KR20130139123A - Kneading composition and manufacturing method thereof and manufacturing method of pastry - Google Patents

Abstract

The present invention relates to a dough composition, a production method thereof, and a production method of pastry using the same, more specifically a dough composition, a production method thereof, and a production method of pastry which prevents the destruction of useful components by fermenting wild grass including dandelion, and improves the flavor by using fibers discarded after the fermentation. The dough composition of the present invention contains flour, dandelion fermented liquid, and dandelion fibers. The production method of the dough composition comprises the following steps: a fermentation step for mixing dandelion with sugar, and fermenting the mixture; a separation step for filtering the fermented mixture of the fermentation step, and separating the result into the dandelion fermented liquid and the dandelion fibers; a crushing step for drying and crushing the dandelion fibers; and a mixing step for mixing the dandelion fermented liquid, the dandelion fibers, and the flour. [Reference numerals] (AA) Washing;(BB) Fermentation;(CC) Filtering;(DD) Fermented liquor;(EE) Fiber;(FF) Drying;(GG) Pulverizing;(HH) Wheat flour, minor ingredient;(II) Mixing and kneading;(JJ) Forming;(KK) Baking

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a kneading composition, a manufacturing method thereof,

The present invention relates to a dough composition, a method for producing the dough composition, and a method for manufacturing a confection using the dough composition. More particularly, the present invention relates to a dough composition which prevents fermentation of raw milk products such as dandelion, A dough composition, a method for producing the dough composition, and a method for manufacturing the dough using the dough composition.

As the level of living has improved recently, consumers' preferences for foods have become more diverse and advanced, and they tend to prefer processed foods that are easy to cook and have a high preference for taste.

Among them, bread, confectionary, and rice cake are transformed into westernization of eating habits and convenient eating habits, and consumption is increasing as a substitute substitute for rice. Recently, bread, sweets and rice cakes have been studied in the direction of containing various functional materials which can improve the usability out of the conventional manufacturing method using flour or rice flour.

Meanwhile, dandelion ( Taraxacum platycarpum) it is widely distributed throughout the entire country, ranging from a multi-Haut herbal belongs to the Asteraceae (Compositea be referred to as a herbal pogongyoung people), from early spring to late autumn. From whales, dandelion is known as a medicinal herb that can metabolize all of the plants, including roots, leaves, flowers, and stems. In one room, the taste of dandelion is woven and woven.

Components of dandelion include fallasan sterol, choline, inulin and pectin. It contains roots, corn syrups, corn syrups, corn syrups, betamirin, stigmasterol, choline, organic acids, fructose, sucrose, glucose, glucoside, 70mg / 100g, and vitamin D 5mg / 100g. Flowers contain alnidiols, rutin and flavanthin (Oriental Medicine Dictionary, Kyung Hee University Press, p514, 1999). It is known that the injection of dandelion has a relatively strong antimicrobial activity against resistant strains of Staphylococcus aureus and hemolytic streptococci in the test tube and that the oral administration of the antiretroviral agent to rats results in good absorption and antibacterial activity (Dongyang Medicine, p514-515, 1999).

In modern medicines, dandelion is used as a diuretic by separating and refining the water-soluble extract, and since it is not toxic to the human body, the outpost is freeze-dried and powdered and sold as a health food. Korean Patent Laid-open Publication No. 10-2001-0104791 discloses a method for producing dandelion tea, Korean Patent Registration No. 10-0870241 discloses a health supplement food based on dandelion, Korean Patent Laid- -0130362 discloses a liquid food or beverage containing dandelion as a main ingredient and a process for producing the same.

The conventional foods have a problem in that the extracts of the dandelion extract are broken down when the dandelion is extracted. In addition, food development for tea and beverages has been active, but dandelion has not yet been used in confectionery.

