KR20150065195A - Manufacturing method of snack added Bibimbab Ingredient - Google Patents

Abstract

The present invention relates to a manufacturing method of a snack using Bibimbap ingredients, specifically, to a method which grinds a dietary fiber material, which is the Bibimbap ingredients, adjusts a water content, mixes and kneads the ground dietary fiber material with grain flour or starch, and manufactures the snack. According to the present invention, the manufacturing method of a snack using Bibimbap ingredients enables to manufacture the snack which has an excellent a flavor escaping from a simple taste of an existing snack, and is very healthy since dietary fibers such as a vegetable and a wild herb and various nutrients are plentifully contained. According to the present invention, the snack can be enjoyed as a simple meal replacement without a worry of obesity, and can be used as diet food.

Description

{Manufacturing method of snack added Bibimbab Ingredient}

The present invention relates to a method for manufacturing a cookie using a bibimbap material, and more particularly, to a method for preparing a cookie by pulverizing a diabetic fiber material, and then adjusting the moisture content thereof and mixing and kneading the same with the flour or starch.

Cookies are not only formal meals but also food that is sweet and sour, so it is popular with children as well as adults. It does not require any additional cooking, so it is easy to enjoy anytime and anywhere.

However, since most of the sweets are produced mainly by frying, the wheat flour is the main raw material, and if it is eaten too often or too much, there is a problem that nutritional imbalance may occur. Many of these nutritional imbalances can have a very bad impact on children in the growing season, and children do not recommend cookies. For this reason, confectionery is a food that many people like, but it has not been able to wash away stigma that is not good for health. In addition, there is a problem that most of the conventional confectionery tends to be bored immediately because it is a monotonous taste such as sweetness and salty taste. In many cases, a substance added to impart such a taste is not desirable for health.

In order to solve these problems, many developers tried to develop a confectionery which is more healthful and has various flavors. Instead of wheat flour, rice flour with rice as its main ingredient and confectionery added seaweed such as Kim, There has been developed a cake having a higher or more various flavor.

However, these cookies also often have nutritional imbalances when they eat frequently or often, and most of them do not deviate significantly from the conventional monotonous taste. Also, in the case of confectionery made from rice flour, the hardness is high, except for the puffed product, which is a problem.

Therefore, the inventor of the present invention has found that it is possible to obtain a uniform nutrient content as well as a proper one-meal meal, and it is possible to provide a uniform cookie which is rich in the taste and unlike the conventional cookies, As a result of effortful research, it has been found that when the confectionery is manufactured using the material of bibimbap which is a typical well-being food of Korea, which is rich in dietary fiber, the confectionery alone has high nutritional value and diversity, And thus it is possible to produce sweets out of the monotonous taste of the conventional sweets. Especially, in case of the rice sweets, it is confirmed that the texture is improved by adding dietary fiber material, and the present invention has been completed.

The main object of the present invention is to provide a method of manufacturing a confectionery having a high flavor out of the conventional monotonous taste because it contains various nutritional ingredients and is capable of uniform nutrition.

Another object of the present invention is to provide a method for producing rice confectionery containing various nutrients and improved texture compared to conventional rice confectionery.

According to one aspect of the present invention, there is provided a method of preparing a three-component mixture comprising: a) preparing a mixture of three selected from the group consisting of Chinese cabbage, radish, carrot, lettuce, spinach, bean sprouts, Milling the dietary fiber material to 5 to 100 mesh and adjusting the moisture content to 30 to 50 wt%; b) mixing 5 to 80 parts by weight of the pulverized fiber material with moisture content adjusted to 100 parts by weight of the cereal powder or starch, kneading and molding; And c) baking the molded dough.

According to the present invention, dietary fiber materials, particularly vegetables or wild vegetables used for producing bibimbap, are crushed and kneaded with the flour by controlling the water content.

In the present invention, the dietary fiber material is pulverized and used. Through this process, the dietary fiber materials are finely pulverized, which makes it easy to form into the desired shape. It is especially effective for children who avoid these ingredients because they are less susceptible to bulky ingredients such as herbs and vegetables. In this case, when the size of the ground particles is larger than 5 mesh, the easiness of molding is lowered, and there is a problem that the ingredients of bibimbap are difficult to be uniformly contained when producing small sized sweets. Even if the size of the particles is made smaller than 100 mesh The particle size of the pulverized product is preferably 5 to 100 mesh. Accordingly, it is more preferable to pulverize to 50 to 70 mesh, and most preferably to make about 60 mesh.

