KR102589591B1 - Mothod for manufacturing grain cookie with enhanced storability - Google Patents

Abstract

The present invention relates to a method for manufacturing grain cookies with improved storage properties.
Grain cookies prepared according to the present invention have stickiness, improved texture, and improved storability by suppressing fat rancidity.

Description

{Mothod for manufacturing grain cookie with enhanced storability}

The present invention relates to a method for manufacturing grain cookies with improved storage properties.

Cookies are dry snacks made by mixing wheat flour as the main ingredient with fat, milk, butter, eggs, sugar, flavorings, etc., kneading the dough, and baking it in molds of various shapes. They are one of the national snacks enjoyed by everyone regardless of children, students, and adults. It is one.

Meanwhile, the needs of domestic and foreign consumers for well-being foods are increasing, but cookies currently on the market are very high in calories, contain high levels of saturated fatty acids and cholesterol that cause cardiovascular disease, and contain EPA (eicosapentaenoic acid, 20:5n-3). ) and DHA (docosahexaenoic acid, 22:6n-3), are very low in omega-3 fatty acids, and are low in minerals such as calcium and essential amino acids related to growth such as lysine, satisfying consumers' needs for well-being foods. I can't do it. In this regard, the development of cookies with enhanced health functionality and nutrition that takes consumer needs into account is urgently needed.

Chinese pearl barley is a naturalized plant native to China and is cultivated as a medicinal crop. In particular, the seeds are called uiyiin (薏苡仁), and are eaten as tea or used medicinally for edema, neuralgia, rheumatism, bladder stones, etc. because they have diuretic, analgesic, antispasmodic, and tonic effects. The raw leaves are used as tea, and the roots of the coix plant are used for jaundice and neuralgia. The leaves on the stem are also used as feed. As is well known, the ingredients of this coix fruit (coix rice) consist of 18% protein, 7% fat, 50% starch, and 2% ash. It is used to relieve body pain, sore shoulders, and rough skin. It is also used to remove edema and warts, and is also used as a tonic for patients with pulmonary tuberculosis and pleurisy. The fruit itself is used medicinally in the private sector. Due to these efficacy of coix, it is usually made into coix wine, coix porridge, coix tea, etc. and consumed as a health food for those with weak constitutions.

In addition, oats are one of the top 10 superfoods selected by Time magazine in 2002. They contain 16% protein, 6% fat, and 2% ash, and are a representative product rich in beta-glucan, a type of dietary fiber, and essential amino acids. It is a healthy grain. Due to the nutritional value of oats, it is one of the grains widely used in processed forms such as cereals, porridge, and bread. The peel part of the fruit is used, and the peel contains about 10% to 30% of hydroxycitric acid (HCA), a functional ingredient. According to the Ministry of Food and Drug Safety, consuming 750 mg to 2,800 mg of Garcinia cambogia extract per day based on the content of HCA, a functional ingredient, is recognized for its functionality, as it inhibits the synthesis of carbohydrates into fat and helps reduce body fat. . In this way, oat dietary fiber and Garcinia cambogia extract have various physiologically active functions, and at the same time, when consumed, they can effectively manage cholesterol, blood sugar, and body fat, which are the main causes of modern adult diseases, so they are recommended for adults.

However, grains with high fat content, such as coix and oats, go rancid quickly, making processing and distribution difficult.

Accordingly, there is a need for research on a method of producing grain cookies with improved storage properties and improved sensory properties by suppressing fat rancidity even when containing not only the above-mentioned general grains but also grains with high fat content such as coix and oats. .

KR 10-2049657 B KR 10-2010-0089631 A

The problem to be solved by the present invention is to provide a method for producing grain cookies with improved storage properties.

In order to achieve the above object, the present invention includes (1) a superheated steam treatment step of treating grains with superheated steam at a temperature of 130 to 170° C. for 1 to 120 minutes; (2) a grain powder manufacturing step of grinding the grain treated with superheated steam at low temperature at 10 to 50°C; (3) Preparation step of Aronia extract; (4) manufacturing step of cookie dough containing the grain powder obtained in step (2), aronia extract obtained in step (3), milk, sugar, salt, gum, and edible oil; (5) forming the prepared dough; and (6) baking the molded dough.

