KR20070040550A - Soybean milk cookies and preparing method thereof - Google Patents

Abstract

The present invention relates to a soy milk cookie and a method for manufacturing the same, soy milk cookie of the present invention is 15 to 30% by weight of dry bean, wheat flour 10 to 25% by weight, milk butter 10 to 25% by weight, eggs 8 to 25% by weight, oligosaccharide 5 to 15% by weight, dried soymilk 3 to 10% by weight, Becking powder 0.5 to 2% by weight, dextrin 3 to 7% by weight, pectin 1.5 to 3.5% by weight and salt comprises 0.1 to 0.5% by weight , The manufacturing method comprises the steps of drying the biji with microwave; 15 to 30% by weight of the dried dry bean, 10 to 25% by weight of wheat flour, 10 to 25% by weight of milk butter, 8 to 25% by weight of eggs, 5 to 15% by weight of oligosaccharides, 3 to 10% by weight of dried soymilk, Mixing 0.5 to 2% by weight of backing powder, 3 to 7% by weight of dextrin, 1.5 to 3.5% by weight of pectin and 0.1 to 0.5% by weight of salt; Freezing the mixture; And forming and baking the aged material matured above.

Soymilk cookies of the present invention are rich in protein, excellent in nutrition and low calorie, giving a feeling of satiety even in small amounts, can be used as a diet food and can be used as a meal replacement.

Soy milk, cookies, bean curd, soybeans, dried bean curd, dried soymilk

Description

Soybean Cookie and its manufacturing method {SOYBEAN MILK COOKIES AND PREPARING METHOD THEREOF}

The present invention relates to a soy milk cookie and a method of manufacturing the same, and more particularly, to a low calorie soy milk cookie which is excellent in nutrition and low calorie and gives a feeling of satiety even when a small amount is consumed by a bean fat produced from soybean. will be.

In general, cookies are made by mixing flour, margarine, sugar, etc. and used for snacks. Cookies have a problem in that a large amount of fat and carbohydrates in the ingredients are made, ingesting high calories causes obesity when a large amount is ingested.

Obesity is a source of all kinds of diseases and the interest in health these days is increasing interest in low-calorie and nutritious food.

In the case of cookies, cookies are prepared by adding sesame seeds, beans, various herbal medicines, etc. as additives in order to develop nutritious and beneficial cookies, rather than simply snack snacks. However, the material for making cookies is flour-based, and rice flour is used recently, but since it is also a carbohydrate, there is a limit to lowering calories.

Accordingly, the present inventors devote a lot of research to produce a cookie that can be felt with satiety and low in calories and ingesting a small amount of protein foods, such as soy milk and soy milk as the main ingredients.

It is an object of the present invention to provide soymilk cookies which are excellent in nutrition and have low calorie content and provide satiety even when a small amount is consumed by using a dry bean as a main ingredient.

Another object of the present invention is to provide a method for producing a low calorie soymilk cookie.

In order to achieve the above object, the soymilk cookie of the present invention is 15 to 30% by weight of dry bean, 10 to 25% by weight of wheat flour, 10 to 25% by weight of milk butter, 8 to 25% by weight of eggs, 5 to 15% by weight of oligosaccharides 3 to 10% by weight of dried soymilk, 0.5 to 2% by weight of Becking powder, 3 to 7% by weight of dextrin, 1.5 to 3.5% by weight of pectin and 0.1 to 0.5% by weight of salt.

In the present invention, the components are mixed by weight.

In the present invention, the busy paper used as a main raw material is usually produced from soybeans, and dried dry busy paper is used.

When the dry fat is blown in water, the volume is increased by 2 times and the weight is about 3 times. Therefore, foods containing a large amount of dry fat feel full even when a small amount is consumed.

Soymilk cookies according to the present invention is a dry raw material as a main ingredient, even if a small amount of ingestion to feel full and also low calorie is suitable as a diet food.

In addition, the wheat flour, milk butter, eggs, oligosaccharides, dried soy milk, Becking powder, dextrin, pectin and salt used to make the soymilk cookie of the present invention is used that is commonly used in food.

In the soymilk cookie of the present invention, if the content of the dry bean is less than 15% by weight, the efficacy as a low-calorie food is lowered, and if it exceeds 30% by weight, it is difficult to form a cookie by reducing the content of ingredients essential for the manufacture of cookies such as wheat flour and eggs. There is this.

In the soymilk cookie of the present invention, if the content of the dry soy milk is less than 3% by weight, the savory taste is reduced and the efficacy as a low-calorie food is lowered and exceeds 10% by weight.

