KR101561473B1 - Madeleine cookies Preparation by the Enzyme Treatment of dandelion - Google Patents

Abstract

The present invention relates to a madeleine cookie containing a dandelion enzyme resolvent and a preparation method thereof, and more specifically to a cookie which is prepared by obtaining an extract by crushing the stems or leaves of dandelion and by using a dandelion enzyme resolvent manufactured by a treatment of cell wall degrading enzyme so that the cookie has improved color, taste, and scent with excellent mechanical properties. In addition, since users can intake useful ingredients in the dandelion, the cookie can contribute to users′ health.

Description

[0001] Madeleine cookies containing dandelion and methods for preparing the same [0002]

The present invention relates to a method for producing a dandelion-containing madeleine cookie, and more particularly, to a method for improving the texture of a madeleine cookie while preventing the darkness of the cookie The present invention relates to a mendelian cookie containing a dandelion enzyme degradation product so as to have a vivid green color and a process for producing the same.

Dandelion is a perennial plant belonging to Asteraceae. Its herb is Taraxacum herba. It is a non-toxic medicinal substance which can be harvested in spring and summer and medicines all the plants such as roots, leaves, flowers and flower stems. The dandelion used as a medicinal herb is a dry terrestrial ground such as Taraxacum mongolicum, T. coreanum, T. hallaisanense, T. ohwianum, and T. officinale. . The nature of dandelion (Pok-young) is the cold taste, the efficacy and the main effect is the detoxification of cheongryeo (热 熱 detoxification; to remove the heat and remove the toxin), the incarceration (A disease in which a lump is formed in the back of the neck or back of the ear), purpose (eye redness, redness in the eyes), pain ( In recent clinical trials, there has been a relatively good treatment for acute mastitis, lymphadenitis, upper respiratory infections, pneumonia, acute hepatitis and acute cholecystitis. It is known to have an effect. The pharmacological action of dandelion also has various antibacterial, anti-gastric, anti-inflammatory, liver protection, digestive function improvement, immune enhancement, active oxygen inhibition and antioxidant function. Experimental studies on dandelion extracts have been reported on activities such as antioxidant, antiinflammatory, diuretic, antidiabetic and anticancer drugs, and studies on anticancer drugs and antiallergic drugs have been conducted using them.

In a study on the development of processed foods using dandelion, Korea Patent No. 743,950 discloses a method of producing dandelion fermented by dipping dandelion and dandelion leaves in a rice straw, fermenting dandelion fermented at 40 to 50 ° C for 24 hours, Korean Unexamined Patent Application Publication No. 2010-0118043 discloses a method of removing dandelion soup and adding dandelion flavor and physiological efficacy. Korean Patent Publication No. 2010-0118043 discloses a method of drying and crushing roasted dandelion powder, Korean Patent No. 1,032,937 discloses a method for producing a soybean paste containing dandelion and a method for producing a soybean paste comprising 2 to 10 wt% of a concentrated liquid of dandelion or lyophilized dandelion powder % Of the antioxidant activity of the chocolates. Nevertheless, research on the development of processed foods using dandelion with various physiological activities is insufficient.

A problem to be solved by the present invention relates to a method for producing a cookie containing a dandelion enzyme degradation product and adding flavor and taste specific to clear green and dandelion.

The present invention provides a method for producing a cookie containing the dandelion enzyme degradation product.

In order to attain the above object, the present invention provides a dandelion degraded enzyme-containing cookie comprising 0.1 to 10 parts by weight of a dandelion enzyme degradation product per 100 parts by weight of a grain powder.

According to an embodiment of the present invention, the dandelion enzyme hydrolyzate may be hydrolyzed dandelion into a cell wall degrading enzyme, and the cell wall lyase may be selected from the group consisting of β-glucanase, hemicellulase, and may be one or more mixed enzymes selected from cellulase, xylanase, pectinase, and arabinase.

According to one embodiment of the present invention, the dandelion may be at least one selected from dandelion leaves and stem.

