KR101783925B1 - Method for producing cookies using momordick charantia - Google Patents

Abstract

More particularly, the present invention relates to a method for preparing a cookie using flounder, egg, purified water, cocoa butter, salt, 16% by weight of the prepared butter was dissolved and softened, and 0.1% by weight of salt was added and mixed. Mixing 32.1% by weight of eggs into the butter mixed with salt in equal to 3-5 portions, mixing and mixing 3.7% by weight of the prepared fermented milk solids; 32.1% by weight of the prepared whole flour and 3.2% by weight of cocoa were sieved and evenly mixed, 12.8% by weight of purified water was added thereto, mixed, kneaded and aged in a freezer for 20-30 minutes. Shaping the dough cookie into a shape that the dough is put into a syringe bag made of cone and a cookie press is placed on a roasting iron plate; The present invention relates to a method of manufacturing a cookie by placing a baked iron plate on which the cookie is placed in an oven, baking it, and packing it in a predetermined unit. The present invention relates to a method of manufacturing a cookie by fermenting a fermented yeast solid, And solving the problems that occur when only flour is taken by solving the problem of eating cookies or bread mixed with Yeoju solids and by developing the consumption field of Yeoju to promote the consumption of Yeoju, The present invention relates to a cookie making method using a fermented yeast so as to have an effect of increasing income.

Description

[0001] METHOD FOR PRODUCING COOKIES USING MOMORDICK CHARANTIA [0002]

The present invention relates to a method of manufacturing cookies using a fermented yeast, and more particularly, to a method for producing cookies using a fermented yeast, and more particularly, to a method for producing cookies by fermenting a yeast Yeast, The present invention relates to a method of manufacturing a fermented rice cookie which can provide a cookie useful for health.

In general, cookies are made by mixing flour, salt, sugar, milk, butter, and other additives, and then shaping them into cookie presses and baking them in the oven.

Such conventional cookies contain flour and sugar, and taste is sweet. However, when they are repeatedly eaten, they cause cavities, obesity and adult diseases.

In the prior art of this field, "Lotus root cookie and its manufacturing method" of Patent Publication No. 10-2014-0085367 (published on July 07, 2014) (hereinafter referred to as & A method for manufacturing a lotus root cookie, comprising the steps of: preparing a material for a powder, a white sugar, an egg, a butter, a edible oil, a roasted dried lotus root, a lotus powder, a rice wine, An egg foam forming step of foaming the egg with egg whites and egg whites with a whisk; A kneading step of mixing the egg powder, white sugar, butter, edible oil, roasted dried lotus root powder, lotus root powder, dried rice wine, and powdered milk to prepare a batter; A cookie shape forming step of removing the dough in a cushion shape to form a cookie shape; A maturing step of aging the dough formed into a cookie shape in a refrigerator; A lotus root cookie comprising a baking step of brewing the aged dough in an oven and a method for manufacturing the same are disclosed.

In the prior art, all the compositions for producing cookies are in the form of a powder, which results in poor masticatory ability because there is no taste of chewiness, and there is no solid matter in the prepared cookies, so that the composition can not have a fiber effect.

In the process of processing with fine powder such as wheat flour, the nutrients in the wheat disappear during the ripening process and the absorption rate is rapidly increased. Therefore, when the insulin of the body goes up and down during the many years of taking, There is a problem in that the activity for digesting it in the stomach and intestines is reduced and the function of the digestive power is decreased and the stomach is attached to the intestinal wall.

Korean Patent Publication No. 10-2014-0085367

The present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to provide a chewable chewing gum by fermenting Yeoju in the manufacture of cookies, mixing chewed gum solids with chewing gum, and improving the digestive activity by the fiber of the solids in the stomach and intestines, The purpose of this study is to provide a cookie gourd that helps to improve health by combining the efficacy of dietary fiber, the effect of improving diabetes and the effect of diarrhea which has the effect of preventing hyperglycemia, The present invention relates to a method and a composition of a sugar-free sweet potato cookie for the purpose of increasing income of a production farm.

In order to achieve the above object, the present invention provides a method for preparing a cookie cake.

[Yeoju fermentation process]

The step of removing the gill seeds in half after selectively washing the raw gill:

Placing the seedless bean and sugar in a vessel at a weight ratio of 50:40 and mixing;

The mixture of the above-mentioned yeast and sugar was flipped 3 times once every 3 days, and 2 parts by weight of the sugar 100 used in the mixing step was mixed with 2 parts by weight of the sugar, Sealing;

After the sugar was dissolved and sufficiently impregnated in the flaxseed mixture with the sugar, it was transferred to Onggi Dock, and 4 parts by weight of 100 parts by weight of the sugar and 50:40 by weight of sugar were mixed with new sugar. Covered with a broad-cloth and sealed, and fermented for 6 months;

The fermented yeast is fermented for 6 months after fermented for 6 months. The fermented yeast is fermented for 1 year and 6 months after wrapping the filter cake in the filter cloth and wrapping it in a separate gland cloth.

