KR102077487B1 - Method for manufacturing a cookie comprising Nelumbo nucifera and cookie thereby - Google Patents

Abstract

The present invention relates to the manufacturing process of the Madeleine (sweets) containing the components of lotus plants such as lotus root and lotus leaf, in accordance with an embodiment of the present invention, includes a lotus plant, including lotus, lotus leaf, lotus root as a material component By savoring the flavor of lotus root, you can feel the smell of lotus flower.It also neutralizes the astringent taste of lotus seeds and improves palatability such as taste and aroma of sweets. It is effective to implement functional sweets.

Description

Method for manufacturing a cookie using softwoods {Method for manufacturing a cookie comprising Nelumbo nucifera and cookie

The present invention relates to a manufacturing process of the Madeleine (confectionery) containing the components of soft plants, such as lotus root and lotus leaf.

Kite ((Nelumbo nucifera) is a perennial herb from the water lily family, and it is widely distributed in India, China, tropical, temperate eastern Asia, Korea, Japan, etc. Buddhism has been cultivated for a long time in Buddhism since ancient times.

It is known that the small one is about 40 years ago, and recently, farms are growing in large quantities by planting kites in ponds or rice fields as profitable crops. All parts of leaves, fruits and roots are edible, and in Korea, the use of lotus root, which is underground stem, has been used for side dishes in Korea. Lotus root is high in soluble fiber, which is good for constipation and effective for lowering blood pressure.

It is known. Lotus root also contains mucin, a glycoprotein, and it has been found to have a cholesterol-lowering effect. Tannin contained in lotus root has a strong astringent effect, which is known to have excellent hemostatic effect and large antioxidant activity.

(P. K. Mukherjee et al. 2009. The sacred lotus (Nelumbo nucifera) phytochemical and therapeutic profile.J. Pharm. Pharmacol., 61, 407). Lotus leaf, also called lower lobe, contains alkaloids such as roemerine, nornuciferine and nuciferine, so it has sedative and antipyretic effects and is effective for diabetes and hyperlipidemia.

(Ko, Byung-seop et al. 2006. The effect of stalk, lotus root and lotus leaf on insulin action and secretion in vitro. Journal of the Korean Society of Food Science, 38, 114; Mi-Kyung Shin, Seong-Hee Han. 2006. Effect on Dietary Lipid Concentration in Rats Fed in Korean Journal of Food Culture, 21, 202). In addition, research results on the general components and vitamins of lotus leaf have been reported (Kwon, Yong-Jun, Ki-Young Lee. 2008. Analysis of antioxidants, vitamins and mineral content of lotus leaf, Korean Journal of Food and Nutrition, 37, 1622) .

In other words, the lotus root (Nelumbo nucifera Gaertn) refers to the root of the lotus, the main component is carbohydrate, which is rich in vegetable fiber, which stimulates the intestinal wall and activates the intestinal activity. In addition, it contains amino acids such as arginine, tyrosine, and triconine, and is rich in phospholipid lecithin.

Since the lecithin has an emulsifying power to mix water and oil well, it prevents the deposition of cholesterol in the walls of blood vessels and strengthens the walls of blood vessels. In particular, lotus root has a glycoprotein substance called mucin, which is a sticky substance such as thread, and is a complex protein combined with saccharides to lower cholesterol, protect stomach wall, and detoxify.

The lotus leaf contains 16 kinds of substances such as armapabine, N-methylisocochlorine and N-methylcochlorine, and it is known to have functions of astringent, hemostasis, nocturia, diuresis and antidiarrheal, and hypotension. .

In addition, the lotus refers to the seed of the lotus, the appearance is composed of oval or ball-shaped shell, and the inside is composed of the lotus root and the soft core. Yeonjagi, which has been used as a traditional herbal medicine, is characterized by no smell, taste and sweetness, and has a flat energy that is neither hot nor hot. In particular, lotus seeds contain a lot of sedating flavonoids, so strong, soothing, especially heart palpitations, it is strong to improve sleep disorders.

As a technology using nutrient-rich lotus roots in Korean confectionery, Korean Patent Laid-Open Publication No. 2004-32197 (name of manufacturing method of lotus root snacks) peeled and shredded lotus root and immersed in sugar solution containing sugar and starch syrup Introducing the technique of making lotus root snacks by ying, but this has the problem that the fat content can be high because the lotus root is fried in oil, and the method of preparing sweets using lotus root has been studied, ) Part is not being utilized due to its unique astringent taste despite its high nutritional value.

