KR20070014508A - Health functional cookies containing lentinus edodes and process for preparation thereof - Google Patents

Abstract

Provided is a method of manufacturing functional health cookies by using Lentinus edodes, soft wheat flour, margarine, refined sugar, water and purified salt. The cookies have excellent storage properties and an effect of decreasing cholesterol accumulation in blood vessels. To make the functional health cookies, 5 to 10% by weight of powder of Lentinus edodes is mixed with 35 to 50% by weight of soft wheat flour, 10 to 25% by weight of margarine, 10 to 25% by weight of refined sugar, 10 to 12% by weight of water and 0.1 to 0.5% by weight of purified salt, formed into cookie shape and then baked.

Description

Health functional cookies containing Lentinus pulverulent powder and extracts and manufacturing method thereof

The present invention relates to a confectionery containing useful components of shiitake mushrooms and a method for producing the same. More specifically, the present invention relates to a health functional confectionery rich in nutrients by containing a powder and an extract of shiitake mushrooms, and to promoting physiological activity of the human body and a method of manufacturing the same.

Shiitake mushrooms ( Lentinus) edodes ) is an edible mushroom belonging to the basidiomycetes Pleurotus eryngii and pine mushroom. It grows from East Asia to Southeast Asia, and is distributed in New Guinea and New Zealand in the southern hemisphere. When hardwoods such as buckwheat and oak trees fall in the wind, they naturally occur in the trees and trees. In recent years, however, the production of fresh shiitake mushrooms has been rapidly increasing by artificially cultivating purely cultured shiitake spawns in sawdust-hardened fungi.

Shiitake mushrooms eliminate the poison in the human body, help the qi not feel hunger, and pass the blood smoothly, which has a therapeutic effect of wind, helps to circulate blood smoothly by inhibiting the accumulation of cholesterol in the blood, and prevents arteriosclerosis and high blood pressure. It is known to be effective and effective in treating anemia. In particular, it prevents rickets in pregnant women, and recently has been in the spotlight as a low-calorie food, and in addition, shiitake mushrooms contain lentinan, an anti-cancer and anti-tumor polysaccharide substance, which has been reported to suppress tumor development by increasing immunity.

The state of use technology of shiitake mushrooms, which are known for their various effects, are as follows. Manufacturing method of processed shiitake powder or liquid form (Korean patent application No. 2001-0028292) and beverage production using dried shiitake mushroom (Korean patent application No. 1999-0023401), Shiitake tea bag tea (Korean patent application) No. 2002-0020501), the manufacturing method of most shiitake mushrooms, such as the manufacturing method of Kochujang (Korean Patent Application No. 1998-0041499) has been reported, but the intake of the active ingredient of shiitake mushrooms is not satisfactory. Due to the complexity of the process, there are problems such as rising manufacturing cost and loss of active ingredients during shiitake mushroom processing.

Therefore, the present invention improves the intake content of shiitake mushrooms, while maintaining the aroma and taste unique to shiitake mushrooms, while eating is simple, excellent texture and color, health of shiitake mushroom powder and extract addition effect The present invention was completed by producing a functional confection.

To provide a product of the shiitake mushroom cookie or confectionery form that can prevent cancer by adding the powder and extract of the dried shiitake mushroom, another object of the present invention is to provide a method for producing the shiitake mushroom powder and extract liquid confectionery.

The above object of the present invention is to dry the raw shiitake mushrooms by freezing or cold air and then pulverize the powder or to prepare the shiitake mushroom extract, and then set the optimum mixing ratio with other ingredients, such as force component, knead the dough, bake the dough cookies Achieved by preparing

Hereinafter, the configuration of the present invention will be described.

Shiitake mushrooms used in the present invention were those grown in the Kim Young Pyo mushroom family farm in Ilhanri-ri, Hayang-eup, Gyeongsan-si, Gyeongbuk.

The present invention is a step of preparing a powder and an extract by drying the shiitake mushrooms by freezing or cold air and then grinding; Mixing the shiitake mushroom powder obtained by pulverization into a powder of forceful ingredients, white sugar, margarine, and refined salt to make shiitake mushroom powder cookie dough; Measuring the physical properties and color of shiitake cookie dough having different shiitake powder contents; Forming and baking the shiitake mushroom powder and extract batter after freezing; Complete sensory evaluation step of the finished shiitake powder and extract cookie.

In the present invention, the active ingredient in the preparation of confectionery is 35 to 50% by weight, preferably 46% by weight, 10 to 25% by weight of margarine, preferably 19% by weight, and white sugar is 10 to 25% by weight. Preferably, 23% by weight, water is 10 to 12% by weight, preferably 11.6% by weight, tablet salt is used 0.1 to 0.5% by weight, preferably 0.4% by weight.

