KR101991848B1 - Method for Manufacturing Black Barley Cracker - Google Patents

Abstract

The black barley cracker prepared by the method according to the present invention is black and black barley powder is mixed with an appropriate amount of the flour of the cracker to satisfy the aesthetic preferences of consumers to stimulate the appetite, anthocyanin with antioxidant, antimutagenic, anticancer and anti-inflammatory effect It contains a large amount of various nutrients, including health functional foods can be utilized. In addition, because the use of roasted black barley does not produce the smell of raw grains, the flavor of roasted black barley is increased in the cracker can improve the olfactory preference of consumers.

Description

Method for Manufacturing Black Barley Cracker

The present invention relates to a cracker comprising a roasted black barley powder and a method for producing the same.

Cracker (cracker) is a biscuit-like thin and hard baked cookie made mainly of flour and yeast, and the origin of the cracker is crack, which means that the crack is broken.

Crackers are similar to biscuits, but differ in that they are inflated to some extent and then baked by yeast fermentation. Soda crackers with soda are common, but there are other cheese crackers with cheese and graham crackers with graham (non-venous barley). Recently, chicken broth, raisins, etc. Various kinds of crackers are provided. Crackers are not only sweet and light, but also have a fragile texture. They are often used as snacks or meals, and can also be used as canapes or dry snacks.

General cracker manufacturing method uses flour, butter, milk, egg, sugar, baking powder, etc., add flour to soft butter, mix, add liquids such as milk, make dough, cool and push thin And calcined in an oven.

On the other hand, barley ( Hordeumvulgare L.) is the second most important basic food after rice in our diet. It is mainly used for mixing in the form of barley rice, wheat wheat, and bran. Also contains abundant protein, calcium and fiber. In addition, barley contains a large amount of functional nutrients β-glucan, hydrocinnamic acid and arabinoxylan, which are not included in general grains such as rice and wheat.

Colored barley strains developed in various varieties in Korea were reported to have high electron donating ability, SOD-like activity, lecithin oxidation inhibitory activity and radical scavenging activity. In particular, the anthocyanin content of black barley is reported to be higher than that of purple or blue barley, and it is about 4 times higher than that of black soybean or black rice which is known to have high anthocyanin content. It has been found to have anticancer and anti-inflammatory effects.

Functional foods using colored barley are provided in Korean Patent No. 10-1270013 and Korean Patent No. 10-1270018 to provide a manufacturing method of confectionery containing blue barley powder. Odor may occur, there is a problem of reducing the olfactory preference of the consumer.

As such, attempts to use colored barley as a health functional food continue, but there are still many problems to be solved in order to be applied to crackers where crispy texture and clean flavor are important.

Accordingly, it is an object of the present invention to provide a cracker manufacturing method that is excellent in both nutrition and functionality without lowering consumer preference by applying black barley containing a large amount of healthy nutrients to crackers.

In order to achieve the above object, the present invention provides a method for producing black barley cracker comprising the following steps:

Roasting black barley and pulverizing it;

80 to 95 parts by weight of the roasted black barley powder, 18 to 22 parts by weight of sugar, 5 to 9 parts by weight of baking powder, 1 to 3 parts by weight of salt, 4 to 8 parts by weight of roasted sesame seeds, black tooth seed Preparing a dough by mixing 2 to 6 parts by weight, 55 to 65 parts by weight of butter and 90 to 95 parts by weight of milk;

Refrigerating the dough;

Molding the dough; And

Firing the dough in an oven.

In the present invention, the refrigeration stop may be performed for 180 to 300 minutes.

The method of the present invention may further comprise applying a coating before firing the dough.

In the present invention, the firing may be performed for 13 to 17 minutes in an oven set to an upper temperature of 180 to 190 ℃ and a lower temperature of 180 to 190 ℃.

The black barley cracker prepared by the method according to the present invention is black and black barley powder is mixed with an appropriate amount of the flour of the cracker to satisfy the aesthetic preferences of consumers to stimulate the appetite, anthocyanin with antioxidant, antimutagenic, anticancer and anti-inflammatory effect It contains a large amount of various nutrients, including health functional foods can be utilized. In addition, because the use of roasted black barley does not produce the smell of raw grains, the flavor of roasted black barley is increased in the cracker can improve the olfactory preference of consumers.