The present invention has been made to overcome the above problems, and it is an object of the present invention to provide a dough composition which can prevent destruction of a useful ingredient by fermenting dandelion to extract a useful ingredient and increase the flavor feeling by utilizing discarded fiber after fermentation, The present invention also provides a method of manufacturing a cookie using the same.

To attain the above object, the dough composition of the present invention is characterized by containing wheat flour, dandelion fermentation liquid, and dandelion fiber.

The dandelion fermentation broth is characterized in that the dandelion is mixed with sugar, fermented, and then filtered.

In order to accomplish the above object, the present invention provides a method for producing a dough composition, comprising: a fermentation step of mixing dandelion with sugar to ferment; A separating step of separating the fermented product fermented in the fermentation step into a dandelion fermentation liquid and dandelion fiber; A pulverizing step of drying and pulverizing the dandelion fibers; And mixing the dandelion fermentation liquid and the dandelion fiber with wheat flour.

In the fermentation step, the dandelion is mixed with 80 to 120 parts by weight per 100 parts by weight of the dandelion, and the mixture is put into a container.

In order to accomplish the above object, the present invention provides a method of manufacturing a cookie, which comprises mixing 10 to 20 parts by weight of a dandelion fermentation liquid, 5 to 15 parts by weight of dandelion fiber, 80 to 120 parts by weight of butter, 1 to 5 parts by weight And 0.2 to 1.0 part by weight of a baking powder, followed by kneading to obtain a dough composition; A molding step of molding the dough composition; It characterized in that it comprises a; baking step of baking the molded product molded in the molding step.

As described above, according to the present invention, the dandelion is fermented to extract a useful ingredient to prevent destruction of the useful ingredient, and the flavor feeling can be increased by utilizing the discarded fiber after fermentation.

 In addition, the dandelion fermentation liquid has an excellent antioxidative activity and can prevent oxidation and deterioration of the cookies.

1 is a block diagram schematically illustrating a method of manufacturing a muffin according to an embodiment of the present invention.

Hereinafter, a dough composition according to a preferred embodiment of the present invention, a method for manufacturing the same, and a method for manufacturing a confection using the same will be described in detail with reference to the accompanying drawings.

The dough composition according to one embodiment of the present invention includes flour, dandelion fermentation liquid, and dandelion fiber.

The flour is a main ingredient of the dough composition, and conventional confectionery flour can be used. Of course, it can be used by mixing a variety of flour alone or with flour. Grain flour may be applied to rice flour, barley flour, corn flour and the like.

Dandelion (Taraxacum platycarpum ) is a multi-year herbaceous plant belonging to the Compositea, and the present invention can utilize various organs or parts of the dandelion (such as leaves, flowers, stems, etc.), or both outcrops.

Dandelion fermentation liquid and dandelion fiber are obtained by fermenting dandelion. For example, a dandelion fermentation liquid is obtained by mixing dandelion with sugar and fermenting it, followed by filtration. And dandelion fiber remaining as a residue during filtration can be obtained. The dandelion fiber is dried and pulverized.

The dandelion fermentation liquid and the dandelion fiber are mixed with wheat flour to obtain a dough composition. As an example, the dough composition may comprise 10 to 20 parts by weight of the dandelion fermentation broth and 5 to 15 parts by weight of the dandelion fiber, based on 100 parts by weight of the flour.

Another example of the dough composition may include 10 to 20 parts by weight of a dandelion fermentation liquid, 5 to 15 parts by weight of dandelion fiber, and 10 to 20 parts by weight of a thistle extract, based on 100 parts by weight of wheat flour.

Thistle is a perennial plant of Asteraceae, which can be used with leaves, stems, and roots. Thistle extract is extracted by adding extraction solvent to thistle. In this case, at least one selected from water, a lower alcohol having 1 to 4 carbon atoms, a polyhydric alcohol, or a mixture thereof may be used as an extraction solvent. As an example of the extraction, water may be added to the thistle at a weight ratio of 10 times, followed by hot extraction at 100 to 120 ° C for 4 to 10 hours. In addition, the thistle may be included in the dough composition in the form of a fermented liquid and a fiber fermented by the same method as the dandelion fermentation method described later.

