KR102256073B1 - Preparation Method for Macaron Comprising Seaweeds - Google Patents

Abstract

The present invention relates to a method for producing algae-containing macaroons containing algae, which can be ingested with excellent organoleptic properties without a fishy texture peculiar to algae, and in more detail (A ) Preparing a mixture in which the surface of the seaweed powder is coated with an ingredient containing fat derived from almond powder by mixing nut powder and seaweed powder; (B) mixing the mixture prepared in step (A) with the meringue prepared by whipping egg whites and sugar to prepare a coke dough; (C) molding and drying the coke dough using a milking bag; (D) baking the dried kokek dough to prepare kokek; And (E) filling and sanding the peeling between the pair of coke prepared in step (D) to complete the macaron.

Description

Preparation Method for Macaron Comprising Seaweeds {Preparation Method for Macaron Comprising Seaweeds}

The present invention relates to a method for producing a seaweed-containing macaron containing algae, which can be ingested with excellent organoleptic properties without a fishy texture peculiar to seaweed, and has excellent antioxidant properties while containing useful ingredients derived from seaweed.

As the overall standard of living improves and social interest in well-being increases, there is an increasing demand for functional foods with excellent organoleptic properties and excellent nutrition and quality. In line with this trend, in the past, high value-added products with functions such as antioxidant activity, immune activity, and anti-inflammatory activity have been developed for confectionery commonly used as a substitute meal for rice or as a snack.

Not only does the sea have a much larger capacity for producing organic matter than the land, the sea occupies about 70% of the earth's surface, and 80% of all living things on the planet live in the sea, so it is receiving a lot of attention as a resource report. In addition, marine pharmacology, one of the fields being actively researched recently, is attracting new attention as a research field that investigates substances constituting marine organisms, extracts useful components, and uses physiologically active substances.

Among marine organisms, seaweed is rich in inorganic components and vitamins, and has been used for long periods of time and has proven its safety. Representative examples include seaweed, green seaweed, and seaweed. Enteromorpha (Ulva) prolifera is similar to seaweed, but has a slender blue color like hair. It is commonly called Ecklonia, but unlike Ecklonia cava, a brown algae, it is a perennial algae belonging to the green algae.

Prickly greens have been dried in a thin plate shape like seaweed, baked, seasoned, or used as a side dish as a soup, but long-term storage methods are not universal and their distribution is limited, so their application is also limited. In addition to side dishes, it is used as a pharmaceutical ingredient for diet, circulation, and digestive systems. Compared to laver, prickly blue has not been actively researched on its application, but the prickly green has antioxidants (Registration Patent No. 10-0828701), anti-inflammatory substances (Registration Patent No. 10-1110061), and antidiabetic substances (Public Patent No. 10- 2018-0094366) is known to contain.

Seaweeds can improve the sensory properties of foods to which they are added by their inherent soft taste and aroma, but their application is also limited due to their fishy taste and aroma. The longer the storage period, such as laver or thorny green, the fishy taste increases, and when exposed to heat or stored for a long time, the green color turns red, and the palatability decreases when processed into a product. Accordingly, it is necessary to develop a method capable of extending the application range since the quality of applied food can also be improved while removing the fishy taste so as to have a better sensory function.

Macaron is a typical French cookie, and it is made like a sandwich by filling a crust made of egg white foam with sugar and almond flour and filling with jam, ganache, and butter cream. However, compared to the simple ingredients, the recipe is tricky, making it difficult to make, and there is a high probability of failure. Macaroons are characterized by a unique texture, taste, aroma, and colorfully colored fine colors created by a three-stage structure of smooth and crispy crust, soft and moist inside, and sweet peeling. The beautiful color of the macaron coke (crust) is that the color is mainly added to the coke or chocolate, which matches the taste of macaron, which is usually a sweet, soft and savory snack, but a clever and experimental combination using foie gras and roses. There is also a macaron of. However, due to the incongruity between the fishy taste, aroma, and sweet taste of seaweed, no macaron containing seaweed has been developed.

Registered Patent No. 10-0828701 Registered Patent No. 10-1110061 Publication Patent No. 10-2018-0094366

An object of the present invention is to provide a method for producing macaroons having excellent organoleptic properties as well as absorption of useful ingredients by effectively removing fishy aromas while containing seaweeds and utilizing unique aromas and tastes.

