KR101997963B1 - Cookies composition that can be changed to baby food and method for manufacturing the same - Google Patents

Abstract

The present invention provides a cookie composition having chewiness and convenience while providing balanced nutrition, and a cookie composition capable of being transformed into a soft rice meal-type rice husk so that it can be easily floated in water if necessary, and a method for producing the same.
Accordingly, the present invention provides a method for preparing a rice meal, comprising the steps of: preparing a processed rice flour mixed with a rice flour and a first rice gruel extract; preparing a processed vegetable ground product obtained by mixing a vegetable ground product and a second rice gruel extract; -60 parts by weight of a mixture of the processed rice flour and the processed vegetable crumbs, mixing the crushed mixture with the crushed processed rice flour and the processed vegetable crumbs, and heating the kneaded mixture to 120-220 캜 heat, The present invention provides a method for manufacturing a sweets composition which can be used as a sweets composition.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a cookie composition and a method for manufacturing the same,

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a baby candy composition and a method for manufacturing the same, and more particularly, to a baby candy composition that can be used as a baby food as needed, and a method for manufacturing the same.

When the baby reaches a certain number of months, the gums become hard and the teeth begin to grow. From then on, it feeds the baby with soft and digestible foods such as breast milk and powdered milk, and replenishes the lack of nutrition and makes it familiar with the high-fat type. Therefore, baby food requires nutrition and chewiness.

In the past, each household gave their baby food directly to the baby, but recently, the baby formula that is already manufactured is bought and bought according to the baby's age. However, since most of the commercially available powdered baby foods are freeze-dried fruits and vegetables, they are completely powdered, so the baby does not have to chew and is not suitable for training to get used to the high-type.

On the other hand, in the case of confectionery using rice, most of the products are made by pressing the rice flour or rice flour. These products are produced by adding high heat to the rice, so other nutritional ingredients other than rice can not be added. Because it has the form that is dissolved in water, it is not suitable as substitute for baby foods.

Korean Patent Publication No. 10-2007-0119886 (December 21, 2007)

Accordingly, it is an object of the present invention to provide a cookie composition having chewiness and convenience while providing a balanced nutrition, and to provide a cookie composition which can be transformed into soft rice meal-type rice husk so that it can be easily floated in water as required, and a method for producing the same. .

The present invention provides a method for preparing a processed rice flour comprising mixing rice flour and a first rice husk extract, preparing a processed rice flour mixed with a vegetable crushed and a second rice husk extract, Mixing the crushed mixture with the crushed processed rice flour and the processed vegetable crushed material and kneading the mixture, and heating the kneaded mixture to 120-220 캜 The present invention provides a method for manufacturing a cookie composition which is usable as a baby food containing the above-

According to one embodiment, the processed rice flour is mixed with 100 parts by weight of the rice flour having a water content of 5-20% by weight and 0.005-0.020 parts by weight of the first rice husk extract, and may be pulverized to 50-400 μm.

According to one embodiment, the step of preparing the processed vegetable ground product comprises the steps of (a) firstly grinding vegetables before drying, (b) defrosting the primary pulverized vegetable with water, (c) Mixing the second rice gruel extract with the vegetable ground product and drying at 70-180 ° C, and (d) secondly pulverizing the dried vegetable ground product to a maximum length of 0.5 cm or less.

According to one embodiment, the step (c) comprises mixing the second rice husk extract and the natural preservative with the crushed greens, wherein the natural preservative is selected from the group consisting of mushroom powder, grapefruit seed extract, cinnamon extract, Citronella extract And herbal extracts.

According to one embodiment, the step (c) may include mixing 0.005-0.020 parts by weight of the second rice husk extract with 100 parts by weight of the ground rice cracked product.

According to one embodiment, the kneading step may mix the processed rice flour and the processed vegetable ground product at a weight ratio of 1: 0.05-0.2.

According to one embodiment, the kneading may be performed by mixing at least one selected from the group consisting of Purple, Extract, Red Ginseng and Levan Extract to the creamed mixture.

Further, the present invention provides a cookie composition which can be converted into a baby formula prepared by a method of manufacturing a confectionery composition which can be diverted by the aforementioned baby formula.

According to one embodiment, the cookie composition may be used as a baby food in water.

The sweets composition which can be used as a baby food according to the present invention and the manufacturing method thereof are not only nutritious but also chewy and convenient, but can be immersed in water as needed to be transformed into a baby formula, thereby eliminating the troubles of parents can do.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flowchart showing steps of a method of manufacturing a cookie composition that can be used as a baby food according to an embodiment of the present invention.
Fig. 2 is a flowchart showing the steps of preparing the processed vegetable ground product.

