KR102330369B1 - A Preparation Method of Chip-cookie Having Cacao Bean - Google Patents

Abstract

The present invention relates to a method for preparing a cacao bean-containing chip cookie. The method includes: a first mixing step of mixing 100 parts by weight of egg white, 30 to 90 parts by weight of egg, 0.5 to 1.5 parts by weight of vanilla, and 135 to 145 parts by weight of sugar with reference to 100 parts by weight of egg white; a second mixing step of mixing 12 to 14 parts by weight of almond chips and 20 to 24 parts by weight of cacao bean chips with the mixture resulting from the first mixing step with reference to 100 parts by weight of egg white; a kneading step of performing kneading after mixing the mixture resulting from the second mixing step with 20 to 24 parts by weight of powdered milk and 45 to 55 parts by weight of wheat flour with reference to 100 parts by weight of egg white; a dough aging step of aging the dough resulting from the kneading step for 23 to 25 hours at a temperature of 2 to 8℃; a forming and baking preparation step of thinly spreading the dough aged in the dough aging step on a pan covered with silicone paper; and a baking step of baking the dough thinly spread in the forming and baking preparation step for 7 to 8 minutes in a preheated oven at a temperature of 145 to 155℃. A chocolate-taste chip cookie of good taste and mouthfeel can be provided by the method of the present invention.

Description

A method of manufacturing chip cookies containing cacao beans {A Preparation Method of Chip-cookie Having Cacao Bean}

The present invention relates to a method for manufacturing chip cookies containing cacao beans, and more particularly, to a method for manufacturing chip cookies containing cacao beans using cacao beans, a main material of chocolate.

Today, the use of bread as a staple food is increasing due to the improvement of living standards due to the westernization of food culture and the increase in income level, the growth of the restaurant industry, the simplification of eating life, and the spread of dessert culture.

As a result, the demand for confectionery and baking is steadily increasing, and as consumers' preferences become more sophisticated and diversified, various products are being developed.

In particular, among confectionery products, cookies belong to dried confectionery and have better storage capacity than bread, and various products are available on the market. In addition, it has a high sweetness and a crunchy texture, so it goes well with tea or beverages, and it is favored as a snack or dessert by children and young women as well as all age groups.

In order to manufacture soft cookies (aka soft cookies), there is a method of using starch syrup or liquid fructose, which has better moisturizing properties than sugar, together with sugar, or increasing the fat content of butter or margarine.

However, if the fat content such as butter or margarine is increased, it may cause not only obesity, but also digestive problems because it interferes with gastrointestinal motility.

On the other hand, cacao beans are collected from the cacao tree, and are processed in various ways and used as chocolate.

These chocolates contain caffeine, which enhances depressed mood, theobromine, which enhances thinking and has a strong heart and diuretic action, is good for fatigue recovery and stress relief, relieves fatigue, activates brain movement, and controls feelings of fullness and hunger, concentration contains phenylethylamine, which heals broken hearts by stabilizing the aroma and spirit of cacao. In addition, cocoa butter contains many high-quality fatty acids such as oleic acid and stearic acid that do not increase malignant cholesterol, sugar, lactose carbohydrates, cocoa bean starch, It also contains fiber, cocoa butter, oil, vegetable oil, protein from cacao oil, chitannin, and minerals such as calcium, magnesium, potassium, and phosphorus.

In particular, the cacao prevents cancer and aging and contains antioxidant substances such as epicatechin, catechin, tannin, cacao polyphenol, vitamin E, etc. Moreover, the cacao polyphenols prevent tooth decay and colds and suppress allergies, and the flavonoids contained in the cacao polyphenols have the characteristic of inhibiting heart diseases such as myocardial infarction.

Recently, attempts have been made to improve the taste and aroma of chocolate or to impart functionality to chocolate. To this end, a technique for producing citron chocolate by adding citron powder to chocolate is disclosed.

