KR102247298B1 - Composition for Mooncake and Manufacturing Method the Same - Google Patents

Abstract

The present invention relates to a moon cake composition and a method of manufacturing the same. In more detail, in the composition included in the conventional mooncake, the step of further containing an artificial sweetener, collagen, quality and properties improving agent in the mooncake dough skin composition, and making dough with a certain size of the mooncake dough skin composition, Including a sweetening agent, dietary fiber, and property improving agent to the moon cake composition, mixing the moon cake composition and dividing it into a certain size to make a moon cake, and adding moon cake to the moon cake dough and sealing it. Next, after mounting a ribbon made of the above-described dough skin composition, it is placed in a molding machine and stamped in a certain shape and then baked.
The present invention includes an artificial sweetener, collagen, dietary fiber, and properties improving agent in the mooncake composition. It reduces the amount of starch and sugar contained in the conventional moon cake, and contains collagen, dietary fiber, and properties improving agent, so it is good for skin beauty, and it is possible to prevent constipation and prevent circulatory system diseases, and provide a delicious moon cake.

Description

Composition for Mooncake and Manufacturing Method the Same}

The present invention relates to a moon cake composition and a method of manufacturing the same. In more detail, in the composition included in the conventional moon cake, the step of making a dough with an artificial sweetener, collagen, and a physical property improving agent in the moon cake paste composition additionally, the moon cake paste coating composition with a certain size, and The composition further comprises an artificial sweetener, dietary fiber, and a property improving agent, and the above moonbyeongso composition is mixed and divided into a certain size to make a moonbyeongso, and moonbyeongso is added and sealed in the dough for the moon cake dough. , After mounting a ribbon made of the above-described dough skin composition, putting it in a molding machine and dipping it into a certain shape, and then baking it. The present invention includes artificial sweeteners, collagen, dietary fiber, and properties improving agent in the conventional mooncake composition, reducing the amount of starch and saccharides used in mooncakes, and including collagen, dietary fiber and properties improving agent, so it is good for skin beauty and prevents constipation and circulatory system. It can prevent disease and provide a delicious moon cake.

)이라고 부르는 아이스 월병, 최근에는 커피 향을 첨가한 스타벅스(Starbucks) 월병, 허쉬(shey) 초콜릿 월병, 하겐다즈(Haagen-dazs)는 아이스크림 월병 등 트랜드에 맞춰 다양하게 만들어지고 있다. 월병을 만드는 방법은 우선 밀가루에 계란, 설탕, 꿀 등을 넣어 반죽을 만들고 소로 팥 앙금이나 호두, 건과일 등을 넣는다. 굽기 전에 틀에 끼워 모양을 내고 겉 부분에 계란 노른자, 설탕 등을 발라주어 윤기를 낸다. 그다음 오븐에서 180˚C로 15분 정도 구워내고 냉장 보관한다. 소를 넣은 반죽을 틀에 넣고 눌러 모양을 내준 뒤, 표면에 달걀물을 칠해주고 구우면 완성된다. Mooncake (月餠, Mooncake) is a type of sweets originating in the mid-autumn festival (中秋節), the Chuseok holiday of China, and is a representative snack in China named after a round full moon called webbing or yuepin. In China, it is customary to make mooncakes on the day of the Mid-Autumn Festival and offer them to the moon and pray. In recent years, not only during the Mid-Autumn Festival, but at any time of the year, it has been replaced by making mooncakes with family and praying for peace and harmony in the family. Recently, in addition to traditional Chinese mooncake makers, overseas specialized food and beverage distributors are releasing trendy mooncakes made with various ingredients. Soro is basically mixed with dried fruits in addition to nuts such as pine nuts, peanuts, plums, and pumpkin seeds in red beans, beans, green beans, and soft rice. Depending on the region, there are many places where minced meat, ham, blood tan, egg, and duck egg yolk are placed in the center of the moon cake, such as pie. The most expensive mooncake is called a yeonwa (燕窩) mooncake with a bird's nest. Nowadays, Bingpi Mooncake (

), iced mooncakes, recently added coffee flavored Starbucks mooncakes, shey chocolate mooncakes, and Haagen-dazs ice cream mooncakes. To make a mooncake, first make a dough with flour, eggs, sugar, and honey, and then add red bean paste, walnuts, and dried fruit with stuffing. Before baking, put it in a mold to shape it, and add egg yolk and sugar to the outside to give it a shine. Then, bake it in an oven at 180˚C for 15 minutes and store it in the refrigerator. Put the stuffed dough into a mold and press it to give it a shape, then paint the surface with egg water and bake it.

