KR102430026B1 - A process for the preparation of cicada larva cookie containing sprout barley ginseng and cicada larva cookie containing sprout barley ginseng prepared therefrom - Google Patents

Abstract

The present invention relates to a method for manufacturing sprouted barley ginseng slug cookie and to a cookie containing sprouted barley and sprouted ginseng prepared accordingly. Slugs with succulents and ginseng sprouts, which are ingredients with warm properties, are well mixed with each other, so the nutrients are reinforced and the texture is excellent. In addition, the fresh flavor and taste of sprouted barley can further enhance the texture of the cookie while preventing the bitter taste of the saponin component of sprouted ginseng from being felt. The sprouted barley and sprouted ginseng are safe for the human body because they do not contain pesticides, and their high content of saponins and ginsenosides can provide the effective efficacy of sprouted barley and sprouted ginseng to sprouted barley ginseng slug cookies, and the texture, palatability and physical properties of cookies The smell of slugs can be naturally masked with the subtle scent of sprouted barley and sprouted ginseng without compromising the back, and the preference can be significantly improved by not adding any other artificial fragrance. Therefore, the sprouted barley ginseng slug cookie of the present invention is harmoniously combined with sprouted barley, sprouted ginseng and slug to reinforce useful nutritional ingredients, while not feeling the odor of ginseng and the bitter taste of ginseng at all, the cookie's texture is excellent and there is no odor and taste It is expected that it can be used as a simple nutritious snack or meal replacement, as people of all ages can enjoy it without any objection.

Description

Method of manufacturing sprout barley ginseng slug cookie and sprouted barley ginseng slug cookie prepared accordingly {A process for the preparation of cicada larva cookie containing sprout barley ginseng and cicada larva cookie containing sprout barley ginseng prepared therefrom}

The present invention relates to a method for manufacturing sprouted barley ginseng slug cookie and a cookie containing sprouted barley and sprouted ginseng prepared accordingly, and more specifically, to the cookie texture, palatability and physical properties using sprouted barley, sprouted ginseng and slugs. It relates to a method for manufacturing sprouted barley ginseng slug cookies that can be used as a nutritious snack or meal substitute by adding functional ingredients with high nutritional value without deterioration, and to a sprouted barley ginseng slug cookie prepared accordingly.

In the food culture of Koreans, who depend on rice for three meals a day and rice is their staple food, various breads, cookies, and sweets using wheat flour have been developed and sold due to the simplification and westernization of their diet.

A cookie is a Western confectionery made with grain flour, especially wheat, as the main ingredient, and used as a snack between meals or as a substitute for a simple meal by using ingredients such as eggs, milk, butter cheese, cream chocolate, sugar, spices, and honey. is a kind of However, cookies are the main nutrition for growing children who need balanced nutrition as the main ingredient, women who eat them as a meal replacement, office workers who are pressed for time, patients who are weak from various diseases, the elderly in need of nutrition, and students suffering from heavy studies. There is a limit to being used as a snack or meal substitute, and there is a risk of causing various adult diseases due to excessive consumption of carbohydrates and sugars as wheat is the main ingredient.

In recent years, as interest in well-being food has increased, interest in developing new products containing various functional substances and physiologically active ingredients and health-beneficial ingredients is on the rise. is actively conducting research on making cookies by adding rich and functional natural materials.

For example, Republic of Korea Patent No. 1,124,496 discloses a red ginseng cookie prepared by mixing red ginseng foil chips and red ginseng foil powder, which is a by-product of red ginseng extract as the main ingredient, and red ginseng foil powder at a certain ratio, and adding it to a cookie composition. . However, the present invention has a disadvantage in that, since red ginseng extract is extracted and red ginseng foil is used as a by-product, most of the useful components of red ginseng are escaped, so that cookies with low functionality of red ginseng are manufactured.

In addition, Korean Patent Laid-Open No. 10-2014-0085367 discloses a lotus root cookie and a manufacturing method thereof, and Korean Patent Laid-Open No. 10-2015-0070530 proposes a manufacturing method of a mugwort cookie. However, the ingredients used in the invention as described above have a strong characteristic taste and scent, and thus have a disadvantage in that it is difficult to meet the preferences of various age groups, especially children.

Accordingly, there is a demand for the development of functional cookies capable of improving taste and functionality to the extent that they can be used as a nutritious snack or meal substitute by adding functional ingredients without degrading the texture, palatability, and physical properties of the cookie.

Meanwhile, sprouted barley, which contains many nutrients along with disease prevention, is in the spotlight as a superfood of the 21st century. Barley sprouts are young leaves before green plants bear fruit, and they are a treasure trove of nutrients and strong vitality that can absorb nutrients from the soil. These sprouted barley are rich in many nutrients such as natural antioxidants, beta-carotene, biological enzymes, calcium, iron, and chlorophyll. help In addition, it prevents blood clotting, helps with asthma treatment, prevents cancer, prevents cancer exacerbation, prevents diabetes and reduces LDL cholesterol, which is bad cholesterol. In addition, sprouted barley is a crop with very high mineral content such as calcium and potassium. It is rich in functional ingredients such as policosanol, which is effective in improving diabetes and cholesterol, and saponarin, which is good for improving liver function and strengthening blood sugar. It is known as a nutritionally excellent food source due to its high content of inorganic components as well as vitamin B1 and vitamin C. In addition, saponarin, lutonarin and It contains functional secondary metabolites such as isovitexin, and its industrial use is increasing as a material for health functional foods and pharmaceuticals.

