KR101547944B1 - Confectionery for improvement of obesity and its manufacturing method - Google Patents
Confectionery for improvement of obesity and its manufacturing method Download PDFInfo
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- KR101547944B1 KR101547944B1 KR1020130037873A KR20130037873A KR101547944B1 KR 101547944 B1 KR101547944 B1 KR 101547944B1 KR 1020130037873 A KR1020130037873 A KR 1020130037873A KR 20130037873 A KR20130037873 A KR 20130037873A KR 101547944 B1 KR101547944 B1 KR 101547944B1
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- 208000008589 Obesity Diseases 0.000 title claims abstract description 51
- 235000020824 obesity Nutrition 0.000 title claims abstract description 49
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 42
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 23
- 239000013538 functional additive Substances 0.000 claims abstract description 22
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 239000004615 ingredient Substances 0.000 claims description 39
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- 235000009566 rice Nutrition 0.000 claims description 36
- 235000010469 Glycine max Nutrition 0.000 claims description 32
- 244000068988 Glycine max Species 0.000 claims description 25
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- 238000000034 method Methods 0.000 claims description 17
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/362—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing inorganic compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
- A23G3/366—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
- A23G3/368—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing vitamins, antibiotics
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
Abstract
본 발명은 비만 개선용 과자 및 그 제조방법에 관한 것으로서, 본 발명의 제조방법에 따라 과자 원재료에 비만 개선용 기능성 첨가제를 첨가하여 제조된 과자의 경우, 체지방을 감소시켜 주고, 배변활동을 도와주며, 혈당을 낮추어 주고, 당분의 체내 흡수를 제어하며, 탄수화물이 포도당으로 분해되는 것을 막아주어 비만을 개선할 수 있어 비만 환자에게 유용하게 사용될 수 있다.The present invention relates to a confectionery for improving obesity and a method for producing the same, and in the case of confectionery produced by adding a functional additive for improving obesity to a confectionery raw material according to the production method of the present invention, , Lowering blood sugar, controlling the absorption of sugar in the body, preventing the carbohydrate from decomposing into glucose, and thus improving obesity, which is useful for obese patients.
Description
본 발명은 비만 개선용 과자 및 그 제조방법에 관한 것으로서, 보다 상세하게는 체지방 감소, 원활한 배변 활동, 혈당강하, 당분의 체내 흡수 제어 및 탄수화물이 포도당으로 분해되는 것을 막아주는 기능성을 부여한 비만 개선용 과자 및 그 제조방법에 관한 것이다.
More particularly, the present invention relates to a sweetener for improving obesity and a method of producing the same, and more particularly, to a sweetener for obesity improvement and a method of producing the sweetener for improving obesity, And a manufacturing method thereof.
비만은 에너지 섭취와 소비가 균형을 이루지 못하여 과잉된 에너지가 지방으로 축적되어 체지방이 비정상적으로 많아지며, 대사 이상이 유발되는 상태를 일컫는다. Obesity is a condition in which energy intake and consumption are not balanced and excess energy accumulates in fat, resulting in abnormally increased body fat and causing metabolic abnormalities.
비만은 육식을 주식으로 하는 서구에서 뿐만 아니라 우리나라에서도 심각한 건강문제이며 현대인의 약 30∼40%가 비만증을 가지고 있다고 알려져 있다. 비만은 심리적으로나, 사회적으로 개인을 위축시킬 뿐만 아니라 고혈압, 고지혈증, 동맥경화증, 심장질환, 당뇨병 등의 위험을 증가시키는 중요한 원인으로 작용한다.
Obesity is a serious health problem in Korea as well as in Western countries, where meaty stocks are known to have obesity in about 30-40% of modern people. Obesity not only psychologically and socially affects individuals, but also plays an important role in increasing the risk of hypertension, hyperlipidemia, arteriosclerosis, heart disease and diabetes.
비만을 치료하고 예방하는 방법은 여러 나라에서 활발하게 다각적인 측면에서 연구되고 있는데 현재 실행되고 있는 방법으로 음식물의 섭취량을 억제하여 에너지소비를 줄이는 식이요법, 운동을 통해 에너지를 발산시키는 운동요법, 장기의 일부를 절제하거나 지방 흡입술과 같은 수술요법 그리고 에너지 대사 촉진제, 식욕억제제, 소화흡수 억제제 등을 사용하는 약물요법이 있다. The treatment and prevention of obesity has been actively studied from various aspects in various countries. Currently, there are dietary treatments that reduce the energy consumption by suppressing the intake of food by the currently practiced methods, exercise therapy that emits energy through exercise, Or surgery, such as liposuction, and drug therapy using energy metabolism accelerators, appetite suppressants, digestion inhibitors, and the like.
한편 과자류의 식품은 맛이 좋고 섭취가 간편하다는 장점 때문에 남녀노소 누구에게나 간식으로 인기가 있고, 바쁜 현대인들에게는 식사 대체용으로도 이용되고 있다. 그러나 과자류는 보통 탄수화물의 함량이 높기 때문에 과자류의 섭취가 체중감량에 방해가 될 수 있다는 문제가 있다.On the other hand, confectionery foods are popular as a snack for both men and women because of their good taste and ease of ingestion, and they are also used as substitutes for busy modern people. However, since confectionery usually has a high content of carbohydrates, there is a problem that consumption of confectionery may interfere with weight loss.
이에 체중 감량을 위해 소량의 식사를 하는 많은 이들을 위해, 적절한 영양소를 보충해 주면서 체중감량을 촉진시킬 수 있는 간식용 또는 식사대용 과자류의 식품 개발이 요구되고 있다. 이러한 요구에 따라 과자 원재료에 비만 개선을 위한 첨가제를 첨가하여 과자를 제조하는 기술이 일부 알려져 있으나, 그 충분한 효과를 얻지 못하고 있다.
Therefore, for many people who eat a small amount of food for weight loss, there is a need to develop snack foods or snack foods that can promote weight loss while supplementing appropriate nutrients. Although some of the techniques for manufacturing confectionery by adding an additive for improving obesity to raw materials for confectionery have been known in accordance with this demand, they have not obtained sufficient effect.
이에 본 발명은 상기한 종래의 문제점을 해소하기 위한 것으로서, 강정류, 약밥류, 유과류, 양갱류, 비스킷류, 빵류, 떡류, 건과류, 캔디류, 초콜릿류, 검류 및 쨈류 등과 같은 다양한 종류의 과자에, 체지방을 감소시켜 주고 배변활동을 도와주며 혈당을 낮추어 주고 당분의 체내 흡수를 제어하며 탄수화물이 포도당으로 분해되는 것을 막아주어 비만을 개선할 수 있는 기능을 부여한 비만 개선용 과자 및 그 제조방법을 제공하는데 그 목적이 있다.
SUMMARY OF THE INVENTION Accordingly, the present invention has been made in view of the above problems, and it is an object of the present invention to overcome the above-mentioned problems of the prior art and to provide a method for producing a variety of confectionery such as gangjeong, , A method for reducing obesity, which reduces body fat, helps defecation, lowers blood sugar, controls the absorption of sugar into the body, prevents the carbohydrate from decomposing into glucose, and improves obesity. The purpose is to provide.