Artificial sweetner is an alternative sweetener for sugar, and in diabetic patients, it is widely used because it has the effect of maintaining blood sugar while giving sweetness, and obese people enjoy the sweetness while giving psychological satisfaction because it is not high in calories. It has the effect of allowing you to enjoy the taste as well. These health reasons are the main reasons for the use of sweeteners as substitutes for sugar. Compared to the sweetness of sugar, it is known to be 180 times aspartame, 500 times saccharin, 300 times stevioside, and 200 times acesulfame K, which are artificial sweeteners.

Collagen is a light protein that is mainly present in animal bones and skin, and is also distributed in cartilage, organ membranes, and hair, and is also a component of fish scales. Because it is absorbed after being decomposed into sulfides, it is also called a comparative raw material necessary for collagen synthesis in order to supplement the insufficient collagen through ingestion, and exists as a fibrous solid. It has a complex horizontal pattern structure when viewed under an electron microscope, and does not dissolve in water, dilute acid, or dilute alkali, but when boiled, it becomes gelatin and dissolves. Because collagen is involved in the amount of moisture in the skin, it is known that eating foods rich in collagen can prevent skin aging, joint weakness, and blood vessel damage. However, when ingested and administered orally, it is desirable to additionally consume amino acids such as glycine and proline, vitamin C, and iron through the process of protein decomposition.

Dietary fiber refers to an indigestible polymer fiber component that is difficult to be decomposed by human digestive enzymes to be treated for food. Dietary fiber raw materials include glucomannan, psyllium husk, indigestible maltodextrin, soybean dietary fiber, throat, wheat dietary fiber, barley dietary fiber, inulin/chicory extract, polydextrose, and cellulose. According to the World Health Organization (WHO), the total dietary fiber recommended is 27-40g per day, 20-25g for Koreans, and 25-38g for Americans. This is based on 14g per 1,000 ㎉ of diet. The physiological function of dietary fiber is effective in preventing constipation, hemorrhoids, colon cancer, and appendicitis, and can prevent circulatory system diseases such as high blood pressure, arteriosclerosis, and heart disease. The rise in blood sugar levels is suppressed, so it is good for preventing diabetes and obesity and preventing constipation. Dietary fiber content by food (unit: %/g) is agar 81.29, jellyfish 74.18, seaweed 37.95, dried shiitake 43.41, brown rice 2.92, white rice 0.72, rye bread 5.21, bread 2.55, kidney beans 19.76, sweet potatoes 2.32, potatoes 1.35, apples 1.63 , Strawberry 1.52, Banana 1.48, Carrot 2.55, Spinach 2.50, Radish 1.34, Chinese Cabbage 1.09, Sesame 11.58, Dried Shrimp 3.89, etc.

Any one or two or more selected from guar gum, gum arabic, carrageenan, polydextrose, alginic acid, agar, or pectin may be used as a property modifier. Polydextrose produces a low caloric value of 1 ㎉ per gram and has water-soluble dietary fiber such as preventing adult diseases such as hyperlipidemia, diabetes, and colon cancer by lowering blood cholesterol and blood sugar levels or discharging carcinogens out of the body. It has all the effective effects it has. Polydextrose can be used as a drink because it has relatively no viscosity even when dissolved in water. Guar gum is a high-molecular polysaccharide obtained from the seeds of the guar tree, a plant. Guar gum itself is highly viscous, but those hydrolyzed into molecules of an appropriate size using microbial enzymes have lower viscosity, are well soluble in cold water, and are not digested by human digestive enzymes. The guar gum aqueous solution is neutral, colorless, transparent, tasteless, and odorless, so it can be used in any food. Arabicgum is a product obtained by drying the secretion liquid of arabic gum tree or other animals and plants, or obtained by desalting it, and its main component is a polysaccharide. It is a food additive to increase the adhesion and viscosity of food, improve emulsion stability, and improve the physical properties and texture of food. It is used as a thickener, stabilizer, and coating agent in food. Alginic acid is a polysaccharide obtained from brown algae such as seaweed and kelp, and is obtained by extraction with sodium carbonate. Carrageenan is an extract obtained from red algae and is separated into a component that does not form a gel and a component that can form a gel. Agar is a polysaccharide extracted from red algae, which has a strong ability to form a gel and withstands high temperatures, so it is used as a stabilizer for bread, confectionery, and dairy products. Pectin is a substance that forms a layer between the cell walls and cells of plants. It is abundant in the peels of apples, lemons, oranges, etc. It is also contained in sugar beets. It is extracted with hot or cold water to form a gel in the presence of an appropriate amount of sugar and acid and is only decomposed by microorganisms.

Wheat flower is made of flour from the endosperm of wheat. In a milling factory, the husks and seeds of wheat are removed by a roll mill, and the amount of flour obtained from wheat, which is a raw material, is approximately 70-75%. If there is more than 13% gluten in flour and 10% to 13% of wheat flour is less than 10%, it is called soft flour. Products with high gluten content are used in fermented bread and soft flour is usually used in non-fermented products.

