KR102324125B1 - A method for manuacturing vitamin brownie and vitamin brownine manufactured by the same - Google Patents

Abstract

Provided is a method for manufacturing a vitamin brownie comprising: a step of manufacturing a liquid material comprising melted chocolate, vitamin powder, and water; a step of placing sugar in egg white to manufacture a meringue; a step of manufacturing a powder material comprising flour and meat powder; a step of mixing the powder material to manufacture a brownie dough after mixing the meringue with the liquid material; and a step of baking the brownie dough to manufacture a vitamin brownie. Therefore, the present invention is capable of allowing a vitamin content in the vitamin brownie to be manufactured very high.

Description

A method for manufacturing a vitamin brownie, and a vitamin brownie prepared thereby

The present invention relates to a method for preparing a vitamin brownie and to a vitamin brownie prepared thereby. More particularly, it relates to a method for producing a health-friendly vitamin brownie having a high protein and vitamin content and a low flour content, and a vitamin brownie prepared thereby.

Korea has already entered an aged society due to the rapid increase in the population aged 65 and over, and is expected to become a super-aged society around 2026. The problem of the aging society is that the nutritional intake of the elderly due to insufficient nutritional intake and difficulty in chewing becomes very poor. It is understood that the elderly in Korea are deficient in protein, dietary fiber, vitamin A, vitamin C, riboflavin, and niacin. The age-friendly food standard of the Korean Industrial Standard is easy for the elderly to consume, digest, absorb, metabolize and excrete, and per 100 g of product, 3 or more of vitamins A, C, D, riboflavin, niacin, calcium, potassium, and dietary fiber Contains 10% or more of the nutritional intake standards (recommended intake standards or sufficient intake) and stipulates that raw materials should be combined or added to have a hardness of 500,000 N/m2 or less for easy intake by the elderly.

On the other hand, also in bakery foods, a number of products having a soft texture are on the market. Brownie is a type of dark chocolate cake cut into a square shape, and various types of brownies are being made depending on the inclusion of ingredients such as nuts, icing, cream cheese, and chocolate chips.

In general, brownies are prepared by mixing wheat flour after melting chocolate and butter, and are popular as desserts because of their rich sweetness, creamy taste, buttery taste, chocolate taste and unique texture. However, brownies usually use high-calorie ingredients to obtain a rich sweetness, creamy taste, buttery, chocolate taste and unique texture, and contain a lot of butter, so they are high in saturated fat.

To make this typical brownie, melt butter and chocolate together in a hot water bath to cool it, then add eggs and salt and stir, then add sugar and keep stirring until creamy. It is made by baking and then cooling.

In order to prepare brownies as described above, sugar is used as a sweetener and a large amount of flour is used to maintain the texture. Sugar and wheat flour are representative refined carbohydrate ingredients, and they have no nutritional value but are addictive, so they are eaten a lot. .

Accordingly, in order to consume brownies widely recognized as desserts in a healthier way, research and development are being conducted on brownie premix compositions and bokbunja brownie compositions with respect to functional brownies that have an impactful effect compared to existing brownies, but contain a large amount of natural nutrients. Studies on brownies containing

Korean Patent Registration No. 10-1332962 Korean Application No. 10-201-60183694

In embodiments of the present invention, an object of the present invention is to provide a method for preparing a vitamin brownie having a high protein content and a low flour content.

In another embodiment of the present invention, it is an object to provide a vitamin brownie prepared by the method for preparing a vitamin brownie.

In one embodiment of the present invention, the method comprising: preparing a liquid material including melted chocolate, vitamin powder and water; Preparing a meringue after adding sugar to egg white; preparing a powder material comprising wheat flour and meat powder; After mixing the meringue with the liquid material, mixing the powder material to prepare a brownie dough; and baking a brownie dough to prepare a vitamin brownie; There is provided a vitamin brownie manufacturing method comprising a.

In an exemplary embodiment, the manufacturing of the liquid material may include: bathing chocolate; and adding and mixing boiling water to the melted chocolate, adding salt, vitamin powder and vanilla extract; can contain

In an exemplary embodiment, 63 to 69 parts by weight of boiling water, 0.1 to 0.3 parts by weight of salt, 0.05 to 0.07 parts by weight of vitamins and 2 to 5 parts by weight of vanilla extract may be added based on 100 parts by weight of chocolate.

In an exemplary embodiment, the liquid material further comprises calcium powder, 63 to 69 parts by weight of boiling water, 0.2 to 0.4 parts by weight of calcium powder, 0.05 to 0.07 parts by weight of vitamin 0.1 to 0.3 parts by weight of salt based on 100 parts by weight of chocolate parts and 2 to 5 parts by weight of vanilla extract may be added.

