KR20140123666A - A manufacturing method of Cookie for descent of blood sugar - Google Patents
A manufacturing method of Cookie for descent of blood sugar Download PDFInfo
- Publication number
- KR20140123666A KR20140123666A KR1020130040732A KR20130040732A KR20140123666A KR 20140123666 A KR20140123666 A KR 20140123666A KR 1020130040732 A KR1020130040732 A KR 1020130040732A KR 20130040732 A KR20130040732 A KR 20130040732A KR 20140123666 A KR20140123666 A KR 20140123666A
- Authority
- KR
- South Korea
- Prior art keywords
- powder
- weight
- cookie
- blood sugar
- onion
- Prior art date
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Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/02—Ready-for-oven doughs
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
- A23L27/16—Onions
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
The present invention relates to a method for producing a functional onion cookie for blood glucose lowering using onion as a main ingredient having excellent blood glucose lowering activity.
More particularly, the present invention relates to a method for manufacturing a blood glucose lowering cookie using an onion, and more particularly, to a method for manufacturing a blood glucose lowering cookie using an onion by preparing a substance containing at least one selected from onion powder alone or selected from red ginseng powder, And a method of manufacturing a cookie for blood glucose lowering using an onion.
Onion is a substance called on the onion peekucchin to break down cholesterol and the role of quercetin in the outer surface of the body to inhibit vascular disorders, atherosclerosis and prevent the role, and also to stimulate the secretion of insulin It has been shown to be a substance that helps prevent and cure diabetes by reducing the blood sugar level.
Diabetes is the number one disease that causes single disease deaths. It is estimated that the number of people with diabetes in Korea is about 10 million.
The World Health Organization estimates that in 2030, the number of diabetic patients will reach 330 million, and the number of people who die from diabetes in Korea is between 10,000 and 12,000
People.
Diabetes mellitus is a type of metabolic disease that lacks insulin secretion or does not function normally. It is characterized by hyperglycemia in which the concentration of glucose in the blood increases. Hyperglycemia causes various symptoms and signs, and glucose is released from the urine .
Diabetes mellitus is divided into type 1 and type 2, type 1 diabetes is also called 'child diabetes' and is caused by failure to produce insulin at all. Type 2 diabetes, which is relatively insufficiently insulin-dependent, is characterized by insulin resistance (insulin resistance that lowers blood sugar and cells do not burn glucose effectively). Type 2 diabetes may be due to environmental factors such as high caloric value, high fat, high protein diet, lack of exercise, and stress due to westernization of dietary habits. However, diabetes mellitus may also be caused by defects of specific genes, Infection, and medicine. (Excerpted from "Naver Knowledge" provided by Seoul National University)
Diabetes mellitus is a chronic disease in which glucose (blood sugar) in the blood is higher than that of a normal person due to the insufficient amount of insulin, thereby discharging glucose to the urine.
Such diabetes is caused by an abnormal metabolism of carbohydrates, resulting in high blood sugar levels, excretion of glucose into the urine, and abnormal production, secretion or utilization of insulin.
Diabetes mellitus is known as a disease that can not be cured until now, so it is not necessary to be careful about dietary intake in order to maintain a constant blood glucose level in diabetic patients.
Especially known as the balance of food and the influence of instant food,
Childhood diabetes mellitus is a serious increase.
In particular, it is often difficult to eat the hypoglycemic agent which is required to be constantly consumed in young children, or it is difficult to take it regularly. Therefore, if the diabetic patients are given a substitute for the hypoglycemic cookie of the present invention, .
The present invention utilizes onion powder which decomposes cholesterol by components such as pequucin and quercetin in onion, inhibits vascular disorders, prevents arteriosclerosis, promotes secretion of insulin and lowers blood glucose level To provide a method for manufacturing a diabetic cookie.
The present invention is characterized in that a material containing at least one of red ginseng powder and ginger powder is prepared separately from the powder extracted from the onion or in addition to the above-mentioned onion powder, and mixed with the premix for the cookie during kneading And a method for producing a cookie for blood glucose lowering using onion.
The present invention can contribute to the improvement of health of consumers by providing cookies that are easily accessible to consumers by using onions containing ingredients for lowering blood sugar.
