KR20110010959A - Health functional walnut confectionery of cultured wild-ginseng and making method of that - Google Patents

Abstract

PURPOSE: A producing method of functional walnut cake with a walnut shape is provided to mix tissue cultured mountain ginseng powder with red bean paste fillings for offering the pharmacological effect to the walnut cake. CONSTITUTION: A producing method of functional walnut cake with a walnut shape comprises the following steps: preparing 1.2kg of weak flour, 70~100g of tissue cultured mountain ginseng, 400~500g of sugar, 10~20g of baking powder, 450~550ml of milk, 500~550g of eggs, 200g~250g of melted butter, and 3~5g of salt; using the tissue cultured mountain ginseng, the milk, the sugar, the eggs, and melted butter to make walnut cake skin dough; preparing a red bean paste filling my mixing sugar, boiled red beans, gelatin powder, and tissue cultured mountain ginseng powder; inserting the walnut cake skin dough to a walnut cake making frame, adding 10~15g of red bean paste filling, and adding the skin dough again; and roasting the dough for 15~25minutes at 170~180deg C.

Description

Health Functional Walnut Confectionery of Cultured Wild-ginseng and Making Method of That}

The present invention relates to a health functional wild ginseng cultured root walnut and its manufacturing method, by adding wild ginseng cultured root to the shell dough of walnut confectionery, and adding wild ginseng cultured root powder to red bean paste, improving visual effects and improving aroma, color, chewability It relates to a manufacturing method of wild ginseng culture root walnut confectionery. The existing walnut confectionery is becoming a national chain store due to the specialization of Cheonan walnut confectionery, and it is sold as a simple gift or as a favorite food in highway rest areas or trains. However, the walnut confectionery has a disadvantage in that the material does not satisfy the desire of modern consumers who appeal to the variety by pursuing health functional food with the simple addition of walnut. In addition, wild ginseng cultured roots need to be added to various foods in order to secure the source of consumption and to contribute to the health of the public due to the successful in-flight cultivation. Walnut confectionery, a familiar food that is familiar to the general public, uses various ingredients and additives to reinforce nutritional ingredients, and is excellent in taste and aroma.

The present invention provides a walnut confectionery with enhanced health functionalities by adding wild ginseng culture root sterilely cultured in wild ginseng root muscle and its manufacturing method.

Sanshan culture root is a sterile mass-produced wild ginseng root of ginseng by using bioreactor. Sanx ginseng (Panax schinseng NESS) is a natural ginseng that grows naturally in mountain and its indication and efficacy are similar to ginseng, but its efficacy is excellent. It is known. The main efficacy of wild ginseng is homeostasis of body control function, anti-fatigue and anti-stress action, blood pressure control and anti-cancer action, arteriosclerosis and hypertension prevention, gastrointestinal function and immune function enhancement and antiviral action have been reported. Looking at the status of technology development using wild ginseng culture root, wild ginseng culture root extract with high saponin content (Korean Patent Registration No. 0711954), manufacturing method of herbal liquor containing wild ginseng culture root (Korean Patent Registration No. 0686888), wild ginseng culture root extract and wild ginseng Method for preparing liqueurs containing culture roots and liquor using them (Korean Patent Registration No. 0648000), Whitening method of Soju with cultured wild ginseng extract extract (Korean Patent Registration No. 0528395), Whitening containing wild ginseng extract of tissue culture Cosmetic composition (Korean Patent Registration No. 0493845), Hue cosmetic composition (Korean Patent Registration No. 0770953) using wild ginseng root extract powder, feed additive composition (Korean Patent Registration No. 0493789), cultured with wild ginseng culture root Method for preparing hemp fermented wine and fermented wine obtained therefrom (Korean Patent Registration No. 045 9256), food for improving liver fibrosis containing wild ginseng culture root extract (Korean Patent Registration No. 0472220), manufacturing method of Yakju by multi-step fermentation strengthening method with cultured wild ginseng (Korean Patent Registration No. 0528396), wild ginseng extract and herbal medicine It is mostly limited to the development of alcoholic beverages and cosmetics using acid extract culture root extracts such as skin anti-aging cosmetic composition containing extracts (Korean Patent Registration No. 0538078), and added ginseng cultured root roots to walnut confectionery, which is a popular food and can be easily consumed. The technology has not been developed to date.