Eggs (egg) are known as a complete food, and the amino acid composition of protein is said to be the most ideal nutritionally. The whites are mainly protein, and the yolks are mainly fat and protein. The yolk is good because it contains a lot of vitamins A·D·E·B _{2 and iron.} The average weight is about 48~60g, and it consists of 11% of the skin and shell membrane, 2% of the kernels, 55~58% of the whites, and 31% of the yolks.

Almonds contain very little carbohydrates, so they can be used to make cakes and sweets for a low-carb diet, and are also good for diabetics. Almond flour is good if you have wheat allergies or if your children have lipopathy. Almonds contain 24mg of vitamin E per 100g and are rich in monounsaturated fatty acids that are useful for lowering low-density cholesterol.

Sugar is an organic compound composed of carbon, hydrogen and oxygen. It has a sweet taste and is well soluble in water. In addition to sucrose, sugar contains sugars such as glucose, fructose, maltose, lactose, and galactose. It is used in many foods because it has various functions as well as sweet taste. In products such as cakes and sweets, it helps soften and retain moisture. It stabilizes egg foam and enhances the flavor of bread by participating in non-enzymatic browning when making bread and confectionery. It is recommended to use 5 to 20 parts by weight.

Condensed milk is a condensed milk that is concentrated in a vacuum to 1/2~1/3, and condensed milk can be stored for a long time even at room temperature, so it is a good source of calcium and phosphorus. Condensed milk is a good source of calcium and phosphorus because it can be stored for a long time even at room temperature. Condensed milk is mainly used in confectionery and ice cream ingredients.

Looking at the prior art related to mooncake, Korean Patent Laid-Open Publication No. 10-2017-0119086 (manufacturing method of ice mooncake) includes: A) mixing cooked glutinous rice powder and sugar powder, and then dropping it into an intermediate body; B) mixing the butter with the powder placed on a sieve and mixing while rubbing; C) step of pouring the powder mixed with butter into an intermediate; D) pouring water while mixing using a scraper and kneading until smooth; E) refrigerating the dough for 30 to 60 minutes; F) the step of removing the dough and then raising the cow and wrapping it; G) Putting in a moon cake mold and taking out the moon cake molded (成-shaped) manufacturing step; And H) freezing the produced moon cake. Korean Patent Registration No. 10-1637914 (Ginseng Mooncake and its manufacturing method) comprises a step 110 of preparing a mooncake peel dough by adding eggs, sugar, starch syrup, and oil to flour and almond flour; A sediment preparation step 130 of preparing sediment by adding ginseng powder and a third material to the white sediment; A molding step (150) in which a predetermined amount of the sediment is formed so as to be surrounded by a predetermined amount of the mooncake skin dough and then stamped out into a mold having a predetermined shape; And a completion step 170 of baking the molded thing in an oven. In addition, 70g of Samlip Food Moonbyeong (Myeongga, Chestnut Flavor) sold on the market in Korea contains 247.7-252.8 kcal of calories and 46.31 to 48.78 g of carbohydrates, 3.55 to 4.31 g of protein, 5.32 to 5.38 g of fat, 15.08 to 21.86 g of sugars, sodium. It contains 17.74~21.54mg, cholesterol 0~4.43mg, saturated fatty acid 0.65~0.98g. However, these types of mooncakes have a different technical configuration from the mooncakes of the present invention.

Meanwhile, a large number of patents related to moon cakes in China, the home of moon cakes, are searched. Chinese Patent Publication No. 103503954 (2014.01.15. Mooncake capable of lowering blood pressure and containing kudzuvine roots and manufacturing method of mooncake) provides a method of manufacturing a mooncake capable of lowering blood pressure including kudzuvine roots. 50 to 55 parts of flour, 35 to 40 parts of oat flour, 10 to 15 parts of chestnut flour, 4 to 6 parts of custard powder, 2 to 4 parts of arrowroot roots, 1 to 3 parts of hwangjeong root, 2 to 2.5 parts of red sage root, unripe 1 to 1.5 parts of a stirrup, 0.6 to 1 parts of lemannia leaves, 0.6 to 1 parts of finger citron roots, 1 to 2 parts of yellow peaches, 1 to 2 parts of snow pears, 8 to 10 parts of peanut oil, bitter melon leaves It contains 0.3 to 0.5 parts of powder, granulated sugar and refined white egg. The mooncake produced by this method is fragrant, sweet, and tastes good in the mouth feel, has a health protection effect, the imposed kudzuvine root can promote the endothelial repair function, and the activity of PG12 synthase is further activated. . The PG produced by the EC is significantly increased to inhibit platelet aggregation, and the effect of improving blood circulation and lowering blood pressure is achieved; Red blood root can enhance myocardial contractility, improve heart function, increase myocardial blood flow volume, amplify peripheral blood vessels, increase blood flow volume, and lower blood pressure. Mooncake also contains the medicinal properties of various Chinese grasses that are beneficial to the human body, is suitable for being used by people of all ages, and enables body health status in long-term eating habits.

