KR20150004058A - Method of manufacture a cookie using plum - Google Patents

Method of manufacture a cookie using plum Download PDF

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Publication number
KR20150004058A
KR20150004058A KR1020130077011A KR20130077011A KR20150004058A KR 20150004058 A KR20150004058 A KR 20150004058A KR 1020130077011 A KR1020130077011 A KR 1020130077011A KR 20130077011 A KR20130077011 A KR 20130077011A KR 20150004058 A KR20150004058 A KR 20150004058A
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KR
South Korea
Prior art keywords
plum
weight
parts
malt
coating
Prior art date
Application number
KR1020130077011A
Other languages
Korean (ko)
Inventor
오천호
Original Assignee
슬로푸드영농조합법인
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
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Publication date
Application filed by 슬로푸드영농조합법인 filed Critical 슬로푸드영농조합법인
Priority to KR1020130077011A priority Critical patent/KR20150004058A/en
Publication of KR20150004058A publication Critical patent/KR20150004058A/en

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    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00Finished or partly finished bakery products
    • A21D13/80Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/14COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Botany (AREA)
  • Inorganic Chemistry (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

The present invention relates to a method for preparing a dried rice cake, comprising the steps of: preparing a plum malt liquefied plum and then naturally drying the plum, and a second step of first coating thinly cinnamon powder on the surface of the plum malt liquor and baking it in an oven, A third step of coating the surface of the rough plum malt lard with a dough water mixed with a corn flour and wheat flour; and a third step of coating the surface of the plum malt liquor with 11 to 14 parts by weight of a hyaline starch syrup, 0.3 to 0.5 parts by weight of an egg yolk, 1 to 3 parts by weight of sugar, 3 to 5 parts by weight of gravitational force, 0.05 to 0.07 part by weight of baking soda, 0.04 to 0.06 part by weight of cinnamon powder and 0.04 to 0.06 part by weight of salt were mixed and stirred to prepare 2 And a fourth step of baking the mixture in an oven, wherein the first step is a first heating step in the second step, and the fourth step is a second step of heating to a temperature higher than the preheating temperature in the second step The surface is hardened and the inside is According to the present invention having such a constitution, the component and flavor inherent to the plum can be maintained as it is, and since it is not hard like a conventional cookie, it is possible to safely enjoy a child with weak teeth and gums There is an effect.

Description

METHOD OF MANUFACTURE A COOKIE USING PLUM [0002]

The present invention relates to a method for producing cookies using plums, and more particularly, to a functional cookie to which plums are added, wherein a nutrient-rich plum, such as high quality minerals, vitamins, organic acids (citric acid, malic acid, succinic acid, tartaric acid) The present invention relates to a cookie making method using a plum with improved taste and texture.

Cookies are known for their high sweetness and excellent taste, and are particularly popular for children, young women, elderly people, and other snacks.

In recent years, there has been an increasing interest in manufacturing health functional cookies in order to meet consumers 'desire to pursue consumers' tastes and healthy lives, and processed foods utilizing various functional ingredients such as dried persimmon, soya beanbee, and rice are emerging.

Patent Document 1 (Korean Patent Laid-Open No. 10-2012-0114929) discloses a cookie manufactured using a dried persimmon die and a method for producing the same.

Patent Document 2 (Korean Patent Laid-Open No. 10-2010-0072484) discloses a process for producing a functional cookie to which a rice husk is added.

Patent Document 3 (Korean Patent Publication No. 10-1996-0009707) discloses a method for producing snack cookies using rice.

The above-mentioned prior arts are manufactured by including the chemical seasoning and the additive liquid in addition to the main flour, and it is possible to preserve both taste and nutrition through a more natural and simple process. Especially, there is no confectionery product that children can safely enjoy It is true.

Also, in the case of children whose teeth or gums are still weak, a confectionery product such as a hard cookie has a problem that the teeth may be damaged.

Korean Patent Laid-Open No. 10-2012-0114929 Oct. 17, 2012 Korean Patent Publication No. 10-2010-0072484 Nov. 1, 2010 Korean Patent Publication No. 10-1996-0009707 1996.07.23

Disclosure of the Invention The present invention has been devised in order to solve the problems described above, and provides a method of manufacturing a cookie using a plum which maintains the unique components and flavor of plum, and can supply appropriate nutrients, taste, and health without chemical processing It has its purpose.

