KR102053684B1 - Method for Manufacturing Deep-fried Honey Cookie Having Improved Storability - Google Patents

Abstract

The present invention relates to a method of manufacturing a medicine to increase the texture and shelf life by adding rice flour to flour, kneading it and frying it in oil to apply the texture to the surface and then applying fruit powder thereon.
The medicine prepared by the method of the present invention adds rice flour to the dough to help digestion and absorption of the medicine and reapply the fruit powder to the frying-coated frying surface, delaying the rancidity of the medicine and applying the fruit powder to the medicine and the surface. It is easy to handle because it is not buried in the hand when holding the medicine by hand.

Description

Method for Manufacturing Deep-fried Honey Cookie Having Improved Storability}

The present invention relates to a method of manufacturing a medicine to increase the texture and shelf life by adding rice flour to the flour and kneading it and frying it in oil to apply the texture to the surface and then applying fruit powder thereon.

Since ancient times, there have been various methods of manufacturing Korean confectionery such as confectionery, oil, fruit, and jeongjeong. Among them, medicinal fruit is a representative type of oil, which is mixed with fine flour and mixed with sesame oil and kneaded with honey or sugar, salt and liquor. Produced by dipping into a mold (medicine plate) and fried in oil.

These medicines have a big difference in taste depending on the method of lactose treatment.They are fried at a low temperature, so that the oil is soaked and cooked.Then, add sugars (sugar, syrup, honey, etc.) to the water and add ginger juice to the boiled syrup. If you immerse the fry here, the sugar ingredients are soaked into the inside, and when you chop the medicinal herbs, they are brown and oil and honey are deeply soaked.

However, the main ingredient of medicine is wheat flour, which is composed of carbohydrates with high glycemic index (GI), causing obesity, and oil absorbed during lactation not only increases calories and fat content of medicine, but also causes lipid rancidity during distribution. Decreases.

In addition, due to the uniform color, shape, and taste, consumers' choice is not wide and they do not meet the preferences of modern people who are interested in well-being.

Therefore, in order to improve this, it is urgent to develop medicines and products that diversify not only taste but also functionality by developing a manufacturing method that can reduce the content of sugar and fat and the ingredients that meet the concept of well-being health food.

In order to improve such a problem, Korean Patent Publication No. 0843296 proposes a method of manufacturing a medicine by adding Cheonggukjang to dough and baking it in an oven and filling it in a syrup. It has been proposed to use Hwang Jung's herbal powder to bake it in an oven and to bury crude syrup.

The present invention can add useful nutrients contained in Cheonggukjang or medicinal herbs to the medicine and does not fry in oil has the advantage of less calories and fat content due to oil, but the strong smell peculiar to the Cheonggukjang or medicinal herbs cause rejection and not lactation Therefore, there is a disadvantage that oiliness and original flavor disappear.

In addition, Korean Patent Publication No. 1568059 discloses fruit powders and vegetable powders such as purple blueberries, black purple mulberries, off-white apples and sweet potatoes, green mulberry leaves and barley sprouts, yellow, red and orange paprika, and sesame oil, honey or It has been proposed to prepare a medicine by kneading it with syrup, soju, eggs, baking it in an oven, and putting it in honey and syrup.

The present invention can add various vitamins and nutrients contained in various colors of fruits and vegetables to medicines, and do not fry without using sugar, salt and flour, which is beneficial to health and has a brilliant appearance.

However, baking dough in the oven, the fruit and vegetable powder is the main ingredient, the moisture is removed and the molding is easily broken, so it is easily broken down in the process of taking it out in honey and syrup. do.

The present invention is to solve the above problems, while inhibiting the oil component contained in the medicine to cause rancidity during storage, while increasing the shelf life of medicine, adverse effects of high oil content and fat content on the human body It is to provide a method of manufacturing a medicine that can reduce.