Patent Document 1. Domestic Patent Publication No. 10-2019-0064967 (registered on June 11, 2019) Patent Document 2. Domestic Patent Publication No. 2005-0042283 (registered on May 06, 2005)

The present invention was created to overcome the above-described problems, and aims to provide a chocolate-flavored chip cookie that meets consumer preferences.

the present invention

A first mixing and mixing step of mixing and mixing 100 parts by weight of egg whites, 30 to 90 parts by weight of eggs, 0.5 to 1.5 parts by weight of vanilla, and 135 to 145 parts by weight of sugar based on 100 parts by weight of egg whites;

a second mixing and mixing step of mixing and mixing 12 to 14 parts by weight of almond chips and 20 to 24 parts by weight of cacao bean chips, based on 100 parts by weight of egg whites, in the mixture after the first mixing and mixing steps have been completed;

a kneading step of mixing 20 to 24 parts by weight of powdered milk and 45 to 55 parts by weight of wheat flour, based on 100 parts by weight of egg white, into the mixture after the second mixing and mixing steps have been completed;

After the kneading step is completed, the dough aging step of aging the dough in a temperature range of 2 to 8 ℃ for 23 to 25 hours;

Forming and baking preparation step of spreading the aged dough thinly on a pan covered with silicone paper after the dough aging step is completed; and

It provides a method for producing chip cookies comprising cacao beans, including a baking step of baking the thinly sliced dough in the forming and baking preparation step in a preheated oven at a temperature of 145 to 155° C. for 7 to 8 minutes.

The method for manufacturing chip cookies containing cacao beans according to the present invention can provide a chocolate-flavored chip cookie that is delicious and has a good texture.

Hereinafter, the present invention will be specifically described.

A first mixing and mixing step of mixing and mixing 100 parts by weight of egg whites, 30 to 90 parts by weight of eggs, 0.5 to 1.5 parts by weight of vanilla, and 135 to 145 parts by weight of sugar based on 100 parts by weight of egg whites; a second mixing and mixing step of mixing and mixing 12 to 14 parts by weight of almond chips and 20 to 24 parts by weight of cacao bean chips, based on 100 parts by weight of egg whites, in the mixture after the first mixing and mixing steps have been completed; a kneading step of mixing 20 to 24 parts by weight of powdered milk and 45 to 55 parts by weight of wheat flour, based on 100 parts by weight of egg white, into the mixture after the second mixing and mixing steps have been completed; After the kneading step is completed, the dough aging step of aging the dough in a temperature range of 2 to 8 ℃ for 23 to 25 hours; Forming and baking preparation step of spreading the aged dough thinly on a pan covered with silicone paper after the dough aging step is completed; And it provides a method for producing chip cookies comprising cacao beans comprising a baking step of baking the thinly sliced dough in the forming and baking preparation step at a temperature range of 145 to 155° C. for 7 to 8 minutes in a preheated oven.

In the method of manufacturing chip cookies according to the present invention, specifically, in the method of manufacturing chip cookies containing cacao beans, the ingredients used are egg white, egg, vanilla, sugar, almond chips, cacao chips, wheat flour, specifically wheat flour. , and milk powder.

The first mixing and mixing step constituting the method for manufacturing chip cookies according to the present invention, specifically the method for manufacturing chip cookies containing cacao beans, is based on 100 parts by weight of egg whites to prepare a dough for manufacturing chip cookies, 100 parts by weight of egg white, 30 to 90 parts by weight of eggs, 0.5 to 1.5 parts by weight of vanilla, and 135 to 145 parts by weight of sugar are mixed and mixed to mix well.

Here, it is recommended to use only the whites except the yolks for the egg whites to provide better texture and taste, and it is recommended that the eggs are mixed with the yolks and whites of the eggs.

In the second mixing and mixing step according to the present invention, 12 to 14 parts by weight of almond chips and 20 to 24 parts by weight of cacao bean chips are added and mixed based on 100 parts by weight of egg whites to the mixture where the first mixing and mixing steps have been completed. Mix.

Here, the cacao bean (Cacao Bean) chip is to provide a chocolate taste to match the taste of the consumer to the chip cookie, and a conventional cacao bean in the art having this purpose, for example, processed to be applicable to the industry Any cacao beans may be used, as long as they are dried cacao beans, where cacao bean chips means crushing (padding) cacao beans to a diameter of 1 to 8 mm. it means.

In particular, the cacao beans are produced mainly in South America and Africa as a raw material for chocolate, and due to the popularity of chocolate, which is a representative favorite of people around the world, it is a popular crop that has recently been in short supply, and is peeled off during the chocolate production process. The kernels are eaten directly or they are continuously crushed to have micro-sized particles and mixed with food additives to be used as raw materials such as chocolate. It is known that many times more than that.

