KR102311162B1 - Cookie having anti-allergy and method of manufacturing the same - Google Patents

Abstract

The present invention comprises the steps of obtaining a mixture by mixing roasted barley flour, sugar, baking powder, baking soda, avocado oil, perilla leaf extract and salt; adding purified water to the mixture to obtain a dough; forming the dough and then aging it to obtain a aged molded product; And it relates to a method for producing an anti-allergy cookie comprising the step of baking the aged molded product, and to a cookie prepared by the method.

Description

Cookie having anti-allergy and method of manufacturing the same

The present invention relates to an anti-allergic cookie and a method for producing the same, and to an anti-allergic cookie having anti-allergic activity by including perilla leaf extract, and having increased preservation and flavor by including roasted barley powder, and a method for producing the same.

Barley has a nutritionally sufficient content of dietary fiber such as beta-glucan, and contains a large amount of vitamin B group (folic acid, pantothenic acid), calcium, iron, etc. Prevents heart diseases such as arteriosclerosis, blood pressure, and high blood pressure, and is known to have effects such as prevention of constipation, prevention of cancer, enhancement of digestive organs, improvement of resistance to various diseases such as improvement of stamina, improvement of stress resistance, and prevention of obesity. .

On the other hand, allergy can be viewed as a state in which the immune system for self-defense from foreign substances (antigens) has an excessive immune response (antibody formation) and causes self-injury. In this case, it is called “food allergy”, and in Korea, about 20 types of food, including wheat, milk, and eggs, are regulated and managed as mandatory labeling requirements.

However, the barley is also a problem because it contains a small amount of gluten, an allergenic component contained in wheat.

Therefore, in the present invention, barley is included in the manufacture of cookies, which are one of the processed foods, and the nutritional components of barley are provided in the form of cookies. An object of the present invention is to provide an anti-allergic cookie and a method for manufacturing the same, including barley, which can solve food allergy problems that may be caused by barley.

On the other hand, as prior art related to the present invention, a method for manufacturing a cookie containing rice flour (Patent Document 1), a cookie containing chrysanthemum powder and a method for manufacturing the same (Patent Document 2), a cookie containing white wheat barley and a manufacturing method thereof ( Patent Document 3), antioxidant activity and quality characteristics of perilla leaf cookies (Non-Patent Document 1) are disclosed, but the anti-allergic cookie of the present invention is not disclosed at all.

Republic of Korea Patent Publication No. 10-2013-0119138 Republic of Korea Patent Publication No. 10-2015-0086984 Republic of Korea Patent Publication No. 10-2014-0057424

Journal of the Korean Society for Food and Culinary Science, Vol. 25, No. 5 (2009) 521-530

The present invention has been devised to solve the problems of the prior art as described above, and an object of the present invention is to use perilla leaves as an anti-allergic material, and to improve the preservation and flavor of cookies, anti-allergic cookies using baked barley flour. To provide a manufacturing method.

Another object of the present invention is to provide an anti-allergy cookie using perilla leaves as an anti-allergic material, and using baked barley flour to enhance the preservation and flavor of the cookie.

The present invention comprises the steps of obtaining a mixture by mixing roasted barley flour, sugar, baking powder, baking soda, avocado oil, perilla leaf extract and salt in order to achieve the above object; adding purified water to the mixture to obtain a dough; forming the dough and then aging it to obtain a aged molded product; And it provides a method for producing an anti-allergy cookie comprising the step of baking the aged molded product.

In addition, the present invention provides an anti-allergy cookie prepared by the above method.

According to the present invention, by using perilla leaves as an anti-allergic material and using baked barley flour, it is possible to provide an anti-allergic cookie with improved preservation and flavor.

In addition, by using avocado oil having a high smoke point, it is possible to provide an anti-allergic cookie that minimizes nutrient destruction and generates less harmful substances such as carcinogens.

1 shows a manufacturing process diagram of an anti-allergy cookie according to an embodiment of the present invention.
Figure 2 shows an anti-allergy cookie prepared according to an embodiment of the present invention.

The present invention comprises the steps of (a) mixing roasted barley flour, sugar, baking powder, baking soda, avocado oil, perilla leaf extract and salt to obtain a mixture; (b) adding purified water to the mixture to obtain a dough; (c) forming the dough and then aging it to obtain a aged molded product; And (d) relates to a method for producing an anti-allergy cookie comprising the step of baking the aged molded product.