In order to solve the above problems, the present invention 100 parts by weight of flour, 3 to 10 parts by weight of rice flour, 30 to 40 parts by weight of sugar, 15 to 25 parts by weight of alcohol, 15 to 20 parts by weight of sesame oil, 10 to 15 parts by weight of ginger powder And kneading 1 to 5 parts by weight of salt with water; Molding the dough into a predetermined shape; Applying lecithin to the surface of the molding and then frying in oil at a temperature of 120 to 140 ° C .; Soaking the frying and removing the frying so that the frying is doubled in the frying; Mixing 3-7 parts by weight of yoghurt to 100 parts by weight of crushed berries, fermenting to pH 2.5-3.5, and then drying; Grinding the dried fermented product to prepare a berry fruit powder having a protein coating film formed on a particle surface thereof; And coating the berry fruit powder on the surface of the frying in which the bird syrup is baked.

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At this time, the berry is preferably blueberry, blackberry, strawberry or Aaronia.

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The medicine prepared by the method of the present invention adds rice flour to the dough to help digestion and absorption of the medicine and reapply the fruit powder to the frying-coated frying surface, delaying the rancidity of the medicine and applying the fruit powder to the medicine and the surface. It is easy to handle because it is not buried in the hand when holding the medicine by hand.

In addition, the berry powder prevents the adult disease caused by oil components and crude syrup, and lecithin reduces the absorption of oil into the dough molding, and the fermentation effect of the anthocyanin contained in the berry can be improved.

The present invention is made by adding rice flour to flour, kneading and shaping it, and then lysing it in syrup to apply fruit powder to the surface to prepare a medicine.

Flour has been used for medicine and manufacturing for a long time because it is rich in gluten and is favorable to dough.However, as the dietary standard improves, consumers 'tastes are diversified and advanced, and the taste and nutritional demands increase the consumers' flour. As the tendency to avoid is increased, the present invention kneads by adding nutritious rice to flour, which is the main ingredient.

Looking at the nutritional value of rice, starch of rice is effective in helping the brain and preventing obesity and diabetes.In comparison with other grains, the starch of rice has a low protein content and essential amino acid content, but in terms of quality it provides the best protein resource among all grains. It is known to be effective in lowering cholesterol, controlling blood pressure, and preventing cancer.

Rice powder is preferably immersed in water to crush the soaked rice, and the texture and texture of the mouth varies depending on the immersion time and immersion temperature, so that the rice is soaked for 5-10 days to allow water to be sufficiently absorbed into the rice. Within the above range, the water is immersed in a short time in summer and immersed in a long winter.

Rice is rich in niacin, known as vitamin B3, and contains enzymes such as amylase, maltase, protease, and lipase, especially in brown rice, compared to white rice. And because it is rich in fiber, it has recently been spotlighted as a health food.

Wheat flour generally consists of 65 ~ 78% carbohydrate, 6 ~ 15% protein, about 2% lipid, less than 1% ash, and 14 ~ 15% moisture. Gluten, an insoluble protein in wheat flour, has a stickiness to dough. It does not crumble, but maintains its shape, but Asians whose rice is a staple has a disadvantage of being difficult to digest.

Amylase and maltase enzymes in rice decompose carbohydrates, protease decomposes gluten, a wheat flour protein, and lipase decomposes the oil absorbed into medicinal plants by lactose treatment. Can be obtained.

In addition, kneading rice flour mixed with flour improves the chewy texture of rice flour with the crispy texture of wheat flour, and improves the chewing texture of medicinal herbs and reduces the amount of flour added by the amount of rice flour. It can be prepared as a more health-oriented food, and the types of rice are glutinous rice and non-glutinous rice, but the use of sticky glutinous rice flour is good texture with the manufactured medicine and does not break easily during handling.

The amount of rice powder added to the dough is preferably 3 to 10 parts by weight of rice powder based on 100 parts by weight of wheat flour, in which the crispy texture of rice flour is appropriately added without inhibiting the drug and the original texture, and enhances the digestion effect of enzymes of rice flour. You can get it.

Sugars (sugar, honey), liquor, sesame oil, ginger powder, salt, etc., which are added to the conventional medicine and manufactured dough, may be added to the dough, and 30 to 40 parts by weight of sugars based on 100 parts by weight of flour, 15 to 25 weights of alcohol 15 to 20 parts by weight of sesame oil, 10 to 15 parts by weight of ginger powder, and 1 to 5 parts by weight of salt are suitable and may be optionally added as necessary.

