KR20010068697A - Red pepper powder biscuits and manufacturing method - Google Patents

Red pepper powder biscuits and manufacturing method Download PDF

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Publication number
KR20010068697A
KR20010068697A KR1020000000735A KR20000000735A KR20010068697A KR 20010068697 A KR20010068697 A KR 20010068697A KR 1020000000735 A KR1020000000735 A KR 1020000000735A KR 20000000735 A KR20000000735 A KR 20000000735A KR 20010068697 A KR20010068697 A KR 20010068697A
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KR
South Korea
Prior art keywords
red pepper
pepper powder
cracker
powder
dough
Prior art date
Application number
KR1020000000735A
Other languages
Korean (ko)
Inventor
이훈무
Original Assignee
이훈무
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
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Publication date
Application filed by 이훈무 filed Critical 이훈무
Priority to KR1020000000735A priority Critical patent/KR20010068697A/en
Publication of KR20010068697A publication Critical patent/KR20010068697A/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Botany (AREA)
  • Inorganic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

PURPOSE: A method for preparing cracker by adding powdered red pepper to the dough is provided to serve hot taste of cracker containing capsaicin good for health. CONSTITUTION: The method includes the following steps of: (i) preparing 100g of wheat flour, 10-60g of sugar, 10-60g of butter, 2-10g of baking powder and 1-5% of salt ; (ii) mixing 5-100g of powdered red pepper containing 0.2-0.6% of capsaicin with 20-100g of raw egg; (iii) kneading the prepared materials with the mixed red pepper powder and egg to have 1-6% of salinity; (iv) forming the dough into a cracker shape and baking the cracker.

Description

고추가루건빵(고추가루크래커)의 제조방법{.}Manufacturing method of red pepper powder bread (black pepper cracker) {.}

본 발명은 건빵을 만들 때 원재료를 반죽할 단계에서 고추가루와 계란을 혼합한 것으로 반죽해 줌으로써 건빵 자체에서 고추가루의 매운 맛을 낼 수 있도록 한 것이다.The present invention is to make a spicy taste of red pepper powder in biscuit itself by kneading the mixture of red pepper powder and eggs in the step of kneading the raw materials when making biscuits.

여기서 계란이라 함은 박력분 100g당 날계란 20g-100g의 량을 의미하며 이하 계란이라 하고,Here, the egg refers to the amount of raw egg 20g-100g per 100g of force and is referred to as egg,

고추가루란 박력분 100g당 고추가루의 량은 5g-100g으로써 캡사이신은 0.2%-0.6%가 함유된 것을 의미하며 이하 고추가루라 한다.Red pepper powder is the amount of red pepper powder per 100g of force content is 5g-100g, which means that capsaicin contains 0.2% -0.6%.

원재료란 박력분 100g 당, 설탕 10g-60g, 버터(BUTTER)10g-60g, 베이킹파우더(BAKING POWDER) 2g-10g, 염도 1%-6%로써 이하 원재료라 한다.Raw materials are 10g-60g of sugar, 100g-60g of butter, 10g-60g of butter, 2g-10g of baking powder, and 1% -6% of salinity.

본 발명에 의하면 건빵을 만들기 위해 원재료(1)를 반죽할 때 고추가루와 혼합한 계란(2)으로 반죽(3)한 것으로 건빵을 형성하여 구워내면 고추가루건빵(4)이 된다.According to the present invention, when kneading the raw material (1) to make biscuits, when the dough (3) is formed into a batter (3) mixed with red pepper powder, the biscuit powder (4) is baked.

이 때 소비자의 다양한 욕구를 충족시키기 위해서 반죽의 염도는 1%-6%를 유지하도록 한다.At this time, in order to satisfy the various needs of consumers, the salinity of the dough to maintain 1% -6%.

본 발명은 건빵을 제조하기 위해 원재료를 반죽할 단계에서 고추가루와 혼합한 계란으로 반죽을 해 줌으로써 건빵 자체에서도 고추가루의 매운 맛과 함께 과자를 즐기면서 고추가루를 섭취할 수 있도록 한 것이다.The present invention by kneading the eggs mixed with red pepper powder in the step of kneading the raw material to prepare a biscuit so that the biscuits themselves can enjoy the red pepper powder while enjoying the sweets with the spicy taste of red pepper powder.

도 1 : 고추가루건빵 제조 예를 도시한 사시도1: A perspective view showing an example of red pepper powder bread production

(도면의 주요부분에 대한 부호의 설명)(Explanation of symbols for the main parts of the drawing)

1. 원재료 2. 고추가루와 혼합한 계란1. Raw materials 2. Egg mixed with red pepper powder

3. 반죽 4. 고추가루건빵3. Dough 4. Red Pepper Powder Bread

*. 도에서 사선은 고추가루의 색상을 표시하기 위한 것이다.*. Diagonal lines in the figure are for indicating the color of red pepper powder.