Since the dietary fiber material itself contains moisture, if it is added as it is, there is a problem that the moisture content of the final produced cake becomes too high and it can be easily decayed. Also, when the dough is kneaded, the moisture in the dough becomes excessively large, so that when the dough is made, the texture becomes less due to less crispness. For this purpose, it is possible to consider a method of reducing the moisture content of cookies by using a higher temperature or a longer time in the baking process, but in this case, materials other than dietary fiber materials may be carbonized, and they may not be eaten or the flavor may be significantly lowered. Also, when the moisture content is too low, there is a problem that the dietary fiber material is easily carbonized as compared with other materials in the baking process. In addition, it is preferable to follow the moisture content of the present invention in order to increase the flavor of the final prepared confection.

In the method of manufacturing a cookie according to the present invention, it is preferable to use rice flour and wheat flour as the flour. When the rice flour is used in order to increase the flavor, such as the texture of the cookies, it is preferable to mix 20 to 80 parts by weight of pulverized fiber material whose moisture content is controlled in 100 parts by weight of rice flour. In the case of wheat flour, It is preferable to mix 5 to 20 parts by weight of pulverized fiber material whose content is controlled. More preferably, 100 parts by weight of the rice flour is mixed with 30 to 50 parts by weight of pulverized fiber material whose moisture content is controlled, and 100 parts by weight of wheat flour is mixed with 5 to 20 parts by weight of pulverized fiber material whose moisture content is controlled. It is good to blend in part.

In the method of manufacturing a confectionery of the present invention, it is preferable to add a supplementary material in addition to the pulverized product of dietary fiber material and crumb to increase the flavor of the produced confectionery. In this case, the supplementary material may be edible oil (sesame oil, , Red pepper paste, sugar, salt, milk powder, egg yolk, pork, beef, and the like. The ingredient may be added before kneading the dietary fiber material in step a) or before the moisture content is controlled in the b), but on the protein material such as egg yolk, pork and beef b) It is preferable to add it before kneading. The amount of the material is preferably not more than 30% by weight, preferably 20 to 30% by weight based on the total weight of the pre-kneaded mixture. If the amount of the additive is too large, the proportion of the dietary fiber material in the pre-dough mixture is relatively decreased, so that the dietary fiber content of the prepared cookies may be decreased and the texture may become too hard.

The cookies of the present invention, unlike other conventional confections, contain a large amount of dietary fiber material, i.e., vegetable ingredients, so that the conditions of the baking process can be appropriately adjusted There is a need. Accordingly, the baking temperature is preferably 140 to 200 DEG C, and the baking time is preferably 10 to 20 minutes. Excessive baking temperature and time can lead to carbonization of the dietary fiber material and, if carried out at too low a temperature or for a short period of time, the moisture content of the cake is too high to be easily corrupted during circulation or storage. In addition, since the texture of the cookies varies depending on the baking conditions, it is preferable that the temperature and time conditions are as described above for the proper texture. Accordingly, it is more preferable to bake at 150 to 190 캜 for 13 to 17 minutes, and most preferably to bake at about 170 캜 for 15 minutes.

According to the present invention, since a large amount of dietary fibers and various nutrients are contained in vegetable or alive, it is possible to produce a confectionery having a very good flavor that is very beneficial to health and deviates from the monotonous taste of existing confectionery.

The snack according to the present invention can be enjoyed not only as a simple meal substitute due to nutritional ingredients and dietary fiber, but also as a diet food without worrying about obesity.

FIG. 1 is a block diagram illustrating a process for manufacturing a rice biscuit rice cake according to an embodiment of the present invention.
FIG. 2 is a block diagram illustrating a process for manufacturing a bibimbap mill according to an exemplary embodiment of the present invention. Referring to FIG.
Fig. 3 is a graph showing the texture (hardness) of the cookies prepared according to the blending ratio of the rice flour and the dietary fiber material.
FIG. 4 is a photograph of rice confectionery produced using only rice flour and bibimbap rice confectionery prepared according to an embodiment of the present invention.
FIG. 5 is a graph showing the texture (hardness) of the cookies prepared according to the blending ratio of wheat flour and dietary fiber material.

Hereinafter, the present invention will be described in more detail with reference to Examples. These embodiments are only for illustrating the present invention, and thus the scope of the present invention is not construed as being limited by these embodiments.

Example 1. Production of sweets (rice biscuit rice cake) using rice flour and bibimbap material

1-1. Manufacture of rice flour

1) Soaking: Soak rice for 8 ~ 12 hours.

2) Washing: Clean 2 ~ 3 times with clean tap water.

3) Filtration: Remove the water from the washed rice.

4) Grinding: Crushing is performed using a compression type roll mill to obtain rice flour.

1-2. Preparation of dietary fiber materials

1) Seeds: Cut the cabbage, radish, host, bean sprouts, carrots, leek, pumpkin, eggplant, onion, garlic and ginger three times in the same ratio as shown in Table 1.

2) Pulverization: After pulverization, pulverize to a size of about 60 mesh with a pulverizer.