Add the rice flour to the flour at the blending ratio and knead, adjust the concentration (toughness) of the dough by adding an appropriate amount of water, if necessary, and molding, shaping an appropriate amount of dough and forming it by hand or in a mold known as a medicine plate You can also print out different shapes.

Next, the molding is fried in oil, which is fried until light brown at a relatively low temperature of 120 to 140 ° C. until the inside of the molding is soaked, and then dipped in a tray, so that the oil is sufficiently drained from the frying.

However, rice flour has a lower water binding capacity than flour, so that the water content of the dough combined with rice flour is lower than flour, and when fried in oil, rice flour absorbs oil more than flour, and thus, by adding rice flour to flour as in the present invention, If you manufacture the disadvantages that the oil containing more compared to the medicinal herbs made only flour increases the taste and calories due to fat.

In order to remedy this disadvantage, it is preferable to apply the lecithin to the surface of the molding before frying, and then fry the lecithin, which has an emulsifier function so that the hydrophilic groups align to the oil and the hydrophilic groups align to the molding, forming a hydrophilic membrane on the molding surface. The hydrophilic membrane prevents the oil from being absorbed into the molding during frying, thereby reducing the oil absorption of the frying.

In addition, lecithin lowers cholesterol and is effective in hyperlipidemia, which helps to prevent adult diseases caused by excessive intake of syrup and oil.Yet yolk lecithin and soy lecithin are yellowish brown or pale yellow, so yolk or soy lecithin Use does not impair the color of the pale brown medicinal herbs and does not harm the appearance of the medicinal herbs.

Next, the frying is soaked in the syrup, so that the syrup is soaked in the frying. Generally, the preparation of the medicine is completed by applying the syrup or honey to the frying, but the syrup is sticky, so if you hold the medicine with your hands, the symptom gets dirty. In addition, oil has been pointed out as a cause of rancidity due to contact with oxygen in the air, high risk of developing diabetes or metabolic syndrome, obesity, weight gain, etc., and avoiding medicine in some consumer groups.

In order to alleviate this drawback, in the present invention, by applying the fruit powder to the frying surface to which the syrup is applied, the syrup is prevented from getting into the hands, and the coating of berry powder having excellent antioxidant effect in the fruit suppresses rancidity with the medicine. More effective.

Berries are rich in antioxidants such as anthocyanins, polyphenols, and flavonoids, which not only effectively prevent rancidity with medicines, but also have various functional ingredients that are excellent in preventing adult diseases such as cardiovascular disease, diabetes, and high blood pressure. Eliminates the drawbacks of crude syrup and oil, and is rich in various vitamins and essential amino acids to replenish nutrients lacking in the medicine department, thereby improving the functionality of the medicine.

In particular, the anthocyanin rich in berries helps to circulate blood in the human body, and is effective in permeation of microvessels, elasticity of blood vessels, normalization of blood pressure, etc. In particular, it provides positive effects on eye microvessels. It is known.

Berries include blueberry, blackberry, cranberry, raspberry, strawberry, mulberry, mulberry, acaiberry, gooseberry and elderberry ), Aronia (chokeberry), etc., but the antioxidant properties are particularly good blueberries, blackberries, strawberries, aronia is more useful.

However, anthocyanins are water-soluble natural pigment glycosides in which aglycone and sugar are combined, so glycosides are absorbed by the human body when hydrolyzed.

Therefore, it is preferable to process the berries to increase the digestibility of anthocyanin and then coat them on the surface of the frying coated with syrup. For this purpose, the berries are washed, crushed, mixed with yogurt, fermented, and dried to ferment the berries. It can also be used by grinding uniformly again after drying.

Yogurt is a fermented milk made by condensing milk and propagating lactic acid bacteria.Lactobacillus of yogurt produces β-glucosidase during growth and converts glycosides into non-glycosides that are easily absorbed by the body. By producing organic acid, it inhibits the growth of harmful bacteria in the intestine and maintains the normal intestinal flora.

