KR102126013B1 - Manufacturing method macaron using rice flour and macaron using rice flour manufactured by the same - Google Patents

Abstract

The present invention relates to a method of manufacturing rice flour macarons and rice flour macarons manufactured thereby. The method of manufacturing rice flour macarons according to the present invention comprises the following steps: preparing ingredients including Nurungji (scorched rice) powder, egg white, a curcumin extract, a stevia fermentation extract, and rice flour, and weighing the ingredients in a certain weight; stirring and whipping the prepared egg white; stirring after adding the measured stevia fermentation extract, curcumin extract, and camellia oil to the whipped egg white; adding the Nurungji powder and rice flour to the egg white to which the stevia fermentation extract, curcumin extract, and camellia oil are added, followed by stirring to prepare a dough product; forming dough in a certain size and drying the same; heating the dried dough to prepare a macaron molded product; cooling the heated macaron molded product; and applying cream to one side of the cooled macaron molded product, attaching a separate macaron molded product, and aging the same to produce macarons. According to the above-described configuration, the present invention produces macarons using rice flour which is beneficial to health instead of the refined flour, which is generally used for producing macarons, thereby producing rice flour macarons which have a soft texture and a high nutrient content, and can satisfy the taste of modern people who are interested in health.

Description

Manufacturing method of rice flour macaron and rice flour macaron produced thereby{MANUFACTURING METHOD MACARON USING RICE FLOUR AND MACARON USING RICE FLOUR MANUFACTURED BY THE SAME}

The present invention relates to a method for producing rice flour macaron and a rice flour macaron produced thereby, more specifically, by making macaron using rice flour that is beneficial to health instead of refined wheat flour used in general macaron production, the texture is soft. The present invention relates to a method of manufacturing rice flour macarons and a rice flour macaron produced thereby, which can satisfy the taste of modern people who have high nutrient content and are interested in health.

In general, macaron (Macaron) is a kind of sweets made by baking in an oven after adding foam, sugar, almonds, coconut, and vanilla to egg whites, and then foaming.

These macaroons are one of the typical meringue (bubble) sweets along with Dakuaz.The inside is smooth, soft and crispy on the outside, and a mix table of macarons used in Venice, Italy, around the 13th century was delivered. Dough (fine dough), which was called Macerone. In 1533, when Catherine of Medicia, Italy, who loved macarons, married Henry II of France, the macaron formula was gradually spread to all over Europe.

Macaroons are made from meringue, so they are very soft compared to ordinary confectionery, so they can be eaten by anyone of all ages, and the taste is so sweet that they are often sold for entertainment and gifts.

In recent years, the cream made by applying cream between two macarons is also called macaron, and the cream between these two macarons is more popular than regular macarons because of the cream. It is made a lot.

On the other hand, since macaron is an ordinary cookie, it is manufactured by using flour as a main ingredient and containing almond powder, etc., but there is no technology for manufacturing macaron using rice flour.

In other words, rice contains about 7% protein, but since it does not contain prolamin or glutelin that forms the gluten contained in wheat flour, gluten is not formed, so it does not have the property to inflate.

Therefore, in recent years, macarons cannot be produced with pure rice flour, but macaroon is produced by mixing strong flour with rice flour, but this is practically not a macaroon using rice flour, but a macaroon using flour.

In addition, this improvement is applied to the production of macarons using the same effect as gluten by adding active gluten to rice flour or by separating and adding protein from wheat, but does not taste rice flour macaron by adding excessive active gluten, Health problems caused by excessive use of gluten are also being raised.

Domestic registered patent No. 10-1345142 (registered on December 19, 2013) Domestic registered patent No. 10-1328649 (Registered on November 6, 2013) Korean Patent Publication No. 10-2016-0046940 (released on May 02, 2016)

The present invention is made of macaron that can satisfy the taste of modern people who have a soft texture, high nutrient content, and are interested in health by manufacturing macaron using rice flour that is beneficial to health, instead of refined wheat flour, which is generally used in macaron production. It is to provide a manufacturing method and a rice flour macaron produced thereby.

Various problems to be solved by the present invention are not limited to the problems mentioned above, and other problems not mentioned will be clearly understood by those skilled in the art from the following description.

The method of manufacturing rice flour macaron according to the present invention prepares ingredients including nurungji powder, egg whites, curcumin extract, stevia fermentation extract and rice flour, weighs them with a certain weight, whips the prepared egg whites by stirring, and whips The stevia fermentation extract, curcumin extract and camellia oil are added to the egg whites, and then stirred, and then added to the egg whites to which the stevia fermentation extract, curcumin extract and camellia oil are added, followed by stirring and then stirring the dough. To prepare, mold the dough into a certain size, then dry it, and heat the dried dough to produce a macaron molding, cool the heated macaron molding, and cream on one side of the cooled macaron molding After coating and attaching a separate macaron molding and aging, preparing ingredients including the nurungji powder, egg whites, curcumin extract, stevia fermentation extract and rice flour, and weighing them with a constant weight, the materials are nurungji powder 5 15 to 15 parts by weight of eggs, 30 to 70 parts by weight of egg white, 5 to 15 parts by weight of curcumin extract, 10 to 20 parts by weight of stevia fermentation extract, 1 to 5 parts by weight of camellia oil, and 150 to 250 parts by weight of rice flour.

In the step of attaching and maturing a separate macaron molding after applying the cream to one side of the cooled macaron molding, the cream is aged by storing the crushed cheese at a temperature of 13 to 15° C. after crushing the cheese. Mix the cheese and fresh cream mixture, wherein the cheese and fresh cream mixture is mixed in a weight ratio of 50 to 100 parts by weight of cheese and 20 to 40 parts by weight of the fresh cream mixture, and the fresh cream mixture is 50 to 100 parts by weight of fresh cream, 20 of milk 40 to 40 parts by weight of yolk, 30 to 50 parts by weight of yogurt, 10 to 20 parts by weight of yogurt powder, 1 to 10 parts by weight of onion extract, 10 to 20 parts by weight of onion extract and 20 to 40 parts by weight of butter are included, The extract is attached to the onion by collecting onions and washing with purified water in which sodium hydrogen carbonate (NaHCO ₃ ) having a concentration range of 1 to 3 (w/w)% and a temperature of 33 to 37° C. is dissolved for 1 to 5 minutes. Remove the foreign matter, and separate the onion skins into onion flesh and onion skins, and dry the onion flesh in a dryer, but keep the onion flesh dry at a temperature of 20 to 25°C and a humidity of 33 to 40% After drying for 3 to 7 hours in a dryer, the dried onion pulp is mixed with purified water and heated to prepare the onion pulp extract, wherein the onion pulp extract is purified water 500 to 500 parts by weight of the dried onion pulp After mixing 1000 parts by weight, it is prepared through a process of heating at a temperature of 95 to 100° C. for 5 to 15 hours, and the onion peel is dried to remove moisture contained in the onion peel, but the drying of the onion peel is 30 It is performed for 3 to 7 hours in a dryer maintained at 35 to 45% and a humidity of 35 to 45%, and the onion peel extract is prepared by mixing the dried onion peel with purified water and heating, wherein the onion peel extract is dried. 200 to 40 purified water per 100 parts by weight of onion peel After mixing 0 parts by weight, after immersing for 1 to 3 hours at a temperature of 60 to 70°C, the purified water in which the onion peel is immersed is put into a heater, and the purified water in which onion skin immersed in the heater is immersed in 110 to 120°C. It is prepared by heating for 3 to 5 hours in the temperature and pressure vessel internal pressure of 2.5 to 3.5 kgf/cm ² , and mixing the onion pulp extract and onion peel extract to prepare an onion extract, wherein the onion extract is onion pulp It is prepared by mixing the extract and the onion peel extract in a weight ratio of 7:3 to 6:4, and is prepared through a process of aging by storing the onion extract at a temperature of 3 to 7°C for 1 to 5 hours, and the mixed A cream molded body may be prepared by punching a mixture of cheese and fresh cream, and the cream molded body may be prepared through a process of aging at a temperature of 1 to 5° C. for 20 to 40 minutes.

