KR20160029341A - A cookie and method of manufacturing using antioxidant activity of Purple Sweet Potato powder - Google Patents

A cookie and method of manufacturing using antioxidant activity of Purple Sweet Potato powder Download PDF

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KR20160029341A
KR20160029341A KR1020140118685A KR20140118685A KR20160029341A KR 20160029341 A KR20160029341 A KR 20160029341A KR 1020140118685 A KR1020140118685 A KR 1020140118685A KR 20140118685 A KR20140118685 A KR 20140118685A KR 20160029341 A KR20160029341 A KR 20160029341A
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sweet potato
purple sweet
weight
leaf powder
potato leaf
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KR1020140118685A
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Korean (ko)
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고난화
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주식회사 카페리바노
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Publication of KR20160029341A publication Critical patent/KR20160029341A/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
    • A23G3/0019—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
    • A23G3/0021—Processes in which the material is shaped at least partially by a die; Extrusion of cross-sections or plates, optionally the associated cutting
    • A23G3/0023—Processes for cutting, modelling of sections or plates; Embossing, punching
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/46—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing dairy products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48—Sweetmeats, 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
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/105—Sweet potatoes
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A23L2/08—Concentrating or drying of juices
    • A23L2/10—Concentrating or drying of juices by heating or contact with dry gases
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/385—Concentrates of non-alcoholic beverages
    • A23L2/39—Dry compositions
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
    • A23N12/00—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts
    • A23N12/02—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for washing or blanching
    • A23N12/023—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for washing or blanching for washing potatoes, apples or similarly shaped vegetables or fruit
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
    • A23N12/00—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts
    • A23N12/02—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for washing or blanching
    • A23N12/04—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for washing or blanching for blanching

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Inorganic Chemistry (AREA)
  • Botany (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

The present invention relates to a cookie using the antioxidative activity of purple sweet potato leaf powder; and to a manufacturing method thereof. The manufacturing method of the cookie comprises: a first process of putting 28-35 wt% of butter into a vertical electric mixer, stirring the butter smoothly, adding 22-25 wt% of sugar and 0.3-0.8 wt% of salt to the butter, mixing the butter, sugar and salt uniformly, adding 4-7 wt% of egg to the butter, sugar and salt, and mixing the butter, sugar, salt, and egg not to be separated; a second process of mixing 1-7 wt% of purple sweet potato leaf powder and 35-43 wt% of wheat flour to form dough, wherein the purple sweet potato leaf powder is obtained by washing and drying leaves separated from purple sweet potato stems, parboiling the leaves in boiling water for 20 seconds, rinsing the leaves in cold water, remove water from the leaves, hot-air drying the leaves at 40°C for 24 hours, grinding the leaves by a food grinder, passing the ground leaves through a sieve of 100 mesh, and keeping the ground leaves frozen at -20°C; a third process of molding the dough into a shape of 4×4×14 cm in size, sealing the dough, refrigerating the dough at 4°C for 1 hour, and cutting the dough uniformly into 4×4×0.7 cm in size; and a fourth process of putting the cut dough on a flat steel pan, baking the dough in an oven whose temperature is 185°C on the top and 130°C on the bottom for 10 minutes, and cooling the dough at room temperature for 30 minutes. Accordingly, the purple sweet potato leaf powder is used as a food ingredient of bread, a cake, or a cookie in a field of baking, so safe food using environment-friendly food can be offered due to the supply of useful ingredients for the human body, and people′s health can be protected. Furthermore, the purple sweet potato leaf powder can be used to develop a new health food product according to a consumer′s pursuit of health and various preferences even in baking industries.

Description

[0001] The present invention relates to a cookie and a method of manufacturing an antioxidant activity of Purple Sweet Potato powder using an antioxidant activity of a purple sweet potato leaf powder,

The present invention relates to a method for producing cookies and cookies using the antioxidant activity of sweet potato leaf powder, and more particularly, to a method for producing cookies and cookies using the antioxidant activity of sweet potato leaf powder, anthocyanin and a large amount of a phenolic compound so that the antioxidant activity of the purple sweet potato leaf powder having a good antioxidant ability is formed.

The present invention also relates to a method for improving the quality of a cookie by analyzing the physicochemical and sensory characteristics of a cookie using sweet potato leaf having a relatively high antioxidative activity among sweet potato portions in the form of a purple sweet potato powder, And a method for producing cookies and cookies using the antioxidant activity of purple sweet potato leaf powder which can enhance utilization of sweet potato leaves.

