KR102049657B1 - Otmeal cookie for skin care of pregnant women and lactating women and preparation method thereof - Google Patents

Abstract

The present invention relates to an oatmeal cookie for improving the skin beauty of pregnant and lactating women and a method of manufacturing the same, the oatmeal cookie according to the manufacturing method exhibits excellent sensory properties, and can be consumed in a convenient way, blood sugar of pregnant and lactating women It can be provided as a food for pregnant and lactating women, lowering skin, improving skin elasticity, and supplementing nutrients such as biotin.

Description

Otmeal cookie for skin care of pregnant women and lactating women and preparation method

The present invention relates to an oatmeal cookie for improving skin beauty of pregnant and lactating women and a method of manufacturing the same.

During pregnancy, lactation and lactation are important periods of nutritional and cosmetic attention and care, especially in lactation. Pregnant and lactating women may care about nutritional food intake for themselves, as well as infants and infants who are breastfeeding, but physical and mental changes in pregnancy and childbirth, especially skin and body types, for modern young women who are interested in beauty. The change is compelling stress and anxiety.

Biotin is a water-soluble vitamin B complex containing sulfur, which acts as a coenzyme of carboxylase and decarboxylase to provide a carboxyl group during metabolism in vivo, and is used for energy generation and deoxyribonucleic acid (DNA) synthesis from amino acids. It is known to play an important role. While it is unstable for alkaline solutions and oxidants, it is well soluble in hot water, stable to heat, light and acid, and has low loss during cooking. Biotin is widely distributed in all foods, especially in liver, kidneys, egg yolks, legumes, nuts, and yeast.Biotin deficiency in the body can lead to decreased growth in infants and growing children, dermatitis in adults, alopecia, depression, etc. Can bring According to the 2015 Korean Reference Intakes for Korean (KDRIs), 5-11 μg / day for infants and infants is based on biotin content in breast milk and 30 μg / day for adults and pregnant women. For lactating mothers, 5 μg / day is added and most age groups except infants consume enough biotin through various foods and functional foods such as egg yolk, fruits, and cheese. Biotin is consumed only through breast milk, and strict management of nursing mothers' intake of biotin-related foods is required (Shin et al. 2016; Chun et al. 2005).

In this regard, Japan, the United States, and Germany classify and produce nutritional supplements and skin care-enhancing foods for pregnant and lactating women, but in Korea, research on product development for lactating women is insufficient. As the demand for improved skin care foods is increasing in developed countries such as the US, Japan, and Europe, related research and product development are required.

Korea Patent Registration No. 10-1600012 (2016.03.04. Notification)

The present invention provides an oatmeal cookie containing soybeans and brewer's yeast and a method of preparing the same to increase the biotin intake of pregnant and lactating women, and to provide healthy foods for pregnant and lactating women, which can reduce blood sugar and improve skin beauty. do.

The present invention comprises the steps of creaming by mixing butter, sugar and eggs; Mixing and kneading the creamed mixture with flour, oatmeal powder, chickpea powder, black bean powder, lentil powder and dry brewer's yeast; Molding the dough to rest for 20 to 24 hours at -15 to -20 ℃; And it provides an oatmeal cookie manufacturing method for improving the skin care of pregnant and lactating mother comprising the step of baking the suspended dough in a 180 ℃ oven for 10 to 30 minutes.

The present invention provides an oatmeal cookie for improving skin care of pregnant and lactating women prepared according to the above manufacturing method.

In another aspect, the present invention provides a food composition for improving the skin beauty of pregnant and lactating women containing oatmeal cookies prepared according to the manufacturing method as an active ingredient.

The oatmeal cookie manufacturing method of the present invention is an optimum condition confirmed by the central synthesis planning method, the oatmeal cookie according to the manufacturing method exhibits excellent functionality, and can be consumed in a simple way, improving the skin elasticity of pregnant and lactating women It can be provided as a food for pregnant and lactating women, which can be supplemented with nutrients such as biotin.