The kneading step according to the present invention includes mixing and kneading the material (mixture) where the second mixing and mixing steps have been completed, based on 100 parts by weight of egg white, 20 to 24 parts by weight of powdered milk and 45 to 55 parts by weight of wheat flour .

Here, the kneading method may be a kneading method for manufacturing cookies in the art, for example, using a machine or using any method directly performed by a person.

The kneading step according to the present invention includes aging the dough after the kneading step has been completed at a low temperature, for example, in a temperature range of 2 to 8° C. for 23 to 25 hours, preferably for 24 hours.

Forming and baking preparation step in the present invention includes spreading the aged dough thinly in a pan lined with silicone paper, wherein the thickness of the dough to be spread thinly is recommended to be 1 to 8mm.

In addition, the dough in the forming and baking preparation step can be changed into various shapes by changing the shape and size according to the user's selection to manufacture chip cookies.

The baking step according to the present invention includes baking the thinly sliced dough in the preheated oven at a temperature range of 145 to 155° C., preferably about 150° C. for 7 to 8 minutes in the forming and baking preparation step.

Here, in the method for manufacturing chip cookies according to the present invention, specifically, the method for manufacturing chip cookies containing cacao beans, after the baking step is completed, the surface of the prepared cookies is decorated with black sesame powder or peanut butter chips, and then 170 to It may further include baking for 10 to 20 minutes at 220 ℃.

The method for manufacturing chip cookies according to the present invention having such a configuration, specifically, the method for manufacturing chip cookies including cacao beans, includes one or more types of various ingredients, specifically ingredients used for cookies, according to the preferences of consumers. may include more.

In a specific aspect, in the method for manufacturing chip cookies according to the present invention, specifically, the method for manufacturing chip cookies comprising cacao beans, in the second mixing and mixing step, based on 100 parts by weight of egg white, 1 to 3 parts by weight of peanut butter is further The peanut butter is rich in fiber, mineral vitamins, dietary fiber and protein, and in particular, the peanut butter is rich in oleic acid and linolenic acid, which are effective for vascular health. can do it

As another specific aspect, the method for manufacturing chip cookies according to the present invention, specifically, the method for manufacturing chip cookies containing cacao beans, contains 1 to 5 cream cheeses based on 100 parts by weight of egg whites in the second mixing and mixing step of cream. It may further include parts by weight, and the cream cheese is rich in amino acids, calcium, and the like, and unlike other cheeses, it is not aged, so it is not salty and soft and can be consumed without burden.

As another specific aspect, the method for manufacturing chip cookies according to the present invention, specifically, the method for manufacturing chip cookies containing cacao beans, may further include 1 to 5 parts by weight of a flavoring agent based on 100 parts by weight of egg whites in the kneading step. can

Here, the flavoring agent may be any conventional flavoring agent in the art, but preferably matcha powder, cocoa powder, sweet pumpkin powder, strawberry powder, purple sweet potato powder, mugwort powder, cheddar cheese, or coffee powder , or any one selected from the group consisting of a combination thereof is good.

As another specific aspect, the method for manufacturing chip cookies according to the present invention, specifically, the method for manufacturing chip cookies containing cacao beans, is based on 100 parts by weight of egg whites in the kneading step in order to provide a savory taste and a crispy texture. , 3 to 20 parts by weight of whole wheat flour may be further included.

Here, the whole wheat flour is rich in vitamins and minerals, has a high nutritional value, and has the effect of delaying the rise in blood sugar, so it can respond to the consumption trend favoring health-oriented products.

As another specific aspect, in the method for manufacturing chip cookies according to the present invention, specifically, the method for manufacturing chip cookies containing cacao beans, 3 to 15 parts by weight of red ginseng gourd chips treated with sugar based on 100 parts by weight of egg whites in the kneading step may include more.

Here, when the amount of the red ginseng foil chip treated with sugar acupuncture is less than 3 parts by weight, it is difficult to express the characteristic texture, taste and flavor of red ginseng, and the effects of cell activation and fatigue recovery by the remaining active ingredients of red ginseng foil are hardly exhibited, and vice versa. When the amount of red ginseng powder exceeds 15 parts by weight, the sugar-acid-treated red ginseng powder is added to the chip cookie too much, and the content of the sugar-freeze solution contained in the sugar-acid-treated red ginseng gourd chip increases. There is a problem that inhibits the taste of cookies.