상기한 목적을 달성하기 위하여 본 발명은 과자 원재료에 비만 개선용 기능성 첨가제를 첨가하여 비만 개선용 과자를 제조하는 방법에 있어서, 상기 과자 원재료 100중량부에 대하여 비만 개선용 기능성 첨가제는 10 내지 30중량부 첨가되고, 상기 비만 개선용 기능성 첨가제는 제1 기능 성분 그룹 및 제2 기능 성분 그룹을 포함하여 이루어지되, 상기 제1 기능 성분 그룹 80 내지 99중량% 및 상기 제2 기능 성분 그룹 1 내지 20중량%로 이루어지며,
상기 제1 기능 성분 그룹은 이눌린 8 내지 20중량부, L-카르티닌 타르트레이트 1 내지 5중량부, 콜래우스 포스콜리 추출물 0.05 내지 5중량부, 식물성유지 디글리세라이드 0.5 내지 1중량부, 가르시니아캄보지아추출물 0.75 내지 2.8중량부, 그린 메이트 추출물 1 내지 6중량부, 라피노스 3 내지 5중량부 및 공액리놀레산 1.4 내지 4.2중량부를 포함하되, 추가적으로 제1 기능 성분 그룹 총 중량에 대하여 프로바이오틱스 1억 내지 100억CFU/g을 포함하며,
상기 제2 기능 성분 그룹은 비타민E 3 내지 400중량부, 비타민B1 0.3 내지 100중량부, 비타민B2 0.36 내지 40중량부, 나이아신 3.9 내지 23중량부, 비타민 B12 0.0003 내지 2중량부, 비타민B6 0.45 내지 67중량부, 비타민C 30 내지 1000중량부, 칼슘 210 내지 800중량부, 마그네슘 66 내지 250중량부, 철 4.5 내지 15중량부, 아연 3.6 내지 12중량부, 셀레늄 0.015 내지 0.135중량부, 크롬 0.015 내지 9중량부를 포함하여 이루질 수 있다.In order to attain the above object, the present invention provides a method for preparing a cookie for improving obesity by adding a functional additive for improving obesity to a raw material for cookies, wherein the functional additive for improving obesity comprises 10 to 30 wt% Wherein the obesity improving functional additive comprises a first functional component group and a second functional component group, wherein 80 to 99% by weight of the first functional component group and 1 to 20% by weight of the second functional component group %,
Wherein the first functional ingredient group is selected from the group consisting of 8 to 20 parts by weight of inulin, 1 to 5 parts by weight of L-carnitine tartrate, 0.05 to 5 parts by weight of colas foskoli extract, 0.5 to 1 part by weight of vegetable fat diglyceride, From 0.75 to 2.8 parts by weight of an extract, from 1 to 6 parts by weight of a greenmate extract, from 3 to 5 parts by weight of raffinose and from 1.4 to 4.2 parts by weight of conjugated linoleic acid, and further comprising probiotics 100 to 10 billion CFU / g,
Wherein the second functional ingredient group comprises 3 to 400 parts by weight of vitamin E, 0.3 to 100 parts by weight of vitamin B1, 0.36 to 40 parts by weight of vitamin B2, 3.9 to 23 parts by weight of niacin, 0.0003 to 2 parts by weight of vitamin B12, 67 to 30 parts by weight of vitamin C, 210 to 800 parts by weight of calcium, 66 to 250 parts by weight of magnesium, 4.5 to 15 parts by weight of iron, 3.6 to 12 parts by weight of zinc, 0.015 to 0.135 parts by weight of selenium, 9 parts by weight.
삭제delete
상기 제1 기능 성분 그룹은 구아검, 글루코만난, 난소화성말토덱스트린분말, 대두식이섬유, 밀식이섬유, 보리식이섬유, 아라비아검, 차전자피, 폴리덱스트로스, 갈락토올리고당, 깻잎추출물, 자일로올리고당, 락추로스 파우더, 보이차추출물, 액상프락토올리고당, 대두배아열수추출물, 분말한천, 콩발효추출물, 대두올리고당, 이소말토올리고당 및 목이버섯분말로 이루어진 군에서 선택된 적어도 하나를 더 포함하는 것일 수 있다.Wherein the first functional ingredient group is selected from the group consisting of guar gum, glucomannan, indigestible maltodextrin powder, soybean meal fiber, wheat germ fiber, barley dietary fiber, gum arabic, cardiovascular, polydextrose, galactooligosaccharide, sesame leaf extract, xylooligosaccharide, And may further comprise at least one selected from the group consisting of powder, boar tea extract, liquid fructooligosaccharide, soybean embryo hot-water extract, powdered agar, soybean fermentation extract, soy oligosaccharide, isomaltooligosaccharide and thymus powder.
상기 제1 기능 성분 그룹은 구아검 5 내지 12중량부, 글루코만난 4 내지 6중량부, 난소화성말토덱스트린분말 3 내지 29중량부, 대두식이섬유 20 내지 60중량부, 밀식이섬유 10 내지 30중량부, 보리식이섬유 20 내지 25중량부, 아라비아검 10 내지 50중량부, 차전자피 5 내지 25중량부, 폴리덱스트로스 7 내지 12중량부, 갈락토올리고당 2~9중량부, 깻잎추출물 1 내지 5중량부, 자일로올리고당 0.7~7.5중량부, 락추로스 파우더 0.6~6중량부, 보이차추출물 0.1 내지 2중량부, 액상프락토올리고당 3 내지 8중량부, 대두배아열수추출물 0.01 내지 2중량부, 분말한천 2 내지 5중량부, 콩발효추출물 0.05 내지 2중량부, 대두올리고당 2~3중량부, 이소말토올리고당 8 내지 15중량부 및 목이버섯분말 1 내지 8중량부를 포함하는 것일 수 있다.Wherein the first functional ingredient group comprises 5 to 12 parts by weight of guar gum, 4 to 6 parts by weight of glucomannan, 3 to 29 parts by weight of an indigestible maltodextrin powder, 20 to 60 parts by weight of soybean fiber, 10 to 30 parts by weight of a fiber- 20 to 25 parts by weight of a barley fiber, 10 to 50 parts by weight of gum arabic, 5 to 25 parts by weight of a garnet, 7 to 12 parts by weight of a polydextrose, 2 to 9 parts by weight of a galactooligosaccharide, 1 to 5 parts by weight of a sesame leaf extract, 0.7 to 7.5 parts by weight of oligosaccharide, 0.6 to 6 parts by weight of lactuculose powder, 0.1 to 2 parts by weight of Vicchae extract, 3 to 8 parts by weight of liquid fructooligosaccharide, 0.01 to 2 parts by weight of soybean embryo hydrothermal extract, 0.05 to 2 parts by weight of soybean fermentation extract, 2 to 3 parts by weight of soy oligosaccharide, 8 to 15 parts by weight of isomaltooligosaccharide and 1 to 8 parts by weight of mushroom powder.
상기 제2 기능 성분 그룹은 비타민A, 베타카로틴, 비타민D, 비타민K, 판토텐산, 엽산, 비오틴, 구리, 요오드, 망간, 몰리브덴 및 칼륨으로 이루어진 군으로부터 선택된 적어도 하나를 더 포함하는 것일 수 있다.The second functional ingredient group may further comprise at least one selected from the group consisting of vitamin A, beta carotene, vitamin D, vitamin K, pantothenic acid, folic acid, biotin, copper, iodine, manganese, molybdenum and potassium.
상기 제2 기능 성분 그룹은 비타민A 0. 21 내지 1중량부, 베타카로틴 1.26 내지 7중량부, 비타민D 0.0015 내지 0.01중량부, 비타민K 0.0165 내지 1중량부, 판토텐산 1.5 내지 200중량부, 엽산 0.075 내지 0.4중량부, 비오틴 0.009 내지 0.9중량, 구리 0.45 내지 7중량부, 요오드 0.0225 내지 0.15중량부, 망간 0.6 내지 3.5중량부, 몰리브덴 0.0075 내지 0.23중량부 및 칼륨 1050 내지 3700중량부를 포함하는 것을 특징으로 하는 것일 수 있다.Wherein the second functional ingredient group is selected from the group consisting of 0.21 to 1 part by weight of vitamin A, 1.26 to 7 parts by weight of beta carotene, 0.0015 to 0.01 part by weight of vitamin D, 0.0165 to 1 part by weight of vitamin K, 1.5 to 200 parts by weight of pantothenic acid, To about 0.4 parts by weight of the biotin, 0.009 to 0.9 parts by weight of the biotin, 0.45 to 7 parts by weight of copper, 0.0225 to 0.15 parts by weight of iodine, 0.6 to 3.5 parts by weight of manganese, 0.0075 to 0.23 parts by weight of molybdenum and 1050 to 3700 parts by weight of potassium .
상기 과자는 강정, 약밥, 유과, 양갱, 비스킷, 쿠키, 크랙커, 빵류, 떡류, 건과류 및 캔디류로 이루어진 군으로부터 선택된 어느 하나인 것일 수 있다.The above-mentioned confectionery may be any one selected from the group consisting of gangjeong, rice, yu, yang, biscuit, cookie, cracker, bread, rice cake, dried fruits and candy.
또한 상기한 목적을 달성하기 위하여 본 발명은 상기 제조방법에 의해 제조된 것임을 특징으로 하는 비만 개선용 과자를 제공한다.
In order to achieve the above-mentioned object, the present invention provides a cookie for obesity improvement, which is manufactured by the above-described manufacturing method.
상기한 본 발명에 따라 제조된 과자는 체지방을 감소시켜 주고, 배변활동을 도와주며, 혈당을 낮추어 주고, 당분의 체내 흡수를 제어하며, 탄수화물이 포도당으로 분해되는 것을 막아주기 때문에 체중 감량에 유용하게 사용될 수 있다. 또한 본 발명에 따라 제조된 과자를 섭취할 경우 일상적인 식사시 결핍될 수 있는 영양소의 추가 섭취로 인한 영양 강화 효과를 얻을 수 있다.
The above-described sweets produced according to the present invention are useful for weight loss because they reduce body fat, help defecation, lower blood sugar, control the absorption of sugar into the body, and prevent carbohydrates from being broken down into glucose Can be used. In addition, when the cookies prepared according to the present invention are ingested, nutritional strengthening effects can be obtained due to the addition of nutrients that may be deficient in daily eating.
이하 본 발명을 상세하게 설명하면 다음과 같다.
Hereinafter, the present invention will be described in detail.