In addition, the present invention includes a rice flour macaron produced by the above-described manufacturing method.

Specific details of other embodiments are included in the detailed description.

The present invention is to produce macarons by using rice flour that is beneficial to health, instead of refined flour, which is generally used in the manufacture of macarons, to make rice flour macarons that have a soft texture, high nutrient content, and satisfy the taste of modern people who are interested in health. Can be produced.

It will be fully understood that embodiments of the technical idea of the present invention can provide various effects not specifically mentioned.

Advantages and features of the present invention, and methods for achieving them will be clarified with reference to embodiments described below in detail. 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 to ensure that the disclosed contents are thorough and complete and that the spirit of the present invention is sufficiently conveyed to those skilled in the art.

The terms used in this application are only used to describe specific embodiments, and are not intended to limit the present invention. Singular expressions include plural expressions unless the context clearly indicates otherwise.

Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by a person skilled in the art to which the present invention pertains. Terms such as those defined in a commonly used dictionary should be interpreted as having meanings consistent with meanings in the context of related technologies, and should not be interpreted as ideal or excessively formal meanings unless explicitly defined in the present application. Does not.

Hereinafter, a preferred embodiment of the method for producing rice flour macaron according to the present invention will be described in detail.

First, after preparing the ingredients for preparing the rice flour macaron according to the present invention, it can be weighed with a constant weight.

Materials used in the above step may be prepared Nurungji powder, egg whites, curcumin extract, stevia fermentation extract and rice flour, wherein the materials are 5-15 parts by weight of Nurungji powder, 30-70 parts by weight egg white, and 5-cum curcumin extract 15 parts by weight, 10 to 20 parts by weight of stevia fermentation extract, 1 to 5 parts by weight of camellia oil and 150 to 250 parts by weight of rice flour can be prepared by weighing.

The nurungji powder may be a nurungji powder prepared by the following manufacturing method.

First, it is possible to prepare germinated brown rice by washing the brown rice from which the rice husk has been peeled to remove foreign substances and then immersing it in a certain ratio of water and germinating the brown rice.

The germinated brown rice is sprouted from rice husks with an appropriate moisture, temperature, and oxygen, and sprouted about 1 to 3 mm. The sprouted brown rice has useful ingredients such as vitamins, amino acids, enzymes, and superoxide dismutase (SOD). These nutrients enhance the body's natural healing power, prevent adult diseases, and detoxify the body.

In addition, germinated brown rice complements the shortcomings of brown rice and white rice. Brown rice is rich in nutrients, but has poor digestion and has a rough texture, while white rice is mostly lost in nutrients contained in the embryo during the process of refinement. Germinated brown rice is converted into phosphorus and inositol as phytic acid, which interferes with the digestion of brown rice, is digested well and does not cultivate, thereby preserving the nutrition of seed eyes.

The germinated brown rice is mixed with brown rice and water in a weight ratio of 1:1 to 1:2, soaked brown rice in water, and then immersed brown rice immersed in water for 1 to 4 days at a temperature of 25 to 35°C. It can be prepared by germination.

to the next. After mixing water with the germinated brown rice, it can be heated to prepare godubap.

In the present invention, the godubap is mixed with germinated brown rice and water in a weight ratio of 1:1.5 to 1:2, and then heated at a temperature of 110 to 130°C for 30 to 60 minutes to prepare a godubap suitable for cultivation of fermented bacteria. .

Next, after a portion of the godubap is stored separately, fermentation bacteria may be mixed with the separated godubap.

The fermentation bacteria may be mixed in a weight ratio of 1 to 3 parts by weight based on 100 parts by weight of separated godubap, wherein the fermentation bacteria are peptone, yeast extract, sodium citrate, glucose and distilled water, respectively, 5 to 10 parts by weight of peptone , 3 to 7 parts by weight of yeast extract, 0.1 to 0.5 parts by weight of sodium citrate, 2 to 5 parts by weight of glucose and 50 to 80 parts by weight of distilled water are mixed to prepare a medium composition, and the medium composition is 75 to 80°C After sterilization for 20 to 40 minutes, and cooled to a temperature of 35 to 40° C., Lactobacillales , Streptococcus thermophiles , and Leuconostock mesenteroides with respect to 100 parts by weight of the medium composition ( Leuconostoc mesenteroides ) and any known lactic acid bacteria selected from the group consisting of Bifidobacterium longum ( Bifidobacterium longum ) can be prepared by mixing and inoculating at a weight ratio of 5 to 10 parts by weight, followed by incubation for 20 to 60 hours.

In the medium composition, the peptone is a nitrogen source that supplies proteins, and supplies proteins necessary for the growth of microorganisms, and the yeast extract contains various minerals, vitamin B groups, and amino acids, which can help with microorganism growth.

In addition, in the medium composition, the sodium citrate can supply nutrients with minerals that maintain a state optimized for the growth of microorganisms by adjusting the pH of the medium, and the glucose is an important component that lactic acid bacteria metabolize sugars to produce organic acids. Can function as

Subsequently, aged gourd rice mixed with the fermentation bacteria may be fermented.

The fermentation of the godubap may be performed by fermenting the godubap mixed with the fermentation bacteria at a temperature of 35 to 40°C for 20 to 30 hours.

Next, the godubap fermented product may be prepared by mixing the godubap fermented with the fermentation bacteria and the rest of the godubap.

The godubap fermentation product may be processed by mixing fermented bacteria aged 3 to 8 parts by weight with respect to 100 parts by weight of godubap, and then fermenting for 20 to 40 hours at a temperature of 40 to 42°C.

Next, the fermented godubap and sanyacho extract and water may be mixed.

In the present invention, the sanyacho extract and water are mixed with the fermented godubap, thereby increasing the fluidity of the godubap rice grains and at the same time preventing the godubap from being carbonized when preparing nurungji in the future. 5 to 10 parts by weight of Sanyacho extract with respect to parts and 3 to 7 parts by weight of water can be mixed in a weight ratio.

The sanyacho extract is prepared by crushing and then crushing sanyacho consisting of weight ratios of 1:1:1:1:1 for each of Cheonma, Yugeunpi, White Dandelion, Kamajung, and Cudrania, respectively. After mixing in a weight ratio of 1000 to 2000 parts by weight of water, based on 100 parts by weight of Sanyacho, and then immersing for 5 to 15 hours at a temperature of 45 to 55°C, we prepare water, wherein the corolla is a corydalis, hyssop, and After mixing 20 to 40 parts by weight of Sanya Cho, each of which has a weight ratio of 1:1:1, the pressure inside the extraction container at a temperature of 100 to 110°C is in the range of 2.0 to 2.5 kgf/cm ² , and 5 to 10 Sanyacho extract can be prepared by heating for a period of time.

Subsequently, the fermented Godubap fermented mixture of Sanyacho extract and water may be compressed, heated and dried to prepare Nurungji.

In the present invention, the fermented Godubab fermented mixture of Sanyacho extract and water is filled into a lower mold having a constant shape and thickness, and the fermented Godubap fermented mixture of Sanyacho extract and water is pressurized and heated with a molding frame equipped with a heating device. It can be compressed to have a constant shape.

That is, in the present invention, heating using the heating device is performed at a temperature of 200 to 240° C. for 5 to 10 minutes, and pressurized with the molding frame at a pressure of 3 to ⁷ kgf/cm ² and then heated to a temperature of 50 to 55° C. It can be prepared by spraying the air for 10 to 20 minutes.

