KR102125977B1 - Method for manufacturing confectionery including schizandra chinensis enzyme syrup and confectionery by the method - Google Patents

Abstract

The present invention relates to a method for manufacturing confectionery including schizandra chinensis fermented liquor and confectionery by the method, the method comprising: (a) a step of manufacturing the schizandra chinensis fermented liquor; (b) a step of mixing and kneading 0.1-1 parts by weight of salt, 20-50 parts by weight of sugar, 10-20 parts by weight of butter, 10-30 parts by weight of eggs, 0.1-0.2 parts by weight of baking powder, and 10-30 parts by weight of the schizandra chinensis fermented liquor in 100 parts by weight of flour; (c) a step of aging kneaded dough at 0-10°C for 30 minutes to 3 hours; and (d) a step of baking the aged dough. The present invention reduces contents of trans fat, improves flavor and texture of the confectionery, increases a nutritional value of the confectionery by adding insufficient nutrients to the confectionery, and extends a storage period.

Description

METHOD FOR MANUFACTURING CONFECTIONERY INCLUDING SCHIZANDRA CHINENSIS ENZYME SYRUP AND CONFECTIONERY BY THE METHOD}

The present invention relates to a confectionery manufacturing method and a confectionery according to the method, and more particularly, to a confectionery manufacturing method using the Omija fermentation broth excellent in texture and flavor and rich in nutrients, and a confectionery according to the method.

As the current eating habits of Korea have become westernized and simplified, the consumption of confectionery and bakery has increased day by day, and related industries have grown significantly, so that the confectionery industry in Korea is forming a market of about 2 trillion won.

In recent years, as the increase in various adult diseases has become a major social problem, consumers' desire to consume processed foods as health functional foods containing functional ingredients as well as nutrition is increasing. In order to respond to preferences, products with various subsidiary materials that are expected to have functional effects in addition to nutritional values have been developed, and their commercialization is in progress.

On the other hand, Omija often means its fruit, and around August-September, several red berries run in the shape of an ear, and the size of one fruit is a reddish-shaped ball with a diameter of about 1 cm. It has red enteric juice and two reddish brown seeds.

These Omija are called Omija in a variety of combinations of sweet, sour, bitter, spicy, and salty. They are called Omija, and have excellent alcohol detoxification and antioxidant effects. It has been reported that it is helpful for antipyretic effects, lowering blood sugar, and detoxifying alcohol. This is due to lignan compounds such as cyzandrin and gomisin among the ingredients contained in Omija, and as such, Omija has various pharmacological functions and is widely used as a raw material for herbal medicines and food. .

Omija has traditionally been used as Omija Tea, Omija Hwachae, Starch Dasik, and Omijaju. Recently, research on food using Omija includes jelly with Omija, functional sausage using Omija extract, tofu with Omija extract, and Omija juice. Various processed foods, such as added bulgogi sauce and vinegar using Omija, are being developed, and are attracting new attention in terms of health function.

However, there have been no examples of making confectionery using such omija.

KR 10-0232072 B1 KR 10-1125677 B1

Therefore, the object of the present invention is by using the fermented Omija, not only contains a large amount of nutrients of Omija, but also improves the flavor, texture, and texture, and a method and method of manufacturing confectionery using the Omija fermentation solution with an extended storage period. Is to provide sweets.

Method for producing a confectionery using Omija fermentation broth according to the present invention for achieving the above object, (a) preparing Omija fermentation broth, (b) 0.1 to 1 part by weight of salt, 100 to 1 part by weight of salt, 20 sugar -50 parts by weight, 10-20 parts by weight of butter, 10-30 parts by weight of eggs, 0.1-0.2 parts by weight of baking powder and 10-30 parts by weight of the fermentation of Omija and kneading, (c) the kneaded dough It characterized in that it comprises a step of aging at 0 ~ 10 ℃ 30 minutes ~ 3 hours, and (d) baking the aged dough.

In the step (a), the syrup containing sugar, oligosaccharide and water is added to the Omija fruit at a weight ratio of 1:2 to 10, and aged at 10 to 25°C for 3 to 7 days, and the aged product The process of separating the seeds and husks of the Omija fruit by filtration, and adding syrup containing sugar, oligosaccharides and water in a ratio of 1:0.5 to 1 to the aged product from which the seeds and husks are separated at 10 to 25° C. It characterized by including the process of aging for ~100 days.