In an exemplary embodiment, the meat powder is included in 51 to 57 parts by weight based on 100 parts by weight of the flour in the powder material, and the meat powder includes at least one selected from the group consisting of beef powder, pork powder, and chicken powder. can do.

In an exemplary embodiment, the powder material may include baking powder and sugar, and the powder material may include 7 to 9 parts by weight of baking powder and 137 to 143 parts by weight of sugar based on 100 parts by weight of wheat flour.

In an exemplary embodiment, when the meringue is mixed with the liquid material, the meringue is divided into 3 to 5 times and folded and mixed, and when the powder material is mixed, the powder material is divided into the liquid material and the meringue mixture mixed in 3 to 5 times You can make a brownie dough by folding and mixing.

In an exemplary embodiment, baking the brownie dough may be performed at a temperature of 163 to 167° C. for 23 to 27 minutes.

In another embodiment of the present invention, the vitamin brownie prepared by the method for producing the vitamin brownie has a protein content of 9 to 12 (g) per 100 g of the vitamin brownie, and 15 to 40 IU per 100 (g) of the vitamin brownie. A vitamin brownie having a vitamin content is provided.

In an exemplary embodiment, the vitamin brownie has a shear force of 80,000 to 120,000 (N/cm2), a specific gravity of 0.62 to 0.65 (g/mL), and 90 to 200 (mg) per 100 (g) vitamin brownie. It may have a calcium content.

According to the vitamin brownie manufacturing method according to one embodiment of the present invention, when preparing a general brownie, vitamins are all destroyed in the process of baking the dough, making it difficult to consume vitamins. By adding and baking the dough at a certain temperature and time, the vitamin content in the vitamin brownie can be made very high.

In addition, according to the vitamin brownie manufacturing method, vitamin brownies having a protein content of 160 times or more can be manufactured using natural raw materials while ingesting vitamins that cannot be ingested while eating normal brownies.

In addition, when calcium powder is added during the preparation of the vitamin brownie, the calcium content in the vitamin brownie may be prepared to be about twice or more higher than that of a general brownie.

Accordingly, the protein, vitamin, and calcium content in the vitamin brownie of the present invention is based on the age-friendly food standards of the Korean Industrial Standards (6 g of protein, 80 mg of calcium, 10 IU of vitamin C corresponding to 10% of the recommended daily amount per 100 g of food) ) can be manufactured to sufficiently satisfy the

In addition, the physical properties and sensory properties of the vitamin brownie produced by the present vitamin brownie manufacturing method are not significantly different from those of conventional brownies. You can easily ingest a high content of protein and essential nutrients (vitamins, calcium, etc.) without any feeling of heterogeneity.

1 is a flowchart illustrating a method of manufacturing a vitamin brownie according to an embodiment of the present invention.

As used herein, the term “vitamin brownie” refers to a brownie having a higher content of vitamin nutrients compared to a normal brownie, and the vitamin includes, but is not limited to, vitamin C.

As used herein, “folding” refers to an act of putting a part of the object to be mixed into the outer skin of the object and folding in half (ie, folding a blanket) so that the object to be mixed is located between the objects.

Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings. Embodiments of the present invention have been described with reference to the accompanying drawings, which are described for purposes of illustration, and the technical spirit of the present invention and its configuration and application are not limited thereby.

1 is a flowchart illustrating a method of manufacturing a vitamin brownie according to an embodiment of the present invention. Hereinafter, the present invention will be described in detail with reference to FIG. 1 .

First, a liquid material including melted chocolate, vitamin powder, and water is prepared (S1).

Specifically, after boiling chocolate, boiling water is added to the melted chocolate and mixed, and then, vitamin powder salt and vanilla extract are added to prepare a liquid material.

In general, water should not be added to the melted chocolate when making bread, but in this vitamin brownie manufacturing method, chocolate is prepared using meat powder and there is no significant difference in texture from conventional brownies (that is, so as not to lose the characteristic moistness of brownies). After the bath, boiling water was added so that the chocolate was dissolved in the water.

In an exemplary embodiment, the liquid material may include 63 to 69 parts by weight of boiling water based on 100 parts by weight of the chocolate. When boiling water is included in an amount of less than 63 parts by weight, the texture of the protein brownie may be excessively dry, and when it is included in an amount exceeding 69 parts by weight, the unique chewy and soft texture of the brownie may not be realized.

On the other hand, the liquid material may be prepared to further include salt and vanilla extract to improve the flavor of the protein brownie as well as to improve the quality of the protein brownie dough.

In an exemplary embodiment, the salt may be included in an amount of 0.1 to 0.3 parts by weight based on 100 parts by weight of the chocolate. When the salt is exceeded below the above range, the expansion of the dough may be lowered and the quality of the dough may be deteriorated.