The shiitake mushroom powder was changed to 3, 5, and 10% within the range of the force content for the preparation of the health functional cookie added with shiitake mushroom, and the shiitake mushroom extract was 30, 50 within the water content used for the dough. , The optimum mixing ratio was tested while changing to 100%.

In the present invention, the purified salt is not particularly limited as long as it is a clean salt free from impurities such as sun salt, roasted salt, roasted salt, and preferably bamboo salt.

Health functional shiitake confectionery prepared by the present invention has the advantage that the shiitake mushroom powder and extract is added 5 ~ 10% added to the functionality of shiitake mushrooms compared to conventional confectionery, and can be stored for a long time.

In the present invention, the sensory test on the color, aroma, and texture of the shiitake confectionery was evaluated by sensory evaluation of the color, aroma, and texture of the shiitake mushroom confectionery prepared with 10 inspectors by a five-point grading method (Jang, Kun-Hyung, "Passiveness of Food"). Sensory Evaluation '', 1975).

The sugar content of shiitake extract was expressed in ° Brix value using a refractometer (Atago N-1E, Japan).

Measurement of physical properties (hardness, elasticity, cohesiveness, chewability, and crackability) of the dough containing shiitake mushrooms was measured using a Rheometer (Sun Scientific Co, Ltd, Cr-100 D. Japan). : mastication, adapter type: round, adapter area: 0.79 ㎠, sample type: H-angel, sample width: 20mm, sample height: 10mm, sample depth: 20mm, sample moves: 6mm, table speed: 60m / min, load cell : 2 kg. In addition, chromaticity measurement was represented by L (brightness), a (redness), and b (yellowness) value using the color difference meter (Minolta CR-200, Japan). At this time, the value of the standard white plate was L value 94.06, a value 0.06, and b value 1.46.

Hereinafter, specific examples of the present invention will be described in detail with reference to Examples, but the scope of the present invention is not limited to these Examples.

< Example  1: Preparation of Cookies with Shiitake Powder>

After sifting the sieve powder, sift mushroom powder 300 mesh (mesh) was added at 3, 5, 10% of the weight of the sieve powder, and 46 wt% of the flour, 23 wt% per white, 19 wt% margarine, 11.6 wt% of water, and salt 0.4 Mixing by weight percent to reduce the sugar content and familiarity with our taste, finished the dough with improved flavor and texture of shiitake mushroom powder. The dough was frozen for 3 to 5 hours and then pushed to various thicknesses, and then molded into mushroom shapes, baked at 120 ° C., and cooled to complete cookies.

Shiitake powder cookie manufacturing formula division Shiitake mushroom powder (%) 0 (control) 3 5 10 Force component (g)      100       97       95       90 Shiitake mushroom powder (g)        0        3        5       10 Margarine (g)       40       40       40       40 Water (mL)       25       25       25       25 Salt (g)        0.8        0.8        0.8        0.8

Measurement of Properties of Cookie Dough Added with Shiitake Mushroom Powder Shiitake mushroom powder (%) Firmness (dyne / ㎠) Elasticity (%) Cohesiveness (%) Chewability (%) Breakability (g) 0  51914.25    58.643    37.736    79.236   4945.016 3  54865.94    60.096    29.876    94.386   5769.943 5  56174.50    58.596    34.14    91.363   5349.81 10  62039.25    62.526    31.58   160.336  10108.423

The properties of the cookies prepared by varying the shiitake mushroom powder content are shown in Table 2. The firmness, elasticity, chewability, and cracking of the shiitake mushroom powders were higher than those of the control. Particularly, in case of cracking, when the shiitake mushroom powder was added 10%, the value was very high. It can be inferred that the product became very hard when the finished product of cookies. The higher the amount of powder added, the lower the cohesive value. This results in less aggregation in the mouth.

Color Measurement of Cookie Dough Added with Shiitake Mushroom Powder Shiitake mushroom powder (%) Hunter ’s color L a b 0 (control) 69.55       -2.63 27.80 3 64.67        0.55 25.66 5 60.01        1.19 25.38 10 57.81        2.07 24.35

As shown in Table 3, it was found that the brightness (L value) value became darker as the content of shiitake mushroom powder increased, and the yellowness (a value) became higher depending on the amount of shiitake powder added, resulting in the change of yellow when finished cookies. It can be seen that the b value indicating the redness did not change clearly. In the above results, the shiitake mushroom powder had no effect on the color even when added up to 10% of the weight of the powder, but it was found that the addition of 5% in terms of physical properties.

