KR20160085122A

KR20160085122A - Macaron containing Perilla powder

Info

Publication number: KR20160085122A
Application number: KR1020150002112A
Authority: KR
Inventors: 정우석; 임수연; 유경미
Original assignee: 정우석; 임수연; 유경미
Priority date: 2015-01-07
Filing date: 2015-01-07
Publication date: 2016-07-15

Abstract

The present invention relates to a method for preparing a macaroon by replacing a portion of sugar with xylose in order to add perilla seed powder with high antioxidative properties and reduce the total sugar content, wherein a mixture of perilla powder and almond powder kneaded with eggs, To prepare a dough-perilla seed flour of meringue using egg whites bubbles, to form a certain shape, and to a composition and a manufacturing method. In addition to the sugar, xylose is added to reduce the total sugar content and perilla powder is added to the perilla phenol And increased the unsaturated fatty acids of linoleic acid and linolenic acid, thereby increasing the antioxidant activity and increasing the antioxidative effect by increasing the total phenol content and free radical scavenging ability.

Description

A macaroon composition containing perilla powder {Macaron containing Perilla powder}

The present invention relates to a macaroon composition containing perilla, and more particularly, a perilla powder macaroon having a reduced total sugar content by replacing a part of sugar with a xylose by adding a function of perilla powder, To a macaroon composition.

Perilla is a spice used as an incense for flavoring or adding flavor to food. In Korea, there is a record of growing perilla in the Unified Silla period. Perilla is a unique flavor and flavor that is used as a major spice with sesame seeds and is considered one of the major special crops in Korea. Perilla is composed of about 45% of lipids, 28% of carbohydrates and 17% of proteins. Most of the seedlings are lipids. Most of these lipids are linoleic acid and linolenic acid, which are unsaturated fatty acids. In particular, Omega-3 fatty acids in perilla have been reported to treat chronic degenerative diseases such as cancer, stroke, and diabetes. Recently, it has been reported that omega-3 fatty acids are effective against various chronic diseases by suppressing allergies, suppressing inflammation, It has been known.

If it is common to use olive oil and flaxseed oil in the West, there are not many countries that use perilla oil in the world as perilla oil, which is widely used in various dishes and foods in the general diet of Koreans. However, the development of food using perilla is very poor, and is limited to the simple addition of perilla or perilla oil.

In the era of health and well-being, consumers are increasingly interested in health foods and health foods. Interest in functional confectionery and cakes containing functional ingredients and aromas is increasing, And the demand for confectionery rich in physiologically active ingredients having aroma is increasing.

From this point of view, if perilla powder is used as a food material and various types of confectionery baking food are developed, it will be possible to manufacture a product that is not only superior in health functional properties but also suited to the taste. In addition, it is possible to manufacture functional macaroon by reducing the total sugar content by replacing xylose in place of sugar, thereby reducing the total sugar content when the macaroon is consumed.

Accordingly, it is an object of the present invention to develop and provide a perilla macaroon composition in which the total sugar content is reduced by replacing some xylose instead of sugar, and the perilla powder is added to increase the physiological activity of the perilla seed powder.

In order to achieve the above object, the present invention provides a TPT comprising a mixture of TPT (perilla oil) with 4.5 to 6 wt% of perilla powder, 42 wt% of sugar, 38 to 42 wt% of almond powder, and 15.2 wt% ) Composition.

The present invention also provides a composition comprising meringue, wherein the meringue comprises 22% egg whites, 15.5% water, 55-56% sugar, and 6.2% xylose.

The cream composition comprises 9.3% of egg whites, 1.5% of xylose, 10% of sugar, 5% of perilla powder, 4.6% of water and 70.3% of butter.

Hereinafter, means for solving the problems of the present invention will be described in detail.

The perilla powder used in the present invention has been used for a long time as a spice and a famous for various foods due to its unique fragrance and taste. Perilla is rich in unsaturated fatty acids, such as linolenic acid, and is a unique particle that gives it a unique visual effect when used externally.

Macaron is a collection of French desserts made from a mixture of meringue with almond flour and egg whites. Excess sugar used in raising the whiteness of egg whites can cause increased sugar intake due to desserts, so replacing sugar with a low calorie sweetener such as xylose can lower the total sugar content. At this time, the xylose has a molecular weight smaller than that of sugar, and thus has a characteristic of rapidly changing in the Mylrad reaction. Therefore, it is difficult to maintain the color when manufacturing the dessert using xylose. Accordingly, in the present invention, in order to reduce the total sugar content by replacing a part of sugar with xylose, the ratio of xylose to xylose, which is well-prepared, is calculated through a previous study. Then, Provides a perilla macaroon dessert that can be brightened while increasing antioxidant properties.