1 is a result confirming the effect of various concentrations of lentils, black beans, chickpeas, oatmeal and brewer's yeast in HaCat cells on cell viability.
2 is a result confirming the effect of various concentrations of lentils, black beans, chickpeas, oatmeal and brewer's yeast in Hs68 cells on cell viability.
Figure 3 is a result confirming the effect of various concentrations of lentils, black beans, chickpeas, oatmeal and brewer's yeast in Hs68 cells on the production of pro- collagen type Ι.
Figure 4 is a result confirming the effect of various concentrations of lentils, black beans, chickpeas, oatmeal and brewer's yeast in the HaCat cells MMP 1 production.
5 is a result of overlapping contour (Perturbation plot) confirming the effect of the soybean powder (A) and brewer's yeast (B) on the mechanical and physicochemical properties of oatmeal cookies.
6 is a result of overlapping contour (Perturbation plot) confirming the effect of the soybean powder (A) and brewer's yeast (B) on the sensory characteristics of oatmeal cookies.
7 is a result of overlapping contours, 3D surfaces and overlay plots confirming the optimum mixing conditions in oatmeal cookies.

Hereinafter, the present invention will be described in more detail.

The inventors of the present invention have no development of foods for pregnant women and nursing mothers, and thus, various kinds of soybeans and brewer's yeasts while developing foods for pregnant women and nursing mothers to restore skin elasticity of pregnant and nursing mothers and supplement nutrients. A method for preparing oatmeal cookies was developed, and in particular, the preparation method completed the present invention by confirming that oatmeal cookies having a sensory optimum point can be provided using a reaction surface analysis method.

The present invention comprises the steps of creaming by mixing butter, sugar and eggs; Mixing and kneading the creamed mixture with flour, oatmeal powder, chickpea powder, black bean powder, lentil powder and dry brewer's yeast; Molding the dough to rest for 20 to 24 hours at -15 to -20 ℃; And it is possible to provide a method for producing oatmeal cookies for improving the skin beauty of pregnant and lactating women, including the step of baking the suspended dough in a 180 ℃ oven for 10 to 30 minutes.

The oatmeal cookie is based on a total of 100 parts by weight of cookie dough, 7.53 to 21.70 parts by weight of wheat flour, 12.71 to 22.71 parts by weight of oatmeal powder, 1.47 to 5.90 parts by weight of chickpea powder, 1.47 to 5.90 parts by weight of black bean powder, 1.47 to 1. 5.90 parts by weight, 0.44 to 2.21 parts by weight of dry beer yeast, 16.57 to 36.57 parts by weight of butter, 12.71 to 22.71 parts by weight of sugar and 6.07 to 16.07 parts by weight of eggs.

In more detail, the oatmeal cookie may be one containing dry beer yeast 1.59g, chickpea powder 3.73g, black bean powder 3.73g, lentil powder 3.73g per 100g cookie dough.

The present invention can provide an oatmeal cookie for improving the skin care of pregnant and lactating mothers prepared according to the manufacturing method, the oatmeal cookie increases the collagen production of pregnant and lactating women to improve the skin elasticity reduced by pregnancy Sex may be improved.

In addition, the present invention can provide a food composition for improving the skin beauty of pregnant and lactating women containing oatmeal cookies prepared according to the manufacturing method as an active ingredient.

In the present invention, the response surface analysis method (RSM) is an experimental design method for estimating and optimizing the combined effects of various independent variables without performing factor design experiments for each level of all independent variables. It is an analysis method that finds an important experimental factor that affects and then experiments with a few important factors to find an optimal response value. In other words, the line or plane through which the estimates of the experimental results pass is called the response surface, and it is a method of finding the optimal condition in the region of interest of the experimenter.

In order to obtain the optimal experimental results with the minimum experiment among the response surface design methods, the curve regression model (2nd polynomial regression model) can be analyzed in detail to analyze the relationship between independent variables (experimental factors) and dependent variables (response). Among the most efficient experimental designs capable of estimating the regression coefficient, the most commonly used is the central composite design CCD, and the present invention provides an optimal oatmeal cookie manufacturing method identified by the central composite design method. Oatmeal cookies according to the method can be provided as a dietary supplement for pregnant and lactating women.

Hereinafter, examples will be described in detail to help understand the present invention. However, the following examples are merely to illustrate the content of the present invention is not limited to the scope of the present invention. The embodiments of the present invention are provided to more completely explain the present invention to those skilled in the art.

< Reference Example > Material

Powerful ingredients (CJ CheilJedang, Seoul, Korea), Oatmeal (E. Flahavan & Sons Limited, Waterford, Ireland), Chickpeas (Cakebiopalm, Seoul, Korea), Black beans (Hungildang, Seoul, Korea), Lentil (Ingreen, Pocheon, Gyeonggi-do, Korea), Brewer's yeast (IBT, Gunpo, Gyeonggi-do, Korea), Butter (Seoul Milk Cooperative, Seoul, Korea), Egg (Pulmuone Foods, Chungbuk) Eum, Korea), sugar (CJ CheilJedang, Seoul, Korea), baking powder (Samyang, Anyang, Gyeonggi-do, Korea) were used.