[Yeoju Cookie Manufacturing Process]

Preparing a material for preparing whole wheat flour, fermented sausage solids, eggs, purified water, cocoa butter, salt as a composition for making a sweet potato cookie;

16% by weight of the prepared butter was dissolved and softened, and 0.1% by weight of salt was added and mixed.

Mixing 32.1% by weight of eggs into the butter mixed with salt in equal to 3-5 portions, mixing and mixing 3.7% by weight of the prepared fermented milk solids;

32.1% by weight of the prepared whole wheat flour and 3.2% by weight of cocoa were sieved and evenly mixed, 12.8% by weight of purified water was added thereto, mixed, kneaded and aged in a freezer for 20-30 minutes.

Placing the dough in a syringe bag shaped like a cone and shaping the dough cookie into a shape to be made by using a cookie press on a roasting iron plate;

The baked iron plate on which the cookie is placed is placed in an oven, baked, and then packaged in a predetermined unit. The sugar-free cookie without sugar is prepared during the manufacture of the cookie.

[Yeoju bread making process]

The above-described fermented milk solids are used to prepare wholemeal flour.

The composition of the loam bread consisted of 40% by weight of whole wheat flour, 13% by weight of fermented yeast solids, 10% by weight of powdery powder of fermented yeast solids, 25% by weight of sweet potato bottoms, 8% 1% by weight of a pulverizer.

The yeast cookies according to the present invention are prepared by fermenting Yeoju and cutting the resulting yeast solids into soybean or bean powder and mixing them with whole wheat flour produced in Korea to produce cookies to provide chewiness and fiber to improve the intestinal activity At the same time, Yeoju 's efficacy is derived from cookies, so that it provides a sugar - free rice cookie to help health.

The present invention relates to a fermented Yeoju solids which can be used to produce cookies or breads and to have the effect of Yeoju and to have chewiness when eating cookies or breads mixed with Yeoju solids, In addition, the present invention has the effect of increasing the income of the Yeoju production farmers by promoting consumption of Yeoju by developing the consumer field of Yeoju.

Fig. 1 is a block diagram showing a process for producing a cookie according to the present invention.

Hereinafter, embodiments of the present invention will be described in detail.

Before describing the cookie making method of the present invention, the effect of the fillet used in the present invention is as follows.

Yeoju's most representative efficacy is known to have the effect of improving diabetes. This is because Yeoju contains a large amount of vegetable natural insulin in Yeoju, which is a kind of peptide, especially in fruits and seeds, which burns sugar in the liver, prevents glucose from resynthesis in the human body, Is known to have the effect of blocking hyperglycemia.

In addition, the carotene ingredient in Yeoju is known to be effective in promoting the function of the pancreas, and it also improves the incompetence of diabetic patients, which is very helpful for exercise therapy in diabetic patients, and is a complication of diabetic retinopathy It is also known that Yeoju is effective for diseases such as myocardial infarction stroke.

Beta-carotene contained in Yeoju is absorbed into the body and it turns into vitamins, which is good for eye health. It has effects on eyesight improvement and presbyopia. Vitamin C is more than strawberry or lemon. Potassium, iron and minerals It is known to have a lot of effect for enhancing skin beauty and immunity. [Excerpt from Naver Knowledge Baguchi Yeoju Efficacy]

Hereinafter, a method of manufacturing a cookie and a bread of the present invention having the above-described effects will be described.

In the present invention, a process of fermenting Yeoju must first be carried out in order to prepare Yeoju cookies or Yeoju bread.

 [Yeoju fermentation process]

Step 1: Selecting, washing, and removing seeds

Yeoju is like a loofah, the stem grows, the stem grows, and the fruit grows. The first fruit is green, and there are a lot of protrusions on the outer surface. When the fruit is harvested, it turns yellow from June to September Use the harvested leaves.

Therefore, when making a pickle, yellow is changed to yellow before harvesting, but for use in cookies, berries are changed from yellow to yellow, and then harvested in a solid state.

In this process, select only the hardened and unmodified quality of the harvested Yeoju mud, mixed or foreign matter, and clean it 2-3 times in clean water and dry the fish completely.

The gauze is removed in half by the dried fish.

Step 2: Mixing with Yeoju and Purple (Sugar)

In the above step, the gauze removed in half is mixed in a separate container so that the weight ratio of the saccharide to the sugar is 50:40.

At this time, it is preferable that the weight ratio of flaxseed and sugar is 50:40 in order to prevent excessive mixing of sugar and 50:40 weight ratio in terms of the fibrous nature of flax seed.