On the other hand, the butter cream of the present invention has the role of improving the antioxidant property by increasing the content of unsaturated fatty acid and by increasing the flavor of the perilla powder by reducing the sensory sensation of the butter by adding the butter or the perilla powder as the main ingredient.

On the other hand, the materials contained in the macaroon composition containing the perilla powder of the present invention and having a reduced total sugar content sufficiently exhibit the intrinsic properties of the respective materials within the limited weight percentages thereof and perfectly match the other ingredients as a whole. Of the composition has a rich flavor and a physiologically active ingredient.

As described above, the perilla macaroons of the present invention can increase physiologically active ingredients due to the unsaturated fatty acids in the perilla and provide a natural fragrance ingredient by preserving the flavor of the perilla as much as possible, and the combination of the sweetness of the sugar and the delicate taste of the perilla And an effect of increasing the taste of the beverages due to the reduction of the sweet taste due to the canceling effect of the taste can be expected. Namely, it is possible to produce macarons rich in nutrition and rich in perilla flavor. In addition, macaroons with enhanced health functionalities can be produced from the antioxidant component of perilla.

1 is a process chart according to each content in the present invention.
FIG. 2 is a perspective view of a perilla macaroon composition prepared according to the present invention. FIG.
DESCRIPTION OF THE REFERENCE SYMBOLS
1: sugar, 2: macaron substituting 50g of sugar with xylose, 3: replacing 50g of sugar with xylose, 50g of macaron with added perilla powder, 4: replacing 50g of sugar with xylose, 5: Perilla seed, 6: Butter cream, 7: Perilla macaron (dough)
Figure 3 is an illustration of an illustration of a perilla macaroon made by the present invention;

Hereinafter, the contents of the present invention will be described in more detail in the following examples, but the scope of the present invention is not limited to the following examples, but includes modifications of equivalent technical ideas.

On the other hand, in the embodiment of the present invention, the perilla macaroon embodiment is prepared so that the embodiment can be naturally produced in the course of the efficacy test of perilla macaroon.

Example 1: Production of perilla macaroons

The perilla was washed and stones were filtered and dried at room temperature for 30 minutes. Then, the perilla seeds were fried in an electric skillet at 160 ° C for 30 seconds at an interval of 30 seconds and fried for 30 minutes. After cooling for 1 hour at room temperature, it was changed to a blender (FM-910-T, Hanil Electric, Korea) for 5 minutes and used for macaron production. The perilla macaroon composition was prepared as shown in Table 1 (FIG. 1) by varying the ingredients and blending ratio to select perilla macaron having controlled nutrition and sweetness. Prior to the preparation of the macaroon, the amount of T.P.T. was measured (S1), and the dough was made by repeating a total of 300 repetitions (S1). The dough balls were mixed with almond powder and starch together with egg whites. Meanwhile, in order to raise the meringue, sugar or xylose was added to the water to be used for the meringue, and the temperature was raised to 121 ° C to make syrup. Then, the meringue was poured slowly into the egg white portion of the meringue (S2). The finished meringue was hand-mixed five times to ensure no lumps. Thereafter, the dough was squeezed with a constant weight (20 g), and the upper and lower flames were baked for 12 minutes in an oven (Dae Yung Machinery Co., Korea) preheated to 130 ° C. (S3). After cooling for 1 hour, the buttercream (10 g) was applied to the macaroon, and it was used as a sample for physicochemical and sensory tests (S4, S5). The ANOVA analysis of variance using the SAS / STAT ™ User's Guide 8.0 version and the Dukan's multiple range test (Dukan) were used for statistical analysis. (Duncan's multiple range test). Probability values were analyzed at p <0.05, p <0.01.

Example 2: Sensory evaluation of perilla macaroon

After the preparation of perilla macaroon, sensory evaluation was performed on 30 college students for the composition. The sensory evaluation was performed by a college student who had been educated and trained in sensory evaluation. The color, sweetness, sweet taste, texture, and overall acceptability of macaroon were used. All sensory characteristics were measured using a 7 - point scale (7 points: 'very strong' Good ', 4 points' normal', 1 point 'very weak' or 'very bad').

The results of the sensory evaluations [Table 2] and the perilla macaroons (B-50 and B-70) of the present invention were rich in the fragrant fragrance, but the fragrance was well preserved due to the proper amount of perilla .

In addition, the color of the perilla macaroons added with perilla powder was evaluated to be brighter as compared with the case of adding the sugar (A) and xylose (B-0), respectively, It was inferred that the fatty acid components of the perilla had delayed the Mairrad reaction rate due to the addition of perilla powder. As a result, it was deduced that the sensory evaluation was evaluated to be brighter than macaron made of sugar.