Sweet potatoes (Ipomoea batatas L.) are made from root roots and are known as tropical Americas. Cultivated sweet potatoes breed nutrition, but wild species breed as seeds. The roots grow bigger and the sweet starch becomes more and more in the fire field where the ash of the vegetation (the plant material) is many [the potassium component]. The use of sweet potatoes, which have a lot of starch and sugar and low protein and fat, can not be widened. Sweet potatoes are easier to cultivate than other crops, and they are well tolerated in harsh environmental conditions and have high yield per unit area.

Raw sweet potatoes have 70% moisture and 25% carbohydrates. Among dried solids except moisture, they contain more than 75% of carbohydrates and mostly starch. Nutrients are rich in dietary fiber, minerals, β-carotene, vitamin C and other health-functional ingredients. Therefore, they have high utility value as a food resource. They can be used for the whole plant such as stem and leaf as well as roots, It is expected to be a food for the future because it has a lot of environmental adaptability.

Sweet potatoes contain various phenolic compounds. These phenolic compounds have a phenolic hydroxyl group in the phytochemical widely distributed in the vegetable field, so that proteins or enzyme proteins and the other two have binding properties to metal ions and macromolecules , Indicating a strong antioxidant effect. Therefore, consumption of fruits and vegetables containing phenolic compounds may reduce heart related diseases, cerebrovascular diseases and malignancies. Unlike other vegetables, sweet potatoes contain a lot of chlorogenic acid, gentistic acid and caffeic acid. Regulating ability, anticancer, hepatotoxicity, and antioxidant ability.

The sweet potato is divided into a ground portion and a ground portion as shown in Fig. The lower part is composed of root, thick root, and thin root, and the upper part is composed of stem, leaf, petiole, end, flower. The root of the root is usually harvested after August but it can be harvested from July to late October by controlling the cultivation period and the cultivation area is wide compared with other crops because of its high adaptability to soil. At the same time, sweet potatoes are highly resistant to changes in climatic conditions and insect pests, thereby attracting attention not only as food resources but also in environmental pollution prevention. After the cultivation, the rubber is deprived at low temperature and stored at 10 ° C or less. When the temperature is high during storage, it shoots out and reduces stored nutrients. Therefore, it is necessary to store in a state of 12 to 15 ° C and 80 to 95% It is said to be good.

 Nutritionally, sweet potatoes consist of protein, fat, dietary fiber, and minerals that balance essential amino acids. In addition, sweet potatoes are rich in vitamin A and vitamin C, and especially bimini C in sweet potatoes is surrounded by starch, so there is almost no loss when heated. The main functions of sweet potatoes are antitumor activity of Vitamin A, antioxidant activity of vitamin E, relieving constipation of dietary fiber and yalapine, blood pressure lowering of calyx, prevention of calcium bleeding, prevention of female osteoporosis of plant progesterone, And protection functions.

On the other hand, as consumers are increasingly interested in safe food and health through eco-friendly foods, studies on health functional foods that can prevent the public health in the food industry are being actively carried out. In the field of confectionery and baking, In the confectionery and bakery industry, the development of new products of health food is actively pursued in accordance with the consumers' health orientation and various preferences in order to supply useful ingredients to the human body by using things that are easy to add relatively different food materials such as cookies. In addition, there is an increasing demand for foods that utilize natural or added functional ingredients rather than conventional products made only from wheat flour. Among these materials, purple sweet potatoes containing large amounts of anthocyanin pigments and oranges rich in β-carotene Products using a variety of sweet potato flour, including sweet potatoes, are constantly being studied and released.

Therefore, Applicant has analyzed the physicochemical and sensory test results of cookies using sweet potato leaf which is relatively antioxidative among the sweet potato regions in the form of purple sweet potato powder in the form of purple sweet potato powder by enhancing the application to purple sweet potato leaves and antioxidant activity The present invention will be described based on a study on the quality characteristics and antioxidation of cookies and a method of increasing the utilization of sweet potato leaves.