According to one embodiment of the present invention, the grain may be one or more types selected from oats, coix radish, and brown rice coix.

According to one embodiment of the present invention, before the superheated water vapor treatment step of step (1), (1-1) the grains are immersed in water to produce wet grains with a moisture content of 10 to 30% by weight based on the dry weight. Obtaining; and (1-2) a superheated steam treatment step of subjecting the wet grains to superheated steam at a temperature of 170 to 200° C. for 2 to 60 seconds.

According to one embodiment of the present invention, the grain powder in step (2) may have a size of 100 to 300 mesh.

According to one embodiment of the present invention, the aronia extract in step (3) may be extracted with water, a lower alcohol having 1 to 4 carbon atoms, or a mixed solvent thereof.

According to one embodiment of the present invention, the cookie dough in step (4) may include 5 to 30 parts by weight of aronia extract based on 100 parts by weight of the grain powder.

According to one embodiment of the present invention, the cookie dough in step (4) is made by mixing 50 to 120 parts by weight of liquefied edible oil and 20 to 100 parts by weight of sugar, and then adding 5 to 50 parts by weight of milk and grain powder to the mixture. It may be prepared by further mixing 100 parts by weight, 5 to 30 parts by weight of aronia extract, 1 to 10 parts by weight of gum, and 0.1 to 2 parts by weight of salt.

According to one embodiment of the present invention, the gums in step (4) are selected from guar gum, xanthan gum, gum arabic, cellulose gum, tragacanth gum, loggerhead bean gum, karaya gum, gati gum, tara gum and konjac gum. It may be a mixture of two types of gums at a weight ratio of 1:1-2.

Grain cookies prepared according to the present invention have stickiness, improved texture, and improved storability by suppressing fat rancidity.

Hereinafter, the present invention will be described in detail.

Throughout the specification, when a part “includes” a certain component, this does not mean excluding other components, but rather means that it can further include other components.

As used herein, the term "superheated water vapor" refers to water vapor above the saturation temperature heated to a temperature higher than 100°C, preferably 130°C, while maintaining the pressure of the saturated water vapor at atmospheric pressure. It has different heating characteristics from saturated water vapor, commonly called steam or steam.

The method for producing grain cookies with improved storability of the present invention includes (1) a superheated steam treatment step of subjecting grains to superheated steam at 130 to 170° C. for 1 to 120 minutes; (2) a grain powder manufacturing step of grinding the grain treated with superheated steam at low temperature at 10 to 50°C; (3) Preparation step of Aronia extract; (4) manufacturing step of cookie dough by mixing the grain powder obtained in step (2), the aronia extract obtained in step (3), milk, sugar, salt, gum, and edible oil; (5) forming the prepared dough; and (6) baking the formed dough.

In the present invention, the grain is not particularly limited, but may be one or more selected from white rice, brown rice, black rice, wheat, barley, sorghum, corn, oats, coix radish and brown rice coix, preferably oats, coix radish and brown rice. It may be one or more types selected from coix, and more preferably oats. The coix is obtained by removing the bran layer of brown rice coix.

In the present invention, the grain may have a crude fat content of 5 to 10% by weight. In the case of grains with a crude fat content in the above range, fat rancidity occurs faster than other grains.

In the production method of the present invention, before the superheated water vapor treatment step of step (1), (1-1) the grains are immersed in water to obtain wet grains with a moisture content of 10 to 30% by weight based on the dry weight. step; and (1-2) a superheated steam treatment step of subjecting the wet grains to superheated steam at a temperature of 170 to 200° C. for 2 to 60 seconds.

According to a preferred embodiment of the present invention, the immersion is in water at 10 to 70°C, preferably 5 to 50°C, more preferably 10 to 30°C for 5 to 120 minutes, preferably 5 to 60 minutes, further. Preferably, it may be performed for 5 to 30 minutes.