According to an embodiment of the present invention, the cookie may be a Madeleine cookie.

To achieve the above object, there is provided a method for preparing a dandelion enzyme-degraded product-containing cookie, comprising: mixing 0.1 to 10 parts by weight of a dandelion enzyme decomposition product with respect to 100 parts by weight of a cereal flour to prepare a dough for cookies; Molding the dough; And a baking step.

According to one embodiment of the present invention, the dough for cookies is prepared by mixing 0.1 to 10 parts by weight of dandelion enzyme hydrolyzate and 70 to 120 parts by weight of sugar with respect to 100 parts by weight of the cereal flour, To 10 times, and mixing them into a creamy state; And 0.1 to 2 parts by weight of salt and 70 to 120 parts by weight of a liquid raw material are mixed and mixed in the creamy mixture.

According to one embodiment of the present invention, the dandelion enzyme degradation product comprises (1) crushing dandelion to form a juice; (2) hydrolyzing with a cell wall degrading enzyme; And (3) inactivating the enzyme.

According to an embodiment of the present invention, the cell wall degrading enzyme is selected from the group consisting of β-glucanase, hemicellulase, cellulase, xylanase, pectinase, (Arabinase), or a mixture of two or more thereof.

According to one embodiment of the present invention, the dandelion may be at least one selected from dandelion leaves and stem.

According to an embodiment of the present invention, the cookie may be a Madeleine cookie.

The dandelion enzyme hydrolyzate according to the present invention increases the dispersibility of the dandelion fiber to improve the bioavailability of the dandelion fiber and the bioactive component contained in the dandelion is converted into a form that is easily absorbed in the body, . In addition, the above-mentioned Madeleine cookies containing the hydrolyzate of dandelion enzymes can solve the problem that the hardness is lowered and the color becomes worse due to the addition of the dandelion component and the chromaticity is deteriorated due to the addition of the dandelion enzyme decomposition extract. The flavor is improved and the physiologically active ingredient of the dandelion can be ingested in a form that can be easily absorbed. Therefore, it is possible to provide a madeleine cookie with increased consumer preference and increased commerciality.

FIG. 1 is a flowchart showing a process for producing a dandelion enzyme hydrolyzate according to the present invention.
FIG. 2 is an image of a Madeleine cookie prepared according to the present invention (from the top left in the order of Comparative Example 1, Comparative Example 2, Comparative Example 3, and Comparative Example 4 from the top left in Example 1, Example 2, ).
3 is an internal image of a Madeleine cookie manufactured according to the present invention (from the top left in the order of Comparative Example 1, Comparative Example 2, Comparative Example 3, and Comparative Example 4 from the top left in Example 1, Example 2, Example 3).

Dandelion has long been known as a plant capable of medicinal plants such as roots, leaves, flowers and flower stalks. The pharmacological action of dandelion has been studied for its excellent functions in various antibacterial, anti-gastric, anti-inflammatory, liver protection, digestive function improvement, immunity enhancement, active oxygen inhibition and antioxidation. .

In the production of cookies, when the leaves and stems of dandelion are used as they are to produce cookies, the chromaticity is deteriorated and the palatability is drastically deteriorated. In addition, there is a problem in that the hardness is drastically decreased, there was. Accordingly, the inventors of the present invention have developed a method for producing a cookie that has a green color without the use of coloring matter, and can improve palatability by containing flavor and taste inherent to dandelion, thereby completing the present invention.

Hereinafter, the present invention will be described in detail.

The present invention provides a cookie containing the dandelion enzyme degradation product, wherein the dandelion enzyme degradation product is contained in an amount of 0.1 to 10 parts by weight based on 100 parts by weight of the grain powder.

The dandelion enzyme degradation product may be decomposed dandelion into cell wall degrading enzyme, and the cell wall degrading enzyme may be an enzyme capable of decomposing the dandelion leaf and stem pectin and cell wall. Specifically, the cell wall degrading enzyme is selected from the group consisting of β-glucanase, hemicellulase, cellulase, xylanase, pectinase, and arabinase And may be one or more kinds of mixed enzymes selected.

