KR20050050204A - Cooking method of nourishing hardtack - Google Patents

Abstract

The present invention is based on 100% by weight of wheat flour 2 to 5 [wt%], ginseng powder 0.8 to 3 [wt%], refined salt 1 to 2 [wt%], shortening 9 to 10 [wt%], starch 2 to 3 [% by weight], swelling agent 2 to 2.5 [% by weight], bleach 0.03 to 0.05 [% by weight], chitosan solution 0.3 to 0.5 [% by weight], leek, onion leek 4 to 5 [% by weight], mulberry, licorice Mixing and stirring 21 to 23 [% by weight] to form a dough; The present invention relates to a method of manufacturing a nutritious biscuit, including a step of forming a dough and baking the same in an oven to complete the nutritious biscuit. As such, the present invention adds locust powder, ginseng powder and leek and onion extract to the dough to improve the taste and aroma while supplementing various nutrients, and removes the toxicity of flour, etc., instead of bottled water, and mulberry and licorice to supplement various nutrients. Since decoction is used for dough, it has a savory, light taste and fresh and fragrant aroma that is completely different from conventional biscuits, and it is supplemented with various nourishment ingredients. There is an effect that can provide, and further contribute to the health of the people. In addition, the present invention has the effect of providing a nutritious biscuit that can be stored for a long time without any preservatives by adding a chitosan powder to the dough to produce biscuits.

Description

Cooking method of nourishing hardtack

The present invention relates to a method of manufacturing biscuits, in particular, by adding various nutrients that affect the human body, grasshoppers, ginseng, leek, onions, chitosan, mulberry, licorice, etc. in various forms to enhance the nutrition The present invention relates to a method for preparing nutritious biscuits.

Biscuits are breads made with flour, yeast, sugar, salt, and shortening (oil) to be 6% or less moisture. They are low in moisture and have good shelf life and are easy to carry. It has been used as a countermeasure for disasters, and has recently been used as a snack for the general public.

However, the conventional biscuits lack the taste, aroma, nourishment, etc., and are not widely used in comparison with other confections.

Thus, the present invention by making a grasshopper, ginseng, leek, onion, chitosan, mulberry, licorice and the like, powdered, juiced or liquid or added to the dough by adding water to the dough to enhance the taste, flavor, nutrition and shelf life Its purpose is to provide a method of manufacturing nutritious biscuits that can be prepared.

Method for producing a nutritious biscuit according to the present invention in order to achieve the above object is the first step of making mulberry and licorice by boiling and then adding mulberry and licorice in water; A second step of compressing the raw leek and the raw onion and extracting the leek and the onion juice; A third step of dissolving the chitosan powder in a mixture of brown rice vinegar and water to form a chitosan solution; A fourth step of drying the live grasshopper by steam drying and then pulverizing to make the grasshopper powder; A fifth process of drying raw ginseng by freeze drying and then grinding to make ginseng powder; 2 to 5 [% by weight], ginseng powder 0.8 to 3 [% by weight], 1 to 2 [% by weight] refined salt, 9 to 10 [% by weight], 2 to 3 starch based on 100% by weight of wheat flour [% By weight], swelling agent 2 to 2.5 [% by weight], bleach 0.03 to 0.05 [% by weight], 0.3 to 0.5 [% by weight] of the chitosan solution, 4 to 5 [% by weight] of leek, onion extract, and mulberry A sixth step of mixing and stirring licorice 21 to 23 [% by weight] to make a dough; Forming the dough and then put in the oven to bake characterized in that it comprises a seventh step of completing the nutrition biscuits.

Hereinafter, the manufacturing method of the nutritious biscuits according to the present invention will be described in more detail for each step.

(1) first step

Mulberry and licorice in 30 (Mulberry): 1 (Liquorice) weight ratio are put in a heating container containing 150 to 200 [fold] water with respect to the total weight of Mulberry, and boiled on low heat for 4 to 5 [hours], and then cooled. Filter out mulberry and licorice. Here, mulberry trees are used for 40 years or more, and those that have not been dried are sliced into about 5 cm, and licorice is dried. The mulberry and licorice made in this way are used instead of bottled water when making biscuit dough.

The mulberry contains a variety of hypoglycemic components enable the manufacture of biscuits that can help prevent diet and adult diseases such as diabetes.