Another object of the present invention is to provide a method for producing a macaron in which the macaron's unique outer surface is crispy, the inside is moist and chewy texture is further strengthened, and the macaron's sensory properties are increased by the expression of the unique color of seaweed.

Another object of the present invention is to provide a seaweed macaron prepared by the above method.

The present invention for achieving the above object comprises the steps of (A) mixing nut powder and seaweed powder to prepare a mixture in which the surface of seaweed powder is coated with a component including fat derived from almond powder; (B) mixing the mixture prepared in step (A) with the meringue prepared by whipping egg whites and sugar to prepare a coke dough; (C) molding and drying the coke dough using a milking bag; (D) baking the dried kokek dough to prepare kokek; And (E) filling and sanding the peeling between the pair of coke prepared in step (D) to complete the macaron.

The most important thing in the manufacturing method of the present invention is that it contains seaweed, and when the seaweed powder is added, it is pre-coated with a component containing fat derived from almond powder (coke) or butter and / egg yolk (peeling). It masks the fishy smell and fishy taste of seaweed. In the case of manufacturing by adding an additive to the macaron coke, Patent Publication No. 10-2019-0023979 (Bokbunja Macaron), Patent Registration No. 10-1345142 (Green Tea Macaron), Patent Registration No. 10-1328649 (Super Jami Macaron), Patent Publication 10-2014- As described in the prior literature of 0138014 (dark chocolate macaron), the meringue prepared by whipping egg white and sugar is mixed with all the powdered additives, and then kneaded to prepare a coke. This is because all the additives used in the prior art are suitable for dessert with their sweet taste and aroma, or because their taste and aroma are not strong, there is no need to mask the aroma of the additives. However, in the case of seaweed, it has a fishy aroma (fishy smell) along with its intrinsic scent, so when it is added to sweets such as sweets, there is a problem that the balance of taste and aroma is not appropriate. Accordingly, the present invention confirms that the fishy smell and taste are effectively masked when the surface of the seaweed powder is coated by pre-treating the seaweed powder with butter or egg yolk or a component containing fat derived from nut powder even if no additional additives are used. It is completed.

In the present invention, as the seaweed, for example, laver, green, thorny green, seaweed or kelp may be used. In the following examples, the prickly blue macaron is representatively illustrated, but in particular, laver and green laver have a taste similar to that of prickly green, and the actual processing method is also applied to the same method, and the macaron can be manufactured by the same method.

The seaweed powder is preferably mixed so that the content of the seaweed powder in the mixture of the nut powder and the seaweed powder is 1 to 10% by weight in the step (A). If the content of the seaweed powder is too small, the effect of adding seaweed is too small, and if the content of the seaweed powder is too high, the masking effect of the fishy smell is lowered and the organoleptic property is lowered.

In the step (A), the surface of the seaweed powder should be coated with a component containing fat derived from the nut powder by mixing the nut powder and the seaweed powder. To this end, nut powder and seaweed powder must be rubbed by hand, or mixed using a hand mixer, food processor, or blender, so that the nut powder and seaweed powder are sufficiently rubbed against each other. The time required for the step (A) is fluid depending on the mixing means, mixing strength, amount of raw materials, etc., but, for example, when rubbing by hand, about 3 minutes was sufficient based on the amount of the following examples.

The amount of the nut powder and the meringue, the conditions for manufacturing the meringue, and the like can be used by borrowing the method of manufacturing a macaron coke known in the prior art, and a detailed description thereof will be omitted. In addition, as known in the prior art, other nut powders may be used in addition to the almond powder described in the examples, and grain powder such as wheat flour, rice flour, or soybean flour may be additionally contained in addition to the nut powder. The dough containing flour is sometimes referred to as daquaz, but in the present invention, it is collectively referred to as macaron. When additional grain powder is included, the grain powder can be added together and kneaded in step (B).

The process after step (A) can also use the macaron manufacturing process according to the prior art, and the detailed process will be omitted.

It is more preferable that the seaweed powder is contained in the peeling used in the step (E) in order to preserve the unique taste of the seaweed macaron. In order to prevent a fishy smell due to seaweed powder in peeling, the peeling may use a cream prepared by first adding seaweed powder to egg yolk and then loosening it.