According to the present invention, the above-mentioned cell wall degrading enzyme can be used as a common enzyme, and the above-mentioned common enzymes include Econitase, Rapidase, Viscozyme, Celluclast, One kind or two or more kinds of enzymes may be mixed and used in one kind selected from the group consisting of Pectinex, Rohament, Ultraflo, Cytolase and Ultrazyme .

According to the present invention, the dandelion may be at least one selected from dandelion leaves and stem, and it is preferable to use dandelion leaves or stem to obtain a natural green color.

According to the present invention, when the leaves and stem components of the dandelion are added to the cookies, the hardness of the cookies is lowered to produce cookies of a pleasant texture, so there is no commerciality. To reduce the hardness of the cookies, And it is difficult to add flavor and taste of dandelion. On the other hand, when the dandelion enzyme hydrolyzate according to the present invention is used in the production of cookies, the hardness of the cookies due to the addition of the dandelion component can be prevented from being drastically reduced, a clear and deep green color tone can be obtained, A cookie with improved consumer preference can be produced.

According to the present invention, the cookie is not particularly limited as long as it is a cookie and a bread which can be prepared by adding grain powder and dandelion enzyme hydrolyzate, and is preferably a madeleine cookie.

According to the present invention, the cookie may further comprise 70 to 120 parts by weight of sugar, 70 to 120 parts by weight of the fat, 0.1 to 2 parts by weight of salt, and 50 to 120 parts by weight of the egg, based on 100 parts by weight of the cereal powder, The above ranges are preferred ranges of the cookies of the present invention for producing the madeleine cookies, but the scope of the present invention is not limited thereto. In order to produce other cookies such as biscuits, breads and the like, the content of the sugar, fat ingredients, salt and eggs can be changed.

According to the present invention, the cereal powder may be one or a mixture of two or more kinds selected from wheat flour, rice flour, oatmeal flour, brown rice flour, barley flour and sesame flour,

The fat raw material may be one or more kinds selected from butter, margarine, palm oil, and shortening, preferably butter.

The egg may be an egg or a processed egg product, and the processed egg product may be, for example, an egg yolk solution, an egg white solution, a egg yolk, an egg yolk solution, egg yolk, egg white, It may be that the egg has been further processed with eggs.

According to the present invention, when the dandelion enzyme extract is contained in an amount of less than 0.1 part by weight with respect to 100 parts by weight of the above-mentioned cereal powder, the content of the dandelion enzyme extract is too small to obtain a clear green color, It is difficult to expect. On the other hand, when the content of the dandelion enzyme extract is more than 10 parts by weight, a dark color cookie having a low brightness and a bad redness can be produced, a cookie with a hard texture can be produced, A cookie with a reduced degree of preference can be produced, which is undesirable.

The method for producing the dandelion enzymatic hydrolyzate-containing cookie according to the present invention will be described in more detail.

In order to prepare cookies containing the dandelion enzyme degradation product according to the present invention, the dandelion enzyme degradation products can be first prepared. The dandelion enzyme hydrolyzate may be prepared by (1) grinding dandelion to form juice; (2) hydrolyzing with a cell wall degrading enzyme; And (3) inactivating the enzyme.

According to the present invention, the dandelion may be any one selected from dandelion leaves and stem, or a mixture thereof.

 In addition, although only the juice produced by grinding the dandelion can be used, it is preferable to use all of the juicy dandelion dressings because the dietary fiber of the dandelion can be taken together.

On the other hand, in order to hydrolyse with the cell wall degrading enzyme, the pH and temperature of the dandelion formed by the above-mentioned crushing and forming the juice are preferably controlled. The pH is not particularly limited as long as it is a conventional pH adjusting agent that can be used for food, but it may be, for example, citric acid and may be added for activating cell wall degrading enzymes. The pH range to be regulated may vary depending on the kind of the enzyme, and preferably from 4.5 to 6, the activity of the cell wall degrading enzyme can be improved. In addition, the temperature of the hydrolysis reaction can be performed at 40-50 占 폚.