Also, the texture of the macaroon was evaluated to be softer than that of the macaroon with no added perilla powder as the perilla powder was added.

From the above results, the perilla macaroons of the present invention are preserved in an abundance of flavor and flavor of perilla, and the sweetness is also decreased due to the addition of xylose, so that the macaroon prepared by adding perilla powder has a sensory superiority, . The results are shown in Fig.

Example 3: Colorimetric measurement of perilla macaroons

After the preparation of perilla macaron, the color difference of each macaroon was measured. The color difference was measured using a colorimeter (Colorimeter, CM S7W, Minolta, Japan) equipped with a liquid accessary. The chromaticity was measured by adjusting the hunter color system L (lightness), a (redness) and b (yellowness).

The color difference showed that the macaroons with no perilla powder and xylose were the brightest color. Macalon (B-0) with xylose alone showed the lowest lightness (L) and the redness (a) and yellowness (b) increased. As the amount of perilla added increased, the redness (a) and yellowness (b) tended to be higher than A, which was higher than that of A, and red and yellow were stronger as the perilla was added. However, it was confirmed that the addition of perilla powder to the macaroons (B-0) slowed the progress of the change, compared to macaroons without added xylose and perilla.

From the above results, the perilla macaroons of the present invention can be inferred to be preserved in a bright color by slowing the Myard reaction rate of xylose by adding no perilla.

Example 4: Measurement of texture of perilla macaroons

After the perilla macaroon preparation, the texture of each macaroon was measured. The texture was cut to a certain size (2 × 2 × 2 cm) and then subjected to a cutting test using a texture analyzer (TA / XT 2. Stable micro system, U.K.). The measurement conditions are shown in Table 4 and show the brittleness, fracturability, hardness of the cutting force (g), and total area required for the deformation . Table 5 shows the results of the texture evaluation.

The cracking results showed that the macaron (A) made with sugar showed the highest value of 3673.06 and the value decreased when macaroons (B-0, B-50, B-70) were added by adding xylose Respectively. In addition, Brittleness of macaroons made by putting together xylose and perilla powder tended to decrease gradually. Fracturability showed that the addition of xylose and perilla to shreds greatly increased the brittleness rather than the addition of only sugar.

The brittleness of macaron added with xylose was 743.54 and the measured value was lower than that of 969.34 of macaron made with sugar. The addition of perilla sugar to xylose and the addition of perilla powder increased the brittleness It was shown that the addition of sheep perilla has the effect of increasing the crumbling. In the production of macaroons by xylose rather than sugar, the force required for macaroon shape deformation was reduced, and the addition of perilla was found to affect the texture in the form requiring less force. Thus, the macaroons of B-50 showed the softest texture.

Example 5: Measurement of total sugar content of perilla macaroons

The total sugar content of the perilla macaroons of the present invention was measured. After grinding, weigh down to 500 ㎛, weigh 0.1 g, add distilled water, dilute to 10 ml, extract for 1 minute, add 200 ㎕ of sample, 200 ㎕ of 5% phenol solution and 1 ml of H ₂ SO ₄ , mix for 30 minutes After standing, the supernatant was measured for absorbance at 470 nm while total sugar was measured. To calculate the total sugar content, the glucose was diluted by concentration and the absorbance was measured, and the calibration curve was obtained and the total sugar was converted. As in B-0 macaroons, the addition of xylose has the effect of reducing the total sugar contribution to sugar (A), while the perilla powder macaroon has the effect of reducing the total sugar in macaron production with the addition of xylose (B-50, B-70).

Example 6: Measurement of total phenol content of perilla macaroon

The total phenol contents of the general macaroon and the perilla macaron produced by the perilla macaroon production method of the present invention were measured.

Total phenolic content was measured by Folin ciocalteu method (Lee KW, Lee HJ, Kang KS, Lee CY 2002. Preventive effects of vitamin C on carcinogenesis. Lancet 359: 172-176).

The perilla macaron prepared in Example 1 was fractionated and 500 μm was sieved to weigh 1 g. 9 g of ethanol was added to each and extracted and filtered at 100 rpm for 24 hours. After adding 60 μl of sample and 300 μl of water, 300 μl of 'Folin ciocalteu phenol reagent (Sigma Chemical Co., St. Louis, MO, USA)' was added and stirred for 5 minutes. After 5 minutes, 900 7 of 7% Na ₂ CO ₃ solution was added and stirred, and then diluted with 240 증 of distilled water. The diluted solution was allowed to stand in a dark room at 23 캜 for 90 minutes. The absorbance was measured at 765 nm using a spectrophotometer (DU 530 spectrophotometer, Beckman, 4300 N, Fullerton, USA).

