KR101683226B1 - Method of making an oriental cookie - Google Patents

Abstract

In a method for manufacturing a herbal cookie using a natural herbal ingredient, a mixture of water and a herbal ingredient is mixed at a weight ratio of 100: 3 to block the loss of steam and boil to extract the herbal ingredient. Organic sugar and fruit are mixed in a weight ratio of 1: 1 to 1: 2, so that the organic sugar is stored until the sugar is completely melted. The herbal juice is mixed with the fruit juice at a weight ratio of 2: 8 to prepare herbal waters, and bamboo salt, rice flour and walnuts are crushed to prepare finely crushed powder. The egg whites are whipped, the above-mentioned one-sided blue is put into a meringue, the above-mentioned crushed powder is put into the meringue, and the mixture is mixed only to the state where the powder is visible from the outside. The whipped state of the meringue is maintained and molded, and the molded meringue is baked to produce a one-way cookie.

Description

TECHNICAL FIELD The present invention relates to a method of manufacturing a herbal cookie using a pressurized extract using natural herbal ingredients,

The present invention relates to a method of manufacturing a herbal cookie, and more particularly, to a method of manufacturing a herbal cookie using a pressurized extract using a natural herbal material.

Recently, as the demand for various kinds of snacks, especially children's snacks, has increased, the types of snacks have been diversified, and products with higher nutritional value have also been released. Furthermore, as the use of red ginseng is becoming common, supplements for children or snacks based on red ginseng ingredients are also appearing.

In addition, it can be used as a medicinal herb such as chaga mushroom, Angelica gigas, Hansuo mushroom, mulberry leaf, lobule, Cryptomeria japonica, mint leaf, white blooged ginseng, seokjangpo, hwanggi, ginseng, sorghum, peony, licorice, jujube, Supplements or snacks for children with high nutritional value and good taste are also being produced.

Especially, in the case of cookies, a product which is popular as a snack, and a large number of manufacturing methods are being developed in connection with a method of manufacturing a cookie containing a medicinal herb. Korean Patent Application No. 10-2003-0091616, for example, discloses a technique for improving the taste and flavor as a snack by removing a bitter taste by adding juice in a method of manufacturing a herb medicine cookie containing herbal medicine.

However, at the time of manufacturing a conventional cookie containing herbal medicines, a general technique of forming a shape with a molding frame by simply mixing the medicinal herbicide powder and the dough is applied, so that the shape of the cookie produced is simple, The taste or flavor of the herbal medicine is felt as it is, and the consumer's preference is lowered.

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 provide a method of manufacturing a one-way cookie which is improved in taste and flavor and can be produced in a beautiful shape.

In the method of manufacturing a one-way cookie according to an embodiment of the present invention for realizing the object of the present invention, water and herbal materials are mixed at a weight ratio of 100: 3 to prevent loss of steam and boil to extract the herbal solution. Organic sugar and fruit are mixed in a weight ratio of 1: 1 to 1: 2, so that the organic sugar is stored until the sugar is completely melted. The herbal juice is mixed with the fruit juice at a weight ratio of 2: 8 to prepare herbal waters, and bamboo salt, rice flour and walnuts are crushed to prepare finely crushed powder. The egg whites are whipped, the above-mentioned one-sided blue is put into a meringue, the above-mentioned crushed powder is put into the meringue, and the mixture is mixed only to the state where the powder is visible from the outside. The whipped state of the meringue is maintained and molded, and the molded meringue is baked to produce a one-way cookie.

In one embodiment, in the step of extracting the juice of the one-sided material, the one-sided material may be bellflower, quince, omija, hinoki or mushroom.

In one embodiment, in the step of soaking the fruit blue, the fruit uses citron, lemon or grapefruit, and the seed of the fruit can be removed.

According to the embodiments of the present invention, since the cooked rice is prepared by mixing the juice of herbal ingredients with fruit juice, and then the cooked rice is prepared and the meringue is prepared, The flavor and taste of the herbal ingredients can spread evenly throughout the cookie, so that the smell and taste of the herb cookie is improved and the texture is improved. In other words, the unique smell and taste of herbal ingredients are not concentrated, and only the fragrant herbal ingredients can be felt as a whole.

In particular, the oriental herb is manufactured on the basis of fruits and vegetables and mixed with the meringue, so that the good smell and flavor of the fruit can be felt in the whole of the cookies, and the smell and taste Balanced and improved.

Further, since the cookies are formed by molding on the basis of the meringue, various shapes can be easily manufactured and the degree of crispness of the cookies is improved, so that the texture of the cookies is improved compared to the conventional cookies having a high density feeling.

1 is a flowchart illustrating a method of manufacturing a one-way cookie according to an embodiment of the present invention.