Therefore, during the fermentation of the berry and yogurt mixture, the lactic acid bacteria of the yoghurt are fermented with saccharides contained in the berry fruits as energy sources, and in this process, the anthocyanin glycosides contained in the berry fruits are converted into non-glycosides, which are easily absorbed by the body, and thus digestion Can increase.

Yogurt is preferably mixed and fermented 3 to 7 parts by weight based on 100 parts by weight of berries, the mixing ratio is the minimum range that the anthocyanin glycosides contained in the berries are efficiently converted to non-glycosides.

In general, the pH of the milk is 6.5 ~ 6.6, but yogurt is a state in which the milk is fermented to produce a lactic acid, so depending on the fermentation method, the pH is usually lowered to about 3.5 ~ 4.5, and berry also generally shows a pH of 3.5 ~ 4.0 Anthocyanin, the pigment component of, is most stable at pH 2.5-3.5, so the berries end fermentation when the pH is lowered to 2.5-3.5 by yogurt addition fermentation.

In addition, the milk component of yogurt has the property of coagulation of casein protein of milk when it comes into contact with acidic substance. After fermentation is completed, moisture is removed by drying, and milk protein of yogurt coagulates on the surface of acidic berry particles to form protein coating film. And, the anthocyanin is easily destroyed by external factors such as light or heat, but the protein coating film can protect the particles of the berries from the external factors can maintain the efficacy of the anthocyanin for a long time.

Hereinafter, the present invention will be described in more detail based on the following Examples, Comparative Examples and Test Examples.

However, the following examples are only for illustrating the present invention, and the present invention is not limited to the following examples, and may be changed to other embodiments equivalent to substitutions and equivalents without departing from the technical spirit of the present invention. It will be apparent to those skilled in the art to which the present invention pertains.

<Example 1>

The glutinous rice was soaked in water at room temperature for 1 week to allow the glutinous rice to sufficiently absorb water, and then steamed in mortar to obtain glutinous rice flour.

To 10 kg of flour, 500 g of the glutinous rice flour, 3.5 kg of honey, 2 kg of liquor, 1.7 kg of sesame oil, 1.3 kg of ginger powder, and 300 g of salt, pour 1 kg of drinking water, knead it, divide it into a medicine plate and dip it into the medicine plate. Prepared.

Opened a new product of cooking oil and heated it to 130 ℃ and fried the molding on it, and when the frying was light brown, it was placed in a colander covered with Korean paper so that the cooking oil was sufficiently drained from the frying. After removing the blueberry berries dried and crushed blueberry fruit powder was buried on the surface to prepare a medicine.

<Example 2>

In Example 1, a medicine was prepared in the same manner as in Example 1, except that the yolk lecithin was applied to the surface of the molding and then fried in cooking oil.

<Example 3>

Blueberries were collected, washed thoroughly, and finely crushed. Then, 50 g of yogurt was put in 1 kg of the crushed blueberries, and fermented at 30 ° C. After 20 hours, it was confirmed that the pH was 3 and dried with hot air. Obtained blueberry fruit powder.

A medicine was prepared in the same manner as in Example 1, except that the fermented and dried blueberry fruit powder was used as the blueberry fruit powder of Example 1.

Comparative Example 1

In Example 1, a medicine was prepared in the same manner as in Example 1, except for kneading without mixing glutinous rice flour in flour.

Comparative Example 2

In Example 1, the preparation was completed without the blueberry fruit powder on the surface of the frying toppings.

Test Example 1 Oil Absorption Rate Measurement

The oil content (absorption rate) with the medicine soaked during the frying of the moldings was compared by measuring the crude lipid content.

5 g of the medicines and the samples of Examples 1 to 3 and Comparative Examples 1 and 2 were placed in a cylindrical filter paper, and the cotton was placed thereon so that the sample did not fall out. Then, 130 ml of ethyl ether was added and extracted for 16 hours. It was measured using a soxhlet extractor.

The ratio of crude lipid content was substituted into the following formula to represent the oil absorption.