Subsequently, the nurungji may be pulverized to prepare a nurungji powder.

The nurungji powder may be prepared by pulverizing the nurungji using a known crusher.

The curcumin extract may be a curcumin extract prepared by the following manufacturing method.

First, in order to prepare curcumin extract, turmeric may be prepared and washed with water to remove foreign substances.

The turmeric (姜黃/薑黃, Curcuma longa) is a perennial plant of the family Turmeric, and its origin is South Asia. Like turmeric, rhizome, which is an underground stem, is used for food. Turmeric is dried and ground to be processed into powder or used as a food ingredient. Turmeric is also called plating or turmeric. In Oriental medicine, it is used to distinguish between turmeric (curcuma longa L) and turmeric (curcuma aromatica), but when it is sold as an edible or herbal medicine on the market, the term is used interchangeably. Turmeric powder, which is sold for edible purposes, is made by grinding water in the oven, removing the bitterness by boiling water, and then grinding it in the oven. It has a dark yellow or orange color.

The active ingredient of such turmeric is curcumin, and it is known that curcumin has physiological activities such as antioxidant, anti-cancer, anti-diabetic, anti-inflammatory, liver function protection, dementia prevention and fat accumulation inhibition in the body.

Next, the washed turmeric can be dried in a well-ventilated shade.

The drying of the turmeric may be performed in a well-ventilated shaded place to prevent the moisture contained in the turmeric from rapidly evaporating and the intrinsic scent disappears during sunlight drying, for example, drying the turmeric By drying for 15 to 25 hours in a shade maintained at a temperature of 15 to 20°C and a humidity of 55 to 60%, the moisture content of the turmeric may be maintained at 45 to 55% by weight relative to the total weight of the first turmeric.

Next, the dried turmeric can be shredded in a certain size unit.

The shredding of the turmeric may be carried out so that the active ingredient can be extracted from the turmeric within a short period of time, and preferably, the turmeric may be crushed to a diameter of 1 to 3 cm.

Subsequently, the shredded turmeric can be heated and steamed with steam.

The steaming of the shredded turmeric may be performed by steaming the shredded turmeric with a constant temperature of water vapor in one step, but in the present invention, the first steaming step and the second steaming step to effectively steam the turmeric, That is, it can also be carried out in two stages of steaming.

For example, the steaming of the shredded turmeric may include a first steaming step and a second steaming step, wherein the first steaming step is used to replace the shredded turmeric with water vapor at a temperature of 95 to 100° C. for 5 to 15 minutes. In the heating step, the second steaming step is a step of heating the heated turmeric with water vapor at a temperature of 100 to 110° C. for 20 to 40 minutes.

In the present invention, when the first steaming step is performed at a temperature of less than 95°C or less than 5 minutes, a problem that the surface and the outside of the turmeric may not be uniformly steamed by water vapor may occur. When it is performed for more than 15 minutes, the temperature of the surface and the inside of turmeric is preheated uniformly, so that no further increase in effect may be exhibited.

In addition, when the second steaming step is performed at a temperature of less than 100°C or less than 20 minutes, the turmeric is not sufficiently steamed, so it is difficult to prepare an extract in a short time in a later process, and a temperature greater than 110°C or 40 minutes When it is carried out in excess, the active ingredient of turmeric may volatilize or the property of turmeric may be weakened.

Next, the steamed turmeric can be dried.

The drying of the steamed turmeric is to remove the moisture remaining in the turmeric by drying the steamed turmeric. In the present invention, the curcumin extract can be effectively obtained in a later process by drying the steamed turmeric to remove moisture. .

Drying of the steamed turmeric may be carried out at a temperature of 55 to 65°C for 100 to 300 minutes, when drying of the steamed turmeric is performed at a temperature of less than 55°C or less than 100 minutes, the steamed turmeric A problem in which residual moisture may not be sufficiently removed may occur, and when the temperature exceeds 65°C or exceeds 300 minutes, further residual moisture may not be removed or a property of turmeric may change.

Next, the dried turmeric can be fermented after the steaming.

Fermentation of the dried turmeric after the steaming may be performed by spraying the culture composition, minerals and archaea culture solution on the dried turmeric after the steaming, and then fermenting it.

The fermentation of dried turmeric after steaming is performed by adding a medium composition, mineral, and archaea culture capable of promoting fermentation to the dried turmeric after steaming, and maintaining a temperature of 60 to 70°C and a humidity of 50 to 55%, It can be fermented for 3 to 6 days, it can be sprayed in a weight ratio of 20 to 40 parts by weight of the medium composition, 5 to 10 parts by weight of minerals and 1 to 5 parts by weight of archaea culture medium with respect to 100 parts by weight of turmeric.

In the fermentation of dried turmeric after steaming, the medium composition is composed of peptone, sodium citrate, potassium phosphate dibasic and distilled water, and the peptone, sodium citrate, potassium diphosphate (Potassium phosphate dibasic) and distilled water may be made of 5 to 10 parts by weight of peptone, 0.1 to 0.3 parts by weight of sodium citrate, 0.1 to 0.3 parts by weight of potassium diphosphate, and 50 to 70 parts by weight of distilled water, respectively.

In the medium composition used in fermentation of dried turmeric after steaming, the peptone is a nitrogen source that supplies proteins, and supplies proteins necessary for the growth of microorganisms, and the sodium citrate and potassium phosphate dibasic ) Can supply nutrients with minerals that maintain a state optimized for the growth of microorganisms by adjusting the pH of the medium.

Minerals used in the fermentation of dried turmeric after steaming are minerals that are absorbed by the turmeric during fermentation of the turmeric and are relatively small amounts of nutrients necessary for growth and maintenance and reproduction of the human body, and include calcium, phosphorus, potassium, magnesium, Any one or more selected from the group consisting of manganese, iodine, selenium, molybdenum and cobalt may be used.

The culture of the archaebacteria is produced by mixing archaebacteria and water. The archaebacteria are mixed with 10-15% by weight of brown sugar in godubap, put eco-friendly rice hulls on the prepared medium, cover the cloth, and 1 day at a temperature of 22 to 24℃ 2 It is cultured for 1 week while spraying moisture to the raw growth to generate archaea, and it is inoculated again into a medium in which rice bran and brown sugar are mixed at a weight ratio of 50:50, and incubated at 30°C for 1 week to be used as the archaea used in the present invention. Can be.

In the present invention, the Bacillus subtilis Bacillus subtilis, Bacillus subtilis, Bacillus subtilis, Bacillus megaterium, Bacillus licheniformis, and Bacillus licheniformis Any one or more selected from the group consisting of (Bacillus pumilus) may be used.

Subsequently, the fermented turmeric may be extracted to prepare curcumin extract.

Extraction of the fermented turmeric (a) fermented turmeric 1500 ~ 2000g in 70% (v / v) ethanol aqueous solution 10 ~ 15ℓ extracted first at 85 ~ 90 ℃ for 3-4 hours, 70% (v / v) completing the second extraction for 2 to 3 hours at 85 to 90°C with 4 to 6 liters of ethanol aqueous solution, and preparing the extract until 1000 to 1500 ml in a vacuum rotary evaporator; And (b) diluting the extract to 2 to 3 times weight by adding ethanol, and centrifuging at 14,000 to 15,000 rpm for 20 to 30 minutes to completely remove polymer fiber and solids, and then collecting the collected supernatant by 1.5 to 2.0 times the weight. Curcumin extract may be prepared by extracting twice with acetic acid.

Next, the curcumin extract can be frozen and crystallized.

Freezing and crystallization of the curcumin extract can be performed by introducing the curcumin extract into the freeze-concentrating device and then lowering the temperature of the freeze-concentrating device to freeze the curcumin extract, thereby forming curcumin extract and acetic acid ice crystals with increased purity.