In general, in the manufacture of the peeling, it is common to use egg white or whole eggs, but in the case of manufacturing using only egg yolk, the masking effect of the fishy smell was more remarkable. For example, the peeling step (A) adding 0.4 to 0.6 parts by weight of water to 100 parts by weight of sugar and raising the temperature to prepare a syrup and then cooling; (B) loosening 50 to 100 parts by weight of egg yolk and mixing it with the syrup prepared in step (A); (C) adding 0.5 to 5 parts by weight of seaweed powder to 100 parts by weight of butter and creaming to prepare seaweed butter cream; And (D) mixing 50 to 150 parts by weight of the seaweed buttercream prepared in step (C) with 100 parts by weight of the mixture prepared in step (B).

The invention also relates to seaweed macaroons produced by the method. According to the addition of seaweed, the macaron according to the present invention naturally contains useful ingredients derived from seaweed, and thus exhibits functionality suitable for the well-being era. In addition, hardness, elasticity, cohesiveness, guminess, chewiness, and recovery elasticity all increased as the amount of seaweed added increased. This means that macaroons have a crispy outside, moist inside, and a chewy texture. The seaweed macaron prepared according to the present invention has a very high preference because the fishy smell is effectively masked in the sensory test, whereas when the seaweed powder is simply added without a pretreatment process, the preference is low due to the fishy smell. Macaron is characterized by its colorful and pretty color, and for this purpose, it is manufactured by adding artificial colors. As can be seen in FIG. 1, the seaweed macaron prepared according to the present invention exhibits a fine color even without using a separate pigment, since it has a unique color of the seaweed due to the addition of seaweed, such as vivid green, in the case of visible blue.

As described above, according to the macaron manufacturing method of the present invention, it effectively masks the fishy taste and aroma of seaweed, while adding its own aroma and taste, and imparts functionality by the useful ingredients of seaweed to the macaron, making it useful as a meal replacement or nutritious snack. Can provide.

In addition, according to the present invention, even if an artificial color is not added, the macaron is given a color by the unique addition of seaweed, so that a macaron that can be eaten more safely can be provided.

1 is a photograph of a spiny blue macaron prepared according to the preparation example of the present invention.
Figure 2 is a graph showing the phycocyanin content of the spiny blue macaron according to an embodiment of the present invention.
Figure 3 is a graph showing the chlorophyll content of the visible blue macaron according to an embodiment of the present invention.

Hereinafter, the present invention will be described in more detail with reference to the accompanying examples. However, these embodiments are only examples for easily explaining the content and scope of the technical idea of the present invention, thereby not limiting or changing the technical scope of the present invention. It will be obvious to those skilled in the art that various modifications and changes are possible within the scope of the technical idea of the present invention based on these examples.

[Example]

Preparation Example: Preparation of prickly blue macaron

1) Preparation of macaron coke

100 g of almond powder and 5 g of prickly blue were rubbed with the palm of the hand for at least 3 minutes so that the surface of the prickly blue powder was sufficiently coated with the ingredients derived from almond powder. After the mixed powder was sieved, 100 g of sugar powder was added, and the mixture was lowered through the sieve.

After foaming about 60% with 100 g of egg whites, 30 g of sugar was divided in three portions and added to foam to make a meringue. After making macaronage by gently mixing the mixture of almond powder prepared above with meringue, put the dough in a milking bag with round pods, squeeze the dough into a certain size, and dry it. The molded and dried dough was baked at 160° C. for 7 minutes and 30 seconds, at 140° C. for 7 minutes and 30 seconds, for a total of 15 minutes, and then cooled to prepare a coke.

2) Preparation of macaron filling

After adding 26 g of water to 56 g of sugar and boiling to make a syrup, it was stirred with a whisk and lowered to 35°C or less. 36 g of egg yolk was put in a stainless bowl and stirred at low speed using a whipping machine, and then cooled syrup was added and mixed. After mixing 1/2 ts (2.5 g) of prickly green powder and 92 g of butter at room temperature, the mixture was stirred to make cream, and then added little by little to the mixture of egg and syrup and stirred at high speed to prepare a peeling.

3) Preparation of macaron

The macaron coke prepared in 1) was matched, and the filling prepared in 2) was put in a squeezed bag, filled between the coquets, and then sanded to prepare macarons. The prepared macaroons were aged in the refrigerator overnight. 1 is a photograph of the prepared spiny blue macaron.