In addition, the dough composition may further comprise mistletoe extract. 10 to 20 parts by weight of a dandelion fermentation liquid, 5 to 15 parts by weight of a dandelion fiber, and 10 to 20 parts by weight of a mistletoe extract, based on 100 parts by weight of wheat flour. Mistletoe is an antiparasitic plant that is parasitic to pine, oak, celestial tree, juvenile, birch, chestnut, etc. and which makes photosynthesis by itself to produce chlorophyll. It is an evergreen thickened tree with four leaves. In one room, the stem and leaf of the mistletoe are crying, flatulence, toothache, 膈 气, tingling, backache, abortion, statue, arteriosclerosis use. The mistletoe contained in the dough composition is excellent in antibacterial activity and can increase the antimicrobial activity of the dough composition. Mistletoe extract can be extracted in the same manner as the above-mentioned thistle extract.

In addition, the dough composition of the present invention may further contain water, milk, eggs, or the like. It is needless to say that it is possible to include known ingredients, additives, natural seasoning, and the like which are accepted as foodstuffs.

Hereinafter, a method of manufacturing the dough composition will be described step by step.

First, the dandelion is washed to remove foreign matter such as soil, and then the water is removed. As an example of the cleaning, first cleaning with water and second cleaning with ozone water can be performed. Ozone water is known to have excellent germicidal power against fungi, viruses, and Escherichia coli as well as general bacteria and bacteria because it has a sterilizing power of 25 times that of chlorine used for sterilization of tap water. Ozone water can oxidize and decompose various odor substances including ammonia (NH ₃ ), hydrogen sulfide (H ₂ S), methane (CH ₄ ) and the like and sterilize bacteria and viruses with powerful sterilizing power.

After washing, 80 to 120 parts by weight per 100 parts by weight of the dandelion removed with water are mixed and fermented. When fermented, the dandelion can be fermented by grinding and mixing with sugar. As the sugar, oligosaccharides, lactose, glucose, fructose, sugar, etc. may be used alone or in combination. The mixture of dandelion and sugar is put into a container, and then the container is sealed by a hermetically sealed container. Pottery can be used as a container. Onggi-sealed Onggi allows the air to flow while preventing the penetration of foreign matter.

The fermenting bacteria can be fermented by inoculation with yeast, yeast or lactic acid bacteria. As an example, Saccharomyces cerevisiae can be used. Saccharomyces sp. Strain Saccharomyces sp. the rouxii), Mrs. Celebi Asia as Saccharomyces (Saccharomyces cereviciae), Miss Mrs. Paul Ob as Saccharomyces (Saccharomyces oviformis), MRS stay Neri as Saccharomyces (Saccharomyces steineri ) and the like. A commercially available dry yeast product can be used as yeast.

The fermenting microorganism is inoculated in an amount of 0.01 to 0.03 part by weight based on 100 parts by weight of the mixture of dandelion and sugar. It goes without saying that fermenting bacteria existing naturally in the air or raw materials can penetrate into the container and ferment.

The fermentation of the dandelion is preferably carried out at 20 to 30 占 폚. If fermentation is carried out at a temperature higher than 30 ° C, there is a possibility of deterioration or corruption due to harmful microorganisms. In addition, the fermentation can not be sufficiently performed at a temperature of 20 ° C or lower, so that a desired fermentation broth can not be obtained and the fermentation period becomes longer. A suitable fermentation period is about 20 to 40 days. Preferably, the mixture filled in the vessel in the middle of fermentation is stirred once or twice. This is to allow the mixture to ferment evenly throughout.

By extracting the useful components from the dandelion without applying heat through the fermentation process described above, it is possible to prevent destruction of the components and utilize useful products for fermentation. Also, through the fermentation process, the bitterness and dullness of dandelion can be removed and the preference degree can be improved.

