KR20030063143A - Confectionery and Korean sweet cookies manufacturing method using velvet antlers - Google Patents

Abstract

PURPOSE: Provided are a method for manufacturing confectionery and korean sweet cookies which contain Cervs nippon powder. Therefore, the confectionery and korean sweet cookies include amino acid, lipid and saccharide of Cervs nippon powder. CONSTITUTION: In a method for manufacturing confectionery containing Cervs nippon, the confectionery is characterized by containing 0.001-50 wt.5 of Cervs nippon powder. The confectionery include candy, granule, tablet biscuit, cookie, korean sweet cookie, and sweet jelly of red beans.

Description

Confectionery and Korean sweet cookies manufacturing method using velvet antlers}

The present invention relates to a method for producing confectionery such as yolk, candy, tablet, granule, biscuits, cookies, confectionery, jadeite containing antler powder.

The velvet antlers are made from freshly grown, unosteophilized young horns of a buck, and are processed from the mid-March March each year, rusted or horned rusted horns. It is used to distinguish it from the fallen horn itself.

On the other hand, various deer antler, which are classified into manok, plum, siberian, and new zealand, according to the mountain and deer, have recently been developed to promote the growth and development of children, the effect of inhibiting aging, the effect of hematopoietic function, It is known to contain a large amount of ingredients that improve the effects of heart function, anti-muscular fatigue, and anti-pain effects. In particular, oriental medicine has been considered as the best blood tonic for a long time, usually thinly stir and bite after taking a long time to take a widely used, sometimes added to food such as samgyetang.

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.

Deer Antlers contain many substances that are beneficial to the human body. Among them, as far as is known, 16 kinds of amino acids including essential amino acids, lipids, sugar components, trace elements and other components have been reported.

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 those who are tired of their physical and mental health due to the stress of heavy work of modern people using the components of the antler, which can improve the palatability of the confectionery. The method was developed.

Therefore, the present inventors have found out a method of improving the palatability of confectionery in order to easily consume it anytime and anywhere as a food, in view of the fact that the known method of taking antler is not easy to purchase as an expensive product. The invention has been completed.

Accordingly, an object of the present invention is to provide a method for preparing candy, tablets, granules, biscuits, cookies, fruits, and the like containing active ingredients of antler in the form of confectionery using antler.

The present invention provides a method for producing confectionery, comprising 0.001 to 50% by weight (w / w) of antler.

The confectionery means confectionery such as yokan, candy, tablets, granules, biscuits, cookies, and Korean fruits.

In place of the antler, antler extract or rusted meat, green bone, by-products or their extracts may be used, and powdered or liquid form may be used.

For example, the antler powder may be selected from fine domestic antler products (deer antler (rusted or green bone)), finely chopped, dried for 2 to 7 days, then milled and sterilized to be used for the manufacture of confectionary. , Deer antler extract is about 5 to 20 times the weight of the dried antler (kg), preferably about 10 to 15 times the water, lower alcohol or about 1: 0.1 to 1:10, preferably 1: 0.2 to These mixed solvents having a mixing ratio of 1 to 5 (kg / L) at 20 to 100 ° C, preferably 50 to 90 ° C at an extraction temperature of about 1 hour to 2 days, preferably about 2 hours to 1 day After extraction by hot water extraction, hot water extraction, ultrasonic extraction, reflux cooling extraction and the like, additionally can be obtained by performing filtration or reduced pressure concentration and freeze-dried, it can be used in the manufacture of confectionery of the present invention.

In consideration of taste, aroma, and economics, the antler is preferably added in an amount of 0.01% by weight (w / w) to 50% by weight (w / w). In addition, manufactured to suit the preference of the adult population will increase the acceptability of the confectionery.

The present invention provides a method for producing confectionery, which is a yokan containing 0.01 to 30% by weight (w / w) of antler, and 0.5 to 40% by weight (w / w) of platinum. .

In addition, the present invention is a method for producing candy in confectionery, containing 0.1 to 2% by weight (w / w) of antler, 25 to 50% by weight (w / w) sugar, 47 to 72% by weight (w / w) malt sugar It provides a method for producing a confectionery characterized in that the candy.

In another aspect, the present invention provides a method for producing a confectionary, characterized in that the tablets containing 0.01 to 2% by weight (w / w) of antler, 0.01 to 5% by weight (w / w) of xylitol.

The present invention provides a method for producing a granule containing 0.01 to 2% by weight of deer antler (w / w) and 5 to 15% by volume of oligosaccharide (v / w).