It is also an object of the present invention to provide a method of manufacturing cookies using plums which can be safely enjoyed by children with weak teeth and gums.

It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory and are not intended to limit the invention to the precise forms disclosed. .

A method of manufacturing a cookie using a plum according to an embodiment of the present invention includes: a first step of preparing a plum malt liquefied plum after finishing and naturally dried, a first step of thinly coating cinnamon powder on the surface of the plum malt liquor, A third step of coating the surface of the plum malt liquor through the second step with a dough mixture prepared by mixing the surface of the plum malt flour and wheat flour; and a third step of coating the surface of the plum malt liquor in the third step, 14 to 50 parts by weight of an egg yolk, 1 to 3 parts by weight of a sugar, 1 to 3 parts by weight of a sugar, 3 to 5 parts by weight of a sugar, 0.05 to 0.07 part by weight of baking soda, 0.04 to 0.06 part by weight of cinnamon powder, And 0.06 part by weight of a mixture prepared by mixing and kneading the kneaded mixture prepared in the above step 2 and then baking the kneaded mixture in an oven, wherein the kneaded mixture is firstly heated in the second step, Than the preheating temperature at The surface is hardened by secondary heating at a high temperature, and the inside contains moisture.

According to the solution of the above problems, the method of manufacturing a cookie using the plum according to the present invention is characterized in that since the cookie is produced by naturally drying and mixing the flour and the plaster floss dough in the smooth plum malt liquor, the component and flavor inherent to the plum There is an effect that can be.

In addition, it can be offered as a snack that is excellent in taste and nutrition from the danger of chemically treated processed confection, and it is not hard like existing cookie, so it can be safely enjoyed by children with weak teeth and gums.

1 is a flowchart showing a method of manufacturing a cookie using a plum according to an embodiment of the present invention

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, embodiments of a method of manufacturing cookies using plums according to the present invention will be described in detail with reference to the accompanying drawings.

Plum is rich in minerals, vitamins, and organic acids (citric acid, malic acid, succinic acid, tartaric acid). Citric acid promotes the metabolism of saccharides and relieves fatigue. Organic acids stimulate the action of the stomach and stimulate appetite. .

It is not only an alkaline food but also an excellent detoxifying effect, which helps to treat stomach and food poisoning, and sour taste secretes gastric juice and normalizes digestive organs to eliminate digestive and gastrointestinal disorders.

And, the big boss hongshi is good for hangover relief. When a hot sensation such as a tightening sensation becomes a hongsi, a polyphenol which produces a pungent taste becomes a tongue and becomes a tannin so that it does not feel a pungent taste and a sweet taste becomes strong. Tannin adsorbs and releases acetaldehyde, which causes hangover. Polyphenols have the effect of preventing hypertension by releasing fat accumulated in blood vessels. In particular, potassium (K), which removes sodium, is the most abundant among fruits, and it helps with arteriosclerosis and hypertension relief with polyphenols.

FIG. 1 is a flowchart illustrating a method of manufacturing a cookie using a plum according to an embodiment of the present invention.

Referring to FIG. 1, first, plums collected from plum wood are peeled by using a peeler. The peeled plum is cut into 2 to 4 pieces and then dried naturally at a constant temperature (ex 27 ° C to 32 ° C) to perform a first step (SlO) of preparing the plum malt liquor so that the inside of the plum is matured and softened .

A second step S20 of baking the plum malt liquefied in a preheated oven at a predetermined temperature (eg, ex 100 ° C. to 150 ° C.) for a predetermined time (ex 5 to 10 minutes) is performed.

At this time, the moisture content of the cinnamon powder is coated on the surface of the plum malt liquor to 10 to 40%, thereby providing the moist feeling of the plum malt liquor and the good texture.

1 to 3 parts by weight of sucrose, 3 to 5 parts by weight of gravitating powder, 0.05 to 0.07 part by weight of baking soda, 0.04 to 0.06 part by weight of cinnamon powder, And 0.04 to 0.06 part by weight of salt are mixed and stirred to prepare a kneaded product.