Korean Laid-Open Patent Publication No. 2004-32197 Korea Patent Registration No. 10-0891691

The present invention has been made to solve the above problems, an object of the present invention to implement a functional cookie (Madlan) product, so that both the lotus root and lotus leaf and softener of the lotus plant can utilize all the useful ingredients It is possible to include, but to provide a method for producing a task that can enhance the flavor by neutralizing the unique astringent taste of natural sweets by mixing fermented mussels.

As a means for solving the above problems, in the embodiment of the present invention, a first material forming step of mixing and forming a first material by mixing eggs and sugar classification in the dough; A second material forming step of mixing flour, baking powder, and soft material with the first material; A third material forming step of mixing the melted butter with purified water and purified water in the second material formed in the second material forming step; A low temperature aging step of aging the third material manufactured in the third material forming step for 18 to 24 hours at 5 to 15 degrees to implement a fourth material; The fourth material is put into a mold for forming a confectionery, and the confectionery is molded in an oven in a range of 20 to 30 minutes to provide a confectionery manufacturing method using soft foods.

In addition, the soft material material of the second material forming step is composed of a mixture of lotus root, lotus leaf and softwood in a ratio of 2: 1: 1, wherein the soft material material is based on the total weight of the fourth material To 5 to 6 parts by weight, to provide a confectionery manufacturing method using soft food.

In addition, in the first material forming step, the first material is formed by mixing 22 to 23 parts by weight of eggs and 24 to 25 parts by weight of sugars based on the total weight of the fourth material, and the sugars are malt. And fermented products of cereals, wherein the cereals apply malt and fermented products of malt and cereals, to which at least one barley selected from the group consisting of barley, sage, barley, beer barley, black barley and sago barley is applied. 1: It is possible to provide a method for producing a confectionery using soft foods, which is blended in a ratio of 0.1 to 10 by weight of grains.

Further, the third material forming step, based on the total weight of the fourth material, 23 parts by weight of flour, 3 parts by weight of purified water is mixed, it is possible to provide a confectionery manufacturing method using soft food.

According to the present invention, in implementing a functional cookie (Madelan) product, it is possible to use both the lotus root and lotus leaf and lotus of the soft plant to contain all the useful ingredients, but the unique astringent taste of the soft To neutralize by mixing the natural sugar fermented mule to enhance the flavor.

Specifically, according to an embodiment of the present invention, including lotus, lotus leaf, lotus root including lotus root as a material component, so that you can feel the flavor of lotus while enjoying the flavor of lotus root, lotus seeds (yeonja) of Shun neutralizes the taste to improve the taste and flavor of sweets as well as to provide a confectionery product that can realize nutritional healthy functional sweets containing the active ingredient of lead.

1 is a process chart showing a manufacturing process of a confectionery manufacturing method according to an embodiment of the present invention.
Figure 2 shows an exemplary view of a mold of confectionery according to an embodiment of the present invention, Figure 3 shows an image of the Madeleine implemented with the mold of FIG.

Advantages and features of the present invention, and methods for achieving them will be apparent with reference to the embodiments described below in detail in conjunction with the accompanying drawings. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosure may be made thorough and complete, and to fully convey the spirit of the invention to those skilled in the art.

The terminology used herein is for the purpose of describing particular example embodiments only and is not intended to be limiting of the present invention. Singular expressions include plural expressions unless the context clearly indicates otherwise. In this application, the terms "comprise" or "have" are intended to indicate that there is a feature, number, step, action, component, part, or combination thereof described in the specification, and one or more other features. It is to be understood that the present invention does not exclude the possibility of the presence or the addition of numbers, steps, operations, components, parts, or combinations thereof.

Unless defined otherwise, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art. Terms such as those defined in the commonly used dictionaries should be construed as having meanings consistent with the meanings in the context of the related art and shall not be construed in ideal or excessively formal meanings unless expressly defined in this application. Do not.

1 is a flowchart illustrating a confectionery manufacturing method according to an embodiment of the present invention (hereinafter, referred to as "the present invention").

Referring to Figure 1, the present invention, the first material forming step of mixing and forming the first material by mixing the egg and sugar classification in the dough and the second mixing the flour, baking powder and soft material material to the first material A third material forming step of mixing a melted butter and purified water with a second bath formed in the material forming step, the second material forming step, the third material produced in the third material forming step 18 to 5 ~ 15 degrees The low temperature aging step of aging for 24 hours to implement the fourth material and the fourth material is put into a mold for forming a confectionery, and may be configured to include a step of forming a baked cookie in the oven for 20 to 30 minutes. .