* Oil absorption rate (%) = (W-Wo) / S × 100

W = dry content of handwriting after fat extraction, Wo = empty handwriting content, S = amount of sample

Oil absorption rate measurement result Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Oil absorption rate (%) 20.3 15.2 19.5 18.8 20.5

Looking at Table 1, Comparative Example 1, which is not mixed with glutinous rice flour was 18.8% oil absorption rate, Example 1 was mixed with flour and glutinous rice flour slightly increased to 20.3% oil when the glutinous rice flour fried in oil compared to flour It can be seen that it absorbs slightly more.

However, in Example 2 where the lecithin was applied to the surface of the molding, the oil absorption rate was lowered to 15.2%, which is presumed to be a result of preventing the oil from being absorbed into the molding while the hydrophilic groups of the lecithin were aligned and splashed in the form of a membrane.

These results may also affect lipid rancidity when stored with medicines.

<Test Example 2> Measurement of rancidity

In the process of frying dough moldings, the quality changes by complex reactions such as browning color change, caramelization, heating change of oil, and oxidation, especially during hydrolysis or oxidation of fat during storage. Changes in the back have a great impact on quality.

Lipid rancidity is directly related to quality changes such as odor, taste, and texture with medicines, and is a method of measuring such rancidity. The addition of acid value and oxygen to measure the content of free fatty acid produced by hydrolysis at the beginning Peroxide value (peroxide value) for measuring the peroxide content of the intermediate oxidation product produced by the reaction, thiobarbituric acid value (TBA) for measuring the content of malonaldehyde (malonaldehyde) generated during the oxidation is used.

Oxidation of lipids is produced by hydrolysis by lipase, and free fatty acid is oxidized by oxygen, and oxygen is added at the position of double bond, and peroxide is produced. As peroxide is polymerized, malonaldehyde is produced. Since the polymerization process is continuously made with a high molecular material, the measurement results vary depending on how the acidity is measured. Thus, the acid value, the peroxide value, and the TBA value are compared as a whole and are shown in Table 2 below.

The acidity was measured by storing the medicinal fruits of Examples and Comparative Examples for 5 days and then grinding them as samples. First, the acid value was measured by using an acid value measuring method of the Food Code and weighing 5 g of the sample into a Erlenmeyer flask. 100 ml of ether and ethanol were mixed in a 2: 1 ratio.

Put a magnetic bar (φ8 × 41 mm) in the flask, surround it with foil to block light, and stir for 1 hour. The resultant was filtered by vacuum with filter paper (Whatman No. 2) and phenolphthalein (phenolphthalein) 2 in the filtered liquid. After dropping ˜3 drops, titrating when the pink color persists with 0.1 N KOH solution (f = 1.000) as the end point was calculated by the following formula.

* Acid value = (KOH volume-blank) /S×5.611×f

S = weight of sample, f = titer of KOH solution

Peroxide was also used in the foodstuff measuring method, 1 g of the sample was added to a Erlenmeyer flask and 25 ml of a solution of acetic acid and chloroform 3: 2 was added to dissolve the fats and oils.

1 ml of saturated potassium iodide solution was added to the mixture and allowed to stand in the dark for 10 minutes, followed by stirring with 1 ml of soluble starch. A proper and clear colorless solution with 0.01 N sodium thiosulfate solution (f = 1.000) was used as an end point. Was calculated based on the following equation.

* Peroxide value = {(a-b) × f} / S × 10

a = 0.01 N titration of sodium thiosulfate solution (b), b = consumption amount of 0.01 N sodium thiosulfate solution (ml) in a blank test, f = 0.01 N titration of sodium thiosulfate solution, S = weight of sample

The TBA value was measured by adding 1 g of the sample to an Erlenmeyer flask and adding 10 ml of benzene to dissolve it, and then adding 10 ml of TBA reagent and shaking for 4 minutes.

To prepare TBA reagent, dissolve 150 ml of glacial acetic acid in 1.675 g of 2-thiobarbituric acid, dissolve it, cool it, add 5 ml of concentrated hydrochloric acid, transfer it to 250 ml of mes Flask, and use it as 250 ml of glacial acetic acid. It was prepared by.

