KR20140122139A - Cookie containing Peucedani Radixa extract powder and preparation method thereof - Google Patents

Abstract

The present invention relates to a cookie which is good for health and palatable by containing Peucedani Radixa extract powder and a method for manufacturing the cookie. As a result of tests for color degree, spreadability, firmness, and functionality of the cookie manufactured by mixing the Peucedani Radixa extract powder, which is prepared by reflux extracting the Peucedani Radixa and freeze-drying the extract, with cookie dough and then measuring pH and water content of the cookie, and then investigating the association between the pH and water content of the cookie, the water content and pH of the dough were lowered when the Peucedani Radixa extract powder having a high content of the Peucedani Radixa extract powder, and the color becomes turbid and the spreadability was lowered, but the firmness becomes stronger, and the cookie containing 3% of the Peucedani Radixa extract powder was generally excellent in color, taste, flavor, texture, and palatability according to the result of the functional test.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a cookie containing an extract powder,

The present invention relates to an edible / wind resistant cookie prepared by refluxing and concentrating an edible wind wind, followed by mixing a freeze-dried edible wind extract powder with a cookie dough, and a method for producing the edible wind cookie.

Peucedani Radixa is collectively referred to as the shark oil herb belonging to the insectivoridae, and is called imitation wind, wood wind, wood wind wind and mountain wind wind (Li HI et al., Flora of Taiwan, 1997, 3, 964-966). It is widely used as a substitute for windshield, and is known to be used for paralysis and sputum, cough, headache, general paralysis, paralysis, and neuralgia. In addition, the coumarin-based substances isolated from the windshields have been shown to have anticonvulsant and antiallergic effects (Aida Y. et al., Pharmacological activities of khellactones, compounds isolated from Peucedanum japonicum thunb. And peucedanum praeruptorium DUNN, 1998, 20, 343-351) And antiplatelet aggregation constituents from formosan Peucedanum japonicum 1996, 41, 525-530), and anti-platelet activity has antioxidant activity and anti-inflammatory activity. (Kim DH et al., Biolosical Activities of Isolated Compounds from Peucedani Radix, 2009, 53, 130-137).

Cookies are products made from wheat flour, oil, sugar, eggs and swelling agents. They are tasteful and crunchy and have been used as a main snack for children, women, workers, and elderly people.

Recently, as the demand for bread and confectionery has increased due to the simplification of diet and westernization, and interest in well-being foods has increased, interest in the development of new products including diverse functional materials and physiologically active food ingredients and health- And the conventional confectionery and bakery industries including the food service industry are actively conducting researches for manufacturing cookies by adding natural materials having rich nutrients and functionalities.

Functional materials added to cookie manufacturing so far include seaweed, lotus root, pine needle, and blue pear, and Korean red ginseng cookies based on red ginseng roots and their preparation method are disclosed in Korean Patent Publication No. 10-2010-0095221. However, there have been no known cookies containing the edible wind extract powder and a method for producing the cookies.

Accordingly, an object of the present invention is to provide an edible / wind-resistant cookie containing an edible-wind extract powder.

Another object of the present invention is to provide a method of manufacturing the above-described windshield cookie.

The above object of the present invention can be achieved by a method for producing an edible product, comprising: preparing an edible wind extract powder using an organic solvent, most preferably 70% ethanol; Preparing a cookie dough using the extracted powder obtained above; Measuring the moisture content and pH of the cookie dough obtained above; Preparing a cookie using the cookie dough obtained above; Evaluating the cookie suitability by measuring the chromaticity, spreadability and hardness of the cookie prepared above; And the sensory test was performed.

The present invention has the effect of not showing significant difference in color, taste, flavor, texture, and preference when compared with a general cookie, in which a cooked flour containing 3 parts by weight of flour extract powder is added to a flour, It is possible to increase the value of cookies in terms of nutrition, function, quality and preference as well as to increase the utilization of food-and-beverage This is a very useful invention.

(CJ), butter (Seoul milk), sugar (CJ), eggs (Pulmuone), salt (sea food), baking powder (Ottogi food), vanilla flavor (Bread garden) were purchased from a large-scale mart, and the windblown was purchased from the Yeongcheon-san windbreak on the herb medicines of Yeongcheon, Kyongbuk.

Hereinafter, the present invention will be described in more detail with reference to Examples. However, the following examples are for illustrative purposes only and are not intended to limit the scope of the invention.