[Related Technical Literature]

1. A method of making a cookie comprising rice flour (Patent Application No. 10-2012-0042069)

2. A composition for preparing a cookie capable of molding a mold and a cookie for a weight control of a soft texture prepared by molding the same (Patent Application No. 10- 2012-0141566)

3. A cookie and method of manufacturing thereof (Patent Application No. 10-2011-0115001)

The present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to provide a method for improving the bio-chemical and sensory properties of a cookie using sweet potato leaf having high antioxidative activity among sweet potato regions, The present invention provides a method for manufacturing cookies and cookies using purple sweet potato leaf powder which can improve the quality characteristics of cookies and utilization of sweet potato leaves.

In addition, a sweet potato leaf powder containing anthocyanin and a large amount of phenolic compound contained in the purple sweet potato protein, minerals, crude fat, tocopherol, phenol compounds, β-carotene and purple sweet potatoes, The present invention provides a method for producing cookies and cookies using the antioxidative activity of purple sweet potato leaf powder.

In addition, the purple sweet potato leaf powder is utilized as a food material for bread, cake, and cookies in the field of confectionery and bakery, and it is possible to prevent the safe food and health of the people through eco-friendly food by supplying useful ingredients to the human body. The present invention provides a method for producing cookies and cookies using antioxidant activity of purple sweet potato leaf powder which can be utilized in the development of new products of health foods according to consumers' health orientation and various preferences.

However, the objects of the present invention are not limited to the above-mentioned objects, and other objects not mentioned can be clearly understood by those skilled in the art from the following description.

In order to achieve the above object, the cookie using the antioxidative activity of the purple sweet potato leaf powder according to the first embodiment of the present invention comprises 28 to 32 wt% of butter, 22 to 25 wt% of sugar, 0.3 to 0.8 wt% of salt, 4 to 7% by weight, and leaves are separated from the purple sweet potato stalks, which are then boiled in boiling water and then dried. The pulverized mixture is mixed with 1 to 7% by weight of pulverized powder and 35 to 43% by weight of wheat flour, , Sealed, and then stored at 4 ° C for 1 hour in a refrigerator, and then uniformly cut into a predetermined size and then panned and baked.

In order to achieve the above object, a method for preparing a cookie using an antioxidative activity of a purple sweet potato leaf powder according to a second embodiment of the present invention is characterized in that 28 to 35% by weight of butter is put in a vertical electric mixer, 25% by weight, and 0.3 to 0.8% by weight of salt, respectively, and mixing them uniformly, and then adding 4 to 7% by weight of eggs to mix so that separation does not occur; After the first step, the leaves separated from purple sweet potato stem were washed, dried and boiled for 20 seconds, rinsed in cold water to remove water, hot-air dried at 40 ° C for 24 hours, ground in a food pulverizer, A second step of mixing 1 to 7 wt% of purple sweet potato leaf powder, which is stored frozen at -20 캜, and 35 to 43 wt% of wheat flour respectively to form a kneaded product; A third step of molding the kneaded product formed through the second step into a shape of 4 x 4 x 14 cm, sealing, refrigeration at 4 ° C for 1 hour, and then uniformly cutting the kneaded product to 4 × 4 × 0.7 cm; And a fourth step of blending the molded kneaded product cut in the third step into a flat steel plate and baking the kneaded product in an oven at 185 DEG C and a lower temperature of 130 DEG C for 10 minutes and cooling the kneaded product at room temperature for 30 minutes do.

At this time, in the method for producing cookies using the antioxidative activity of purple sweet potato leaf powder according to the present invention, the wheat flour was 37.18 wt%, the purple sweet potato leaf powder 5.07 wt%, the butter 29.58 wt%, the sugar 23.10 wt% % And 4.65% by weight of eggs.

The method for producing cookies and cookies using the antioxidative activity of the purple sweet potato leaf powder according to the embodiment of the present invention is characterized in that the sweet potato leaf is added to cookies in the form of a purple sweet potato powder, And the results of the physicochemical and sensory tests of the cookies are utilized to improve the quality characteristics of cookies and utilization of sweet potato leaves.

The method for producing cookies and cookies using the antioxidative activity of purple sweet potato leaf powder according to another embodiment of the present invention is characterized in that the content of protein, minerals, crude fat, tocopherol, phenol compound, β-carotene nutrient and purple sweet potato anthocyanin and a large amount of a phenolic compound are contained to provide a good antioxidant ability, thereby providing a healthful cookie.

