KR20020027387A

KR20020027387A - Confectionary and Korean sweet cookies manufacturing method using velvet antlers.

Info

Publication number: KR20020027387A
Application number: KR1020020003471A
Authority: KR
Inventors: 전병태
Original assignee: 전병태
Priority date: 2002-01-21
Filing date: 2002-01-21
Publication date: 2002-04-13
Also published as: KR20030063143A; KR100503974B1

Abstract

PURPOSE: A method for producing confectionary or korean traditional confectionary containing velvet antlers is provided, therefore high quality confectionary including the efficacy of the velvet antlers can be produced. CONSTITUTION: The confectionary or korean confectionary characteristically contains 0.001 to 50 wt.% of velvet antlers and optionally xylitol, oligosaccharide, propolis or the like. The confectionary includes candy, tablet, granule, biscuit, cookie and the like. The velvet antlers contain 16 kinds of amino acids including essential amino acid, lipid, saccharide component, an extremely small amount of element and other components.

Description

Confectionary and Korean sweet cookies manufacturing method using velvet antlers.}

본 발명은 녹용분말을 함유하는 양갱, 캔디, 타볼렛, 그래뉼, 비스켓, 쿠키, 한과류, 경옥고등의 과자류의 제조방법에 관한 것이다.The present invention relates to a method for producing confectionery such as yolk, candy, tablets, granules, biscuits, cookies, fruits, and jadeite containing antler powder.

녹용을 사용하여 과자류를 제조하는 방법은 기존에 알려진 것이 없으며 일반적으로 한방에서 다른 재료들과 혼합하여 중탕을 내어 식용하는 방법이 알려져 있다.There is no known method for producing confectionery using antler, and generally, a method of mixing a mixture with other ingredients in one shot and preparing a confectionery is known.

녹용에는 인체에 유익한 물질들이 많이 함유되어 있다. 그 중에서도 지금까지 알려진 바로는 필수 아미노산을 포함한 16종의 아미노산, 지질, 당성분, 미량원소 및 그밖에 성분들이 보고되고 있다.Deer Antlers contain many substances that are beneficial to the human body. Among them, as far as known, 16 kinds of amino acids including essential amino acids, lipids, sugar components, trace elements and other components have been reported.

본 발명자들은 녹용에 함유된 성분을 이용하여 현대인의 과중한 업무로 인한스트레스로 심신이 피곤한 사람들의 스트레스 해소 및 원기 회복을 목적으로 구입이 간편하고 섭취가 쉽도록 하며 상기 과자류의 기호성을 증진시킬 수 있는 방법을 개발하였다.The inventors of the present invention make it easy to purchase and easy to consume for the purpose of relieving stress and restoring the tiredness of people who are tired of their physical and mental stress due to the heavy work of modern people by using the ingredients contained in the antler, which can improve the palatability of the confectionery. The method was developed.

즉 본 발명자들은 기존에 알려진 녹용의 복용방법이 고가의 제품으로 구입이 쉽지 않은 것을 감안하여 식품으로서 언제 어디서나 섭취할 수 있게끔 하기 위함이고, 또한 과자류의 기호성을 증진시킬 수 있는 방법을 알아내고 본 발명을 완성하게 된 것이다.In other words, the present inventors intended to be able to consume anytime and anywhere as a food in consideration of the conventionally known method of taking antler is expensive product is not easy to purchase, and also to find a way to enhance the palatability of confectionery products Will be completed.

따라서 본 발명의 목적은 녹용을 이용하여 제과의 형태로 녹용의 좋은 성분이 함유된 캔디, 타볼렛, 그래뉼, 비스켓, 쿠기, 한과류 등을 제조하는 방법을 제공함에 있다.Therefore, an object of the present invention is to provide a method for producing a candy, tablets, granules, biscuits, cookies, cookies, etc. containing the good components of the antler in the form of confectionery using the antler.

도1, 도2, 도3, 도4, 도5, 도6, 도7, 도8는 본 발명에 따른 과자류의 종류에 따른 제조방법을 설명한 그림이다.1, 2, 3, 4, 5, 6, 7, and 8 are views illustrating a manufacturing method according to the type of confectionery according to the present invention.

본 발명은 녹용을 0.001∼50중량%(W/W)를 포함하는 것을 특징으로 하는 과자류의 제조방법이다. 또한 성인 인구의 기호에 맞게 제조하여 상기 과자류의 기호도를 높여주게 된다.The present invention is a method for producing a confectionery comprising 0.001 to 50% by weight (W / W) of antler. In addition, manufactured to suit the preference of the adult population will increase the acceptability of the confectionery.