In addition, the wet grains can be treated with superheated steam at 170 to 200°C, preferably 180 to 190°C, for 2 to 60 seconds, preferably 5 to 30 seconds. It is more preferable that the temperature and time for treating the wet grain with superheated steam are within the above range in terms of the effect of improving the storability and sensory properties of the grain cookie.

Meanwhile, in the production method of the present invention, step (1) is performed by subjecting grains to superheated steam at 130 to 170°C, preferably 130 to 160°C, more preferably 130 to 140°C for 1 to 120 minutes, preferably Treatment is performed for 5 to 60 minutes, more preferably 10 to 40 minutes, and even more preferably 10 to 20 minutes.

It is preferable that the temperature and time for treating grains with superheated steam are within the above range in terms of improving the storability and sensory properties of grain cookies. If the temperature at which grains are treated with superheated steam is less than the above lower limit, the effect of suppressing fat rancidity of grains becomes insignificant, and if it exceeds the above upper limit, the destruction of the grain steel layer and the porousness of the internal structure rapidly progress, resulting in gelatinization. , As a result, the rancidity of the grain cookies progresses rapidly, the binding strength becomes weak and they become brittle, and cracks may appear on the surface of the cookies.

Additionally, in step (2), the grains treated with superheated steam are ground at low temperature at 10 to 50° C. to produce grain powder. At this time, the grain powder may have a size of 100 to 300 mesh, preferably 150 to 250 mesh, and more preferably 150 to 200 mesh. When the size of the grain powder is within the above range, the crunchy texture of the cookie can be maintained while reducing the characteristic crumbling foreign body sensation of the cookie.

According to a preferred embodiment of the present invention, the grain is maintained at a low temperature, for example, the temperature of the grinding space is 50 ℃ or less, preferably 10 to 50 ℃, and the input material can be pulverized to a particle size of 100 to 300 mesh. It is recommended to grind using a low-temperature grinder or a grinder with a cooler attached. The reason for grinding grains at low temperature using a low-temperature grinder or a grinder equipped with a cooler in the present invention is that when producing Up (Ultrafine powder) using a general grinder, the temperature of the grinding space is about 100 ℃ due to physical friction during grinding. As the temperature rises, fat rancidity may occur along with denaturation of proteins in grains that are sensitive to heat. Therefore, the outside of the grinder is cooled to -18 to -20 ℃ using a cooling system, and the temperature of the grinding space is maintained at 50 ℃ or less, preferably 10 to 50 ℃, thereby minimizing the loss of the active ingredients of the grain. It is desirable. In addition, it is preferable to grind grains at low temperature within the above temperature range in terms of improving the storage properties of grain cookies.

Additionally, in step (3), aronia extract is prepared.

The aronia is mixed with the extraction solvent at a weight ratio of 1:10 to 30, preferably 1:15 to 25, more preferably 1:18 to 22, and incubated at 65 to 95°C, preferably 70 to 90°C. The extract is prepared by extracting at 75 to 85°C for 1 to 10 hours, preferably 1 to 5 hours, and then concentrating under reduced pressure. If the weight ratio of the aronia and the extraction solvent is outside the above range, the active ingredient of aronia may be extracted in a small amount in the extract.

The extraction solvent for extracting the extract is water, lower alcohol having 1 to 4 carbon atoms, or a mixed solvent thereof. The lower alcohol may include 20 to 80% methanol, ethanol, butanol, or propanol.

The extraction solvent is not particularly limited, but an extract extracted with a 60 to 80% ethanol aqueous solution is preferred for improving the storage properties of grain cookies.

The aronia extract may be a fraction obtained by extracting aronia with water, a lower alcohol having 1 to 4 carbon atoms, or a mixed solvent thereof and refractionating the extract with a second organic solvent. Preferably, the Aronia extract may be a fraction obtained by re-fractionating the ethanol extract of Aronia with hexane, ethyl acetate, butanol, or water.