In addition, the method for producing cookies and cookies using the antioxidant activity of the purple sweet potato leaf powder according to another embodiment of the present invention is characterized in that the purple sweet potato leaf powder is used as a food material for bread, cake, and cookies in confectionery and baking fields, It is possible to prevent safe food and health through eco-friendly foods through the supply of useful ingredients, and it can be used in the confectionery and bakery industry for the development of new products of health foods according to consumers' health orientations and various preferences.

1 is a perspective view showing a structure of a general sweet potato;
FIG. 2 is a powder state diagram of a purplish sweet potato leaf used in a cookie making method using the antioxidative activity of the purple sweet potato leaf powder according to the present invention. FIG.
FIG. 3 is a flow chart of a method for manufacturing cookies using the antioxidative activity of purple sweet potato leaf powder according to the present invention.
FIG. 4 is a perspective view of a cookie prepared using the antioxidative activity of the purple sweet potato leaf powder according to the present invention. FIG.

Hereinafter, a method for producing cookies and cookies using the antioxidative activity of purple sweet potato leaf powder according to a preferred embodiment of the present invention will be described in detail.

The detailed description will be made with reference to the accompanying drawings. In the following description of the present invention, detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear.

The present invention will be described in detail by way of examples of cookies using the purple sweet potato leaf powder of the present invention having the above-described structure, and the present invention will be described in detail. The sweet potato according to the present invention uses purple sweet potatoes and powdered leaves thereof to produce cookies The process is as follows.

Examples.

1. Experimental material.

The experimental material of the present invention was prepared from the purple sweet potato stem harvested in June 2014 at the Bio Energy Crop Center of the National Institute of Food Science and Technology (Rural Development Administration) in Muan, Jeollanam Province, and the purple sweet potato leaf powder was prepared. The cookie material was pumice powder, , Unsalted butter, tablets, and eggs were used.

2. How to make cookies with purple sweet potato leaf powder

1) Manufacture of purple sweet potato leaf powder

 As a result of the sensory evaluation in the preliminary experiment, it was found that the leaf was used more than the raw leaf. Based on this, the method of preparing leaf powder is as follows.

The leaf was separated from the purple sweet potato stem, washed with tap water three times, dehydrated, boiled for 20 seconds in boiling water, rinsed in cold water, and the water was removed and hot-air dried at 40 ° C for 24 hours. The dried samples were pulverized with a food pulverizer (FM-909T, Hanil, Korea) and then stored in a 100 mesh sieve and stored at -20 ° C for freezing to form a purple sweet potato leaf powder as shown in FIG. And the antioxidant activity of sweet potato leaf powder.

Cooking ratio (% by weight) ingredient Mixing ratio Experimental Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 weak flour 42.25 40.56 38.87 37.18 35.49 Purple sweet potato leaf powder 0 1.69 3.38 5.07 6.76 butter 29.58 29.58 29.58 29.58 29.58 Jungbang 23.10 23.10 23.10 23.10 23.10 Purified salt 0.42 0.42 0.42 0.42 0.42 egg 4.65 4.65 4.65 4.65 4.65

 2) Manufacture of cookies with different purple sweet potato leaf powder content

  The ratio of the basic formula of the cream method was the optimum mixing ratio of the frozen cookie quality, and the ratio of the amount of the flour (wheat flour) used was as shown in Table 1. The manufacturing process of the cookies was made by the cream method using a stand mixer (5K 45SS, Kitcen Aid. USA) based on the flow chart of the cookie manufacturing method using the antioxidant activity of the sweet potato leaf powder shown in FIG.

First, put the weighed butter in a vertical electric mixer (Daeyung Bakrey Machinery Mixer), gently loosen for 1 minute, add sugar and salt, mix in two stages for 30 seconds and then add eggs. Mix for 30 seconds.

Next, the sweet potato leaf powder and wheat flour were dropped into the sieve three times, and then the mixture was lightly mixed for 30 seconds in the first stage to prepare a dough.

Molded into a shape of 4 x 4 x 14 cm, sealed, and stored at 4 ° C for 1 hour in a refrigerator. Then, it was uniformly cut to a size of 4 x 4 x 0.7 cm, panned on a flat plate, and baked for 10 minutes in a deck oven (Daeyung Bakrey Machinery Oven) having an upper temperature of 185 ° C and a lower temperature of 130 ° C. Cookies prepared using antioxidant activity were formed. These cooked cookies were cooled at room temperature for 30 minutes and then used in the experiment.