1 shows a process for producing black barley crackers according to an embodiment of the present invention.
Figure 2 is a photograph showing a black barley cracker manufactured by an embodiment of the present invention.

Hereinafter, specific embodiments of the present invention will be described in detail. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. In general, the nomenclature used herein is well known and commonly used in the art.

The present invention relates to a method for producing black barley crackers containing roasted black barley powder.

The manufacturing method of the present invention may include the following steps:

Roasting black barley and pulverizing it;

80 to 95 parts by weight of the roasted black barley powder, 18 to 22 parts by weight of sugar, 5 to 9 parts by weight of baking powder, 1 to 3 parts by weight of salt, 4 to 8 parts by weight of roasted sesame seeds and black tooth seed based on 100 parts by weight of gravity Mixing 2 to 6 parts by weight;

Adding 55 to 65 parts by weight of butter to mix;

Putting 90 to 95 parts by weight of milk and mixing to prepare a dough;

Refrigerating the dough;

Molding the dough; And

Firing the dough in an oven.

Roasting the black barley may be carried out by firing at 200 to 280 ℃ for about 1 minute. For example, it is possible to roast using an electric vibration roaster.

In the present invention, by using the roasted black barley powder to produce a cracker to reduce the occurrence of the barley-specific raw grain odor, and increased the aroma of fragrance to increase the olfactory preference of the consumer.

Black barley roasted by the above method is preferably ground in powder form.

The black barley is roasted and powdered to prepare a dough. The dough is 80 to 95 parts by weight of the roasted black barley powder, 18 to 22 parts by weight of sugar, 5 to 9 parts by weight of baking powder, 1 to 3 parts by weight of salt, 4 to 8 parts by weight of roasted sesame seeds and black based on 100 parts by weight of gravity 2 to 6 parts by weight of chia seeds are weighed and mixed (Fig. 1 (a)), 55 to 65 parts by weight of soft butter is added to the mixture and mixed (Fig. 1 (b)), and then 90 to 95 parts by weight of milk is added and mixed Can be prepared.

At this time, the sugar is preferably using a sugar powder, and the roasted sesame seeds and black chia seeds are added to the black barley cracker of the present invention to further enrich the flavor, as well as various nutrients such as dietary fiber and minerals. Can provide.

After the dough is prepared, it is preferable to rest for 180 to 300 minutes at a refrigeration temperature of 0 to 10 ℃.

The dough can be squeezed with a push pin to form a thin film having a thickness of 3 to 7 mm, and then cut into a desired size to be used (Fig. 1 (c)). In one embodiment of the present invention was used to cut the dough to a size of about 15 x 200mm.

The finished dough can be decorated by applying a coating to the surface and sprinkling with sesame seeds and black tooth seeds. In this case, the coating agent used may be a commercially available glaze product, and for example, glaze products including sunflower oil, milk protein, skim milk powder, modified starch, glycerin fatty acid ester, carrageenan, sodium diphosphate, and the like may be used. have. Stir-fried sesame seeds and black tooth seeds can be decorated on the surface of the cracker so that consumers can feel both visual and tasteful.

The finished dough can be baked in an oven to complete the crackers. The firing may be performed for 13 to 17 minutes in an oven set at an upper temperature of 180 to 190 ° C and a lower temperature of 180 to 190 ° C.

The black barley cracker produced by the above process has a form as shown in FIG. The black barley cracker prepared by the method of the present invention may be blended with black flour of the black barley powder in an appropriate amount with the flour of the cracker to meet the consumer's aesthetic preference.

In addition, since it contains black barley powder containing a large amount of nutrients, it is effective for antioxidant, antimutation, anticancer and anti-inflammatory, and the savory flavor of roasted black barley can be increased in crackers to improve the olfactory preference of consumers.

Hereinafter, the present invention will be described in more detail with reference to the following examples. However, these examples show some experimental methods and compositions in order to illustrate the present invention by way of example, the scope of the present invention is not limited to these examples.