The term "extract" used herein when referring to Aronia includes not only the crude extract obtained by treatment with an extraction solvent, but also processed products of the Aronia extract. For example, aronia extract can be prepared in powder form by additional processes such as reduced pressure distillation and freeze-drying or spray-drying.

Additionally, in step (4), cookie dough is prepared by mixing the grain powder obtained in step (2), aronia extract, milk, sugar, salt, gum, and edible oil obtained in step (3).

In one embodiment of the present invention, the cookie dough may include 5 to 30 parts by weight of aronia extract based on 100 parts by weight of the grain powder.

According to a preferred embodiment of the present invention, the cookie dough is made by mixing 50 to 120 parts by weight of liquefied edible oil and 20 to 100 parts by weight of sugar, and then adding 5 to 50 parts by weight of milk, 100 parts by weight of grain powder, and the mixture. It may be prepared by further mixing 5 to 30 parts by weight of aronia extract, 1 to 10 parts by weight of gum, and 0.1 to 2 parts by weight of salt.

When gum is included as described above, the binding force within the grain cookie can become stronger, and the texture and texture of the cookie can be improved. If the gum content is less than the above lower limit, the expected effect due to the addition of gum may be minimal, and if it exceeds the above upper limit, it may become hard enough to be difficult to ingest.

The above gums are a mixture of two types of gums selected from guar gum, xanthan gum, gum Arabic, cellulose gum, tragacanth gum, loggerhead bean gum, karaya gum, gathi gum, tara gum and konjac gum at a weight ratio of 1:1-2. It may have been done. Specifically, the above gums can be used by mixing two types of gums at a weight ratio of 1:1-2, preferably guar gum and xanthan gum at a weight ratio of 1:1-2. If the content of xanthan gum based on guar gum is less than the lower limit, the hardness of the grain cookie may increase, and if it exceeds the upper limit, the hardness of the grain cookie will decrease and may easily break.

In addition, the cookie dough may additionally include 10 to 30 parts by weight of eggs based on 100 parts by weight of the grain powder in order to further increase the flavor of the cookie.

In addition, the cookie dough may additionally include 1 to 5 parts by weight of a dough leavening agent based on 100 parts by weight of the grain powder. The dough leavening agent is not particularly limited as long as it is used in ordinary cookie manufacturing, and may be, for example, baking powder.

In step (5), the prepared cookie dough is molded.

The prepared cookie dough can be molded after further resting at 2 to 5° C. for 0.2 to 3 hours. This step is preferable because it can improve flavor when manufacturing cookies.

And, in step (6), the cookie can be completed by baking the molded dough in an oven at 160 to 200° C. for 10 to 30 minutes. The oven may be an oven that has been preheated before use.

The grain cookie of the present invention prepared by the above method and containing grain and aronia extract treated with superheated steam suppresses fat rancidity, and is a grain cookie that does not contain grain and/or aronia extract treated with superheated steam. Compared to , not only is storage improved, but also sensory properties are improved.

Hereinafter, the present invention will be described in detail through examples, but the present invention is not limited to the following examples.

<Example>

Example 1: Preparation of grain cookies

1-1. Preprocessing steps

Oats (a rice oat variety produced in Jeongeup-si, Jeollabuk-do) were washed in water three times and then soaked in water at 30°C for 30 minutes to obtain wet oats with a moisture content of about 20% by weight based on dry weight. The wet oats were treated with superheated water vapor at 180°C for 30 seconds.

1-2. Superheated water vapor treatment stage

The pretreated oats were treated with superheated water vapor at 135°C for 16 minutes.

1-3. Oat powder manufacturing steps

The superheated steam-treated oats were first coarsely ground to a 10 mesh size using a household grinder (Hanil Electric Hood Processor). Thereafter, the coarsely ground oats were ground to a 150 mesh size using a grinder (silant cutter, USA) equipped with a cooler while maintaining the internal temperature of the grinder at approximately 20°C to obtain oat powder.