The present invention provides a method for producing a biscuit containing 0.01 to 20% by weight (w / w) of antler, and 0.01 to 1% by weight (w / w) of propolis.

The present invention provides a method for producing a cookie containing 0.01 to 10% by weight (w / w) of antler.

The present invention provides a method for producing a Korean fruit fruit containing 0.01 to 10% by weight (w / w) of antler.

The present invention also provides a method for producing a deer antler containing a deer antler 0.01 to 98% by weight (w / w) and extracts of various herbal medicines.

In place of the antler, green meat or deer by-products (bone or dermis) or extracts thereof may be used, and the herbal medicine may be scab, Ginger, Bokryeong, jujube, Astragalus, ganoderma lucidum, bokbunja, gyeolja, peony, licorice, One or more medicinal herbs selected from the group consisting of root roots, Seunggeumcho roots, Gungyi, hamberry roots, Ogapi trees, Cordyceps sinensis and Agaricus mushrooms can be used, and these can be mixed and mixed with a certain ratio to extract hot water.

Preferably, the preparation of antler antler, including antler, green meat or deer by-products (bone or dermis), roe deer mushroom, ginger, bokyeong, jujube, Astragalus, ganoderma lucidum, bokbunja, missing, peony, licorice and brown root as an active ingredient Provide a method.

More preferably, the velvet antler is 1 to 5% by weight (w / w), antler 20 to 50% (w / w) or deer by-product (bone or dermis) 1 to 10% by weight (w / w) , 5-20% by weight (w / w) of the scab mushroom, 1-10% by weight (w / w) of ginger, 1-6% by weight (w / w) of Fuling, 1-6% by weight of jujube (w / w) , Astragalus 1-6% by weight (w / w), Ganoderma lucidum 1-6% by weight (w / w), Bokbunja 1-6% by weight (w / w), Clarifier 1-6% by weight (w / w), Peony 1 to 6% by weight (w / w), licorice to 1 to 6% by weight (w / w) and 1 to 6% by weight (w / w) of root roots, and added to 1 to 5 times After hot water extraction at 50 to 100 ° C., preferably at 80 ° C. for 12 hours to 2 days, preferably 24 hours in a bath, 3 to 6 wt% (w / w) of powdered agar was added, followed by heating and concentration. It can be cut and packaged through molding to make jadeite containing antler.

In addition, in the method of manufacturing the antler gyrophyllite of the present invention, the extracts and the herbal extracts of the antler, green meat or deer by-products are mixed at the above ratios, the powder agar is added, heat-concentrated, cut through molding and It can be packaged to produce antler jadeite.

Confectionery added to the antler of the present invention, confectionery and jadeite can help with hematopoietic action, liver function improvement, energy recovery, immune boosting by antler.

Confectionery and confectionery containing the antler of the present invention is an essential ingredient, except that it contains the antler or antler extract, there is no particular limitation on the component, and may contain various flavors or natural carbohydrates, etc. as additional ingredients, as in the conventional manufacturing method. have. Examples of the above-mentioned natural carbohydrates include monosaccharides such as glucose, fructose and the like; Disaccharides such as maltose, sucrose and the like; And conventional sugars such as polysaccharides such as dextrin, cyclodextrin, and sugar alcohols such as xylitol, sorbitol, and erythritol. As flavoring agents other than those mentioned above, natural flavoring agents (tauumatin, stevia extract (e.g., Rebaudioside A, glycyrrhizin, etc.) and synthetic flavoring agents (saccharin, aspartame, etc.) can be advantageously used. have.

In addition to the above, confectionery and confectionery containing the antler of the present invention include various nutrients, vitamins, minerals (electrolytes), synthetic flavors and natural flavoring agents, colorants and neutralizing agents (cheese, chocolate, etc.), pectic acid and its Salts, alginic acid and salts thereof, organic acids, protective colloidal thickeners, pH adjusters, stabilizers, preservatives, glycerin, alcohols and the like. These components can be used independently or in combination. The proportion of such additives is not so critical but is generally selected from the range of 0 to about 20 parts by weight per 100 parts by weight of the confectionery of the present invention.

Hereinafter, the present invention will be described in detail by way of examples.

However, the following examples are merely to illustrate the invention, but the content of the present invention is not limited to the following examples.

Example 1 Preparation of Deer Antler Powder

1 kg of deer antler (green meat or green bone), a pure domestic ammonium product purchased from Gyeongdong market, was selected and chopped, dried for 2 to 5 days, milled and sterilized, and used for preparing confectionery.