3. Quality Characteristics of Purple Sweet Potato Leaf Powder

 1) Chromaticity measurement

The color of the sweet potato leaf powder was measured by repeating the measurement of L (lightness), a (redness to greeness) and b (yellowness to blueness) three times using a chroma meter (CR-300 minolta, Japan) Respectively.

 2) Measurement of moisture and solids content, pH measurement

 The water content was determined by an atmospheric pressure drying method in an oven at 105 ° C. The aqueous solids content was determined by diluting the powder 10 times and centrifuging at 3600 rpm for 5 minutes in a centrifuge (GP8, IEC Centra, AIE, USA) (Whatman No. 2), and the filtrate was measured with a sugar meter (PR-101, AtagoCo, Japan.Brix).

 The pH value was expressed as a mean value by repeating the measurement three times by directly inserting the pH electrode into the sample using a 530 pH meter (Corning, USA).

4. Quality Characteristics of Cookies with Purple Sweet Potato Leaf Powder

 1) Measuring the spreadability, expansion rate, and loss rate of cookies

  The spread of cookies was measured by changing the AACC Method (10-50D). The diameter and height of the cookies were measured using a caliper, and the diameter was measured as an average value at four different places.

Figure pat00001

The expansion rate and the loss rate were calculated using the difference in weight before and after baking of the cookies.

Figure pat00002

 2) Chromaticity measurement

 The values of L (lightness), a (redness to greeness) and b (yellowness to blueness) were measured three times by using a chroma meter (CR-300 minolta, Japan) Respectively.

 3) Measurement of moisture and solids content, pH measurement

 The water content was determined by an atmospheric pressure drying method in an oven at 105 ° C. The aqueous solids content was determined by diluting the powder 10 times and centrifuging at 3600 rpm for 5 minutes in a centrifuge (GP8, IEC Centra, AIE, USA) (Whatman No. 2), and the filtrate was measured with a sugar meter (PR-101, AtagoCo, Japan.Brix).

 The pH value was expressed as a mean value by repeating the measurement three times with a 530 pH meter (Corning, USA).

 4) Texture surveillance

 The texture of the cookies was measured with a Texture Analyzer (TA-XT2, Stable Micro System Ltd., Haslemerd, England) and the blades used a toothtype.

 The cookie was set to infiltrate 40 mm from the surface of the blade and the systematic properties of the broke were measured. The maximum force (g) of the cookie when it broke at the center was expressed as the hardness. The mean and standard deviation of the values measured three times in each experimental group were obtained. The measurement conditions are shown in Table 2.

Cookie Organizational Profile Classification Conditions Roadcell 5.0 kg Pre-Testspeed  1.50 mm / sec Testspeed 2.00 mm / sec Post-Testspeed 10.00 mm / sec Probe 10mm DIA cylinderaluminium % straim 30% Samplearea 25 mm TriggerForce 0.025 kg Contactforce 5 g Time 5 sec

 5) Sensory evaluation

 The sensory evaluation of the cookies containing the purple sweet potato leaf powder was carried out after 20 participants in the general food group and 20 in the foodservice industry were selected as the sensory test agents.

The evaluation items were Color, Top grain, Flavor, Chewiness, Mouth Feel, Sweetness, Taste, Overall Preference. , And the strength of the characteristic was increased with the 9 point method.

 6) Statistical processing

Statistical analysis was performed using SPSS 12.0 for Window (SPSS Inc, Chicago, Illinois, USA). The mean values and standard deviations of the measurements were calculated for each group. Statistical significance was analyzed using the ANOVA test multiple comparison (Duncan's multipul renge test).

5. Comparison of Antioxidant Activity of Cookie Prepared with Purple Sweet Potato Leaf Powder

 1) Total polyphenol content measurement (powder, dough, cookies)

Total polyphenol content was measured by Folin Denis method. The sample was prepared by adding 99 ml of ethanol to 1 g of purple sweet potato leaf powder, centrifuging at 3000 rpm for 30 minutes, filtering on whatman No. 2, adding 50 μl of Folin-Ciocalteu phenol reagent to 0.1 ml of diluted solution, After reacting at room temperature for 10 minutes, 105 mL of a saturated solution of 20% sodium carbonate anhydrous was added, and after 2 minutes of reaction, the total polyphenol content was measured at 760 nm. The total polyphenol compounds were determined from the standard curves prepared using chlorogenic acid.