Meanwhile, Panax ginseng Sprout is widely used as a well-being vegetable that can be consumed from the leaf to the root. Sprout ginseng has a higher saponin content in leaves and stems than roots, and no pesticides are used during the process of growing sprout ginseng, so you can consume it without worrying about pesticides. Sprout ginseng is grown by hydroponically growing ginseng less than 2 years old for 2 to 4 months. Sprout ginseng, unlike general ginseng, has more beneficial components in the leaves than in the roots. In particular, in order to ingest the ginsenoside Rh1, which comes only from the leaves, it is characterized by taking the whole leaf along with the root. The total ginsenoside content of sprouted ginseng leaves is 140.8~180 mg/g, which is 9 times higher than that of rhizomes, and the vitamin C content is also high at 65.9 mg/g. In addition, ginsenosides are contained 8 times more in the stems and leaves of sprouted ginseng than in general ginseng, so it is rich in nutritional value. Research on the efficacy of ginsenosides of ginseng is being conducted in many fields such as action on the central nervous system, anticancer, immune enhancement and regulatory effects, and antidiabetes.

In addition, slugs are white-spotted flower chafer (Protaetiabrevitarsisseulensis) larvae that have been used medicinally for a long time. Functional foods are being developed. However, there is a problem in that the slugs cause a feeling of vomiting and the like when ingested due to a bad odor when taken, thereby reducing a feeling of reluctance to take and a therapeutic effect.

Accordingly, the present inventors continued research to develop functional high-nutrition cookies that can be used as a nutritious snack or meal substitute by adding functional ingredients with high nutrition without reducing the texture, palatability, and physical properties of the cookie. The fact that by manufacturing cookies using wheat sprouts, barley sprouts and slugs, the texture, palatability and physical properties of cookies are not reduced, and the texture is soft and nutrient content is high, so it can be satisfied as a nutritious snack or meal replacement for modern people who are interested in health. was confirmed and the present invention was completed.

Therefore, the technical problem to be solved in the present invention is to provide a method of manufacturing a functional high-nutrition cookie that can be used as a nutritious snack or meal substitute by adding a functional ingredient with high nutrition without reducing the texture, palatability and physical properties of the cookie will do

In addition, another technical problem to be solved in the present invention is the functionality that can be used as a nutritious snack or meal substitute by adding a functional ingredient with high nutrition without reducing the texture, palatability, and physical properties of the cookie prepared according to the manufacturing method This is to provide highly nutritious cookies.

In order to solve the above technical problem, the present invention provides a method for producing sprouted barley ginseng slug cookie comprising the following steps:

(S1) preparing flour;

(S2) preparing sprouted barley powder;

(S3) preparing sprout ginseng powder;

(S4) preparing slug powder;

(S5) mixing butter, sugar and eggs in a blender;

(S6) 50 parts by weight of the wheat sprout prepared in step (S2) with respect to 100 parts by weight of the flour prepared in step (S1) in the total foam generated in the blender by the mixing in step (S5) and contained in the blender. to 55 parts by weight, 1 to 5 parts by weight of sprouted ginseng powder prepared in step (S2), and 1 to 5 parts by weight of slug powder prepared in step (S3) and kneading;

(S7) forming the dough prepared in step (S6) into a cookie shape;

(S8) putting the cookie molded in step (S7) into a cookie oven and baking at 160 to 180° C. for 15 to 20 minutes; and

(S9) cooling the cookie baked in the step (S8).

Preferably, the slug powder in step (S4) is characterized in that it is prepared according to a method comprising the following steps:

(1) selecting 3 instar slugs, providing a feed containing glutinous rice powder for 2 to 4 days and fasting them to remove feces and then fasting them for 1 day;

(2) washing the slugs fasted in step (1);

(3) heating water with ginger added to 100° C. and then boiling the slugs washed in step (12) for 35 to 45 seconds;

(4) drying the slugs boiled in step (3) and then treating the roast; and

(5) pulverizing the slugs treated in step (4) to obtain slug powder.

Preferably, the step (S5) includes all of the flour, barley sprout powder, sprout ginseng powder, slug powder, butter, sugar and eggs prepared in steps (S1-S5) to the weight of the entire cookie dough. With respect to the weight of the cookie dough contained in it, soften it using 20 to 25 parts by weight of butter and then whipping while adding 20 to 25 parts by weight of sugar to obtain a first dough, then divide 15 to 20 parts by weight of eggs 2-3 times It is characterized by foaming in a blender while adding.

Preferably, the step (S6) comprises the flour prepared in the steps (S1-S5) in the entire foam generated in the mixer by the mixing in the step (S5) to the foam obtained above and contained in the blender, It is characterized in that it is added in an amount of 50 to 80 parts by weight relative to the weight of the cookie dough contained in the blender containing all of sprouted barley powder, sprouted ginseng powder, slug powder, butter, sugar and eggs.