In an exemplary embodiment, 0.05 to 0.07 parts by weight of vitamin powder may be added based on 100 parts by weight of chocolate. If the vitamin powder is added below the above range, all the vitamins are destroyed in the process of baking the brownie, so the vitamin and nutrient cannot be found in the vitamin brownie. There is a possibility that the heterogeneous taste of

In an exemplary embodiment, the vitamin powder is not limited, but may be vitamin C powder.

In an exemplary embodiment, the vanilla extract may include 2 to 5 parts by weight based on 100 parts by weight of chocolate, and when included outside the above range, the unique flavor of brownie may not be realized, and consumer preference may be lowered. .

On the other hand, calcium (Ca) powder may be further added to the liquid material. In this case, after adding boiling water to the melted chocolate and mixing it, vanilla extract, vitamin powder, salt, and calcium powder may be added.

In an exemplary embodiment, when calcium powder is added, 0.2 to 0.4 parts by weight of calcium powder may be added based on 100 parts by weight of chocolate. When the calcium powder is added below the above range, it is difficult to expect a sufficient calcium-containing effect in the vitamin brownie, and when the calcium powder is included in excess of the above range, an artificial taste due to the calcium powder may be realized.

Then, after adding sugar to egg white (egg white), a meringue is prepared (S3).

Specifically, after preparing a mixture by adding sugar to egg white (egg white), the mixture is stirred to prepare a meringue. When making normal brownies, you can add eggs and sugar to brownies without making meringue. However, when making this vitamin brownie, you must use meringue to prepare vitamin brownies so that the characteristic soft texture of brownies can be realized. Therefore, meringue is essential. prepared and mixed into the dough.

In an exemplary embodiment, 18 to 22 parts by weight of sugar may be added based on 100 parts by weight of egg white when preparing the meringue. If sugar is not added within the above range, it may be difficult to form a meringue and it may be difficult to realize a unique moist texture of brownies.

On the other hand, when sugar is added to egg white, it is preferable to add it in 3 to 5 times, and when sugar is divided and added, it is advantageous to bubble formation, so that a more chewy meringue can be formed.

In an exemplary embodiment, after adding all the sugar, when preparing the meringue, stir the egg white and sugar for about 1 to 2 minutes at a low speed (about 2-4 m/s), then increase the speed (about 10-20 m/s) s) A high-quality meringue can be prepared by additionally mixing egg white and sugar for about 1 to 2 minutes at a higher speed. In this way, when the egg white and sugar whisking speed is different, the egg white foam is more abundant, and the soft taste of the vitamin brownie can be maintained even when the meat powder is added.

Next, a powder material including flour and meat powder is prepared (S5).

Specifically, flour and meat powder were put in a mixing bowl and mixed with a whisk so that the ingredients were uniformly mixed.

In the production of the vitamin brownie according to a preferred embodiment of the present invention, the meat powder may include at least one selected from the group consisting of beef powder, pork powder, and chicken powder. By using such a meat powder, it is possible to reduce the flour content in the vitamin brownie and increase the protein nutrient content, so that you can eat a brownie with excellent flavor while eating a more balanced intake of nutrients.

On the other hand, when using the beef powder, beef jerky powder made by grinding the beef jerky after making it into jerky may be used. In addition, when using the pork powder, it is possible to use the beef shim powder made by grinding the pork tenderloin into jerky and then pulverizing it. In addition, when preparing chicken powder, chicken breast powder prepared by grinding chicken breast meat into jerky may be used.

Meanwhile, in the powder material, meat powder may be included in an amount of 51 to 57 parts by weight based on 100 parts by weight of wheat flour. More specifically, it may be included in 53 to 55 parts by weight. When meat powder is included below the above range, it is difficult to expect the effect of improving protein nutrients, and when meat powder is included in excess of the above range, it is difficult to expect a moist and soft texture in the mouth because the vitamin brownie texture is lowered. have. On the other hand, the powder material may further include baking powder and sugar.

In an exemplary embodiment, the powder material may include 7 to 9 parts by weight of baking powder based on 100 parts by weight of wheat flour. When the baking powder is included below the above range, the dough is not sufficiently expanded and it may be difficult to form a brownie. , and the flavor may not be sufficiently realized. In addition, the color and shape of the inside of the vitamin brownie may be changed, so that the sensuality may also be reduced.

In an exemplary embodiment, the powder material may include 137 to 143 parts by weight of sugar based on 100 parts by weight of wheat flour. When sugar is included below the above range, it may be difficult to properly express flavor in the finally formed vitamin brownie, and elasticity may be reduced. When included in excess of the above range, the sugar content in the vitamin brownie is increased, which unnecessarily increases calories, as well as excessively sweet taste, which may further deteriorate the flavor.