본 발명에 따른 비만 개선용 과자의 제조방법은 과자 원재료에 비만 개선용 기능성 첨가제를 첨가하여 제조되는 것을 특징으로 한다.
The method for manufacturing an obesity-improving confectionery according to the present invention is characterized in that the confectionery is produced by adding a functional additive for improving obesity to a raw material for confectionery.
본 발명에서 과자라 함은 과자류의 식품을 통칭하는 것으로, 강정, 약밥, 유과, 양갱, 비스킷, 쿠키, 크랙커, 빵류, 떡류, 건과류, 검류, 및 캔디류로 이루어진 군으로부터 선택된 어느 하나일 수 있고, 한과, 양과자, 화과자 및 중화과자로 이루어진 군으로부터 선택된 어느 하나일 수 있다.The term " cookie " in the present invention collectively refers to confectionery foods, and may be any one selected from the group consisting of gangjeong, rice, yu, yang, biscuit, cookie, cracker, bread, rice cake, dried gruel, gruel, Korean confectionery, Korean confectionery, Japanese confectionery, and Chinese confectionery.
상기 과자 원재료는 곡류(쌀, 보리, 밀), 곡분(쌀가루, 찹쌀가루 보릿가루, 밀가루), 콩, 견과류, 과일류 등을 주원료로 하고, 식염, 당류, 계란 또는 유지 등을 추가로 포함하는 것일 수 있으나 그 조성과 함량은 제조하고자 하는 과자의 종류 및 기호에 따라 다양하게 변경될 수 있고, 그 제조방법 역시 변경될 수 있다.The above-mentioned confectionery raw materials are mainly made of cereal (rice, barley, wheat), flour (rice flour, glutinous rice flour, wheat flour), soybeans, nuts, fruits and the like as main raw materials and further include salt, saccharides, But the composition and the content thereof may be variously changed according to the kind and taste of the confectionery to be manufactured, and the manufacturing method thereof may be changed as well.
예를 들어, 빵류 및 떡류의 경우, 밀가루, 쌀가루, 찹쌀가루 또는 기타 곡류를 주원료로 하고, 발효, 팽창, 소성, 중숙 또는 유탕처리 등을 거쳐 제조될 수 있고, 비스켓류, 강정류, 스넥류의 경우 곡류, 두류 또는 서류를 주원료로 하여 굽거나 기타의 방법으로 열처리하여 제조될 수 있고, 캔디류는 당류를 주원료로 하여 농축, 성형하여 제조될 수 있고, 초코릿류는 카카오나무의 종실에서 얻은 원료를 가공하여 제조될 수 있고, 검류는 천연 또는 합성수지 등을 주원료로 한 검(gum) 베이스에 다른 식품 또는 식품첨가물을 가하여 제조될 수 있고, 잼류는 과실류 또는 과체류를 당류 등과 함께 젤리화 또는 시럽화한 것일 수 있다.
For example, breads and rice cakes can be produced by fermentation, expansion, sintering, maturing, or hot water treatment using wheat flour, rice flour, glutinous rice flour or other cereal grains as raw materials, The candy can be produced by concentrating and molding the saccharide as the main raw material, and the chocolate can be produced by using the raw material obtained from the seed of the cacao tree And the gums may be prepared by adding other food or food additives to a gum base mainly composed of natural or synthetic resin, and the jams may be prepared by jellifying or syruping It can be done.
본 발명에 따른 비만 개선용 과자의 제조방법은 과자 원재료 100중량부에 대하여 비만 개선용 기능성 첨가제 10 내지 30중량부를 더 첨가하여 제조하는 것을 특징으로 한다.The method for manufacturing an obesity improving sweets according to the present invention is characterized in that 10 to 30 parts by weight of a functional additive for improving obesity is further added to 100 parts by weight of a raw material for confectionery.
상기 비만 개선용 기능성 첨가제가 과자 원재료 100중량부에 대하여 10중량부 미만으로 첨가될 경우 비만 개선 효과가 떨어지는 문제점이 있으며, 30중량부를 초과할 경우 과자 고유의 맛이 떨어질 수 있다는 단점이 있다.
When the functional additive for obesity improvement is added in an amount of less than 10 parts by weight based on 100 parts by weight of the raw material for confectionery, there is a problem that the effect of improving obesity deteriorates. If the additive is more than 30 parts by weight, the taste of the confectionery may be deteriorated.
본 발명에 따른 비만 개선용 기능성 첨가제는 제1 기능 성분 그룹을 포함하여 이루어진다. 바람직하게 상기비만 개선용 기능성 첨가제는 제2 기능 성분 그룹을 더 포함하여 이루어진 것일 수 있다. 이때 상기 비만 개선용 기능성 첨가제는 제1 기능 성분 그룹 80 내지 99중량% 및 제2 기능 성분 그룹 1 내지 20중량%로 이루어진 것일 수 있다.The functional additive for improving obesity according to the present invention comprises a first functional component group. Preferably, the obesity-improving functional additive may further comprise a second functional ingredient group. In this case, the functional additive for improving obesity may be composed of 80 to 99% by weight of the first functional ingredient group and 1 to 20% by weight of the second functional ingredient group.
상기 제1 기능 성분 그룹은 체지방 감소 및 원활한 배변을 도와주어 비만을 개선시키기 위한 목적으로 첨가된다. The first functional component group is added for the purpose of helping body fat reduction and smooth defecation to improve obesity.
본 발명에 따르면 상기 제1 기능 성분 그룹은 이눌린 8 내지 20중량부, L-카르티닌 타르트레이트 1 내지 5중량부, 콜래우스 포스콜리 추출물 0.05 내지 5중량부, 식물성유지 디글리세라이드 0.5 내지 1중량부, 가르시니아캄보지아추출물 0.75 내지 2.8중량부, 그린 메이트 추출물 1 내지 6중량부, 라피노스 3 내지 5중량부 및 공액리놀레산 1.4 내지 4.2중량부를 포함하되, 추가적으로 제1 기능 성분 그룹 총 중량에 대하여 프로바이오틱스 1억 내지 100억CFU/g을 포함하여 이루어진다. According to the present invention, the first functional ingredient group is selected from the group consisting of 8 to 20 parts by weight of inulin, 1 to 5 parts by weight of L-carnitine tartrate, 0.05 to 5 parts by weight of colas foskoli extract, 0.5 to 1 part by weight of vegetable fat diglyceride 0.75 to 2.8 parts by weight of the extract of Garcinia cambogia, 1 to 6 parts by weight of a greenmate extract, 3 to 5 parts by weight of raffinose and 1.4 to 4.2 parts by weight of conjugated linoleic acid and further comprising probiotics 100 million To 10 billion CFU / g.
상기 제1 기능 성분 그룹들을 포함하여 이하의 설명에서 사용되고 있는 제1 기능 성분 그룹들은 식품의약품안전청에서 고시형 또는 개별인정형으로 등록된 원료들로서, 시중에서 용이하게 구입할 수 있는 것에 해당된다. The first functional ingredient groups including the first functional ingredient groups, which are used in the following description, are raw materials which are registered in the KFDA as a high-grade type or an individual formula, and are those that can be easily purchased on the market.
이눌린은 콜레스테롤 개선과 배변활동을 도와주는 역할을 하는 것으로서 8 내지 20중량부 포함되는 것이 바람직하다. Inulin has a role of improving cholesterol and promoting bowel movement, and is preferably contained in 8 to 20 parts by weight.
프로바이오티스 및 라피노스는 장내 유해균 억제 및 유익균 증식을 통해 배변활동을 도와주는 것으로서, 상기 프로바이오틱스는 1억 내지 100억CFU, 상기 라피노스 3 내지 5중량부 포함되는 것이 바람직하다.The probiotics and raffinose are preferably used to help the defecation activity through inhibition of enteric bacteria in the intestines and proliferation of beneficial bacteria, and the probiotics preferably include 100 to 10 billion CFU and 3 to 5 parts by weight of raffinose.
L-카르티닌 타르트레이트, 콜래우스 포스콜리 추출물, 그린 메이트 추출물 및 공액리놀레산은 체지방 감소에 도움을 주는 것으로서, 상기 L-카르티닌 타르트레이트는 1 내지 5중량부, 상기 콜래우스 포스콜리 추출물은 0.05 내지 5중량부, 상기 그린 메이트 추출물은 1 내지 6중량부 및 상기 공액리놀레산은 1.4 내지 4.2중량부 포함되는 것이 바람직하다.L-carnitine tartrate, Collaus foskoli extract, Greenmate extract and conjugated linoleic acid help reduce body fat, wherein 1 to 5 parts by weight of L-carnitine tartrate, 0.05 To 5 parts by weight of the green matte extract, 1 to 6 parts by weight of the greenmate extract and 1.4 to 4.2 parts by weight of the conjugated linoleic acid.