1. First material formation step (mixing process of eggs and sugars)

The main subject of the present invention is a soft food as a component of confectionery (in the present invention, a material containing lotus root, lotus leaf, and soft seed (seed) of soft food is defined as a soft material material.)

In the present invention, a material for mixing an egg and a sugar classification is prepared as a first material which is a basic material for preparing a confection.

In particular, in this case, the sugar may be generally sugar or honey, which is sweet, but the preferred embodiment of the present invention is characterized by using natural sugars. Such natural sugars act to neutralize the astringent taste when using softwood, and as a material for enhancing the efficacy, fermented products of malt and cereals can be applied.

Natural sugars allow malt and cereal fermentation products to be applied. In this case, the grains may be applied to at least one barley selected from the group consisting of barley, sal barley, outer barley, beer barley, black barley and saeng barley.

In this case, amylases hydrolyze the (1 → 4) -α-glycosidic bonds or (1 → 6) -α-glycosidic bonds of starch with glycosylase and cellulase (1 → 4) -β -Glycoside bonds can be hydrolyzed, the glycosylating enzyme of the blueberry fruit applied herein may be an enzyme that hydrolyzes α-1, 4 galacturonyl bonds of pectinic acid, endo pectina The first enzyme (enzyme) selected from aptase or exo-type pectinase, dimethylgalacturonase, and polygalacturonase can be added to allow fermentation to take place within a range of 1 to 2 hours. .

Furthermore, the sugar component in the saccharification process that is realized through mixing with starch, such as wheat flour and low temperature aging process, is further increased through gelatinization, and the antioxidant component contained in the softwood is further extracted during fermentation. Will be. In this case, the fermentation process is Lactobacillus Bulgarcus (L. bulgarcus), Lactobacillus Ashdophyllus (L. acidophilus), Lactobacillus Delbriki (L. delbrichii), Lactobacillus casi (L. casei), L.plantarum, L. bifidus, L. bifidus, L. kimchii, Streptococcus faecalis, Streptococcus lactis , Pediococcus soiae (P. soyae) and pediococcus can be implemented by inoculating a lactic acid bacterium selected from the group comprising pentosaceus (P. pentosaceus).

Embodiments of the natural sugars to be applied to the embodiments of the present invention to be applied as follows.

1) Grain Applied Natural Sugar

In an embodiment of the present invention, it is possible to apply the fermentation product of malt and cereals to natural sugars. In this case, the grains may be applied to at least one barley selected from the group consisting of barley, sal barley, outer barley, beer barley, black barley and saeng barley.

In this case, the malt and the fermented product of cereals, may be applied to the mixture of malt 1: grains 0.1 to 10 weight ratio.

In particular, the malt and the fermentation of cereals may be mixed in a ratio of 1: 1 to the weight ratio of the secondary ripening liquid of the blueberry described above.

100 to 1000 parts by weight of the above-mentioned grain flour, for example, barley flour or wheat flour, are put in cold water, and 10 to 500 parts by weight of heated malt is added to the water and extracted by a mesh, followed by mixing grain flour and malt solution. After aging at 60 ° C. for 5 hours, it may be heated to 100 ° C. or more to prepare a natural taste for astringent taste masking.

2) Natural sugars applying palm oil and sugars

The natural saccharide according to another embodiment of the present invention is 100 to 400 parts by weight of 100 parts by weight of fat coating liquid consisting of 65 to 85% by weight of palm oil, 13 to 30% by weight of saccharides and 2 to 5% by weight of sodium caseinate. And mixed may be used.

In this case, it is possible to neutralize the astringent taste of the stalk, and to enhance the intrinsic sweetness of the palm, strengthening the preservation, which can be easily consumed by both men and women, and rich in anthocyanin extracted from the stalk. Excellent efficacy in effect and anti-aging will be realized.

In this case, palm oil, sugars and casein sodium are used to produce a fat coating solution. At this time, any one of saccharide syrup, maltodextrin, gum arabic, guar gum, hydroxypropyl methyl cellulose can be used, but it is preferable to use corn syrup.

65 to 85% by weight of palm oil, 13 to 30% by weight of saccharides and 2 to 5% by weight of sodium caseinate to produce a fat coating solution, when the amount of each component is outside the standard value for tannin and polyphenol components Microencapsulation does not proceed smoothly, which may cause problems in preservation.