Preferably, the cooling in step (S9) is characterized in that the baked cookies are cooled at room temperature for 50 minutes to 1 hour and 10 minutes.

In order to solve the above other technical problems, the present invention provides a sprout barley ginseng slug cookie prepared according to the above manufacturing method.

As described above, the sprouted barley ginseng slug cookie of the present invention is excellent in texture while reinforcing nutrients because slugs having a cold property and sprout ginseng, a food ingredient having a warm property, are well mixed with each other. In addition, the fresh flavor and taste of sprouted barley can further enhance the texture of the cookie while preventing the bitter taste of the saponin component of sprouted ginseng from being felt. The sprouted barley and sprouted ginseng are safe for the human body because they do not contain pesticides, and their high content of saponins and ginsenosides can provide the effective efficacy of sprouted barley and sprouted ginseng to sprouted barley ginseng slug cookies, and the texture, palatability and physical properties of cookies The smell of slugs can be naturally masked with the subtle scent of sprouted barley and sprouted ginseng without compromising the back, and the preference can be significantly improved by not adding any other artificial fragrance. Therefore, the sprouted barley ginseng slug cookie of the present invention is harmoniously combined with sprouted barley, sprouted ginseng and slug to reinforce useful nutritional ingredients, while not feeling the odor of ginseng and the bitter taste of ginseng at all, the cookie's texture is excellent and there is no odor and taste It is expected that it can be used as a simple nutritious snack or meal replacement, as people of all ages can enjoy it without any objection.

Hereinafter, the present invention will be described in more detail.

The present invention provides a method for producing sprouted barley ginseng slug cookie comprising the following steps:

(S1) preparing flour;

(S2) preparing sprouted barley powder;

(S3) preparing sprout ginseng powder;

(S4) preparing slug powder;

(S5) mixing butter, sugar and eggs in a blender;
(S6) kneading by adding flour, barley sprout powder, sprout ginseng powder and slug powder to the mixture of step (S5);

In the step (S5), the first dough is obtained by whipping softly using 20 to 25 parts by weight of butter and then adding 20 to 25 parts by weight of sugar, and then adding 15 to 20 parts by weight of eggs 2 to 3 times and adding the foam in a blender The step (S6) is a step of kneading by adding 100 parts by weight of wheat flour, 50 to 55 parts by weight of sprouted barley powder, 1 to 5 parts by weight of sprouted ginseng powder and 1 to 5 parts by weight of slug powder to the obtained foam,

(S7) forming the dough prepared in step (S6) into a cookie shape;

(S8) putting the cookie molded in step (S7) into a cookie oven and baking at 160 to 180° C. for 15 to 20 minutes; and

(S9) cooling the cookie baked in the step (S8).

The sprouted barley ginseng slug cookie of the present invention has excellent texture while reinforcing nutrients because slugs having cold properties and sprout ginseng, a food ingredient with warm properties, are well mixed with each other. In addition, the fresh flavor and taste of sprouted barley can further enhance the texture of the cookie while preventing the bitter taste of the saponin component of sprouted ginseng from being felt. The sprouted barley and sprouted ginseng are safe for the human body because they do not contain pesticides, and their high content of saponins and ginsenosides can provide the effective efficacy of sprouted barley and sprouted ginseng to sprouted barley ginseng slug cookies, and the texture, palatability and physical properties of cookies The smell of slugs can be naturally masked with the subtle scent of sprouted barley and sprouted ginseng without compromising the back, and the preference can be significantly improved by not adding any other artificial fragrance.

The flour used in the sprouted barley ginseng slug cookie of the present invention is made from the endosperm part of wheat. It is milled on a large scale by a roll mill in a mill, and the amount of flour obtained from wheat, which is a raw material, is generally about 70-75%.

Flour does not contain wheat husks and seeds. In the past, wheat was made on a small scale using a mortar mill or a small mill, but it is milled on a large scale using a roll mill in a mill.

A commonly used milling method is roll milling. It is ground by passing the wheat grains several times between two rollers rotating in opposite directions at different speeds. Each time, the wheat grains are passed through a sieve to separate the flour from the bran. There are two types of rollers: a brake roll with grooves on the surface and a smooth surface roll with a smooth surface. The former serves to coarsely crush the wheat to obtain small grains of the epidermis and milk, while the latter serves to crush the grains more finely.

The sprouted barley used in the sprouted barley ginseng slug cookie of the present invention contains abundant nutrients such as natural antioxidants, beta-carotene, biological enzymes, calcium, iron, and chlorophyll, among which living chlorophyll regenerates DNA cells, Helps reduce blood sugar, improve skin health, and treat arthritis. In addition, it prevents blood clotting, helps with asthma treatment, prevents cancer, prevents cancer exacerbation, prevents diabetes and reduces LDL cholesterol, which is bad cholesterol. In addition, sprouted barley is a crop with very high mineral content such as calcium and potassium. It is rich in functional ingredients such as policosanol, which is effective in improving diabetes and cholesterol, and saponarin, which is good for improving liver function and strengthening blood sugar. It is known as a nutritionally excellent food source because of its high content of inorganic components, as well as vitamin B1 and vitamin C, saponarin, lutonarin, and isovitexin.