식물성유지 디글리세라이드(DG)는 식후 혈중 중성지방과 체지방 증가를 감소시켜 주는데 도움을 주는 것으로서 0.5 내지 1중량부 포함되는 것이 바람직하다. The vegetable fat diglyceride (DG) is preferably contained in an amount of 0.5 to 1 part by weight to help reduce postprandial blood triglyceride and body fat gain.
가르시니아 캄보지아 추출물은 탄수화물에서 지방으로의 합성을 억제하여 체지방 감소에 도움을 주는 것으로서 0.75 내지 2.8중량부 포함되는 것이 바람직하다. The extract of Garcinia cambogia is preferably contained in an amount of 0.75 to 2.8 parts by weight, which inhibits the synthesis of carbohydrate to fat to help reduce body fat.
상기 제1 기능 성분 그룹들이 상기한 범위내로 포함되는 경우 체지방 감소 및 원활한 배변을 도와주어 비만을 개선시켜 주는 효과가 우수해진다.
When the first functional component groups are included within the above-mentioned range, the effect of improving body fat and improving bowel function is improved.
본 발명에 따르면, 상기 제1 기능 성분 그룹은 구아검, 글루코만난, 난소화성말토덱스트린분말, 대두식이섬유, 밀식이섬유, 보리식이섬유, 아라비아검, 차전자피, 폴리덱스트로스, 갈락토올리고당, 깻잎추출물, 자일로올리고당, 락추로스 파우더, 보이차추출물, 액상프락토올리고당, 대두배아열수추출물, 분말한천, 콩발효추출물, 대두올리고당, 이소말토올리고당 및 목이버섯분말로 이루어진 군에서 선택된 적어도 하나를 더 포함할 수 있다. According to the present invention, the first functional ingredient group may be at least one selected from the group consisting of guar gum, glucomannan, indigestible maltodextrin powder, soybean fiber, wheat germ fiber, barley dietary fiber, gum arabic, May further include at least one selected from the group consisting of oligosaccharides, lactucoxide powder, lactic acid powder, Bohai tea extract, liquid fructooligosaccharide, soybean embryo hot water extract, powdered agar, soybean fermentation extract, soy oligosaccharide, isomaltooligosaccharide, have.
바람직하게 상기 구아검은 5 내지 12중량부, 상기 글루코만난은 4 내지 6중량부, 상기 난소화성말토덱스트린분말은 3 내지 29중량부, 상기 대두식이섬유는 20 내지 60중량부, 상기 밀식이섬유는 10 내지 30중량부, 상기 보리식이섬유는 20 내지 25중량부, 상기 아라비아검은 10 내지 50중량부, 상기 차전자피는 5 내지 25중량부, 상기 폴리덱스트로스는 7 내지 12중량부, 상기 갈락토올리고당은 2~9중량부, 상기 깻잎추출물은 1 내지 5중량부, 상기 자일로올리고당은 0.7~7.5중량부, 상기 락추로스 파우더는 0.6~6중량부, 상기 보이차추출물은 0.1 내지 2중량부, 상기 액상프락토올리고당은 3 내지 8중량부, 상기 대두배아열수추출물은 0.01 내지 2중량부, 상기 분말한천은 2 내지 5중량부, 상기 콩발효추출물은 0.05 내지 2중량부, 상기 대두올리고당 2~3중량부, 상기 이소말토올리고당은 8 내지 15중량부 및 상기 목이버섯분말은 1 내지 8중량부를 포함될 수 있다.Preferably 5 to 12 parts by weight of guar gum, 4 to 6 parts by weight of the glucomannan, 3 to 29 parts by weight of the indigestible maltodextrin powder, 20 to 60 parts by weight of the soybean fiber, 10 Wherein the barley dietary fiber is 20 to 25 parts by weight, the arabic black is 10 to 50 parts by weight, the carbonaceous plant is 5 to 25 parts by weight, the polydextrose is 7 to 12 parts by weight, the galactooligosaccharide is 2 to 30 parts by weight, And the lactic acid bacterium extract is in an amount of 1 to 5 parts by weight, the xylooligosaccharide is 0.7 to 7.5 parts by weight, the lactuculose powder is 0.6 to 6 parts by weight, the water extract is 0.1 to 2 parts by weight, The soybean fermented extract is used in an amount of 0.05 to 2 parts by weight, the soy oligosaccharide is used in an amount of 2 to 3 parts by weight , The isomaltol Oligosaccharide is from 8 to 15 parts by weight of the fungus powder may contain from 1 to 8 parts by weight.
상기 구아검, 글루코만난, 대두식이섬유 및 차전자피는 콜레스테롤 개선과 배변활동을 도와주는 것으로서, 상기 구아검은 5 내지 12중량부, 상기 글루코만난은 4 내지 6중량부, 상기 대두식이섬유는 20 내지 60중량부, 상기 차전자피는 5 내지 25중량부 포함되는 것이 바람직하다. Wherein the guar gum, glucomannan, soybean fiber and chaotropic fiber aid in improving cholesterol and defecation activity, wherein the guar gum is 5 to 12 parts by weight, the glucomannan is 4 to 6 parts by weight, the soybean fiber is 20 to 60 parts by weight And 5 to 25 parts by weight of the particulate filter.
난소화성말토덱스트린, 밀식이섬유, 보리식이섬유, 아라비아검, 폴리덱스트로스, 분말한천 및 목이버섯분말은 배변활동에 도움을 주는 것으로서, 상기 난소화성말토덱스트린분말은 3 내지 29중량부, 상기 밀식이섬유는 10 내지 30중량부, 상기 보리식이섬유는 20 내지 25중량부, 상기 아라비아검은 10 내지 50중량부, 상기 폴리덱스트로스는 7 내지 12중량부, 상기 분말한천은 2 내지 5중량부 및 상기 목이버섯분말은 1 내지 8중량부 포함되는 것이 바람직하다.Wherein the indigestible maltodextrin powder comprises 3 to 29 parts by weight of the indigestible maltodextrin, the wheat germ fiber, the barley dietary fiber, the Arabian gum, the polydextrose, the powdered agar and the mushroom powder, 10 to 30 parts by weight of the barley fiber, 20 to 25 parts by weight of the barley fiber, 10 to 50 parts by weight of the arabic black, 7 to 12 parts by weight of the polydextrose, 2 to 5 parts by weight of the agar powder, Is preferably contained in an amount of 1 to 8 parts by weight.
깻잎추출물 및 대두배아열수추출물은 체지방 감소에 도움을 주는 것으로서, 상기 깻잎추출물은 1 내지 5중량부 및 상기 대두배아열수추출물은 0.01 내지 2중량부 포함되는 것이 바람직하다. The sesame leaf extract and the soybean embryo hot water extract are useful for reducing body fat, and the sesame leaf extract is preferably contained in 1 to 5 parts by weight and the soybean embryo hydrothermal extract in 0.01 to 2 parts by weight.
보이차 추출물, 갈락토올리고당, 자일로올리고당, 락추로스 파우더, 액상프락토올리고당(DE55%) 및 이소말토올리고당은 장내 유익균 증식과 유해균 억제 및 배변활동에 도움을 주는 것으로서, 상기 보이차추출물은 0.1 내지 2중량부, 상기 액상프락토올리고당은 3 내지 8중량부 및 상기 이소말토올리고당은 8 내지 15중량부 포함되는 것이 바람직하다. Lactose oligosaccharide (DE55%) and isomaltooligosaccharide are useful for the proliferation of enterobacteria and for the inhibition and defecation of harmful bacteria in the intestinal tract. To 2 parts by weight of the liquid fructooligosaccharide, 3 to 8 parts by weight of the liquid fructooligosaccharide and 8 to 15 parts by weight of the isomaltooligosaccharide.
콩발효추출물은 당의 흡수를 억제하며 식후 혈당을 조절하는 역할을 하는 것으로서 0.05 내지 2중량부 포함되는 것이 바람직하다.
The fermented soybean extract inhibits the absorption of sugar and regulates postprandial blood glucose, and is preferably contained in an amount of 0.05 to 2 parts by weight.
상기 제2 기능 성분 그룹은 체내에 결핍되기 쉬운 영양소를 보충하여 주기 위해 첨가된다. The second functional ingredient group is added to supplement nutrients that are likely to be deficient in the body.
본 발명에 따르면 상기 제2 기능 성분 그룹은 비타민E, 비타민B1, 비타민B2, 나이아신, 비타민B12, 비타민B6, 비타민C, 칼슘, 마그네슘, 철, 아연, 셀레늄 및 크롬을 포함하여 이루어진다. According to the present invention, the second functional ingredient group includes vitamin E, vitamin B1, vitamin B2, niacin, vitamin B12, vitamin B6, vitamin C, calcium, magnesium, iron, zinc, selenium and chromium.