In the method for producing the anti-allergy cookie of the present invention, the step (a) is 80 to 120 parts by weight of sugar, preferably 90 to 110 parts by weight, 0.5 to 1.5 parts by weight of baking powder, preferably based on 100 parts by weight of baked barley flour. preferably 0.5 to 1 parts by weight, 0.2 to 1.0 parts by weight of baking soda, preferably 0.3 to 0.8 parts by weight, 20 to 40 parts by weight of avocado oil, preferably 25 to 35 parts by weight, 0.1 to 10 parts by weight of perilla leaf extract, Preferably, 0.5 to 2 parts by weight and 0.1 to 1.0 parts by weight of salt, preferably 0.3 to 0.7 parts by weight, may be mixed to obtain a mixture.

In the method for producing the anti-allergy cookie of the present invention, the sugars include sugar, glucose, fructose, syrup, saccharide syrup, dextrin, maltose, maltooligosaccharide, isomaltooligosaccharide, cellooligosaccharide, fructooligosaccharide, inuloligosaccharide, galacto Oligosaccharide, chitooligosaccharide, xylooligosaccharide, sucralose, honey, propolis, trehalose, stevioside, aspartame, raffinose, sorbitol, xylitol, mannitol, mannitol, ramnitol, inositol, erythritol, paratinose, and querci It may be any one or more selected from tall, but is not limited thereto.

In the method for producing the anti-allergy cookie of the present invention, the saccharide is at least one selected from sugar, maltooligosaccharide, isomaltooligosaccharide, cellooligosaccharide, fructooligosaccharide, inuloligosaccharide, galactooligosaccharide, chitooligosaccharide and xylooligosaccharide can

The avocado oil used in the manufacturing method of the anti-allergy cookie of the present invention is an oil extracted by pressing the seeds of avocado with non-drying oil, and the avocado oil has a smoke point of 271° C., and sunflower seeds. Since it is higher than oil (107℃), soybean oil (160℃), and corn oil (160℃), the use of avocado oil has the advantage of less nutrient destruction and less harmful substances such as carcinogens.

In the method for producing the anti-allergy cookie of the present invention, step (b) may be a step of obtaining a dough by adding 10 to 20 parts by weight, preferably 10 to 15 parts by weight, of purified water, based on 100 parts by weight of the mixture. have.

In the method of manufacturing the anti-allergy cookie of the present invention, the step (c) comprises kneading the dough with a thickness of 1 to 10 mm, preferably 3 to 7 mm, and having a round, oval, square, triangular, pentagonal, hexagonal, After forming in any one shape selected from star, preferably circular or oval, at -5°C to 4°C, preferably 0°C to 4°C for 30 minutes to 2 hours, preferably 1-1.5 It may be a step of obtaining an aged product by aging for a period of time.

In the method for producing the anti-allergy cookie of the present invention, the step (d) is to heat the aged molded product at 150 to 200 ° C, preferably at 165 ° C to 185 ° C for 10 minutes to 30 minutes, preferably 15 to 25 It may be a step of baking for minutes.

In the manufacturing method of the anti-allergy cookie of the present invention, the baked barley flour is pulverized to have a particle size of 50 to 200 μm, preferably 100 to 150 μm, and then 155 to 165° C., preferably 160° C. It is preferable to use the ones baked in the oven for 25-30 minutes.

The roasting can be achieved by stirring the pulverized barley flour in an oven at 155 to 165 ° C., preferably at 160 ° C. at intervals of 5 minutes, and stirring continuously for 25 to 30 minutes until it turns light brown. can improve the preservation and flavor of cookies prepared by the method of the present invention compared to cookies prepared using unbaked barley flour.

The perilla leaf extract may be a hot water extract or an ethanol extract of perilla leaf, preferably a hot water extract of perilla leaf, but is not limited thereto.

The perilla leaf hot water extract is perilla, preferably 5 to 20 times, preferably 5 to 10 times the weight of the dried raw material in the dried raw material obtained by hot-air drying and pulverization of the perilla leaf raw material collected from perilla grown with low pesticides, preferably 5 to 10 times boiling water. (100 ~ 120 ℃), 1 ~ 5 hours, preferably 2 ~ 4 hours can be used that obtained through extraction using an extractor.