Comparative example

1) Preparation of macaron coke

100 g of almond powder, 5 g of thorny green, and 100 g of sugar powder were sifted through a sieve to prepare.

After foaming about 60% with 100 g of egg whites, 30 g of sugar was divided in three portions and added to foam to make a meringue. Mix the meringue with the powder mixture prepared above to make macaronage, then put the dough in a milking bag with circular pods, squeeze the dough into a certain size, and mold it into a pinch and dry it. The molded and dried dough was baked at 160° C. for 7 minutes and 30 seconds, at 140° C. for 7 minutes and 30 seconds, for a total of 15 minutes, and then cooled to prepare a coke.

2) Macaron peeling and production of macaron

After adding 26 g of water to 56 g of sugar and boiling to make a syrup, it was stirred with a whisk and lowered to 35°C or less. 36 g of whole eggs were put in a stainless bowl and stirred at low speed using a whipping machine, and then cooled syrup was added and mixed. Peeling was prepared by adding 1/2 ts (2.5 g) of prickly green powder and 92 g of butter at room temperature to the mixture of egg and syrup little by little while stirring at high speed.

After the process, macaron was manufactured by the same method as in Preparation Example.

Example 1: Evaluation of Physicochemical Properties of Prickly Blue Macaron according to Prickly Blue Content

Macaron was prepared according to the same method as in Preparation Example, except that the amount of prickly blue in the macaron coke was changed, and the physicochemical properties of the prickly blue macaron according to the amount of prickly blue were evaluated immediately after preparation. The content of prickly green is based on the weight of the almond powder. For example, the content of prickly green is 0.5%, which means that 0.5 g of prickly green is contained in 100 g of the total weight of the almond powder and the prickly green powder.

1) Moisture content measurement

About 1.0 g of a macaron sample was taken and ground, and the moisture was measured using an infrared moisture meter (Sartorius, Germany), and the results are shown in Table 1. As can be seen in Table 1, Macaron showed a tendency to increase the initial moisture content as the amount of thorny green was increased.

2) Measurement of sugar content and reducing sugar

5 g of a macaron grinding sample was mixed with 45 mL of distilled water, followed by sonication at 40° C. for 30 minutes. The sample was centrifuged at 3000 rpm for 15 minutes, the supernatant was taken, and the sugar content was measured with a sugar content meter (N-1E Brix 0-92%, Atago, Japan).

Separately, the absorbance at 550 nm was measured using a spectrophotometer (Model UV-1800 240V) by a colorimetric method by DNS (dinitrosalycylic acid) using a supernatant, and expressed as a glucose content. The standard curve was prepared by reacting glucose by concentration.

Table 2 below shows the measurement results of the sugar content and reducing sugar of macaroons according to the amount of thorny green. The sugar content and reducing sugar of macaron were significantly decreased depending on the amount of prickly green.

3) chromaticity

After 20 g of the sample was ground and uniformly mixed, 10 g was taken and placed in a Petri dish (50×12 mm) so that no empty space was created. Brightness, redness, and yellowness were repeatedly measured 4 times using a color difference meter (D-1001 DP, Nippon Denshoku Co., Tokyo, Japan), and the average values are shown in Table 3. For the standard color value, a calibration plate with an L value of 97.01, a value of 6.61, b value of -0.91, and ΔE value of 0.04 was used as a standard, and the measurement results are shown in Table 3. From Table 3, it was confirmed that as the amount of visible blue increased, the brightness and redness decreased, while the yellowness increased.

4) pH and acidity

4 g of a sample was put together with 36 mL of distilled water and homogenized using a Bag Mixer (Model 400, Interscience, Mourjou, France). After centrifugation at 3,000 rpm for 15 minutes (Combi-514R, Hanil, Anyang, Korea), the supernatant was taken and the pH was measured with a pH meter (420 Benchtop, Orion Research, Beverly, DC, USA). For acidity, a sample was prepared in the same manner as for pH, 10 mL of the supernatant was taken, and the amount of 0.1 N NaOH (mL) required to reach pH 8.3 was converted into citric acid content (%) by the following formula to indicate the total acid content.

Table 4 shows the measurement results of the pH and acidity of the macaron according to the amount of visible green added.