In order to achieve the above object, the present invention provides a cookie for diabetes, which is a product which is added to a premix for cookies to make a cookie to help lower blood glucose,
The optimal mixing ratio of the premix used in the present invention is an average value most suitable for the taste of the consumer,
Wherein the flour composition comprises 0.35 to 3.0 wt% of onion powder, 0.1 to 0.3 wt% of red ginseng powder, 10 to 40 wt% of seaweed powder, 10 to 30 wt% of soybean powder, 10 to 30 wt% of corn powder, 1 to 5% by weight of oat powder, 1 to 5% by weight of buckwheat powder, 12 to 19% by weight of egg white, 10 to 20% by weight of sugar powder 10 to 15% Mixing and weighing raw materials comprising a mixture ratio of 17 to 17% by weight, 10 to 15% by weight of butter, 2% by weight of milk powder, 1 to 2% by weight of dextrin, 0.5 to 1% by weight of baking soda, and 0.5 to 0.8% ,
Mixing the pre-mix raw materials metered at the proper magnification with a kneader,
Aging the mixed dough in a freezer for 20 hours,
Dividing the aged dough into 10 to 40 g of a molding frame having a diameter of 8 to 10 cm and a thickness of 0.6 to 1.0 cm,
Baking the divided dough in an oven at a temperature of 180 to 190 degrees for 12 minutes,
A step of packing the baked cookies by quantity unit
And a cookie for reducing blood sugar using the onion.
In the preparation of the cookie for hypoglycemic attack of the present invention, in addition to the grain powder, the starch powder may further include a refractory starch powder when the grain powder is mixed.
In the preparation of the cookie for reducing blood sugar according to the present invention, 10 to 30 parts by weight of the indigestible starch powder may be further added to 100 parts by weight of the grain powder when the grain powder is mixed.
In the preparation of the cookie for reducing blood glucose according to the present invention, rice flour powder may be further added in addition to the grain powder when the grain powder is mixed.
In the preparation of the cookie for reducing blood sugar according to the present invention, 10 to 30 parts by weight of rice flour powder may be further added to 100 parts by weight of the grain powder when the grain powder is mixed.
In the preparation of the cookie for hypoglycemic attack of the present invention, in addition to the grain powder, the functional ingredient powder may be further added when the grain powder is mixed.
When the cereal powder is mixed with the cereal powder, the functional ingredient powder may be further added in an amount of 5 to 15 parts by weight based on 100 parts by weight of the cereal powder.
In the preparation of the cookie for hypoglycemic attack of the present invention, at least one powder selected from the group consisting of indigestible starch powder, rice flour powder, and functional ingredient powder may be further added in addition to the grain powder when the grain powder is mixed.
≪ Example 1 >
Onion, red ginseng, seaweed, soybean, waxy corn, wheat, red beans, sorghum, mackerel, oats and buckwheat were crushed with a pulverizer to obtain each powder having a particle size of 150 to 180 mesh.
A premix was obtained by mixing the egg white, sugar, butter, milk powder, dextrin, baking soda and refined salt containing the powder obtained above.
The ratio of the powder obtained in the above was 0.35-3.0 wt% onion powder, 0.1-0.3 wt% of red ginseng powder, 10-40 wt% of seaweed powder, 10-30 wt% of soybean powder, 10-30 wt% of corn powder, 13 to 30% by weight of powder, 13 to 30% by weight of red bean powder, 1 to 5% by weight of powdery powder, 1 to 5% by weight of coarse powder, 1 to 5% by weight of oat powder, 1 to 5% 1 to 2% by weight of dextrin, 0.5 to 1% by weight of baking soda, and 0.5 to 0.8% by weight of purified salt, based on the total weight of the mixture, .
The dough mixed with the above-mentioned appropriate amount of the powder was kneaded to obtain a dough.
The kneaded kneaded product mixed at the proper ratio was aged in a freezer for 20 hours.
The aged dough was divided into 10 to 40 g portions in a molding mold having a diameter of 8 to 10 cm and a thickness of 0.6 to 1.0 cm
The divided dough was baked in an oven at a temperature of 180 to 190 degrees for 12 minutes to prepare a finished cookie.