While the present invention has been described in connection with what is presently considered to be the most practical and preferred embodiment, it is to be understood that the invention is not limited to the disclosed embodiments. It is to be understood, however, that the invention is not intended to be limited to the particular forms disclosed, but on the contrary, is intended to cover all modifications, equivalents, and alternatives falling within the spirit and scope of the invention. Like reference numerals are used for like elements in describing each drawing. The terms first, second, etc. may be used to describe various components, but the components should not be limited by the terms.

The terms are used only for the purpose of distinguishing one component from another. The terminology used in this application is used only to describe a specific embodiment and is not intended to limit the invention. The singular expressions include plural expressions unless the context clearly dictates otherwise.

In the present application, the term "comprises" or "comprising ", etc. is intended to specify that there is a stated feature, figure, step, operation, component, But do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, parts, or combinations thereof.

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 are to be interpreted as having a meaning consistent with the contextual meaning of the related art and are to be interpreted as either ideal or overly formal in the sense of the present application Do not.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

1 is a flowchart illustrating a method of manufacturing a one-way cookie according to an embodiment of the present invention.

Referring to Fig. 1, in the method of manufacturing a oriental cookie according to the present embodiment, first, the extract of herbal materials is extracted (step S10).

In order to extract the progress of the herbal material, a process of boiling the herbal ingredient with water and boiling it using pressure may be used as the herbicide material, such as Bellflower, Morinda, Omija, .

That is, the herbal material and the water are mixed at a weight ratio of 3: 100 and boiled using the pressure. In this case, the one-way material and the water should be boiled in an airtight state so that the one-way material and the steam generated when boiling the water do not flow out. Thus, the herbal solution of the herbal ingredients to be boiled and extracted can be prepared as needed for the production of the one-way cookies described later.

On the other hand, the fruits and vegetables are immersed in the fruit using the fruit (step S20). At this time, fruits such as citron, lemon, and grapefruit can be used as the fruits, and the fruits are washed and dried, and then the seeds are removed and mixed with sugar to produce fruit and vegetables. The seeds should be removed to remove the bitter taste of the fruit. In the production of fruit syrup, sugar and fruit are mixed and stored in a weight ratio of 1: 1 to 1: 2.

Thus, when the sugar is stored until it is completely melted, the fruit cake is completed.

Thereafter, the herbal juice of the herbal material and the fruit blue are mixed with each other at a weight ratio of 2: 8 to prepare one-packed chewing gum (step S30).

That is, since the herbal tea is made from a liquid having a high viscosity such as fruits and vegetables, the sweetness of the cookies produced by the manufacturing method described later can be maintained. Thus, the sugar content of a cookie to be produced can be more uniformly maintained as a whole because the liquid can be mixed more uniformly with the cookie than with the conventional method of mixing and mixing sugar for the sugar portion of the cookie.

Further, when the herbal material is mixed with the cookie in the form of powder or powder as in the prior art, even if the powder or powder particles are small, when the powder or particles of the herbal material are chewed, the taste or odor is concentrated and the bitterness However, in this embodiment, since the herbal ingredients are mixed in the form of a liquid having a high viscosity as described above, uniform flavor and flavor can be delivered from the entire cookie, so that the bitterness unique to the herbal ingredients is not concentrated, It is possible to enjoy the taste and aroma of the herbal materials.

In particular, since fruit juice is mixed at a higher weight ratio than that of herbal ingredients, the taste and flavor of the fruit are felt higher than the taste and flavor of herbal ingredients, and the occurrence of irritating taste and flavor such as bitter taste due to herbal ingredients can be suppressed have.

After that, additional materials necessary for the production of cookies such as bamboo salt, rice flour and walnut cake are finely crushed to prepare a powder (step S40). In other words, a material having a strong taste or odor such as a herbal ingredient or a fruit is mixed with a fluid such as blue to produce an overall balanced taste and odor, while a taste or odor such as bamboo salt, rice flour, Instead of reducing the consumer's taste, consumers can enjoy the taste and smell of the ingredients are mixed in the form of powder to make cookies.

Thereafter, only the whites of the eggs are separated to whip the whites of the eggs, and the meringues are prepared by inserting the one-packed sachet (Step S50).

In this case, the oriental sweet potato may be produced by whipping the egg whites at a high speed while mixing an appropriate amount according to the preference, so that the effect of mixing the oriental herb, which is a fluid having a high viscosity, and the effect of producing whipped meringues can be achieved at the same time have.

As described above, in this embodiment, meringue is manufactured to manufacture cookies. In contrast to the conventional cookies, which are heavy in cookies manufactured through a molding frame by simply mixing dough and have a high sense of density, , It has a low density and a good texture, and can be manufactured more crisply by a baking process described later, so that it is possible to manufacture a cookie which is relatively well digested.

Particularly, in the case of using the meringue, there is a problem that uniform mixing of the sugar or herbal medicine materials is difficult because of the problem that the whipped meringue sinks when the powder such as sugar or the herbal medicine material is mixed as in the prior art. However, in the present embodiment, since the one-component blue liquid, which is a fluid, is mixed, the whipping state of the meringo can be maintained and mixed evenly.