1-4. Aronia extract manufacturing steps

Aronia pulverized material and 70% ethanol aqueous solution were mixed at a weight ratio of 1:20 and extracted at 80°C for 3 hours to obtain an Aronia ethanol extract. The obtained extract was filtered, concentrated under reduced pressure, and powdered by freeze-drying for use.

1-5. Cookie dough manufacturing steps

For 100 parts by weight of oat powder obtained in 1-3 above, 60 parts by weight of butter, 12.5 parts by weight of milk, 35 parts by weight of sugar, 1 part by weight of salt, 20 parts by weight of aronia extract, 1.5 parts by weight of guar gum, 1.5 parts by weight of xanthan gum. Wealth was measured in advance.

After melting the butter in a double boiler, adding sugar and salt little by little, it was placed in a kneader (model 5K5SSA, Whirlpool Corp., St. Joseph, MI, USA) and mixed in two stages. After adding milk and mixing, oat powder, aronia extract, guar gum, and xanthan gum were added and mixed for 10 minutes to complete the dough.

1-6. Dough forming and baking steps

Place the dough in the refrigerator and rest for 30 minutes, mold it into a circular mold with a thickness of 0.5 cm and a diameter of 6 cm, and bake for 10 to 12 minutes in a 170°C oven (FDO-7102, Daeyoung Co., Seoul, Korea). After baking for a minute and cooling at room temperature, the oat cookies were completed. The completed cookies were stored in the refrigerator until just before the experiment.

Example 2: Preparation of grain cookies - pretreatment omitted

Oat cookies were prepared in the same manner as in Example 1, except that the pretreatment step of 1-1 was omitted.

Comparative Example 1: Untreated oats - no superheated steam treatment

Oat cookies were manufactured in the same manner as in Example 1, but using untreated oat powder that was not treated with superheated steam in the dough preparation steps 1-5.

Comparative Example 2: Normal Grinding

Oat cookies were manufactured in the same manner as in Example 1, but using oat powder ground to a 150 mesh size using a regular grinder instead of a grinder with a cooler in the oat powder production steps of 1-3.

Comparative Example 3: Omission of Aronia extract

Oat cookies were prepared in the same manner as in Example 1, except that the aronia extract was omitted in the dough preparation steps of 1-5.

4 in comparison: treated with superheated water vapor at 180℃

Oat cookies were manufactured in the same manner as in Example 1, except that in the superheated steam treatment step of 1-2, superheated steam was treated at 180°C instead of 135°C.

Comparative Example 5: Preparation of grain cookies - only guar gum added

Oat cookies were prepared in the same manner as in Example 1, except that 3 parts by weight of guar gum was added instead of 1.5 parts by weight of guar gum and 1.5 parts by weight of xanthan gum in the dough preparation steps of 1-5.

Comparative Example 6: Preparation of grain cookies - only xanthan gum added

Oat cookies were prepared in the same manner as in Example 1, except that 3 parts by weight of xanthan gum was added instead of 1.5 parts by weight of guar gum and 1.5 parts by weight of xanthan gum in the dough preparation steps of 1-5.

< Test example>

statistical processing

All statistical analyzes were performed using SPSS version 18.0 (IBM, Chicago, IL, USA). Differences in mean values between experimental groups (p <0.05) were determined using one-way ANOVA with Duncan's post-hoc test. The following experiments were each repeated at least three times, and each experimental data was expressed as mean and standard deviation (SD).

Test Example 1: Measurement of acid value of grain cookies

100 ml of ethanol:ether (1:2, v/v) mixed solution was added to 1 g of each sample according to the Examples and Comparative Examples to dissolve the sample, and then 2 to 3 ml of 1% phenolphthalein indicator was added. Next, it was titrated with 0.1 N potassium hydroxide (KOH)-ethanol solution, and the end point was when the solution remained pale red for 30 seconds. In the same way, a blank test was performed after adding 5 g of distilled water instead of the sample, and the acid value was calculated using the following formula and is shown in Table 1 below. The acid value was measured while the cookies were stored in the refrigerator.