On the other hand, the red ginseng paste treated with sugar acupuncture is a by-product of the red ginseng extract, and the main ingredients are carbohydrates, proteins, fats, etc., and the active ingredients of red ginseng, saponin, polyacetylene, and various physiologically active ingredients are about 20 to 40%. Since it remains to a certain extent, it has cell activation and fatigue recovery effects such as improving blood circulation and maintaining body function homeostasis. .

Red ginseng foil chips treated with sugar acupuncture as described above are manufactured by sugar-aciming red ginseng leaves. It is a processing process that allows people of all ages and genders to eat easily by harmonizing with cookies while retaining the unique texture, taste and aroma of red ginseng.

Looking at this more specifically, the red ginseng foil chips are prepared by cutting red ginseng foil produced as a by-product in the process of preparing the red ginseng extract to have a particle size of 1 to 8 mm to produce red ginseng foil chips, and cut to a certain size. After drying so as to have a moisture content of 8 to 25% by weight, it is added to a sugar pickling solution for sugar pickling.

Here, the sugar pickling liquid (糖浸液) is a mixture of liquid fructose and honey in a weight ratio of 50:50, liquid oligosaccharide and honey in a weight ratio of 50:50, or liquid fructose, oligosaccharide and honey. 25 to 45: 25 to 45: Any one of the mixed in a weight ratio of 15 to 50 is selected and used.

Red ginseng gourd chips cut and dried to a particle size of 1 to 8 mm in a state of adjusting the solids concentration of 25 to 70 wt% through heating, drying, etc. Then, the dried red ginseng foil chips are prepared by drying, and more specifically, cut and dried red ginseng gourd chips are added to the primary sugar pickling solution adjusted to a solids concentration of 25 to 35% by weight in order to increase the sugaring efficiency, and then heated at 60 to 70°C. Red ginseng gourd chips were put into the secondary sugar pickling solution adjusted to a solids concentration of 60 to 70% by weight after the first sugar pickling treatment for 10 to 15 hours, and after the second sugar pickling treatment was performed at 60 to 70 ° C. for 20 to 30 hours. It is preferable to prepare the red ginseng leaf chips treated with sugar pickling by taking out the sugar pickled red ginseng leaf chips from the sugar pickling solution and drying them at 40 to 60° C. for 6 to 12 hours.

As another specific embodiment, the method for manufacturing chip cookies according to the present invention, specifically, the method for manufacturing chip cookies comprising cacao beans, may further include 1 to 3 parts by weight of fermented fermented soybeans based on 100 parts by weight of egg whites in the kneading step. can

The fermented elm fermented broth is made by fermenting fermented elm fermented products obtained by crushing elm leaves, and thus the quality and preference of manufactured chip cookies can be improved.

In particular, this is because raw turmeric has a bitter taste, so using raw turmeric as a food reduces the taste. In addition, fermented oysters are superior to non-fermented ones in terms of nutrition and function, and the alcohol and organic acids produced by fermentation have the effect of improving the storage and quality of chip cookies and inhibiting the growth of pathogens.

Here, the Aralia elata is a deciduous broad-leaved shrub of the Araliaceae family, which grows on the sunny side of the mountain or in a valley, and is known as a high-quality wild vegetable with excellent unique taste and fragrance.

The fermentation broth according to the present invention is not particularly limited as long as it is a conventional fermented elm fermented broth in the art, but preferably, shredded leaves of raw elm root are crushed to obtain a fermented porcelain, and then potassium metabisulfite (K ₂ S ₂ O ₅ ) After addition, the microorganisms are inoculated and fermented.

At this time, sugar can be added together with potassium metabisulfite, and potassium metabisulfite acts as a preservative, and it is recommended to be added so that the concentration of sulfur dioxide (SO2) in the shredded sulphur is 50 to 200 ppm.

In particular, when adding sugar together with the potassium metabisulfite, 5 to 15 parts by weight of sugar may be added with respect to 100 parts by weight of crushed elm root.

In addition, when the microorganisms are inoculated and fermented after adding potassium metabisulfite or potassium metabisulfite and sugar to the lysate lysate, Saccharomyces cereviciae as a microorganism of the genus Saccharomyces as a yeast strain Saccharomyces cereviciae can be used

At this time, the yeast can be added to the lysate in the form of a culture solution after culturing under certain conditions. For example, a culture solution can be obtained by inoculating yeast bacteria into 40 ml of extract obtained by squeezing the leaves of fresh elm elm, and culturing at 25° C. for 24 hours.