If palm oil is used at less than 65% by weight or sugar is used at more than 30% by weight, the amount of oil to be coated is too high compared to the sugar that acts as a coating, resulting in the microcapsules not being formed properly or the capsules disintegrating due to long-term storage. Problems may arise. And when the sugar is used in less than 13% by weight, because the effective ingredients of the soft coating can not be sufficiently reduced the storage capacity.

The saccharides are included in the fat coating solution to strengthen the coating and form a microcapsule having a certain strength to help the coating layer to withstand external impact such as heat and long-term storage.

3) Natural Sugars of Stevia Extract

In another embodiment of the present invention, as a natural sugar, a method of preparing a blueberry concentrate containing 24 to 25 parts by weight of stevia extract based on 100 parts by weight of the total weight of the fourth material, which will be described later, will be implemented. To be able.

In this case, the stevia extract applied in the present embodiment includes stevia, so that even without using a substance that gives a separate sweet taste, it neutralizes the astringent taste of the softening and increases the sweetness.

2. Second Material Formation Step

Subsequently, in the present invention, a process of generating a second material by mixing flour, baking powder, and soft material material to the first material described above is performed.

The flour and baking powder may be mixed with 23 to 24 parts by weight of wheat flour and 0.3 to 0.4 parts by weight of baking powder based on the total weight of the fourth material to be described later.

Particularly, in the case of the soft material in this process, a mixture of lotus root, lotus leaf and softwood is mixed in a ratio of 2: 1: 1, and the soft material is 5-6 based on the total weight of the fourth material. Allow to be added in parts by weight.

In the case of lotus root, lotus leaf and lotus, it is possible to use the processed in the form of powder. Especially, when the light and excessive amount of lotus is added, the astringent taste is strongly acted, which may impair the flavor or texture. Do it.

3. Third material formation and low temperature aging step

In the case of the second material manufactured in the second material forming step, a flour and a baking powder, and a mixture of eggs and natural sugars are mixed, and then a third material is mixed by mixing butter and purified water with the second material. Butter enhances the softness of the whole dough and enables the external coating of ingredients of soft foods that combine with sugars, making the internal reaction of soft materials and natural sugars harmonious.

Therefore, in the present invention, a low temperature aging process for use as a dough for preparing a confectionery is essential in the present invention.

In particular, the present invention requires a saccharification process of the natural sugar used to neutralize the astringent taste of the soft bar, the process of aging the second material in a low-temperature refrigerator having a temperature of 5 to 15 degrees for about 18 to 24 hours This is necessary.

The finished material until the low temperature aging is defined as a fourth material, and the subsequent process is to put the fourth material in the mold for confectionery using the fourth material, and bake for about 20 to 30 minutes in an oven preheated at 170 ° C. Allow them to make sweets.

Confectionery molds to be applied to the present invention can be used to enhance the consumer's preference by using a frame implemented to have the shape of the lotus flower as a whole as an image as shown in FIG.

Figure 3 shows the actual application image of the confectionery (Madelan) implemented by the present invention.

Hereinafter, an embodiment of manufacturing another confectionary in the manufacturing process of the present invention described above will be described.

Example 1

In the first embodiment, in forming the first material, when the weight of the final dough (fourth material) for realizing the confectionery is 100, 22 parts by weight of eggs, 24.3 parts by weight of natural sugars (raw materials, applied with barley) Was mixed.

Then, 23 parts by weight of flour, 0.3 parts by weight of baking powder, 5 parts by weight of the soft material was applied. In this case, lotus root, lotus leaf, and lotus root were mixed at 2: 1: 1.

Thereafter, aged for 24 hours at a low temperature of 5 ℃ in the refrigerator to complete the dough 1000g (fourth material).

Through this, Madelan (cookies) was prepared by baking in a mold for 30 minutes in an oven preheated to 170 degrees.

Example 2

The other process conditions and the contents of the materials were the same, and black barley was used as a raw material of the fermentation of natural sugars.

Example 3

All other process conditions and the content of the materials are the same, but 100 parts by weight of water is added to 100 parts by weight of a fat coating liquid consisting of 65% by weight of palm oil, 15% by weight of malt oil, and 2% by weight of casein sodium as a raw material of fermented mule of natural sugar And mixed were used.

Example 4

All other process conditions and the content of the material was the same, but the stevia extract was applied as a raw material of natural sugars.