The licorice contains a variety of detoxification ingredients, such as the present invention when the moon mulberry put together when the moon toxic components of the mulberry is detoxified by licorice, when the biscuit dough using detoxification ingredients of licorice is made of flour Toxicity (bleach, preservatives, etc.) is also neutralized by the detoxification of licorice. In addition, when the licorice decoction water is mixed with biscuit dough whose flour is the main ingredient, the people who have gastrointestinal disorders such as heartburn occur when they eat flour food due to the components that conserve the spleen, stomach, and lungs of licorice. It is possible to make biscuits that can be eaten without.

(2) second process

Wash raw leek and peeled raw onions thoroughly in water, and then put them into the press with a weight ratio of 6 (leek): 4 (onion), and then squeeze to extract dry leek and onion juice. If the leek and onions are large in size, cut them into a suitable size and put them in a press.

The leek is a greenish-yellow vegetable having a unique aroma and taste, and is known to not only have a strong vitality but also contain various nutrients. In particular, leek contains a lot of nutrients such as carotene, vitamin B2, vitamin C, calcium, iron, and the leaves of the leek contains sugars of monosaccharides composed of glucose or fructose. The peculiar smell of leek is aryl sulfide and propyl sulfide, which are organosulfur compounds, and one of the ingredients is allicin, and allicin helps the absorption of vitamin B1 and relieves the lack of vitamin B1, thereby obtaining the effect of tonic and gangjeong. Make sure In addition, the leek promotes blood circulation and warms the body, so the body has a good effect on the cold constitution, and has the effect of discharging bad blood, which increases the amount of menstruation, eliminates menstrual pain, and is good for treating anemia. It is known to be effective, to clear the blood by the full-length action, to give vitality to the cell, to promote appetite, anti-inflammatory, antibacterial, fever. In addition, the leek is known to be effective in diarrhea and abdominal pain because it removes the toxic substances in the intestine and strengthens the body's defense function to act as a branch. Therefore, when biscuits are prepared by adding leek solution, biscuits supplemented with natural vitamins and calcium, iron, etc. can be prepared while having a spicy taste and fresh aroma.

The onion is a vegetable with a unique aroma and sweetness, and its unique smell due to compounds such as propyl disulfide and allyl sulfide physiologically promotes the secretion of digestive fluids and has the effect of excitement, sweating, diuresis, calcium, and various vitamins. It contains minerals such as phosphoric acid, which removes harmful substances in the blood, and is known to be effective in preventing diabetes because of its excellent effect on lowering blood sugar. In addition, the distinctive aroma and sweetness of the onion to offset the smell of grass and bitter taste from the leek, so that the biscuits are sweet even without adding sugar. Therefore, when the biscuit is prepared by adding onion solution, it becomes possible to prepare biscuits supplemented with various nutrients contained in onions while having a fresh aroma and sweetness.

As a result, the addition of leek, onion juice in the present invention improves the overall taste and aroma of biscuits, and improves the quality of the product by supplementing various nutrients.

(3) third process

Add brown rice vinegar and water with acidity 6-7 [%] in a 1: 7 weight ratio to mix, add chitosan powder of the same weight as brown rice vinegar to the mixing container, and then mix the contents of the mixing container for 30 minutes. Stir well until the chitosan powder is completely dissolved to make chitosan solution. Chitosan, which is produced by deacetylation of chitin obtained from shells of terrestrial insects, cell walls of microorganisms, shells and cartilage of some invertebrates, is anti-cancer, antibacterial and immune-enhancing, liver function-enhancing, cholesterol and blood glucose levels are inhibited. It is known to increase intestinal effective bacteria, inhibit harmful bacteria, regulate blood pressure, absorb heavy metals and harmful substances, and activate cells. Especially, when added to foods, it can supply nutrients to the human body as well as the role of preservatives. It is known to improve storage properties and improve quality (chewing and sticking properties). Therefore, when biscuits are prepared by adding chitosan solution later, storage properties and quality are improved, and biscuits supplemented with various nutrients contained in chitosan can be prepared.