The culture solution is added to the lysate lysate at a rate of 3 to 7% (w/w).

In addition, after inoculating yeast bacteria into the lysate lysate, it is stored in a fermentation vessel at 20 to 30° C. for 3 to 12 days, fermented, and then the solid content is removed. Alcohol and organic acids are produced through this fermentation process.

As another specific aspect, the method for manufacturing chip cookies according to the present invention, specifically, the method for manufacturing chip cookies comprising cacao beans may further include 1 to 3 parts by weight of black bean extract based on 100 parts by weight of egg white in the kneading step. can

The black beans have anthocyanin pigments, and are widely known to be good for preventing cancer, hypertension, stroke diabetes, arteriosclerosis, etc., and for preventing aging due to chronic adult disease free radicals. These black beans are extracted with conventional hot water extraction, etc. It is difficult to maintain its own unique flavor and flavor, active ingredients such as anthocyanins are not extracted properly, and the fat component contained in black beans is felt. There is a problem that is not excellent.

Black bean extract according to the present invention can be obtained through the following process, black beans are steamed at a temperature of 100 to 130 ℃ and ^{a pressure of 2 to 4 kgf / cm 2} for 2 to 5 minutes and cooled to a temperature of 25 to 35 ℃. process; A roasting process of roasting the steamed black beans at a temperature of 200 to 400° C. for 40 to 150 seconds; a cold extraction process of cold extracting the roasted black beans at 20 to 30° C. for 60 to 100 minutes with 5 to 20 times by weight of water; After the cold extraction is completed, a hot water extraction process of hot water extraction for 5 to 20 minutes at a temperature of 80 to 95 ° C. with 20 to 30 times by weight of water in black soybean solids; and a black bean extract producing process of mixing the cold extract on which the cold extraction is completed and the hot water extract on which the hot water extraction is completed.

Here, the unsaturated fat contained in the black beans itself is released through the steaming process for 2 to 5 minutes at a temperature of 100 to 130° C. and ^{a pressure of 2 to 4 kgf/cm 2 to coat the surface of the black beans, and when roasting the black beans} It can prevent deterioration and discoloration of the contained anthocyanins. If the pressure is ^{less than 2kgf/cm 2} , the unsaturated fat contained in the black bean itself may not be released properly, and if it ^{exceeds 4kgf/cm 2} , the unsaturated fat is excessive. When released, there is a problem that the overall feeling is reduced and the flavor is lowered. In addition, when the time is less than 2 minutes, there is a problem of less gelatinization and the texture is hard. There is a problem of, the roasting process can prevent odor, discoloration, etc. and maintain flavor in the range of the temperature and time, and the cold extraction is to extract the extract by slowly flowing the roasted black beans with cold water at 20 to 30 ° C. In this way, it is the optimal condition to obtain the desired black soybean solid content while maintaining the flavor of black soybeans in the above temperature and time range. There is an advantage of maintaining freshness, and the hot water extraction process can extract more anthocyanins from black soybean solids in the above temperature and time range.

As another specific aspect, the method for manufacturing chip cookies according to the present invention, specifically, the method for manufacturing chip cookies containing cacao beans, may further include 1 to 3 parts by weight of fermented bitter gourd based on 100 parts by weight of egg whites in the kneading step. can

Here, the most representative effect of the bitter gourd is known to have a diabetes improvement effect. This is because bitter gourd contains a large amount of natural vegetable insulin, which is a kind of peptide, especially in fruits and seeds. It is known to be effective in preventing high blood sugar in people.

In addition, the caranthin component in bitter melon is known to be effective in promoting the function of the pancreas, and it also improves asthenia that occurs in diabetic patients, so it is very helpful in exercise therapy among diabetes treatment methods. It is also known that bitter gourd is effective for diseases such as myocardial infarction and stroke.

The beta-carotene component contained in the bitter gourd is converted into vitamin A as it is absorbed into the body, so it has good effects on eye health, improving eyesight and presbyopia. It contains a lot of it and is known to be effective in skin care and boosting immunity.

Rather than using such bitter gourd by itself, it is preferable to use fermented bitter melon that can enhance efficacy and secure taste through the fermentation process.

The fermented bitter gourd may be any conventional fermented bitter gourd in the art, but it is recommended to cut the selected clean and dried bitter gourd in half and remove the seeds.