However, there is no problem in the fermentation even when the weight ratio of sweet potato and sugar is 50:50 as in the conventional method. However, in order to prevent the sweet taste of the moon and the solids of the sweet potato from getting too much when the sugar is excessively introduced, And sugar ratio of 50:40.

Step 3: Invert step so that sugar is evenly absorbed in Yeoju

In the above process, mix Yeoju and sugar, flip three times every 3 days, and sprinkle sugar over top.

At this time, the amount of the sugar to be covered on the top is evenly mixed on the top with 2 parts by weight of 100 parts by weight of the sugar when mixed with the first saccharide,

Step 4: Aging and fermentation step

In the above process, sugar is melted and sufficiently impregnated in the flaxseed mixture mixed with sugar, and then transferred to Onggi Dock.

The amount of sugar melted and absorbed in the flesh of Yeoju is minimum 2 days to 1 week depending on the external temperature of the stored place and the volume of Yeoju flesh.

In this way, when sugar is completely dissolved and absorbed in the flesh of Yeoju, it is transferred to onggi poison.

Since the fermentation is carried out more effectively than the other fermentation vessels, the fermentation is carried out on the Onggi Dock, and the fermentation is carried out on the top of the pot. 4 parts by weight of sugar is covered, and then the mouth of the pot is covered with a broad cloth and sealed and fermented for 6 months.

Step 5: Separation of Yeast Fermented Liquor and Flesh Solids

The 6 month fermented Yeoju is filtered by filter cloth, and the Yeoju pulp solids are separately separated and stored in a separate gauze cloth.

In this process, the fermented broth separated from the fermented broth is stored in a broad-gauge cloth to maintain its freshness, since the fermented broth is separated from the fermented broth and is not used immediately.

In addition, the fermentation broth separated from Yeoju solids is once again placed on Onggi - do, and the entrance is sealed with a broad - leaved cloth and fermented for 1 year and 6 months.

[Yeoju Cookie Manufacturing Process]

Step 1: Yeast cookie material preparing process

In this process, a material composition is prepared in advance in order to make a cookie.

As a composition for manufacturing a sweet potato cookie, a preparation is made of a whole wheat flour produced in Korea, a fermented sweet potato solid produced in the fermentation process, egg, purified water, cocoa, butter, and salt.

Egg prepared in this process is preferably fertilized but there is no problem of unsteadiness.

In addition, the prepared fermented yeast solids are cut into soybean beans and red beans if necessary.

Step 2: Step of mixing butter and salt

In this process, butter and salt are mixed first among the compositions prepared for preparing cookies.

To mix the butter with the salt firstly, since the butter is made of the lumps, it is impossible to mix with the whole wheat flour. Firstly, 16 wt% of the prepared butter is melted and softened, then 0.1 wt% of salt is added and mixed.

Step 3: Mixing step with egg and fermentation solids

32.1% by weight of eggs are mixed into the butter mixed with salt equally in three to five portions while being mixed, and then 3.7% by weight of the prepared fermented milk solid is mixed.

Since the egg maintains its viscosity, it can not be mixed well if it is put into the butter mixed with salt at a time. Mix the butter 32.1% by weight evenly 3-5 times while stirring the butter.

After the eggs are mixed, 3.7 wt% of the fermented milk solid prepared in the predetermined size is added and stirred to evenly mix.

Step 4: Mixing the whole wheat flour and kneading

32.1% by weight of whole wheat flour and 3.2% by weight of cocoa prepared in a mixture of egg and sake solids were mixed and stirred while spraying a whole wheat flour and a cocoa powder with a usual flour sieve. 12.8% by weight of purified water was added thereto, And then mature for 20-30 minutes in the freezer.

Fifth step: Cookie shaping step

In this process, the aged dough is put into a bag like a cocktail, and a cookie press having a formation which is made to be made on a griddle plate is put, and the bag is filled with a dough in a cookie press.

The cookie dough used in this process is kneaded to the extent that it is squeezed by putting it in a sachet.

Step 6: Cooking step

The baked iron plate on which the shaped cookie is put is placed in an oven, baked, and packaged in a predetermined unit, thereby manufacturing a sugar-free cookie.

The cookie of the present invention thus produced has a mixed state of the fermented yeast solids so that it has a texture that is chewed when the cookie is eaten, and thus has an effect of stimulating salivary glands and improving chewing ability.

[Yeoju bread making process]

As another embodiment of the present invention, the method of manufacturing the prawn bread of the present invention uses the prawn solids fermented through the fermentation process to produce the prawn bread of wholemeal flour. More specifically,

Step 1: Material preparation step

10% by weight of flour obtained by pulverizing fermentation solid matter, 25% by weight of sweet potato bran, 8% by weight of egg, 3% by weight of starch syrup and 1% by weight of baking powder . In the present invention, sugar is not used in the manufacture of bread as in the method of manufacturing a cookie.