The step of inactivating the enzyme is preferably performed by heat treatment at 80 to 120 ° C for 5 to 15 minutes, but is not limited thereto.

The dandelion enzyme hydrolyzate prepared above can be used as it is, but it may be concentrated, lyophilized or pulverized if necessary to further facilitate its use.

When the dandelion enzyme hydrolyzate is pulverized, the size of the particles may be 50 to 150 mesh. If the particle size is less than the above range, the dough may not be uniformly mixed with the powder particles, The size of the particles is too large to produce a cookie having poor texture.

According to the present invention, the cell wall degrading enzyme is selected from the group consisting of β-glucanase, hemicellulase, cellulase, xylanase, pectinase and arabinase arabinase, and can be hydrolyzed by treating the enzyme with 0.1 to 1 part by weight of 100 parts by weight of dandelion. If the amount is less than the above range, the effect by the enzyme treatment may be insignificant. If the amount exceeds the above range, the dandelion is excessively hydrolyzed and the physiologically active ingredient contained in the dandelion may be destroyed.

Next, a cookie is prepared using the dandelion enzyme hydrolyzate prepared above.

The dandelion enzymatic hydrolyzate-containing cookie according to the present invention comprises: mixing 0.1 to 10 parts by weight of a dandelion enzyme hydrolyzate with respect to 100 parts by weight of a cereal flour to prepare a dough for cookies; Molding the dough; And a baking step.

The dough for the cookies may further contain sugar, fat, egg, salt and dough expander in addition to the grain powder and dandelion enzyme decomposition. Preferably, 70 to 120 parts by weight of sugar, 70 to 120 parts by weight of the fat ingredients, 120 to 120 parts by weight of salt, 0.1 to 2 parts by weight of salt, 50 to 120 parts by weight of egg, and 1 to 5 parts by weight of dough swelling agent.

Specifically, 0.1 to 10 parts by weight of dandelion enzyme hydrolyzate, 70 to 120 parts by weight of sugar, and 1 to 5 parts by weight of a dough expanding agent are mixed with 100 parts by weight of cereal flour, and 50 to 120 parts by weight of eggs are mixed with 2 To 10 times, and mixing them into a creamy state; And 0.1 to 2 parts by weight of salt and 70 to 120 parts by weight of a liquid raw material are mixed and mixed in the creamy mixture.

The dough expanding agent is not particularly limited as long as it is used for ordinary cookie production, and may be baking powder, for example.

In the above production method, the grain powder, the fat material and the egg are the same as those defined above.

The prepared dough for cookies can be molded by further performing a step of resting at 2 to 5 캜 for 0.2 to 3 hours. This step is preferable because the flavor can be improved in the production of cookies.

The dough may be molded into a desired shape and baked in an oven at 160 to 200 ° C for 10 to 30 minutes to complete the cookie. The oven may be a preheated oven prior to use.

Hereinafter, the present invention will be described in more detail with reference to preferred embodiments. It will be apparent, however, to those skilled in the art that these embodiments are for further explanation of the present invention and that the scope of the present invention is not limited thereby.

Production Example 1. Preparation of Dandelion Enzyme Hydrolyzate

Stems and leaves of dandelion were collected and used. The collected raw dandelion was ground to form dandelion juice. Citric acid was added to adjust the pH of the dandelion juice to 5.8, and then 100 g of the pH-adjusted dandelion juice was added with viscoszyme L, which is a complex enzyme consisting of cellulase, beta-glucanase, hemicellulase, arabinase and xylenase (Viscozyme L) (0.5 g), and the mixture was stirred at 40 to 50 ° C at a speed of 200 rpm for homogenization. After completion of the reaction, the enzyme was deactivated by heating at 100 DEG C for 10 minutes to prepare a dandelion enzyme degradation product.