≪ Example 1 >

Manufacture of windshield extract powder

The extract powder was mixed with 70% ethanol at a ratio of 1: 7 to the weight of the windshield, and then subjected to reflux extraction at 60 ° C. for 24 hours. The extracted powder was concentrated to 22 brix using a vacuum concentrator (N-1110, Eyela, Korea) and ethanol extract was removed to prepare an extract powder. The extracted powder was dried with a freeze dryer (PV1M1AF08, Ihanil, Korea), pulverized and filtered to obtain a powder having a size of 40 mesh.

≪ Example 2 >

Manufacture of cooked windbreak cookies

Weighed butter was added to a Hobart Mixer (N50, Hobart, Troy, USA) and whipped for about 1 minute. After adding sugar, it was creamed for about 2 ~ 3 minutes. The egg was released and the sugar solution prepared was divided into 3 to 5 portions while stirring. The flour, baking powder and vanilla flavor were added to the flour, and the flour was added to the flour while stirring at low speed. The mixture was thoroughly mixed with a spatula to mix well.

The finished cookie dough was dumped in the refrigerator for 2 hours and then weighed in the same amount (25 g) to make a round shape to be 23.5 × 23.5 × 6.0 mm. The electric cooked at 170 ° -180 ° C. and 180 ° C. The resulting cookies were cooled at room temperature for 1 hour, then stored in a zippered bag and stored at room temperature for use in this experiment.

As shown in Table 1, the compounding ratio of the cooked rice flour extracted powder was 0%, 1%, 3% and 5% based on the weight of wheat flour according to Example 1 of the present invention, .

<Experimental Example 1>

Water content and pH measurement of cooked dough

The moisture content of the cookie dough was measured by halogen dry measurement using a moisture analyzer (MB45 Moisture Analyzer, Ohaus Corporation, Switzerland). That is, the sample was homogenized with a homogenizer (MS-HMG 2400, Global LAB) and 23 g was taken and measured at 150 ° C. for 10 minutes. The pH of the cookie dough was measured by homogenizing 10 g of cookie dough with 90 ml of distilled water in a homogenizer (MS-HMG 2400, Global LAB) at 13,500 rpm for 10 seconds and then repeating the measurement three times using a pH meter (8603, Metrohn, Swiss) Respectively.

As shown in Table 2, the moisture content of the cookie dough was 16.53%, 16.17%, 15.84%, and 15.15% in the addition of 1%, 3%, and 5% ( P <0.001) as the amount of windshield powder was increased. This is because the moisture content of the flour extract powder is lower than that of the wheat flour or the moisture binding ability of the dough due to the addition of the flour extract powder is lowered, (Kang JS, Quality characteristics of cookies prepared with flour partly substituted by coffee grounds, 2011, 18, 33-38).

The pH of the cookie dough was 6.58, 6.51, 6.43 and 6.34, respectively, with the addition of 1% of wheat flour powder, 3% and 5% ( P <0.001), respectively. This is thought to be due to the inclusion of sour tasting organic acids in the extract powder, and these results are believed to be influenced by the added functional ingredients.

<Experimental Example 2>

Measuring the chromaticity of an expression windbreak cookie

The color values of L (lightness), a (redness) and b (yellowness) were repeatedly measured three times using a colorimeter (Colormeter CT-310, Minolta Co., Japan). The L value of the standard plate used was 97.75, the a value was 0.38, and the b value was +1.88.

As shown in Table 3, the L (lightness) values indicating the brightness of the cookies were 78.74, 67.94, 62.86, and 59.92% in the 1% addition group, 3% addition group and 5% addition group, ( P <0.001), and the lightness decreased significantly as the amount of the extract powder increased. As a result of the correlation between the addition amount of the extract powder and the brightness of the cookie, the correlation between the two variables was very high, indicating that the addition amount of the extract powder was influential on the brightness of the cookie. It is considered that this is the influence of the pigment of the extract powder of the wind-resistant extract, and the coffee extract residue cookies and the rice cooked with the rice doenjang powder (Yoon HS et al., Quality characteristics of cookies containing various levels of aged garlic, 2005, 12, 432 -435), the brightness decreased as the amount of powder added increased.

The value of a (redness) value of cooked rice flour was 0.79, 1.31, 1.49 and 1.58, respectively. The addition of 1%, 3% and 5% The addition amount of the powder gave a statistically significant effect on the degree of redness. The yellowness value of yellowness was 26.84, 29.16, 29.27 and 29.84 ( p <0.05), respectively. The addition of 1%, 3% and 5% These results showed that the addition amount of the extract powder was a factor affecting the yellowness of cookies.

<Experimental Example 3>

Measuring the spread of cooked chicken

The spread of the cookie is expressed as a ratio of the thickness to the diameter, and the average value is used after the following measurement using the method of American Association of Cereal Chemists (AACC) method 10-50D.