Chinese Patent Publication No. 105230723 1) heating and frying sunflower seeds, peanut seeds, walnut seeds, pumpkin seeds and black sesame seeds; 2) removing the peanut film and the septum; 3) pulverizing all the separated seeds and stirring the pulverized seeds uniformly; 4) Stirring the mixed seeds by adding crystalline sugar, adding silver gyewood, heat-treated glutinous rice flour and corn oil treated with white sugar; 5) stirring wheat flour, invert sugar solution, corn oil and caustic soda water, and placing the mixture in a freezer; 6) taking out the frozen dough and pressing the frozen dough into a flat cake shape; 7) placing the mooncake filling on the prepared flat cake, and placing the meat dumplings in the prepared mold; 8) placing the prepared mold in an oven; 9) After the surface is completed, lightly brushing the egg liquid layer on the surface of each moon cake, placing the moon cake in the oven again, and removing the moon cake when the side of the moon cake is slightly swollen; 10) placing the moon cake in an air drying rack to cool the moon cake, and making the moon cake; 11) After returning the oil, it consists of adding a preservative or deoxidizing agent to the moon cake and storing it in a storage warehouse. Chinese Laid-Open Patent Publication No. 107467123 discloses a method of manufacturing a moon cake containing hawthorn fruit, walnut, and rice with an appetite enhancing function. Walnut seeds are peeled, pressed and broken, the residue is evenly mixed with other materials, the obtained mixture is sealed, fermentation and filtration are performed, walnut enzyme is obtained, and rice and walnut enzyme filtrate Then, it is cleaned with hawthorn nuts to form a paste, and the filter residue of the walnut enzyme is mixed with water and sodium citrate and then reacted with fructose, and the obtained material is dried with other substances and roasted while shaking the frying pan. Walnut stuffing is coated with rice paste, starch and the like, and semi-finished moon cakes are prepared, low temperature baked, and moon cakes are obtained. The prepared mooncake has a strong scent, unique taste, prolonged shelf life, and rich nutrients, and can improve digestive function in the stomach and improve appetite. Chinese Patent Publication No. ∼107549252- relates to a low fat moon cake and a method for producing the same. Low-fat mooncake skin contains the following raw materials. It contains 95-105 wheat flour, 1.5-2.5 parts baking powder, 4-5 parts maltodextrin, 9.4-10.6 parts fat, and 43-50 parts syrup per invert. In order to reduce the amount of sugar syrup and fat added, according to the low-fat moon cake skin, a double-effect baking powder is added, and the amount of sugar syrup and fat added is reduced. In addition, mooncakes with low sugar and fat are obtained. In order to satisfy consumers' nutritional requirements with good texture of moon cake, and to enable prevention of hypertension, hyperglycemia and hyperlipidemia, requirements for texture of moon cake are met, and calories of moon cake are reduced.

Chinese Laid-Open Patent Publication No. 106605689 discloses a novel health protection moon cake including a moon cake and a moon cake crust. 200-300 parts of wheat flour, 100-200 parts of bucket flour, 30-40 parts of syrup, 10-20 parts of fructooligosaccharide, 10-20 parts of imitation ginseng, 10-15 parts of pectin powder, 5-10 parts of dietary fiber, It contains 10-20 parts of eggs, 5-10 parts of vegetable oil, and an appropriate amount of water. The following raw and subsidiary materials are included by the weight of the moon cake. It contains 2-4 parts of fresh milk essence, 10-20 parts of green bean paste, 5-10 parts of hawthorn powder, 1-2 parts of dietary fiber, 5-10 parts of walnut powder, and 1-2 parts of citric acid. The novel health protection moon cake of the present invention is easy to make and tastes good.

Chinese Published Patent Publication No. 103503954 Chinese Published Patent Publication No. 107467123 Chinese Published Patent Publication No. 106605689

Carbohydrates and sugars in mooncakes account for more than 80% of the total weight. This is because of the high content of carbohydrates and sugars contained in the dough skin of moon cakes and moon cakes, it is converted into sugar in the body and used as energy. Diabetes, obesity and metabolic syndrome patients eat moon cakes along with obesity, diabetes, high blood pressure, and atherosclerosis. And dyslipidemia is a major cause of adult diseases. However, many moon cakes currently being developed have focused on product diversification such as ginseng moon cake, coffee moon cake, ice moon cake, meat moon cake, and herbal moon cake to diversify the ingredients of cow. However, there is no new type of moon cake product for preventing adult diseases caused by consumption of moon cake.