Recently, the food has been diversified due to the improvement of economic level and social development, but the walnut confectionery is still used as a favorite food of many people because of the memories, flavors, and emotions of the foods which were eaten before. The current state of technology for walnuts is as follows. Hodo confectionery manufacturing method (Korean Patent Registration No. 0750482), ginseng Hodo confectionery and its manufacturing method (Korean Patent Registration No. 0392598), pear walnut confectionery manufacturing method (Korea Patent Registration No. 0803722), green tea powder or extract thereof Walnut added various raw materials, such as walnut confectionery (Korean Patent Publication No. 10-2005-0061933), walnut confectionery with powder or powder of pine nuts and walnut confectionery method (Korean Patent Publication No. 10-2009-0019099) Although confectionery is being developed, walnut confectionery supplemented with wild ginseng cultivated roots, which meets modern people's preference for health functional food and pursues the enhancement of taste food, has not been developed until now.

The present invention ginseng culture root walnut and its manufacturing method to provide a functional walnut focusing on the nutritional portion of wild ginseng culture root, walnut confectionery by adding the unique flavor and taste, pharmacological effects and nutrients of wild ginseng culture root Its purpose is to enhance the nutritional content of the nutrients and improve its functional parts.

In the present invention, by adding the wild ginseng culture root to the production of the outer shell dough of the walnut confectionery to enhance the visual effect and flavor of the walnut confectionery dough, by adding the wild ginseng culture root powder to the preparation of red bean paste inside the walnut confectionery contains nutrients of wild ginseng culture root, The purpose of this study is to complete walnut confectionery, which has a higher sensuality than walnut confectionery.

In order to complete the health functional strengthening walnut confectionery added with the present invention wild ginseng culture root and a method for manufacturing the same, a color difference meter was used for objective measurement of the external chromaticity, and the walnut confectionery without wild ginseng culture root was added. In order to compare the sensory characteristics, the items of taste, aroma, color, texture, and overall acceptability of walnut confectionery were evaluated after dividing into groups of less than 20, 20-40 and 41 years old.

The present invention relates to a healthy functional walnut confectionery prepared with a composition of lyophilized wild ginseng culture root and wild ginseng culture root powder, ginseng powder, butter, sugar, egg, salt, red bean, etc. I want to complete.

The wild ginseng culture root used in the present invention was produced by Vitrosys Co., Ltd., produced in a sterile large-scale bioreactor, and no harmful pesticides or harmful heavy metal components were detected. Does not contain various saponins, especially Rg3. Rh2 is a unique ingredient found only in wild ginseng and red ginseng, and contains about four times more in wild ginseng culture root than red ginseng. In the present invention, wild ginseng culture root was used by freeze drying. Wild ginseng culture root walnut confectionery and its manufacturing method adds wild ginseng culture root to walnut confectionery dough to enhance the color and visual effect of the dough, and adds ginseng culture root powder to the preparation of red bean paste in the walnut confectionery. The sensory preferences were examined by examining the sensory preferences such as color, texture, texture, and overall preference.

Functional reinforced wild ginseng cultured root according to the present invention Walnut confectionery and its manufacturing method can be easily ingested pharmacological and nutritional components of wild ginseng cultured root by adding wild ginseng cultured root to walnut confectionery dough, and added by adding ginseng cultured root powder to red bean paste It can contribute to the improvement of health, and the appearance of wild ginseng roots in the appearance of walnut confectionery enhances the visual effect, improves the color, and improves the scent of fresh ginseng roots due to the addition of eggs. It is an excellent invention that can provide walnuts as a delicious food. In addition, the development of wild ginseng culture root walnut confectionery can be utilized as a healthy snack to prevent obesity caused by adolescents due to the westernization of their dietary habits such as fast food or instant food, and can easily consume expensive ginseng cultured root active ingredient. Considering the popularization of wild ginseng cultured roots, the promotion of consumption of wild ginseng rooted walnuts can be expected to increase national health and expand health functional foods.

The functional functional walnut confectionery using the wild ginseng culture root of the present invention and a manufacturing method thereof will be described in detail as follows.

In the present invention ginseng culture root walnut confectionery and its manufacturing method, the ginseng culture root was used by Vitrosys Co., Ltd., and the visual effect of walnut confectionery dough by adding wild ginseng culture root and wild ginseng culture root powder to the shell dough and red bean paste It is suitable for the taste of modern people who think health is important because of improvement, color and flavor and improved nutrition.