< Example  2: Cookie Preparation with Shiitake Extract>

2 g of water was added to 40 g of 300 mesh shiitake mushroom powder, boiled at 100 ° C. for 1 hour, cooled, and the filtrate was used as a shiitake mushroom extract. The concentration of the extract was 2.6 ° Brix. Shiitake mushroom extract is added in 10, 30, 50, 100% by weight of water, and mixed with 46% by weight, 23% by weight, 19% by weight of margarine, 0.4% by weight of refined salt to reduce sugar content and are familiar with our taste. Dried mushrooms with improved flavor and texture. The dough was frozen for 3 to 5 hours and then pushed to various thicknesses, and then molded into mushroom shapes, baked at 120 ° C., and cooled to complete cookies.

Shiitake extract cookie manufacturing formula division Shiitake mushroom extract (%) 0 (control) 30 50 100 Force component (g)     100     100     100     100 Margarine (g)      40      40      40      40 Water (mL)      25      17.5      12.5       0 Mushroom Extract (mL)       0       7.5      12.5      25 Salt (g)       0.8       0.8       0.8       0.8

Measurement of physical properties of shiitake mushroom cookie dough Shiitake mushroom extract (%) Firmness (dyne / ㎠) Elasticity (%) Cohesiveness (%) Chewability (%) Breakability (g) 0 (control) 59114.37 53.94 31.85 138.912 14183.219 30 56585.58 51.29 24.44 164.235 13164.532 50 53471.27 53.76 25.31 199.251 12992.163 100 50941.52 54.02 27.65 212.156 11493.393

Measurement results of cookie dough prepared by different shiitake mushroom extract contents showed that the higher the shiitake mushroom extract content, the lower the firmness, cohesiveness, and cracking properties. It appeared to increase.

In the above results, the shiitake mushroom powder was found to be softer and more elastic in the case of the extract, in contrast to the hardening as the amount added increased.

Color Measurement of Shiitake Extract Cookie Dough Shiitake mushroom extract (%) Hunter ’s color L a b 0 (control) 69.55 -2.63 27.80 30 71.12 -2.37 24.94 50 72.52 -2.40 23.26 100 73.06 -2.25 23.71

Table 6 shows the color value of cookie dough according to the shiitake mushroom extract. For the L value, which is the brightness value, the color value of the dough becomes brighter as the amount of extract is increased. There was no.

In the above results, the shiitake mushroom cookie added with shiitake mushroom extract was found to make dough properties soft, elastic and not affect the color. However, to improve the intake of the active ingredient of shiitake mushroom, shiitake mushroom powder was added Is considered to be preferable.

Sensory Evaluation of Shiitake Added Cookies division Shiitake mushroom powder (%) Shiitake mushroom extract (%) 0 3 5 10 0 30 50 100 color 3 4 4.5 4 3 3 4.5 4.5 incense 3 4.5 4.5 4 3 3 4 4 Texture 3 4 4.5 4 3 3 4.5 4

Sensory evaluation

Color-1: Bad, 2: Just Yes, 3: Normal, 4: Good, 5: Very Good

After preparing the health functional shiitake mushroom confectionery added with the shiitake mushroom powder and the extract of the present inventors, the sensory test result for the measurement of overall palatability showed the highest palatability value when the shiitake mushroom powder was added 5%, and the color and fragrance of 10% added composition In addition, all of them showed high preference in texture. Cookies added with shiitake mushroom extract showed high preference for both color, flavor and texture even when 100% added, but the highest value was obtained with 50% added shiitake extract.

In the above results, the present invention, shiitake mushroom powder and extracts added to the health functional shiitake mushroom confectionery showed a high degree of preference for both powder and extract addition, 5 ~ 10% addition of shiitake mushroom powder with high intake of shiitake active ingredient is the most It seems appropriate.

The present invention by adding 5 ~ 10% shiitake mushroom powder as described through the above embodiment to complete the health functional shiitake cake confectionery. The shiitake mushroom powder and the extract-containing cookie of the present invention have an excellent effect of improving health by inhibiting accumulation of cholesterol in the blood, and are excellent in shelf life, long-term preservation, and easy ingestion.

Claims (3)

5 to 10% by weight, 35 to 50% by weight, 10 to 25% by weight of margarine, 10 to 25% by weight, 10 to 12% by weight of water Method of producing a healthy functional confectionery containing shiitake mushroom powder, characterized in that by combining with 0.1 to 0.5% by weight of refined salt, kneaded and then molded into a mushroom-shaped cookie form, baked and cooled. Put the shiitake mushroom extract in 50 ~ 100% by weight of water required for general confectionery dough, and mix it with 35 ~ 50% by weight of force, 10 ~ 25% by weight of margarine, 10 ~ 25% by weight of white spirit, and 0.1 ~ 0.5% by weight of refined salt. Method of producing a healthy functional confectionery containing shiitake mushroom extract, characterized in that it combines the step of forming a mushroom-shaped cookie, then baked and cooled. The cookie dough added with shiitake mushrooms prepared by the method of claim 1 or 2 is shaped into a mushroom, and health functional confectionery of various thicknesses of about 5 to 10 mm and about 1 to 3 mm.