The present invention uses a small amount of artificial sweetener while reducing the use of starch and sugars, which are the main constituents of mooncakes that worsen adult diseases, or supplements collagen, which is good for the skin, and dietary fiber, which is good for preventing constipation and circulatory system diseases. have. The artificial sweetener may be used by selecting any one or two or more of aspartame, acesulfame K, saccharin, or steviaside. Dietary fiber can be used by selecting any one or two or more of glucomannan, psyllium husk, indigestible maltodextrin, soybean dietary fiber, neck ear, wheat dietary fiber, barley dietary fiber, inulin/chicory extract, polydextrose, cellulose.

In addition, any one or two or more of gum, gelatin, agar, or pectin can be selected and used as a property improving agent for moon cakes. The present invention relates to a moon cake composition and a method of manufacturing the same. More specifically, in the composition included in the conventional mooncake, the step of further containing a sweetener, collagen, dietary fiber, and a physical property improving agent in the mooncake dough skin composition, and making dough with the mooncake dough skin composition in a predetermined size, The step of making a moonbyeongso by additionally including a sweetener, collagen, dietary fiber, and a property improving agent in the moonbyeongso composition, and dividing the moonbyeongso composition into a certain size, and adding the moonbyeongso to the mooncake dough After sealing, a ribbon made of the dough skin composition is mounted, put in a molding machine, and stamped in a certain shape, followed by baking.

The health-functional mooncake of the present invention is composed of green tea powder, soybean sediment, nuts, green soybean powder, red mooncake 100nyeoncho powder, soybean sediment, nuts, sweet pumpkin powder, soybean sediment, and nuts of yellow mooncake.

The present invention includes an artificial sweetener, collagen, dietary fiber, and properties improving agent in the mooncake composition. It reduces the amount of starch and sugar contained in the conventional moon cake, and contains collagen, dietary fiber, and properties improving agent, so it reduces the amount of starch and sugar used in moon cake to prevent adult diseases, is good for skin care, prevents constipation and prevents circulatory system diseases, and tastes good. You can provide a good moon cake.

1 shows a manufacturing process diagram of the present invention.

The present invention uses a small amount of artificial sweetener while reducing the use of starch and sugars, which are the main constituents of mooncakes that worsen adult diseases, and supplements collagen, which is good for the skin, and dietary fiber, which is good for preventing constipation and circulatory system diseases. . In addition, gum, gelatin, agar, or pectin can be added as a property improvement agent for moon cakes.

The present invention relates to a composition included in a conventional moon cake, further comprising a sweetener, collagen, and a physical property improving agent in the moon cake paste composition, the step of making a dough with a certain size of the moon cake paste composition, and the moon cake paste composition. Further comprising a sweetener, dietary fiber, and property improving agent, mixing the above moon cake composition and dividing it into a certain size to make a moon cake, and adding moon cake to the above moon cake dough and sealing it, and then It consists of a step of mounting a ribbon made of a dough skin composition, putting it in a molding machine, dipping it into a certain shape, and baking.

1) Mooncake dough composition

The mooncake dough composition includes 51 to 55 parts by weight of flour (meal flour), 4 to 5 parts by weight of condensed milk, 0.5 to 2.5 parts by weight of starch syrup, 13 to 18 parts by weight of almonds, 15 to 15 parts by weight of eggs, based on 100 parts by weight of the whole moon cake dough composition. It contains 18 parts by weight, 1 to 2 parts by weight of sugar, and an appropriate amount of purified water. In order to reduce the amount of sugar used above, 1 to 2 parts by weight of aspartame, acesulfame K, saccharin or stevioside are included as artificial sweeteners, and gum, gelatin, agar, or pectin is used as collagen, dietary fiber and physical property improvement agents for quality improvement. It may contain 4 to 5 parts by weight. In the above, when the color of the mooncake is green, 4-5 parts by weight of green tea powder or green soybean powder are included. In the case of red, 4-5 parts by weight of 100nyeoncho powder are included, and when the color of the moon cake is yellow, 4-5 parts by weight of sweet pumpkin powder. Includes wealth.

2) Manufacture of moon cake dough dough

Each composition is mixed with the above-described moonbyeongskin composition, and a dough is made with an appropriate amount of purified water, and then aged at room temperature for 12 to 24 hours. Divide the matured dough, spread it in a circular shape with a diameter of 8-12 cm and a thickness of 1.4-1.6 mm, and store in an airtight container.

3) Moonbyeongso composition

The moon cake composition contains nuts (walnuts) and an appropriate amount of purified water. However, green mooncake includes pea sesame (soybean food) and green bean powder, red mooncake includes black sesame and black sesame powder, and yellow mooncake includes white sediment.