In the step (b), 10 to 20 parts by weight of purple corncob extract and 10 to 20 parts by weight of vitamin tree extract are characterized by further mixing and kneading.

The confectionery using the Omija fermentation broth according to the present invention is characterized in that it is manufactured by the above method.

According to the manufacturing method of confectionery using the Omija fermentation broth according to the present invention and the confectionery according to the method, as well as improving the flavor and texture of the confectionery, the nutritional value of the confectionery is increased by adding insufficient nutritional components to the confectionery, and storage thereof It has the advantage of extending the period.

1 is a manufacturing process diagram of confectionery using Omija fermentation broth according to the present invention.

Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

The method of manufacturing confectionery using the fermented Omija of the present invention comprises: (a) preparing a fermented Omija, (b) 0.1-1 part by weight of salt, 100-50 parts of sugar, 20-50 parts of sugar, 10-20 parts of butter Mixing and kneading parts by weight, 10 to 30 parts by weight of eggs, 0.1 to 0.2 parts by weight of baking powder, and 10 to 30 parts by weight of the Omija fermentation liquid, and (c) 30 minutes at 0 to 10° C. It characterized in that it comprises the step of aging for 3 hours, and (d) baking the aged dough.

Hereinafter, a method of manufacturing confectionery of the present invention will be described step by step with reference to FIG.

(A) preparing a fermented Omija liquid.

First, an Omija fermentation broth is prepared.

In the present invention, the Omija fermentation broth is not only for the expansion of the confectionery, but also to make a confectionery having excellent texture and aroma even if only a small amount of butter is used. In addition, the nutritional value of the confectionery is increased by adding the insufficient nutritional components to the confectionary, and the storage period is extended.

The method of preparing the fermented Schisandra chinensis is a process of adding syrup containing sugar, oligosaccharides, and water to the Schisandra chinensis fruit at a weight ratio of 1:2 to 10, and aging at 10-25°C for 3-7 days, and the aged aging The process of separating the seeds and husks of the Schisandra chinensis fruit by filtering water, and adding syrup containing sugar, oligosaccharides and water in a 1:0.5 to 1 weight ratio to the aged product from which the seeds and husks are separated at 10 to 25°C The process includes aging for 10 to 100 days.

That is, the fruit and syrup of Omija are first mixed in a weight ratio of 1:2 to 10, and aged at 10 to 25°C for 3 to 7 days. Here, the syrup is mixed with sugar, oligosaccharides and water in a weight ratio of 1:7 to 9:5 to 7, and heated to 50 to 60°C to dissolve the sugar sufficiently, and then cooled to 20 to 30°C at room temperature. It is made to facilitate fermentation of Omija. In this case, as the sugar, organic raw sugar, yellow sugar, white sugar, and brown sugar can all be used, and the type is not limited.

Next, the aged material is filtered to separate seeds and skins of Omija fruit. At this time, the filtration method is sufficient if a cotton cloth or the like is used, and the method is not limited. In addition, it is natural that it is also possible to filter after crushing the fruit of Omija.

Then, the syrup containing sugar, oligosaccharide, and water was added to the aged product from which the seeds and the peel were separated again, in a ratio of 1:0.5 to 1, and further aged at 10 to 25°C for 10 to 100 days, thereby completing the preparation of Omija fermentation broth. do.

As described above, the Omija fermentation liquid expands the confectionary, improves the flavor, texture, texture, and the like of the confectionary, imparts nutrients, and extends the storage period.

Here, it is also possible to use soybean with the Omija fruit, and when preparing the fermentation broth using the soybean, there is an advantage that the confectionery has a more moist yet crispy texture. More specifically, the omija fruit and soybean are mixed in a weight ratio of 1:0.1 to 0.5, and syrup is mixed in this mixture in a weight ratio of 1:2 to 10 to mature.

(b) 0.1 to 1 part by weight of salt, 100 to 50 parts by weight of sugar, 20 to 50 parts by weight of sugar, 10 to 20 parts by weight of butter, 10 to 30 parts by weight of egg, 0.1 to 0.2 parts by weight of baking powder, and 10 to 30 parts of the fermentation of Omija Mixing and kneading parts by weight.