On the other hand, the mixing step when mixing flour, meat powder, baking powder, sugar, etc. in the powder material is preferably by mixing each component of the powder material for 1 minute to 5 minutes, preferably 1 minute to 3 minutes It may be to provide the material.

On the other hand, after mixing the powder material, it may further include the step of passing the powder material through 10 to 30 mesh, more preferably about 20 mesh. By mixing once, the mixing degree of fats and oils can be made constant.

Then, after mixing the meringue with the liquid material, the powder material is mixed to prepare a brownie dough (S7).

First, the liquid material is divided into 3 to 5 servings of meringue, folded through 3 to 5 times, and mixed. If the meringue is mixed in 3 to 5 portions rather than added at once, bubbles do not disappear and the vitamin brownie can be made more moist.

On the other hand, in the manufacturing method of this vitamin brownie, the meringue is folded and mixed with the liquid material 3 to 5 times. can be

Then, the powder material is divided into 3 to 5 times to the mixed liquid material and meringue mixture, folded and mixed. Specifically, the powder material is divided into 3 to 5 portions in the mixture, folded through 3 to 5 times, and mixed. If the powdered material is mixed in 3 to 5 portions rather than added at once, the powdered material can be completely mixed. Through this process, vitamin brownie dough can be prepared.

Accordingly, a brownie dough having a relatively low flour content may be prepared. In one embodiment, the content of flour may be 12 to 16 parts by weight based on 100 parts by weight of the brownie dough.

Meanwhile, although not shown, after the mixture is prepared, the dough may be prepared by hand kneading or using a machine such as a kneader until the powder lump disappears. Such a kneading step may be appropriately performed according to the texture of the vitamin brownie to be made using the prepared dough.

Finally, a brownie dough is baked to prepare a vitamin brownie (S9).

Specifically, a vitamin brownie is prepared by pouring the brownie dough into a brownie mold, preheating the oven, and then baking the brownie dough for 23 to 27 minutes at 163 to 167 ℃.

In the present vitamin brownie manufacturing method, the temperature and time setting ranges in the baking step are factors that significantly affect the nutritional components and texture of the finally formed vitamin brownie.

Specifically, when the brownie dough is baked below the above temperature range, it is difficult to realize the unique chewy and sticky texture of the brownie, and when the brownie dough is baked beyond the above temperature range, nutrients such as vitamins and calcium in the dough are destroyed. .

In addition, if the brownie dough is baked within the above time range, it is difficult to realize the unique chewy and sticky texture of the brownie, and if the brownie dough is baked beyond the above time range, nutrients such as vitamins and calcium in the dough are destroyed. .

Accordingly, vitamin brownies with 160 times higher protein content than normal brownies can be manufactured using natural raw materials. In this case, it is judged that a high content of protein and essential nutrients (vitamins, calcium, etc.) can be easily ingested without much difference compared to the case of consuming conventional brownies.

In addition, there was a problem in that the characteristic moistness of brownies was not realized as meat powder was necessarily added during the production of this vitamin brownie. In order to prevent this, the folding process was essential when kneading the brownie, and the brownie dough was baked by setting a specific temperature and time range. Accordingly, it was possible to prepare a vitamin brownie without a sense of heterogeneity without losing moisture while implementing the unique texture of the vitamin brownie.

According to another embodiment of the present invention, there is provided a vitamin brownie prepared according to the method for preparing a vitamin brownie. The vitamin brownie can be prepared by replacing 30% or more of wheat flour with meat powder and containing vitamins to produce a health-oriented, elderly-friendly vitamin brownie with excellent nutritional balance and low intake of calories.

In one embodiment, a protein content of 9 to 12 (g) per 100 (g) of the vitamin brownie may be exhibited, and a vitamin content of 15 to 40 (IU) per 100 (g) of the vitamin brownie may be exhibited.

Meanwhile, the vitamin brownie may have a specific gravity of 0.62 to 0.65 (g/mL) while exhibiting a shear force of 80,000 to 120,000 (N/cm2). It has a slightly higher specific gravity than general brownies, and it is believed that collagen from meat protein in vitamin brownies increased the gel strength of vitamin brownies, thereby increasing the specific gravity.

In one embodiment, the vitamin brownie may have a shear force of 80,000 to 120,000 (N/cm2). If the shear force is out of the above range, the texture of the brownie may not be sufficiently realized or it may not be suitable for infants, the elderly, etc. with weak teeth because it is difficult to bite the brownie.

On the other hand, when calcium powder is added during the preparation of the present vitamin brownie, it may show a calcium content of 90 to 200 (mg) per 100 (g) of the vitamin brownie.