Production Example 2. Preparation of Dandelion Powder

The dandelion stem leaves were collected, placed in a refrigerator, and dried by cold air at 40 to 50 ° C for 20 to 24 hours. The dandelion dried in the cold air was pulverized to 80 mesh to prepare dandelion powder.

Example 1. Preparation of madelein-containing madelein cookies

100 parts by weight of wheat flour, 2 parts by weight of baking powder, 100 parts by weight of sugar and 3 parts by weight of a dandelion enzyme decomposition product of Preparation Example 1 were placed in a kneader (model 5K5SSA, Whirlpool Corp., St. Joseph, MI, USA) And mixed. 100 parts by weight of the eggs were divided into four portions and mixed in small portions for 5 minutes to prepare a cream. 0.5 part by weight of salt and 100 parts by weight of melted butter were added and mixed to prepare a kneaded product. The kneaded product was allowed to stand in a refrigerator for 30 minutes, and then kneaded in a syringe bag and molded into a Madeleine plate. The molded kneaded product was baked in an oven (FDO-7102, Daeyoung Co., Seoul, Korea) at 170 ° C for 20 minutes, and then cooled at room temperature to complete a Madeleine cookie.

Example 2.

A madeleine cookie was prepared by the method of Example 1, except that the content of the dandelion enzyme degradation product was added in an amount of 6 parts by weight.

Example 3.

A madeleine cookie was prepared by the method of Example 1, except that the content of the dandelion enzyme degradation product was added in an amount of 9 parts by weight.

Comparative Example 1

A madeleine cookie was prepared by the method of Example 1 without adding the dandelion enzyme degradation product.

Comparative Example 2

A madeleine cookie was prepared in the same manner as in Example 1, except that 3 parts by weight of the dandelion powder of Preparation Example 2 was added instead of the dandelion enzyme hydrolyzate of Preparation Example 1.

Comparative Example 3

Except that 6 parts by weight of the dandelion powder of Preparation Example 2 was added instead of the dandelion enzyme hydrolyzate of Preparation Example 1, to prepare a madeleine cookie.

Comparative Example 4

A madeleine cookie was prepared in the same manner as in Example 1, except that 9 parts by weight of the dandelion powder of Preparation Example 2 was added instead of the dandelion hydrolyzate of Preparation Example 1.

Comparative Example 5

A madeleine cookie was prepared in the same manner as in Example 1, except that 11 parts by weight of the dandelion enzyme hydrolyzate of Production Example 1 was used instead of 3 parts by weight.

division Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 flour 100 100 100 100 100 100 100 100 Baking powder 2 2 2 2 2 2 2 2 Sugar 100 100 100 100 100 100 100 100 butter 100 100 100 100 100 100 100 100 Salt 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 egg 100 100 100 100 100 100 100 100 Dandelion enzyme digest 3 6 9 0 0 0 0 11 Dandelion powder 0 0 0 0 3 6 9 0

Experimental Example 1. Evaluation of Chromaticity

The applicant of the present invention has found that in order to produce excellent dandelion-containing cookies in all the functional indexes including appearance, flavor, taste, physical properties and color, the color of the cookies is similar to that of ordinary madelein cookies which do not contain dandelion, To make a Madeleine cookie with bright green that reveals the bright green of dandelion. (L) value of the Madeleine cookie surface is 53 to 65, the redness value (a) is -0.6 to -1.3, the lightness value (L) value in the Madeleine cookie is 55 to 68, and the redness value -1.2 to -3.9 was set as a quality index.