Hereinafter, the present invention will be described in detail with reference to preferred embodiments. Prior to this, terms and words used in the present specification and claims should not be construed as limited to ordinary or dictionary terms, and the inventor should appropriately interpret the concepts of the terms appropriately The present invention should be construed in accordance with the meaning and concept consistent with the technical idea of the present invention. Accordingly, it is to be understood that the constituent features of the embodiments described herein are merely the most preferred embodiments of the present invention, and are not intended to represent all of the inventive concepts of the present invention, so that various equivalents, And the like. Also, throughout the specification, when an element is referred to as "comprising ", it means that it can include other elements, not excluding other elements, unless specifically stated otherwise.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flowchart showing steps of a method of manufacturing a cookie composition that can be used as a baby food according to an embodiment of the present invention.

A method of preparing a cookie composition that can be used as a baby formula according to an embodiment of the present invention includes the steps of preparing a processed rice flour (S10), preparing a processed vegetable ground product (S20), mixing butter and saccharides Step S30, mixing and kneading the processed rice flour and the processed vegetable crumb with the creamed mixture (S50), and firing the kneaded mixture (S60).

Hereinafter, each step will be described in detail.

The step (S10) of preparing the processed rice flour is a step of preparing a processed rice flour mixed with the rice flour and the first rice husk extract, wherein 0.005-0.020 parts by weight of the first rice husk extract is mixed with 100 parts by weight of the rice flour, It can be dried for 48 hours. Thus, when the first rice husk extract is coated on the surface of the rice flour and the first rice husk extract is mixed in an amount exceeding 0.020 part by weight, there is a high risk of rusting the rice flour when the kneaded mixture is baked due to the sugar ingredient in the rice husk extract. In this case, the appearance is deteriorated, the flavor is not only deteriorated, but also an unhealthy ingredient may be produced.

The rice flour is preferably at least one selected from the group consisting of glutinous rice, rice, brown rice, germinated brown rice and black rice. The rice flour may be a dry rice flour or a wet rice flour, but it is preferable that the moisture content is 20% or less in order to prevent shortening of the shelf life However, it is most preferable that the moisture content is 5-20% considering the sensory characteristics.

The first rice gruel extract can be prepared by extracting from rice gruel by hot water extraction method. Preferably, the first rice gruen extract can be prepared by adding 1-10 parts by weight of rice gruel to 100 parts by weight of water and extracting it by hot water.

The processed rice flour is a mixture of the rice flour and the first rice gruel extract in a size of 30-450 mu m, preferably 50-400 mu m, more preferably 50-200 mu m, even more preferably 60-150 mu m, most preferably It is preferable to be produced by pulverizing to a size of 70 to 130 mu m.

The step (S20) of preparing the processed vegetable ground product is a step of preparing a processed vegetable ground product obtained by mixing the vegetable ground product and the second rice extract, and as shown in Fig. 2, (S24) of mixing the second rice gruel extract (S23), drying (S24), and step (S25) of secondly pulverizing the pulverized vegetable matter, . ≪ / RTI > Herein, the vegetables used in the present specification are generic names including cereals, beans, paper, fruits and the like, and the vegetables of the present invention may be replaced with meat, seafood, and the like.

In the primary pulverization step (S21), general vegetables are pulverized before drying. Examples of vegetables include, but are not necessarily limited to, carrots, onions, cucumbers, pumpkins, radishes, mushrooms, branches, potatoes, paprika, sesame leaves, lettuce, squash, sweet potatoes and cabbage. In addition, the size of the ground milled by the first milling step is not particularly limited, but it is preferably 70-130 탆.

Thereafter, the primary pulverized vegetables are boiled or boiled in water (S22). By this, it is possible to suppress the action of enzymes that change the color of vegetables, to maintain green of vegetables, to inactivate enzymes involved in liposuction, to inhibit the destruction of vitamins, and to help digestion . When boiling or boiling primary crushed vegetables, it is advisable to heat the water at 80-100 ° C for 2-5 minutes. In the case of vegetables, the vitamins can be pyrolyzed if heated for more than 5 minutes, and if the vitamins are heated to less than 2 minutes, they will not have the same effect.

Thereafter, the second rice husk extract is mixed with the crushed product of the vegetable oil (S23) and dried (S24). 0.005-0.020 parts by weight of the second rice gruel extract is mixed with 100 parts by weight of the ground vegetable powder, dried, and dried at 70-180 ° C using a drum dryer or a hot air dryer.

Drying of the battered vegetables can be carried out by applying hot air for a short time or drying by freeze drying, but according to a preferred embodiment, hot air of 70-80 ° C is added to the battered vegetables for about 1-2 hours Followed by primary drying, followed by a second low-temperature drying by adding hot air at 50-60 ° C for about 4-7 hours, whereby the drying step can be carried out.

