KR101447502B1 - manufacture method of cereals cookie - Google Patents

Abstract

Disclosed is a method for producing a whole grain cookie, wherein the method comprises a first step (S1) of adding whole grains such as brown rice, black rice, barley, sorghum, beans, and whole wheat in water in order to be soaked for 60-72 hours; a second step (S2) of steaming the soaked whole grains; a third step (S3) of drying the steamed whole grains; a fourth step (S4) of roasting the dried whole grains at a high temperature of 280-300°C for 2-3 minutes; a fifth step (S5) of mixing the roasted whole grains with nuts, olive oil, and oligosaccharides; and a sixth step (S6) of adding 10-30 g of the whole grains mixed with the nuts, olive oil, and oligosaccharides in a mold (10) in order to be roasted at 150-180°C for 8 minutes. In the present invention, a cookie is produced using non-pulverized whole grains, so that the effect of consuming whole grains can be directly obtained. The cookie can have natural colors by means of sweet pumpkin powder, green tea powder, cactus powder, purple sweet potato powder, and cocoa powder, and the beneficial components of nuts such as peanuts, almonds, sunflower seeds, walnuts, pine nuts, pecans, cashew nuts, and sesame seeds can be consumed.

Description

Manufacture method of cereals cookie "

The present invention relates to a method for producing a whole grain cookie, and more particularly, to a method for manufacturing a whole grain cookie by using a whole grain such as brown rice, black rice, barley and sorghum to produce a cookie, To a method for producing whole grain cookies.

Generally, various types of substitute or confectionery having various constituents have been developed along with improvement of the level of eating habits. However, it has been difficult to develop a substitute type or confectionery having a variety of constituents, It is a reality that substitution of functional ingredients or sweets for students who are suffering from depression is in fact a reality.

Furthermore, since conventional substitute or sweets are mainly made of wheat flour, there is a problem in that the nutrients are not uniformly contained, so that they are not suitable for eating table supplies and are not suitable for Koreans who use rice as a stock.

In addition, functional sweets with health supplement function include sweets for dieting for weight loss, sweeteners made by adding vitamins or calcium, iron, etc. However, these existing products are not uniformly provided with the whole nutrients There was a problem that could not be expected in the universal function of eating table supplies or nutritional snacks.

Accordingly, a variety of methods for producing cookies using grains have been proposed.

For example, a composition for a brown rice cooker and a method for producing a brown rice cookie using the same are disclosed in JP-A-10-1999-0046816, which comprises 90 to 93% by weight of a brown rice flour, 6-8% by weight of an unsalted butter, To 30% by weight of water, 0.5 to 1% by weight of salt, and 0.5 to 1% by weight of salt, and stirring the resulting mixture to form a brown rice dough; A fermentation process in which the cookies are fermented in a fermenter maintaining about 25 ° C to 28 ° C for about 12 hours, and the fermented cookies are dried for about 2 hours A drying process in which the moisture is less than about 10%, and a packaging process in which the dried brown rice cookies are individually packaged.

This prior art technology makes it possible to obtain beneficial components of brown rice while eating cookies by using cooked rice.

However, since the conventional technology has a complicated manufacturing process, it is difficult to produce cookies, and when a composition such as salt, dry yeast, or salt-free butter is provided, excessive use of the composition causes problems that are not beneficial to the human body due to these compositions have.

Furthermore, in order to consume the nutrients of cereals, it is necessary to prepare cookies by using unbroken whole grains. Thus, by crushing grains without using whole grains, the nutrients of grains are destroyed in the crushing process I have a problem.

In addition, since cookies are produced using the brown rice dough, there is a problem that the taste of the cookie is less and the taste of the cookie is deteriorated.

Korean Patent Publication No. 10-1999-0046816 (published on July 5, 1999) Korean Registered Patent No. 10-1279803 (Registered on June 24, 2013)

According to the present invention, since cookies are produced without crushing whole grains such as brown rice, black rice, barley, sorghum and glutinous rice, beneficial components of the wasted wastes are absorbed as they are, and natural vegetable such as pumpkin, green tea, It is an object of the present invention to provide a method of manufacturing a cookie using a whole grain so as to obtain a beautiful color of the cookie by adding color.

In order to accomplish the above object, the present invention provides a method for producing a cookie using whole grains, comprising the steps of: adding a whole grain such as brown rice, black rice, barley, sorghum, glutinous rice, soybean, whole wheat, (S1); A second step (S2) of steaming and boiling the whole grain; A third step (S3) of drying the mature whole grain; A fourth step (S4) of roasting the dried whole grain at a high temperature of 280 ° C to 300 ° C for 2 to 3 minutes; A fifth step (S5) of mixing roasted whole grain, nuts, olive oil and oligosaccharide and mixing them; And a sixth step (S6) in which 10g to 30g of whole grains mixed with nuts, olive oil, and oligosaccharide are placed in a mold 10 and baked at a temperature of 150 ° C to 180 ° C for 8 minutes.