Existing general brownies, for example, show 5.58 g of protein, 43.90 mg of calcium, and 0.0 IU of vitamin C per 100 g of brownie, so the Korean Industrial Standard's age-friendly food standards (6 g of protein, calcium equivalent to 10% of the daily recommended amount per 100 g) 80 mg, vitamin C 10 IU), whereas the vitamin brownie of the present invention can meet the age-friendly food standards of the Korean industry standard. Accordingly, it can be easily used as a health-friendly, elderly-friendly snack.

Hereinafter, the present invention will be described in more detail through examples. These examples are only for illustrating the present invention, and it will be apparent to those of ordinary skill in the art that the scope of the present invention is not to be construed as being limited by these examples.

Example

1. Experimental Materials

Chocolate (Noir selection, Belcorade, Belgium), flour (gravity, Q1), sugar (white sugar, Samyang), egg (Homeplus, domestic), salt (coarse salt, white snow), vanilla used for brownie ingredients Sans (liquid, Samyoung Sung Industrial Co., Ltd.), baking powder (powder, Shinkwang Foods), calcium (Ca(OH)2, Epot Co., Ltd.), and vitamin C (99.6%, JUNSEI, Japan) were used. Beef tenderloin (Homeplus, domestic), pork tenderloin (Homeplus, domestic), and chicken breast (Homeplus, domestic) added in place of wheat flour are scooped into 2mm pieces and placed in an oven at 55℃ (Convotherm Geprufte Qualitat, Germany) for 3 days. It was dried with jerky (water 23%), and powder was made with a grinder (HRS Hallde VCB-61, Sweden), and used twice with a flour sifter (40 mash).

2. Brownie Making

Put 15 g of sugar in egg white (egg white) and make a meringue with a kneader (Model5K5SS, Kitchen Aid, 50/60 Hz, 220-240 V, USA) at speed 2 for 1 minute and at speed 10 for 1 minute, temperature at 85℃ In the chocolate, make enough hot water. After the melted chocolate was dissolved in water, salt, calcium powder, vitamin C powder, and vanilla essence (vanilla extract) were added to prepare a liquid material. Meanwhile, for powder materials, put baking powder, white sugar, flour and meat powder in a mixing bowl, mix well with a whisk to mix the ingredients evenly, and then lower it through a sieve twice to filter out the powdered materials. The egg meringue was divided into three folds and mixed in the liquid material containing the melted chocolate, and then the powder material was divided into three folds and mixed to prepare a brownie dough. Then, the specific gravity of the brownie dough was measured.

On the other hand, in the case of the control group, only wheat flour was added instead of the meat powder, and as shown in Table 1 below, beef, pork, and chicken powder were used for the meat powder.

material (g) control Example 1
(beef) Example 2
(Pork) Example 3
(chicken) chocolate 180 180 180 180 boiling water 120 120 120 120 egg white 75 75 75 75 Vanilla Essence 7 7 7 7 white sugar 134 134 134 134 flour 85 55 55 55 Meat powder (cow, pig, chicken) 0 30 30 30 baking powder 4 4 4 4 Salt 0.4 0.4 0.4 0.4 Total (g) 605.4 605.4 605.4 605.4

Then, put the finished dough in a pie pan (bottom diameter 18 cm, top diameter 22 cm, height 3.2 cm), measure the manufacturing loss (g), and then preheat the oven to 165°C for 20 minutes (Convotherm Geprufte Qualitat, OSP 10, Germany) After baking for 25 minutes in the oven, and cooled for 1 hour at room temperature, brownies were prepared.

On the other hand, the heating loss and center height immediately after baking in an oven and after cooling at room temperature were measured with a vernier caliper.

3. Measurement experiment

(1) specific gravity

As shown in Equation 1, the weight was calculated as the ratio of the weight when the finished dough was filled in the empty cup to the weight when the empty cup was filled with water. Based on the specific gravity of water 1, the lighter the specific gravity, the lower the density, and the lighter the dough, the better the brownie swells. Measurements were repeated 4 times per treatment group using a CAS scale (SW-1S, CAS Co., Korea).

[Equation 1]

Specific gravity (g/mL) = (C+B-C)/(C+W-C)

(where C is the weight of the cup, B is the weight of the butter, and W is the weight of the water)

(2) protein

For proteolysis, 12 mL of sulfuric acid and a sample were placed in a digestion tube, decomposed at 420°C or higher (Buchi, K-425, Swiss) for 45 to 60 minutes, and when the decomposition solution became transparent yellow, it was cooled to room temperature. Add 80 mL of distilled water and 65 mL of 32% sodium hydroxide solution to the decomposed test solution. The Erlenmeyer flask containing 25 mL of the 1% boric acid collection solution mixed with the mixing indicator was distilled for 3 to 5 minutes, and the distillate was titrated with 0.1 N hydrochloric acid solution for 30 seconds until it turned pale red.