According to one embodiment of the present invention, the sprouted barley may be dried and powdered.

Panax ginseng Sprout used in the sprouted barley ginseng slug cookie of the present invention is widely used as a well-being vegetable that can be consumed from the leaf to the root. Sprout ginseng has a higher saponin content in leaves and stems than roots, and no pesticides are used during the process of growing sprout ginseng, so you can consume it without worrying about pesticides. Sprout ginseng is grown by hydroponically growing ginseng less than 2 years old for 2 to 4 months. Sprout ginseng, unlike general ginseng, has more beneficial components in the leaves than in the roots. In particular, in order to ingest the ginsenoside Rh1, which comes only from the leaves, it is characterized by taking the whole leaf along with the root. The total ginsenoside content of sprouted ginseng leaves is 140.8-180 mg/g, which is 9 times higher than that of rhizomes, and the vitamin C content is also high at 65.9 mg/g. In addition, ginsenosides are contained 8 times more in the stems and leaves of sprouted ginseng than in general ginseng, so it is rich in nutritional value.

According to one embodiment of the present invention, the sprouted ginseng may be dried and powdered for use.

The slug used in the sprouted barley ginseng slug cookie of the present invention is a white-spotted flower chafer (Protaetiabrevitarsisseulensis) larva, which has been used medicinally for a long time. is being used

According to one embodiment of the present invention, the slugs are powdered and used according to a method comprising the following steps:

(1) selecting 3 instar slugs, providing a feed containing glutinous rice powder for 2 to 4 days and fasting them to remove feces and then fasting them for 1 day;

(2) washing the slugs fasted in step (1);

(3) heating water with ginger added to 100° C. and then boiling the slugs washed in step (12) for 35 to 45 seconds;

(4) drying the slugs boiled in step (3) and then treating the roast; and

(5) pulverizing the slugs treated in step (4) to obtain slug powder.

According to one embodiment of the present invention, in step (1), feces can be completely removed by selecting 3 instar slugs and fasting them by providing a feed containing glutinous rice for 2 to 4 days. By providing a feed containing glutinous rice containing a large amount of plant fiber as food for the slugs, the organs of the slugs are induced to be naturally cleaned, and even toxicity remaining in the organs of the slugs can be removed. Then, the slugs from which the feces have been completely removed are fasted again for 1 day to completely remove the odor of slugs generated in the feces.

According to one embodiment of the present invention, in step (2), it is characterized in that the fasted slugs are washed. The washing process can remove foreign substances attached to the skin of the slugs using water at 25 to 30°C.

According to one embodiment of the present invention, in step (3), the water added with ginger is heated to 100° C., and then the washed slugs are boiled for 35 to 45 seconds. At this time, the ginger is preferably added in an amount of 1 to 10 parts by weight based on 100 parts by weight of water, and by heating the water to which the ginger is added to a temperature of 100° C. Toxins and odors can be completely removed.

According to one embodiment of the present invention, in the step (4), it is characterized in that the boiled slugs are dried and then roasted. The drying process is a process of drying the slugs at a temperature of 55 to 65° C. for 22 to 26 hours, and is a process of evaporating moisture in the body of the slugs to enhance weakness through the slugs. At this time, if the slugs are dried at less than 55 ℃, the drying time of the slugs may take too long, which may decrease the efficiency. .

Then, the dried slugs are roasted for 20 to 40 minutes. It is possible to sterilize slugs due to such a roasting treatment to enable safe eating.

According to one embodiment of the present invention, in step (5), the slugs treated above are pulverized with a grinder to obtain slug powder. At this time, the slugs are pulverized to 80 to 100 mesh and processed into a powder form.

According to one embodiment of the present invention, 50 to 55 parts by weight of the sprouted barley powder prepared in the step (S2) with respect to 100 parts by weight of the prepared flour in the step (S1) of the method for producing the sprouted barley ginseng slug cookie of the present invention. , 1 to 5 parts by weight of the sprout ginseng powder prepared in the step (S2) and 1 to 5 parts by weight of the slug powder prepared in the step (S3) are added.

The sprouted barley ginseng slug cookie of the present invention has excellent texture while reinforcing nutrients because slugs having cold properties and sprout ginseng, a food ingredient with warm properties, are well mixed with each other. In addition, the fresh flavor and taste of sprouted barley can further enhance the texture of the cookie while preventing the bitter taste of the saponin component of sprouted ginseng from being felt. The sprouted barley and sprouted ginseng are safe for the human body because they do not contain pesticides, and their high content of saponins and ginsenosides can provide the effective efficacy of sprouted barley and sprouted ginseng to sprouted barley ginseng slug cookies, and the texture, palatability and physical properties of cookies The smell of slugs can be naturally masked with the subtle scent of sprouted barley and sprouted ginseng without compromising the back, and the preference can be significantly improved by not adding any other artificial fragrance.

