that inhibit the production of nitrosamine, a carcinogen.

Therefore, in the present invention, a madeleine was prepared using such a peach, and the method for preparing the madeleine according to the present invention includes: (a) mixing eggs, sugar, and salt to form a foam, adding flour and baking powder, and mixing and kneading ; (b) mixing and kneading the dough of step (a) by adding butter and peach juice dissolved in a bath; And (c) may include a step of baking after putting the dough completed in the step (b) to the madeleine mold.

When explaining the manufacturing method of the madeleine according to the present invention in more detail as follows.

Step 1: Mix the eggs, sugar and salt to make a foam, then mix the flour and baking powder to knead

First, the production method of the madeleine to which the peach juice is added according to the present invention may be prepared according to the conventional method of making the methylene using peach juice as a raw material of the madeleine.

First, in order to prepare the dough, the eggs, sugar and salt are put into the foam, the flour and the baking powder is put and kneaded.

Wherein the egg, sugar, salt, flour and baking powder is 80 to 120 parts by weight of eggs, 80 to 120 parts by weight of sugar, 0.3 to 0.7 parts by weight of salt, 80 parts by weight of the total weight of the finished dough ~ 120 parts by weight and baking powder may be added in 1 to 3 parts by weight.

At this time, when the content of each of the ingredients is added outside the range described above, the dough is too soft or too hard to be used as a dough for the production of madeleine. Therefore, it is preferable to add each component within the range described above.

Step 2: kneading the dough by mixing butter and peach juice dissolved in a bath

When the dough is completed by mixing each component through the first step, a butter and peach juice dissolved in a bath are mixed to prepare a dough. Here, butter and peach juice may be mixed in a weight ratio of 20:80 to 60:40, and the amount of butter and peach juice may be added in an amount of 60 to 140 parts by weight based on the total weight of the finished dough.

Step 3: burn

When the dough is completed by adding butter and peach juice of the second stage to the dough of the first stage in the second stage, the peach juice according to the present invention is added through the step of putting the finished dough into a mold and baking in a preheated oven. Made madeleine.

After the finished dough is put into the moldle, heating conditions when baking in the oven may be heated for 15 to 35 minutes at a temperature of 155 ~ 175 ℃.

At this time, when performing the baking process outside the range of the temperature and heating time, the madeleine may be deteriorated in taste and quality.

On the other hand, the present inventors, in the case of madeleine added peach juice prepared according to the present invention, whether the addition of peach juice causes the change in the moisture content, pH, cost and burning loss rate of the madeleine, so that the sensory characteristics are lowered In other words, moisture content, pH, cost, and baking loss rate were analyzed for Madeleine prepared by adding peach juice and peach juice by each content. Although it increased, it was not unreasonable in the manufacture of madeleine, and pH, cost, and baking loss rate were not unreasonable in the preparation of madeleine compared to the control without the peach juice. (See Table 2).

In addition, the hardness, adhesiveness, chewiness, gumminess and cohesiveness of the peach juice added Madeleine were measured using a texture measuring device, and the texture was not significantly different from that of Madeleine without the peach juice (Table 4). Reference).

Therefore, it was found that the moisture content, which is a major factor that determines the storage and texture of Madeleine, does not decrease the storage and texture due to the addition of peach juice.

In addition, madeleine added with peach juice prepared by the method of the present invention is characterized by excellent functionality.

That is, according to one embodiment of the present invention, as a result of the color, flavor, and overall preference of the madeleine prepared by adding the peach juice and the control madeleine without the peach juice, peach juice added group in all of these items Scored higher than this control (see Table 6).

Furthermore, the present inventors investigated the optimum amount of peach juice with the best sensory and quality in the production of madeleine by adding peach juice, and the peach juice was used for the production of madeleine by analyzing the characteristic strength and sensory taste of madeleine. It is preferable to add 20 to 60% of the weight of the butter, and more preferably, it is preferable to add 20 to 40% of the weight of the butter.

Hereinafter, the present invention will be described in detail with reference to examples. However, these examples are intended to further illustrate the present invention, and the scope of the present invention is not limited to these examples.

< Manufacturing example  1>

Material preparation

Ingredients used in the present invention include peach, forceful powder (Snow White, Korea), butter (fresh butter, Seoul milk), sugar (Q1, Samyang), salt (sinan salt), baking powder (power food), eggs are Chungbuk Cheongju material It was purchased from a large mart of.