(3) calcium

To a certain amount of sample, add 6-8 mL of nitric acid and 0.5-1 mL of hydrogen peroxide, put it in a microwave digest system (Multi wave PRO, Anton Pear, Austria), decompose it, and analyze it with ICP-OES (Varian, 710-CS, USA) did. 2.6. The same amount of 10% methane phosphate solution was added to 3 g of the vitamin C sample and suspended for 10 minutes. Add 5% methane phosphate to the suspension to homogenize it, transfer it to a 50 mL volumetric flask, and centrifuge it at 3,000 rpm for 10 to 15 minutes (Labogene, 1248R, Korea) to take the supernatant and perform HPLC (Waters, 2695, USA). analyzed.

(4) yield and height

Brownie's manufacturing process is complicated and the yield is low due to a lot of material loss during various processes. To make brownies, a loss occurs in the process of separating egg whites in a bowl, putting them in a mixer, making egg foam, and mixing the beaten eggs with melted chocolate, and heating them during the process of mixing flour and finally baking the product. It proceeds in this way on the basis that losses occur while going through several processes until weight loss. Specifically, the yield was calculated by calculating the total loss per process for the weight of the raw material. CAS scale (SW-1S, CAS Co., Korea) was repeated 4 times per treatment group to calculate the yield (%).

The highest height in the center of the product was measured with a ruler (Mitutoyo vernier calipers, Japan) according to the method of Bang (2012). It was calculated by arithmetic average of the ratio of the median height when the product was completely cooled for 1 hour to the product height when the product was taken out of the oven.

[Equation 2]

Yield (%)=((weight of sample before heating)-(weight lost during kneading)-(weight loss when mixing)-(weight loss on heating (g))/(weight of sample before heating (g))

(5) Moisture and pH

For moisture, weigh 3-5 g of the sample on a pre-heated weighing dish, dry it for 3 to 5 hours, cool it in a desiccator (AS ONE, SP-BGPTFN, Japan) for about 30 minutes to measure, and then place the weighing dish 1~ After drying for 2 hours, repeat until it becomes a constant weight and calculate the moisture content. For pH, take 25 g of a sample and pour 100 mL of distilled water. After stirring while maintaining 37±2°C, it was filtered and measured with a pH meter (Hanna instrument, HI 9813-6, USA).

(6) chromaticity (color)

For chromaticity, L*, which is lightness, a*, which is redness, and b*, which is yellowness, were measured 6 times per sample using a colorimeter. The CIE L* value of the standard plate used for calibration was 97.83, the a* value was -0.43, and the b* value was +1.98, and illuminant C was used as the light source.

(7) texture

The physical properties of brownies are based on the Korean Industrial Standards for measuring physical properties, after cutting the sample into lengths of 10 mm in width, length, and height, hardness using a physical property analyzer (CT3, Brookfield Engineering Laboratories, INC. Middleboro, Massachusetts, USA) (hardness), cohesiveness (cohesiveness), springiness (elasticity), gumminess (viscosity), and chewiness (chewiness) were analyzed. The sample was placed in the center of the plate, and the hardness was obtained by analyzing the curve that appeared by pressing twice with a probe having a diameter of 10 mm. At this time, the analysis conditions were set as a pre-test speed speed of 1 mm/s, a test speed of 2 mm/s, a post-test speed of 10 mm/s, and a compression of 70%.

(8) sensuality

The sensory test was repeated three times for general college students (4 female students, 4 male students). In general, sensory evaluation was performed on color, flavor, softness, moisture, and overall preference. The sensory test was conducted on a 10-point scale, where 10 means “very good” and 1 means “very dislike”.

4. Experimental results

(1) content result

As a control group, the protein, calcium, and vitamin C contents of the brownies prepared according to Examples 1 to 3 were measured and shown in Table 2.

control Example 1 Example 2 Example 3 Protein (g) 5.58±0.73 9.44±0.70 9.17±0.48 9.44±0.57 Calcium (mg) 43.90±16.80 112.89±50.72 128.61±62.46 130.45±63.43 Vit.C (IU) 0.0±0.0 24.51±17.68 22.84±11.40 38.69±10.26a

1) Protein

Looking at Table 2, 5.58 g of protein in the control group, which did not meet the Korean industrial standard, increased to 9.17∼9.44 g in all products replaced with beef powder, pork powder, and chicken powder (p<0.05), which was 6 per 100 g of the Korean industrial standard. It was confirmed that the standard of g was satisfied by more than 152~157%.

2) Calcium

As shown in Table 2, the calcium content of the control group was 43.9 mg, which was less than the recommended amount of 80 mg. 256.9%, pork powder 292.9%, and chicken powder 297% were confirmed.