When the fermentation process is completed, the fermented fermented product is separated by filtration into dandelion fermentation liquid and dandelion fiber. The filtration is carried out using solid-liquid separator such as sieve or sieve. The fermented liquid that has passed through the sieve is stored in a separate container. Then, the filtered solid residue, that is, the dandelion fiber is dried and pulverized into 100 to 200 mesh size and processed into a powder form.

Drying of the dandelion fibers can be carried out by any of natural drying methods, hot air drying methods and freeze drying methods. Preferably, the freeze-drying method is applied. Rapidly frozen at a temperature of -50 to -40 DEG C for 10 to 20 hours, and then dried at about -40 DEG C for 48 hours in a freeze dryer having a degree of vacuum of 0.1 to 0.5 torr. When dandelion fiber is lyophilized, migration of soluble components, non-enzymatic browning, protein denaturation, and the like that occur in hot air drying hardly occurs because it is treated at a low temperature.

When the dandelion fermentation liquid and the dandelion fiber are prepared, they are mixed with wheat flour to form a dough composition. For example, 10 to 20 parts by weight of the dandelion fermentation liquid and 5 to 15 parts by weight of the dandelion fiber may be mixed with 100 parts by weight of the flour. In addition, the dough composition may further contain various auxiliary materials other than wheat flour, dandelion fermentation liquid, and dandelion fiber. For example, 10 to 20 parts by weight of a dandelion fermentation liquid, 5 to 15 parts by weight of dandelion fiber, 80 to 120 parts by weight of butter, 1 to 5 parts by weight of eggs and 0.2 to 1.0 part by weight of baking powder are mixed with 100 parts by weight of wheat flour, .

The dough composition may be shaped into a predetermined shape and then baked to produce cookies, muffins, croissants, buckets, donuts, pies, biscuits, and the like. Fig. 1 schematically shows an example of a manufacturing method of a muffin which is a kind of confectionery.

Hereinafter, the present invention will be described by way of examples. However, the following examples are intended to illustrate the present invention in detail, and the scope of the present invention is not limited to the following examples.

(Example 1)

After washing, 100 parts by weight of a mixture of dandelion outgrowth and sugar mixed at a weight ratio of 1: 1 after washing was inoculated with 0.02 part by weight of dried yeast Saccharomyces cerevisiae (DSM Food, France) And sealed at a temperature of 25 ° C for 30 days. After fermentation, the dandelion fermentation broth was separated from the residual dandelion fiber using sieve. The dandelion fibers were dried and pulverized to a size of about 120 mesh.

15 parts by weight of a dandelion fermentation broth, 10 parts by weight of dandelion fiber, 100 parts by weight of butter, 30 parts by weight of sugar, 3 parts by weight of eggs and 0.6 part by weight of baking powder were mixed with 100 parts by weight of wheat flour to prepare a dough composition. The prepared dough composition was aged for about 6 hours in a refrigerator at a temperature of 4 to 6 ° C, and then panned in an about 80% amount of a fermented muffin mold and baked in an oven at 175 ° C and 150 ° C .

(Example 2)

15 parts by weight of a dandelion fermentation liquid, 10 parts by weight of dandelion fiber, 60 parts by weight of butter, 20 parts by weight of sugar, 0.5 part by weight of salt, 1.0 part by weight of vanilla oil, 5 parts by weight of egg yolk, 7 parts by weight of fresh cream, And 0.5 part by weight of baking powder were mixed to prepare a dough composition. The prepared dough composition was put in a refrigerator at a temperature of 4 to 6 ° C and aged for about 6 hours. Then, the prepared dough composition was sliced to a thickness of about 0.7 cm using a plunger, then molded using a mold, baked at 180 ° C in an oven and 130 ° C in an oven Cookies were prepared.

(Comparative Example 1)

Muffins were prepared in the same manner as in Example 1 except that 90 parts by weight of butter, 30 parts by weight of sugar, 3 parts by weight of eggs and 0.6 part by weight of baking powder were mixed with 100 parts by weight of wheat flour .