[Equation 1]

V₁: Appropriate consumption amount (ml) of 0.1 N ethanolic potassium hydroxide solution in this test

V ₀ : Appropriate consumption amount (ml) of 0.1 N ethanolic potassium hydroxide solution in blank test

F: Titer of 0.1N KOH solution

S: Weight of sample (g)

* Number of mg of KOH equivalent to 1 ml of 0.1N KOH solution

division Sanga 1 day 3 days 5 days 10 days Example 1 0.286 0.389 0.594 0.853 Example 2 0.332 0.451 0.681 0.994 Comparative Example 1 0.853 0.957 1.235 1.791 Comparative Example 2 0.342 0.461 0.773 1.048 Comparative Example 3 0.705 0.886 1.349 1.963 Comparative Example 4 0.321 0.448 0.754 1.017 Comparative Example 5 0.852 1.154 1.278 1.561 Comparative Example 6 0.842 0.908 1.153 1.401

The downside of foods containing a lot of fat is the rancidity of the fat, and the expiration date is determined depending on the rancidity. Fresh oil is in the form of triglyceride, which is a combination of fatty acids and glycerol, but due to hydrolysis during storage, fatty acids are released and exist in the form of free fatty acids. Acid value is a measure of the amount of free fatty acids that are not in the form of glycerides. Acid value is a variable that changes depending on the preservation and heating of fats and oils, and is a necessary factor in determining the quality of fats and oils and foods containing fats and oils. In particular, it is a standard value indicating the degree of rancidity of fats and oils. The acid value in refined cooking oil is generally 1.0 or less. Anything higher than this means that it has been deteriorated or has a low degree of purification. Meanwhile, for cooking oil, the acid value is 1.0, but for cookies, the standard has not yet been set.

Looking at Table 1, it can be seen that the grain cookies manufactured according to the examples of the present invention have a lower acid value for 10 days compared to the comparative examples, so less rancidity occurs.

Through this, the shelf life of the grain cookies of the example can be extended compared to cookies of other groups.

Test Example 2: Measurement of peroxide value of cookies

Exactly 1 g of each sample according to the Examples and Comparative Examples was taken, placed in a rotating Erlenmeyer flask, dissolved by adding 25 mL of acetic acid:chloroform (3:2, v/v) mixed solution, and then dissolved in 1 mL of saturated potassium iodine (KI) solution. After addition, it was capped, shaken for 1 minute, mixed, and left in the dark for 10 minutes. 30 mL of distilled water was added to the left solution, capped, and shaken. Then, 0.5 mL of 1% starch solution was added as an indicator and titrated with 0.01N Na ₂ SO ₃ solution. A blank test was also conducted in the same way, and the end point was when the solution changed from blue-dark blue to colorless. The peroxide price was calculated based on the number of mg equivalents of peroxide in 1 kg of sample and is shown in Table 2 below. The peroxide value was measured while the cookies were stored in the refrigerator.

[Equation 2]

V₁: Appropriate consumption amount (ml) of 0.01N Na ₂ SO ₃ solution in this test

V ₀ : Appropriate consumption amount (ml) of 0.01N Na ₂ SO ₃ solution in blank test

F: Titer of 0.01N Na ₂ SO ₃ solution

S: Weight of sample (g)

division Peroxide value (meq/kg) 1 day 3 days 5 days 10 days Example 1 3.594 3.801 3.921 5.225 Example 2 3.711 3.989 4.163 5.546 Comparative Example 1 4.269 4.715 5.861 7.848 Comparative Example 2 3.826 4.012 4.216 5.564 Comparative Example 3 4.281 4.346 7.839 9.121 Comparative Example 4 3.844 4.025 4.237 5.589 Comparative Example 5 4.204 4.427 6.603 6.841 Comparative Example 6 3.852 4.093 6.345 6.452