3) vitamins

As shown in Table 2, no vitamins were detected in the control group to which no vitamins were added. However, in the product containing vitamin C, the products containing 24.51 IU of beef powder, 22.84 IU of pork powder, and 38.69 IU of chicken powder were more than the recommended amount of 10 IU. could make In particular, vitamin C, which is sensitive to heat, is stably detected in products containing meat protein, so it is judged to be suitable for manufacturing health-friendly foods.

(2) Physical property results

1) Specific gravity, moisture

Because the dough contains a lot of air, if the specific gravity is low, the product swells up a lot and a soft product can be made with a good yield. Table 3 shows the specific gravity and moisture content of

control Example 1 Example 2 Example 3 Specific gravity (g/mL) 0.58±0.042b 0.64±0.040 0.63±0.017 0.64±0.01 moisture
content(%) 24.27±1.32 21.43±0.84 22.08±0.57 21.96±1.22

The specific gravity of the vitamin brownie added with calcium, vitamins, meat protein beef powder, pork powder, and chicken powder was 0.64 or more, which was slightly higher than that of the control group (p<0.05). The difference in specific gravity seems to have had an effect on the increase in specific gravity by increasing the gel strength of the added calcium and meat protein collagen. On the other hand, the moisture content was the highest in the control group at 24.27%, and there appears to be no significant difference between the examples.

2) Yield, height

Table 4 shows the yield and median height results of brownies added with meat protein for each process.

control Example 1 Example 2 Example 3 Mixing process (%) 95.57±0.94 92.40 ± 1.29 92.57±1.13 91.38±1.42 Baking process (%) 88.44±1.16 85.46±1.01 85.99±1.12 85.07±1.35 Cooling process (%) 86.98±1.09 84.27±1.05 84.77±0.96 83.81±1.46 Center height (%) 93.03±2.86a 74.92±9.29 73.85±9.55 74.39±10.12

The yield was the highest at 95.57%, showing a significant difference (p<0.05) compared to the product with added meat protein in all the processes of dough making, baking, baking and cooling, which is the control group. These results are because the control group had the lowest specific gravity that had the greatest influence on product yield and quality and had the highest flour content. decreased, and pore formation is suppressed. On the other hand, calcium added with protein increases protein gel strength by the action of salts, which increases specific gravity and loss during the manufacturing process, so the yield and volume of products containing meat protein appear to be low. Since the specific gravity is affected by the yield and height of the product, the control group with a high air content and low specific gravity had a high yield and the median height was high enough to show a significant difference (p<0.05) compared to the meat protein-added product. On the other hand, in the case of the embodiment in which the flour content was reduced and meat protein was added, the strength of the gluten layer for maintaining the pores was weakened, and the volume was small, indicating that the firm texture was further strengthened.

3) pH

Table 5 shows the pH measurement results of the control group and the brownies to which the meat protein was added.

control Example 1 Example 2 Example 3 pH 7.20±0.42 7.35±0.10 7.48±0.15 7.33±0.10

Looking at Table 5, it was confirmed that the pH of the products added with meat protein showed a tendency to increase although it was minute.

4) color

Table 6 shows the color measurement results of the control group and the brownies to which the meat protein was added.

control Example 1 Example 2 Example 3 CIE L* 24.74±2.16 24.29±0.79 24.15±1.18 23.33±0.87 CIE a* 12.04±1.50 12.18±0.34 12.15±0.30 12.04±0.27 CIE b* 13.31±2.42 13.68±0.54 13.98±0.79 13.73±0.68

Looking at Table 6, in all of the lightness CIE L* values, redness a* values, and yellowness b* values, the control group and meat protein-added products such as beef powder, pork powder, and chicken There was no significant difference between powders (p>0.05). The amount of meat protein, calcium and vitamins used in the product was 4.95% of the total weight and 16.6% of the chocolate amount, but it did not seem to affect the color. Accordingly, it was confirmed that the product to which meat protein was added was statistically the same as the control product (p>0.05) in L* value, a* value, and b* value as a result of Hunter value measurement.

5) physical properties

control Example 1 Example 2 Example 3 Hardness (g) 7.43±2.84 8.37±1.12 10.22±0.67 9.89±0.46 cohesive (g) 0.15±0.03 0.14±0.01 0.13±0.01 0.13±0.01 Elasticity (%) 0.22±0.10 0.16±0.02 0.13±0.01 0.13±0.02 viscosity 1.19±0.63 1.19±0.18 1.30±0.19 1.31±0.13 Chewability 0.30±0.22 0.19±0.04 0.16±0.01 0.18±0.05

Table 7 shows the physical properties of brownies with meat protein added. The hardness of the control group was 7.43 N/cm2 (about 74,300 N/m2), which was found to meet the first-stage dental intake criteria (50,000~500,000 N/m2) of the quality standard presented by the Korean standard for age-friendly food.