The perilla leaf ethanol extract is 5 to 10 times the weight of the perilla leaf raw material in the dried perilla leaf raw material hot air dried and pulverized, and immersed in ethanol of 30 to 99 vol% concentration, and then 6 to 24 at 70 to 85 ° C. What is obtained by extraction over time can be used.

Perilla frutescens var. japonica Herba) is an annual herb belonging to the family Lamiaceae, native to China and East Asia. Perilla leaves have a unique flavor and taste and are used for food, and are known to contain a lot of anthocyanin-based pigments and flavonoid-based components.

In addition, perilla leaves contain minerals such as calcium, iron, phosphorus, and magnesium, vitamins A and C, and phytonutrients such as tyrosine, lysine, and linolenic acid. There are anti-inflammatory action, anti-allergic action, anti-mutagenic action and antioxidant action confirmed in the extract or ethanol extract, but there is no research on using perilla leaf as an anti-allergic material.

The present invention also relates to an anti-allergic cookie prepared by the above method.

The anti-allergy cookie of the present invention can provide an anti-allergic cookie with improved preservation and flavor by using perilla leaves as an anti-allergic material and using baked barley flour.

In addition, the anti-allergy cookie of the present invention uses avocado oil having a high smoke point, thereby minimizing nutrient destruction and generating less harmful substances such as carcinogens.

Hereinafter, the present invention will be described in detail through examples. However, these examples are only for explaining the present invention in detail, and the scope of the present invention is not limited by these examples.

<Example 1> Preparation of cookies

Based on 100 parts by weight of roasted barley flour, 50 parts by weight of sugar, 50 parts by weight of isomaltooligosaccharide, 1 part by weight of baking powder, 0.5 parts by weight of baking soda, 30 parts by weight of avocado oil, 2 parts by weight of perilla leaf extract, and 0.5 parts by weight of salt are mixed. to obtain a mixture.

15 parts by weight of purified water was added to 100 parts by weight of the mixture to obtain a dough.

The dough was molded to have a thickness of 3 mm, a diameter of 5 cm, and an oval shape in longitudinal section, and then aged at 0° C. for 1 hour to obtain an aged product.

Cookies containing perilla leaf extract and baked barley flour were prepared by baking the above aged molded product at 170° C. for 17 minutes.

At this time, the roasted barley powder was used after grinding the barley to have a particle size of 100 μm, and then baking it in an oven at 160° C. for 25 minutes.

In addition, the perilla leaf extract was dried perilla leaf raw material collected from perilla by hot air drying at a temperature of 45° C. in a hot air dryer for 5 hours and then pulverized to a particle size of 100 μm. 7.5 times the weight of the dried raw material Boiled water (110° C.) was added, and perilla leaf hot water extract extracted using an extractor for 3 hours was used.

<Example 2> Preparation of cookies

Perilla leaf extract was obtained by drying perilla leaf raw material collected from perilla in a hot air dryer at a temperature of 45 ° C. for 5 hours and then pulverizing the raw perilla leaf to have a particle size of 100 μm. w/v) After immersion in ethanol, cookies containing perilla leaf extract and roasted barley flour were prepared in the same manner as in Example 1, except that the perilla leaf ethanol extract obtained by extraction at 80° C. for 18 hours was used.

<Example 3> Preparation of cookies

Cookies containing perilla leaf extract and roasted barley flour were prepared in the same manner as in Example 1 except that 40 parts by weight of avocado oil and 3 parts by weight of perilla leaf hot water extract were used with respect to 100 parts by weight of roasted barley flour.

<Example 4> Preparation of cookies

Cookies including perilla leaf extract and roasted barley flour were prepared in the same manner as in Example 1 except that 20 parts by weight of avocado oil and 1 part by weight of perilla leaf hot water extract were used with respect to 100 parts by weight of roasted barley flour.

<Comparative Example 1> Preparation of cookies

Cookies not containing perilla leaf extract were prepared in the same manner as in Example 1 except that perilla leaf extract was not used.

That is, with respect to 100 parts by weight of roasted barley flour, 50 parts by weight of sugar, 50 parts by weight of isomaltooligosaccharide, 1 part by weight of baking powder, 30 parts by weight of avocado oil, and 0.5 parts by weight of salt were mixed to obtain a mixture.

15 parts by weight of purified water was added to 100 parts by weight of the mixture to obtain a dough.