< Experimental Example  1> Brewer's yeast  And skin care effects of legumes

1. Check cell viability

Cell growth rates of black beans, chickpeas, oatmeal, lentils and brewer's yeast extracts were confirmed.

Hs68 fibroblasts and HaCat keratinocytes were dispensed in 96 well plates at a concentration of 1 × 10 ⁴ cells / well and incubated for 24 hours in a CO ₂ incubator (MCO-15AC, SANYO Electric Co., Japan). Black beans, chickpeas, oatmeal, lentils or brewer's yeast were added to each well in concentrations (0.00, 62.50, 125.00, 250.00, 500.00, EGCG μg / ml) and incubated at 37 ° C and 5% CO ₂ for 24 hours. It was.

After treatment with MTT reagent to incubate for 4 hours to reduce the MTT by the enzymatic action of viable cells, the culture medium was removed and dissolved in the formazan (formazan) crystals formed by adding DMSO (dimethylsulfoxide) to each well and then micro plate reader Absorbance was measured at 490 nm using (Model 680, Bio-Rad Hercules, CA, USA) (Mosmann 1983).

As a result, as shown in Fig. 1, black beans, chickpeas, and oatmeal extracts showed HaCat cell growth effects in a concentration-dependent manner in all concentration-treated groups, respectively, and in Hs68 cells, black beans extracts from 125 μg / ml or more compared to the control group. , Chickpea and oatmeal extract showed cell growth effects from 62.5 μg / ml or more.

2. Confirmation of Pro-Collagen Type Ι Generation

Pro-collagen production of black soybeans, chickpeas, oatmeal, lentils and brewer's yeast extracts was determined to measure collagen production using antibodies that recognize the c-terminus of pro-collagen, a precursor of collagen. It was.

Dissociate Hs68 fibroblast cells into 96-well plates at a concentration of 1 × 10 ⁴ cells / well, incubate for 24 hours in a CO ₂ incubator (MCO-15AC, SANYO Electric Co., Japan), and in each well, black beans, chickpeas, Oatmeal, lentils, brewer's yeast were added by concentration (0.00, 62.50, 125.00, 250.00, 500.00, EGCG μg / ml) and incubated for 24 hours at 37 ℃, 5% CO ₂ conditions. Cell cultures were then collected, and the amount of pro-peptide was measured with a pro-collagen type 1 peptide ELISA kit (COL2A1, Cosmo Bio, CA, USA).

As a result, black soybean and oatmeal extract significantly increased pro-collagen type 1 production in all concentration treatment groups, as shown in Table 1 and FIG. 3, and chickpea and lentil extracts also had pro-collagen from 125 μg / ml or more. It was confirmed that there was a type 1 production promoting effect.

Sample Concentration
(μg / ml) Cell viability (%) Pro-collagen type 1
(μg / ml) Lentils Control 100.00 ± 1.60 480.85 ± 62.86 62.5 113.06 ± 4.37 ^** 557.75 ± 59.41 125 113.46 ± 0.88 ^** 648.22 ± 25.85 ^** 250 127.52 ± 0.94 ^*** 668.60 ± 22.38 ^*** 500 125.38 ± 1.74 ^*** 631.05 ± 9.18 ^** 1000 131.99 ± 6.05 ^*** 360.23 ± 31.77 Black soybean EGCG 100.00 ± 5.38 635.66 ± 25.37 62.5 131.70 ± 0.80 ^*** 705.19 ± 19.44 ^** 125 139.23 ± 3.11 ^*** 727.37 ± 58.46 ^** 250 168.47 ± 9.80 ^*** 722.00 ± 67.58 ^** 500 189.96 ± 3.24 ^*** 686.44 ± 34.21 ^* EGCG 128.23 ± 3.90 ^*** 725.00 ± 18.05 ^** Chick pea Control 100.00 ± 5.38 635.66 ± 25.37 62.5 133.25 ± 0.48 ^*** 671.11 ± 38.70 125 143.07 ± 10.23 ^*** 690.40 ± 6.32 ^** 250 146.09 ± 9.49 ^*** 732.62 ± 34.97 ^*** 500 171.96 ± 1.70 ^*** 701.81 ± 36.95 ^** EGCG 128.23 ± 3.90 ^*** 25.00 ± 18.05 ^** Oatmeal Control 100.00 ± 5.38 635.66 ± 25.37 62.5 118.91 ± 0.44 ^*** 772.89 ± 20.23 ^*** 125 117.01 ± 1.47 ^*** 761.67 ± 26.75 ^*** 250 122.10 ± 1.73 ^*** 776.36 ± 54.63 ^*** 500 129.34 ± 2.10 ^*** 775.79 ± 31.10 ^*** EGCG 128.23 ± 3.90 ^*** 725.00 ± 18.05 ^** Brewer's yeast Control 100.00 ± 6.94 559.84 ± 28.26 62.5 115.49 ± 8.69 ^*** 674.19 ± 67.73 125 132.44 ± 1.49 ^*** 628.04 ± 39.39 250 173.57 ± 0.64 ^*** 507.85 ± 81.23 500 172.00 ± 9.94 ^*** 528.71 ± 9.23 ^**