The diameter of the cookie was determined by measuring the total length of six cookies horizontally, rotating the respective cookies by 90 °, measuring the length in the same manner, dividing by 6 each, and calculating the average value of one cookie. The thickness was measured by stacking six cookies vertically, measuring the height, randomly changing the order, re-stacking, measuring the height, dividing the figure by six to get an average of one cookie. The average diameter and the thickness value were obtained by repeating the measurement three times.

As shown in Table 4, the spreadability index of the cookies was the highest at 38.73 in the group of no addition of the extract powder, and the addition of 1%, 3%, and 5% to the flour weight was 33.79, 29.67 and 28.63, There was statistically significant difference ( p <0.001) between the addition of extracted powder and the spread of cookies. As the added amount of dietary fiber extract powder increased, the spreadability decreased compared to the cookies without dietary fiber extract powder. In addition, the correlation between the addition amount of the extract powder and the spreadability showed that the correlation between the two variables is very high. Therefore, it is shown that the addition amount of the extract powder is an important factor affecting the spreadability of cookies.

<Experimental Example 4>

Measuring hardness of cooked rice cookie

Table 5 shows the method of analyzing the hardness of the cookies to which the extract powder was added.

As shown in Table 6, the hardness of cookies containing 5% extract powder, 3% extract powder and 5% extract powder as the weight of flour was 5,326 g, 6,945 g, 8,059 g and 10,120 g, respectively ( P <0.001). The results of this study are as follows.

<Experimental Example 5>

Sensory evaluation of eating windbreak cookies

The sensory evaluation of the cooked persimmon cookies was carried out after 25 students and researchers of Yeungnam University Food Science and Engineering Department were selected as sensual agents and fully trained to understand the experimental purpose and sensory items. The sensory test was performed on a minimum of 1 point and a maximum of 5 points for each item in terms of color, taste, flavor, texture and overall acceptability. The 5 point scale method (best to worst ). All experiments were repeated 3 times or more. Statistical analysis was performed using SPSS (ver. 16.0) statistical program. First, the mean and standard deviation of the cookie characteristics were calculated according to the addition amount of each type of windshield extract powder. After that, the difference of the cookie characteristics according to the addition amount of the windshield extract powder was analyzed through ANOVA, Post-analysis was performed with Duncan's multiple range test method at p <0.05.

As shown in Table 7, the sensory evaluation results of the cooked rice flour-cooked powdered cookie were as follows: the color of the cooked rice added with the flour-free extract powder, 1% of the wheat flour, 3% of the extract powder and 5% of the extract powder 3.49, 2.76, 3.38 and 2.19 were obtained on the total score of 5, respectively. The preference for the taste of cookies was evaluated by adding 1% of extract powder, 3% of extract powder and 5% of extract powder to the weight of wheat flour 3.49, 2.49, 3.61 and 2.27, respectively. The highest value was obtained when the content of the extract powder was 3%.

In the case of the flavor, the preference for the color of cookies containing 1% of extracted powder, 3% of extracted powder, and 5% of extracted powder was 3.29, 2.79, 3.41 and 2.53, respectively, Cookies with cooked rice added with 1%, 3%, and 5% extract powder were 3.71, 2.69, 3.76, and 2.37, respectively. ( P <0.001) among the other cookies. The overall preference for cookies was 3.71, 2.69, 3.76, and 2.37, respectively, with addition of 1% of extract powder, 3% of extract powder and 5% of extract powder to the weight of wheat flour.

As described above, the cookies containing 3% of the extract powder had a similar color, flavor and flavor to the ordinary cookies, and the overall acceptability was higher than that of the cookies. Therefore, It is possible to produce an edible windbreak cookie which does not deteriorate the color, taste and flavor of the cookie and is excellent in functionality when the cookie is added by 3%.

The present invention is an extremely useful invention in the food processing industry because it has an excellent effect of providing a cookie containing a dietary fiber extract powder having various physiological activities.

Claims (4)

Ethanol was mixed at a ratio of 1: 7 to the weight of the edible windblown. The mixture was refluxed at 60 ° C for 24 hours, filtered and concentrated under reduced pressure, and then lyophilized.
A kneaded batter for a cookie containing an extract of a windshield extract according to item 1 as an active ingredient.
The kneaded batter for a cookie according to claim 2, wherein the edible wind extract powder is contained in an amount of 1 to 5 parts by weight based on the weight of wheat flour.
The dietary fiber cookie according to claim 2, wherein the cooked dough is baked using a cookie dough containing an edible wind extract powder as an effective ingredient.