Soymilk cookies of the present invention may be made by further comprising 5 to 20% by weight of margarine. By including these, the cookie of the present invention can be made softer.

Soymilk cookies of the present invention may be made by further comprising 10 to 20% by weight of soy milk. By further mixing the liquid soy milk it is possible to soften the texture of the cookies of the present invention.

Soymilk cookies of the present invention may be made by further comprising 0.01 to 1% by weight of vitamins. Vitamins used in the present invention are usually used in foods are not limited to any. By containing vitamins, the cookies of the present invention can be supplemented with nutrients that cookies are likely to lack.

In addition, the soymilk cookies of the present invention may be made by further containing 0.01 to 1% by weight of calcium. Calcium used in the present invention is conventionally used for food is not limited to any one. By containing calcium, the cookie of the present invention can replenish nutrients that are likely to be lacking in cookies.

Soymilk cookies of the present invention may further include water depending on the dough quality of the ingredients to be mixed. Water to be blended may further comprise 5 to 15% by weight based on the total weight of the components to be mixed.

Soymilk cookies of the present invention is well mixed cookies when the above ingredients are mixed within the above range.

Hereinafter, the method of manufacturing the low calorie soymilk cookie of this invention is demonstrated.

Soymilk cookies manufacturing method of the present invention comprises the steps of drying the soybeans produced from soybeans with microwave; 15 to 30% by weight of the dried dry bean, 10 to 25% by weight of wheat flour, 10 to 25% by weight of milk butter, 8 to 25% by weight of eggs, 5 to 15% by weight of oligosaccharides, 3 to 10% by weight of dried soymilk, and baking Mixing 0.5 to 2% by weight of powder, 3 to 7% by weight of dextrin, 1.5 to 3.5% by weight of pectin and 0.1 to 0.5% by weight of salt; Freezing the mixture; And forming and baking the aged material matured above.

The soymilk cookie manufacturing method of this invention is demonstrated in detail.

First, prepare soybeans for making a bean, and prepare wheat flour, milk butter, eggs, oligosaccharides, dried soy milk, Becking powder, dextrin, pectin and salt.

The bean is made from beans in the usual way. Subsequently, the made busy paper is dried with microwaves. At this time, the drying temperature is preferably 45 to 55 ℃. If the drying temperature is 45 ° C or less, there is a problem that the drying time is long while the drying is not performed well, and if the drying temperature is 55 ° C or more, the nutrients are destroyed.

Conventional methods for drying the freeze through drying freezing takes 24 hours or more, but in the present invention can be dried in 60 to 120 minutes by using a microwave.

Then, 15 to 30% by weight of the previously prepared dry bean, wheat flour 10 to 25% by weight, milk butter 10 to 25% by weight, eggs 8 to 25% by weight, oligosaccharides 5 to 15% by weight, dried soymilk 3 to 10% by weight , 0.5 to 2% by weight of Becking Powder, 3 to 7% by weight of dextrin, 1.5 to 3.5% by weight of pectin and 0.1 to 0.5% by weight of salt.

The mixture is then freeze aged. At this time, the aging time will vary depending on the amount of the mixture, but 40 to 48 hours is preferable.

Subsequently, the aged mature material is molded into a predetermined shape and the molded product is baked. In this case, an oven generally used in the art may be used, but in the present invention, a convection oven is preferably used. It is also preferable to bake for 10 to 20 minutes at a temperature of 135 to 155 ℃.

By baking as described above, the soymilk cookie of the present invention is manufactured, and the manufactured cookie is shipped after being packaged through an inspection procedure which is a normal procedure.

In the soymilk cookies manufacturing method of the present invention, in the step of mixing the components may be prepared by further mixing 5 to 20% by weight margarine.

In addition, in the soymilk cookies manufacturing method of the present invention, in the step of mixing the components can be prepared by further mixing 10 to 20% by weight soy milk.

Furthermore, in the soymilk cookies manufacturing method of the present invention, in the step of mixing the components can be prepared by mixing calcium and / or vitamins 0.01 to 1% by weight further.

The soymilk cookie of the present invention contains about 420 calories per 100 g by containing a large amount of protein. This is a much lower calorie value compared to a typical cookie consisting of 30-40 wt% wheat flour, 25-30 wt% margarine and 25-30 wt% sugar, yielding 550 calories per 100 g.

In the following examples look at the soymilk cookies manufacturing method of the present invention in detail.