In the freezing and crystallization of the curcumin extract, as the temperature of the freeze-concentrating device is lowered, the curcumin extract contained in the freeze-concentrating device may be partially frozen, and the curcumin extract contained in the freeze-concentrating device is a freeze-concentrating device. The pure acetic acid component may be frozen around the outer circumferential surface in direct contact with the inside or the crystal nuclei formed in the curcumin extract to form large particles of ice crystals.

That is, in the present invention, freezing and crystallization of the curcumin extract can concentrate the curcumin extract using a freeze concentration method, wherein the freeze concentration method produces pure ice crystals at a temperature below the freezing point. While the solute contained in the curcumin extract, that is, the extract containing the active ingredient of turmeric, utilizes the principle of being separated and concentrated into an unfrozen liquid (i.e., an unfrozen curcumin extract), and the present invention uses the freeze-concentration method as described above. By using the concentrated curcumin extract, the content of curcumin, which is an active pharmacological component of turmeric, is high, and the concentrated yield of curcumin can be increased in a short time.

Freezing and crystallization of the curcumin extract may be maintained until the temperature of 14 to 15° C. is maintained at the internal temperature of the freeze-concentrating device containing the curcumin extract, and 5 to 10% by weight of the curcumin extract is frozen. .

Next, the ice cream can be separated from the frozen and crystallized curcumin extract and the acetic acid ice crystal by removing the acetic acid ice crystal.

The present invention can be separated into an ice crystal having a pure acetic acid component frozen while undergoing freezing and crystallization of the curcumin extract, and a curcumin extract in which the relative concentration of the extract (solute; curcumin) containing the active ingredient of turmeric is increased. By removing the acetic acid ice crystals from the curcumin extract, a curcumin extract with a higher concentration than in the previous process can be prepared.

Separation of the ice crystals may be performed in various ways depending on the type of the freeze-concentrating device, for example, by filtering the curcumin extract formed with the acetic acid ice crystal to obtain a curcumin extract having a high concentration, or the curcumin formed with the ice crystal By scraping the outer circumferential surface of the extract with a scraper, it is possible to obtain a curcumin extract with a relatively high concentration of extract (curcumin; solute) containing the active ingredient of turmeric.

The stevia fermentation extract may be a stevia fermentation extract prepared by the following manufacturing method.

First, in the present invention, the stevia fermentation extract may prepare stevia stem, and then stevia stem powder may be prepared using a grinder such as a ball milling device, wherein the stevia stem powder has a particle diameter of 1000 to 5000 μm. It can be ground to have a specific surface area of 100 to 3000 m ² /g.

When the stevia stem powder is crushed to a particle size of 1000 µm or less than a specific surface area of 100 m ² /g, the pulverization time may be delayed and a problem of poor workability may occur due to dust or fine powder, and a particle size of 5000 µm or 3000 m ^When crushing exceeds ² / g of the specific surface area, there may be a problem that the active ingredients contained in the stevia stem powder cannot be easily extracted.

Next, the ground stevia stem powder can be dried to remove moisture.

The drying of the crushed stevia stem powder may be performed in a dryer in which a constant temperature and humidity are maintained to prevent the plant cells or chlorophyll of the stevia stem powder from being destroyed and the useful components of the stevia stem are reduced during sunlight drying, for example. For example, the dried stevia stem powder may be dried for 5 to 15 hours in a dryer maintained at a temperature of 25 to 30°C and a humidity of 45 to 50%.

That is, the drying of the crushed stevia stem powder is dried in a dryer under the same process conditions as described above, so that the moisture contained in the stevia stem powder is gradually and evenly evaporated, whereby the useful components of stevia can be more easily exhibited. , Stevia stem powder can facilitate the penetration of air by destroying the cell tissue, so that the useful components of stevia stem powder can be extracted thickly.

Next, the dried stevia stem powder can be steamed and steamed.

Steaming of the dried stevia stem powder can be performed by heating with steam at a constant temperature under a constant pressure, for example, the dried stevia stem powder has a temperature of 145 to 155° C. and a pressure of 2 to 4 kgf/cm ² . In 1 to 3 hours by heating with water vapor.

In the present invention, when the steaming of the dried stevia stem powder is performed below the lower limit of the above-described process conditions, the stevia stem powder is not sufficiently steamed, which may cause a problem that it is difficult to prepare a sufficient fermentation extract in a short time in a later process. , When it is performed in excess of the upper limit of the above-described process conditions, the active ingredient of the stevia stem powder may volatilize or the effect of further steaming may be insignificant.

Subsequently, the stevia raw leaf may be prepared and washed to remove foreign substances attached to the stevia raw leaf.

Here, for washing the raw stevia leaves, purified water in which sodium hydrogen carbonate is dissolved in the prepared stevia raw leaves may be used in 1 to 3 (w/w)% concentration and from 30 to 35° C. in sodium hydrogen carbonate solution. It is preferred to wash by immersion for 5 minutes.

Next, the washed stevia raw leaves can be dried in a dryer.

In the present invention, the drying of the stevia raw leaves is dried in the dryer to maintain the stevia raw leaves at a temperature of 20 to 25°C and a humidity of 35 to 40% in order to prevent the chlorophyll of the stevia raw leaves from being destroyed and volatilize useful components during sunlight drying. It can be dried for 1 to 10 hours.

Next, the stevia raw leaf can be fermented by spraying the dried stevia raw leaf with archaea leachate.

The archaea leachate is capable of promoting fermentation of the dried stevia raw leaf, sprayed with 100 to 100 parts by weight of the dried stevia raw leaf at a weight ratio of 50 to 100 parts by weight of the archaea culture medium and a temperature of 50 to 60°C and 60 to 65 It can be fermented for 1-3 days after allowing the humidity of% to be maintained.

The culture of the archaebacteria is produced by mixing archaebacteria and water, and the archaebacteria are mixed with 10 to 12% by weight of brown sugar in godubap, placed on an prepared environment-friendly rice hull, covered with a cloth, and grown twice a day at a temperature of 25°C. It can be used as an archaea used in the present invention by inoculating the medium mixed with rice bran and brown sugar at a weight ratio of 50:50 and incubating for 1 week by incubating it for 1 week while spraying water on it. .

In the present invention, the Bacillus subtilis Bacillus subtilis , Bacillus subtilis Bacillus subtilis , Bacillus megaterium , Bacillus licheniformis and Bacillus licheniformis Any one or more selected from the group consisting of ( Bacillus pumilus ) may be used.

Subsequently, the stevia fermentation broth can be prepared by mixing the fermented stevia stem powder and the fermented stevia raw leaves and fermenting the mixture.

In the step, after mixing the fermented stevia raw leaf 100 to 200 parts by weight with respect to 100 parts by weight of the steamed stevia stem powder, at a temperature of 55 to 60°C and a humidity of 55 to 60% for 3 to 7 days Fermentation can produce a fermented stevia mixture.

Next, stevia fermentation broth can be prepared by mixing a solvent with the fermentation stevia mixture and applying ultrasonic waves.

In order to prepare the stevia fermentation broth, the stevia fermentation broth can be prepared by mixing the fermentation stevia mixed liquor with a solvent to prepare a mixed liquor, and then putting it in an ultrasonic extractor to apply ultrasonic waves to the mixed liquor. It is included in a weight ratio of 200 to 400 parts by weight based on parts, and water may be used as the solvent.

In addition, ultrasonic waves applied to the mixed solution to prepare the stevia fermentation broth can be extracted using an output of 100 to 200 watts for 50 to 100 minutes at a vibration frequency of 50 to 80KHz.

Next, solids such as stevia stem powder and raw stevia leaves may be removed from the stevia fermentation broth.

In the above step, the separation of solids such as stevia stem powder and raw stevia leaves may use a known strainer such as a sieve.