3. MMP (Matrix- metalloproteinase 1) Check the amount

Black beans, chickpeas, oatmeal, lentils and brewer's yeast extracts were added to confirm MMP 1 production.

HaCat keratinocyte cells were dispensed in 96 well plates at a concentration of 1 × 10 ⁴ cells / well, incubated in a CO ₂ incubator (MCO-15AC, SANYO Electric Co., Japan) for 24 hours, and then in each well, black and chickpeas. , Oatmeal, lentils or brewer's yeast were added at different concentrations (0.00, 62.50, 125.00, 250.00, 500.00, EGCG μg / ml) and incubated for 24 hours, at which time 10 μg / ml of TNF-α was added to increase the activity of MMP 1. It was added at a concentration. Cell cultures were then collected and measured using an MMP 1 bio-track activity assay kit (Bovine TNF-α, Cosmo Bio, CA, USA) according to the method of Gross & Lapiere (1962).

As a result, as shown in Table 2 and Figure 4, black beans, oatmeal, lentil extract showed a significant inhibitory effect on the production of MMP 1 from 125 μg / ml or more, chickpea extract also tends to inhibit MMP 1 production There was no significant difference.

Sample Concentration
(μg / ml) Cell viability (%) MMP 1 (μg / ml) Lentils Control 100.00 ± 3.73 1.03 ± 0.08 62.5 111.13 ± 4.73 ^*** 0.90 ± 0.04 125 103.61 ± 3.12 0.78 ± 0.08 ^** 250 94.01 ± 2.67 0.64 ± 0.05 ^*** 500 87.26 ± 3.07 0.62 ± 0.01 ^*** EGCG 113.29 ± 2.23 ^*** 0.77 ± 0.06 ^** Black soybean Control 100.00 ± 3.73 1.03 ± 0.08 62.5 102.70 ± 0.91 1.06 ± 0.11 125 109.51 ± 5.51 ^** 0.81 ± 0.01 ^** 250 120.10 ± 1.49 ^*** 0.71 ± 0.02 ^*** 500 118.06 ± 1.46 ^*** 0.68 ± 0.03 ^*** EGCG 113.29 ± 2.23 ^*** 0.77 ± 0.06 ^** Chick pea Control 100.00 ± 3.73 1.03 ± 0.08 62.5 107.39 ± 6.79 ^** 1.06 ± 0.06 125 114.48 ± 4.17 ^** 0.92 ± 0.11 250 114.69 ± 2.40 ^*** 0.87 ± 0.11 500 107.43 ± 4.31 ^** 0.99 ± 0.05 EGCG 113.29 ± 2.23 ^*** 0.77 ± 0.06 ^** Oatmeal Control 100.00 ± 3.73 1.03 ± 0.08 62.5 106.47 ± 5.26 ^** 1.10 ± 0.09 125 108.43 ± 1.93 ^** 0.83 ± 0.08 ^* 250 107.37 ± 2.21 ^** 0.74 ± 0.04 ^** 500 112.43 ± 0.62 ^*** 0.79 ± 0.07 ^** EGCG 113.29 ± 2.23 ^*** 0.77 ± 0.06 ^** Brewer's yeast Control 100.00 ± 3.25 0.54 ± 0.05 62.5 112.56 ± 4.98 ^*** 0.61 ± 0.02 125 124.19 ± 7.77 ^*** 0.58 ± 0.04 250 142.33 ± 7.26 ^*** 0.55 ± 0.09 500 138.45 ± 2.44 ^*** 0.57 ± 0.01 EGCG 124.28 ± 3.59 ^*** 0.07 ± 0.03 ^***

< Experimental Example  2> Check the composition for making cookies

Cookie design using Design Expert 8 (Stat-Easy Co., Minneapolis, MN, USA) program according to the Central Composite Design (CCD) program for experimental design of oatmeal cookies with brewer's yeast and legumes Various material blending ratios were identified for.