Here, the second rice husk extract may be prepared by a hot water extraction method like the first rice husk extract, and preferably 1-10 parts by weight of rice husk is added to 100 parts by weight of water and the mixture is subjected to hot water extraction.

Meanwhile, it is preferable to add the natural rice preservative and the second rice husk extract to the ground rice flour, and the natural preservative may be mixed with 0.05 to 0.1 part by weight of 100 parts by weight of the ground rice flour.

Herein, the natural preservative may be at least one selected from the group consisting of shiitake mushroom powder, grapefruit seed extract, cinnamon extract, citronella extract and herb extract. When the natural preservative is mixed, bacterial and microorganism proliferation is inhibited, . If the mixing amount of the natural preservative is less than 0.05 part by weight, the preservative effect is insignificant. If the mixing amount of the natural preservative is more than 0.1 part by weight, the preservative effect is significantly lowered and the taste of the cookie composition may be deteriorated.

Thereafter, the pulverized dried vegetable mixture mixed with the second rice husk extract is subjected to second pulverization (S25), wherein the pulverized material has an average length of the longest portion of 0.2-0.8 cm, preferably 0.3-0.7 cm, Is 0.5 cm. When the average length of the longest part of the ground product is less than 0.2 cm, the particles are too small to be chewed, and when the average length exceeds 0.8 cm, the infant is inconvenient to eat.

The step (S30) of making the cream can be made by mixing butter and saccharide and stirring the mixture. The content ratio of butter is 5-80 parts by weight, preferably 10-70 parts by weight, more preferably 20-60 parts by weight, More preferably from 30 to 55 parts by weight, and most preferably from 40 to 50 parts by weight.

The saccharide is not particularly limited as long as it is a sweet substance or ingredient that can be used in the manufacture of food, but it is preferably selected from the group consisting of honey, sugar, fructose, glucose, starch syrup, lactose, sorbitol, maltitol, lactitol, isomalt and xylitol More preferably at least one selected from the group consisting of honey, sugar, glucose, syrup and lactose selected from the group consisting of sugar, fructose, glucose, syrup, lactose, sorbitol and xylitol , Most preferably sugar or starch syrup.

The content of these saccharides is 5-60 parts by weight, preferably 10-50 parts by weight, more preferably 20-35 parts by weight, most preferably 12-14 parts by weight.

That is, the butter to saccharide content ratio is 1: 0.1-10 weight ratio, preferably 1: 0.5-1.5 weight ratio.

The crushed mixture is mixed with the processed rice flour and the processed vegetable crushed product and kneaded (S50). At this time, the processed rice flour and the processed vegetable ground product are preferably mixed in a weight ratio of 1: 0.05-0.2, most preferably 1: 0.01-0.1 weight ratio.

At the time of kneading, the creamed mixture may be kneaded with at least one selected from the group consisting of purple, black ginseng and levan extracts. It is most preferable that the extract is a plant extract to prevent the development of diseases such as atopic dermatitis, allergic rhinitis, asthma or food allergy.

The method for preparing the extract of Guanyin can be performed by hot water extraction, alcohol extraction, organic solvent extraction, supercritical extraction and the like, but it is not particularly limited, and it is preferable to use a hot water extraction method to prepare an extract, ? Used as powder.

It is preferable that the sweetpotato extract is contained in an amount of 2-10 parts by weight in the whole cookie composition. If the content of the extract is less than 2 parts by weight, the effect of enhancing the immunity of the extract can not be secured. On the other hand, if the content of the extract is less than 10 parts by weight, the flavor of the composition is deteriorated, .

Thereafter, the kneaded mixture is heated to 120-220 캜 to prepare gluten-free rice flour. Preferably, the kneaded mixture is heated to 130-190 占 폚, most preferably to 150-180 占 폚 for 10-20 minutes, preferably 11-15 minutes.

The cookie composition prepared by the method of manufacturing a confectionery composition which can be converted into a baby formula according to an embodiment of the present invention is characterized in that the confectionery composition is in the form of baby food in a water of 60-100 캜, preferably 70-90 캜, most preferably 80 캜 Of rice porridge, so it can be easily eaten by the child.

The candy composition according to the present invention can be ingested as baked confection, but can easily be transformed into a baby food form such as porridge if necessary, and thus can be utilized as a substitute for a meal.

Example  One

According to one embodiment of the present invention, a cookie composition which can be used as a baby food is prepared by mixing 4 g of rice husk extract with 200 g of rice flour and drying in a natural state for about 1 to 2 days, pulverizing the same into a 200 mesh size, We prepare rice flour.