Example 5

All other process conditions and the content of the material was the same, but the raw materials of natural sugars were mixed with honey and sugar, in this case, the ratio of honey and sugar was 1: 5.

Comparative Example 1

The same materials and preparation methods as in Example 1 were applied, except that only sugar was mixed in the same weight instead of natural sugars.

Comparative Example 2

The same materials and manufacturing methods as in Example 1 were applied, but the cookies were immediately prepared after removing the low temperature aging step.

The sweets prepared according to Examples 1 to 5 were subjected to sensory tests such as taste, color, and palatability of each sample, and the results are shown in Table 1 below.

The sensory evaluation results of the five-point scale method for each panel having excellent taste of 30 people are shown in Table 1 below.

It was evaluated as excellent in all respects compared with Comparative Example 1 (sugar applied as sugar) and Comparative Example 2 (without low temperature aging process) in all the test items.

Item color flavor Scent Texture General Symbol Example 1 4.5 4.5 4.7 4.7 4.6 Example 2 4.4 4.6 4.8 4.5 4.6 Example 3 4.5 4.6 4.9 4.6 4.7 Example 4 4.4 4.4 4.8 4.5 4.5 Example 5 4.5 4.6 4.6 4.5 4.6 Comparative Example 1 4.2 3.8 4.0 4.0 4.0 Comparative Example 2 4.0 3.9 4.1 4.1 4.0

(In Table 1, the numerical values for the sensory properties such as taste, color, preference, etc. of Examples 1 to 5 and Comparative Examples 1 and 2, which are rounded at the second decimal place after dividing the total of the panel scores by the number of panels, Higher value means better sensory function.)

In the above, the present invention has been described based on the preferred embodiments, but the technical idea of the present invention is not limited thereto, and modifications or changes can be made within the scope of the claims. It will be apparent to those skilled in the art, and such modifications and variations will belong to the appended claims.

Claims (5)

A first material forming step of mixing and forming a first material by mixing eggs and sugar sorting in a dough machine;
A second material forming step of mixing flour, baking powder, and soft material with the first material;
A third material forming step of mixing the melted butter with purified water and purified water in the second material formed in the second material forming step;
A low temperature aging step of aging the third material manufactured in the third material forming step for 18 to 24 hours at 5 to 15 degrees to implement the fourth material; And
Inserting the fourth material into a mold for forming a confectionery, and baking the confectionary in an oven for 20 to 30 minutes to form a confectionery;
Including,
The first material forming step,
The first material is formed by mixing 22 to 23 parts by weight of eggs and 24 to 25 parts by weight of sugars based on the total weight of the fourth material,
The sugar classification is applied to the fermentation of malt and cereals, the grains are applied to at least one barley selected from the group consisting of barley, sali barley, outer barley, beer barley, black barley and sago barley, powder of the grain 100 to 1000 parts by weight of cold malt was prepared, and 10 to 500 parts by weight of heated malt was dissolved in water, and the malt solution was extracted through a mesh. The grain powder and malt solution were mixed and mixed at 50 to 60 ° C. Confectionery manufacturing method using soft plants prepared by heating to 100 ℃ after aging for time.
The method according to claim 1,
The soft material material of the second material forming step,
It consists of a mixture of lotus root and lotus leaf and lotus in a ratio of 2: 1: 1,
The soft material material is added to 5 to 6 parts by weight based on the total weight of the fourth material,
How to make sweets using soft plants.
A first material forming step of mixing and forming a first material by mixing eggs and sugar sorting in a dough machine;
A second material forming step of mixing flour, baking powder, and soft material with the first material;
A third material forming step of mixing the melted butter with purified water and purified water in the second material formed in the second material forming step;
A low temperature aging step of aging the third material manufactured in the third material forming step for 18 to 24 hours at 5 to 15 degrees to implement the fourth material; And
Inserting the fourth material into a mold for forming a confectionery, and baking the confectionary in an oven for 20 to 30 minutes to form a confectionery;
Including,
The first material forming step
The first material is formed by mixing 22 to 23 parts by weight of eggs and 24 to 25 parts by weight of sugars based on the total weight of the fourth material,
The sugar classification is 65 to 85% by weight of palm oil, 100 to 400 parts by weight of fat coating liquid consisting of 13 to 30% by weight of sugar and 2 to 5% by weight of sodium casein added 100 to 400 parts by weight of water and applying a mixture Confectionery manufacturing method using.
The confectionery manufactured by Claim 1 or 3.
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