비타민E는 유해산소로부터 세포를 보호하는데 필요한 영양소이며, 비타 B1은 탄수화물과 에너지 대사에 필요한 영양소이고, 비타민B2는 체내 에너지 생성에 필요한 영양소이며, 나이아신은 체내 에너지 생성에 필요한 영양소이다. 비타민B12는 정상적인 엽산 대사에 필요한 영양소이며, 비타민 B6는 단백질 및 아미노산 이용과 혈액의 호모시스테인 수준을 정상으로 유지하는데 필요한 영양소이고, 비타민C는 결합조직 형성과 기능유지와 철의 흡수에 필요하며 유해산소로부터 세포를 보호하는데 필요한 영양소이다. 칼슘은 뼈와 치아의 형성, 신경과 근육 기능 유지, 정상적인 혈액응고, 골다공증발생의 위험을 감소하는데 필요한 영양소이며, 마그네슘은 에너지 이용, 신경과 근육 기능 유지에 필요한 영양소이고, 철은 체내 산소운반과 혈액생성, 에너지 생성에 필요한 영양소이다. 아연은 정상적인 면역기능과 세포분열에 필요한 영양소이고, 셀레늄(또는 셀렌)은 유해산소로부터 세포를 보호하는데 필요한 영양소이며, 크롬은 체내 물과 전해질 균형에 필요한 영양소이다. Vitamin E is a nutrient needed to protect cells from harmful oxygen. Vitamin B1 is a nutrient required for carbohydrates and energy metabolism. Vitamin B2 is a nutrient necessary for energy production in the body. Niacin is a nutrient necessary for energy production in the body. Vitamin B12 is a nutrient needed for normal folate metabolism. Vitamin B6 is a nutrient needed to maintain normal levels of homocysteine and blood using proteins and amino acids. Vitamin C is necessary for the formation of connective tissues and functions and absorption of iron. Lt; RTI ID = 0.0 > cells. ≪ / RTI > Calcium is a nutrient needed to reduce the risk of bone and tooth formation, nerve and muscle function maintenance, normal blood clotting, and the development of osteoporosis. Magnesium is a nutrient required for energy use, nerve and muscle function maintenance, Blood, and energy. Zinc is the nutrient needed for normal immune function and cell division. Selenium (or selenium) is a nutrient needed to protect cells from harmful oxygen, and chromium is a nutrient needed to balance water and electrolytes in the body.
상기 영양소들은 1일 권장량을 고려하여 본 발명에서 제2 기능 성분 그룹이 비타민E 3 내지 400중량부, 비타민B1 0.3 내지 100중량부, 비타민B2 0.36 내지 40중량부, 나이아신 3.9 내지 23중량부, 비타민 B12 0.0003 내지 2중량부, 비타민B6 0.45 내지 67중량부, 비타민C 30 내지 1000중량부, 칼슘 210 내지 800중량부, 마그네슘 66 내지 250중량부, 철 4.5 내지 15중량부, 아연 3.6 내지 12중량부, 셀레늄 0.015 내지 0.135중량부 및 크롬 0.015 내지 9중량부를 포함하여 이루어지도록 하였다. Considering the recommended daily dose of the nutrients, in the present invention, the second functional ingredient group comprises 3 to 400 parts by weight of vitamin E, 0.3 to 100 parts by weight of vitamin B1, 0.36 to 40 parts by weight of vitamin B2, 3.9 to 23 parts by weight of niacin, 0.0003 to 2 parts by weight of B12, 0.45 to 67 parts by weight of vitamin B6, 30 to 1000 parts by weight of vitamin C, 210 to 800 parts by weight of calcium, 66 to 250 parts by weight of magnesium, 4.5 to 15 parts by weight of iron, 0.015 to 0.135 parts by weight of selenium and 0.015 to 9 parts by weight of chromium.
본 발명에 따르면 상기 제2 기능 성분 그룹은 비타민A, 베타카로틴, 비타민D, 비타민K, 판토텐산, 엽산, 비오틴, 구리, 요오드, 망간, 몰리브덴 및 칼륨으로 이루어진 군으로부터 선택된 적어도 하나를 더 포함할 수 있다. According to the present invention, the second functional ingredient group may further include at least one selected from the group consisting of vitamin A, beta carotene, vitamin D, vitamin K, pantothenic acid, folic acid, biotin, copper, iodine, manganese, molybdenum, have.
비타민A는 피부와 점막을 형성하고 기능을 유지하는데 필요한 영양소이고, 베타카로틴은 상피세포의 성장과 발달에 필요한 영양소이며, 비타민D는 칼슘이나 인의 흡수 이용되는데 필요하고, 뼈의 형성과 유지에 필요한 영양소이다. 비타민 K는 정상적인 혈액응고와 뼈의 구성에 필요한 영양소이며, 판토텐산은 지방, 탄수화물, 단백질 대사와 에너지 생성에 필요한 영양소이고, 엽산은 세포와 혈액생성과 태아 신경관의 정상 발달 및 혈액의 호모시스테인 수준을 정상으로 유지하는데 필요한 영양소이다. 비오틴은 지방, 탄수화물, 단백질 대사와 에너지 생성에 필요한 영양소이고, 구리는 철의 운반과 이용, 유해산소로부터 세포를 보호하는데 필요한 영양소이며, 요오드는 갑상선 호르몬의 합성, 에너지 생성, 신경발달에 필요한 영양소이다. 망간은 뼈 형성, 에너지 이용, 유해산소로부터 세포를 보호하는데 필요한 영양소이며, 몰리브덴은 산화환원 효소의 활성에 필요한 영양소이고, 칼륨은 체내 물과 전해질 균형에 필요한 영양소이다. Vitamin A is the nutrient needed to form and maintain the skin and mucous membranes. Beta carotene is a nutrient required for the growth and development of epithelial cells. Vitamin D is necessary for absorption of calcium and phosphorus, and is necessary for bone formation and maintenance. It is nutrient. Vitamin K is a nutrient required for normal blood clotting and bone formation, and pantothenic acid is a nutrient required for fat, carbohydrate, protein metabolism and energy production. Folate is normal for normal development of cells and blood production and fetal neural tube and homocysteine level of blood It is the nutrient needed to maintain. Biotin is a nutrient for the production of fat, carbohydrate, protein metabolism and energy. Copper is a nutrient needed to protect and transport iron from cells and to protect cells from harmful oxygen. Iodine is a nutrient necessary for thyroid hormone synthesis, energy production, to be. Manganese is a nutrient needed to protect cells from bone formation, energy use, and harmful oxygen. Molybdenum is a nutrient required for the activity of oxidoreductase, and potassium is a nutrient needed to balance water and electrolytes in the body.
상기 영양소들은 1일 권장량을 고려하면, 제2 기능 성분 그룹에 상기 비타민A는 제2 기능 성분 그룹에 0. 21 내지 1중량부, 베타카로틴은 1.26 내지 7중량부, 비타민D는 0.0015 내지 0.01중량부, 비타민K는 0.0165 내지 1중량부, 판토텐산은 1.5 내지 200중량부, 엽산은 0.075 내지 0.4중량부, 비오틴은 0.009 내지 0.9중량, 구리는 0.45 내지 7중량부, 요오드는 0.0225 내지 0.15중량부, 망간은 0.6 내지 3.5중량부, 몰리브덴은 0.0075 내지 0.23중량부 및 칼륨은 1050 내지 3700중량부 포함되는 것이 바람직하다.
Considering the recommended daily dose of the nutrients, the vitamin A is added to the second functional ingredient group in an amount of 0.21 to 1 part by weight, the beta carotene in the range of 1.26 to 7 parts by weight, the vitamin D in the range of 0.0015 to 0.01 part by weight 0.06 to 1 part by weight of vitamin K, 1.5 to 200 parts by weight of pantothenic acid, 0.075 to 0.4 part by weight of folic acid, 0.009 to 0.9 part by weight of biotin, 0.45 to 7 parts by weight of copper, 0.0225 to 0.15 part by weight of iodine, 0.6 to 3.5 parts by weight of manganese, 0.0075 to 0.23 parts by weight of molybdenum and 1050 to 3700 parts by weight of potassium are preferably included.
본 발명에 따르면 비만 개선용 기능성 첨가제에 전술한 제1 기능 성분 그룹은 80 내지 99중량% 함유되고, 제2 기능 성분 그룹은 1 내지 20중량% 함유되는 것이 바람직하다. 상기 범위로 제1 기능 성분 그룹과 제2 기능 성분 그룹이 비만 개선용 기능성 첨가제에 포함될 경우 본 발명에 따라 제조된 비만 개선용 과자의 비만 개선 효과가 우수해지면서 체내에 필요한 영양소가 고르게 공급될 수 있다.
According to the present invention, it is preferable that the first functional ingredient group is contained in the functional additive for improving obesity in an amount of 80 to 99% by weight, and the second functional ingredient group is contained in 1 to 20% by weight. When the first functional component group and the second functional component group are included in the functional additive for obesity improvement in the above range, the obesity improvement improving effect of the obesity improving improver prepared according to the present invention is excellent, and the nutrients necessary for the body can be supplied evenly have.