The chromaticity of the Madeleine cookies prepared in Examples 1 to 3 and Comparative Examples 1 to 4 was measured and evaluated repeatedly three times using a CR-200 Chroma Meter (Minolta Inc., Ramsey, NJ, USA) Respectively. The lightness (L, lightness) was measured from 0 (black) to 100 (white), and the redness (a, redness) was measured from -80 (green) to 100 (red). A white plate was used as a standard plate, and the L and a values indicated by the white plate were 89.2 and 0.923, respectively.

division Measuring position Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 brightness surface 64.91 56.50 53.09 72.39 59.44 53.13 48.37 47.59 inside 67.69 59.39 55.38 75.23 61.80 56.71 39.64 48.06 Redness surface -0.62 -0.71 -1.28 4.60 -0.15 -0.02 1.24 -2.94 inside -1.20 -3.00 -3.83 0.44 -0.89 -2.69 -3.19 -4.35

As shown in Table 2 and Figs. 2 to 3, the Madeleine cookies of Comparative Example 1, which did not include all of the dandelion enzymatic hydrolyzate of Production Example 1 or the dandelion powder of Production Example 2, had a surface brightness of 72.39 and an internal brightness of 75.23 . In Examples 1 to 3 containing the dandelion degraded product of Production Example 1 according to the present invention, the lightness of the surface brightness was 64.91, 56.50 and 53.09, respectively. However, instead of the dandelion enzyme decomposition product of Production Example 1, the same amount of dandelion powder In Comparative Examples 2 to 4, the surface brightness was 59.44, 53.13, and 48.37, respectively, and the lightness was very low. On the other hand, the Madeleine cookies containing 11 parts by weight of the hydrolyzed dandelion enzyme had a very low brightness and showed an undesirable hue. In addition, the internal brightness of the Madeleine cookie also showed similar results to the surface brightness.

On the other hand, the Madeleine cookies of Comparative Example 1, which did not include all of the dandelion enzymatic hydrolyzate of Production Example 1 or the dandelion powder of Production Example 2, had a surface redness of 4.60 and an internal redness of 0.4. In Examples 1 to 3 containing the dandelion degraded product of Preparation Example 1 according to the present invention, the surface rednesses were -0.62, -0.71, and -1.28, respectively, Comparative Examples 2 and 3 in which the same amount of dandelion powder was contained in place of the dandelion enzyme degradation product of Comparative Example 4 showed a significant reduction in greenish hue with a surface redness of -0.15 and -0.02, respectively. In particular, Comparative Example 4 had a surface redness of 1.24, And the color tone of the sample was not observed.

In addition, the internal redness of the Madeleine cookie also showed a tendency similar to that of the surface redness, and it was confirmed that the internal redness is greenish in color tone compared to the surface.

Experimental Example 2. Hardness Measurement

In the present applicant has the physical properties of the Madeleine cookies of the present invention, was to the normal of the Madeleine cookies and hardness without addition of all of the dandelion enzymatic degradation product, and dandelion powder produced a similar Madeleine cookies, quality that hardness of from 115 to 95 g _f For this .

The hardness of the cookies was measured using a Texture Analyzer (CT3, Brookfield, USA). The probe was a 2 mm cylinder probe. The test conditions were pre-test speed 1.0 mm / sec, test speed 1.0 mm / sec, test distance 2.0 mm and tigger force 5.0 g.

division Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Hardness (g _f ) 104.83 98.17 95.17 113.83 87.17 57.83 40.50 89.29

As shown in Table 3, Madeleine cookies of Comparative Example 1 that does not contain all of the dandelion powder of Preparation Example 1, dandelion or enzyme degradation products of Preparation 2 was the hardness of 113.83 g _f. Examples 1 to 3 containing dandelion hydrolyzate of Production Example 1 according to the present invention exhibited the hardness of Madeleine cookies in accordance with the target hardness of hardness of 104.83, 98.17 and 95.17, respectively, Adding 11 parts by weight of the enzyme degradation product resulted in a cookie deviating from the desired hardness. In addition, the Madeleine cookies of Comparative Examples 2 to 4 exhibited a hard texture with a markedly lower hardness, and the Madeleine cookies with lower preference were produced.