(4) fourth process

Raw grasshoppers are dried by steam drying and pulverized to form grasshopper powder. More specifically, the live grasshopper was put in a known steam dryer, and the live grasshopper was applied with a steam of 55 to 95 [deg.] C. for 15 to 20 [min], followed by drying the fresh grasshopper to a moisture content of 3 to 8 [%]. It is pulverized to have a particle size of 100 ~ 500 [mesh] using a known grinder to make a grasshopper.

The particle size of the grasshopper is limited to 100 to 500 [mesh]. If the grasshopper has a particle size of less than 100 mesh, the particles are so large that consumers may feel foreign bodies caused by the grasshopper when they eat biscuits. This is because it is not good, and if it has a particle size smaller than 500mesh, the powders are blown in all directions during the manufacturing process, resulting in a large raw material loss and a bad working environment.

The grasshopper contains 64.2 g of average protein, 2.4 g of lipid, 25 mg of calcium, 585 mg of phosphorus, 42 mg of iron, 0.25 mg of vitamin B1, 5.60 mg of vitamin B2, and 20 mg of vitamin C. Therefore, when a biscuit is prepared by adding a locust powder as in the present invention, the protein contained in the locust powder not only makes the taste of the biscuit lighter and more susceptible, but also the protein component that is lacking in the conventional biscuit (carbohydrate component). By supplying, the nutritional imbalance can be solved.

(5) fifth process

Fresh ginseng washed thoroughly is freeze-dried using a known lyophilizer and then pulverized to have a particle size of 100 to 500 [mesh] using a known pulverizer to make ginseng powder.

In the above, the particle size of ginseng powder is limited to 100 ~ 500 [mesh], as in the case of grasshopper powder, if the ginseng powder has a particle size of less than 100mesh, the particles are so large that foreigners due to ginseng powder in the mouth when consumers eat biscuits later on If you have a particle size smaller than 500mesh, because the powder is blown in all directions during the manufacturing process, the loss of raw materials and the working environment is bad because it is not good.

Various nutrients contained in ginseng have been used to prevent and treat diabetes and cancer, control blood pressure, treat and prevent arteriosclerosis and hyperlipidemia, maintain homeostasis of body function, enhance energy, protect and treat liver, prevent and treat gastrointestinal diseases, and hangovers. It is known to be effective in eliminating fatigue, restoring stress, relieving stress, aging blood circulation, enhancing immune function, treating and preventing anemia, preventing toxic effects of environmental hormones, detoxifying heavy metals. It is known to stimulate appetite to stimulate appetite. Therefore, when biscuits are prepared by adding ginseng powder as in the present invention, it is possible to make qualitatively improved biscuits in terms of flavor and nutrition.

(6) 6th process

Locust powder 2 to 5 [% by weight], ginseng powder 0.8 to 3 [% by weight], refined salt 1 to 2 [% by weight], shortening 9 to 10 [% by weight], starch 2 to 3 based on 100% by weight of wheat flour %], Swelling agent 2 to 2.5 [wt%], bleaching agent 0.03 to 0.05 [wt%], chitosan solution 0.3 to 0.5 [wt%], leek, onion leek 4 to 5 [wt%], mulberry, licorice 21 to 23 [% By weight] is weighed and mixed into a dough to make a biscuit dough. The swelling agent uses ammonium bicarbonate and sodium bicarbonate, and the bleaching agent uses sodium sulfite.

When the blending ratio of the grasshopper is more than 5% by weight, biscuits have a color close to brown, which is poor in appearance due to the grasshopper, resulting in poor commerciality. When the content is less than 2% by weight, the effect of the addition of the grasshopper is sufficient. It's not good because you can't expect it. In addition, if the blending ratio of ginseng powder is more than 3% by weight is not good because the price is increased, if less than 0.8% by weight can not be expected due to the effect of the addition of ginseng powder is not good.

(7) 7th process

Put the biscuit dough into the rolling mill and roll it to the width (about 23mm) and thickness (about 8mm) of the common biscuit, and then cut it into pieces with the length of the normal biscuit (about 33mm) using a cutter and then shape it. Place in the oven and bake for 5-6 [min] to complete the nutrition biscuits. The finished nutritious biscuits are packaged and distributed in predetermined amounts after cooling at room temperature.