When the Omija fermentation broth is prepared as described above, flour, salt, sugar, butter, eggs, baking powder, and the Omija fermentation broth are mixed and kneaded.

Here, the flour may be selected from among powerful powder, gravity powder, and powdered powder as necessary, and the type thereof is not limited, but generally, powdered powder is generally used in the manufacture of confectionery. Hereinafter, the weight part in this step is based on 100 parts by weight of the flour.

The salt is to give the liver of the confectionery, and is mixed in a range of 0.1 to 1 part by weight.

In addition, the sugar is intended to impart sweetness and richness to confectionery, and is preferably mixed in an amount of 20 to 50 parts by weight.

The butter is a solid oil and is mixed with the range of 10 to 20 parts by weight to gently prevent the starch and protein from hardening while mixing the dough. If the butter is less than 10 parts by weight, the texture of the confectionery falls, and there is a disadvantage in that it is not good for health due to the use of excess butter in excess of 20 parts by weight.

The eggs are for foaming, emulsifying, heat setting and shortening effects, and are mixed in a range of 10 to 30 parts by weight. At this time, when the egg is mixed in less than 10 parts by weight, the above-mentioned properties, namely, foamability, emulsification, etc., are deteriorated. Has its drawbacks.

And the baking powder is used as an inflating agent to inflate confectionery and give flavor, and is mixed in a range of 0.1 to 0.2 parts by weight. This is because when the baking powder is mixed to less than 0.1 parts by weight, the expansion does not proceed smoothly, and it expands more than necessary by more than 0.2 parts by weight, and the flavor is deteriorated due to food additives.

In addition, as described above, the Omija fermentation broth helps to expand the confectionary, imparts various nutrients, and also serves to lower the content of trans fat by improving the texture, texture, and flavor of the confectionery in place of butter. . In addition, by improving the flavor of sweets, it is possible to satisfy the consumer's desire for sweets with a new taste and aroma. The Omija fermentation broth is included in the range of 10 to 30 parts by weight. If the Omija fermentation broth is less than 10 parts by weight, the above-described effect is insignificant, and when it exceeds 30 parts by weight, the sensory preference is reduced.

At this time, the kneading method is usually sufficient for kneading when preparing confectionery, so the method is not limited.

(c) aging the kneaded dough at 0-10° C. for 30 minutes to 3 hours.

Next, the kneaded dough is aged at 0-10°C for 30 minutes to 3 hours to homogenize the taste. In addition, through this aging, the overall preference of the confectionery becomes more excellent.

(d) baking the aged dough

Finally, the aged dough is molded to suit the shape of the confectionery, and then baked in an oven at a temperature of 130-200° C. for 5-30 minutes.

More preferably, it is first baked at 160 to 180°C for 5 to 20 minutes, and then baked at 130 to 160°C for 2 to 3 minutes, thereby improving the texture and color of the confectionery. Here, it is natural that the molding and baking process can be carried out by various methods known in the art for manufacturing confectionery.

The confectionery prepared by the above method has an advantage of showing excellent functionality, reducing the amount of butter, having a low trans fat content, and having functionality due to the fermentation of Schisandra chinensis. In addition, there is an advantage that the storage period of confectionery is extended.

Meanwhile, in step (b), when 10 to 20 parts by weight of the purple corncob extract and 10 to 20 parts by weight of the vitamin tree extract are further mixed, functional and nutritional properties may be further improved. In addition, it is possible to improve the storage of confectionery.

The purple corncob extract has excellent anthocyanin content, antioxidant activity, etc., thereby improving the shelf life of confectionery and imparting excellent flavor. The purple corn cob extract may be extracted using a conventional solvent according to conventional methods known in the art for preparing extracts from natural products, that is, under conditions of conventional temperature and pressure. Illustratively, after washing and slicing the purple corncob appropriately, and drying it, one or more extraction solvents of water, ethanol and methanol of 10 to 20 times the weight of the dried product are added, and this is performed at 20 to 100°C for 1 to 20 hours. During hot water extraction, cold immersion extraction, reflux cooling extraction, or ultrasonic extraction can be used for extraction. In addition, the prepared extract may then be subjected to filtration, concentration and drying to remove the solvent, and pulverize it to prepare a powder. Filtration may use a filter paper or a reduced pressure filter, concentration may be performed under a reduced pressure concentrator, drying may be a freeze-drying method, but is not limited thereto.