Experimental Example 3. Sensory Evaluation

The purpose of this study was to describe the purpose and purpose of the study and to conduct the sensory evaluation after the education about the sensory test. The samples were cooled for 1 hour after the preparation and each was presented in a white dish together with water at room temperature. After each sample was examined, the mouth was rinsed with water and the other samples were evaluated. The sensory characteristics test was based on the color, appearance, texture, flavor, taste, overall quality, and 7 point scale method (1 point: very disliked, 7 points : Very good).

division Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 flavor 5.13 5.50 4.63 3.38 4.50 4.13 2.25 4.50 Texture 5.13 5.50 5.00 4.75 4.00 3.13 1.75 4.13 color 6.00 4.75 4.50 4.75 3.69 3.69 1.88 3.88 incense 6.75 5.38 5.25 4.88 4.75 3.50 2.50 4.88 Exterior 5.88 5.13 4.38 4.38 3.88 3.88 2.00 4.00 Overall likelihood 6.25 5.50 4.88 3.75 2.63 3.38 2.25 3.88

As shown in Table 4, the Madeleine cookies of Examples 1 to 3 prepared by adding the dandelion enzyme hydrolyzate had better overall acceptability than the Madeleine cookies prepared according to Comparative Examples 2 to 4, . Also, the degree of preference was not better or there was no significant difference as compared with Comparative Example 1. On the other hand, as the content of the dandelion powder increased, the Madeleine cookies of Comparative Examples 2 to 4 were evaluated in terms of taste, texture, color, flavor, appearance and overall acceptability, . Also, the cookies of Comparative Example 5 containing 11 parts by weight of the enzyme hydrolyzate of dandelion were also evaluated in the sensory evaluation as a whole with an excessive amount of additives.

Claims (13)

Characterized in that it comprises 0.1 to 10 parts by weight of dandelion enzyme degradation product , 70 to 120 parts by weight of sugar, 70 to 120 parts by weight of a fat raw material, 0.1 to 2 parts by weight of salt, and 50 to 120 parts by weight of eggs, based on 100 parts by weight of cereal flour As a cookie containing a dandelion enzyme degradation product ,
Wherein the dandelion enzyme degradation product is obtained by decomposing at least one selected from leaves and stems of a dandelion into cell wall degrading enzymes. delete The method according to claim 1,
The cell wall degrading enzyme is selected from among beta-glucanase, hemicellulase, cellulase, xylanase, pectinase, and arabinase Wherein the enzyme is a mixed enzyme of one kind or two or more kinds. delete The method according to claim 1,
Wherein the cookie is a madelein cookie. delete The method according to claim 1,
The cereal flour is a mixture of one or more kinds selected from wheat flour, rice flour, oatmeal flour, brown rice flour, barley flour and sesame flour,
The dandelion enzyme hydrolyzate-containing cookie characterized in that the above-mentioned fat-soluble raw material is at least one selected from butter, margarine, palm oil and shortening. 0.1 to 10 parts by weight of dandelion enzyme hydrolyzate and 70 to 120 parts by weight of sugar are mixed with 100 parts by weight of the cereal flour, and 50 to 120 parts by weight of the egg are added to the mixture in two to ten divided portions, 0.1 to 2 parts by weight of salt and 70 to 120 parts by weight of a liquid raw material are mixed in a creamy mixture to prepare a dough for cookies;
Molding the dough; And
Baking step; A method for producing a dandelion enzyme degradation product-containing cookie ,
Wherein the dandelion enzyme degradation product is obtained by degrading at least one selected from leaves and stem of dandelion into cell wall degrading enzymes . delete 9. The method of claim 8,
The dandelion enzyme hydrolyzate,
(1) grinding dandelion to form juice;
(2) hydrolyzing with a cell wall degrading enzyme; And
(3) inactivating the enzyme. The method of producing a dandelion enzyme-degraded food-containing cookie according to claim 1, 11. The method of claim 10,
The cell wall degrading enzyme is selected from among beta-glucanase, hemicellulase, cellulase, xylanase, pectinase, and arabinase Wherein the enzyme is a mixed enzyme of one kind or two or more kinds. delete 9. The method of claim 8,
Wherein the cookie is a madelein cookie.

Images