The TBA reagent-added sample was transferred to a separatory funnel, and when the layers were separated, the lower layer was taken, heated in boiling water for 30 minutes, cooled at room temperature for 10 minutes, and then subjected to a spectrophotometer (UV-Vis spectrophotometer, Optizen pop, Mecasys Co. Ltd, Korea). The absorbance was measured at 530 nm using the following formula, and the TBA value was calculated using the following formula.

* TBA volume = {(A-B) × 3 × 100} / S

A: sample absorbance, B: blank test absorbance, S: sample collection (g)

Result of rancidity measurement Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Acid value (mgKOH / g) 1.04 0.85 1.12 0.97 1.35 Peroxide value (meq / ㎏) 9.5 5.4 9.8 8.7 13.6 TBA (mgMA / kg) 66.8 44.5 70.2 64.7 82.5

Acid value, peroxide value, and TBA value were affected by various factors such as storage period, storage temperature, fatty acid composition, oil absorption rate, oxygen, and antioxidant component.

Among the examples, the least acidity of Example 2, which was coated with lecithin on the surface of the molding, was highest, and Example 3, which was fermented with blueberry fruit and applied to the surface of fried food, had a high oil absorption rate due to the hydrophilic membrane. As it is lowered, the acidity after storage is lowered, and in Example 3, it is determined that the antioxidant effect of the blueberry fruit is lowered by the fermentation.

Comparative Example 1 is estimated to have low acid absorption due to low oil absorption as in the result of Test Example 1, blueberry fruit powder excellent in antioxidant efficacy from the highest acidity of Comparative Example 2 inhibits rancidity with medicine Able to know.

Test Example 3 Sensory Test

Taste, aroma, color, texture and overall taste of the medicines prepared above were measured by five-point scale, and the average values of the five medicines for men and women from the ages of 10 to the age of 70 were shown in Table 3 below.

Sensory test result Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 flavor 4.0 4.3 4.1 3.8 3.5 incense 3.7 3.9 3.6 3.7 3.3 color 4.2 4.0 3.7 4.1 3.7 Texture 3.8 4.0 3.8 3.5 3.3 Overall preference 3.9 4.0 3.8 3.7 3.4 5: very good, 4: good, 3: medium, 2: bad, 1: very bad

As shown in Table 3, the taste, aroma, and texture were the best in Example 2 in which lecithin was applied to the surface of the molding. In Comparative Example 2 in which the blueberry fruit powder was not applied to the surface, the taste and aroma of the blueberry were not added, and the medicine and the surface were sticky due to the texture.

In color, there were many opinions that powders (Examples 1, 2, and Comparative Example 1) that were not fermented were better than powders that fermented blueberry berries (Example 3), and Comparative Example 2 was evaluated as the lowest. Putting blueberry powder on toasted frying is a visual advantage.

In the general preference, the Example was evaluated higher than the comparative example, and thus the commercialization with the drug according to the present invention was confirmed.

Claims (7)

100 parts by weight of flour, 3-10 parts by weight of rice, 30-40 parts by weight of sugar, 15-25 parts by weight of liquor, 15-20 parts by weight of sesame oil, 10-15 parts by weight of ginger powder and 1-5 parts by weight of salt Kneading;
Molding the dough into a predetermined shape;
Applying lecithin to the surface of the molding and then frying it in oil at a temperature of 120 to 140 ° C .;
Soaking the frying and removing the frying so that the frying is doubled in the frying;
Mixing 3-7 parts by weight of yoghurt to 100 parts by weight of crushed berries, fermenting to pH 2.5-3.5 and drying;
Grinding the dried fermented product to prepare a berry fruit powder having a protein coating film formed on a particle surface thereof; And
Coating the berry fruit powder on the surface of the frying that the syrup is double; storage method with improved shelf life. delete delete delete The method according to claim 1,
The berry is a blueberry, blackberry, strawberry or aronia, characterized in that the shelf life improved medicines characterized in that. delete delete