[실시 예1]Example 1

양갱Yokan

정백당 0.5∼50중량%(W/W), 백앙금 0.5∼40중량%(W/W), 올리고당 0.3∼25중량%(W/W) 함수포도당 0.3∼35중량%(W/W), 솔비톨 0.1∼25중량%(W/W), 분말한천 0.5∼50중량%(W/W), 녹용 0.01∼30중량%(W/W)를 첨가 혼합한 후, 성형을 거쳐 절단 및 포장을 하여 녹용분말이 함유되어 있는 양갱를 제조하였다.0.5-50% by weight (W / W), white gold 0.5-40% by weight (W / W), 0.3-25% by weight (W / W) oligosaccharide 0.3-35% by weight (W / W), sorbitol 0.1 -25 wt% (W / W), 0.5-50 wt% (W / W) of powdered agar, 0.01-30 wt% (W / W) of antler, and then mixed, cut and packaged through molding to form an antler powder Yokan containing this was prepared.

캔디candy

설탕 25∼50중량%(W/W), 맥아당 47∼72중량%(W/W), 적당량의 정제수와 배 추출물과 연유 0.1∼2중량%(W/W)를 넣고, 가열 농축한 후 산미료 0.1∼0.8부피%(V/W), 녹용 0.1∼2중량%(W/W) 및 구연산 0.01∼0.1부피%(V/W)를 첨가한 후 숙성, 성형을 거쳐 절단 및 포장을 하여 녹용분말이 함유되어 있는 캔디를 제조하였다.25-50% by weight of sugar (W / W), 47-72% by weight of maltose (W / W), an appropriate amount of purified water, pear extract and 0.1-2% by weight of condensed milk (W / W), concentrated by heating and acidified Add 0.1 ~ 0.8% by volume (V / W), Deer Antler, 0.1 ~ 2% by weight (W / W) and Citric Acid 0.01 ~ 0.1% by volume (V / W), and then cut and package them through aging and molding. Candy containing this was prepared.

타블렛Tablet

녹용 0.01∼2중량%(W/W), 솔비톨 0.5∼95중량%(W/W), 사과추출물 0.1∼50중량%(W/W), 자일리톨(Xylitol)0.01∼5중량%(W/W), 미량의 색소원소 및 윤활제를 넣고 혼합, 타정하여 타블렛을 제조하였다.Deer Antler 0.01 ~ 2% by weight (W / W), Sorbitol 0.5 ~ 95% by weight (W / W), Apple extract 0.1-50% by weight (W / W), Xylitol 0.01-1% by weight (W / W) ), A trace amount of a dye element and a lubricant were added, mixed and tableted to prepare a tablet.

그래뉼Granule

녹용 0.01∼2중량%(W/W), 감자 전분 10∼50중량%(W/W), 옥수수 전분 10∼50중량%(W/W), 포도당 10∼15중량%(W/W), 올리고당 5∼15부피%(V/W), 배과즙 0.1∼10부피%(V/W), 구연산 0.01∼0.5부피%(V/W), 미량의 식용색소, 소량의 필요한 물을 넣고 혼합한 후 과립기를 통과시킨 다음, 건조 포장하여 그래뉼을 제조하였다.Deer antler 0.01-2% by weight (W / W), potato starch 10-50% by weight (W / W), corn starch 10-50% by weight (W / W), glucose 10-15% by weight (W / W), Oligosaccharide 5-15% by volume (V / W), pear juice 0.1-10% by volume (V / W), citric acid 0.01-0.5% by volume (V / W), a small amount of food coloring, and a small amount of necessary water After passing through the granulator, dry packaging to prepare a granule.

비스킷biscuit

혼합기에 소맥분 10∼45중량%(W/W), 전분 5∼30중량%(W/W), 계란 5∼25부피%(V/W), 유지 10∼20부피%(V/W), 설탕 0∼25중량%(W/W), 맥아당 5∼15부피%(V/W), 분유 1∼15중량%(W/W), 약간의 식염을 넣고 혼합을 한다. 여기에 녹용 0.01∼20중량%(W/W)과 사과즙 0∼10부피%(V/W), 구연산 및 프로폴리스0.01∼1중량%(W/W)를 넣고 혼합을 하여 성형, 굽기, 냉각을 하고 여기에 녹은 버터를 바르고 땅콩 가루나 아몬드 가루를 뿌려서 비스킷을 제조하였다.10 to 45% by weight wheat flour (W / W), 5 to 30% by weight starch (W / W), 5 to 25% egg (V / W), 10 to 20% by volume fat (V / W), Add 0 to 25% by weight of sugar (W / W), 5 to 15% by weight of malt sugar (V / W), 1 to 15% by weight of milk powder (W / W), and add some salt. Add 0.01 to 20% by weight of deer antler (W / W), 0 to 10% by volume of apple juice (V / W), citric acid and 0.01 to 1% by weight of propolis (W / W), and mix and shape. Then, melted butter was applied to it and peanuts or almonds were sprinkled to prepare biscuits.