3) Moisture Content Control: Add the cooking oil, red pepper paste, and red pepper paste, which are the minor ingredients, to the pulverized dietary fiber material in the mixing ratio of Table 1 and heat it to make the moisture content to about 40%.

Product Name Compounding ratio (% by weight) cabbage 13.3 radish 12.4 The 10.2 Bean sprouts 11.3 carrot 5.6 chives 5.6 pumpkin 5.6 Branch 5.6 Green onion 5.6 onion 5.6 garlic 3.4 ginger 1.1 Kochujang 8.5 cooking oil 5.6 Dashida 0.6 system 100.0

1-3. dough

Add rice flour and red pepper powder to the kneader at a mixing ratio as shown in Table 2, mix well, and then add the dietary fiber materials (containing a part of the ingredients), egg yolk, butter, sugar and milk powder prepared in 1-2 above and knead for 10 minutes.

Product Name Compounding ratio (% by weight) Rice gruel 50.0 Dietary Fiber Containing Additives 31.5 chili powder 2.0 Egg yolk 5.0 butter 3.0 Sugar 5.0 Powdered milk 3.5 system 100.0

1-4. Molding

The above-mentioned dough 1-3 is molded by taking out the shape of rice cake, and the thickness is thinly formed to about 2 to 3 mm.

1-5. roast

Adjust the temperature of the oven interior to 170 ° C at the top and 160 ° C at the bottom, and then add the molded rice cakes and bake for 15 minutes.

Example 2. Production of sweets (bibimbap wheat cake) using flour and bibimbap material

The flour was used in the same manner as in Example 1, except that flour was used instead of rice flour.

Product Name Compounding ratio (% by weight) flour 64.0 Dietary Fiber Containing Additives 17.5 chili powder 2.0 Egg yolk 5.0 butter 3.0 Sugar 5.0 Powdered milk 3.5 system 100.0

Experimental Example 1

The applicants of 20 to 60 years old were evaluated for their functionalities. The items were evaluated by taste, texture, smell, color, and each item was evaluated using a 5-point scale.

1-1. Sweets evaluation using rice flour and bibimbap material

The ratio of rice flour to dietary fiber was 100: 0, 8: 2, 7: 3 and 6: 4, respectively.

The hardness of the tissue decreased due to the inclusion of bibimbap material (especially, herb) in rice cookies. Especially, the sweets with 7: 3 mixing ratio were reduced by about 50% compared with the sweets using only rice flour.

In the sensory evaluation of rice flour and dietary fiber mixture, the addition of dietary fiber improves the taste. Among them, rice flour and dietary fiber were best evaluated when the mixture ratio was 7: 3.

Compounding ratio (weight)
(Rice flour: dietary fiber material) flavor Texture smell color Overall 8: 2 2.7 2.7 3.0 3.0 usually 7: 3 4.0 3.0 3.7 3.7 good 6: 4 2.5 2.3 2.5 2.0 usually Rice flour 100% 2.0 1.0 2.5 1.5 bad Flour 100% 3.0 3.0 3.0 3.0 usually

※ Very good: 5, Good: 4, Moderate: 3, Bad: 2, Very bad: 1.

1-2. Sweets evaluation using flour and bibimbap material

The sweets made by using the ratio of flour and dietary fiber as 100: 0, 85: 15, 82.5: 17.5, 80: 20, 77.5: 22.5 were compared and evaluated.

The hardness of the tissue is reduced due to the inclusion of dietary fiber material (especially herb) in the flour. Especially, when the dietary fiber material is 20% or more, the hardness is drastically decreased.

In the sensory evaluation of wheat flour and dietary fiber mixture, the addition of dietary fiber material resulted in the improvement of the taste. Among them, wheat flour and dietary fiber mixture ratio were best evaluated at 82.5: 17.5.

Compounding ratio (weight)
(Wheat flour: dietary fiber material) flavor Texture smell color Overall 85.0: 15.0 3.4 3.2 3.8 4.0 usually 82.5: 17.5 4.1 3.1 4.2 4.4 good 80.0: 20.0 4.0 3.3 4.0 4.2 good 77.5: 22.5 3.1 2.5 3.3 3.8 usually Flour 100% 3.0 3.0 3.0 3.0 usually

※ Very good: 5, Good: 4, Moderate: 3, Bad: 2, Very bad: 1.

Claims (1)

Three or more dietary fiber materials selected from the group consisting of Chinese cabbage, radish, carrot, lettuce, spinach, bean sprouts, host herb, bellflower, leek, zucchini, eggplant, onion, garlic, Milling and adjusting the moisture content to 30 to 50% by weight;
Mixing 5 to 80 parts by weight of the pulverized fiber material whose moisture content is controlled in 100 parts by weight of cereal powder or starch, kneading and molding the mixture; And
And baking the molded dough.

Images