The vitamin tree extract serves to significantly increase the preference of confectionery when used with the Omija fermentation broth.

The vitamin tree extract may be extracted according to a conventional method known in the art for preparing an extract from natural products, that is, using a conventional solvent under conditions of conventional temperature and pressure. Illustratively, the leaves of the vitamin tree are washed and rinsed appropriately, and after drying, 10 to 20 weight times of the dried product is added with at least one extraction solvent among water, ethanol and methanol, and this is 1 to 20 at 20 to 100°C. It can be extracted by extraction methods such as hot water extraction, cold needle extraction, reflux cooling extraction or ultrasonic extraction for a period of time. In addition, the prepared extract may then be subjected to filtration, concentration and drying to remove the solvent, and pulverize it to prepare a powder. Filtration may use a filter paper or a reduced pressure filter, concentration may be performed under a reduced pressure concentrator, drying may be a freeze-drying method, but is not limited thereto.

In addition, in step (b), 10 to 20 parts by weight of makiberry mayonnaise may be further mixed to knead, and the use of such makiberry mayonnaise may significantly improve the texture of confectionery.

The makiberry mayonnaise is prepared by mixing soy milk, makiberry juice and lemon juice, and mixing edible oil therewith, thereby improving texture and flavor. More specifically, the makiberry mayonnaise is mixed with 10 to 30 parts by weight of makiberry juice and 5 to 10 parts by weight of lemon juice with 100 parts by weight of soy milk and emulsified while putting 100 to 200 parts by weight of cooking oil little by little. The soymilk can be used without limiting its kind, and any of commercially available products can be used.

The confectionery using the Omija fermentation broth of the present invention prepared as described above is characterized in that it has excellent organoleptic taste, nutritional properties, and storage properties as described above.

On the other hand, the confectionery according to the present invention may further include various additives or additives known in addition to the above-mentioned materials, and the implementation is not limited.

Hereinafter, the present invention will be described in detail through specific examples.

(Example 1)

The Omija fruit was washed with clean water. Then, sugar, oligosaccharides and water were mixed at a weight ratio of 1:8:6, heated to 60°C to dissolve the sugar, and then allowed to stand at room temperature to cool to 25°C to produce syrup.

The washed Omija fruit and syrup were mixed at a weight ratio of 1:5, and aged at 22°C for 4 days. Then, it was filtered with a cotton cloth to separate the seeds and husks of Omija fruit. Next, the syrup was added at a weight ratio of 1:0.5 to the aged product from which the seeds and the peel were separated, and then aged at 22° C. for 90 days to prepare an Omija fermentation broth.

After mixing and kneading 200 g of flour, 2 g of salt, 80 g of sugar, 30 g of butter, 40 g of eggs, 0.4 g of baking powder and 40 g of the above-mentioned Omija fermentation broth, the mixture was aged for 1 hour at a temperature of 4°C. Then, it was molded and baked at 170°C for 10 minutes, and then baked at 150°C for 5 minutes to prepare a cookie.

(Example 2)

The Omija fruit and soothe were washed clean and mixed in a weight ratio of 1:0.3. And the syrup was mixed in this mixture in a 1:5 weight ratio, and it was aged at 22°C for 4 days. Then, it was filtered with a cotton cloth to separate the seeds, husks, and soothing of Omija fruit. Next, the syrup was added at a weight ratio of 1:0.5 to the matured product from which the seeds, husk, and soothing were separated, and then aged at 22° C. for 90 days to prepare an Omija fermentation broth. At this time, syrup was prepared and used in the same manner as in Example 1.

And the rest of the process was carried out in the same manner as in Example 1.

(Example 3)

The same procedure as in Example 1 was performed, but when kneading, 20 g of purple corncob extract and 20 g of vitamin tree extract were further mixed.

At this time, the purple corncob extract was washed with clean water, and then dried naturally in the shade for 10 days, crushed to about 100mesh, and after adding 2000ml of distilled water to 150g of the powdered sample, extracted at 80℃ for about 2 hours. It was filtered with a 250 mesh filter cloth, concentrated under reduced pressure at 50°C using a rotary pressure concentrator, lyophilized, and then crushed to about 300 mesh.