The dough was molded to have a thickness of 3 mm, a diameter of 5 cm, and an oval shape in longitudinal section, and then aged at 0° C. for 1 hour to obtain an aged product.

Cookies including baked barley flour were prepared by baking the above-aged molded product at 170° C. for 17 minutes.

<Comparative Example 2> Preparation of cookies

Cookies containing perilla leaf extract and unbaked barley flour were prepared in the same manner as in Example 1, except that unbaked barley flour pulverized to 100 μm was used instead of roasted barley flour.

That is, based on 100 parts by weight of the barley flour, 50 parts by weight of sugar, 50 parts by weight of isomaltooligosaccharide, 1 part by weight of baking powder, 0.5 parts by weight of baking soda, 30 parts by weight of avocado oil, 2 parts by weight of perilla leaf hot water extract and 0.5 parts by weight of salt A mixture was obtained by mixing parts by weight.

15 parts by weight of purified water was added to 100 parts by weight of the mixture to obtain a dough.

The dough was molded to have a thickness of 3 mm, a diameter of 5 cm, and an oval shape in longitudinal section, and then aged at 0° C. for 1 hour to obtain an aged product.

Cookies containing perilla leaf extract and unbaked barley flour were prepared by baking the above aged molded product at 170° C. for 17 minutes.

<Comparative Example 3> Preparation of cookies

Cookies not containing perilla leaf extract were prepared in the same manner as in Example 1, except that perilla leaf extract was not used, and unbaked barley flour pulverized to 100 μm was used instead of roasted barley flour.

That is, based on 100 parts by weight of the barley flour, 50 parts by weight of sugar, 50 parts by weight of isomaltooligosaccharide, 1 part by weight of baking powder, 0.5 parts by weight of baking soda, 30 parts by weight of avocado oil and 0.5 parts by weight of salt were mixed to obtain a mixture. .

15 parts by weight of purified water was added to 100 parts by weight of the mixture to obtain a dough.

The dough was molded to have a thickness of 3 mm, a diameter of 5 cm, and an oval shape in longitudinal section, and then aged at 0° C. for 1 hour to obtain an aged product.

Cookies containing no perilla leaf extract were prepared by baking the above aged molded product at 170° C. for 17 minutes.

<Experimental Example 1> Anti-allergic skin reaction test

Let 10 test subjects consume two cookies prepared in Example 1 containing perilla leaf hot water extract, Example 2 containing perilla leaf ethanol extract, and Comparative Example 1 not containing perilla leaf extract once daily. Therefore, an allergic skin prick test was performed for 4 weeks at intervals of 1 week.

After dropping the histamine solution as an antigen solution on the back or inner side of the arm of the test subject, puncture the epidermis with a needle to allow the standardized antigen solution to permeate the epidermis, and then measure the strength of the skin reaction, that is, whether swelling or erythema is accompanied. One result is shown in Table 1 below.

In Table 1 below, "-" means no swelling is formed, "+" means swelling appears but very slight, and "++" means that the diameter of the swelling is less than 3 mm and accompanied by erythema.

division Example 1 Example 2 Comparative Example 1 before intake - - - 1 week after intake - - + 2 weeks after intake - - + 3 weeks after intake - - ++ 4 weeks after intake - - ++

As shown in Table 1, it can be seen that the cookies containing the perilla leaf hot water extract (Example 1) and the cookies containing the perilla leaf ethanol extract (Example 2) do not cause skin allergies even after 4 weeks of ingestion.

On the other hand, in the case of the cookie (Comparative Example 1) that does not contain perilla leaf extract, slight swelling starts to appear 1 week after ingestion, and it can be seen that swelling and erythema of less than 3 mm in diameter occur after 4 weeks of ingestion.

From the above results, it can be confirmed that the cookie containing the perilla leaf extract of the present invention has anti-allergic activity.

<Experimental Example 2> Allergy inhibitory effect of cookies

For 20 patients each with a predisposition to allergies such as house dust, mites, pollen, dandruff, etc., 10 cookies prepared in Examples 1, 2 and Comparative Example 1 were ingested twice a day, intake 1 The results of the allergic skin reaction test performed in the same manner as in Experimental Example 1 after a month are shown in Table 2 below.