(Comparative Example 2)

Cookies were prepared in the same manner as in Example 1 except that 50 parts by weight of butter, 20 parts by weight of sugar, 0.5 parts by weight of salt, 1.0 part by weight of vanilla oil, 5 parts by weight of egg yolk, 7 parts by weight of fresh cream , And 0.5 part by weight of baking powder were used to prepare cookies.

<Antioxidant activity test>

The radical scavenging activity was measured using the dandelion fermentation broth of Example 1 as a sample. The antioxidant activity (EDA%) of the samples was determined by modifying the Blois method. 2 mL of the sample was mixed with 2 mL of 0.2 mM DPPH (1,1-diphenyl-2-picryl hydrazyl) solution and left for 30 minutes, and then absorbance was measured at 517 nm. The radical scavenging activity was expressed by the absorbance reduction rate of the sample addition and no addition groups. The radical scavenging activity was calculated by the following equation and the results are shown in Table 1 below. In the experiment, the fermented product of the example was used as a test sample and BHT (synthetic antioxidant) was used as a control sample.

Radical scavenging activity (%) = (1-absorbance of sample added / absorbance of non-added sample) × 100

division Radical scavenging performance Test Sample 58.2 ± 0.4 Control sample 53.5 ± 0.65

As shown in Table 1, the radical scavenging ability of the dandelion fermentation broth was superior to the radical scavenging ability of a conventional synthetic antioxidant used as a control. Therefore, it is expected that the cake made by adding the dandelion fermentation liquid can prevent the oxidation and retain the excellent taste for a long time.

<Sensory Test>

The muffins and cookies prepared in the above Examples and Comparative Examples were subjected to a sensory test. In the panel, 20 adults (10 males, 10 females) were selected and their appearance, aroma, taste, and overall preference were evaluated by the 9 point scaling method. The sensory test results are shown in Table 2 below.

division Exterior incense flavor Comprehensive likelihood Example 1 8.17 8.48 8.63 8.35 Example 2 8.10 8.51 8.70 8.42 Comparative Example 1 8.15 7.50 6.85 7.48 Comparative Example 2 8.08 7.72 6.24 7.40

The results of Table 2 show that there is no significant difference in appearance between the examples and the comparative examples. However, it can be seen that the fragrance and flavor of the examples are higher than the comparative examples. This results from adding dandelion fermented liquid and dandelion fiber, especially dandelion fiber, to add flavor and moist taste of dandelion to enhance flavor.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be clearly understood that the same is by way of illustration and example only and is not to be taken by way of limitation. Accordingly, the true scope of protection of the present invention should be determined only by the appended claims.

Claims (5)

Dough composition comprising wheat flour, dandelion fermentation broth, dandelion fiber. The dough composition of claim 1, wherein the dandelion fermentation broth is obtained by mixing dandelion with sugar and then fermenting the dandelion. A fermentation step of fermenting the dandelion by mixing with sugar;
A separation step of separating the fermentation product fermented in the fermentation step into a dandelion fermentation broth and dandelion fibers;
A milling step of drying and then grinding the dandelion fibers;
Mixing step of mixing the dandelion fermentation broth and the dandelion fiber with flour; method of producing a dough composition comprising a. The method of claim 3, wherein the fermentation step is prepared by mixing 80 to 120 parts by weight of the sugar per 100 parts by weight of the dandelion, and then put into the container and then sealed the inlet of the container with Hanji fermentation. Way. Dough composition by mixing 10 to 20 parts by weight of dandelion fermentation broth, 5 to 15 parts by weight of dandelion fiber, 80 to 120 parts by weight of butter, 1 to 5 parts by weight of eggs, 0.2 to 1.0 parts by weight of baking powder and kneading A dough step of obtaining;
A molding step of molding the dough composition;
And a baking step of baking the shaped product molded in the shaping step.

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