And the vitamin tree extract, after washing the leaves of the vitamin tree with clean water, naturally dried in the shade for 10 days, crushed to about 100mesh, added 2000ml of distilled water to 150g of the powdered sample, extracted at 80℃ for about 2 hours It was filtered with a 250 mesh filter cloth, concentrated under reduced pressure at 50°C using a rotary pressure concentrator, lyophilized, and then crushed to about 300 mesh.

(Example 4)

It was carried out in the same manner as in Example 1, but when mixing, 20 g of makiberry mayonnaise was further mixed.

At this time, the maki berry mayonnaise was prepared by mixing 20 g of maki berry juice and 5 g of lemon juice in 100 g of soy milk, and emulsifying while gradually adding 150 g of edible oil.

(Comparative Example 1)

The same procedure as in Example 1 was carried out, but instead of Omija fermentation broth, 30 g of butter and 4 g of baking powder were added and kneaded.

(Test Example 1)

Sensory evaluation was performed on the confectionary of Examples and Comparative Example 1. In the sensory evaluation, 20 adults and 20 men and women were selected as panels, and a nine-point scoring method (9: very good, 7: good, 5: normal, 3: bad, 1: for taste, texture, texture, appearance, flavor, and overall preference) Very poor), and the results are shown in Table 1.

Results of Test Example 1 division flavor Organization Texture Exterior incense Full preference diagram Example 1 7.3 6.2 6.8 5.1 7.1 7.2 Example 2 7.4 7.0 7.1 5.1 7.1 7.7 Example 3 7.6 6.7 6.7 5.2 7.2 7.5 Example 4 7.8 7.1 7.2 5.2 7.2 7.9 Comparative Example 1 5.5 5.8 5.6 5.2 6.5 5.8

As confirmed in Table 1, Examples 1 to 4 confirmed that the taste, texture, texture, and overall preference were evaluated higher than Comparative Example 1. In addition, it was confirmed that in Examples 2 and 4, the texture was significantly improved compared to Comparative Example 1.

Therefore, it was confirmed that the confectionary according to the present invention has a remarkably improved nutritional property, and also has excellent sensory taste.

As described above, the present invention has been described in detail using preferred embodiments, but the scope of the present invention is not limited to specific embodiments, and should be interpreted by the appended claims. In addition, those skilled in the art should understand that many modifications and variations are possible without departing from the scope of the present invention.

Claims (4)

(A) preparing a fermented Omija liquid,
(b) 0.1 to 1 part by weight of salt, 100 to 50 parts by weight of sugar, 20 to 50 parts by weight of sugar, 10 to 20 parts by weight of butter, 10 to 30 parts by weight of egg, 0.1 to 0.2 parts by weight of baking powder, and 10 to 30 parts of the fermentation of Omija Mixing and kneading parts by weight,
(c) aging the kneaded dough at 0-10° C. for 30 minutes to 3 hours,
(d) baking the aged dough,
Step (a) is,
A process of aging for 3-7 days at 10-25°C by adding syrup containing sugar, oligosaccharides and water in a 1:2-10 weight ratio to a mixture of Omija fruit and soothing mixed in a 1:0.1-0.5 weight ratio,
And the process of separating the seeds and husks, soothing of the Omija fruit by filtering the aged product,
And adding syrup containing sugar, oligosaccharide, and water in a 1:0.5 to 1 weight ratio to the matured product from which the seeds, husks, and soothing are separated, and aged for 10 to 100 days at 10 to 25°C. Method for manufacturing confectionery using Omija fermentation broth.
The method of claim 1
In step (b),
Mix 10-20 parts by weight of makiberry mayonnaise and knead,
The makiberry mayonnaise is mixed with 10 to 30 parts by weight of makiberry juice and 5 to 10 parts by weight of lemon juice, 100 parts by weight of soymilk, and emulsified while adding 100 to 200 parts by weight of edible oil. Method of manufacturing sweets.
The method of claim 1
In step (b),
10-20 parts by weight of purple corn cob extract and 10-20 parts by weight of vitamin tree extract. A method for producing confectionery using Omija fermentation broth.
Method of producing confectionery using Omija fermentation broth, characterized in that it is produced by the method of any one of claims 1 to 3.

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