Subsequently, the stevia fermentation broth from which the solid content is removed may be centrifuged.

In the step, the stevia fermentation broth from which the solid content has been removed is centrifuged, and the stevia stem and the raw leaf microparticles are located in a lower layer solution, and the lower layer solution is located in a middle layer solution and an upper layer solution.

Next, stevia fermentation extract may be prepared by heating the stevia fermentation solution located in the middle layer and the supernatant.

In the above step, the stevia fermentation extract from which the active ingredients of stevia are leached can be prepared by separating the stevia fermentation solution located in the middle layer and the supernatant, and heating the mixture at 90 to 95°C to remove moisture.

The camellia oil (camellia seed oil) is an oil containing a large amount of unsaturated fatty acids, the oil is almost no evaporation even if left unattended, the specific gravity is about 0.916 similar to water. The main fatty acid component is oleic acid, which accounts for about 90%. It is a yellow, clear oil with a low freezing point of as low as 25℃ and is mainly used as a substitute for hair oil, precision machine oil, and pharmaceutical olive oil.

In the present invention, the camellia oil may be camellia oil prepared by the following manufacturing method.

First, a camellia seed with excellent quality can be prepared and washed clean in water.

Next, the washed camellia seeds can be immersed in grape juice and rancidity inhibitors. As described above, the camellia oil produced by immersing the camellia seeds in grape juice and acid inhibitors can prevent discoloration or rancidity.

Immersion of the washed camellia seeds can be immersed in the mixed solution of grape juice and acidification inhibitors in a weight ratio of 1:1, and the acidification inhibitor is mixed with vitamin C and salt solution in a weight ratio of 1:1. Can be manufactured.

The grape juice is good for preventing thrombosis and preventing adult diseases such as hypertension, arteriosclerosis, and heart disease, and can help improve memory, and the salt solution used as the anti-caking agent may be a salt solution having a concentration of 1 to 2% by weight, After immersed in a weight ratio of 100 to 120 parts by weight of the mixed solution of grape juice and rancidity inhibitor with respect to 100 parts by weight of the washed camellia seed, it may be maintained for 10 to 40 minutes.

Next, the camellia seeds immersed in the mixed solution of the grape juice and rancid inhibitor may be taken out to allow the components of the grape juice and rancid inhibitor to penetrate into the camellia seed.

In the above step, by allowing the active ingredient of the grape juice and acidification inhibitor to penetrate the surface of the camellia seed, the camellia oil produced even after a long time can be prevented from discoloration or acidification. In the above step, the mixed solution of the grape juice and acidification inhibitor Camellia seeds isolated from can be processed by storing at a temperature of 35 to 40 ℃ for 30 to 60 minutes.

Subsequently, the camellia seed infiltrated with the components of the grape juice and rancidity inhibitor can be steamed.

Steaming the camellia seeds can be carried out by steaming the camellia seeds infiltrated with the components of the grape juice and rancid inhibitor for 30 minutes to 60 minutes with water vapor. When the steaming of the camellia seeds is performed below the above-mentioned lower limit, sufficient There is a problem that steaming is not made, and when it is performed in excess of the above-described upper limit, the difference in effect according to an increase in steaming time may be insignificant.

Next, the steamed camellia seeds can be dried.

Drying of the steamed camellia seeds can be carried out for 10 to 20 hours at the temperature of 30 to 40° C. The steamed camellia seeds are mechanically dried using a dryer to keep the drying temperature of the camellia seeds constant. Can be.

Next, the dried camellia seeds can be washed with any one or more acids of acetic acid or citric acid.

Washing the dried camellia seeds has the effect of improving the flavor, color, etc. of the camellia oil to be prepared through a later fermentation process by washing the surface of the dried camellia seeds with any one or more of acetic acid or citric acid.

Subsequently, the washed camellia seed may be sprayed with a fermentation broth composed of a culture medium and lactic acid bacteria.

As the lactic acid bacteria, any one known lactic acid bacteria selected from the group consisting of Lactobacillales , Streptococcus thermophiles , and Bifidobacterium longum can be used, and the culture solution is peptone. , Malt extract, sodium citrate, potassium phosphate dibasic, glucose and distilled water, the culture medium is 15 to 25 parts by weight of peptone, 5 to 15 parts of malt extract Weight parts, 0.5 to 1.5 parts by weight of sodium citrate, 0.1 to 0.3 parts by weight of potassium diphosphate, 1 to 3 parts by weight of glucose and 100 to 200 parts by weight of distilled water may be mixed.

In the culture medium, the peptone is a nitrogen source that supplies proteins, and supplies proteins necessary for the growth of microorganisms. The malt extract contains various minerals, vitamin B groups, and amino acids, which can help microorganisms grow, and the sodium citrate. As a mineral that maintains a state optimized for the growth of microorganisms by adjusting the pH of the silver culture medium, it can supply nutrients, and the glucose can function as an important component that lactic acid bacteria metabolize sugars to produce organic acids.

Next, it is possible to ferment the camellia seed sprayed with the fermentation broth.

Fermentation of the camellia seed can be fermented by storing the camellia seed sprayed with the fermentation broth for 3 to 6 days in a storage container maintaining a temperature of 45 to 50°C and a humidity of 60 to 65%.

Next, the fermented camellia seeds can be dried by cold air.

The cold air drying of the fermented camellia seeds can be carried out by drying the fermented camellia seeds for 5 to 10 hours with cold air at a temperature of 3 to 6°C, and maintaining at a temperature of 55 to 60°C for 1 to 3 days.

Subsequently, the camellia oil (camellia seed oil) can be prepared by pressing the cold air dried camellia seed at a humidity of 70 to 80%, a temperature of 120 to 150° C., and 3 to 5 kgf/cm ² to separate the oil.

The rice flour may use crushed rice flour with a certain particle size. For example, as a method of manufacturing the rice flour, after washing the rice with water and immersing it in water for 10 to 15 hours at room temperature for 1 to 15 minutes. It can be dried in a well-ventilated place by removing water for 2 hours and spreading thinly, or drying at a temperature below room temperature using a low-temperature dryer. Thereafter, the dried rice may be pulverized into a mill, and rice flour may be prepared using a sieve of 50 to 150 mesh.

Next, the prepared egg whites can be stirred to whip (bubble).

Whipping in the above step may be performed using a whisk or a blender. For example, the egg egg white may be whipped by stirring the egg egg white at a rate of 200 to 400 rpm using a hand mixer for 5 to 10 minutes. have.

Subsequently, the metered stevia fermentation extract, curcumin extract, and camellia oil may be added to the whipped egg whites, followed by whipping.

In the above step, the metered stevia fermentation extract, curcumin extract, and camellia oil may be added to the whipped egg whites, followed by stirring for 1 to 5 minutes at a speed of 200 to 400 rpm using a hand mixer.

Subsequently, the stevia fermentation extract, curcumin extract and camellia oil added egg yolk powder and rice flour may be added and stirred to prepare a dough.

On the other hand, in the present invention, the stevia fermentation extract, curcumin extract, and camellia oil added egg yolk powder and rice flour are added as an example to prepare a dough, but various colors are used for macaron color or palatability. The preference of the consumer may be doubled by adding color pigments, flavors, nuts, or other known additives.

The various colors of pigments, flavors, nuts, or other known additives used in the production of macarons are known techniques to those skilled in the art, and detailed descriptions thereof will be omitted.

Next, the dough can be molded to a certain size and then dried.

For example, the molding of the dough is molded into a circular shape having a thickness of 0.5 to 1.5 cm and a diameter of 3 to 5 cm, and the drying is performed by drying at a temperature of 10 to 15°C for 10 to 30 minutes. It can be dried to the extent that the dough does not come off the surface of the dough.

Next, the dried dough can be heated in an oven to produce a macaroon molded product.

