KR20120114929A

KR20120114929A - A cookies being contained dried persimmon and process for making the same

Info

Publication number: KR20120114929A
Application number: KR1020110032779A
Authority: KR
Inventors: 박미경; 최미혜
Original assignee: 박미경; 최미혜
Priority date: 2011-04-08
Filing date: 2011-04-08
Publication date: 2012-10-17

Abstract

The dried persimmon cookie of the present invention is a dried persimmon sliced dried persimmon with seeds and faucets into a certain size, butter, sugar, eggs, flour, whole wheat flour, baking soda is homogeneously kneaded in the dough mixed with stirring and baked in the oven Because it is manufactured by, the inherent components and flavors of the persimmons can be maintained.

Description

Dried Persimmon Cookies and Method for Making the Same {A cookies being contained dried persimmon and process for making the same}

The present invention relates to a processed food using dried persimmon, and more particularly, to a cookie manufactured using dried persimmon diced and a method of manufacturing the same.

Dried persimmons with chewy texture and sweet taste were in season during winter, and they were a great nutritious snack when there were no nasty snacks on cold winter days.

Dried persimmon is a special product of the East, especially Korea, which is a representative product of dried fruit. Suitable conditions for dried persimmons are high sugar content and fleshy viscous with few fibers or seeds. Persimmon varieties used to make persimmons are used at the same time as Sangju, Eunpyeong-Jun in Yecheon, Occasion in Haman, Gojong-si in Wanju, Simultaneous in Yeongdong, and Gapju (Golden persimmon) in Banneung. The drying method includes a natural drying method and an artificial drying method. In the natural drying method, the skin is picked before it's ripened, and the skin is peeled thinly and stitched into something like a big skewer or a barley skewer, which is then hung in a well-ventilated and well-ventilated place. When the moisture is about 1/3 dry, remove the seeds from the inside, trim and dry again. Wrap it in a crest, place it in a box, and leave it in a sealed state so that the persimmon is completely dried and white powder of glucose (glucose) is formed on the surface. Take this out and dry it again and put it in a box to seal it. Such natural drying takes about 20 days, but artificial drying only needs to be dried at 37 ° C for the first time and then lowered to 32 ° C for 4 days. Drying method is a combination of both sun and fire, and depending on the degree of drying is divided into 25-30% moisture and 50% moisture. When the surface dries, a pale powder comes out. The majority of the powder is fructose and glucose, and the ratio is 1: 6.

Persimmon is very nutritious and contains a lot of vitamin C, carotene, potassium and tannin. Of course, dried persimmons retain their nutritional value. Dried persimmon drains moisture and has a high content of dietary fiber. Dietary fiber functions as a suit, to balance the intestines, and to absorb cholesterol and release it out of the body.

Recently, various processed foods using such dried persimmons have emerged.

Patent document 1 (Unexamined-Japanese-Patent No. 2002-238459) discloses the confectionery by which dried persimmon and chocolate are kneaded together, and its manufacturing method. Patent Document 2 (Korean Patent Publication No. 2010-96662) discloses a dried persimmon confectionery comprising a decorative coating layer for laminating glutinous rice cakes on top of dried persimmons and coating the upper surface of dried persimmons on which the rice cakes are stacked to integrate dried persimmons and rice cakes. .

However, in the case of Patent Documents 1 and 2, there is a problem that the intrinsic components and flavor of persimmon may be lost in the process of manufacturing a processed food with dried persimmon.

An object of the present invention is to provide a dried persimmon processed food and a process for producing the same, while maintaining the intrinsic components and flavor of persimmon.

Another object of the present invention is to provide a cookie containing dried persimmon.

Other objects and advantages of the invention will be described below and will be appreciated by the practice of the invention. Further, objects and advantages of the present invention can be realized by the means and the combination shown in the appended claims.

Method for producing a persimmon cookie according to an aspect of the present invention for carrying out the above object is a first step of producing a dried persimmon dies having a water content of 10 to 40% by dividing the dried persimmon with seeds and stalks to a certain size; 15 to 30% by weight butter, 10 to 25% by weight sugar, 5 to 15% by weight mixed egg 1st mixture and 10 to 20% by weight flour, 20 to 35% by weight whole wheat flour, 0.1 to 0.5% by weight baking soda A second step of homogeneously kneading the mixed stirred second formulation to prepare an intermediate dough; 2 to 40% by weight of the dried persimmon diced to the intermediate dough and mixed to prepare a final dough and the final dough in the oven to bake 7-20 minutes at a temperature of 150 ~ 200 ℃ And a fourth step of preparing the cookie.

At this time, the dried persimmon is preferably used to adjust the water content to 10 to 40% by immersing the dried persimmon having a water content of 5% or less in alcohol or syrup and dried. In the third step, the intermediate The dried persimmon die which is added to the dough is characterized in that the surface of the flour is thinly coated.