 2) Measurement of DPPH radical scavenging ability (powder, batter, cookie)

The sample solution was prepared by the same procedure as that used for the total phenolic compound, and 1 ml of DPPH solution (1.5 × 10 ⁴) was added to 4 ml of sample solution and incubated in the dark for 30 minutes. Absorbance was measured at 517 nm. The absorbance of the control added with ethanol instead of the sample solution was measured, and the DPPH freeradiacl scavenging activity was expressed as a percentage and expressed as a mean value and a standard deviation.

Figure pat00003

Test result.

The quality characteristics of the cookies and the antioxidative activity status of each cookie were confirmed through the cookies prepared by varying the compounding ratio of the violet rubbery leaf powder as in Experimental Example and Comparative Examples 1 to 4.

1. Cookie's spreadability, expansion rate, color, moisture content.

The results are shown in Table 1. The results are as follows: the average value of the four diameters, the expansion ratio according to the weight difference before and after baking, the chromaticity of the average value using the colorimeter, the pH value of the pH electrode The results were as shown in Table 3 on the basis of 5 points for each evaluation.

Experimental results according to cookie ratio Experimental Example Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Spreadability 3.8 4.1 4.3 4.5 4.2 Expansion ratio 3.9 3.8 4.0 4.6 4.3 Chromaticity 3.4 3.7 3.9 4.3 4.1 Moisture content 4.4 4.1 4.0 3.9 3.8

That is, the smaller the amount of the sweet potato leaf powder according to the above results, the higher the moisture content of the prepared cookie was, and the spreadability, expansion rate and chromaticity of the cookie were high. In particular, the sweet potato leaf powder was found to be 37.18% %, Butter 29,58% by weight, corn flour 23.10% by weight, refined salt 0.42% by weight and egg 4.65% by weight were evaluated as excellent overall spreadability, expansion ratio and chromaticity.

2. Sensory evaluation

In order to compare the quality of each of the cookies prepared in the above-described Comparative Examples and Examples 1 and 4, 20 generalists and 20 professional experts in the foodservice industry were used to determine the color (appearance) of the cookie, , Surface texture, flavor, chewiness, texture, sugar content, taste, overall acceptability, etc. The results are shown in Table 4 below.

Sensory test result Item Example Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Color (appearance) 8.6 7.6 7.8 8.2 7.9 Surface texture 8.8 8.1 8.3 8.5 8.4 zest 7.9 8.2 8.3 8.6 8.4 Chewiness (texture) 8.1 8.3 8.4 8.5 8.3 Texture 8.0 8.2 8.1 8.3 8.5 Sugar content 8.4 8.2 8.0 7.9 8.0 flavor 8.2 8.3 8.3 8.5 8.4 Likelihood 7.8 8.1 8.3 8.5 8.4

The results of the sensory test for each item in Table 4 were rounded off from the second digit after divided by the general group and the number of sensory tests after addition of the scores of the general group and the sensory test agents. It means excellent.

That is, the color (appearance), surface texture and sugar content were excellent in the example without the purple sweet potato leaf powder, and the more the content of the purple sweet potato leaf powder was, the better the flavor, the texture, the texture, the taste and the preference.

As can be seen from the results of Table 4, it was found that the composition of the present invention was prepared through the composition of 37.18% by weight of the pulverulent powder of the present invention, 5.07% by weight of sweet potato leaf powder, 29,58% by weight of butter, 23.10% by weight of pure white, 0.42% The cook of Comparative Example 3 was evaluated to be superior in terms of sensory evaluation.

3. Antioxidative activity of cookie using purple sweet potato leaf powder.

The content of polyphenols in powder, dough, and cookies was measured according to the mixing ratio of cookie composition including the content of purple sweet potato leaf powder shown in Table 1, and as a result of measuring absorbance, the content of polyphenol was higher as the number of sweet potato leaf powder was higher .

That is, the polyphenol content was found to be very small in the experimental example in which the purple sweet potato leaf powder was not included, but the polyphenol content was high in the comparative example in which purple sweet potato leaf powder was contained . In particular, the highest amount of polyphenol was detected in Comparative Example 4 in which purple sweet potato leaf powder was the most abundant.