Then, the bitter gourd from which the seeds have been removed is mixed in a separate container so that the weight ratio of bitter melon to sugar is 50:40.

At this time, the weight ratio of bitter melon to sugar is 50:40, in order to prevent excessive mixing of sugar, and it is preferable to mix in a weight ratio of 50:40 due to the fibrous nature of bitter melon.

However, even if the weight ratio of bitter gourd to sugar is 50:50 as in the usual method, there is no problem with fermentation. It is preferable to set it as 50:40 sugar ratio oil.

After that, let the sugar dissolve in the bitter gourd flesh mixed with sugar and let it soak in enough, and then transfer it to the Onggi Dock.

Then, the entrance of the pot is covered with cotton cloth and sealed, fermented for about 6 months, and the fermented product is filtered.

As another specific embodiment, the method for manufacturing chip cookies according to the present invention may further include 3 to 10 parts by weight of fermented soybeans based on 100 parts by weight of egg white in the kneading step.

Here, the fermented soybeans are washed beans with water and organic sugar, boiled in a pressure cooker for 30 minutes, then crushed and fermented at 35° C. for 24 hours, and then the brown rice flour and oligosaccharides. It is prepared by further mixing glucose and water and fermenting at 35°C for 24 hours.

The fermented soybean is a slow food created by microorganisms and time, and it supplies protein in the manufacture of carbohydrate-oriented bread and cookies, and plays a role in replenishing nutrients as well as umami taste and flavor.

As another specific embodiment, the method for manufacturing chip cookies according to the present invention, specifically, the method for manufacturing chip cookies including cacao beans, may further include 0.1 to 2 parts by weight of dextrin based on 100 parts by weight of egg white in the kneading step. have.

Here, the dextrin prevents the process of carbohydrates becoming fat and serves to promote digestion.

Hereinafter, the present invention will be described in detail through examples. However, the following examples are only for describing the present invention in detail and do not limit the scope of the present invention by these examples.

[Example 1]

100 g of egg white, 60 g of egg white and yolk mixed with egg white, 1.1 g of vanilla, and 138 g of sugar were first mixed and mixed.

Then, 13 g of almond chips and 22 g of cacao bean chips were mixed with the mixture firstly mixed and mixed, and then mixed with the second mixture.

Then, 22 g of powdered milk and 50 g of wheat flour were mixed and kneaded in the mixed mixture by second mixing.

Then, the dough was aged at a temperature of about 4° C. for about 24 hours.

Then, the aged dough was spread thinly on a pan lined with silicone paper to a thickness of about 5 mm.

Then, the thinly sliced dough was baked in a preheated oven at a temperature of 150° C. for about 7 minutes to prepare a chip cookie containing cacao beans.

[Example 2]

It was carried out in the same manner as in Example 1, except that black sesame powder was decorated on the surface of the prepared chip cookie, and then baked in a preheated oven at a temperature of about 180° C. for about 15 minutes to prepare a chip cookie containing cacao beans.

[Example 3]

It was carried out in the same manner as in Example 1, but by adding 2 g of peanut butter to the first mixed and mixed mixture.

[Example 4]

It was carried out in the same manner as in Example 1, but by adding 2 g of cream cheese to the first mixed and mixed mixture.

[Example 5]

It was carried out in the same manner as in Example 1, except that the second mixture was mixed and 3 g of matcha powder was further added to the mixed mixture.

[Example 6]

It was carried out in the same manner as in Example 1, except that 12 g of whole wheat flour was further added to the second mixture and mixed mixture.

Manufacture of red ginseng gourd chips

Red ginseng foil produced as a by-product of red ginseng extract was cut to have a particle size of 5 mm to prepare red ginseng foil chips.

Then, the red ginseng foil chips are dried so that the moisture content is 15% by weight, and then put in a sugar pickling solution containing 40% by weight of liquid fructose, 40% by weight of oligosaccharide, and 20% by weight of honey, and the solid content is 30% by weight. Put the cut and dried red ginseng leaf chips in the primary sugar pickling solution adjusted to After the second sugar-grilling treatment at ℃ for 24 hours, the red ginseng foil chips with the second sugar-grilling treatment were taken out of the sugar-grilled solution and dried at 45° C. for 10 hours to prepare red ginseng brown chips.