Since auto-oxidation of fats and oils begins with the production of peroxide, the peroxide value, which represents the amount of peroxide produced, is the most reliable indicator of the degree of auto-oxidation. Since peroxide is reduced due to polymerization and decomposition at the same time as it is formed, the amount of peroxide actually measured as peroxide value is not the total amount of peroxide produced, but refers to the amount produced minus the amount reduced by decomposition, polymerization, etc., that is, the total remaining amount of peroxide. . In the initial stage of oxidation, the peroxide production rate is greater than the reduction rate, so the peroxide value increases with oxidation. However, as oxidation progresses further and peroxide accumulates, the decomposition rate is greater than the peroxide production rate, so the peroxide value appears to decrease. Therefore, the peroxide value can be said to be highly reliable in the early stages of auto-oxidation of oils and fats. Generally, in the case of vegetable oils, the peroxide value reaches 60 to 100 meq/kg, and in the case of animal oils, the time when the peroxide value reaches 20 to 40 meq/kg is considered the time when rancidity occurs, and the storage period up to that point is designated as the induction period. there is.

Looking at Table 2 above, it can be seen that the grain cookies manufactured according to the examples of the present invention have a lower peroxide value for 10 days compared to the comparative examples, so less rancidity occurs.

Through this, the shelf life of the grain cookies of the example can be extended compared to cookies of other groups.

Test Example 3: Whether cookies are rancid

Each cookie prepared in the above examples and comparative examples was stored at room temperature for about 8 weeks and then rancidity was measured, and the results are shown in Table 3 below.

The presence or absence of rancidity in the above cookies was indicated through a comprehensive test of taste, aroma, and visual inspection by 20 panelists (10 men and women each) with more than 3 years of sensory testing experience in the food-related field (○: No occurrence of rancidity, △: Rancidity suspected, ×: Rancidity occurred). Rancidity was measured while cookies were stored in the refrigerator.

division Rancid or not 1 week has passed 2 weeks have passed 3 weeks have passed 4 weeks have passed Example 1 ○ ○ ○ ○ Example 2 ○ ○ ○ ○ Comparative Example 1 ○ △ × × Comparative Example 2 ○ ○ ○ △ Comparative Example 3 ○ △ × × Comparative Example 4 ○ ○ ○ △ Comparative Example 5 ○ ○ △ × Comparative Example 6 ○ ○ △ ×

Looking at Table 3 above, it can be seen that the cookies manufactured in the examples of the present invention have excellent storage properties as they do not become rancid even when stored for a relatively long period of time compared to the cookies of the comparative examples manufactured by the conventional cookie manufacturing method.

Test Example 4: Measurement of cookie hardness

The hardness of the cookies was measured repeatedly 5 times using a Texture Analyzer (CT3, Brookfield Engineering Laboratories, Inc., Middleborough, Massachusetts, USA) and is shown in Table 4 below. At this time, the measurement conditions were a 2 mm cylinder probe (Part No. TA39), and the analysis conditions were pretest 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, and cycle count 1. The hardness was measured while the cookies were stored in the refrigerator.

division Hardness (g _f ) 1 day 3 days 5 days 10 days Example 1 720.5 821.0 867.5 889.0 Example 2 745.6 850.4 894.7 924.5 Comparative Example 1 586.0 697.5 723.5 758.0 Comparative Example 2 735.3 863.4 904.6 977.4 Comparative Example 3 736.2 865.6 927.8 1131.3 Comparative Example 4 651.1 725.3 778.6 793.1 Comparative Example 5 1197.0 1353.5 1477.5 1666.0 Comparative Example 6 643.0 713.5 765.0 780.0

As shown in Table 4, the grain cookies prepared according to the examples of the present invention were confirmed to have higher hardness than the cookies of Comparative Example 6 using only guar gum.

Meanwhile, it was confirmed that the cookies of Comparative Example 1, Comparative Example 4, and Comparative Example 6 had insufficient cohesion and broke easily compared to other cookies. In addition, the cookie of Comparative Example 5 had a higher hardness than the grain cookie of the Example, and the cookie was too hard, resulting in a decrease in preference.

That is, it was confirmed that the grain cookies manufactured according to the examples of the present invention had superior hardness for 10 days compared to the cookies of other groups.