<Example 1>

Busy, dried soy milk, wheat flour, milk butter, egg loose, liquid oligosaccharide, Becking powder, dextrin powder, pectin powder and salt were prepared. The busy papers were placed in a microwave and dried at 45 ° C. for 110 minutes to prepare dry papers. 275 g of the dried bean curd prepared above, 80 g of dried soy milk, 200 g of wheat flour, 150 g of milk butter, 80 g of eggs, 120 g of oligosaccharide, 13 g of Becking powder, 50 g of dextrin, 30 g of pectin, and 2 g of salt were mixed in a dough container. The mixture was placed in a freezer and aged for 44 hours. The mature dough was formed by dipping into a cookie mold of 3.5 cm in diameter and 0.5 cm in thickness, and baking for 10 minutes at a temperature of 155 ° C. in a convection oven to prepare soymilk cookies.

<Example 2>

Busy, dried soy milk, wheat flour, milk butter, egg loose, liquid oligosaccharide, Becking powder, dextrin powder, pectin powder, salt and margarine were prepared. The busy papers were placed in a microwave and dried at 55 ° C. for 80 minutes to prepare dry papers. 250 g of dried soybean prepared above, dried soymilk 80g, wheat flour 130g, milk butter 100g, eggs 120g, oligosaccharides 110g, Becking powder 7g, dextrin 50g, pectin 20g, salt 3g and margarine 130g were mixed in a dough container. The mixture was placed in a freezer and aged for 46 hours. Mature dough was formed by dipping into 3.5cm diameter and 0.5cm thick cookie molds, and baking for 20 minutes at a temperature of 135 ° C. in a convection oven to prepare soymilk cookies.

<Example 3>

Busy, dried soy milk, wheat flour, milk butter, egg loose, liquid oligosaccharide, Becking powder, dextrin powder, pectin powder, salt and soy milk were prepared. The busy papers were put in a microwave and dried at 45 ° C. for 100 minutes to prepare dry papers. Drying bean 190g prepared above, dried soymilk 80g, wheat flour 150g, milk butter 150g, eggs 80g, oligosaccharides 110g, Becking powder 5g, dextrin 50g, pectin 23g, salt 2g and 160g soy milk was mixed in a dough container. The mixture was placed in a freezer and aged for 45 hours. The mature dough was formed by dipping into a cookie mold of 3.5 cm in diameter and 0.5 cm in thickness, and baking for 10 minutes at a temperature of 155 ° C. in a convection oven to prepare soymilk cookies.

<Example 4>

Busy, dried soy milk, wheat flour, milk butter, egg loose, liquid oligosaccharide, Becking powder, dextrin powder, pectin powder, salt, margarine and soy milk were prepared. The busy papers were placed in a microwave and dried at 50 ° C. for 95 minutes to prepare dry papers. 200 g of dried biscuits prepared above, dried soymilk 70g, wheat flour 150g, milk butter 120g, eggs 125g, oligosaccharides 100g, Becking powder 10g, dextrin 40g, pectin 22g, salt 3g and margarine 50g, soy milk 110g mixed in a dough container It was. The mixture was placed in a freezer and aged for 48 hours. Mature dough was formed by dipping into a 5.0 cm diameter, 0.5 cm thick cookie mold and baking for 20 minutes at a temperature of 135 ° C. in a convection oven to prepare soymilk.

Example 5

Busy, dried soy milk, wheat flour, milk butter, egg loose, liquid oligosaccharide, Becking powder, dextrin powder, pectin powder, salt and vitamins were prepared. The busy papers were placed in a microwave and dried at 45 ° C. for 110 minutes to prepare dry papers. 185 g of the dried bean oil prepared above, dried soymilk 80g, wheat flour 220g, milk butter 160g, eggs 110g, oligosaccharides 160g, Becking powder 10g, dextrin 43g, pectin 20g, salt 2g and vitamin 10g was mixed in the dough container. The mixture was placed in a freezer and aged for 44 hours. The mature dough was formed by dipping into a cookie mold of 5.0 cm in diameter and 0.5 cm in thickness and baking for 17 minutes at a temperature of 140 ° C. in a convection oven to prepare soymilk.

<Example 6>

Busy, dried soy milk, wheat flour, milk butter, egg loose, liquid oligosaccharide, Becking powder, dextrin powder, pectin powder, salt and calcium were prepared. The busy papers were placed in a microwave and dried at 55 ° C. for 80 minutes to prepare dry papers. 185 g of the dried biscuits prepared above, dried soymilk 80g, wheat flour 220g, milk butter 160g, eggs 110g, oligosaccharides 160g, Becking powder 10g, dextrin 42g, pectin 20g, salt 3g and calcium 10g were mixed in a dough container. The mixture was placed in a freezer and aged for 45 hours. The mature dough was formed by dipping into a cookie mold of 5.0 cm in diameter and 0.5 cm in thickness and baking for 17 minutes at a temperature of 140 ° C. in a convection oven to prepare soymilk.