4) Manufacture of moon cake paste composition

An appropriate amount of purified water is mixed with the above-described moonbyeongso composition to make a sediment dough, and then aged at room temperature for 12 to 24 hours. Divide the matured sediment dough into circles with a diameter of 2.4-2.6cm and store in an airtight container.

5) Create a ribbon

A certain amount of the above-made mooncake composition is divided into a ribbon mold of various floral patterns (rose flowers, tulip flowers, lily flowers, etc.), molded, and then stored in a sealed container. It consists of 1 to 5 parts by weight per 100 parts by weight of mooncake.

6) Mooncake shaping and baking

After putting the split moonbyeongso on the split mooncake skin and infusing it, attach a ribbon on the top, and then bake it in an oven at 98~102℃ for 4~6 minutes, and then ripen at 28~32℃ for 11~13 minutes. Pack the aged mooncakes and store them.

<Examples 1 to 6>

1) Mooncake dough composition

The mooncake dough composition includes flour, condensed milk, starch syrup, almonds, eggs, sugar, and purified water, as shown in Table 1. In the above, aspartame, stevia, and saccharin are used instead of sugar. In addition, 4-5 parts by weight of green mooncake or green bean powder, 4-5 parts by weight of white mooncake and 4-5 parts by weight of sweet pumpkin powder are used for red mooncake.

Mixing ratio of moon cake dough composition (parts by weight) division Green mooncake Red mooncake Yellow mooncake Comparative example Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 flour 53 53 53 53 53 53 53 Condensed milk 4 4.2 4 4.5 5.0 4.5 4 corn syrup 2.5 2.3 1.5 1.0 0.5 One 2 almond 14 15 16 17 17 16 15 egg 17 16 16 15 15 16 15 Sugar 1.0 1.0 1.0 1.0 1.0 1.0 5 Aspartame 1.0 1.0 - - - - - Stevia - - 1.0 1.0 - - - saccharin - - - - 1.0 1.0 - Collagen 2 2 2 2 2 2 - Natural pigment 4.5 4.5 4.5 4.5 4.5 4.5 4.5

2) Manufacture of moon cake dough dough

An appropriate amount of purified water is mixed with the above-described moonbyeongskin composition, and the dough is made and then aged at room temperature for 12 to 24 hours. Divide the matured dough, spread it in a circular shape with a diameter of 10 cm and a thickness of 1.5 mm, and store in an airtight container.

3) Moonbyeongso composition

As for the moonbyeongso composition, as shown in Table 2, green mooncake uses pea sediment, black sesame powder, walnut, green soybean powder, and an appropriate amount of purified water. Any one or two or more of glucomanna, maltodextrin, and soybean dietary fiber is used as the dietary fiber, and any one or two or more of gum, gelatin, and pectin is used as a physical property modifier. Red mooncake contains 72-74 parts by weight of black sesame seeds, 4-5 parts by weight of black sesame flour, 4-5 parts by weight of walnuts, and an appropriate amount of purified water. In addition, yellow mooncake contains 72-74 parts by weight of white sediment, 4-5 parts by weight of white soybean flour, 4-5 parts by weight of walnuts, and an appropriate amount of purified water.

Mixing ratio of the moon cake paste composition division practice
Example 1 practice
Example 2 practice
Example 3 practice
Example 4 practice
Example 5 practice
Yes 6 Comparative example Pea sediment 74 72 - - - - 75 Black sesame sediment - - 74 72 - - - White sediment - - - - 74 72 - Black Sesame Powder 4.7 4.9 4.7 4.9 - - 5 White soybean flour - - - - 4.7 4.9 - Nuts (walnuts) 4.9 4.7 4.9 4.7 4.9 4.7 5 Glucomannan 5 4 - - - - - Maltodextrin - - 5 4 - - - Soybean Dietary Fiber - - - - 5 4 - Arabian sword 4 5 - - - - 5 gelatin - - 4 5 - - - Factin - - - - 4 5 - Purified water 7.4 9.4 7.4 9.4 7.4 9.4 10

4) Manufacture of moon cake paste composition

An appropriate amount of purified water is mixed with the moonbyeongso composition as described above, and a paste dough is made, and then aged at room temperature for 18 hours. Divide the matured sediment dough into circles with a diameter of 2.5cm and store in an airtight container.

5) Create a ribbon

A certain amount of the above-made mooncake composition is divided into a ribbon mold of various floral patterns (rose flowers, tulip flowers, lily flowers, etc.), molded, and then stored in a sealed container. It consists of 2.5 parts by weight of the ribbon based on 100 parts by weight of the mooncake.

6) Mooncake shaping and baking

Put the divided moon cake (Table 2) in the divided moon cake coat (Table 1), seal the border, attach a ribbon on the top, and bake in an oven at 100°C for 5 minutes, and then at 30°C for 12 minutes. Let it ripen during. Pack the aged mooncakes and store them.