On the other hand, carrots, onions, zucchini, potatoes, and paprika were ground to a size of 200 mesh before drying, and the ground vegetables were boiled in boiling water at 100 ° C for 3 minutes. To the poached vegetables were added 0.0002 to the weight of the vegetable rice The mixture was mixed with about 0.001 parts by weight of the vegetable extract, and the mixture was first dried by adding hot air at 70 ° C for about 1 hour, followed by secondary drying by adding hot air at 50 ° C for about 4-7 hours, The resulting mixture was pulverized so as to have a length of the longest side of 0.5 cm, and a processed vegetable ground product was prepared.

On the other hand, 75 g of butter and 50 g of sugar are mixed and made into a cream, then the above-prepared processed rice flour is added to the cream, and 0.1 g of the processed rice flour is further added thereto.

The thus-mixed mixture is kneaded and heated at 180 DEG C for 13 minutes, whereby the cookie composition according to the present invention can be produced.

Thereafter, if desired, the thus-prepared candy composition can be immersed in water at 80 캜 to be used as a baby food.

Example  2

A cookie composition was prepared in the same manner as in Example 1, except that the mixed dough in Example 1 was heated at 150 占 폚 for 15 minutes.

Example  3

A cookie composition was prepared in the same manner as in Example 1 except that the mixed dough in Example 1 was heated at 120 占 폚 for 20 minutes.

Example  4

A cookie composition was prepared in the same manner as in Example 1 except that the mixed dough in Example 1 was heated at 220 캜 for 10 minutes.

Comparative Example  One

A cookie composition was prepared in the same manner as in Example 1, except that the mixed dough in Example 1 was heated at 100 占 폚 for 30 minutes.

Comparative Example  2

A cookie composition was prepared in the same manner as in Example 1, except that the mixed dough in Example 1 was heated at 250 캜 for 8 minutes.

Experimental Example  One

The sensory evaluation of the texture of the cookie composition prepared according to one embodiment of the present invention was performed. The sensory evaluation was conducted on 30 and 40 year - old women living in Seoul with children. At this time, the better the texture, the higher the score was evaluated. The results are shown in Table 1 below.

As shown in Table 1, when the mixed dough prepared according to the conditions of Example 1 of the present invention was heated at a temperature of 180 ° C for 13 minutes, a cookie composition having excellent texture could be produced.

Experimental Example  2

The results are shown in Table 2 below. [Table 2] < tb > < TABLE > Id = Table 2 Columns = 3 < tb >

As shown in Table 2, it was found that the cooked composition prepared according to the conditions of Example 1 of the present invention heated at a temperature of 180 ° C for 13 minutes had excellent solubility for use as a baby food.

While the preferred embodiments of the present invention have been disclosed for illustrative purposes, those skilled in the art will appreciate that various modifications, additions and substitutions are possible, Such modifications and changes are to be considered as falling within the scope of the following claims.

Claims (7)

Preparing a processed rice flour mixed with rice flour and a first rice gruel extract;
Preparing a processed vegetable ground product in which the vegetable ground product and the second rice extract are mixed;
Mixing a butter to saccharide content ratio of 1: 0.1-10 by weight to form a cream;
Mixing and kneading the crushed mixture with the processed rice flour and the processed vegetable crushed product; And
Heating the kneaded mixture to 150-180 占 폚 for 13-15 minutes;
Lt; / RTI >
The kneading may include:
Wherein the creamed mixture is mixed with 2 to 10 parts by weight of the extract of Guaranae extract against 100 parts by weight of the creamed mixture, and then kneaded. The method according to claim 1,
Wherein the processed rice flour is mixed with 100 parts by weight of the rice flour having a moisture content of 5-20% by weight and 0.005-0.020 parts by weight of the first rice husk extract, and pulverized to 50-400 탆. Gt; The method according to claim 1,
Wherein the step of preparing the processed vegetable ground product comprises:
(a) firstly crushing the vegetables before drying;
(b) dipping said primary pulverized vegetable into water;
(c) mixing the second rice husk extract with the crushed vegetable fat and drying at 70-180 캜; And
(d) secondarily pulverizing the dried vegetable ground product to a maximum length of 0.5 cm or less;
By weight of the composition. The method of claim 3,
The step (c)
The second rice husk extract and the natural preservative are mixed with the crushed vegetable oil,
Wherein the natural preservative is at least one selected from the group consisting of mushroom powder, grapefruit seed extract, cinnamon extract, citronella extract and herbal extract. The method according to claim 3 or 4,
The step (c)
Wherein 0.005-0.020 parts by weight of the second rice gruel extract is added to 100 parts by weight of the ground rice cracked product. The method according to claim 1,
The kneading may include:
Wherein the processed rice flour and the processed vegetable ground product are mixed at a weight ratio of 1: 0.05-0.2. delete

Images