In Table 2 below, "+" indicates that swelling and erythema remain slightly, "++" indicates that the diameter of the swelling is less than 3 mm and accompanied by erythema, and "++++" indicates that the diameter of the swelling is 3-5 mm. It means that erythema is accompanied.

division Example 1 Example 2 Comparative Example 1 before intake ++ ++ ++ 1 month after intake + + +++

As shown in Table 2, in the case of the cookie (Comparative Example 1) not containing the perilla leaf extract, it can be seen that the allergy intensity of the skin became more severe after one month of ingestion than before the cookie was consumed.

In contrast, in the case of cookies containing perilla leaf hot water extract (Example 1) and cookies containing perilla leaf ethanol extract (Example 2), it can be seen that skin allergies were significantly improved after 1 month of ingestion compared to before ingestion of cookies. have.

From the above results, it can be confirmed that the cookie containing the perilla leaf extract of the present invention has anti-allergic activity.

<Experimental Example 3> Sensory test of cookies

With 20 well-trained panelists, the cookie containing the perilla leaf extract and roasted barley flour of Example 1, the cookie containing the perilla leaf extract and unbaked barley flour of Comparative Example 2, and the perilla leaf extract of Comparative Example 3 A sensory test was performed on cookies not included.

The sensory test is a 5-point rating system (1: bad, 2: slightly bad, 3: average, 4:

The taste, texture, flavor, appearance, and overall acceptance were evaluated by a little good, 5: good), and the average score of 20 people is shown in Table 3 below.

division Example 1 Comparative Example 2 Comparative Example 3 taste 4.8 3.6 3.5 texture 4.6 3.9 3.8 zest 4.8 3.4 3.3 Exterior 4.3 3.9 3.9 overall sign 4.6 3.7 3.6

As shown in Table 3, the cookie of Example 1 containing the roasted barley flour had superior taste, flavor, overall preference, etc. compared to the cookies of Comparative Examples 2 and 3 containing unbaked barley flour. As can be seen, it can be confirmed that the taste and flavor of the cookie according to the present invention including the baked barley powder are excellent.

Although described with reference to preferred embodiments of the present invention as described above, those of ordinary skill in the art can view the present invention within the scope without departing from the spirit and scope of the present invention as set forth in the following claims. It will be understood that various modifications and variations of the invention are possible.

According to the present invention, by using perilla leaf as an anti-allergic material and using roasted barley flour, it is possible to provide an anti-allergic cookie with improved preservation and flavor, and by using avocado oil with a high smoke point, nutrient destruction is minimized And, since it has the advantage of being able to provide an anti-allergy cookie that generates less harmful substances such as carcinogens, it can be usefully applied to the technical field to which the present invention belongs.

Claims (5)

delete Based on 100 parts by weight of roasted barley flour, 80-120 parts by weight of sugar, 0.5-1.5 parts by weight of baking powder, 0.2-1.0 parts by weight of baking soda, 20-40 parts by weight of avocado oil, 0.1-10 parts by weight of perilla leaf extract, and 0.1 parts by weight of salt Mixing ~1.0 parts by weight to obtain a mixture, wherein the saccharides are sugar, glucose, fructose, syrup, saccharide syrup, dextrin, maltose, maltooligosaccharide, isomaltooligosaccharide, cellooligosaccharide, fructooligosaccharide, inulooligosaccharide, galacto Oligosaccharide, chitooligosaccharide, xylooligosaccharide, sucralose, honey, propolis, trehalose, stevioside, aspartame, raffinose, sorbitol, xylitol, mannitol, mannitol, ramnitol, inositol, erythritol, paratinose, and querci any one or more steps selected from tall;
with respect to 100 parts by weight of the mixture, adding 10 to 20 parts by weight of purified water to obtain a dough;
The dough has a thickness of 1 to 10 mm, and a longitudinal section is formed into any one shape selected from circle, oval, square, triangle, pentagon, hexagon, and star, and then at -5°C to 4°C for 30 minutes to 2 Aging for a period of time to obtain an aged product; and
Method for producing an anti-allergy cookie, characterized in that it comprises the step of baking the aged molded product at 150 ~ 200 ℃ for 10 minutes ~ 30 minutes. [Claim 3] The method of claim 2, wherein the roasted barley powder is baked in an oven at 155 to 165° C. for 25 to 30 minutes after pulverizing barley to have a particle size of 50 to 200 μm. . The method according to claim 2, wherein the perilla leaf extract is a hot water extract or ethanol extract of perilla leaf. An anti-allergic cookie prepared by the method of any one of claims 2 to 4.

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