The present invention will be described in detail in the following examples, but the scope of the present invention is not limited to these examples and composition ratios.

The method of manufacturing wild ginseng cultured walnut confectionery of the present embodiment is divided into a manufacturing process step and a packaging step. Preparing an outer shell batter using force powder, butter, sugar, eggs, salt, wild ginseng culture root, etc .; Preparing azuki beans into the inside of wild ginseng culture root walnut confectionery with domestic red beans, sugar, and ginseng culture root powder; Putting red bean paste into the ginseng culture root walnut dough; The manufacturing process of the baked wild ginseng culture root walnut confectionery is divided, and the packaging step is packaged individually in a non-fluorescent paper to prevent water evaporation of the finished ginseng culture root walnut confectionery in the paper box It can be divided into packing stages that are completed by packing.

Hereinafter, the production method of the present invention ginseng culture root walnut confectionery will be described.

Example:

Wild ginseng culture root preparation process; The ginseng culture root used in the present invention ginseng culture root walnut confectionery and its manufacturing method was freeze-dried wild ginseng culture root in the outer skin kneading step and then dried by itself, in the manufacturing step of red bean sediment 100 ~ 150 mesh (mesh) The color value of wild ginseng cultured root powder was L. (brightness) 66.56, a value (redness) 7.40, and b value (yellowness) 31.43.

Wild ginseng root walnut dough process; Wild ginseng culture root For the preparation of walnuts, wild ginseng cultured root of ginseng contains 70g ~ 100g, sugar 400g ~ 500g, baking powder 10g ~ 20g, milk 450ml ~ 550ml, eggs 500g ~ 600g, melted butter 200g ~ 250g, salt 3g Prepare in a ratio of ~ 5g, sieve the flour, baking powder, and salt through a sieve, so that the powder is mixed evenly. Freeze-dried wild ginseng culture roots are immersed in milk for 20-30 minutes to allow the fragrance of subtle wild ginseng culture roots to be eluted, so that the dry ginseng culture roots are easily mixed with the dough. Put sugar and egg in the kneader, mix for 1 minute at low speed and 1 minute at high speed, add soaked wild ginseng culture root and milk, mix at low speed for 1 minute, add the prepared powders through a sieve, and mix at low speed for 1 minute, Add melted butter and mix for 1 minute at low speed and 2 minutes at high speed to complete the walnut pastry batter.

Manufacturing process of red ginseng red bean paste in wild ginseng cultured root walnut; 500g ~ 700g of domestic red beans are immersed in 10ℓ of water at room temperature for 2 hours, soaked and put in a container with 2ℓ of water, put 3g ~ 5g of salt, and boil at 100 ℃ for 1 hour. To prevent the transfer of sugar 500g ~ 700g, water in the red bean paste into the shell of walnut confectionery, add 15g ~ 20g gelatin powder, 5g ~ 10g wild ginseng culture root powder to complete the sediment.

Wild ginseng culture root walnut baking process; Put the above ginseng culture root walnut pastry dough covered with the bottom of the walnut pastry production frame, put 10g ~ 15g adzuki bean paste and put it so that 80% of the frame is filled with wild ginseng cultivation walnut pastry dough preheated oven at 170 ℃ ~ 180 ℃ Bake for 15-25 minutes at.

Wild ginseng culture root walnut packaging process; Cool the finished ginseng culture root walnuts for 30 to 50 minutes. In order to prevent water evaporation of chilled wild ginseng culture root walnut confectionery individually wrapped in a non-fluorescent paper and packed in a paper box to complete the health functional wild ginseng culture root walnut confectionery.

Comparative Example: The general walnut confectionery prepared to compare with the wild ginseng cultured walnut confectionery prepared by the above method was prepared by the conventional walnut confectionery manufacturing method except the wild ginseng cultured root in the blending ratio of the wild ginseng cultivated root walnut.

Color measurement of walnut cake dough added with wild ginseng culture root prepared in the present invention is represented by L (brightness), a (red), b (yellow) using a colorimeter (Minolta, CR-200, Japan) It was. At this time, the standard white plate had a L value of 93.96, a value of 0.04, and b value of 1.49.