<Example 7>

Busy, dried soy milk, wheat flour, milk butter, egg loose, liquid oligosaccharide, Becking powder, dextrin powder, pectin powder, salt, margarine and vitamins were prepared. The busy papers were put in a microwave and dried at 45 ° C. for 100 minutes to prepare dry papers. 245 g of the dried bean curd prepared above, 80 g of dried soy milk, 130 g of wheat flour, 100 g of milk butter, 120 g of eggs, oligosaccharide 110 g, Becking powder 8 g, dextrin 50 g, pectin 20 g, salt 2 g, margarine 130 g and vitamins 5 g mixed in a dough container It was. The mixture was placed in a freezer and aged for 40 hours. Mature dough was formed by dipping into a 5.0 cm diameter, 0.7 cm thick cookie mold and baking for 10 minutes at a temperature of 155 ° C. in a convection oven to prepare soymilk.

<Example 8>

Busy, dried soy milk, wheat flour, milk butter, egg loose, liquid oligosaccharide, Becking powder, dextrin powder, pectin powder, salt, margarine and calcium were prepared. The busy papers were placed in a microwave and dried at 50 ° C. for 95 minutes to prepare dry papers. 250g of dried biji prepared above, dried soymilk 80g, wheat flour 125g, milk butter 100g, eggs 120g, oligosaccharide 110g, Becking powder 5g, dextrin 50g, pectin 22g, salt 3g, margarine 130g and calcium 5g mixed in a dough container It was. The mixture was placed in a freezer and aged for 45 hours. Mature dough was formed by dipping into a cookie mold of 5.0 cm in diameter and 0.7 cm thick, and then baked for 20 minutes at a temperature of 135 ° C. in a convection oven to prepare soymilk cookies.

Example 9

Busy, dried soy milk, wheat flour, milk butter, egg loose, liquid oligosaccharide, Becking powder, dextrin powder, pectin powder, salt, soy milk and vitamins were prepared. The busy papers were placed in a microwave and dried at 45 ° C. for 110 minutes to prepare dry papers. 185 g of the dried bean oil prepared above, dried soymilk 80g, wheat flour 150g, milk butter 150g, eggs 80g, oligosaccharides 110g, Becking powder 5g, dextrin 53g, pectin 20g, salt 2g, soymilk 160g and vitamins 5g mixed in a dough container It was. The mixture was placed in a freezer and aged for 44 hours. Mature dough was formed by dipping into a 5.0 cm diameter, 0.7 cm thick cookie mold and baking for 10 minutes at a temperature of 155 ° C. in a convection oven to prepare soymilk.

<Example 10>

Busy, dried soy milk, wheat flour, milk butter, egg loose, liquid oligosaccharide, Becking powder, dextrin powder, pectin powder, salt, soy milk and calcium were prepared. The busy papers were placed in a microwave and dried at 55 ° C. for 80 minutes to prepare dry papers. Drying 190 g prepared above, dried soymilk 80g, wheat flour 147g, milk butter 150g, eggs 80g, oligosaccharides 110g, Becking powder 5g, dextrin 50g, pectin 20g, salt 3g, soymilk 160g and calcium 5g mixed in a dough container It was. The mixture was placed in a freezer and aged for 46 hours. Mature dough was formed by dipping into a cookie mold of 3.5cm in diameter and 0.5cm in thickness, and baking it for 17 minutes at a temperature of 140 ° C. in a convection oven to prepare soymilk.

<Example 11>

Busy, dried soy milk, wheat flour, milk butter, egg loose, liquid oligosaccharide, Becking powder, dextrin powder, pectin powder, salt, margarine, soy milk and vitamins were prepared. The busy papers were placed in a microwave and dried at 45 ° C. for 105 minutes to prepare dry papers. Knead 185 g of the dried bisque prepared above, dried soymilk 60g, wheat flour 150g, milk butter 120g, egg 160, oligosaccharide 73g, Becking powder 5g, dextrin 40g, pectin 20g, salt 2g and margarine 80g, soymilk 100g, and vitamin 5g Placed in a container and mixed. The mixture was placed in a freezer and aged for 47 hours. Mature dough was formed by dipping into a cookie mold of 5.0 cm in diameter and 0.5 cm in thickness, and then baking for 10 minutes at a temperature of 155 ° C. in a convection oven to prepare soymilk cookies.