As independent variables, the contents of soybean powder (X ₁ ) and dry brewer's yeast (X ₂ ) mixed in a 1: 1: 1 amount of black beans, chickpeas and lentil powder, and the color variables (brightness, redness as dependent variables) , Yellowness), spreadability index, hardness, moisture content, organoleptic properties (color, flavor, taste, crispy texture, appearance, overall preference). Through preliminary experiments, the minimum and maximum range of each factor was set to 10.00 ~ 40.00 g of soybean mixed powder and 1.00 ~ 5.00 g of dry brewer's yeast, respectively.

Number of experimental points = 2 ^k + 2k + n ₀

2 ^k = factorial points, 2k = axial points, n ₀ = center points, k = factorial points

The experimental point of the central composition planning method consists of the center point (0.00), ± α point (axial point), and ± 1 level factor (factorial point), and between the test points, two repeating points are set for model setting and lack of fit. In total, 10 experimental points were set as shown in Table 2.

In order to estimate the second-order regression model from the data measured in the central synthesis planning method and to determine whether the estimated regression model is suitable for explaining the response, the significance test of the regression coefficient, the significance test of the overall model, the test of the model's suitability, and the regression model After the statistical significance test was performed on the explanatory power of, the reliable regression model was obtained and then the stationary point analysis was conducted to derive the optimal value. The stationary point is an inflection point in which the response increases and decreases or decreases and then increases in the response surface analysis, which is one of the saddle points, which is the maximum or minimum response point or neither the minimum nor the maximum point.

In addition, contour plots, perturbation plots, and response surfaces are used for numerical optimization and graphical optimization of canonical analysis to explore response values around the normal point. Contour surface plot analysis was used.

Valuable level ingredients Sample
No. Factors Flour
(g) Butter
(g) Sugar
(g) Oatmeal
(g) Egg
(g) Baking
powder
(g) Brewer's
yeast
(g) Bean
powder
(g) One 1.00 10.00 49.00 60.00 40.00 40.00 25.00 0.80 2 1.00 40.00 19.00 3 5.00 10.00 45.00 4 5.00 40.00 15.00 5 3.00 10.00 47.00 6 3.00 40.00 17.00 7 1.00 25.00 34.00 8 5.00 25.00 30.00 9 3.00 25.00 32.00 10 3.00 25.00 32.00

< EXAMPLE  1> Brewer's yeast  And Oatmeal Cookies with Soybeans

Brewer's yeast and soybean-containing oatmeal cookies were prepared according to the public method with ingredients and amounts shown in Table 3 above (AACC 1995).

Unsalted butter was softened with a hand mixer (HB-125, Sanshui Hop Shing Metal & Plastic Manufactory Limited, Foshan, China), and then the sugar was mixed three times and creamed with eggs. The mixture was mixed and kneaded with a force of a sieve, oatmeal powder, chickpea powder, black bean powder, lentil powder and dry brewer's yeast three times in a uniform cream.

The finished dough was molded into a mold of 3 cm × 3 cm × 30 cm and rested for 24 hours at -18 ° C. Then, a convection oven (FDO preheated to 180 ° C by molding into a square of 3 cm × 3 cm × 3 cm) -7102, Daeyoung Co., Anshan, Korea) baked oatmeal cookies for 20 minutes.

< EXAMPLE  2> Brewer's yeast  Mechanical and Physicochemical Properties of Oatmeal Cookies Containing Korean and Soybeans

The brilliance (L, a, b), spreadability index, hardness, water content of the brewer's yeast and soybean oatmeal cookies prepared by the same process as in Example 1 were measured.

1. Chromaticity Measurement

The surface color of the brewer's yeast and oatmeal cookies with soybeans is the color difference meter (Colormeter CR-300, Minolta Co., Tokyo, Japan) with lightness (L), redness (a) and yellowness (b). The value of was repeated three times. The L value of the standard white plate was +93.30, the a value was +0.19, and the b value was +3.45.