When the sprouted barley powder is used in an amount of less than 50 parts by weight based on 100 parts by weight of the wheat flour, it is difficult to obtain the fresh and fresh flavor of the sprouted barley ginseng slug cookie and the texture of the cookie, and when used in an amount of more than 55 parts by weight, The color of the sprouted barley ginseng slug cookie is green, and there is a risk of lowering the preference.

If the sprouted ginseng powder is less than 1 part by weight based on 100 parts by weight of wheat flour, it is difficult to obtain the odor removal effect of the added slugs, and when the added amount of sprouted ginseng powder exceeds 5 parts by weight, the characteristic bitter taste of ginseng is added and rather preference There is a risk of dropping

If the slug powder is less than 1 part by weight based on 100 parts by weight of the flour, it is difficult to add the nutrients of the added slugs, and when the amount of the slug powder added exceeds 5 parts by weight, a peculiar odor of the slugs is added and there is a risk of lowering the preference there is

The butter used in the sprouted barley ginseng slug cookie of the present invention is made by whipping milk or cream and is pale yellow. Butter, as a high-calorie food, produces about 715㈈ per 100g. Very high in milk fat or butter fat (at least 80%) and low in protein. It has a significant amount of vitamin A and D, and contains calcium and India. The color of butter is due to carotene and other fat-soluble pigments dissolved in fat.

The sugar used in the sprouted barley ginseng slug cookie of the present invention is a disaccharide in which glucose (α-D-glucopyranose) and fructose (β-D-fructofuranose) are combined by 1→2 glycosidic bonds. This type of sugar is made from sugar cane or sugar beet, and has a sweet taste and is easily soluble in water. It is sometimes made from sugar palm trees or candy maple trees, but in Korea, these plants cannot be cultivated, so raw sugar is imported to make sugar. The stalks of sugar cane or the roots of beets are machined, crushed, and juiced. Raw sugar is made by boiling this juice in a pot and making crystals. This raw sugar is dissolved in water to remove impurities and then boiled again to form white sugar.

Sugar is divided into crude sugar and refined sugar according to the degree of refining, and white sugar, brown sugar, and brown sugar according to the method of removing impurities. In addition, it is divided into powdered sugar, sugar cubes, and ice sugar according to the processing type, and is classified into sucrose, beet sugar, pungsu sugar, palm sugar, and nosok sugar according to the manufacturing raw material.

The outer surface of the egg used in the sprouted barley ginseng slug cookie of the present invention is wrapped in a hard shell (egg shell), and there are two layers of the inner shell inside. There are many small holes in the outer shell, so it breathes through those holes. In addition, as time passes, carbon dioxide and moisture evaporate through this hole, and microorganisms penetrate and the contents are quickly mixed. On one side of the two-layered inner shell, there is a nest, which is small when it is a freshly laid egg, but gradually increases as the moisture and carbon dioxide evaporate over time.

There is an egg white inside the inner shell, a thin white around the outer shell and yolk (yolk), and a hard white in the middle. The yolk is surrounded by a thin membrane and both ends are fixed with a rope. The proportion of each component is 11% shell, 58% egg white, and 31% yolk.

The protein in eggs is very nutritious. The protein of the egg white consists of 6 types including ovalbumin, conalbumin, ovomucoid, globulin, ovomucin, and avidin. It is composed of two types, lipovitellin and lipovitellenin.

When the whites are heated and cooked, the translucent ones turn white. The whites that do not burn water begin to harden at 60°C, and stop flowing at 62°C. Unwatered yolk begins to harden at 65°C and hardens to the point where it does not flow when it exceeds 70°C. Egg protein does not harden without salt, and adding water or sugar to the egg raises the coagulation temperature.

According to one embodiment of the present invention, it is characterized in that the butter, sugar and eggs are mixed and foamed in a blender. For example, based on the weight of the entire cookie dough, gently loosen using 20 to 25 parts by weight of butter, and then whipping while adding 20 to 25 parts by weight of sugar to obtain a first dough, then 15 to 20 parts by weight of eggs 2 to 3 Make a second cookie dough by making bubbles in a blender while adding them in portions. Next, the prepared mixture powder of wheat flour, sprouted barley, sprouted ginseng and slugs is added to the secondary cookie dough in an amount of 50 to 80 parts by weight based on the weight of the total cookie dough, and lightly mixed to complete the cookie dough, There is no particular limitation on the method for preparing such a dough.

Additional spices and the like may be additionally added to the cookie dough as long as it does not affect the purpose of the present invention.

According to one embodiment of the present invention, in step (S7) of the manufacturing method of sprouted barley ginseng slug cookie of the present invention, the dough prepared above is molded into a cookie shape.

According to one embodiment of the present invention, in step (S8) of the method for manufacturing sprouted barley ginseng slug cookie of the present invention, the cookie molded above is placed in a cookie oven and baked at 160 to 180° C. for 15 to 20 minutes do it with

According to one embodiment of the present invention, in the step (S9) of the method for manufacturing sprouted barley ginseng slug cookie of the present invention, in the step of cooling the baked cookie, the baked cookie is heated at room temperature for 50 minutes to 1 hour and 10 minutes. After cooling, wrap in pre-prepared packaging.

Meanwhile, in the present invention, there is provided a sprouted barley ginseng slug cookie prepared according to the above manufacturing method.