<Example 12>

Busy, dried soy milk, wheat flour, milk butter, egg loose, liquid oligosaccharide, Becking powder, dextrin powder, pectin powder, salt, margarine, soy milk and calcium were prepared. The busy papers were placed in a microwave and dried at 50 ° C. for 95 minutes to prepare dry papers. Kneading 160g of dried biscuits, dried soymilk 70g, wheat flour 165g, milk butter 100g, egg 150, oligosaccharide 82g, Becking powder 5g, dextrin 40g, pectin 20g, salt 3g and margarine 100g, soymilk 100g, and calcium 5g Placed in a container and mixed. The mixture was placed in a freezer and aged for 45 hours. Mature dough was formed by dipping into a 5.0 cm diameter, 0.7 cm thick cookie mold and baking for 20 minutes at a temperature of 135 ° C. in a convection oven to prepare soymilk.

Example 13

Busy, dried soy milk, wheat flour, milk butter, egg loose, liquid oligosaccharide, Becking powder, dextrin powder, pectin powder, salt, margarine, soy milk, vitamins and calcium were prepared. The busy papers were placed in a microwave and dried at 45 ° C. for 110 minutes to prepare dry papers. 190 g dried soybean, dry soy milk 70 g, wheat flour 150 g, milk butter 120 g, egg 128, oligosaccharide 100 g, Becking powder 10 g, dextrin 40 g, pectin 20 g, salt 2 g and margarine 50 g, soy milk 110 g, vitamin 5 g and calcium 5 g Was put into the dough container and mixed. The mixture was placed in a freezer and aged for 48 hours. Mature dough was formed by dipping into a 5.0 cm diameter, 0.7 cm thick cookie mold and baking for 17 minutes at a temperature of 140 ° C. in a convection oven to prepare soymilk cookies.

Soymilk cookies prepared in Examples 1 to 13 calculates 395.5 to 445.5 calories per 100 g of calories based on the protein, carbohydrate and fat content of the ingredients.

Specific embodiments of the present invention have been presented above, but the present invention is not limited to the above, and various modifications can be made within the technical spirit of the present invention, and such modifications will belong to the following claims.

Soymilk cookies of the present invention is rich in protein by the soy milk and soybeans as a main raw material is excellent in nutrition compared to conventional carbohydrate-oriented cookies, low calorie, giving a feeling of satiety even in small amounts ingestion is suitable as a diet food It can also be used as an article.

Claims (8)

15 to 30% by weight of dry butter, 10 to 25% by weight of wheat flour, 10 to 25% by weight of milk butter, 8 to 25% by weight of eggs, 5 to 15% by weight of oligosaccharides, 3 to 10% by weight of dried soymilk, 0.5 to 2 beaking powder Soymilk cookies characterized by comprising a weight%, 3 to 7% by weight of dextrin, 1.5 to 3.5% by weight pectin and 0.1 to 0.5% by weight salt. The method according to claim 1, Soymilk cookies, characterized in that further comprises 5 to 20% by weight of margarine. The method according to claim 1 or 2, Soymilk cookies, characterized in that further comprises 10 to 20% by weight of soy milk. The method according to claim 1 or 2, Soymilk cookies, characterized in that further comprises 0.01 to 1% by weight of vitamins. The method according to claim 1 or 2, Soymilk cookies, characterized in that further comprises 0.01 to 1% by weight of calcium. In the soymilk cookie manufacturing method, Drying the soybeans produced from the beans with microwaves; 15 to 30% by weight of the dried dry bean, 10 to 25% by weight of wheat flour, 10 to 25% by weight of milk butter, 8 to 25% by weight of eggs, 5 to 15% by weight of oligosaccharides, 3 to 10% by weight of dried soymilk, Mixing 0.5 to 2% by weight of backing powder, 3 to 7% by weight of dextrin, 1.5 to 3.5% by weight of pectin and 0.1 to 0.5% by weight of salt; Freezing the mixture; And Soymilk cookies manufacturing method comprising a; forming and baking the aging material aged in the above. The method according to claim 6, Soymilk cookies manufacturing method characterized in that the drying at the temperature of 45 to 55 ℃ in the drying step. The method according to claim 6, Soymilk cookies manufacturing method characterized in that the baking for 10 to 20 minutes at a temperature of 135 to 155 ℃ in the step of baking the molding.