Example 2. Preparation of Deer Antler Extract

After selecting and cutting 1 kg of antler (green meat or green bone), a pure domestic sheep product produced in Gyeongdong market, extracted by boiling water at 80 ° C for 24 hours with 2 liters of water, and then filtered and concentrated under reduced pressure (EYELA, N-1000, Japan) was concentrated under reduced pressure to obtain a dried 100g antler extract was used for the production of confectionery.

Example 3. Preparation of Yokan

20% by weight (w / w) per white, 40% by weight (w / w) platinum, 10% by weight (w / w) oligosaccharides, 10% by weight (w / w) per hydrous grapes, 5% by weight (w / w) sorbitol , 7% by weight of powdered agar (w / w) and an appropriate amount of purified water were mixed and heated and concentrated. Then, 3% by weight of deer deer powder (w / w) of Example 1 was added, mixed, molded, cut and packaged. Yokan containing antler powder was prepared.

Example 4 Preparation of Candy

50% by weight of sugar (w / w), 46.5% by weight of maltose (w / w), an appropriate amount of purified water, pear extract, and 2% by weight of condensed milk (w / w), concentrated by heating, 0.5% by volume of acidulant (v / w), 1% by weight (w / w) of antler powder of Example 1 and 0.05% by volume (v / w) of citric acid, and then aged and molded, cut and packaged to form a candy containing antler powder. Prepared.

Example 5. Preparation of Tablet

0.5 wt% (w / w) of antler powder of Example 1, 10 wt% (w / w) of sorbitol, 5 wt% (w / w) of apple extract, 5 wt% (w / w) of xylitol, trace amount The food coloring and lubricants were added, mixed, heated and tableted to prepare a tablet.

Example 6. Preparation of Granules

0.05% by weight (w / w) of antler powder of Example 1, 40% by weight (w / w) of potato starch, 30% by weight (w / w) of corn starch, 10% by weight of glucose (w / w) 7.9 volume% (v / w) of oligosaccharide, 12 volume% (v / w) of pear juice, 0.05 volume% (v / w) of citric acid, a trace amount of food coloring, and a small amount of water, mixed and kneaded After granulation, dry packing to prepare granules.

Example 7. Preparation of Biscuits

Mix the wheat flour 30% by weight (w / w), starch 20% by weight (w / w), a little salt, 1% by weight of the deer antler powder of Example 1 (w / w), and sift. Volume% (v / w), fats and oils 10% by volume (v / w), sugar 17% by weight (w / w), malt sugar 8% by volume (v / w), powdered milk 8% by weight (w / w) and mixed It was. Here, 1.9% by volume of apple juice (v / w), citric acid and 0.1% by weight of propolis (w / w) are mixed, kneaded and molded, then baked, and then melted butter, sprinkled with peanut or almond powder. The biscuits were prepared by packaging.

Example 8 Preparation of Cookies

5 weight% (w / w) of antler powder of Example 1, 78 weight% (w / w) of wheat flour, 3 weight% (w / w) of whole milk powder, 3 volume% of fats and oils (v / w), and maltose 3 Add volume% (v / w), 5% by volume (v / w) of eggs, mix, and mold. Sprinkle 3% by weight of chocolate (w / w) into the oven, bake it in the oven, cool it, and wrap it. Was prepared.

Example 9 Preparation of Korean Confectionery

5 wt% (w / w) antler powder of Example 1, 60 wt% (w / w) of roasted soy flour, 10 vol% (v / w) of syrup, 14.9 wt% (w / w) of sugar, maltose or syrup 10 Volume% (v / w), a little salt and 0.1% by weight of food coloring (w / w) to the dough was kneaded, and then put on a plate, dried, packaged to prepare a confectionery.

Example 10 Preparation of Deer Antler

Deer Antler powder of Example 1 1 to 5% by weight (w / w), green meat 20 to 50% by weight (w / w), deer by-products (bone and dermis) 5 to 10% by weight (w / w), scab mushroom 5 to 20% by weight (w / w), 1 to 10% by weight (w / w) ginger, 1 to 6% by weight (w / w) of Fuling, 1 to 6% by weight (w / w) jujube, 1 to 6 6% by weight (w / w), Ganoderma lucidum 1-6% by weight (w / w), Bokbunja 1-6% by weight (w / w), Clarifier 1-6% by weight (w / w), Peony 1-6% A 500 g mixture comprising% (w / w), licorice 1 to 6 wt% (w / w) and 1 to 6 wt% (w / w) brown root is added to 1 liter of water and hot water at 80 ° C. for 24 hours in a bath. Extracted. Then, after adding 3 to 6% by weight of powder agar (w / w), the mixture was heated, concentrated, cut, and packaged to prepare a jadeite granule containing antler powder.