The sprouted barley ginseng slug cookie of the present invention has excellent texture while reinforcing nutrients because slugs having cold properties and sprout ginseng, a food ingredient with warm properties, are well mixed with each other. In addition, the fresh flavor and taste of sprouted barley can further enhance the texture of the cookie while preventing the bitter taste of the saponin component of sprouted ginseng from being felt. The sprouted barley and sprouted ginseng are safe for the human body because they do not contain pesticides, and their high content of saponins and ginsenosides can provide the effective efficacy of sprouted barley and sprouted ginseng to sprouted barley ginseng slug cookies, and the texture, palatability and physical properties of cookies The smell of slugs can be naturally masked with the subtle scent of sprouted barley and sprouted ginseng without compromising the back, and the preference can be significantly improved by not adding any other artificial fragrance.

Therefore, the sprouted barley ginseng slug cookie of the present invention is harmoniously combined with sprouted barley, sprouted ginseng and slug to reinforce useful nutritional ingredients, while not feeling the odor of ginseng and the bitter taste of ginseng at all, the cookie's texture is excellent and there is no odor and taste It is expected that it can be used as a simple nutritious snack or meal replacement, as people of all ages can enjoy it without any objection.

Hereinafter, examples and the like will be described in detail to help the understanding of the present invention. However, the embodiments according to the present invention may be modified in various other forms, and the scope of the present invention should not be construed as being limited to the following examples. The embodiments of the present invention are provided to more completely explain the present invention to those of ordinary skill in the art.

<Example 1> Preparation of sprouted barley ginseng slug cookies

Flour, sprouted ginseng and sprouted barley were dried and then pulverized to prepare sprouted ginseng powder and sprouted barley powder.

On the other hand, 3rd instar slugs were obtained and fasted while providing feed containing glutinous rice powder for 3 days to remove all of the slug's excrement and toxins remaining in the slug's organs, and then fasted for another 1 day to eliminate the slug odor from feces. It was completely removed and washed with water at 25 to 30° C. to remove foreign substances attached to the skin of the slugs. Next, 3 g of ginger was added to 100 mL of water, heated to 100° C., and then the slugs were boiled for 40 seconds to sterilize to completely remove toxins and odors remaining on the slugs' epidermis.

Then, the slugs were dried at a temperature of 60° C. for 24 hours to evaporate moisture in the body of the slugs, and then treated with scorching for 30 minutes to sterilize the slugs to enable safe eating. The roasted slugs were pulverized to 80 to 100 mesh and powdered.

Then, butter, sugar and eggs were mixed and foamed in a blender, and then, 52 parts by weight of sprouted barley powder, 3 parts by weight of sprouted ginseng powder and 3 parts by weight of slug powder were added to 100 parts by weight of the flour and kneaded.

The dough was molded into a cookie shape, put in an oven, baked at 160 to 180° C. for 15 to 20 minutes, and then cooled at room temperature for 50 to 1 hour and 10 minutes to obtain sprouted barley ginseng slug cookies.

<Comparative Example 1>

Cookies were prepared in the same manner as in Example 1, except that sprouted ginseng was not used.

<Comparative Example 2>

Cookies were prepared in the same manner as in Example 1, except that sprouted barley was not used.

<Comparative Example 3>

Cookies were prepared in the same manner as in Example 1, except that slugs were not used.

<Test Example 1> Analysis of ginsenoside content

The total contents of ginsenoids Rg1, Rg2, Rg3, Re, Rb1, Rf and Rd contained in sprouted barley ginseng slug cookies according to the present invention were analyzed. After dissolving 100 mg each of the sprouted barley ginseng slug cookie of Example 1 and the cookie powder of Comparative Examples 1 to 3 in 5 ml of 30% by volume methanol, an extract was prepared by irradiating ultrasonic waves for 25 minutes. After centrifuging the extract and filtering the supernatant with a 0.45 μm syringe filter, 10 μL was taken as a sample solution and analyzed by HPLC, as shown in Table 1 below.

HPLC conditions are as follows.

1) HPLC: Agilent 1200 series with MWD (Multi-Wavelength Detector)

2) Detector: UV 203 nm

3) Column: Phenomenex Luan C18 (4.6 ㅧ 250 mm, 5 μm pore size)

4) Column temp.: 30 ㅀC

5) Mobile phase: Deionized water (A) / Acetonitrile (B) as the gradient elution = Initiation 20% B, 3 min - 20% B, 12 min - 30% B, 17 min - 35% B, 24 min - 40 % B, 28 min - 42% B, 42 min - 45% B, 47 min - 60% B, 52 min - 60% B, 55 min - 30% B, 60 min - 20% B

6) Flow rate: 0.8 mL/min

7) Injection: 10 μ

Ginsenoid total content (㎍/g) Example 1 135 Comparative Example 1 81 Comparative Example 2 46 Comparative Example 3 123

As shown in Table 1, the sprouted barley ginseng slug cookie of Example 1 had a significantly higher total content of ginsenoids Rg1, Rg2, Rg3, Re, Rb1, Rf and Rd compared to the cookies of Comparative Examples 1 to 3 could check

<Test Example 2> Measurement of polyphenol content and antioxidant properties

In order to measure the polyphenol content and antioxidant properties of sprouted barley ginseng slug cookies according to the present invention, DPPH radical scavenging ability and ABTS radical scavenging ability were measured, and are shown in Table 2 below.