As a result of measuring the chromaticity of low-glycemic oatmeal cookies with brewer's yeast, L values ranged from 44.65 to 60.27, a values from 4.14 to 6.17 and b values from 15.28 to 17.92, as shown in Tables 4 and 5. It was confirmed that each factor acts independently.

In addition, R ² was 0.8701 and the reliability was relatively high. Referring to the perturbation plot of FIG. 5, as the amount of dry beer yeast and soybean powder added increases, the brightness decreases significantly, while the redness increases significantly, and the yellowness increases as the amount of dry beer yeast increases. The soybean powder added increased significantly (p <0.05). However, as the amount of dry brewer's yeast increased more than the amount of soybean powder added, there was a sharp change in color. As a result, it was confirmed that the biggest factor affecting the color of oatmeal cookies was dry brewer's yeast.

2. Spreadability Index Measurement

Spread factor is a ratio of the thickness to diameter, and the diameter and thickness of ten samples were measured three times (AACC 1995).

As a result, as shown in Table 4 and Table 5, the spreadability index of the brewer's yeast and soybean-containing oatmeal cookies ranged from 4.14 to 6.17, and the spreadability decreased as the amount of dry brewer's yeast and soybean powder added increased. In addition, referring to the overlap contour diagram of FIG. 5, as the amount of soybean powder added than the amount of dry brewer's yeast increased, there was a sharp change in the spreadability index, which indicates that the most significant factor affecting the spreadability index of oatmeal cookies is dry beer yeast. there was.

3. Hardness measurement

Hardness was measured three times with a texture analyzer (TA XT Express v2.1, London, England), and the results were obtained with stable micro systems (Expression TA ST Express v2.1, London, England). The brewer's yeast and soybean oatmeal cookies were easily broken after the probe infiltrated and were not restorable samples, so they were analyzed using one cycle test. The analytical conditions were 2.00 mm cylinder probe-SMS P / 2, pre-test speed 2.00 mm / s, test speed 0.50 mm / s, return speed 5.00 mm / s, test distance 3.00 mm / s, trigger force 5.00 g.

As a result, as shown in Table 4 and Table 5, the hardness of the brewer's yeast and oatmeal cookies added with soybeans ranged from 440.91 to 596.37g, and the linear model was selected as shown in FIG. 5 to confirm that each factor worked independently. As the amount of dry brewer's yeast and soybean powder added increased, hardness decreased significantly (p <0.01). In addition, R ² was 0.7834 and the reliability was relatively high.

4. Determination of moisture content

Moisture content was measured three times with dry oven (SW-90D, Sanwoo, Seoul, Korea) .The measurement conditions were 3.00 g of sample weight, temperature program fast, drying temperature 180 ℃, switch-off It was a criterion A60.

As a result, as shown in Table 4 and Table 5, the water content of the brewer's yeast and soybean-containing oatmeal cookies ranged from 4.88 to 6.01%, and the linear model was selected as shown in FIG. 5 to confirm that each factor acts independently. As the amount of dry brewer's yeast and soybean powder added increased, the water content increased significantly (p <0.05).

Sample No. Ingredients Responses Bean powder
(g) Brewer's yeast
(g) Lightness Redness Yellowness Spread
factor Hardness
(g) Water
content
(%) One 10.00 1.00 60.27 4.16 17.02 6.44 568.83 4.88 2 40.00 1.00 46.92 5.99 16.04 5.56 522.29 5.44 3 10.00 5.00 50.42 4.84 16.74 7.09 493.33 6.01 4 40.00 5.00 46.82 6.02 16.26 5.54 464.50 5.87 5 10.00 3.00 56.02 4.92 17.92 5.80 563.91 5.21 6 40.00 3.00 44.65 6.17 15.28 6.12 496.48 5.97 7 25.00 1.00 51.36 4.27 16.43 6.30 596.37 5.16 8 25.00 5.00 49.19 6.00 16.61 5.65 440.91 5.55 9 25.00 3.00 54.53 4.32 17.10 5.35 498.79 5.35 10 25.00 3.00 54.01 4.14 16.69 5.48 482.65 5.16