Test Example 5: Sensory evaluation

Sensory evaluation of cookies according to the above examples and comparative examples was conducted.

A panel of 20 men and women with more than 3 years of experience in sensory testing in the food-related field was formed, and a preference test was conducted based on a 9-point scale (minimum 1 point, maximum 9 points), and statistical processing was performed using the SPSS 12.0 statistical program. was used and significance was verified at a significance level of p<0.05 using a multiple range test (DMR-test; Duncan multiple range test). The above evaluation results are shown in Table 5 below.

division Exterior color taste zest Texture overall preference Example 1 7.3 7.4 7.5 7.1 7.2 7.4 Example 2 7.1 7.2 7.2 6.6 6.8 6.9 Comparative Example 1 6.8 7.0 6.6 6.7 5.6 5.9 Comparative Example 2 6.9 7.0 6.9 6.8 6.9 6.8 Comparative Example 3 6.7 6.7 6.8 6.6 7.1 6.9 Comparative Example 4 6.8 6.9 6.9 6.8 5.8 6.2 Comparative Example 5 6.9 6.9 7.2 7.0 5.5 5.8 Comparative Example 6 6.9 7.0 7.3 6.9 5.4 5.6

Looking at Table 5 above, it was confirmed that the cookies of the Example had an overall preference higher than those of the Comparative Example. In particular, it was confirmed that the grain cookies of the examples had excellent taste and texture.

Although the present invention has been described in terms of the above-mentioned preferred embodiments, various modifications and variations can be made without departing from the gist and scope of the invention. Additionally, the appended claims cover such modifications or variations as fall within the subject matter of the present invention.

Claims (8)

(1) superheated steam treatment step of treating grains with superheated steam at 130 to 140°C for 10 to 20 minutes;
(2) a grain powder manufacturing step of grinding the grain treated with superheated steam at low temperature at 10 to 50°C;
(3) Preparation step of Aronia extract;
(4) manufacturing step of cookie dough containing the grain powder obtained in step (2), aronia extract obtained in step (3), milk, sugar, salt, gum, and edible oil;
(5) forming the prepared dough; and
(6) baking the formed dough,
The grain is one or more types selected from oats, coix radish, and brown rice coix,
Before the superheated water vapor treatment step of step (1),
(1-1) immersing grains in water to obtain wet grains with a moisture content of 10 to 30% by weight based on dry weight; and
(1-2) a superheated steam treatment step of treating the wet grains with superheated steam at a temperature of 170 to 200° C. for 2 to 60 seconds; manufacturing a grain cookie with improved storability, characterized in that it further comprises a pretreatment process comprising: method. delete delete According to paragraph 1,
A method for producing grain cookies with improved storability, characterized in that the grain powder in step (2) has a mesh size of 100 to 300. According to paragraph 1,
A method for producing grain cookies with improved storability, characterized in that the aronia extract in step (3) is extracted with water, lower alcohol with 1 to 4 carbon atoms, or a mixed solvent thereof. According to paragraph 1,
A method for producing grain cookies with improved storability, characterized in that the cookie dough in step (4) contains 5 to 30 parts by weight of aronia extract based on 100 parts by weight of the grain powder. According to paragraph 1,
The cookie dough in step (4) is made by mixing 50 to 120 parts by weight of liquefied edible oil and 20 to 100 parts by weight of sugar, and then adding 5 to 50 parts by weight of milk, 100 parts by weight of grain powder, and 5 to 5 to 100 parts by weight of aronia extract to the mixture. A method for producing grain cookies with improved storage, characterized in that they are manufactured by further mixing 30 parts by weight, 1 to 10 parts by weight of gum, and 0.1 to 2 parts by weight of salt. According to paragraph 1,
(4) The gums in step 1: 1-2 are two types of gums selected from guar gum, xanthan gum, gum arabic, cellulose gum, tragacanth gum, loggerhead bean gum, karaya gum, gathi gum, tara gum, and konjac gum. A method for manufacturing grain cookies with improved storability, characterized in that they are mixed at a weight ratio of.