Step 2: Mixing the ingredients with a kneader

10% by weight of egg yolk powder, 8% by weight of eggs, 3% by weight of starch syrup and 1% by weight of baking powder are mixed in a kneader, and the mixture is mixed with 40% by weight of prepared whole wheat flour, 13% by weight of fermented syrup solids,

At this time, since each material has a lot of water, the dough is made even if no separate purified water is mixed.

Step 3: The step of putting the sweet potato balsam into the dough of the bread shape

The dough mixed in the kneader was put into a molding machine and molded into a bread shape. A sweet potato dipping machine was installed at one side of the bread molding machine. In the dipping machine, 25 wt.% Of sweet potato dipping was put in the bread dough, Allow sediment to enter.

At this time, the bread is molded in the shape of bread in the state that the sweet potato sediment is contained in the bread, and it is put on the grilling iron plate.

Step 4: Oven baking step

The bread formed in the bread-making machine is baked in an oven while being put on a griddle plate, and then individually packaged.

As described above, according to another embodiment of the present invention, the bread is produced by mixing the fermented milk solids in the room, so that it is possible to have a feeling of being chewed when eating.

As described above, the present invention has the effect of activating the gastrointestinal function during the production of cookies or by mixing the fermented milk solids in the production of breads, that is, it has the effect of activating the gastrointestinal function when eating. That is, The present inventors have found that there is a problem that the functional activity of the flour product is deteriorated when the flour product is taken over a long period of time. However, the present invention improves the chewing ability by mixing the fermented yeast solid product , And has an effect of activating the function of the intestine to decompose the fiber.

In addition, since the present invention takes the nutrients contained in Yeoju together by mixing Yeoju with the Yeoju, the beta-carotene ingredient contained in the Yeoju is changed into vitamins as it is absorbed into the body, Improvement, and presbyopia. It has more vitamin C than strawberry or lemon. It contains potassium, iron, and minerals that give off sodium, and it is known to be effective for enhancing skin beauty and immunity. There is an advantage to help.

Further, the present invention has an effect of increasing the income of Yeoju farmers by diversifying the application range of Yeoju.

In particular, the present invention has the advantage of providing sugar-free cookies and breads by using the yeast solids fermented with sugar without using cookies or bread-making sugars directly.

Claims (4)

The step of removing the gill seeds in half after selectively washing the raw gill:
The seeds and the sugar from which the seeds have been removed are put into a container at a weight ratio of 50:40. After 6 months of fermentation, the yeast is filtered with a filter cloth to prepare a fermentation solid. And
Preparing ingredients to prepare whole wheat flour, eggs, purified water, cocoa butter, salt;
16% by weight of the prepared butter was dissolved and softened, and 0.1% by weight of salt was added and mixed.
Mixing 32.1% by weight of eggs into the butter mixed with salt in equal to 3-5 portions, mixing and mixing 3.7% by weight of the prepared fermented milk solids;
32.1% by weight of the prepared whole wheat flour and 3.2% by weight of cocoa were sieved and sprayed evenly over butter and mixed with 12.8% by weight of purified water while mixing, followed by kneading in a freezer for 20-30 minutes.
Shaping the dough cookie into a shape that the dough is put into a syringe bag made of cone and a cookie press is placed on a roasting iron plate;
And baking the baked iron plate on which the cookie is placed in an oven, and then packing the baked iron plate in a predetermined unit. The method according to claim 1,
The step of preparing the fermentation solid
The step of removing the gill seeds in half after selectively washing the raw gill:
Placing the seedless bean and sugar in a vessel at a weight ratio of 50:40 and mixing;
The mixture of sugar and the mixture is mixed three times each three days, and the mixture is topped with fresh sugar. The mixture is sprayed with 2 parts by weight of fresh sugar each time, ;
After the sugar was dissolved and sufficiently impregnated in the flaxseed mixture with the sugar, it was transferred to Onggi Dock, and 4 parts by weight of 100 parts by weight of the sugar in the step of mixing the flaxseed sugar with the sugar on the top was covered with fresh sugar, Covered with a cloth, sealed and fermented for 6 months;
The above-mentioned six month-old fermented Yeoju solids are filtered by a filter cloth, and the pulp is stored in a separate gland cloth, and the liquid phase is put into a pottery gland again, sealed with a broad gill cloth and then fermented for one year and six months. A method for manufacturing a cookie using a fermented yeast, characterized in that the yeast solid is produced. delete A fermentation quasi-cookie produced by the method of claim 1.

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