상술한 바와 같이 과자 원재료에 본 발명에 따른 비만 개선용 기능성 첨가제를 첨가하여 통상의 과자 제조방법을 거치면 본 발명에 따른 비만 개선용 과자를 제조할 수 있다. 예를 들어 상기 과자는 강정, 약밥, 유과, 양갱, 비스킷, 쿠키, 크랙커, 빵류, 떡류, 건과류, 검류, 캔디류로 이루어진 군으로부터 선택된 어느 하나일 수 있다. 바람직하게는 한과, 양과자, 화과자 및 중화과자로 이루어진 군으로부터 선택된 어느 하나일 수 있다.As described above, by adding the functional additive for obesity improvement according to the present invention to the raw material for confectionery and then passing the conventional confectionery manufacturing method, the confectionery for obesity improvement according to the present invention can be produced. For example, the pastry may be any one selected from the group consisting of gangjeong, rice, yu, yang, biscuit, cookie, cracker, bread, rice cake, dried gruel, gourd, candy. Preferably, it may be any one selected from the group consisting of Korean confectionery, Japanese confectionery, Japanese confectionery and Chinese confectionery.
이렇게 제조된 비만 개선용 과자는 체지방을 감소시켜 주고, 배변활동을 도와주며, 혈당을 낮추어 주고, 당분의 체내 흡수를 제어하며, 탄수화물이 포도당으로 분해되는 것을 막아주어 비만을 개선할 수 있는 기능을 갖는 제1 기능 성분 그룹을 다량 포함하고 있어 비만 개선에 유용하게 사용될 수 있을 뿐만 아니라 체내에 결핍되기 쉬운 영양소를 보충하여 줄 수 있다.
The thus manufactured obesity improving sweets reduce the body fat, help the defecation, lower the blood sugar, control the absorption of sugar into the body, prevent the carbohydrate from decomposing into glucose and improve the obesity And can be used not only for improving obesity but also for supplementing nutrients that are likely to be deficient in the body.
이하 본 발명을 하기 실시예를 통하여 보다 상세하게 설명하기로 하나, 이는 본 발명의 이해를 돕기 위하여 제시된 것일 뿐, 본 발명이 이에 한정되는 것은 아니다.
Hereinafter, the present invention will be described in more detail with reference to the following examples. However, it should be understood that the present invention is not limited thereto.
<< 실시예Example 1> 1>
(1) 비만 개선용 기능성 첨가제의 제조(1) Preparation of functional additives for improving obesity
이눌린 20g, L-카르티닌타르트레이트 2g, 콜래우스포스콜리 추출물 500mg, 식물성유지 디글리세라이드(DG) 0.5g, 가르시니아캄보지아 추출물 750mg, 그린 메이트 추출물(Green Mate Extract EFLA 920) 3g, 라피노스 3g 및 공액리놀레산 1.4g 및 제1 기능 성분 그룹 총 중량에 대하여 프로바이오티스 1억CFU/g의 비율로 혼합하여 제1 기능 성분 그룹을 얻었다. (DG), 750 mg of Garcinia cambogia extract, 3 g of Green Mate Extract EFLA 920, 3 g of raffinose and 3 g of conjugate extract 1.4 g of linoleic acid and 100% CFU / g of probiotis based on the total weight of the first functional ingredient group to obtain a first functional ingredient group.
이와는 별도로 비타민E 30mg, 비타민B1 3mg, 비타민B2 3.6mg, 나이아신 39mg, 비타민B12 3mg, 비타민B6 4.5mg, 비타민C 300mg, 칼슘 2100mg, 마그네슘 660mg, 철 45mg, 아연 36mg, 셀레늄(또는 셀렌) 0.15mg 및 크롬 0.15mg의 비율로 혼합하여 제2 기능 성분 그룹을 얻었다. Separately, vitamin E 30mg, vitamin B1 3mg, vitamin B2 3.6mg, niacin 39mg, vitamin B12 3mg, vitamin B6 4.5mg, vitamin C 300mg, calcium 2100mg, magnesium 660mg, iron 45mg, zinc 36mg, selenium (or selenium) 0.15mg And chromium (0.15 mg) to obtain a second functional component group.
상기 제1 기능 성분 그룹 혼합물 20g당 상기 제2 기능 성분 그룹 혼합물 0.4g의 비율로 혼합하여 비만 개선용 기능성 첨가제를 제조하였다.And 0.4 g of the second functional ingredient group mixture per 20 g of the first functional ingredient group mixture to prepare a functional additive for improving obesity.
(2) 쌀강정의 제조(2) Manufacture of rice-barrels
세척한 쌀을 2배수의 정수를 가하여 찐 다음, 정수로 세척하여 밥알을 분리한다. 밥알을 열풍건조기로 수분함량이 6% 이하가 되도록 건조한 후 볶은 후, 고열의 로스터에서 수분함량이 5% 이하가 되도록 볶아 튀긴다.The washed rice is steamed by adding 2 times the purified water, and then washed with purified water to separate the rice. The rice balls are dried with a hot air dryer to a moisture content of 6% or less, roasted, and fried in a high-temperature roaster so that the moisture content is 5% or less.
튀겨진 밥알에 상기 제조한 비만 개선용 기능성 첨가제를 쌀 100g당 20.4g의 비율로 첨가하고, 그 밖의 첨가제로 생강유, 미강유, 정제염을 첨가한 다음 고열의 로스터에서 골고루 혼합(코팅)한다. 그 다음 밥알을 15g 단위로 평판을 이용하여 성형한다.
To the fried rice balls, the above-mentioned functional additive for obesity improvement is added at a ratio of 20.4 g per 100 g of rice, and ginger oil, rice bran oil and refined salt are added as other additives, and then mixed (coated) in a high temperature roaster. Next, the rice balls are formed using a flat plate in a unit of 15 g.
<< 실시예Example 2> 2>
(1) 비만 개선용 기능성 첨가제의 제조(1) Preparation of functional additives for improving obesity
이눌린 20g, L-카르티닌타르트레이트 2g, 콜래우스포스콜리 추출물 500mg, 식물성유지 디글리세라이드(DG) 0.5g, 가르시니아캄보지아 추출물 750mg, 그린 메이트 추출물(Green Mate Extract EFLA 920) 3g, 라피노스 3g, 공액리놀레산 1.4g, 구아검 5g, 글루코만난 4g, 난소화성말토덱스트린 3g, 대두식이섬유 20g, 밀식이섬유 10g, 보리식이섬유 20g, 아라비아검 25g, 차전자피 5g, 폴리덱스트로스 7g, 갈락토올리고당 2g, 깻잎추출물 2.7g, 자일로올리고당은 4g, 락추로스 파우더 3g, 보이차 추출물 1g, 액상프락토올리고당(DE55%) 3g, 대두배아열수추출물 700mg, 분말한천2g, 콩발효추출물 900mg, 대두올리고당 2g, 이소말토올리고당 8g 및 목이버섯분말 12g 및 제1 기능 성분 그룹 총 중량에 대하여 프로바이오티스 1억CFU/g의 비율로 혼합하여 제1 기능 성분 그룹을 얻었다. (DG), 750 mg of Gardinia cambogia extract, 3 g of green mate extract (Green Mate Extract EFLA 920), 3 g of raffinose, 2 g of L-carnitine tartrate, 500 g of Collaus foscoli extract, 500 mg of vegetable fat diglyceride 1 gram of linoleic acid, 5 g of guar gum, 4 g of glutamate, 3 g of maltodextrin, 3 g of soybean fiber, 20 g of soybean fiber, 10 g of barley fiber, 20 g of barley fiber, 25 g of arabia gum, 5 g of polymethylcellulose, 7 g of polydextrose, 3 g of lactic acid powder, 3 g of lactic acid powder, 3 g of lactic acid powder, 1 g of boza tea extract, 3 g of liquid fructooligosaccharide (DE55%), 700 mg of hot water extract of soybean embryo, 2 g of powdered agar, 900 mg of soybean fermented extract, 2 g of soy oligosaccharide, 8 g and a mixture of 12 g of mushroom powder and a total of 100 mg CFU / g of probiotics based on the total weight of the first functional ingredient group to obtain a first functional ingredient group.
