KR20010082853A - Biscuit manufacturing method and its biscuits - Google Patents

Abstract

PURPOSE: A method for preparing dry biscuits by using corn flour as a main ingredient with herb extract and wine made of Japanese apricot is provided to serve unique flavor and color of biscuit products containing nutritious elements. CONSTITUTION: The method includes the following steps of: (i) mixing 60-70wt% of corn flour with 29-37wt% of wheat flour and 1-3wt% of sesame; (ii) adding 30-100g of corn silk and 10-80g of insam, ginger, cinnamon and dried orange peel into 100l of drinking water and heating the mixed water at 80-100deg.C for 2-4hr; (iii) adding 3-10l of aged apricot wine of 20-30deg.C to 90-97l of the herb extract and kneading the mixed materials with the herb extract; and then (iv) forming the resulting dough into a shape of biscuit and heating the formed biscuit.

Description

Biscuit manufacturing method and its biscuits {.}

The present invention relates to a biscuit manufacturing method and its biscuit, and more particularly, to increase productivity by using corn flour as a main ingredient, supplementing the tenacity that is lacking by using wheat flour, sesame as a subsidiary ingredient, nourishment and savory taste, corn Method of making biscuits made by adding plum wine to the extract made from beard, ginseng, ginger, cinnamon and dermis to knead raw materials to increase the freshness while reducing the risk of deterioration by increasing the freshness along with herbal ingredients It's about biscuits.

In general, biscuits are a type of dried confectionery that is hardened for ease of preservation or portability, and is often used as field food for the military.

In recent years, even mountaineers such as mountaineers are gradually used, but lack of taste and nourishment, etc., it is not widely spread compared to other confectionery.

Conventionally, biscuits are mainly made of wheat flour or barley powder is added to wheat flour. Recently, Korean wheat production is small and barley production is also low. Therefore, wheat is heavily dependent on imports and its price is higher than corn.

Corn is a strong plant that grows well on poor land and has a short growing period. Recently, the trend has been in the spotlight due to the continuous improvement of quality. Especially, the research and development of new varieties of corn by Dr. Kim Soon-Kwon of Korea is brightening the prospect.

By using these corn as the main raw material, it is worth recommending in terms of alternatives and price competition for wheat, which are heavily dependent on imports.

The present invention devised in view of this point, but the corn as the main raw material, supplemented with the lack of persistence and supplemented with wheat flour and sesame as a raw material to obtain the nutritious ingredients and savory taste, corn beard, ginseng, ginger, cinnamon, dermis It is an object of the present invention to provide a method of manufacturing biscuits that can be preserved without adding a preservative by adding a plum wine to kneaded extract and kneading the above-mentioned raw materials.

In addition, another object of the present invention is to provide a biscuit manufactured by the manufacturing method.

An object of the present invention described above, with respect to 60 to 70% by weight of corn flour, mixing and stirring 29 to 37% by weight wheat flour, 1 to 3% by weight sesame: with respect to the mixed stirred 10 kg raw material,

Injecting 30 ~ 100g of corn stubble, ginseng, ginger, cinnamon, dermis 10 ~ 80g into 100l of drinking water, and then extracting the extract by heating at a temperature of 80 ~ 100 ℃ for 2-4 hours: the extract 90 ~ 97ℓ And adding 3 to 10 liters of aged plum wine of 20 to 30 ° and kneading with 10 kg of the raw material mixed with the corn flour, wheat flour and sesame seeds with the extract added with the plum wine. It is achieved by a method for producing a biscuit, characterized in that the raw material is kneaded in a conventional manner and heat is applied to complete the biscuit.

Another object of the present invention is also achieved by a biscuit produced by the method.

Hereinafter, a method of manufacturing a dry sauce and a biscuit according to a preferred embodiment of the present invention will be described.

Method for producing a biscuit according to the present invention comprises the steps of mixing and stirring the main raw material and the subsidiary material: extracting the extract for kneading the raw material: adding a plum wine to the extract and: the extract with the plum wine added Step of kneading the raw material and: forming the kneaded raw material by heating in the usual manner and manufacturing a dry.