When the amount of the above-mentioned starch syrup is less than 11 parts by weight, the kneaded state of the kneaded product is not uniform (there is no specific moisture), and the acidity of the plum is neutralized can not do it. On the other hand, when the content of the dough is more than 14 parts by weight, the taste of the plums is not harmonized with the taste of the dough, and the moisture content of the dough becomes high. Therefore, it is preferable to add 11 to 14 parts by weight of the above-mentioned steel reinforcing steel.

Then, 0.05 to 0.07 part by weight of baking soda is added, and the mixture is homogeneously agitated by stirring. If it is less than 0.05 part by weight or exceeds 0.07 part by weight, it does not solidify in the form of rosemary.

Next, butter and salt placed at room temperature are mixed and gently stirred. After adding sugar and room temperature egg yolk to the kneaded dough, the mixture is stirred again to prepare an intermediate kneaded product.

Thereafter, the pre-baking soda with the baking soda added thereto and the above-mentioned intermediate kneaded product are remarried, and cinnamon powder and squeezed gravity powder are added and stirred evenly to prepare a final kneaded product.

A third step (S30) of coating the final kneaded product on the surface of the plum malt liquor passed through the second step (S20) is performed.

Then, a fourth step S40 of baking the coated plum malt liquor in a preheated oven at a constant temperature (eg, 160 to 200 ° C.) for a predetermined time (ex 10 to 20 minutes) is performed.

At this time, in the fourth step S40, the temperature for baking the plum malt liquor is set higher than the set temperature in the second step S20 so that the temperature of the whole plum malt liquor is increased, And a moist cookie containing moisture can be produced inside.

In order to measure the sensory effect of cookies using plum in the above embodiments, the following experiment was conducted. The sensory evaluation was carried out on the taste, flavor, color and texture of cookies prepared with and without additives. The sensory evaluation was carried out on 200 men and women. Table 1 shows. Each evaluation item was evaluated by applying the 5 - point scale method.

Add to cart Add to favorites flavor 2.27 4.55 incense 2.01 4.43 color 1.05 4.52 Texture 1.02 4.84

As can be seen from Table 1, the sensory evaluation of the cookies according to the addition and the absence of the starch syrup in the dough showed a higher preference for the cookies prepared by adding the starch syrup to the dough.

It was concluded that it was appropriate to add the starch syrup in the point of keeping the moistness of the cookies and improving the taste as well as the texture when the starch syrup was added to the dough.

It will be apparent to those skilled in the art that many other modifications and variations are possible in light of the above teachings and the scope of the present invention should be construed on the basis of the appended claims will be.

S10. The first step to prepare the plum malt
S20. The second step of baking the plum malt into the oven
S30. The third step of coating the plum malt with dough water
S40. Step 4 to bake the plum malt into the oven

Claims (1)

A first step of preparing a plum malt lobster which has been naturally dried by peeling off the plums;
A second step in which cinnamon powder is first coated thinly on the surface of the plum malt liquor and placed in an oven and baked;
A third step of coating the surface of the plum malt liquor which has undergone the second step with a kneaded mixture of a balsamic hull and wheat flour;
In the third step, the surface of the plum malt sprouts is mixed with 11 to 14 parts by weight of a sweet potato starch, 0.3 to 0.5 parts by weight of egg yolk, 1 to 3 parts by weight of butter, 3 to 5 parts by weight of gravitating powder, 0.07 to 0.07 part by weight of cinnamon powder, 0.04 to 0.06 part by weight of cinnamon powder, and 0.04 to 0.06 part by weight of salt, followed by secondary coating with the kneaded product and baking in an oven,
Characterized in that after the first heating in the second step, the surface is hardened by secondary heating at a temperature higher than the preheating temperature in the second step in the fourth step, and the inside contains moisture. ≪ / RTI >

KR1020130077011A 2013-07-02 2013-07-02 Method of manufacture a cookie using plum KR20150004058A (en)

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KR1020130077011A KR20150004058A (en) 2013-07-02 2013-07-02 Method of manufacture a cookie using plum

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20160132623A (en) 2015-05-11 2016-11-21 허양희 Manufacturing method of oriental medicine nut cookie for children and the cookie produced thereby

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20160132623A (en) 2015-05-11 2016-11-21 허양희 Manufacturing method of oriental medicine nut cookie for children and the cookie produced thereby

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