<Test Example 1>; Sensory test

Panel personnel (6 men and women in their 20s, 30s, and 40s each) trained well on the mooncakes made as in Examples 1 to 6 were subjected to a 7-point scale (5.5 or higher; very excellent, 4.5 or higher; excellent, 3.5; average) ) And shown in Table 3 below.

Sensory test result division Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Comparative example flavor 5.5 5.4 5.5 5.6 5.5 5.6 4.9 touch 5.4 5.4 5.5 5.6 6.5 5.5 4.8 smell 5.4 4.3 5.4 5.5 5.4 5.4 4.7 Preference 5.4 5.4 5.4 5.5 5.5 5.4 4.7

From the above results, the examples of the present invention were found to be superior to the comparative examples in taste, touch, smell, and overall acceptability.

<Test Example 2>; Skin wrinkle improvement and skin elasticity improvement effect measurement

1. Measurement of skin wrinkle improvement effect
The skin surface image analysis measurement technique was used in this experiment using a skin visiometer, which is a measurement technique that can process many replica samples in a short time. This device can objectively evaluate the depth and shape of wrinkles by inserting a skin wrinkle mold obtained from a blue silicone replica into a standard cartridge designed to pass a special light source and selecting a specific area on the screen after running the program. Table 3 below shows that 30 subjects are subject to constant intake of mooncakes prepared according to the above examples and comparative examples for a certain period of time (300g each of the mooncakes provided every morning, and functional foods related to skin beauty) This is the result of measuring the degree of wrinkles on the skin after making it impossible to use or cosmetics. Specifically, 30 subjects of a similar age range (25 to 35 years old) were selected, and 5 of them were made to consume the mooncake prepared by the method of Examples 1 to 6, and the other 5 were given Example 2 In the method of Example 3 to another 5, the method of Example 4 to another 5, the method of Example 5 to another 5, and the method of Example 6 to another 5 I did it. The R values in Table 3 below are the average of five subjects in each group, and the decimal places are rounded off, and in consideration of the difference in the roughness of the initial skin of the average of the five subjects in each group, the first week 0 These are values that measure the relative roughness of the skin after 8 weeks have passed after correction (correction to 100) to match all of the skin roughness.

Skin Visiometa measurement result Skin wrinkles (roughness) division 0 weeks 8 weeks R1 R2 R3 R4 R5 R1 R2 R3 R4 R5 Example 1 100 84 52 28 17 44 39 28 17 10 Example 2 100 85 51 31 16 55 38 29 17 11 Example 3 100 86 51 32 16 44 36 23 14 9 Example 4 100 87 52 31 17 60 41 28 15 10 Example 5 100 86 51 31 17 57 41 29 16 10 Example 6 100 89 51 28 17 54 39 28 15 9 Comparative example 100 85 51 30 16 85 56 47 23 14

As can be seen from the results of ingesting the mooncake prepared by the manufacturing method of the comparative example, the skin wrinkle improvement diagram in Table 4 (Example 1-6) was taken. The subjects' skin wrinkle improvement was also better concluded.

2. Measurement of skin elasticity improvement effect

1) Cutometer was used to prove the effect of improving skin elasticity, which is another effect of the present invention. The cutometer uses the property of generating negative pressure inside the equipment of the device, and the skin is sucked into a small hole in the probe, and the skin tries to return to its original shape. This device uses the characteristics of the skin. The elasticity value is most ideal when the value in Table 4 is close to 1.

2) As for the elasticity of the skin, the experiment for 8 weeks from the date of the first measurement was not a long time, but the average elasticity of the subjects increased from 3 weeks after the test, so the present invention was thought to affect the proliferation of skin components. .

3) Table 4 below shows the results of measuring the elasticity of the skin after steadily ingesting the cereals prepared according to the Examples and Comparative Examples for the 30 subjects.

4) The numbers in Table 4 below are the values obtained by calculating the average of 5 subjects in each group and rounding to the nearest decimal place, and considering that the first skin elasticity of the average of 5 subjects in each group is different, the first 0 These are values that measure the relative elasticity of the skin until 8 weeks after correction (correction to 0.5) to match all skin elasticity at the time of week.

Skin elasticity measurement result by cutometer (unit: AU) division Skin elasticity 0 weeks 1 week Note 2 3 weeks 4 weeks 5 weeks 6 weeks 7 weeks 8 weeks Example 1 0.5 0.5 0.5 0.5 0.6 0.6 0.7 0.7 0.7 Example 2 0.5 0.5 0.5 0.6 0.5 0.6 0.5 0.7 0.7 Example 3 0.5 0.5 0.5 0.6 0.6 0.6 0.6 0.6 0.7 Example 4 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 Example 5 0.5 0.5 0.5 0.5 0.6 0.6 0.7 0.6 0.6 Example 6 0.5 0.5 0.5 0.6 0.6 0.6 0.7 0.7 0.7 Comparative example 0.5 0.5 0.5 0.5 0.5 0.5 0.4 0.5 0.5

As can be seen from the results of Table 5, the improvement in skin elasticity of the subjects (Examples 1-6) who ingested the mooncakes prepared by the manufacturing method of the examples were also ingesting mooncakes manufactured by the manufacturing method of the comparative example. It was concluded that the improvement of the skin elasticity of the subject was better than that of the subject.