Thereafter, the crushed powder is put into the meringue and the powder is mixed (step S60). In this case, when the meringue is whipped at 100%, it is difficult to mix the whipped and mixed. Therefore, when the whipping process of the meringue reaches about 70 to 80%, it is preferable to mix the crushed powder Do.

Further, the crushed powder can form a space in the interior of the whipped meringue and can calm the swollen state of the whipped meringue when it is generally mixed evenly with the meringue, so that the crushed powder is not evenly mixed into the interior of the meringue, It is advisable to mix only to the extent that the powder is visible from the outside.

Thereafter, the whipping state of the meringue is maintained to form a cookie shape (step S70).

In this case, in order to maintain the whipping state of the meringue, it must be molded within a short time, and various forms can be formed according to the shape of the cookie required.

For example, when the meringue is molded, it can be formed into various cookie shapes using a sachet or deformer.

Thereafter, the molded meringue is baked to complete the cookie (step S80).

[Test Example]

In order to confirm the characteristics of the cookies produced by the present embodiment, a sensory test was performed on the cookies produced by the present embodiment and the cookies produced by the conventional art. Specifically, 20 persons were randomly selected as test subjects for the sensory test, and the same amount was taken in the separate space for the same time period and evaluated subjectively.

The evaluation results are shown in Table 1 below. Odor 1 corresponds to smell through the nose before tasting, odor 2 corresponds to smell generated from cookie during the tasting process, It corresponds to the texture of the cookie, and the taste is the criterion that corresponds to the taste of the whole cookie. In addition, the preference is an average obtained by summing the scores by subjectively scoring nine points.

In the meantime, the embodiment corresponds to the one-way cookie manufactured through one embodiment of the present invention described above, and the comparative example is a cookie manufactured in the same size as that of the above embodiment. The butter is loosened with a whip, After dissolving the eggs, the eggs were loosened to prepare a soft creamy state. Powdery, baking powder and herbal ingredients were added to the cream, and the mixture was baked.

That is, the above comparative example uses a conventional method of manufacturing a herbal cookie, and does not include the novel processes of manufacturing fruit blue, preparing meringue, and mixing fruit fruit and powder, as in this embodiment.

As shown in the results of the following Table 1, the cookies produced according to the present example had a relatively fragrant smell, and had crispy and light texture, and the flavor of the fruit was not so strong On the other hand, in the cookies prepared by the comparative example, the smell of herbal materials remained, the smell or taste remained, the heavy and dense texture of the cookies, and the fragrance of the herbal ingredients were strong or the taste of the herbal ingredients remained in the mouth.

In addition, the overall preference of the cookies produced by this example was higher than that of the comparative examples.

[Table 1] Test example Result

According to the embodiments of the present invention, since the cooked rice is prepared by mixing the juice of herbal ingredients with fruit juice, and then the cooked rice is prepared and the meringue is prepared, The flavor and taste of the herbal ingredients can spread evenly throughout the cookie, so that the smell and taste of the herb cookie is improved and the texture is improved. In other words, the unique smell and taste of herbal ingredients are not concentrated, and only the fragrant herbal ingredients can be felt as a whole.

In particular, the oriental herb is manufactured on the basis of fruits and vegetables and mixed with the meringue, so that the good smell and taste can be felt by the fruit purse over the entire cookie, and the smell and taste Balanced and improved.

Further, since the cookies are formed by molding on the basis of the meringue, various shapes can be easily manufactured and the degree of crispness of the cookies is improved, so that the texture of the cookies is improved compared to the conventional cookies having a high density feeling.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the present invention as defined by the following claims. It can be understood that it is possible.

The method of manufacturing a one-way cookie according to the present invention has industrial applicability that can be used for the production of a cookie containing a medicinal herb.

Claims (3)

Mixing water and herbal ingredients at a weight ratio of 100: 3 to block the loss of steam and boil to extract the bulk of the herbal material;
Mixing the organic sugar and the fruit at a weight ratio of 1: 1 to 1: 2, storing the organic sugar until the organic sugar is completely melted, and soaking the fruit blue;
Mixing the juice and the fruit cellulase in a weight ratio of 2: 8 to prepare a one-component gel;
Bamboo salt, rice flour and walnut crumbles are finely crushed and made into powder:
Preparing a meringue by whipping the whites of the egg whites and filling the one-sided mouthfuls;
Mixing the crushed powder into the meringue to a state where the powder is visible from the outside when the whipping process of the meringe reaches 70 to 80%;
Maintaining and maintaining the whipping state of the meringue; And
Baking the molded meringue,
The method of manufacturing a one-way cookie according to claim 1, wherein the one-sided material is a bellflower, a quince, an omelet, a hinoki or a mushroom, and the fruit uses citron, lemon or grapefruit. delete delete

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