이와는 별도로 비타민E 30mg, 비타민B1 3mg, 비타민B2 3.6mg, 나이아신 39mg, 비타민B12 3mg, 비타민B6 4.5mg, 비타민C 300mg, 칼슘 2100mg, 마그네슘 660mg, 철 45mg, 아연 36mg, 셀레늄(또는 셀렌) 0.15mg, 크롬 0.15mg, 비타민A 210㎍, 베타카로틴 6mg, 비타민D 1.5㎍, 비타민K 16.5㎍, 판토텐산 1.5mg, 엽산 75mg, 비오틴 9㎍, 구리 0.45mg, 요오드 22.5㎍, 망간 0.6mg, 몰리브덴 7.5㎍ 및 칼륨 1.05g의 비율로 혼합하여 제2 기능 성분 그룹을 얻었다. Separately, vitamin E 30mg, vitamin B1 3mg, vitamin B2 3.6mg, niacin 39mg, vitamin B12 3mg, vitamin B6 4.5mg, vitamin C 300mg, calcium 2100mg, magnesium 660mg, iron 45mg, zinc 36mg, selenium (or selenium) 0.15mg , Chromium 0.15 mg, vitamin A 210 μg, beta carotene 6 mg, vitamin D 1.5 μg, vitamin K 16.5 μg, pantothenic acid 1.5 mg, folic acid 75 mg, biotin 9 μg, copper 0.45 mg, iodine 22.5 μg, manganese 0.6 mg, And potassium 1.05 g to obtain a second functional component group.
상기 제1 기능 성분 그룹 혼합물 20g당 상기 제2 기능 성분 그룹 혼합물 0.4g의 비율로 혼합하여 비만 개선용 기능성 첨가제를 제조하였다.
And 0.4 g of the second functional ingredient group mixture per 20 g of the first functional ingredient group mixture to prepare a functional additive for improving obesity.
(2) 쌀강정의 제조(2) Manufacture of rice-barrels
세척한 쌀을 2배수의 정수를 가하여 찐 다음, 정수로 세척하여 밥알을 분리한다. 밥알을 열풍건조기로 수분함량이 6% 이하가 되도록 건조한 후 볶은 후, 고열의 로스터에서 수분함량이 5% 이하가 되도록 볶아 튀긴다.The washed rice is steamed by adding 2 times the purified water, and then washed with purified water to separate the rice. The rice balls are dried with a hot air dryer to a moisture content of 6% or less, roasted, and fried in a high-temperature roaster so that the moisture content is 5% or less.
튀겨진 밥알에 상기 제조한 비만 개선용 기능성 첨가제를 쌀 100g당 20.4g의 비율로 첨가하고, 그 밖의 첨가제로 생강유, 미강유, 정제염을 첨가한 다음 고열의 로스터에서 골고루 혼합(코팅)한다. 그 다음 밥알을 15g 단위로 평판을 이용하여 성형한다.
To the fried rice balls, the above-mentioned functional additive for obesity improvement is added at a ratio of 20.4 g per 100 g of rice, and ginger oil, rice bran oil and refined salt are added as other additives, and then mixed (coated) in a high temperature roaster. Next, the rice balls are formed using a flat plate in a unit of 15 g.
<< 비교예Comparative Example 1> 1>
세척한 쌀을 2배수의 정수를 가하여 찐 다음, 정수로 세척하여 밥알을 분리한다. 밥알을 열풍건조기로 수분함량이 6% 이하가 되도록 건조한 후 볶은 후, 고열의 로스터에서 수분함량이 5% 이하가 되도록 볶아 튀긴다.The washed rice is steamed by adding 2 times the purified water, and then washed with purified water to separate the rice. The rice balls are dried with a hot air dryer to a moisture content of 6% or less, roasted, and fried in a high-temperature roaster so that the moisture content is 5% or less.
튀겨진 밥알에 생강유, 미강유, 정제염을 첨가한 다음 고열의 로스터에서 골고루 혼합(코팅)한다. 그 다음 밥알을 15g 단위로 평판을 이용하여 성형한다.
Add ginger oil, rice bran oil and refined salt to the fried rice balls and mix them (coating) evenly in the high temperature roaster. Next, the rice balls are formed using a flat plate in a unit of 15 g.
<< 실험예Experimental Example >>
3개의 조(비만 환자 남자 3인, 여자 3인 총 6인으로 구성)에게 30일 동안 각각 상기 실시예 1, 2 및 비교예 1에서 제조한 쌀강정을 15g씩 하루 4회(아침식사, 점심식사, 저녁식사 후) 섭취하도록 했다.Three groups (three men and three women) were fed with 15 g of the rice steels prepared in Examples 1 and 2 and Comparative Example 1 for 4 days (breakfast, lunch , After dinner).
체중 감량 효과를 확인하기 위하여 각 조의 몸무게를 30일간 측정한 후 BMI 지수(체중/신장(㎡)를 산출하고, 그 평균값을 하기 표 1에 나타내었다.
The body weight of each group was measured for 30 days in order to confirm the weight loss effect, and the BMI index (weight / height (㎡) was calculated, and the average value thereof is shown in Table 1 below.
지수BMI
Indices
상기 표 1에서 보는 바와 같이 본 발명에 따라 제조된 실시예 1 및 실시예 2에서 제조한 쌀강정을 섭취한 비만환자는 비교예 1에서 제조한 쌀강정을 섭취한 비만환자와 비교하여 볼 때 BMI 지수가 감소하여 비만 개선 효과가 나타난 것을 확인할 수 있다. As shown in Table 1, the obese patients fed the rice steep prepared according to the present invention prepared in Example 1 and Example 2 had a BMI index in comparison with the obese patients fed the rice steal prepared in Comparative Example 1 And the effect of improving obesity is shown.
또한 실시예 1에서 제조한 쌀강정은 비교예 1에서 제조한 쌀강정에 비해 식감이 떨어지지 않고, 섭취 후 배변활동이 하루 만에 활발해지고, 영양상태도 양호해지는 효과가 있음을 확인할 수 있었다.In addition, the rice gruel prepared in Example 1 showed no significant decrease in texture compared with the rice gruel produced in Comparative Example 1, and it was found that the defecation activity after ingestion became active in a day and the nutritional status was improved.
Claims (8)
상기 과자 원재료 100중량부에 대하여 비만 개선용 기능성 첨가제는 10 내지 30중량부 첨가되고,
상기 비만 개선용 기능성 첨가제는 제1 기능 성분 그룹 및 제2 기능 성분 그룹을 포함하여 이루어지되, 상기 제1 기능 성분 그룹 80 내지 99중량% 및 상기 제2 기능 성분 그룹 1 내지 20중량%로 이루어지며,
상기 제1 기능 성분 그룹은 이눌린 8 내지 20중량부, L-카르티닌 타르트레이트 1 내지 5중량부, 콜래우스 포스콜리 추출물 0.05 내지 5중량부, 식물성유지 디글리세라이드 0.5 내지 1중량부, 가르시니아캄보지아추출물 0.75 내지 2.8중량부, 그린 메이트 추출물 1 내지 6중량부, 라피노스 3 내지 5중량부 및 공액리놀레산 1.4 내지 4.2중량부를 포함하되, 추가적으로 제1 기능 성분 그룹 총 중량에 대하여 프로바이오틱스 1억 내지 100억CFU/g을 포함하며,
상기 제2 기능 성분 그룹은 비타민E 3 내지 400중량부, 비타민B1 0.3 내지 100중량부, 비타민B2 0.36 내지 40중량부, 나이아신 3.9 내지 23중량부, 비타민 B12 0.0003 내지 2중량부, 비타민B6 0.45 내지 67중량부, 비타민C 30 내지 1000중량부, 칼슘 210 내지 800중량부, 마그네슘 66 내지 250중량부, 철 4.5 내지 15중량부, 아연 3.6 내지 12중량부, 셀레늄 0.015 내지 0.135중량부, 크롬 0.015 내지 9중량부를 포함하여 이루지는 것을 특징으로 하는 비만 개선용 과자의 제조방법.
A method for manufacturing a cookie for improving obesity by adding a functional additive for improving obesity to a raw material for confectionery,
10 to 30 parts by weight of a functional additive for improving obesity is added to 100 parts by weight of the raw material for confectionery,
Wherein the obesity improving functional additive comprises a first functional ingredient group and a second functional ingredient group, wherein the first functional ingredient group comprises 80 to 99% by weight and the second functional ingredient group comprises 1 to 20% by weight ,
Wherein the first functional ingredient group is selected from the group consisting of 8 to 20 parts by weight of inulin, 1 to 5 parts by weight of L-carnitine tartrate, 0.05 to 5 parts by weight of colas foskoli extract, 0.5 to 1 part by weight of vegetable fat diglyceride, From 0.75 to 2.8 parts by weight of an extract, from 1 to 6 parts by weight of a greenmate extract, from 3 to 5 parts by weight of raffinose and from 1.4 to 4.2 parts by weight of conjugated linoleic acid, and further comprising probiotics 100 to 10 billion CFU / g,
Wherein the second functional ingredient group comprises 3 to 400 parts by weight of vitamin E, 0.3 to 100 parts by weight of vitamin B1, 0.36 to 40 parts by weight of vitamin B2, 3.9 to 23 parts by weight of niacin, 0.0003 to 2 parts by weight of vitamin B12, 67 to 30 parts by weight of vitamin C, 210 to 800 parts by weight of calcium, 66 to 250 parts by weight of magnesium, 4.5 to 15 parts by weight of iron, 3.6 to 12 parts by weight of zinc, 0.015 to 0.135 parts by weight of selenium, And 9 parts by weight of the composition.