The heating of the dried dough may be performed by heating and baking the dried dough at a temperature of 140 to 150° C. for 5 to 15 minutes to produce a macaroon molded product.

Subsequently, the heated macaron molding may be cooled.

Cooling of the heated macaron moldings can prevent the heated macaron moldings from aging by cooling the heated macaron moldings at a temperature of 35 to 40° C. for 30 to 60 minutes.

Next, after applying the cream on one side of the cooled macaron molded product, a separate macaron molded product can be attached and aged to produce a macaron.

In the above step, after applying the cream on one side of the cooled macaron molding, a macaron molding can be prepared by attaching a separate macaron molding and storing at a temperature of 30 to 35° C. for 30 to 60 minutes to mature.

In addition, in the step, the cream prepared by the following manufacturing method may be used.

First, the cheese may be crushed and crushed, and then stored at a constant temperature and aged.

In the above step, after crushing the cheese with a grinder, the physical properties of the cheese may be softened by storing and aging the crushed cheese at a temperature of 13 to 15°C.

For the cheese, cheese prepared by the following manufacturing method may be used.

First, you can prepare a frozen mozzarella curd.

Generally, mozzarella cheese is a cheese originating in Italy, and is classified as fresh cheese because it is not aged. Mozzarella cheese is made by stretching a curd made from a source, and it has elasticity and excellent stretching properties.

Mozzarella curd made from the above-mentioned source is an intermediate product formed during the process of cheese production, and when a coenzyme is added to crude oil fermented with lactic acid bacteria, the crude oil is coagulated to form a reticular structure by Ca-paracaseinate. React.

The substance solidified through the coagulation reaction as described above is called curd, and the liquid separated from the curd is called whey. In the present invention, mozzarella curd can be used.

Next, the frozen mozzarella curd can be thawed and then cut to be first subdivided. In the above step, the frozen mozzarella curd may be thawed by storing the frozen mozzarella curd at a temperature of 2 to 5°C.

Next, the first fractionated mozzarella curd may be heated with steam and then subdivided. In the above step, by heating the primary mozzarella curd with steam and then subjecting it to secondary sintering again, the physical properties of the mozzarella curd can be softened so that dough can be easily prepared. Steam may be added to the fractionated mozzarella curd at a temperature of 130 to 140° C. and heated by passing through a steam terminal, followed by sintering.

Subsequently, after mixing the additive into the kneaded product formed by kneading the second subdivided mozzarella curd in a tumbler, a kneaded dough can be prepared.

In the above step, by mixing the secondary moss of the mozzarella curd in the tumbler and mixing the additives to the kneaded dough to prepare a mixed kneaded product, to prepare a kneaded dough in which the kneaded material and the additive are uniformly mixed It is possible to improve the elasticity and cohesiveness of the mixed dough, and to enhance the texture of the cheese to be produced, wherein the step is kneading with respect to 100 parts by weight of the dough prepared by kneading the second subdivided mozzarella curd in a tumbler. By mixing in a weight ratio of 5 to 10 parts by weight of the powder to prepare a mixed dough, by pressing for 20 to 40 minutes at a pressure of 4 to 6 kgf/cm ² at a temperature of 3 to 7° C. per 10 kg of the mixed dough Can proceed.

The lotus root (Nelumbo nucifera Gaertn) is a part that is used for edible as the tip of the rhizome thickens in the fall. It is called ‘U(藕)’ in the original name. It is not hot, so cooked with porridge releases blood, and is good for neuralgia, rheumatism, recovery from fatigue, and recovery from illness. People with weak stomach and lungs or diarrhea, stress and anxiety, hemorrhagic gastric ulcer or gastritis. It has been widely used.

Lotus roots and leaves contain various physiologically active ingredients such as methylcorypalline, dimethylcocaeurine, β-sistosterol, kaempferol, quercetine, and tannic acid.Research on the efficacy of lotus root and lotus leaf reduces plasma cholesterol, prevents heart disease, prevents diabetes Effects, colorectal cancer effects, antioxidant effects and diet effects have been reported.

The lotus root powder may be a lotus root powder prepared by the following manufacturing method.

First, after preparing a good quality lotus root, it can be washed clean in water and then the peel of the washed lotus root can be removed.

Next, the peeled lotus root can be immersed in grape juice and browning inhibitor.

The peeling of the peeled lotus root can be immersed in the mixed solution in which the grape juice and browning inhibitor are mixed in a weight ratio of 1:1, and the browning inhibitor has a vitamin C and salt solution in a weight ratio of 1:1. It can be prepared by mixing.

The grape juice is good for preventing thrombosis and preventing adult diseases such as hypertension, arteriosclerosis, and heart disease, and can help improve memory, and the salt solution used as the browning inhibitor may be a salt solution having a concentration of 0.5 to 2% by weight, It may be carried out by immersing in a weight ratio of 100 to 150 parts by weight of the mixed solution of grape juice and browning inhibitor with respect to 100 parts by weight of the removed lotus root.

Subsequently, the lotus root immersed in the mixed solution of the grape juice and browning inhibitor is taken out to allow the components of the grape juice and browning inhibitor to penetrate into the lotus root.

In the above step, by allowing the active ingredient of the grape juice and browning inhibitor to penetrate into the surface of the lotus root, it is possible to prevent the color of the lotus root from changing even after a long period of time. In the above step, the lotus root separated from the mixed solution of the grape juice and browning inhibitor It can be proceeded by storing for 20 to 40 minutes at a temperature of 20 to 25 ℃.

Next, it is possible to steam the lotus root infiltrated with the components of the grape juice and browning inhibitor.

Steaming of the lotus root may be performed by steaming the lotus root in which the components of the grape juice and browning inhibitor have been infiltrated with water for 20 to 50 minutes. When steaming of the lotus root is performed below the above-mentioned lower limit, sufficient steaming is performed. There is a problem that is not made, and when performed in excess of the above-described upper limit range, the difference in effect due to an increase in steaming time may be insignificant.

Next, the steamed lotus root can be dried.

Drying of the steamed lotus root may be performed for 3 to 5 days at the temperature of 30 to 40° C. The steamed lotus root may be mechanically dried using a dryer to maintain a constant drying temperature of the lotus root. have.

Subsequently, the dried lotus root may be washed with acetic acid or citric acid.

Washing the dried lotus root has an effect of improving the flavor, color, cracking and whitening rate of lotus root to be prepared through a fermentation process by washing the surface of the dried lotus root with any one or more of acetic acid or citric acid.

Next, it is possible to spray the fermentation broth consisting of a culture medium and lactic acid bacteria to the washed lotus root.

As the lactic acid bacteria, any one known lactic acid bacteria selected from the group consisting of Lactobacillales , Streptococcus thermophiles , and Bifidobacterium longum can be used, and the culture solution is peptone. , Malt extract, noni juice, sodium citrate, potassium phosphate dibasic, glucose and distilled water, the culture medium is 15 to 25 parts by weight of peptone, malt 5 to 15 parts by weight of extract, 0.5 to 1.5 parts by weight of sodium citrate, 0.1 to 0.3 parts by weight of potassium diphosphate, 1 to 3 parts by weight of glucose and 100 to 200 parts by weight of distilled water may be mixed.

In the culture medium, the peptone is a nitrogen source that supplies proteins, and supplies proteins necessary for the growth of microorganisms. The malt extract contains various minerals, vitamin B groups, and amino acids, which can help microorganisms grow, and the sodium citrate. As a mineral that maintains a state optimized for the growth of microorganisms by adjusting the pH of the silver culture medium, it can supply nutrients, and the glucose can function as an important component that lactic acid bacteria metabolize sugars to produce organic acids.

Next, the lotus root sprayed with the fermentation broth can be fermented.