Sample solutions of the sprouted barley ginseng slug cookie of Example 1 and the cookies of Comparative Examples 1 to 3 were prepared, 0.1 mL of the sample solution and 0.7 mL of distilled water were mixed, and 0.1 mL of Folin & Ciocalteu's phenol reagents was added. After 5 minutes, 0.6 mL of a 7 wt% Na2CO3 aqueous solution was added, stirred sufficiently, and then reacted at 25°C for 90 minutes. After the reaction, the absorbance was measured by using a UV/Vis Spectrophotometer (DU-730, Bekman) at 750 nm as a control for the group not containing the sample. It was calculated from the calibration curve obtained using gallic acid as a standard material.

1 mL of DPPH solution (1.5ㅧ10-4) was added to 4 mL of the sample solution, stirred, and then left in the dark for 30 minutes, and absorbance was measured at 517 nm. The absorbance of the control group to which ethanol was added instead of the sample solution was also measured to indicate the DPPH radical scavenging activity as a percentage, and was repeated three times and expressed as the average value and standard deviation.

ABTSㅇ+solution was activated by leaving a mixture of potassium persulfate (2.45 mM) and ABTS (7.0 mM) at room temperature for 12 to 16 hours before use. 70 μL of the sample solution was taken, 200 μL of distilled water was added, and 30 μL of ABTS+ solution was reacted for 20 minutes. ABTS radical scavenging activity was expressed as a percentage and was repeated 3 times and expressed as an average value and standard deviation.

Polyphenol content
(mg·GAE/g) DPPH radical scavenging ability
(10 mg/mL, %) ABTS radical scavenging ability
(10 mg/mL, %) Example 1 6.22±0.08 98.6±0.13 93.8±3.04 Comparative Example 1 3.61±0.24 54.7±0.26 52.7±2.32 Comparative Example 2 3.54±0.27 45.6±0.76 48.6±1.24 Comparative Example 3 4.62±0.06 66.6±0.34 65.3±0.54

As shown in Table 2, the sprouted barley ginseng slug cookie of Example 1 had an increased polyphenol content of 1.5 to 2 or more compared to the cookies of Comparative Examples 1 to 3, and in particular, the DPPH radical scavenging activity and ABTS radical scavenging activity were It was confirmed that the antioxidant properties increased significantly.

<Test Example 3> Check the color of cookies

In order to check the chromaticity of the sprouted barley ginseng slug cookie of Example 1 and the cookies of Comparative Examples 1 to 3, the redness, yellowness, and lightness were checked and shown in Table 3 below.

Using a normal cookie as a control, the brightness (L) was set to 78 to 80, the redness (a) value was 0 to 1.5, and the yellowness (b) value was 22.9 to 24.9 as quality indicators.

The chromaticity of the cookie was measured three times repeatedly using CM-2600d (Chroma Meter, Konica Minolta Holdings, Inc., Tokyo, Japan) to obtain lightness, redness, and yellowness. The standard white plate used at this time was L=97.1, a=-0.06, and b=0.17.

brightness redness yellowness control 75 2 12 Example 1 77 2 13 Comparative Example 1 75 2 11 Comparative Example 2 74 2 11 Comparative Example 3 74 2 10

As shown in Table 3 above, both the sprouted barley ginseng slug cookie of Example 1 and the cookies of Comparative Examples 1 to 3 showed similar values of brightness, redness, and yellowness to the cookies of the control group. It was confirmed that the addition of , did not change the brightness, redness, and yellowness, and did not have an effective effect on the preference.

<Test Example 4> Cookie hardness analysis

The hardness of the cookie was measured repeatedly 10 times with a Texture Analyzer (CT3, Brookfield Engineering Laboratories, Inc., Middleborough, Massachusetts, USA). For the measurement conditions, a 2 mm cylinder probe (Part No. TA39) was used for the probe, and the analysis conditions were pre test speed 1.0 mm/sec, post test speed 1.0 mm/sec, test type compression, trigger load 4.5 g, test speed 0.5 mm/sec, return speed 0.5 mm/sec, test distance 5.0 mm, holding time 0 sec, cycle count 1. A hardness of 2000 to 2500 g/cm ² was set as an index of quality.

control Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Hardness 2110 2112 2123 2135 2012

As shown in Table 4, the sprouted barley ginseng slug cookie of Example 1 had a hardness similar to that of the control, while the cookies of Comparative Examples 1 and 2 showed slightly higher hardness compared to the hardness of the control, whereas the cookies did not contain slugs. It was determined that the cookie of Comparative Example 3, which does not show a path too low, may reduce the preference.

From this, it was confirmed that the sprouted barley ginseng slug cookie prepared according to the present invention could exhibit appropriate hardness by harmonious mixing of sprouted barley, sprouted ginseng and slug.