In addition, the dried persimmon cookie according to another aspect of the present invention, after dividing the dried persimmon with a seed and a stalk to a certain size, immersed in alcohol or syrup and dried to produce a dried persimmon with a water content of 10 to 40% 15 to 30% by weight of butter, 10 to 25% by weight of sugar, 5 to 15% by weight of mixed eggs, 10 to 20% by weight of wheat flour, 20 to 35% by weight of whole wheat flour, 0.1 to 0.5 baking soda After preparing the intermediate dough by homogeneously mixing the stirred second mixture by weight% homogeneously, the final dough prepared by mixing 2 ~ 40% by weight of the dried persimmon diced to the intermediate dough was put into an oven It is manufactured by baking for 7-20 minutes at the temperature of 150-200 degreeC.

According to the present invention, since a dried persimmon die which maintains the unique components and flavors of persimmon is prepared and then the dried persimmon die and flour dough are mixed to prepare cookies, it is possible to maintain the unique ingredients and flavor of persimmon as it is.

Hereinafter, preferred embodiments of a persimmon cookie and a method for manufacturing the same according to the present invention will be described in detail with reference to the accompanying drawings.

First, dried persimmons from persimmon trees are dried using natural drying or artificial drying to prepare dried persimmons. At this time, small dried persimmons which are not suitable for commercial use, dried persimmons with poor color, dried persimmons, and dried persimmons are excluded. At this time, the dried persimmon is preferably selected to have a water content of 5% or less to facilitate processing as dried persimmon.

The seeds and stalks are removed from the selected dried persimmons and cut into pieces using a knife or cutter or chopper so that their size is approximately 0.1-3 cm × 0.1-3 cm. The dried persimmons are soaked in syrup or liquor and dried to produce dried persimmons. Thus, the reason why the dried persimmon is dipped in syrup or alcohol is to add a unique aroma and sweetness to the persimmon. The water content of the dried persimmon diced is preferably 10 to 40%.

At this time, when the water content of the dried persimmon diced is less than 10%, the flour is difficult to adhere to the surface, it is difficult to provide a moist and chewy texture. In addition, when the water content of the dried persimmon diced exceeds 40%, it is difficult to knead with the flour, and the phenomenon that the dice are entangled with each other in the processing process may occur.

Therefore, dried persimmon diced with fructose of syrup or liquor adhered to the surface of the dried persimmon should maintain its water content in the range of 10-40%.

Put the melted butter at room temperature in a whisk to 15-30% by weight, add 10-25% by weight of sugar and 5-15% by weight of eggs. At this time, the sugar is divided into 1 to 2 times, the eggs are divided into 1 to 3 times and then kneaded for 2 to 3 minutes for each material to prepare a creamed first formulation.

10 to 20% by weight of flour, 20 to 35% by weight of whole wheat flour, and 0.1 to 0.5% by weight of baking soda are added and kneaded to prepare a second blend.

The first compound and the second compound are homogeneously kneaded to prepare an intermediate dough, and 2 to 40% by weight of the dried persimmon diced is added to the intermediate dough to prepare a final dough.

At this time, it is more preferable to mix the thin dough on the surface of the dried persimmon diced by mixing the dried persimmon diced into flour before putting the dried persimmon diced into the final dough.

This is to prevent the drying of the cookie by maintaining the moisture of the dried persimmon die to provide improved moisturizing, and to provide a chewy texture and color.

The final dough is molded to a thickness of 0.5 ~ 0.8mm, the molded dough is put in an oven and baked for 7 to 20 minutes at a temperature of 150 ~ 200 ℃.

The baked cookies are then wrapped in PE plastic.

In the above, the preferred embodiment according to the present invention has been described in detail. However, embodiments of the present invention can be variously modified or applied by those skilled in the art, the scope of the technical idea according to the present invention should be determined by the claims to be described later will be.

Claims

A first step of producing a dried persimmon diced with a water content of 10 to 40% by dividing the dried persimmon with seeds and stalks into a predetermined size;
15 to 30% by weight butter, 10 to 25% by weight sugar, 5 to 15% by weight mixed egg 1st mixture and 10 to 20% by weight flour, 20 to 35% by weight whole wheat flour, 0.1 to 0.5% by weight baking soda A second step of homogeneously kneading the mixed stirred second formulation to prepare an intermediate dough;
A third step of preparing the final dough by mixing and mixing 2 to 40% by weight of the dried persimmon to the intermediate dough;
The final dough is put into the oven and a method for producing a dried persimmon cookie comprising the fourth step of producing a cookie by baking for 7 to 20 minutes at a temperature of 150 ~ 200 ℃.

The method of claim 1,
Between the third step, the dried persimmon die which is put into the intermediate dough is a method of producing a dried cookie, characterized in that the surface of the flour is thinly coated.

The method of claim 2,
In the first step, a dried persimmon cookie method characterized in that the dried persimmon to 0.1 ~ 3cm × 0.1 ~ 3cm size.

The method of claim 3, wherein
The dried persimmon die is a method of producing a persimmon cookie characterized in that the dried persimmon having a water content of 5% or less immersed in alcohol or syrup and dried to adjust the water content to 10 to 40%.

The persimmon cookie manufactured by the manufacturing method of any one of Claims 1-4.