< Manufacturing example  2>

Preparation of Peach Juice

Peach juice was first screened peaches were screened and then crushed and juiced with a juicer (NJE-2003R, NUC, Korea) to remove the solids to prepare a peach juice (11.4 brix). And the peach juice sterilized for 1 hour at 100 ℃ was stored in 80 ℃ ultra low temperature freezer (MDF-399, Sanyo, Japan) was used for the production of madeleine.

< Manufacturing example  3>

Peach juice added Madeleine's  Produce

Madeleine was prepared using Jang (2007) 's Madeleine manufacturing method, and the mixing ratio of each material is shown in Table 1, and the amount of peach juice added to prepare peach juice madeleine is 20, 40 to the weight of the butter added. , 60% (w / w) was added. Madeleine was prepared by mixing sugar and salt into eggs, adding flour and baking powder, and then kneading the butter and peach juice dissolved in a water bath using the ingredients measured according to the mixing ratio. The prepared dough was placed in a madeleine mold and baked in an oven at 165 ° C. (HQ-Z365AS, Samsung) for 25 minutes to make a madeleine, cooled for 1 hour, and used as a sample for analysis.

< Example  1>

Peach juice addition according to the present invention Madeleine's  Physical property check

<1-1> Peach juice added Madeleine's  Moisture and pH  Measure

The inventors of the present invention made from the peach juice added Madeleine prepared by the method of Preparation Example 3 made of peach juice added Madeleine, peach 20% group, peach 40% group, peach 60% group About 1 g of a madeleine sample was taken and measured by an infrared moisture meter (XM60, Precisa, Swiss) to determine the average value (Jang 2007). And pH was measured by using a pH meter (DOCU-pH meter, Sartorius, USA) while taking 5g of each madeleine and adding 25ml of distilled water and homogenizing it using a stirrer. Park et al. 2011).

As a result, the pH of Madeleine decreased from 7.9 to 6.5 as the amount of peach juice increased, but the water content increased from 14.1 to 26.6% (see Table 2). This result suggests that the pH is reduced by the organic acid present in peach juice added to Madeleine through a report by Park & Cho (1998) that peach contains various organic acids. Increased water content.

<1-2> Peach juice added Madeleine's  Cost and Burning loss rate  Measure

The cost and baking loss rate of madeleine with peach juice were analyzed using the method of An et al. (2010). First, the cost-effectiveness of the peach juice madeleine was measured by replacing the seed of the prepared volume with madeleine and measuring the volume. Baking loss rate was expressed by% by the method of the following formula 1, it was measured three times each.

As a result, the cost-effectiveness of the control without making peach juice was 2.64 ml / g, but as the peach juice content increased, the cost value gradually decreased and 1.63 ml for Madeleine added 60% peach juice. It can be seen that the decrease to / g. In addition, the burn loss rate of the control made without peach juice was 6.17%, while the burn loss rate gradually increased with the increase in the peach juice content, and increased to 8.49% for the Madeleine added with 60% peach juice. (See Table 2). These results suggest that Chabot (1976) reported that as the water content increases, the gluten formation in flour interferes, causing swelling during baking and reducing the pore, texture, and volume in the bread. As the peach juice is added, the water content increases, which impedes the formation of gluten in Madeleine, reducing the cost and increasing the baking loss rate compared to the dough.

<1-3> Peach juice added Madeleine's  Chromaticity measurement

The chromaticity of peach juice added Madeleine was measured using the method of Yang et al. (2006). Peel and genus of peach juice added Madeleine prepared by the method of Preparation Example 3 was separated and fixed in a petri dish (Petri dish) and then Hunter L value using a color difference meter (Model CR-300, Minolta, Osaka, Japan) (Brightness), a value (redness), b value (yellowness), and ΔE value were measured. And repeated measurements were repeated three times for all samples, the white plate used (L = 93.5, a = 0.3132, b = 0.3200) was used.