[Example 7]

It was carried out in the same manner as in Example 1, except that 8 g of red ginseng foil chips prepared with sugar-aciminated red ginseng chips prepared according to <Preparation of sugar-aciminated red ginseng powder chips> were further added to the mixed mixture by second mixing.

Preparation of fermented elm fermented broth

Fresh leaves of elm elm, collected in spring, were crushed using a blender, and then filtered through a cotton cloth to remove solids to prepare a shredded elm root.

Then, potassium metabisulfite (K2S2O5) was added to the shredded Araliaceae so that the concentration of sulfur dioxide (SO2) was 50 to 200 ppm, and then Saccharomyces cerevisiae was added to 40 ml of the extract obtained by squeezing the leaves of the raw Araliaceae. After inoculation, the microbial culture solution (1×10 ⁶ cell/ml) obtained by culturing at 25° C. for 24 hours was added to 5% (w/w), and then fermented at 20° C. for 7 days.

Then, after fermentation, a fermented elm fermented broth was obtained by filtering through a sieve to remove solids.

[Example 8]

It was carried out in the same manner as in Example 1, except that the second mixture was mixed and 2 g of the fermented elm fermented broth prepared according to the <Preparation of the fermented elm fermented broth> was further added to the mixed mixture.

Preparation of black bean extract

100 g of black beans were steamed for 3 minutes at a temperature of 120° C. and ^{a pressure of 4 kgf/cm 2} and then cooled to a temperature of 30° C.

Then, the steamed black beans were roasted at a temperature of 300° C. for 80 seconds.

Then, the roasted black beans were mixed with 8 weight times of water, put into a circulation type extractor, and cold-extracted at a temperature of 25° C. for 90 minutes.

Then, the black soybean solid content after the cold extraction was completed was mixed with 25 weight times of water, and hot water extraction was performed at a temperature of 90° C. for 10 minutes.

Then, a black bean extract was prepared by mixing the cold-extracted extract and the hot-water extract.

[Example 9]

It was carried out in the same manner as in Example 1, but by adding 2 g of the black soybean extract prepared according to the <Preparation of the black soybean extract> to the mixed mixture by second mixing.

Production of fermented bitter gourd

The seeds were mixed so that the weight ratio of bitter gourd and sugar was 50:40.

Then, the sugar was melted in the bitter gourd pulp mixed with sugar, and then it was transferred to the Onggi Dock.

Then, the entrance to the pot was covered with cotton cloth and sealed and fermented for 6 months.

Then, fermented bitter gourd was prepared by filtering the fermented product.

[Example 10]

It was carried out in the same manner as in Example 1, but by adding 2 g of the fermented bitter melon prepared according to the <Preparation of the fermented bitter melon> to the second mixed and mixed mixture.

[Example 11]

It was carried out in the same manner as in Example 1, but by adding 5 g of fermented soybeans to the second mixed mixture.

[Example 12]

It was carried out in the same manner as in Example 1, but by adding 1 g of dextrin to the mixed mixture by second mixing.

[Example 13]

It was carried out in the same manner as in Example 1, except that all additives of Examples 3 to 12 were added.

[Experiment 1]

In order to investigate the degree of preference for the chip cookie prepared according to the embodiment, a sensory test was performed.

For the sensory test, a panel was selected for 30 people in their 10s to 60s, and the purpose of the experiment was selected, and cookies and coffee or tea were provided together to provide texture (5: very soft, 1: very crisp), taste, flavor, and shape. , and overall preference (5: very good, 1: very bad) was evaluated on a 5-point scale, and the total score of the panel was divided by the number of panels, and then rounded to the second decimal place. The results of the sensory test are shown in Table 1 below.

texture taste zest shape overall sign Example 1 3.7 4.4 4.4 4.1 4.5 Example 2 3.8 4.6 4.7 4.5 4.7 Example 3 3.6 4.4 4.5 4.2 4.3 Example 4 3.7 4.6 4.6 4.3 4.5 Example 5 3.8 4.5 4.6 4.2 4.5 Example 6 3.6 4.6 4.5 4.2 4.6 Example 7 3.7 4.2 4.5 4.4 4.5 Example 8 3.4 4.6 4.6 4.5 4.4 Example 9 3.2 4.5 4.7 4.0 4.1 Example 10 3.2 4.6 4.1 4.1 4.0 Example 11 3.1 4.3 4.2 3.9 4.1 Example 12 3.4 4.1 4.1 4.2 4.2 Example 13 3.2 4.2 4.3 4.0 4.0

As shown in Table 1, the examples using the method for manufacturing chip cookies containing cacao beans had good texture, delicious taste, good flavor and shape, as well as high overall preference.