<Example>

(1) The mulberry tree 40 years old or older is cut into pieces of 5 cm. 3 kg of licorice and 100 g of licorice are put in a heating container containing 500 kg of water, boiled over low heat for 5 hours, cooled, and filtered through a sieve to make mulberry and licorice. (2) After washing fresh leek and peeled raw onions in water, put leek and onion in a press at a ratio of 6: 4 by weight, and then squeeze to extract dry leek and onion juice. (3) Mix brown rice vinegar with 6% acidity and water in a 1: 7 weight ratio, mix, add chitosan powder with the same weight as brown rice vinegar, and stir well for at least 30 minutes to completely dissolve chitosan powder. A solution was made. (4) Purchasing Chinese grasshopper dried by steam drying method, washed it cleanly, roasted on low heat to remove water, and then pulverized to have a particle size of 200mesh to make grasshopper powder. (5) Ginseng powder, which was dried by lyophilization and pulverized to have a particle size of 200 mesh, was purchased commercially. (6) Wheat flour 220kg, grasshopper powder 5kg, ginseng powder 2kg, refined salt 3kg, shortening 21kg, starch 5kg, sodium bicarbonate 4kg, ammonium bicarbonate 500g, sodium sulfite 100g, chitosan solution 1kg, leek, onion extract 10kg, mulberry licorice 49 kg of water was weighed and placed in a kneader to make a biscuit dough by mixing and stirring. (7) Put the biscuit dough into the rolling mill and roll it to the width (about 23mm) and thickness (about 8mm) of the common biscuit, and then cut it into pieces with the length of the normal biscuit (about 33mm) using a cutter and shape it. Bake for 3 minutes in the oven and then bake for 2 minutes 30 seconds in an oven at 250 ℃ temperature to complete the nutritious biscuit.

When you try the nutritious biscuits prepared according to the above example, the more you chew, the lighter and more savory the taste is, at the same time, you can feel a little spicy and sweet taste. I could feel that.

As such, the present invention adds locust powder, ginseng powder and leek and onion extract to the dough to improve the taste and aroma while supplementing various nutrients, and removes the toxicity of flour, etc., instead of bottled water, and mulberry and licorice to supplement various nutrients. Since decoction is used for dough, it has a savory, light taste and fresh and fragrant aroma that is completely different from conventional biscuits, and it is supplemented with various nourishment ingredients. There is an effect that can provide, and further contribute to the health of the people.

In addition, the present invention has the effect of providing a nutritious biscuit that can be stored for a long time without any preservatives by adding a chitosan powder to the dough to produce biscuits.

Claims (3)

A first step of adding mulberry and licorice to water and boiling to cool the mulberry and licorice; A second step of compressing the raw leek and the raw onion and extracting the leek and the onion juice; A third step of dissolving the chitosan powder in a mixture of brown rice vinegar and water to form a chitosan solution; A fourth step of drying the live grasshopper by steam drying and then pulverizing to make the grasshopper powder; A fifth process of drying raw ginseng by freeze drying and then grinding to make ginseng powder; 2 to 5 [% by weight], ginseng powder 0.8 to 3 [% by weight], 1 to 2 [% by weight] refined salt, 9 to 10 [% by weight], 2 to 3 starch based on 100% by weight of wheat flour [% By weight], swelling agent 2 to 2.5 [% by weight], bleach 0.03 to 0.05 [% by weight], 0.3 to 0.5 [% by weight] of the chitosan solution, 4 to 5 [% by weight] of leek, onion extract, and mulberry A sixth step of mixing and stirring licorice 21 to 23 [% by weight] to make a dough; Forming the dough, and then put in the oven to bake a method of producing a nutritional biscuit comprising the seventh step of completing the nutritional biscuit. The method of claim 1, The mulberry tree and licorice in the first step is made by boiling the mulberry and licorice in a 30: 1 weight ratio to water of 150 to 200 [fold] weight for 4 to 5 [hours] with respect to the weight of the mulberry, then cooled, In the second step the leek, onion juice is made by mixing the leek and the onion in a weight ratio of 6: 4, In the third step, the mixing weight ratio of the brown rice vinegar, the water and the chitosan powder is 1: 7: 1, and the brown rice vinegar has an acidity of 6-7 [%]. Manufacturing method. The method according to claim 1 or 2, Grasshoppers and ginseng dried in the fourth step and the fifth step are pulverized to have a particle size of 100 to 500 [mesh], respectively.