In the step of mixing and stirring the raw materials, the mixture is stirred with a wheat flour 29 to 37% by weight and sesame seeds 1 to 3% by weight based on 60 to 70% by weight of corn flour.

Among the materials, "corn" is a plant belonging to the Poapleaceae family, which is a strong plant that grows well on poor soil, and is characterized by short growth period. If you look at the digestibility of corn boiled or baked in the middle age (中 Mature 期) is only about 30%, and when eaten the powder is raised to 80-90%.

The main component of corn is carbohydrates, most of which are starch and contain a little glucose. The amino acids that make up a protein are bad and contain less niacin, one of the vitamin B complexes.

However, corn has a lot of starch, and its quality is excellent, and the seed has very good oil and high nutritional value.

Seed contains 25-27% fat, and its components are 40-45% oleic acid, 40-45% linoleic acid, 5-8% parity acid, and similar to soybean oil. It also contains 1.5% lecithin and 100mg% of vitamin E (tocopherol). This vitamin E prevents the drying and aging of the skin and increases the skin's resistance to eczema.

The importance of "wheat flour" is known as an excellent food source of calories. It produces about 3,540 calories per 100g of wheat flour. (About 330 calories in rice) Protein contains 12.0 grams, almost twice as much as rice (6.5 grams). By the way, the quality of protein in wheat flour (특이) is unusual and does not have the characteristics of other grains.

There are six kinds of protein composition, among which gliadin and glutenin are two kinds of proteins that are produced by sticking together with gluten. Configure)>. This gluten is not found in other cereals, and because of this material, it becomes a dough and has unique properties with other grains. Wheat flour can be classified according to the amount and quality of such gluten, and its use is different.

"Sesame" is a high quality protein, good for tonic and disease recovery. Sesame's protein is mainly globble, and its constituent amino acid is one of the most excellent in comparison with animal protein. Part of the fragrant aroma that comes from roasting with heat is cystine, one of the amino acids.

Thus, by mixing the wheat flour and sesame seeds as a subsidiary ingredient in the corn flour, to compensate for the lack of persistence and nourishment components of the corn flour.

In the extracting step, 30 to 100 g of corn stubble, ginseng, ginger, cinnamon and dermis is added to 100 l of drinking water, and the extract is heated for 2-4 hours at a temperature of 80 to 100 ° C.

"Corn whiskers" of the above ingredients are recognized for its efficacy in nephritis and diabetes in herbal medicine. This beard is a diuretic and is also effective for cystitis, and it is said to be beneficial for health by keeping it boiled and drinking water.

"Ginseng", especially Korean ginseng, has been handed down to panacea for thousands of years. However, the mystery and efficacy of ginseng are still unknown. The effects of scientifically proven ginseng are as follows.

It is effective for stress, fatigue, depression, heart failure, high blood pressure, arteriosclerosis, anemia, diabetes, ulcers, etc. It is said to make the skin moist and prevent dryness. In addition, anti-cancer activity has been reported to prevent the proliferation of cancer cells.

In general, ginseng contains 67.3% of sugar, 13.7% of protein, 3.4% of lipid, 3.9% of mineral, and vitamin B complex.

Ginseng contains about 20 kinds of saponins that have a special pharmacological action. Many scholars believe that the types and ratios of these saponins are related to drug efficacy. Ginseng is believed to have a reputation for increasing the complexity of ingredients contained in trace amounts rather than to nourish it.

Ginseng has a health effect on liver function. It is said that it prevents or protects against liver damage caused by pollution or alcohol.

In general, ginseng is said to be good for refreshing, strengthening the stomach and sweating. Although the effect of ginseng has a very direct stimulating effect on the living body, the effect of restoring the abnormal living body to normal than in the normal state has become the original effect.

Unlike other herbs, ginseng may be interpreted as belonging to food because it is nontoxic even after long eating. It also has its own flavor.