As described above, those skilled in the art to which the present invention pertains will understand that the present invention may be implemented in other specific forms without changing the technical spirit or essential characteristics thereof. Therefore, it should be understood that all of the embodiments described above are illustrative and not restrictive. The scope of the present invention should be construed as being included in the scope of the present invention, rather than the above detailed description, all changes or modifications derived from the meaning and scope of the claims to be described later and their equivalents.

Claims (5)

A first mixing and mixing step of mixing and mixing 100 parts by weight of egg whites, 60 parts by weight of eggs in which egg whites and yolks are mixed, 1.1 parts by weight of vanilla, and 138 parts by weight of sugar;
a second mixing and mixing step of mixing and mixing 13 parts by weight of almond chips and 22 parts by weight of cacao bean chips based on 100 parts by weight of egg whites in the mixture after the first mixing and mixing steps have been completed;
a kneading step of mixing 22 parts by weight of powdered milk and 50 parts by weight of wheat flour based on 100 parts by weight of egg whites to the mixture after the second mixing and mixing steps have been completed;
After the kneading step is completed, the dough aging step of aging the dough at a temperature of 4 ℃ for 24 hours;
A forming and baking preparation step of spreading the aged dough to a thickness of 5 mm on a pan lined with silicone paper after the dough aging step is completed; and
In the forming and baking preparation step, a baking step of baking the flattened dough to a thickness of 5 mm in a preheated oven at a temperature of 150° C. for 7 minutes,
The second mixing and mixing step further comprises 2 parts by weight of peanut butter based on 100 parts by weight of egg white,
The second mixing and mixing step further comprises 2 parts by weight of cream cheese based on 100 parts by weight of egg white,
The kneading step further comprises 3 parts by weight of matcha powder based on 100 parts by weight of egg white,
The kneading step further comprises 12 parts by weight of whole wheat flour based on 100 parts by weight of egg white,
In the kneading step, based on 100 parts by weight of egg white, red ginseng foil produced as a by-product of the red ginseng extract is cut to have a particle size of 5 mm to prepare red ginseng foil chips, and then dried so that the moisture content becomes 15% by weight, Sugar-freezing treatment by putting 40 wt% of liquid fructose, 40 wt% of oligosaccharide, and 20 wt% of honey in a sugar pickling solution, wherein the sugar pickling treatment is performed by cutting and drying the sugar pickling solution in which the solids concentration of the sugar pickling solution is adjusted to 30 wt% Red ginseng powdered chips were put in, and first sugar-acidic treatment was performed at 65° C. for 12 hours. Then, the first sugar-distilled red ginseng powder chips were added to the second sugar-grilled solution whose solids concentration was adjusted to 65% by weight, and then the sugar-distilled red ginseng powder chips were added to the sugar pickling solution for 24 hours at 65° C. The treated red ginseng leaves are taken out of the secondary sugar pickled solution and dried at 45° C. for 10 hours, further comprising 8 parts by weight of red ginseng leaf chips,
In the kneading step, based on 100 parts by weight of egg white, 100 parts by weight of black beans are ^{steamed for 3 minutes at a temperature of 120° C. and a pressure of 4 kgf/cm 2} , and then cooled to a temperature of 30° C., and then steamed black beans at 300° C. After roasting at the temperature for 80 seconds, the roasted black beans are mixed with 8 weight times of water, put into a circulation extractor, and cold extracted at a temperature of 25 ° C. for 90 minutes. It further comprises 2 parts by weight of black bean extract obtained by mixing with water and hot water extraction at a temperature of 90 ° C. for 10 minutes, and then mixing the cold extracted extract and the hot water extracted extract,
In the dough, based on 100 parts by weight of egg white, the weight ratio of the seeded bitter melon and sugar is mixed so that the weight ratio is 50:40. 2 parts by weight of fermented bitter gourd prepared by sealing and fermenting for 6 months with cotton cloth,
In the kneading step, based on 100 parts by weight of egg white, a method of manufacturing chip cookies comprising cacao beans further comprising 1 part by weight of dextrin. delete delete delete delete