5) Measurement of phycocyanin pigment content

After 3 g of the sample was mixed with 27 mL of 80% MeOH, ultrasonic treatment was performed at 4°C for 2 hours. After centrifugation at 3000 rpm for 15 minutes to take a supernatant, absorbance was measured at 620 nm and 652 nm using a spectrophotometer to measure the content of phycocyanin.

The content of phycocyanin was calculated by the following formula (Bennett A and Bogorad L., J. Cell Biol. 58: 419-435, 1973) and the results are shown in FIG. 2.

C-PC(C-phycocyanin, mg/mL) = [A ₆₂₀ -0.474(A ₆₅₂ )]/5.3

APC (allophycocyanin, mg/mL) = [A ₆₅₂ -0.208(A ₆₂₀ )]/5.09

The content of phycocyanin pigment was increased as the content of prickly blue was increased, and the content of allophycocyanin was more remarkable.

6) Measurement of chlorophyll pigment content

After immersing 2 g of the sample in 20 mL of DMSO (dimethyl sulfoxide), the pigment was extracted for 48 hours in a dark condition at 30°C. Thereafter, the absorbance was measured at 664 nm, 648 nm and 470 nm using a spectrophotometer to measure the content of chlorophyll.

The content of chlorophyll was calculated by the following equation (Remote Sens Environ 39:239-247, 1992), and the results are shown in FIG. 3.

Chl a(Chlorophyll a, μg/mL) = 12.25A ₆₆₄ -2.79A ₆₄₈

Chl b(Chlorophyll b, μg/mL) = 21.50A ₆₄₈ -5.10A ₆₆₄

Total Chl (total Chlorophyll, ㎍/mL) = Chl a content + Chl b content

carotenoids (㎍/mL)= [1000A ₄₇₀ -1.82*(Chl a content)-85.02*(Chl b content)] / 198

As can be seen in FIG. 3, as with phycocyanin, the content of chlorophyll was also increased in a concentration-dependent manner according to the addition of visible blue.

7) Measurement of texture

The hardness, elasticity, cohesiveness, guminess, chewiness, and resilience were measured in order to determine the effect of the addition of visible green on the texture. Specifically, the sample was cut into 1 cm × 1 cm × 1 cm in size, and the texture of the sample was measured with a Texture Analyzer (TA-XT2, Stable Micro System Ltd, England), and the results are shown in Table 5. The hardness, elasticity, cohesiveness, guminess, chewiness, and recovery elasticity all significantly increased as the amount of visible green was increased. Macaron is crispy on the outside, chewy on the inside, and has a soft and moist texture.As the amount of thorny green is increased, it means that macaron's unique crunchiness and chewy and moist texture increase.

Example 2: Evaluation of antioxidant properties of prickly blue macaroons

Macaron was prepared by the same method as in Preparation Example, except that the amount of prickly blue in the macaron coke was changed, and the antioxidant activity of the prickly blue macaron according to the amount of prickly blue immediately after preparation was determined by the total phenol content, total flavonoid content, and DPPH (1 ,1-diphenyl-2-picrylhydrazyl) radical scavenging ability was measured. The definition of the amount of visible blue is the same as in Example 1.

1) Total flavonoid content

Methanol 50 mL was added to 3 g of a macaron sample, stirred for 12 hours at 150 rpm at 25°C, and the extract was centrifuged at 3000 rpm for 20 minutes, and the supernatant was concentrated under reduced pressure at 40°C. The residue was dissolved in 20 mM PBS buffer so that the final concentration was 200 mg/mL, and used as a sample solution.

0.1 mL of the sample solution prepared in 1), 0.9 mL of 90% diethylene glycol, and 0.02 mL of 1N NaOH were mixed and treated in a water bath at 37° C. for 1 hour. After measuring the absorbance at 420 nm, the total flavonoid content (mg/ml) was calculated from the standard curve obtained using rutin as a standard material, and the results are shown in Table 6.

In Table 6, it can be seen that the content of total flavonoids increases depending on the amount of prickly green.

2) total phenol content

To 2.5 mL of distilled water, 0.33 mL of the sample solution prepared in 1), 0.16 mL of Foline-Denis reagent, and _{0.3 mL of a saturated Na 2} CO ₃ solution were mixed, followed by color development in a dark room for 30 minutes. After measuring the absorbance at 760 nm, the total phenol content (mg/mL) was calculated from the standard curve obtained using tanic acid as a standard material, and the results are shown in Table 7.