EXAMPLE

Example 1

The black barley (black nuri) was baked by baking at 250 ° C. for about 1 minute using an electric vibration roaster, and then ground in a mixer to powderize.

Gravity 400g Gravity Flour (Cheil Cheil) 400g, Roasted Black Barley Powder 352g, Sugar Powder 80g, Baking Powder (Genico Foods) 28g, Sea Salt (Sinuido Sea Salt) 8g, Fried Sesame Seeds (Cheonghakdong) 24g and Black Chia Seed 16g It was.

240 g of the processing butter (PEF225) was mixed into the mixture little by little. When butter was added, 370 g of milk (Seoul milk) was added and mixed to complete the dough.

After the dough was completed, put in the refrigerator and allowed to rest for 200 minutes.

After rest, the dough was pushed with a tack to form 5 mm thick and cut to 15 x 200 mm. Glaze (easy glaze) was applied to the cut dough, and 3 g of fried sesame seeds (chunghakdong) and 3 g of black tooth seed were spread evenly.

The dough was placed in a deck oven and fired at the upper and lower temperatures of 185 ° C. for 15 minutes to complete black barley crackers.

Comparative Example 1

Black barley crackers were prepared in the same manner as in Example 1, except that the black barley was immediately powdered without roasting.

Comparative Example 2

Crackers were prepared in the same manner as in Example 1, except that blue barley was used instead of black barley.

Comparative Example 3

Black barley crackers were prepared in the same manner as in Example 1, except that 430 g of black barley powder was used.

Experimental Example: Sensory Test

The sensory test was performed on the appearance and taste of the crackers prepared in Examples and Comparative Examples.

Ten randomly selected males and females were sampled in the crackers of Example 1 and Comparative Examples 1 to 3, and then examined by the items of appearance, texture, flavor and overall preference of the crackers. The degree of preference was examined and the average was shown in the table below.

Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Cracker appearance 9 9 7 6 Texture 10 9 9 7 zest 10 6 8 6 Overall preference 10 7 8 7

As can be seen from the table, the black barley cracker of the embodiment of the present invention received excellent evaluation in all items, but Comparative Examples 1 to 3 showed a somewhat lower level of acceptability.

Specifically, in the case of Comparative Example 1, which used black barley without roasting, a distinctive grain odor of barley occurred in the cracker, and received a very low score in flavor. In the case of Comparative Example 2, which used blue barley instead of black barley, in appearance of crackers The score was lower and the flavor was somewhat less than that of black barley.

In addition, in Comparative Example 3, which used more black barley powder than wheat flour, too much black was added to obtain a low score in appearance, and the fragrance of black barley was too strong, indicating a low degree of taste in texture and flavor.

Black barley cracker of the present invention by using the appropriate amount of black barley roasted in the line without sacrificing the texture and flavor of the existing crackers, adding the flavor and nutritional components of the roasted black barley, greatly improved the consumer's preference.

From the above description, those skilled in the art will appreciate that the present invention can be implemented in other specific forms without changing the technical spirit or essential features. In this regard, the embodiments described above are to be understood in all respects as illustrative and not restrictive. The scope of the present invention should be construed that all changes or modifications derived from the meaning and scope of the following claims and equivalent concepts rather than the detailed description are included in the scope of the present invention.

Claims (4)

Process for preparing black barley crackers comprising the following steps:
Roasting black barley at 200 to 280 ° C., followed by powdering;
80 to 95 parts by weight of the roasted black barley powder, 18 to 22 parts by weight of sugar, 5 to 9 parts by weight of baking powder, 1 to 3 parts by weight of salt, 4 to 8 parts by weight of roasted sesame seeds, black tooth seed Preparing a dough by mixing 2 to 6 parts by weight, 55 to 65 parts by weight of butter and 90 to 95 parts by weight of milk;
Refrigerating the dough at 0-10 ° C. for 180-300 minutes;
Molding the dough; And
Baking the dough in an oven set at an upper temperature of 180 to 190 ° C. and a lower temperature of 180 to 190 ° C. for 13 to 17 minutes.
delete The method of claim 1,
Further comprising the step of applying a coating before baking the dough, black barley cracker manufacturing method.
delete

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