The total phenolic content was calculated by preparing a standard calibration curve with gallic acid (Sigma Chemical Co., St. Louis, MO, USA) and expressed as mg gallic acid (GAE) for 1 g dry weight. The total phenolic content of each macaroon is shown in Table 7.

The main ingredient of macaroon was almond powder, and the total phenol content of macaron prepared with the addition of total phenol and perilla powder provided by almond powder tended to increase. Total phenol content of macaron made with xylose was decreased compared with macaron (A) only made with sugar, but total phenol content was increased when xylose and perilla powder were added. Of the total phenolic content of macaroon. The increase of total phenol content is expected to increase the antioxidant activity, and it is expected that the production of perilla macaron with increased physiological activity will be helpful for health functionalities.

Therefore, it was shown that the substitution of some of the sugar with xylose to reduce the total sugar content and the addition of the perilla powder to the macaroon resulted in an increase in the total phenol content and thus an increase in the physiologically active ingredient.

Experimental Example 7: Measurement of DPPH free radical scavenging ability of perilla macaroon

DPPH free radical scavenging activity was measured according to the method of Chu YH (Chu YH, Chan CL, Hsu HF 2000. Flavonid content of several vegetables and their antioxidant mushrooms (Agricus bisporus) J Sci Food Agric 80: 561-565).

After preparing the sample in the same manner as in Experimental Example ^{6, 4 × 10 4 M 1,1} -Diphenyl-2-picrylhydrazy each sample 0.2㎖ (DPPH: Sigma Chemical Co., St. Louis, MO, USA) Was added and mixed for 10 seconds. After the mixed solution was allowed to stand at room temperature for 10 minutes, absorbance was measured at 517 nm. In the control group, 0.8 ml of DPPH solution was added to 0.2 ml of methanol, and the mixture was allowed to stand at room temperature for 10 minutes, and the absorbance was measured at 517 nm.

DPPH free radical scavenging activity means free radical scavenging ability at 1 mg / ml of sample. (DPPH free radical scavenging ability) of general macaroon and perilla macaroon prepared by the perilla macaroon production method of the present invention. The free radical scavenging ability of A prepared from sugar was 58.7% and the macaron prepared by xylose was 53.4%. On the other hand, when macaron was added with xylose and perilla, the free radical scavenging ability was increased, and the scavenging ability was slightly increased as the addition amount of perilla was increased. This experiment proved the free radical scavenging ability by the antioxidant component of perilla, and it was found that it contributes to the antioxidative activity by increasing the free radical scavenging ability when the sugar is replaced with the xylose sugar and the perilla powder is added.

Experimental Example 8: Measurement of fatty acid composition of perilla macaroon

The fatty phase composition of perilla macaron was measured according to the method of Hwang HS (Hwang HS, Choe EO, 2011. Effects of seed germination on oil oxidation and tocopherol stability of perilla oil. Korean J Food Sci Technol 43: 255-262).

50 g of perilla macaron was added to 250 ml of n-hexane, ground by a mixer, placed in a 500 ml container, placed in a 40 ° C thermostat and shaken for 3 hours.

After filtration under reduced pressure using a filter paper, the filtrate was concentrated by using a rotary vacuum evaporator (Eleya, Tyoko, Japan). The concentrate was esterified with methanol, extracted with hexane and analyzed by gas chromatography (Varian 3800, Santa Clara, Calif. USA) using a Sujpelco capillary column (25 m × 0.53 mm, 1 μm film ) Were used. At this time, a detector equipped with a Flame Ionisation Detector (FID) was used for analysis. The mobile phase nitrogen was 5 ml / min and the spit ration was 30: 1. Identification of linoleic acid and linoleic acid was calculated using the time and area of standard fatty acid gas chromatography.

Fatty acid content ratios were measured in relative% content, as shown in Table 9. In the case of A and B-0 macaroons using only almond powder, oleic acid and linoleic acid accounts for more than 90%. In the case of B-50 and B-70 containing perilla powder, linolenic acid and linolenic acid account for more than 83% Respectively. Linoleic acid and linolenic acid are unsaturated fatty acids and essential fatty acids, fatty acids that can not be synthesized in the body and are fatty acids that should be consumed as food. The addition of perilla powder increased the content of linoleic acid and linolenic acid, which is a result of showing the possibility of health functionalities of perilla macaron.

Claims

The TPT composition and the meringue composition according to the present invention are characterized by comprising 4.5 to 6 wt% of perilla powder, 42 wt% of sugar, 38 to 42 wt% of almond powder and 15.2 wt% of egg white, 22%, water 15.5%, sugar 55-56%, xylose 6.2%

Wherein the butter cream comprises 9.3% egg white, 1.5% xylose, 10% sugar, 5% perilla powder, 4.6% water and 70.3%