Color of Walnut Cookie Dough Added with Wild Ginseng Culture Root division L value a value b value Plain Walnut Dough 67.98 0.80 24.84 Wild ginseng root walnut dough 64.92 1.12 32.36

Table 1 shows the chromaticity values of the wild ginseng cultured walnut confectionery prepared in the present invention, the lightness value was slightly lower than that of the general walnut dough without the wild ginseng cultured root, and the redness a value was not changed. , B value indicating yellowness was slightly higher. Walnut confectionery prepared by adding ginseng culture root was found to have a pale yellow color of walnut confectionery and visually improved consumer confidence by using wild ginseng culture root as it is.

Sensory test results of health functional fortified walnut confectionery supplemented with wild ginseng culture root prepared in the present invention are shown in Table 2. Sensory tests were assessed using a five-point scale (5: Very Good, 4: Good, 3: Normal, 2: Bad, 1: Very Bad), divided into taste, aroma, color, texture, and overall preference. Participants were divided into three groups of younger than 20 years old, 20-40 years old, and 41 years old and older, and 10 men and women were selected for the evaluation of sensory characteristics.

Sensory Evaluation of Wild Ginseng Cultured Walnut Cookies division flavor incense Chromaticity Texture Overall
Likelihood Normal
Walnut Under 20 3.6 4.1 3.7 4.1 3.5 20-40 years old 3.8 4.2 3.7 4.0 3.9 41 years old or older 4.2 4.0 3.5 3.8 4.0 Wild ginseng
Culture root
Walnut Under 20 4.1 3.9 4.6 4.5 4.3 20-40 years old 4.6 4.3 4.5 4.4 4.6 41 years old or older 4.8 4.6 4.4 4.8 4.8

As indicated above, in the group under 20 years old who are accustomed to sweetness and various kinds of instant foods, there was no significant difference in the palatability between the general walnut and wild ginseng cultured root walnuts, but the 41-year-old who was concerned about various adult diseases In the above group, the acceptability of wild ginseng root walnuts was very high. Looking at the items of sensory evaluation, wild ginseng cultured root walnut confectionery showed higher scores in texture as well as color and taste, and the ginseng cultured root had higher visual effect and better chewability in texture than other walnut confections. appear.

In conclusion, the walnut confectionery added with wild ginseng culture root was significantly improved in color and texture compared to the general walnut confectionery, and the sensory test result also showed high consumer preference of wild ginseng root walnut confectionery. However, those under the age of 20 have lower preference in wild ginseng cultivated root walnut confectionery and less irritating taste than the various bakeries currently on the market. The pharmacological efficacy of wild ginseng culture roots, the necessity of ingesting low sugar foods, and the efficacy of pure and light red beans in Korea are required for the growing age group.

Claims (2)

Wild ginseng culture root For the preparation of walnuts, wild ginseng culture root 70g ~ 100g, sugar 400g ~ 500g, baking powder 10g ~ 20g, milk 450ml ~ 550ml, eggs 500g ~ 550g, melted butter 200g ~ 250g, salt 3g Wild ginseng culture root dough preparation process at the rate of ~ 5g; Immersing the lyophilized wild ginseng culture root in milk for 20 to 30 minutes and preparing the ginseng culture root for easy mixing with the dough; Add sugar and egg to the kneader, mix for 1 minute at low speed and 1 minute at high speed, add soaked wild ginseng culture root and milk, mix at low speed for 1 minute, add the prepared powders to the chair, mix at low speed for 1 minute, and melt Adding butter and mixing at low speed for 1 minute and at high speed for 2 minutes to prepare a walnut pastry batter dough; 500g ~ 700g of domestic red beans are soaked in 10ℓ of water at room temperature for 2 hours, then dried and put in a container with 2ℓ of water and 3g ~ 5g of salt, boiled at 100 ℃ for 1 hour and sugar 500g ~ 700g, gelatin Adding 15 g to 20 g of powder and 5 g to 10 g of wild ginseng cultured root powder to boil to complete the sediment; Put the ginseng culture root walnut pastry dough covered with the bottom of the walnut confectionery mold, add 10g ~ 15g of red bean paste, and fill it with 80% of the mold with the wild ginseng culture root walnut pastry dough in a preheated oven at 170 ℃ ~ 180 ℃. Baking for 25 minutes; Cooling the finished wild ginseng culture root walnut for 30 to 50 minutes; A method of manufacturing a walnut cookie, characterized in that it is packaged in a paper box and individually wrapped in non-fluorescent paper to prevent water evaporation of the cultivated wild ginseng root walnut. Wild ginseng cultured root walnuts prepared according to the method of claim 1.