Responses Model R-squared ^{1 )} F-value ^{2 )} Prob> F Polynomial equation Lightness Linear 0.8701 13.39 ^** 0.0046 + 51.42-4.72A-2.02B + 2.44AB Redness Linear 0.5913 5.06 ^* 0.0436 + 5.08 + 0.71A + 0.41B Yellowness Linear 0.6378 6.16 ^* 0.0286 + 16.61-0.68A + 0.02B Spread factor Linear 0.2747 1.33 0.3250 + 5.93-0.35A- (3.333E-003) B Hardness Linear 0.7834 12.66 ^** 0.0047 + 512.81-23.80A-48.12B Water content Linear 0.6509 6.53 ^* 0.0251 + 5.46 + 0.20A + 0.32B

A: Bean powder (Black soybean, chick pea, lentils), B: Brewer's yeast

1) 0 <R ² <1, close to 1 means more significant

2) * p <0.05, ** p <0.01

< EXAMPLE  3> sensory evaluation

The sensory evaluation was carried out to 20 pregnant women who wanted to participate after explaining the purpose, methods, risk factors, and precautions of the experiment to pregnant women who are in early pregnancy or morning sickness among the students of “Foodies Mom Academy Preliminary Mom Class” operated by Ildong Hoodis. Was carried out.

Sensory evaluation items included the color, flavor, taste, crispness, appearance, overall quality of beer yeast-added low glycemic oatmeal cookies prepared in 10 different ratios. It was composed of the characteristics of, and evaluated by the 7-point symbol scale method, the higher the preference, the higher the score, and the evaluation results are shown in Table 6 and Table 7.

1.Color

The color ranged from 3.75 to 5.28. As shown in FIG. 6, the preference for color gradually increased as the amount of dry beer yeast and soybean powder added increased, and then decreased after the center point. As the amount of dry brewer's yeast increased more than the amount of powder added, the preference for color increased significantly, indicating that the most important factor affecting the preference for color of oatmeal cookies was dry brewer's yeast. In the present study, the factors interacted with each other but did not significantly affect the results.

2. Flavor

The fragrance ranged from 3.13 to 5.63, and the quadratic model was selected as shown in FIG. 6 to confirm that the interactions between the independent variables were significant. It increased and decreased after the center point (p <0.05). In addition, referring to the overlapping contour diagram, the most influential factor in the preference for flavor was soybean powder, and the R ^{2 value} of 0.9197 was very high, indicating that the addition of soybean powder had a positive effect on the flavor.

3. Taste

The taste ranged from 3.65 to 5.50, and the quadratic model was selected as shown in FIG. 6, and it was confirmed that the interactions between the independent variables were significant. As the amount of dry beer yeast and soybean powder added increased, the preference for flavor was significant. It increased to, but decreased since the center point (p <0.01). In addition, referring to the overlap contour diagram, the most influential factor in the preference for flavor was soybean powder, and R ² was 0.9556, indicating a very high reliability, and it was confirmed that soybean powder addition had a desirable effect on taste.

4. Crispy Texture  (Crispness)

The crispy texture ranged from 3.75 to 5.28, and the quadratic model was selected as shown in FIG. 6, and it was confirmed that the interactions between the independent variables were increased, and the preference for the crispy texture was increased as the amount of dry beer yeast and soybean powder increased. Significantly increased and decreased after the center point (p <0.05). In addition, referring to the overlapping contour diagram, the most influential factor in the preference for crispy texture was soybean powder, and R ² was 0.8981, indicating a relatively high reliability.

5. Appearance

Appearance was in the range of 3.13 ~ 5.75, and as the amount of dry brewer's yeast and soybean powder added increased, the preference for the appearance gradually increased and then decreased from the center point. In addition, referring to the overlap contour diagram, as the dry beer yeast is added more than the soybean powder, the preference change for the appearance is larger. there was.

6. Overall quality

The overall acceptability ranged from 3.13 to 5.50, and the quadratic model was selected as shown in FIG. 6, indicating that the interactions between the independent variables were significantly increased, and the overall preference increased significantly as the amount of dry beer yeast and soybean powder increased. However, it showed a tendency to decrease after the center point (p <0.05). In addition, when looking at the overlap contour, the most significant factor affecting the overall preference was soybean powder, while it was not sensitive to the amount of dry brewer's yeast, and R ² was 0.9393.