상기 제1 기능 성분 그룹은 구아검, 글루코만난, 난소화성말토덱스트린분말, 대두식이섬유, 밀식이섬유, 보리식이섬유, 아라비아검, 차전자피, 폴리덱스트로스, 갈락토올리고당, 깻잎추출물, 자일로올리고당, 락추로스 파우더, 보이차추출물, 액상프락토올리고당, 대두배아열수추출물, 분말한천, 콩발효추출물, 대두올리고당, 이소말토올리고당 및 목이버섯분말로 이루어진 군에서 선택된 적어도 하나를 더 포함하는 것을 특징으로 하는 비만 개선용 과자의 제조방법.
The method of claim 2,
Wherein the first functional ingredient group is selected from the group consisting of guar gum, glucomannan, indigestible maltodextrin powder, soybean meal fiber, wheat germ fiber, barley dietary fiber, gum arabic, cardiovascular, polydextrose, galactooligosaccharide, sesame leaf extract, xylooligosaccharide, The composition according to claim 1, further comprising at least one selected from the group consisting of powder, boar tea extract, liquid fructooligosaccharide, soybean embryo hot water extract, powdered agar, soybean fermentation extract, soy oligosaccharide, isomaltooligosaccharide, A method for manufacturing a confectionery.
상기 제1 기능 성분 그룹은 구아검 5 내지 12중량부, 글루코만난 4 내지 6중량부, 난소화성말토덱스트린분말 3 내지 29중량부, 대두식이섬유 20 내지 60중량부, 밀식이섬유 10 내지 30중량부, 보리식이섬유 20 내지 25중량부, 아라비아검 10 내지 50중량부, 차전자피 5 내지 25중량부, 폴리덱스트로스 7 내지 12중량부, 갈락토올리고당 2~9중량부, 깻잎추출물 1 내지 5중량부, 자일로올리고당 0.7~7.5중량부, 락추로스 파우더 0.6~6중량부, 보이차추출물 0.1 내지 2중량부, 액상프락토올리고당 3 내지 8중량부, 대두배아열수추출물 0.01 내지 2중량부, 분말한천 2 내지 5중량부, 콩발효추출물 0.05 내지 2중량부, 대두올리고당 2~3중량부, 이소말토올리고당 8 내지 15중량부 및 목이버섯분말 1 내지 8중량부로 이루어진 군에서 선택된 적어도 하나를 더 포함하는 것을 특징으로 하는 비만 개선용 과자의 제조방법.
The method of claim 2,
Wherein the first functional ingredient group comprises 5 to 12 parts by weight of guar gum, 4 to 6 parts by weight of glucomannan, 3 to 29 parts by weight of an indigestible maltodextrin powder, 20 to 60 parts by weight of soybean fiber, 10 to 30 parts by weight of a fiber- 20 to 25 parts by weight of a barley fiber, 10 to 50 parts by weight of gum arabic, 5 to 25 parts by weight of a garnet, 7 to 12 parts by weight of a polydextrose, 2 to 9 parts by weight of a galactooligosaccharide, 1 to 5 parts by weight of a sesame leaf extract, 0.7 to 7.5 parts by weight of oligosaccharide, 0.6 to 6 parts by weight of lactuculose powder, 0.1 to 2 parts by weight of Vicchae extract, 3 to 8 parts by weight of liquid fructooligosaccharide, 0.01 to 2 parts by weight of soybean embryo hydrothermal extract, 5 to 5 parts by weight of soybean fermentation extract, 0.05 to 2 parts by weight of soybean oligosaccharide, 2 to 3 parts by weight of soy oligosaccharide, 8 to 15 parts by weight of isomaltooligosaccharide and 1 to 8 parts by weight of mushroom powder To The method for improved only cookies.
상기 제2 기능 성분 그룹은 비타민A, 베타카로틴, 비타민D, 비타민K, 판토텐산, 엽산, 비오틴, 구리, 요오드, 망간, 몰리브덴 및 칼륨으로 이루어진 군으로부터 선택된 적어도 하나를 더 포함하는 것을 특징으로 하는 비만 개선용 과자의 제조방법.
The method of claim 2,
Wherein the second functional ingredient group further comprises at least one selected from the group consisting of vitamin A, beta carotene, vitamin D, vitamin K, pantothenic acid, folic acid, biotin, copper, iodine, manganese, molybdenum and potassium. (Method for manufacturing improvers)
상기 제2 기능 성분 그룹은 비타민A 0. 21 내지 1중량부, 베타카로틴 1.26 내지 7중량부, 비타민D 0.0015 내지 0.01중량부, 비타민K 0.0165 내지 1중량부, 판토텐산 1.5 내지 200중량부, 엽산 0.075 내지 0.4중량부, 비오틴 0.009 내지 0.9중량, 구리 0.45 내지 7중량부, 요오드 0.0225 내지 0.15중량부, 망간 0.6 내지 3.5중량부, 몰리브덴 0.0075 내지 0.23중량부 및 칼륨 1050 내지 3700중량부로 이루어진 군에서 선택된 적어도 하나를 더 포함하는 것을 특징으로 하는 비만 개선용 과자의 제조방법.
The method of claim 2,
Wherein the second functional ingredient group is selected from the group consisting of 0.21 to 1 part by weight of vitamin A, 1.26 to 7 parts by weight of beta carotene, 0.0015 to 0.01 part by weight of vitamin D, 0.0165 to 1 part by weight of vitamin K, 1.5 to 200 parts by weight of pantothenic acid, 0.4 to about 0.4 parts by weight of biotin, about 0.009 to about 0.9 parts by weight of copper, about 0.45 to about 7 parts by weight of copper, about 0.0225 to about 0.15 parts by weight of iodine, about 0.6 to about 3.5 parts by weight of manganese, about 0.0075 to about 0.23 parts by weight of molybdenum, Wherein the composition further comprises one or more of the following ingredients.
상기 과자는 강정, 약밥, 유과, 양갱, 비스킷, 쿠키, 크랙커, 빵류, 떡류, 건과류 및 캔디류로 이루어진 군으로부터 선택된 어느 하나인 것을 특징으로 하는 비만 개선용 과자의 제조방법.
The method of claim 2,
Wherein the confectionery is any one selected from the group consisting of gangjeong, rice, yu, yang, biscuit, cookie, cracker, bread, rice cake, dried fruits and candy.
A cookie for improving obesity characterized by being manufactured by the manufacturing method according to any one of claims 2 to 7.
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| KR1020130037873A KR101547944B1 (en) | 2013-04-08 | 2013-04-08 | Confectionery for improvement of obesity and its manufacturing method |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20200095844A (en) * | 2019-02-01 | 2020-08-11 | 김국영 | Composition for Mooncake and Manufacturing Method the Same |
| KR20200111838A (en) | 2019-03-19 | 2020-10-05 | 김삼범 | Manufacturing method for bread confectionery and bread confectionery manufactured by the same |
| KR20210017190A (en) | 2019-08-07 | 2021-02-17 | 조훈 | A method manufacturing fried form nut-snack and its same |
| KR20210098586A (en) | 2020-01-31 | 2021-08-11 | 부경대학교 산학협력단 | Manufacturing method of synbiotics comprising isomalto-oligosaccharide made from rice powder |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104543303A (en) * | 2015-02-22 | 2015-04-29 | 余芳 | Preparation method of oyster mushroom preserved fruit |
| KR101804284B1 (en) | 2015-09-24 | 2017-12-14 | 학교법인연세대학교 | Method of preparing Milk confectionery containing Probiotics |
| KR102649381B1 (en) * | 2021-03-27 | 2024-03-18 | 이정하 | Preparing method of walnut jeonggwa using puer tea |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20200095844A (en) * | 2019-02-01 | 2020-08-11 | 김국영 | Composition for Mooncake and Manufacturing Method the Same |
| KR102247298B1 (en) * | 2019-02-01 | 2021-05-03 | 김국영 | Composition for Mooncake and Manufacturing Method the Same |
| KR20200111838A (en) | 2019-03-19 | 2020-10-05 | 김삼범 | Manufacturing method for bread confectionery and bread confectionery manufactured by the same |
| KR20210017190A (en) | 2019-08-07 | 2021-02-17 | 조훈 | A method manufacturing fried form nut-snack and its same |
| KR20210098586A (en) | 2020-01-31 | 2021-08-11 | 부경대학교 산학협력단 | Manufacturing method of synbiotics comprising isomalto-oligosaccharide made from rice powder |
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| Publication number | Publication date |
|---|---|
| KR20140121566A (en) | 2014-10-16 |
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