쿠키cookie

혼합기에 녹용 0.01∼10중량%(W/W), 소맥분 75∼95중량%(W/W), 전지분유 1∼5중량%(W/W), 유지 0.5∼3부피%(V/W), 맥아당1∼5부피%(V/W), 계란 3∼8부피%(V/W)등을 넣고 혼합을 하여 성형을 하고 쵸콜릿 1∼5중량%(W/W)를 군데군데 뿌린 후 오븐에 굽고, 냉각, 포장을 하여 쿠키를 제조하였다.0.01-10% by weight of deer antler (W / W), 75-95% by weight of wheat flour (W / W), 1-5% by weight of whole milk powder (W / W), 0.5-3% by volume of fats and oils (V / W) Add 1 to 5% by weight of malt sugar (V / W), 3 to 8% by weight of egg (V / W), mix, and mold. Sprinkle 1 to 5% by weight of chocolate (W / W) in the oven. Baked, cooled and packaged to make cookies.

한과(콩다식)Korean Confectionery

녹용 0.01∼10중량%(W/W), 볶은 콩가루 50∼80중량%(W/W), 시럽 10∼25부피%(V/W), 설탕 5∼20중량%(W/W), 맥아당이나 조청 5∼20부피%(V/W), 약간의 식염과 식용 색소 0∼0.3중량%(W/W)를 혼합하여 반죽을 한 후에 다식판에 박아내어 한과를 제조한다.Deer antler 0.01-10% by weight (W / W), roasted soy flour 50-80% by weight (W / W), syrup 10-25% by volume (V / W), sugar 5-20% by weight (W / W), malt sugar In addition, 5 to 20% by volume (V / W) of crude salt, a small amount of salt and 0 to 0.3% by weight of food coloring (W / W) are kneaded, and then kneaded into a polyplate to prepare a confectionery.

경옥고Jadeite

녹용중탕 0.01∼98중량%(W/W)를 첨가한 후 숙성, 성형을 거쳐 절단 및 포장을 하여 녹용분말이 함유되어 있는 양갱를 제조하였다.After adding 0.01-98% by weight (W / W) of antler jungtang, it was aged, molded, cut and packaged to prepare yolk containing antler powder.

녹용에는 인체에 이로운 영양분이 많이 포함되어 있다. 하지만 그 희귀성과 고가의 제품으로 일반인들의 구입과 복용에 많은 제약이 있었다. 녹용을 과자류에 첨가시켜 제품화함으로써 심신이 허약하고 원기가 부족한 사람들의 원기 회복 및 스트레스 해소 및 노화 방지에 탁월한 효과가 있다고 하겠다.Deer antler contains many nutrients that are good for the human body. However, the rare and expensive products had a lot of restrictions on the purchase and taking of the general public. By adding deer antler to confectionary products, it is said to have an excellent effect on recovery of stress, relieving stress and preventing aging of people with weak physical and mental weakness.

Claims

Process for producing a Korean fruit fruit, characterized in that it contains 0.001 to 50% by weight (W / W) of deer antler in the production of Korean fruit fruit

The method of claim 1, wherein the confectionary is a candy, a tablet, a granule, a biscuit, a cookie, or a confectionary.

The method for producing a confectionery according to claim 1 or 2, wherein the confectionary is a candy containing 0.01-50% (W / W) of antler, and 35-40% by weight (W / W) of platinum.

The method for producing a confectionery according to claim 1 or 2, wherein the tablets contain 0.01 to 50% by weight of deer antler (W / W) and 0.1 to 2% by weight of xylitol (W / W).

The method of claim 1 or 2, wherein the confectionary is granium containing 0.01 to 50% by weight of deer antler (W / W) and 0.1 to 15% by volume of oligosaccharide (W / W).

The method of claim 1 or 2, wherein the confectionary is biscuits and cookies containing 0.01 to 2% by weight of deer antler (W / W) and 0.01 to 2% by weight of propolis (W / W).

The method for producing a fruit fruit according to claim 1 or 2, wherein the fruit fruit fruit is a fruit fruit containing 0.01 to 10% by weight (W / W) of antler.

A method for manufacturing velvet antler, which is produced by hot water extraction and molding by mixing with medicinal herbs such as green meat and deer by-products, antler and Seunggeumcho roots, gunggi, hamberry roots, ogapi trees, roe deer mushrooms, cordyceps and agaricus mushrooms.