Like total flavonoids, the content of total phenol also increased as the amount of prickly green was increased.

3) DPPH radical scavenging activity

50 mL of methanol was added to 3 g of the sample and extracted for 12 hours at 150 rpm at 25°C. The extract was centrifuged at 3000 rpm for 20 minutes, and the supernatant was concentrated under reduced pressure. The residue was dissolved in MeOH so that the final concentration was 200 mg/mL, and used as a sample solution.

150 μL of 1.5×10 ^-4 mM DPPH (1,1-diphenyl-2-picryl hydrazyl) ethanol solution 150 μL was added to 50 μL of the sample solution, left at room temperature for 30 minutes, and the absorbance was measured at 515 nm using a spectrophotometer. . _{After calculating the radical scavenging ability (%) from the absorbance by the following formula, IC 50} (mg/mL), which is the concentration at which the radical scavenging ability becomes 50%, was calculated from the calibration curve for the radical scavenging ability for each concentration, and the results are shown in Table 8. . The same amount of DHHP was added to methanol to which the extract was not added and reacted, and the absorbance was measured and used as the absorbance value of the control group.

DPPH radical scavenging activity (%)

= {(Absorbance value of control group-absorbance value of sample)/absorbance value of control group} × 100

_{It was confirmed that the IC 50} value for DPPH radical scavenging activity decreased in a concentration-dependent manner with the addition of visible blue seaweed, and the antioxidant activity was remarkably increased by the addition of seaweed or visible blue seaweed.

Example 3: Sensory evaluation of prickly blue macaron

Prickly-blue macaron was prepared by the method of Preparation Example and Comparative Example, and sensory evaluation was performed for the fishy taste and overall acceptability of the macaron. 15 students of the Department of Food and Nutrition at Chungnam National University were asked to take the experiment after familiarizing themselves with sufficient knowledge, terminology, and evaluation criteria. Sensory evaluation was performed using a 7-point scale, and all samples were marked with 3 digits using a random number table. Table 9 shows the sensory evaluation results of the spiny blue macaroons.

As can be seen in Table 9, the macaron prepared by the method of Comparative Example had a strong fishy odor and had a very low overall acceptability, but the macaron according to the Preparation Example had a very high overall acceptability because the fishy odor was effectively masked.

Claims (8)

(A) mixing nut powder and powder of one or more seaweeds selected from the group consisting of seaweed, green, thorny green, seaweed and kelp to prepare a mixture coated with the surface of seaweed powder with a component containing fat derived from nut powder. ;
(B) mixing the mixture prepared in step (A) with the meringue prepared by whipping egg whites and sugar to prepare a coke dough;
(C) molding and drying the kokek dough using a milk bag;
(D) baking dried kokek dough to prepare kokek; And
(E) filling and sanding the peeling between the pair of coke prepared in step (D) to complete the macaron; includes,
The peeling is,
(1) adding 0.4 to 0.6 parts by weight of water to 100 parts by weight of sugar and raising the temperature to prepare a syrup and then cooling it;
(2) loosening 50 to 100 parts by weight of egg yolk and mixing it with the syrup prepared in step (1);
(3) adding 0.5 to 5 parts by weight of seaweed powder to 100 parts by weight of butter and creaming to prepare seaweed butter cream; And
(4) mixing 50 to 150 parts by weight of the seaweed buttercream prepared in step (3) with 100 parts by weight of the mixture prepared in step (2);
A method of manufacturing a seaweed macaron, characterized in that it is manufactured, including.
The method of claim 1,
In the step (A), a method for producing seaweed macaron, characterized in that mixing so that the content of seaweed powder in the mixture of nut powder and seaweed powder is 1 to 10% by weight.
The method of claim 1,
The step (A) is a method for producing seaweed macaron, characterized in that the nut powder and the seaweed powder are hand-mixed or mixed using a hand mixer or blender.
The method of claim 1,
Method for producing seaweed macaron, characterized in that further adding grain flour to the step (B).
delete delete delete Seaweed macaron containing at least one seaweed powder selected from the group consisting of seaweed, green seaweed, thorny green seaweed, seaweed and kelp prepared by the method of any one of claims 1 to 4.

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