Therefore, the antioxidant activity of antioxidant activity of antioxidant activity of sweet potatoes containing protein, minerals, crude fat, tocopherol, phenol compounds, β-carotene nutrients and anthocyanin contained in purple sweet potatoes and a large amount of phenolic compounds, It was confirmed that the antioxidative effect was most effective by inhibiting the production of active oxygen.

As described above, preferred embodiments of the present invention have been disclosed in the present specification and drawings, and although specific terms have been used, they have been used only in a general sense to easily describe the technical contents of the present invention and to facilitate understanding of the invention , And are not intended to limit the scope of the present invention. It is to be understood by those skilled in the art that other modifications based on the technical idea of the present invention are possible in addition to the embodiments disclosed herein.

Claims (3)

28 to 32% by weight of butter, 22 to 25% by weight of sugar, 0.3 to 0.8% by weight of salt and 4 to 7% by weight of egg were mixed and the leaves were separated from the purple sweet potato stalks and boiled in boiling water. To 7% by weight of wheat flour and 35 to 43% by weight of flour, molding the kneaded mixture into a predetermined size, sealing it, storing it in a refrigerator at 4 ° C for 1 hour, uniformly cutting it into a predetermined size, Cookie using antioxidant activity of purple sweet potato leaf powder.
28 to 35% by weight of butter is put into a vertical electric mixer and gently loosened. Then, 22 to 25% by weight of sugar and 0.3 to 0.8% by weight of salt are added and mixed uniformly and then 4 to 7% A first step of mixing the particles;
After the first step, the leaves separated from purple sweet potato stem were washed, dried and boiled for 20 seconds, rinsed in cold water to remove water, hot-air dried at 40 ° C for 24 hours, ground in a food pulverizer, A second step of mixing 1 to 7 wt% of purple sweet potato leaf powder, which is stored frozen at -20 캜, and 35 to 43 wt% of wheat flour respectively to form a kneaded product;
A third step of molding the kneaded product formed through the second step into a shape of 4 x 4 x 14 cm, sealing, refrigeration at 4 ° C for 1 hour, and then uniformly cutting the kneaded product to 4 × 4 × 0.7 cm;
And a fourth step of blending the molded kneaded product cut in the third step into a flat steel plate and baking the kneaded product in an oven at 185 DEG C and a lower temperature of 130 DEG C for 10 minutes and cooling the kneaded product at room temperature for 30 minutes A method for preparing cookies using antioxidant activity of purple sweet potato leaf powder.
3. The method of claim 2,
The antioxidant activity of the purplish sweet potato leaf powder, which is composed of 37.18% by weight of wheat flour, 5.07% by weight of purple sweet potato leaf powder, 29.58% by weight of butter, 23.10% by weight of sugar, 0.42% by weight of salt and 4.65% Cookie.
KR1020140118685A 2014-09-05 2014-09-05 A cookie and method of manufacturing using antioxidant activity of Purple Sweet Potato powder KR20160029341A (en)

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20170132926A (en) 2016-05-24 2017-12-05 이명엽 The method for manufacturing a yomena aster cookie, and the yomena aster cookie manufactured by the method
CN107711983A (en) * 2017-12-08 2018-02-23 阜阳市平衡医疗保健器械有限公司 A kind of biscuit for preventing and treating elderly constipation and preparation method thereof
CN107736425A (en) * 2017-12-15 2018-02-27 李影 A kind of high dietary-fiber nutritive health biscuit and preparation method thereof
CN109874839A (en) * 2019-04-11 2019-06-14 广西壮族自治区农业科学院 A kind of processing method of Sweet Potato Leaf biscuit

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20170132926A (en) 2016-05-24 2017-12-05 이명엽 The method for manufacturing a yomena aster cookie, and the yomena aster cookie manufactured by the method
CN107711983A (en) * 2017-12-08 2018-02-23 阜阳市平衡医疗保健器械有限公司 A kind of biscuit for preventing and treating elderly constipation and preparation method thereof
CN107736425A (en) * 2017-12-15 2018-02-27 李影 A kind of high dietary-fiber nutritive health biscuit and preparation method thereof
CN109874839A (en) * 2019-04-11 2019-06-14 广西壮族自治区农业科学院 A kind of processing method of Sweet Potato Leaf biscuit
CN109874839B (en) * 2019-04-11 2023-02-21 广西壮族自治区农业科学院 Processing method of sweet potato leaf biscuits

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