Fermentation of the lotus root can be fermented by storing the lotus root sprayed with the fermentation broth for 1 to 3 days in a storage container maintaining a temperature of 50 to 55°C and a humidity of 60 to 65%.

Subsequently, the fermented lotus root can be dried by cold air.

The cold wind drying of the lotus root can be carried out by drying the fermented lotus root for 5 to 10 hours with a cold wind at a temperature of 3 to 6°C and maintaining it at a temperature of 50 to 55°C for 3 to 7 days.

Next, the lotus root powder may be prepared by grinding the cold-air dried lotus root.

Grinding of the cold-air dried lotus root can be performed using a known grinder.

Next, a cheese molded body may be prepared by pressing and injection molding the mixed dough. In the step, a cheese molded article having excellent organization can be manufactured by injection molding the mixed dough through a molding nozzle.

Next, the injection molded cheese molded body may be smoked using a hickory tree to produce the cheese with the scent of the hickory tree absorbed. In the above step, the sawdust of the hickory tree may be used to uniformly absorb the scent of the hickory tree to the injection-molded mixed cheese, and the smoking may be performed using a smoking chamber.

For example, by putting the hickory wood sawdust and injection-molded mixed cheese in a preheated smoker, and after incomplete combustion of the hickory wood sawdust, allowing to stand for 5 to 15 minutes, cheese with absorbed scent of hickory wood can be prepared. have.

Next, the cheese and fresh cream mixture can be mixed.

In the above step, the cheese and fresh cream mixture is mixed in a weight ratio of 50 to 100 parts by weight of cheese and 20 to 40 parts by weight of the fresh cream mixture, and the fresh cream mixture contains fresh cream, milk, yolk, yogurt powder, fresh yeast, onion extract and butter. Mixing to prepare a fresh cream mixture, the fresh cream mixture is 50 to 100 parts by weight of fresh cream, 20 to 40 parts by weight of milk, 30 to 50 parts by weight of yolk, 10 to 20 parts by weight of yogurt powder, 1 to 10 parts by weight of fresh yeast , Onion extract may be included in a weight ratio of 10 to 20 parts by weight and 20 to 40 parts by weight of butter.

In the above step, after mixing the milk and the yolk, it is heated for 1 to 3 minutes with a microwave of 500 to 700 W, and after mixing the fresh cream, yogurt powder, raw yeast, onion extract and butter in the heated milk and yolk, 500 to 700 rpm With stirring, and refrigerated for 30 to 60 minutes at a temperature of 8 to 12°C, a fresh cream mixture in which fresh cream, milk, egg yolk, yogurt powder, fresh yeast, onion extract and butter are uniformly mixed can be prepared.

The onion extract is produced by extracting useful components of onion. The onion (Allium cepa) is a perennial plant belonging to the Liliaceae family, and is used as food, spices, and medicines applied with a unique taste and aroma with a long history of cultivation. have. Onion 100g contains 90g of moisture, about 72g of carbohydrates, 11g of protein, 10 to 20mg of vitamin C, calcium, phosphorus, and iron.Onion peel contains 504% of sugar, 2924% of fiber, 148% of fat, and 499% of ash. It contains.

Antioxidant, hypolipidemic, anti-hypertensive, anti-inflammatory, anti-tumor, anti-hypoglycemic, etc. are known as onion efficacy. The main physiologically active substances contained in onions include organic sulfur compounds and flavonoid compounds. In particular, onions contain quercetin, which has antioxidant activity, higher than other vegetables or fruits. Quercetin is a plant-derived flavonoid-based phenolic compound that is not only a potent antioxidant, but also has anti-atherosclerotic, anti-bacterial, cholesterol-lowering, anti-cancer, anti-viral and anti-allergic activities, but shows little toxicity. It is known. Therefore, consuming foods that contain a large amount of quercetin is effective in improving blood circulation, reducing blood pressure and diabetes, weight loss diet, strengthening immune function, inhibiting DNA damage, and inhibiting lipid peroxidation of red blood cell membranes.

In the present invention, the onion extract may be prepared by the following manufacturing method.

In order to prepare the onion extract, first, the onion is collected for 1 to 5 minutes with purified water in which sodium hydrogen carbonate (NaHCO ₃ ) having a concentration range of 1 to 3 (w/w)% and a temperature of 33 to 37° C. is dissolved. During the washing process, foreign substances attached to the onions are removed, and the onion skin is separated to separate the onion flesh and the onion skin.

Next, the onion pulp is dried in a dryer, but drying of the onion pulp is performed in a dryer in which a constant temperature and humidity are maintained to prevent the chlorophyll of the onion pulp from being destroyed and the intrinsic flavor of the onion pulp disappearing during sunlight drying. For example, the drying of the onion flesh can be dried for 3 to 7 hours in a dryer maintained at a temperature of 20 to 25°C and a humidity of 33 to 40%.

Next, the dried onion pulp is mixed with purified water and heated to prepare the onion pulp extract.

The onion pulp extract may be prepared by mixing 500 to 1000 parts by weight of purified water with respect to 100 parts by weight of the dried onion pulp and heating it at a temperature of 95 to 100° C. for 5 to 15 hours to produce the onion pulp extract.

Subsequently, the onion skin may be dried to remove moisture contained in the onion skin, and the drying of the onion skin may be dried for 3 to 7 hours in a dryer maintained at 30 to 35° C. and a humidity of 35 to 45%. In the present invention, by drying the onion skin under the above conditions, the moisture contained in the onion skin is gradually and evenly evaporated, so that the unique flavor and useful components of the onion skin can be more easily extracted. The destruction of the cell tissue of the onion skin facilitates the penetration of air and promotes the fermentation, so that the useful components of the onion skin can be enriched.

Next, the dried onion peel can be mixed with purified water and then heated to prepare the onion peel extract, wherein the onion peel extract is mixed with 200 to 400 parts by weight of purified water with respect to 100 parts by weight of the dried onion peel. After being immersed for 1 to 3 hours at a temperature of 60 to 70°C, the purified water in which the onion peel is immersed is introduced into a heater, and the purified water in which the onion peel injected into the heater is immersed in a temperature and pressure vessel of 110 to 120°C. The onion peel extract can be prepared by heating for 3 to 5 hours in a pressure range of 2.5 to 3.5 kgf/cm ² .

The present invention can be extracted by dipping the onion peel in purified water as described above, thereby weakening the plant wall of the onion peel to increase the extraction efficiency.

Next, the onion extract can be prepared by mixing the onion pulp extract and the onion peel extract, wherein the onion extract is prepared by mixing the onion pulp extract and the onion peel extract in a weight ratio of 7:3 to 6:4. Can.

Subsequently, the onion extract may be aged by storing at a temperature of 3 to 7° C. for 1 to 5 hours, and the onion extract may be uniformly mixed and the flavor may be enhanced by aging the onion extract under the above conditions.

Next, in order to enhance the elasticity and cohesive force of the mixed cheese and fresh cream mixture, a cream molded body may be prepared by punching the cheese and fresh cream mixture under pressure.

In the above step, it may be performed by manually applying pressure to the cheese and fresh cream mixture (sticking) or punching using a known kneading machine, etc. to be included in the cheese and fresh cream mixture by punching the cheese and fresh cream mixture as described above. Air or air bubbles that can be removed can be removed.

Subsequently, the cream can be prepared by aging the cream molded body.

In the above step, the cream molded body may be refrigerated for 20 to 40 minutes in a refrigeration apparatus at a temperature of 1 to 5°C, and the physical properties of the cream produced by refrigerating the molded molded body at low temperature may be stabilized. And can further improve the elasticity and cohesiveness of the cream.

Hereinafter, a preferred embodiment of the method for producing rice flour macaron according to the technical idea of the present invention will be described in more detail.