Sample No. Ingredients Responses ¹⁾ Bean powder
(g) Brewer's yeast
(g) Color Flavor Taste Crispness Appearance Overall quality One 10.00 1.00 3.75 3.13 3.65 3.75 4.38 3.50 2 40.00 1.00 4.25 3.75 3.80 3.83 5.13 3.13 3 10.00 5.00 4.00 4.50 4.35 4.50 3.13 4.37 4 40.00 5.00 4.58 4.13 4.21 4.38 5.25 4.85 5 10.00 3.00 5.25 5.23 5.00 4.50 5.75 4.88 6 40.00 3.00 4.83 4.18 4.32 3.95 5.13 4.00 7 25.00 1.00 4.63 4.25 4.63 4.13 5.38 4.25 8 25.00 5.00 4.63 5.25 5.00 5.05 5.13 5.25 9 25.00 3.00 5.28 5.45 5.50 5.28 5.13 5.50 10 25.00 3.00 5.25 5.63 5.50 5.25 5.38 5.35

1) by the 7-point hedonic scale

Responses Model R-squared ^{1 )} F-value ^{2 )} Prob> F Polynomial equation Color Quadratic 0.8533 4.65 0.0807 + 5.34 + 0.11A + 0.10B + 0.02AB-0.37A2-0.79B2 Flavor Quadratic 0.9197 9.16 ^* 0.0260 + 5.55-0.13A + 0.46B-0.25AB-0.86A2-0.81B2 Taste Quadratic 0.9556 17.21 ^** 0.0083 + 5.49-0.11A + 0.25B-0.07AB-0.82A2-0.67B2 Crispness Quadratic 0.8981 7.05 ^* 0.0409 + 5.10-0.10A + 0.37B-0.05AB-0.72A2-0.35B2 Appearance Quadratic 0.5855 1.13 0.4659 + 5.53 + 0.37A-0.23B + 0.34AB-0.37A2-0.55B2 Overall quality Quadratic 0.9393 12.38 ^* 0.0152 + 5.37-0.13A + 0.60B + 0.21AB-0.87A2-0.56B2

A: Bean powder (Black soybean, chick pea, lentils), B: Brewer's yeast

1) 0 <R ² <1, close to 1 means more significant

2) * p <0.05, ** p <0.01

< EXAMPLE  4> Brewer's yeast  Optimal Conditions for Manufacturing Oatmeal Cookies with Soybeans and Beans

The analysis of variance (ANOVA) and regression analysis of the design expert 8 program were used to investigate the interactions and trends between the quality characteristics and components of brewer's yeast and soybean oatmeal cookies. Was verified by Leven's F test. Perturbation plot and response surface 3D plot were used to see the response of each component.

Numerical optimization means that the soybean powder and dry brewer's yeast, which are independent variables among the coefficients of the model based on the canonical model, show significant results among the sensory evaluation items, which are the response variables. For texture, appearance, and overall preference, the target range was set to the maximum, and among the optimal points suggested through numerical optimization, the suitability (Desirability) was calculated based on the following equation, and the optimal point showing the highest suitability was adopted.

D = overall desirability, d = desirability, n = number of response

The model optimization was obtained by overlapping the graph to the extent possible when the minimum or maximum limit for each response was determined and entered.

As a result, as shown in FIG. 7, the optimum value predicted for each independent variable by optimizing the mixing ratio of beer yeast-added low glycemic oatmeal cookies was 1.59 g of dried beer yeast, 3.73 g of chickpea powder, and 3.73 g of black bean powder per 100.00 g of the total amount of dough. g and 3.73 g of lentil powder.

Having described the specific parts of the present invention in detail, it is apparent to those skilled in the art that such specific descriptions are merely preferred embodiments, thereby not limiting the scope of the present invention. something to do. Therefore, the substantial scope of the present invention will be defined by the appended claims and their equivalents.

Claims (6)

Creaming by mixing butter, sugar and eggs;
Mixing and kneading the creamed mixture with flour, oatmeal powder, chickpea powder, black bean powder, lentil powder and dry brewer's yeast;
Molding the dough to rest for 20 to 24 hours at -15 to -20 ℃; And
Baking the suspended dough in a 180 ° C. oven for 10 to 30 minutes, with respect to 100 g of dough, 47.22 g of flour, 40 g of oatmeal powder, 3.73 g of chickpea powder, 3.73 g of black bean powder, 3.73 g of lentil powder and drying Oatmeal cookie manufacturing method for pregnant and lactating mothers, characterized in that it comprises beer yeast 1.59g. delete delete Oatmeal cookies for pregnant and lactating women prepared according to the method of claim 1. The oatmeal cookie of claim 4, wherein the oatmeal cookie has improved functionality. Food composition for pregnant women and nursing mothers containing oatmeal cookies prepared according to the method of claim 1 as an active ingredient.

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