"Ginger" has been an important medicinal material with a unique pharmacological action.

Keep your stomach strong and sink when you are about to vomit and stop coughing and hiccups. It also works when you're sick, and it also works to warm your stomach.

In particular, it improves appetite and taste of medicines, and is known to greatly help food and medicine absorption.

In addition, ginger essential oil has a bactericidal action against bacteria such as Tiff and cholera bacteria, and prevents oxidation when accompanied with greasy foods.

"Cinnamon" is a herbal medicine from the bark of the cassia, the taste and aroma is unique because it is used as a flavor of food.

In one shot, the blood is clean, pain, pain, headache. It is said to be effective for abdominal pain and dysmenorrhea, and also has brown color.

"Dermis" refers to the old tangerine peel from a herbal, fragrant, dry stomach, to remove the cough and prevent cough, and mixed with ginger is said to be more effective.

In the step of adding plum wine to 90-97 L of the extract, 3-10 L of aged normal plum wine of 20-30 ° is added.

The "plum wine" is generally made of 10 kg of plum (cheong), 6 kg of sugar, 10 l of shochu.

Plums, the ingredients of plum wine, heat up in one shot. convergence. Hemostasis. labor pains. Hookworm. Used to prevent thirst.

There are about 80% of the flesh in plum, which is about 85% water and about 10% sugar. Malic acid as organic acid. Citric acid. Succinic acid. It contains about 5% of tartaric acid, so the acidity is strong, so you can expect the effect of fatigue recovery and appetite. Plum is an alkaline food, citric acid in the plum has detoxification and strong bactericidal properties.

So if you eat plum in the summer when food poisoning is high, the acid in the stomach (해져) is strong, even if you eat a little deteriorated food is disinfected. Also, if you travel and change water, you often get stomach upset. This is because the water quality is different according to the soil quality. At that time, eating plum is known to prevent and treat.

Plum wine has been reported to reduce appetite and nausea, and is effective in neuralgia and rheumatism.

In addition, the alcohol content of plum wine has a strong bactericidal action can reduce the risk of deterioration of the biscuit material.

In the step of kneading the raw material with the addition of the plum wine, the dough is added while gradually injecting an appropriate amount of the extract of the plum wine added to the 10kg raw material mixed with wheat flour and sesame as a raw material to corn flour as the main raw material.

The dough is then molded in a conventional manner, and heat is added to prepare a biscuit.

The biscuits completed as described above are packaged in an individual container and distributed.

According to the present invention described above, the wheat (wheat), which is the main raw material of most existing biscuits is heavily dependent on the low production and imports of domestic production, and the price is also high, whereas corn, the main raw material of biscuits of the present invention is grown in Gangwon-do, Korea It is a strong plant that grows well in poor lands, and because of its short growth period, it has the potential to increase its productivity and its price is low, thus having a substitution effect.

The nourishing ingredients and sweet taste of sesame seeds improve the quality of the product and make it taste good.

By adding plum wine to the extract made from corn stubble, ginseng, ginger, cinnamon, and dermis, the raw material is kneaded to provide unique flavor and color along with herbal ingredients.Ginger and plum wine sterilization risks the loss of biscuits. Has the effect of reducing.

Claims (2)

Mixing and stirring of wheat flour 29 to 37% by weight and sesame seeds 1 to 3% by weight based on 60% to 70% by weight of corn flour: 100 l of drinking water 30 to 100 g of corn stubble, ginseng 10, 80 g of ginger, cinnamon, and dermis were added, followed by heating at a temperature of 80 to 100 ° C. for 2 to 4 hours to extract the extract: in 90 to 97 L of the extract, aged 20 to 30 °. 3 to 10 l of plum wine and adding: the extract of the plum wine, the step of kneading the mixed stirred 10Kg raw material and: forming a dough and heat the dough to complete the dry Method for producing biscuits, characterized in that the configuration. Biscuit is produced by the manufacturing method of claim 1.