<Example>

First, 10 parts by weight of Nurungji powder, 50 parts by weight of egg whites, 10 parts by weight of curcumin extract, 15 parts by weight of stevia fermentation extract, 3 parts by weight of camellia oil and 200 parts by weight of rice flour were weighed.

Next, the prepared egg egg white was stirred at a speed of 300 rpm for 7 minutes to whip the egg white egg, and after adding the metered stevia fermentation extract, curcumin extract, and camellia oil to the whipped egg white egg, a hand mixer was used. And stirred at a speed of 300 rpm for 3 minutes.

Next, the stevia fermentation extract, curcumin extract and camellia oil added egg yolk powder and rice flour were added and stirred to prepare a dough.

Subsequently, the dough was molded into a circular model, dried at a temperature of 12 to 13°C for 20 minutes, and macaroon molded product was prepared by heating and baking the dried dough at a temperature of 145 to 147°C for 10 minutes. .

Next, the macaron molded product was cooled at a temperature of 37 to 38° C. for 45 minutes, and after applying a cream to one side of the cooled macaron molded product, a separate macaron molded product was attached and 45 minutes at a temperature of 32 to 33° C. Macarons were prepared by aging for a while.

At this time, the cream was mixed with a cheese and fresh cream mixture in a weight ratio of 70 parts by weight of cheese and 30 parts by weight of the fresh cream mixture, and the fresh cream mixture was 70 parts by weight of fresh cream, 30 parts by weight of milk, 40 parts by weight of yolk, 15 parts by weight of yogurt , 5 parts by weight of raw yeast, 15 parts by weight of onion extract and 30 parts by weight of butter were included.

<Comparative Example 1>

Macaroons were prepared in a similar manner as in Example, and in Comparative Example 1, macaroons were prepared without including the Nurungji powder and curcumin extract.

<Comparative Example 2>

Macaroons were prepared in a similar manner as in Example, and in Comparative Example 2, macarons were prepared without stevia fermentation extract and camellia oil.

<Comparative Example 3>

Macaroons were prepared in a similar manner to the examples. In Comparative Example 3, macarons were prepared without including a fresh cream mixture when preparing the cream.

<Sensory evaluation>

Sensory evaluation was performed on the tastes, flavors, textures, preferences, etc. of the macarons prepared through Examples and Comparative Examples 1, 2, and 3 as described above, and the results are shown in [Table 2] below. The sensory test was conducted on 50 food-related experts and general consumers, and the scoring and evaluation criteria used the nine-point scoring method, and are shown in [Table 1] below.

score Evaluation standard 9 Very good 7 good 5 usually 3 Bad One Very bad

division flavor Organization zest Texture Overall preference Example 8.2 8.4 8.3 8.3 8.3 Comparative Example 1 6.9 7.0 6.8 6.9 6.9 Comparative Example 2 7.0 6.8 6.7 6.9 6.8 Comparative Example 3 6.8 6.7 6.8 6.9 6.8

As shown in the above [Table 2], as a result of comparing the taste, texture, flavor, texture, and overall preference of the macarons prepared through the examples and the macarons prepared through the comparative examples 1, 2 and 3, Examples It was found that the macarons produced by are superior in overall taste, texture, flavor, texture, and overall preference compared to macarons prepared by comparative examples.

This is, macaron prepared according to the examples, curcumin extract, stevia fermentation extract, cream, etc. are harmoniously included, and by using rice flour instead of wheat flour, people with gluten allergy or celiac disease are also at ease. It is judged that it satisfies the consumer's preference because it can be consumed.

As described above, although a preferred embodiment of the present invention has been described, those of ordinary skill in the art to which the present invention pertains understand that the present invention can be implemented in other specific forms without changing its technical spirit or essential features. Will be able to. Therefore, it should be understood that the embodiment described above is illustrative in all respects and not limiting.

Claims (3)

After preparing ingredients including Nurungji powder, egg whites, curcumin extract, stevia fermentation extract and rice flour, weigh them with a constant weight,
Stir and whip the prepared egg whites,
After adding the metered stevia fermentation extract, curcumin extract and camellia oil to the whipped egg whites, stir,
The stevia fermentation extract, curcumin extract and camellia oil added egg yolk powder and rice flour are added and stirred to prepare dough.
The dough is molded to a certain size and dried.
The dried dough is heated to produce a macaron molded product,
Cooling the heated macaron molding,
After applying the cream on one side of the cooled macaron molding, attach a separate macaron molding and aged,
After preparing the ingredients including the nurungji powder, egg whites, curcumin extract, stevia fermentation extract and rice flour, and weighing them with a constant weight, the ingredients are 5 to 15 parts by weight of nurungji powder, 30 to 70 parts by weight of egg whites, and curcumin 5 to 15 parts by weight of extract, 10 to 20 parts by weight of stevia fermentation extract, 1 to 5 parts by weight of camellia oil and 150 to 250 parts by weight of rice flour,
In a step of applying a cream to one side of the cooled macaron molding and attaching a separate macaron molding and aging the cream,
After crushing the cheese, the crushed cheese is stored at a temperature of 13 to 15°C and aged,
The cheese and fresh cream mixture is mixed, and the cheese and fresh cream mixture is mixed in a weight ratio of 50 to 100 parts by weight of cheese and 20 to 40 parts by weight of the fresh cream mixture, and the fresh cream mixture is 50 to 100 parts by weight of fresh cream and 20 to 40 milk Weight parts, 30 to 50 parts by weight of yolk, 10 to 20 parts by weight of yogurt powder, 1 to 10 parts by weight of fresh yeast, 10 to 20 parts by weight of onion extract and 20 to 40 parts by weight of butter, and the onion extract , Washed for 1 to 5 minutes with purified water dissolved in sodium hydrogen carbonate (NaHCO ₃ ) having a concentration range of 1 to 3 (w/w)% and a temperature of 33 to 37° C. by collecting onions, foreign substances attached to onions Remove the, peel the onion to separate the onion pulp and onion skin, and dry the onion pulp in a dryer, the drying of the onion pulp is maintained at a temperature of 20 to 25 ℃ and a humidity of 33 to 40% After drying for 3 to 7 hours, the dried onion pulp is mixed with purified water and heated to prepare the onion pulp extract, wherein the onion pulp extract is 500 to 1000 wt. of purified water based on 100 parts by weight of the dried onion pulp. After mixing the parts is prepared through a process of heating for 5 to 15 hours at a temperature of 95 to 100 ℃, by drying the onion peel to remove the moisture contained in the onion peel, the drying of the onion peel is 30 to 35 It is carried out for 3 to 7 hours in a dryer maintained at 35 to 45% at a temperature and humidity, and the onion peel extract is prepared by mixing the dried onion peel with purified water and heating, wherein the onion peel extract is the dried onion peel After mixing 200 to 400 parts by weight of purified water with respect to 100 parts by weight, and then immersing for 1 to 3 hours at a temperature of 60 to 70° C., the purified water in which the onion peel is immersed is put into a heater, and the onion peel introduced into the heater is The immersed purified water is 110 to 120℃ It is prepared by heating for 3 to 5 hours in the temperature and pressure vessel internal pressure of 2.5 to 3.5 kgf/cm ² , and mixing the onion pulp extract and onion peel extract to prepare an onion extract, wherein the onion extract is onion pulp It is prepared by mixing the extract and the onion peel extract in a weight ratio of 7:3 to 6:4, and is prepared through a process of aging by storing the onion extract at a temperature of 3 to 7°C for 1 to 5 hours,
A cream molded body is prepared by punching the mixed cheese and fresh cream mixture,
Method for producing rice flour macaron, characterized in that the cream-formed product was prepared by aging at a temperature of 1 to 5°C for 20 to 40 minutes.
delete Rice flour macaron, characterized in that produced by the production method according to claim 1.