Further, in the fifth step, a powder mixing step (S7) for mixing any one of the powders of the pumpkin powder, the green tea powder, the white granite powder, the purple sweet potato powder and the cocoa powder together with the roasted whole grain is further provided.

Furthermore, the shape of the mold of the sixth step is either a rod-like shape or a circular shape.

Furthermore, the nuts of the sixth step include peanuts, almonds, sunflower seeds, walnuts, pine nuts, pecans, cashew nuts, sesame seeds and the like.

Since the present invention utilizes the whole grain as it is without crushing the grain, it is possible to ingest the efficacy of the whole water when eating, and it is possible to obtain the nutritive effect of the cookie by using the sweet pea powder, green tea powder, white heather powder, purple sweet potato powder and cocoa powder But also beneficial components of nuts such as peanuts, almonds, sunflower seeds, walnuts, pine nuts, pecans, cashew nuts and sesame seeds.

1 is a process diagram showing a process of a method for producing a whole grain cookie according to the present invention.
FIG. 2 is a perspective view showing an example of a cookie produced by the method for producing whole-grain cookies according to the present invention. FIG.
3 is a perspective view showing another example of the cookie produced by the method for producing whole-grain cookies according to the present invention.
FIG. 4 is a perspective view showing a mold used for the whole-grain cookie making method of the present invention.

Hereinafter, other objects and features of the present invention will be apparent from the following description of embodiments with reference to the accompanying drawings.

Unless defined otherwise, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Terms such as those defined in commonly used dictionaries should be interpreted as having a meaning consistent with the meaning in the context of the relevant art and are to be interpreted in an ideal or overly formal sense unless explicitly defined in the present application Do not.

Hereinafter, a method for manufacturing a whole grain cookie according to an embodiment of the present invention will be described in more detail with reference to the accompanying drawings.

As shown in the figure, the whole grain cookie manufacturing method of the present invention comprises a first step (S1) in which whole grains such as brown rice, black rice, barley, sorghum, glutinous rice, soybean, whole wheat, etc. are put into water for 60 to 72 hours, A second step (S2) of steaming and steaming the cereal grains, a third step (S3) of drying the steamed whole grain, roasting the dried whole grain at a high temperature of 280 ° C to 300 ° C for 2 to 3 minutes, (S5) of mixing roasted whole grain, nuts, olive oil, and oligosaccharide and mixing 10 g to 30 g of whole grain mixed with nuts, olive oil, and oligosaccharide into a mold (10) And a sixth step (S6) of baking at a temperature of 150 DEG C to 180 DEG C for 8 minutes.

The reason why the whole grain such as brown rice, black rice, barley, sorghum, glutinous rice, soybean, whole wheat, etc. is put in water for 60 to 72 hours in the first step (S1) It is for the whole grain to be steamed well.

At this time, clean whole grain such as brown rice, black rice, barley, sorghum, glutinous rice, soybean, whole wheat, etc., and then put it in container or steamer bowl and pour water.

In the second step (S2), the whole grain such as brown rice, black rice, barley, sorghum, glutinous rice, soybean, whole wheat, etc. called in the first step (S1) is steamed using a steamer, It is a process to be put in a passing place or a ripening room where a certain temperature is maintained and to be matured.

The reason for mixing the steamed whole grain is to obtain a lot of beneficial components of the whole grain.

For example, brown rice contains 22 essential nutrients such as proteins, carbohydrates, minerals, amino acids, calcium, and dietary fiber. Since these nutrients are concentrated in brown rice, The nutrients concentrated in the rice can be evenly distributed throughout the brown rice.

Accordingly, various nutrients contained in the whole grain can be increased by steaming the steamed whole grain in the second step (S2).

The third step (S3) is to dry the whole wheat grains, in which case the wheat grains that have been matured are placed in a separate drying chamber, and the drying time is sufficient to remove the moisture contained in the whole grain.

The fourth step (S4) is to roast the dried whole grains. Roasting of the whole grains is generally carried out using a roasting machine used for roasting coffee beans, or by using a roasting machine After putting the dried whole grain into the cauldron, stir the whole grain evenly and roast for 2 ~ 3 minutes to prevent the whole grain from burning.