본 발명은 건빵을 만들기 위해 반죽 단계에서 고추가루와 혼합한 계란으로 반죽을 해 줌으로써 건빵 자체에서 고추가루의 매운 맛을 낼 수 있도록 한 것이다.The present invention is to make a spicy taste of red pepper powder in biscuit itself by kneading the egg mixed with red pepper powder in the kneading step to make biscuits.

이하 첨부한 도면에 의해 설명하면 다음과 같다.When described with reference to the accompanying drawings as follows.

건빵을 만들기 위해서는 원재료(1)를 반죽 해야한다. 이 때 반죽 단계에서 고추가루와 혼합한 계란(2)을 사용해서 반죽(3)한 것으로 건빵을 형성하여 구워내면 고추가루건빵(4)이 되는 것이다.To make biscuits, you need to knead the raw material (1). At this time, when the dough (3) by using the egg (2) mixed with red pepper powder in the kneading step to form a biscuit and bake it becomes red pepper powder biscuit (4).

이상에서 상술한 바와 같이 본 발명에 의하면 건빵 자체에서도 고추가루의 매운 맛을 낼 수 있는 것이다.As described above, according to the present invention, the spicy taste of red pepper powder can be obtained even in the biscuit itself.

고추가루는 인체에 매우 유익한 식품이다. 특히 매운 맛을 내는 캡사이신 성분이 인체에 유익하다는 연구 결과가 속속 발표되고 있으며 본 성분으로 중독성없는 마취제까지 제조하는 등 건강식품으로 널리 애용되고 있다. 그러나 식생활 문화가 다른 외국인들의 일상에서는 그 섭취 방법이 매우 일천하다. 그렇다고 고추가루를 가루약 먹듯이 먹을 수도 없는 실정인 바, 본 발명의 고추가루건빵은 이러한 문제점을 해결하고 또한 과자를 즐기면서도 건강에 유익한 영양분을 섭취할 수 있는 것이다.Red pepper powder is a very beneficial food for the human body. In particular, research findings that spicy flavored capsaicin ingredients are beneficial to the human body are being published one after another, and they are widely used as health foods, including anesthetics that are not addictive. However, the daily intake of foreigners with a different dietary culture is very natural. However, the situation that can not eat red pepper powder as if eat powdered powder, the red pepper powder bread of the present invention is to solve the problems and also to enjoy the nutrients that are beneficial to health while enjoying sweets.

Claims (1)

원재료(박력분 100g, 설탕 10g-60g, 버터 10g-60g, BAKING POWDER 2g-10g, 염도 1%-6%)를Raw materials (force 100g, sugar 10g-60g, butter 10g-60g, BAKING POWDER 2g-10g, salinity 1% -6%) 고추가루(박력분 100g당 5g-100g, 캡사이신 0.2%-0.6%가 함유된 것)와Red pepper powder (containing 5g-100g per 100g of force, 0.2% -0.6% of capsaicin) and 계란(박력분 100g당 날계란 20g-100g)과 혼합한 것으로 반죽을 한다. 이 때 반죽의 최종 염도는 1%-6%로 한다.Knead it with a mixture of eggs (20g-100g raw egg per 100g of force). At this time, the final salinity of the dough is 1% -6%. 상기 단계에서 반죽된 것으로 건빵을 형성하여 구워내어 건빵 자체에서 고추가루의 매운 맛을 낼 수 있음을 특징으로 하는 고추가루건빵의 제조방법.Forming the biscuits by kneading in the step to bake and to produce a spicy taste of red pepper powder in the biscuit itself.
KR1020000000735A 2000-01-07 2000-01-07 Red pepper powder biscuits and manufacturing method KR20010068697A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20030080340A (en) * 2002-04-08 2003-10-17 주식회사 엔바이오제네시스 Manufacture method of diet food involving capsicin
KR101150867B1 (en) * 2010-04-30 2012-06-13 한국식품연구원 Manufacturing method of red pepper seed paste and manufacturing method of bakery product using red pepper seed paste

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20030080340A (en) * 2002-04-08 2003-10-17 주식회사 엔바이오제네시스 Manufacture method of diet food involving capsicin
KR101150867B1 (en) * 2010-04-30 2012-06-13 한국식품연구원 Manufacturing method of red pepper seed paste and manufacturing method of bakery product using red pepper seed paste

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