The prepared cookies were packed in units of quantity to complete the manufacturing process.
≪ Test Example 1 >
The diabetic cookies prepared in Example 1 were used as experimental groups and the sensory tests such as cookies, texture, flavor, and preference, which are sold in S cafes, a global franchise company, And the results are shown in the following items.
Sensory evaluation of experimental group and control group
Texture: experimental group 4.0 control group 4.2
Incense: Experimental group 4.2 Control group 4.1
Symptom: Experimental group 4.2 Control group 3.9
Each numerical value for the above item indicates the sum of the scores of the sensory test agents divided by the number of the sensory test agents and then rounded off to the second decimal place. The higher the numerical value, the better the sensuality.
Claims (1)
Wherein the flour composition comprises 0.35 to 3.0 wt% of onion powder, 0.1 to 0.3 wt% of red ginseng powder, 10 to 40 wt% of seaweed powder, 10 to 30 wt% of soybean powder, 10 to 30 wt% of corn powder, 1 to 5% by weight of oat powder, 1 to 5% by weight of buckwheat powder, 12 to 19% by weight of egg white, 10 to 30% by weight of sugar powder 10 to 15% by weight of egg yolk powder, 1 to 5% By weight of milk powder, 1 to 2% by weight of dextrin, 0.5 to 1% by weight of baking soda, and 0.5 to 0.8% by weight of purified salt, And a method for producing the cookie.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020130040732A KR20140123666A (en) | 2013-04-15 | 2013-04-15 | A manufacturing method of Cookie for descent of blood sugar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020130040732A KR20140123666A (en) | 2013-04-15 | 2013-04-15 | A manufacturing method of Cookie for descent of blood sugar |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20140123666A true KR20140123666A (en) | 2014-10-23 |
Family
ID=51994211
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020130040732A KR20140123666A (en) | 2013-04-15 | 2013-04-15 | A manufacturing method of Cookie for descent of blood sugar |
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| KR (1) | KR20140123666A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104970365A (en) * | 2015-06-19 | 2015-10-14 | 广西大学 | Blood sugar lowering health-care thick soup and preparation method thereof |
| CN105124576A (en) * | 2015-08-21 | 2015-12-09 | 刘涛 | Preparation method of health food with assistant blood sugar-decreasing effect |
| KR20170114808A (en) * | 2016-04-06 | 2017-10-16 | 창녕군 | Method for preparing manju comprising onion powder and red garlic paste and manju prepared by the same |
| CN109077091A (en) * | 2018-10-26 | 2018-12-25 | 西安源森生物科技有限公司 | A kind of glucose-lowering biscuit of auxiliary hyperglycemic and preparation method thereof |
| WO2019148989A1 (en) * | 2018-01-30 | 2019-08-08 | 江南大学 | Whole grain coarse oat crisp biscuit and preparation method therefor |
| CN110100863A (en) * | 2019-05-31 | 2019-08-09 | 熊发翠 | A kind of toxin expelling biscuit |
-
2013
- 2013-04-15 KR KR1020130040732A patent/KR20140123666A/en not_active Application Discontinuation
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104970365A (en) * | 2015-06-19 | 2015-10-14 | 广西大学 | Blood sugar lowering health-care thick soup and preparation method thereof |
| CN105124576A (en) * | 2015-08-21 | 2015-12-09 | 刘涛 | Preparation method of health food with assistant blood sugar-decreasing effect |
| KR20170114808A (en) * | 2016-04-06 | 2017-10-16 | 창녕군 | Method for preparing manju comprising onion powder and red garlic paste and manju prepared by the same |
| WO2019148989A1 (en) * | 2018-01-30 | 2019-08-08 | 江南大学 | Whole grain coarse oat crisp biscuit and preparation method therefor |
| CN109077091A (en) * | 2018-10-26 | 2018-12-25 | 西安源森生物科技有限公司 | A kind of glucose-lowering biscuit of auxiliary hyperglycemic and preparation method thereof |
| CN110100863A (en) * | 2019-05-31 | 2019-08-09 | 熊发翠 | A kind of toxin expelling biscuit |
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