The reason for roasting for 2 to 3 minutes at a high temperature of 280 ° C to 300 ° C in the fourth step (S4) is to roast the whole grain quickly so that the whole grain softens and the nutrients of the whole grain are destroyed Roasting at 280 ° C or less will increase the roasting time of the caterpillars, and if the temperature is above 300 ° C, the whole grains will burn in the roasting process.

The fifth step (S5) is to mix the roasted whole grain with the nuts and olive oil and the oligosaccharide together so that the nuts are mixed together with the whole grain to consume the beneficial components of the nuts.

The reason for mixing the olive oil is to prevent the whole grain and the nuts from burning when the whole grain is baked in the sixth step (S6), and to add texture to the olive oil when the cookie 100 is eaten.

The sixth step S6 is a step of putting the whole grain into a mold 10 and then baking at a temperature of 150 to 180 DEG C for 8 minutes. The shape of the mold 10 in the sixth step S6 is a bar- , And a circle.

2 and 3, the shape of the mold frame 10 and the shape of the cookie 100 are not limited to the shape of the mold 100, But it is needless to say that it can be formed by baking in a shape other than the illustrated shape.

The reason why the whole grain put in the mold 10 in the sixth step S6 is baked at a temperature of 150 to 180 DEG C for 8 minutes is that when the temperature is lowered to 150 DEG C or less, The whole grain located in the grain is not baked properly. In order to prevent the grain from being burnt, when the grain is baked at a temperature of 180 ° C or more, (10) is baked at a temperature of 150 to 180 DEG C for 8 minutes.

The cookie 100 produced by such a process can be used to directly feed the beneficial components of the caterpillar when the cookie 100 is eaten by producing the cookie 100 by using the whole crate without grinding.

In addition, since nuts are mixed, beneficial components of nuts can be obtained.

In the method for producing whole-grain cookies according to the present invention, the whole grain is put into the mold 10 in the sixth step (S6), and any one of the powders of the psyllium powder, the green tea powder, the white centurno powder, the purple sweet potato powder and the cocoa powder And a powder mixing step (S7) for mixing together with the roasted whole grain.

Accordingly, the produced cookies can have various colors such as yellow, green, purple, purple, and cocoa colors, so that the aesthetics of the cookies can be displayed more beautifully and the appetite by color can be improved.

Moreover, since the coloring material uses natural plants such as pumpkin powder, green tea powder, white perilla powder, and purple sweet potato powder, it is possible to prevent people who eat cookies from eating harmful components and obtain a health promoting effect.

The nuts of the sixth step (S6) may be composed of seeds such as peanuts, almonds, sunflower seeds, walnuts, pine nuts, pecans, cashew nuts, sesame seeds and the like. You can get it together.

As described above, the present invention has been described with reference to particular embodiments, such as specific elements, and specific embodiments and drawings. However, it should be understood that the present invention is not limited to the above- And various modifications and changes may be made thereto by those skilled in the art to which the present invention pertains.

Accordingly, the spirit of the present invention should not be construed as being limited to the embodiments described, and all of the equivalents or equivalents of the claims, as well as the following claims, belong to the scope of the present invention

S1: first process S2: second process
S3: Third step S4: Fourth step
S5: fifth step S6: sixth step
S7: Powder mixing process 10: Molding frame
100: Cookie

Claims (4)

A first step (S1) in which whole grains such as brown rice, black rice, barley, sorghum, glutinous rice, soybean, whole wheat, etc. are placed in water and called for 60 to 72 hours;
A second step (S2) of steaming and boiling the whole grain;
A third step (S3) of drying the mature whole grain;
A fourth step (S4) of roasting the dried whole grain at a high temperature of 280 ° C to 300 ° C for 2 to 3 minutes;
A fifth step (S5) of mixing roasted whole grain, nuts, olive oil and oligosaccharide and mixing them;
And a sixth step (S6) of adding 10 g to 30 g of whole grains mixed with nuts, olive oil and oligosaccharide to the mold 10 and baking the mixture at a temperature of 150 ° C to 180 ° C for 8 minutes .
The method according to claim 1,
In the fifth step
(S7) for mixing any one powder selected from the group consisting of sweet potato powder, sweet potato powder, green tea powder, perennial powder, purple sweet potato powder, and cocoa powder together with roasted whole grain.
The method according to claim 1,
Wherein the shape of the forming die (10) in the sixth step (S6) is one of a rod-like shape and a circular shape.
The method according to claim 1,
The nuts of the sixth step (S6)
Peanuts, almonds, sunflower seeds, walnuts, pine nuts, pecans, cashew nuts, sesame seeds, and the like.

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