Test Example 1

Twenty trained sensory personnel who did not drink or smoke, were subjected to sensory tests for taste and smell using a five-point scale method using the confectionery made in the above example except for antler as a control. It was evaluated by the following criteria, and the five points of the criteria were very weak, very bitter taste, very low smell or unpleasant smell of Chinese medicine, texture and overall taste was set to a very good state.

[Scale standard]

1. I hate it very much.

2. I hate it a bit

3. It is normal

4. A little good.

5. Very good.

As shown in the following Table 1, the confectionery of Examples 1 to 9 was found to have a slightly bitter taste but a better taste in overall taste, which may be because the antler has a special flavor.

Type bitter Chinese medicine smelling good Overall taste Example 3 2.4 3.2 3.2 Control group 3 2.6 2.8 2.8 Example 4 3.0 3.2 3.5 Control 4 3.0 2.8 3.0 Example 5 4.0 4.0 4.0 Control group 5 3.5 3.0 3.2 Example 6 4.2 3.5 4.0 Control group 6 3.5 3.2 3.5 Example 7 3.0 3.5 3.5 Control group 7 2.8 3.0 3.0 Example 8 3.0 3.2 3.2 Control group 8 2.7 3.2 3.0 Example 9 3.1 3.4 3.3 Control 9 2.8 3.0 3.0 Example 10 3.0 3.3 3.2 Control group 10 3.0 3.0 3.0

Deer antler contains many nutrients that are beneficial to the human body, but its rare and expensive products have had many restrictions on the purchase and consumption of the general public. By adding deer antler to confectionery products, the present invention provides confectionery and Korean confectionery that are convenient to carry, and have excellent effects on rejuvenation, stress relief and anti-aging of people with weak physical and mental needs.

Claims (10)

The manufacturing method of the confectionery which contains 0.001-50 weight% (w / w) of antler in manufacturing a confectionery. The method of claim 1, wherein the confectionary is a yokan, a candy, a tablet, a granule, a biscuit, a cookie, a fruit fruit. The manufacturing method of Claim 1 or 2 whose confectionery is a yokan containing 0.01-30 weight% (w / w) of antler, and 0.5-40 weight% (w / w) of platinum. The manufacturing method of Claim 1 or 2 whose confectionery is a candy containing 0.01-2 weight% (w / w) of antler, and 47-72 weight% (w / w) malt sugar. The manufacturing method of Claim 1 or 2 whose confectionery is a tablet containing 0.01-2 weight% (w / w) of antler, and 0.1-5 weight% (w / w) xylitol. The method according to claim 1 or 2, wherein the confectionary is a granule containing 0.01 to 2% by weight of deer deer (w / w) and 5 to 15% by volume of oligosaccharide (v / w). The manufacturing method of Claim 1 or 2 whose confectionery is biscuits and cookies containing 0.01-20 weight% (w / w) of antler. The method according to claim 1 or 2, wherein the fresh fruit is a fresh fruit containing 0.01 to 10% by weight (w / w) of antler. Powder agar is added to hot water extracts of deer antler, green meat or deer by-products (bone or dermis), roe deer fungus, ginger, bokyeong, jujube, astragalus, ganoderma lucidum, bokbunja, sesame, peony, licorice and brown root and heat, concentrate and mold Method for producing a velvet jadeite produced through. The composition of claim 9, wherein each composition ratio is 1 to 5% by weight (w / w) of deer antler, 20 to 50% by weight (w / w) of deer meat, 1 to 10% by weight (w / w) of deer byproduct (bone or dermis). , 5-20% by weight (w / w) of the scab mushroom, 1-10% by weight (w / w) of ginger, 1-6% by weight (w / w) of Fuling, 1-6% by weight of jujube (w / w) , Astragalus 1-6% by weight (w / w), Ganoderma lucidum 1-6% by weight (w / w), Bokbunja 1-6% by weight (w / w), Clarifier 1-6% by weight (w / w), Peony 1 to 6% by weight (w / w), licorice 1 to 6% by weight (w / w), brown root 1 to 6% by weight (w / w).