<Test Example 3>; Simple clinical experiment

40 adult women aged 25 to 45 were divided into 2 groups, and 30 g of a composition of 1: 1 of moonbyungpi and moonbyungso was taken for 30 days. A questionnaire survey was conducted on the condition of the skin after the end of the test, and the results are shown in Table 6 below.

Skin improvement clinical trial results survey
Item Experimental group Control 20's
4 people 30s
6 people 40s
10 people system
20 people 20's
6 people 30s
8 people 40s
6 people system
20 people Moist skin 3 5 8 16 (80%) 2 One 2 5 (25%) Skin tightness 3 5 8 16 (80%) One 2 One 4 (20%) Reduced fine wrinkles 2 4 8 14 (70%) One 3 2 6 (30%) Good makeup 2 5 9 17 (85%) 2 2 3 7 (35%) Overall skin improvement 3 4 3 14 (70%) 2 3 One 6 (30%)

As can be seen from Table 6, the experimental group had a higher rate of feeling the moist or elasticity of the skin compared to the control group, felt that fine wrinkles were reduced, and many responded that they received makeup well. Through this, it can be seen that the overall skin condition can be improved when the composition according to the present invention is used.

The present invention includes an artificial sweetener, collagen, dietary fiber, and properties improving agent in the mooncake composition. It reduces the amount of starch and sugar contained in the conventional moon cake, and contains collagen, dietary fiber, and properties improving agent, so it is good for skin beauty, and it is possible to prevent constipation and prevent circulatory system diseases, and provide a delicious moon cake.

Claims (6)

In the mooncake composition for improving skin wrinkles and improving skin elasticity, consisting of moon cake dough, moon cake, and decorative ribbon,
The moon cake dough contains artificial sweetener, collagen, dietary fiber, and properties improving agent,
The mooncake dough skin is 53 parts by weight of flour, 4 to 5 parts by weight of condensed milk, 0.5 to 2.5 parts by weight of starch syrup, 14 to 17 parts by weight of almonds, 15 to 17 parts by weight of eggs, and 1 weight of sugar Parts, and contains 1 part by weight of any one selected from aspartame, saccharin, or stevioside as an artificial sweetener, and contains 2 parts by weight of the collagen, and when the color of the moon cake is green, it contains 4.5 parts by weight of green tea powder or green soybean powder. , In the case of red, 4.5 parts by weight of fennel vinegar powder is included, and in the case of yellow, 4.5 parts by weight of sweet pumpkin powder,
The mooncake contains 72-74 parts by weight of pea sediment, 4.7-4.9 parts by weight of black sesame flour, 4.7-4.9 parts by weight of walnuts, and 72-74 parts by weight of black sesame seeds for red mooncake Parts, black sesame flour 4.7 to 4.9 parts by weight, walnuts 4.7 to 4.9 parts by weight, yellow mooncake contains white sediment 72-74 parts by weight, white soybean flour 4.7 to 4.9 parts by weight, walnuts 4.7 to 4.9 parts by weight, the dietary fiber A mooncake composition for improving skin wrinkles and improving skin elasticity, comprising 4 to 5 parts by weight of soybean dietary fiber, and 4 to 5 parts by weight of any one selected from gum arabic, gelatin, or pectin as a property improving agent. delete delete The moon cake composition for improving skin wrinkles and improving skin elasticity according to claim 1, wherein the decorative ribbon is composed of 1 to 5 parts by weight based on 100 parts by weight of the moon cake composition as flowers. The step of making dough with a certain size of moon cake dough,
Mixing the moon cake composition and dividing it into a predetermined size to make a moon cake, and
After inserting and sealing moonbyeongso in the above-mentioned mooncake dough-covered dough, the above-mentioned dough-peeling dough is put into a molding machine and a ribbon made by stamping it in a certain shape is mounted, and skin wrinkles are improved and skin elasticity is improved, which consists of baking mooncakes. The manufacturing method of dragon mooncake. The skin wrinkle improvement and skin according to claim 5, wherein the moon cake paste and the moon cake additionally contain any one selected from aspartame, saccharin, or stevioside as an artificial sweetener, and collagen, dietary fiber, and properties improving agent. Method of manufacturing moon cake for elasticity improvement

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