<Test Example 5> Sugar content analysis

The sugar content of the cookie was measured using a saccharometer (PAL-1, Atago, Japan) as the filtrate, after grinding the cookie in a grinder, adding distilled water to 5 g, shaking it for 1 hour, and filtering it on filter paper (Watman No 1) after extraction. 5 is shown. A sugar content of 2.0 to 3.0% was set as an index of quality.

control Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Sugar content (%) 2.5666 2.2112 2.6455 2.6135 2.6246

As shown in Table 5, it was confirmed that the sprouted barley ginseng slug cookie of Example 1 had a lower sugar content than the control.

From this, it was confirmed that the sprouted barley ginseng slug cookie prepared according to the present invention has a low sugar content by a harmonious mixture of sprouted barley, sprouted ginseng and slug, and thus is a nutritious snack that can increase the preference.

<Test Example 6> Sensory test

Sensory quality evaluation was performed on the color, flavor, taste, texture and overall preference of the sprouted barley ginseng slug cookie of Example 1 and the cookies prepared in Comparative Examples 1 to 3. Forty sensory inspectors with sensory discrimination ability of this food were selected and the sensory quality was evaluated by a 9-point scoring method (9 points: very good, 7 points: good, 5 points: average, 3 points: slightly bad, 1 point: very bad). For sensory test results, significant differences between each sample were verified by Duncan's multiple range test at the 5% level using ANOVA. The results are shown in Table 6 (mean value ± standard deviation) below.

Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 color 8.82±1.56 5.56±1.13 5.51±1.22 3.12±1.25 incense 8.95±1.23 3.01±1.11 3.23±1.23 4.72±1.24 taste 8.89±1.17 3.36±1.15 3.11±1.22 4.55±1.17 texture 8.84±1.12 5.32±1.45 5.28±1.27 3.19±1.31 overall sign 8.89±1.73 4.06±1.27 4.23±1.31 4.51±1.37

As shown in Table 6, the sprouted barley ginseng slug cookie of Example 1 prepared according to the present invention was evaluated to have very high color, flavor, taste, texture and overall preference compared to the cookies of Comparative Examples 1 to 3.

Specifically, the cookie of Comparative Example 1 not containing sprouted ginseng did not shield the bad smell of slugs, and thus received a very poor evaluation compared to the sprouted barley ginseng slug cookie of Example 1 in terms of flavor and taste.

In addition, the cookie of Comparative Example 2 not containing sprouted barley had the inherent bitter taste of ginseng as it is, and likewise received a very low evaluation compared to the cookie of Example 1 in terms of flavor and taste.

On the other hand, in the case of the cookie of Comparative Example 3, it did not contain slugs, so it had an excessive green feeling and did not have a firm texture of the flesh, so in terms of color and texture, it received a remarkably low evaluation compared to the sprouted barley ginseng slug cookie of Example 1.

From this, the sprouted barley ginseng slug cookie of Example 1 of Example 1 is made of ginseng sprouted ginseng and sprouted barley, which are ingredients with warm properties, to the slugs having cold properties. It was confirmed that anyone can consume it as a high-nutrition health food without any objection or side effects.

As described above in detail a specific part of the present invention, for those of ordinary skill in the art, this specific description is only a preferred embodiment, and it is clear that the scope of the present invention is not limited thereto. Accordingly, the substantial scope of the present invention will be defined by the appended claims and their equivalents.

Claims (6)

(S1) preparing flour;
(S2) preparing sprouted barley powder;
(S3) preparing sprout ginseng powder;
(S4) preparing slug powder;
(S5) mixing butter, sugar and eggs in a blender;
(S6) kneading by adding flour, barley sprout powder, sprout ginseng powder and slug powder to the mixture of step (S5);
In the step (S5), the first dough is obtained by whipping softly using 20 to 25 parts by weight of butter, then adding 20 to 25 parts by weight of sugar, and then adding 15 to 20 parts by weight of eggs 2 to 3 times and adding them in a blender while foaming The step (S6) is a step of kneading by adding 100 parts by weight of wheat flour, 50 to 55 parts by weight of sprouted barley powder, 1 to 5 parts by weight of sprouted ginseng powder and 1 to 5 parts by weight of slug powder to the obtained foam,
(S7) forming the dough prepared in step (S6) into a cookie shape;
(S8) putting the cookie molded in step (S7) into a cookie oven and baking at 160 to 180° C. for 15 to 20 minutes; and
(S9) comprising the step of cooling the cookie baked in the step (S8),
The step of preparing the slug powder in the step (S4) is
(1) selecting 3rd instar slugs, providing a feed containing glutinous rice powder for 2 to 4 days and fasting them to remove feces and then fasting them for 1 day;
(2) washing the slugs fasted in step (1);
(3) heating water with ginger added to 100° C. and then boiling the slugs washed in step (2) for 35 to 45 seconds;
(4) drying the slugs boiled in the step (3) and then treating the roast; and
(5) pulverizing the slugs treated in step (4) to obtain slug powder,
Cooling in the step (S9) is a method of manufacturing sprouted barley ginseng slug cookies, characterized in that the baked cookies are cooled at room temperature for 50 minutes to 1 hour and 10 minutes.
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