On the other hand, it was found that the vitamin brownies prepared according to Examples 1 to 3 also met the dental intake stage, which is the first stage of quality standard presented by the Korean standard for age-friendly food. There was no statistically significant difference (p>0.05), although the hardness of the meat protein-added product was higher than that of the control group.

Meat protein and calcium increased the viscosity and specific gravity of brownies to increase the hardness of vitamin brownies. On the other hand, there was no significant difference between the Examples and the control group in terms of cohesiveness, elasticity, viscosity, and chewiness (p>0.05).

6) Sensory test

The sensory test results felt by consumers are shown in Table 8.

sensuality control Example 1 Example 2 Example 3 Soft 6.48±2.00 6.65±1.99 6.30±1.26 6.61±1.50 succulent 6.04±2.01 6.78±1.88 6.43±1.73 6.96±1.43 mellowness 6.39±1.41 6.70 ± 1.18 6.00±1.35 6.00±1.54 zest 6.39±1.73 5.87±1.87 5.48±1.56 5.87±1.96 overall sign 6.22±1.73 6.57±1.97 5.91±1.59 6.04±1.99

The degree of preference for softness was 6.30-6.65, and no statistical difference (p>0.05) was felt. This is different from the control group 7.43 N/m2, which was the softest in hardness, as a result of measuring the physical properties of the control and the product containing meat protein, in the sensory test, the sample with pork protein added was 6.30 N/m2 and felt the softest. It was confirmed that there was a difference in sensory between the experiment and the preference experiment. However, there was no statistical difference between the samples in both the physical property test and the sensory test (p>0.05). There is no statistical difference between the control and the product containing meat protein in moistness, sweetness, flavor, and overall preference. It was confirmed that a brother brownie could be prepared.

The embodiments of the present invention described above should not be construed as limiting the technical spirit of the present invention. The protection scope of the present invention is limited only by the matters described in the claims, and those skilled in the art can improve and change the technical idea of the present invention in various forms. Accordingly, such improvements and modifications will fall within the protection scope of the present invention as long as they are apparent to those of ordinary skill in the art.

Claims (10)

After boiling the chocolate, adding boiling water to the melted chocolate and mixing, adding calcium powder, salt, vitamin powder and vanilla extract to prepare a liquid material including melted chocolate, vitamin powder and water;
Preparing a meringue after adding sugar to egg white;
preparing a powder material comprising wheat flour and meat powder;
After mixing the meringue with the liquid material, mixing the powder material to prepare a brownie dough; and
Bake a brownie dough to prepare a vitamin brownie; includes,
When preparing the liquid material, 63 to 69 parts by weight of boiling water, 0.2 to 0.4 parts by weight of calcium powder, 0.05 to 0.07 parts by weight of vitamin powder, 0.1 to 0.3 parts by weight of salt, and 2 to 5 parts by weight of vanilla extract with respect to 100 parts by weight of chocolate added,
In the powder material, the meat powder is included in 53 to 55 parts by weight based on 100 parts by weight of the flour, and the meat powder includes at least one selected from the group consisting of beef powder, pork powder, and chicken powder,
The step of baking the brownie dough is carried out at a temperature of 163 to 167 ° C for 23 to 27 minutes,
The content of flour is 12 to 16 parts by weight based on 100 parts by weight of the brownie dough,
The step of preparing the meringue includes a first step of stirring egg white and sugar at 2-4 m/s for 1 to 2 minutes and a second step of additionally mixing egg white and sugar at 10-20 m/s for 1 to 2 minutes, ,
The vitamin brownie has a shear force of 80,000 to 120,000 (N/cm2), a specific gravity of 0.62 to 0.65 (g/mL), and a vitamin brownie having a calcium content of 90 to 200 (mg) per 100 (g) vitamin brownie. manufacturing method. delete delete delete delete According to claim 1,
The powder material includes baking powder and sugar,
The powder material is a vitamin brownie manufacturing method comprising 7 to 9 parts by weight of baking powder and 137 to 143 parts by weight of sugar based on 100 parts by weight of wheat flour. According to claim 1,
When mixing the meringue with the liquid material, divide the meringue into 3 to 5 times and fold it and mix,
A vitamin brownie manufacturing method in which the powder material is divided into 3 to 5 times to the mixed liquid material and meringue mixture when mixing the powder material, and then folded and mixed to prepare a brownie dough. delete A vitamin brownie prepared by the method of any one of claims 1, 6 and 7, comprising:
It has a protein content of 9 to 12 g per 100 g of vitamin brownie,
Vitamin brownies having a vitamin content of 15 to 40 IU per 100 g of vitamin brownies.
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