As a result, the color of the madeleine skin did not show significant difference in the control and L, a, b value of the madeleine added with 20% peach juice, but the color of the madeleine was significantly changed from the madeleine added with 40% peach juice. In particular, the change in a value was increased up to 90% compared to the control, indicating a significant change in color. The change in ΔE value was also changed to 16.2 in Madeleine added with 60% of peach juice, which showed a different color from the control (see Table 3). These results indicate that peaches used as raw materials have a very low shelf life (Whitelock et al. 1994). Especially, peach juice is oxidized to polyquinone compounds by polyphenol oxidase in the presence of oxygen. After a series of oxidation reactions, a brown pigment, a polymer, was formed (Chang et al. 2011), and the sugar in the juice became caramelized by brown during heat sterilization and baking of Madeleine to improve the storage of peach juice. Consistent with the report (Lee & Lee 1997). Therefore, during the baking process of Madeleine, heat conduction is transmitted to the shell part first, and the color changes before the inside. Peach juice used as raw material and browning due to heat during baking process are thought to have influenced the chromaticity of the Madeleine shell. On the other hand, in the color of Madeleine, L, a, and b values of Madeleine tended to decrease as the amount of peach juice added increased. The value showed only about 20.5% of the color change, and there was no significant difference in the degree of change compared to the change in the color of the shell. It is thought that heat transfer into Madeleine is slower than the shell, so the color change in Madeleine is insignificant compared to the shell at the end of the baking process.

<1-4> Peach juice added Madeleine's  Texture measurement

In order to measure the texture of the peach juice added Madeleine prepared by cutting the peach juice added Madeleine prepared in the method of Preparation Example 3 to 1.5 × 1.5 × 1.5 ㎝ and texture texture (Text analyzer TA-XT2, Texture technologies Co., Scarsdale , NY, USA) were used to measure the hardness, adhesiveness, chewiness, gumminess, and cohesiveness (Jang 2007). Operating conditions are shown in Table 4 and all were repeated 10 times.

As a result, the hardness was 154.3g in the control group madeleine untreated peach juice, but in the peach juice treated group showed a high hardness value from 205.9g to 265.7g compared to the control. However, there was no significant difference from Madeleine added more than 40% of peach juice.

< Example  2>

Peach juice addition according to the present invention Madeleine's  Sensory test

The present inventors carried out a sensory test to determine whether the peach juice added Madeleine actually excellent in preference. Sensory test of Madeleine added peach juice made by the method of Preparation Example 3 Madeleine by the 9-point scale method from 1 point (very bad) to 9 points (very good) of 36 male and female students in the College of Food Science and Technology, Chungbuk National University The taste, color of the surface, flavor and overall preference were measured. In addition, the preparation and presentation of the sample was provided in a white plastic dish with a portion size of 20g per serving. The panel recorded the age and sex, and each sample provided a water cup, a spitting cup, and water received from a water purifier between the samples. The consumer test of Madeleine prepared by the addition of peach juice is shown in Table 6.

As a result, it was found that the preference of the peach juice was higher than that of the control when the peach juice was added. However, in the group with more than 60% peach juice, the preference was lower than the control. Color showed the highest score in Madeleine with 20% added peach juice than control, which showed that the color of brown color of peach juice and the color of peach juice reacted with heat during baking. It seems to be the result of high induction. However, in Madeleine added 60% of peach juice, it was found that the preference of consumers was reduced due to the browning reaction. In addition, the flavors showed high scores in Madeleine added with 20% peach juice and Madeleine added 40%, and the overall preference also showed the highest preference in Madeleine added 20% peach juice (see Table 6).

Therefore, considering the consumer inspection and the characteristic strength of the peach juice madeleine, it was found that the peach juice 2-40% addition group was the optimal ratio.

So far I looked at the center of the preferred embodiment for the present invention. It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. Therefore, the disclosed embodiments should be considered in an illustrative rather than a restrictive sense. The scope of the present invention is defined by the appended claims rather than by the foregoing description, and all differences within the scope of equivalents thereof should be construed as being included in the present invention.

Claims (5)

(a) mixing the eggs, sugar and salt to form a foam, then adding flour and baking powder and mixing and kneading;
(b) mixing and kneading the dough of step (a) by adding butter and peach juice dissolved in a bath; And
(c) putting the dough completed in step (b) into a madeleine mold and then baking it;
In the step (a), the egg, sugar, salt, flour and baking powder is 80 to 120 parts by weight of eggs, 80 to 120 parts by weight of sugar and 0.3 to 0.7 parts by weight of salt, based on the total weight of the finished dough. , 80 to 120 parts by weight of flour and 1 to 3 parts by weight of baking powder, respectively,
Butter and peach juice in the step (b) can be mixed in a weight ratio of 20:80 to 60:40, the amount of the butter and peach juice is added to 60 to 140 parts by weight relative to the total weight of the finished dough Method for producing madeleine, characterized in that the peach juice is added. delete delete The method of claim 1,
The baking step of step (c) is made of peach juice added Madeleine, characterized in that for 15 to 35 minutes heating at a temperature of 155 ~ 175 ℃. Madeleine added with peach juice prepared by the method of claim 1 or 4.