KR20160091870A - Bean Cookies without wheat flour, sugar and all kinds of additives, and the production method thereof - Google Patents
Bean Cookies without wheat flour, sugar and all kinds of additives, and the production method thereof Download PDFInfo
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- KR20160091870A KR20160091870A KR1020160094076A KR20160094076A KR20160091870A KR 20160091870 A KR20160091870 A KR 20160091870A KR 1020160094076 A KR1020160094076 A KR 1020160094076A KR 20160094076 A KR20160094076 A KR 20160094076A KR 20160091870 A KR20160091870 A KR 20160091870A
- Authority
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- South Korea
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- flour
- soybean
- weight
- parts
- mixture
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Links
- 235000013312 flour Nutrition 0.000 title claims abstract description 56
- 235000014510 cooky Nutrition 0.000 title claims abstract description 48
- 235000021307 Triticum Nutrition 0.000 title claims abstract description 23
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 13
- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 10
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 10
- 239000000654 additive Substances 0.000 title claims abstract description 9
- 241000209140 Triticum Species 0.000 title abstract description 21
- 235000000346 sugar Nutrition 0.000 title abstract description 13
- 239000000203 mixture Substances 0.000 claims abstract description 33
- 150000003839 salts Chemical class 0.000 claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 10
- 239000000463 material Substances 0.000 claims abstract description 5
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- 244000068988 Glycine max Species 0.000 claims description 53
- 239000008213 purified water Substances 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 7
- 244000062793 Sorghum vulgare Species 0.000 claims description 6
- 240000008042 Zea mays Species 0.000 claims description 5
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 5
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- 235000009470 Theobroma cacao Nutrition 0.000 claims description 2
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- 235000021544 chips of chocolate Nutrition 0.000 claims description 2
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- 235000011453 Vigna umbellata Nutrition 0.000 claims 1
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 11
- 201000010099 disease Diseases 0.000 abstract description 9
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 9
- 241000512259 Ascophyllum nodosum Species 0.000 abstract description 5
- 230000036541 health Effects 0.000 abstract description 4
- 238000004898 kneading Methods 0.000 abstract description 2
- 238000007493 shaping process Methods 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 10
- 230000001953 sensory effect Effects 0.000 description 9
- 235000009508 confectionery Nutrition 0.000 description 6
- 235000013305 food Nutrition 0.000 description 6
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- 229930003231 vitamin Natural products 0.000 description 5
- 229940088594 vitamin Drugs 0.000 description 5
- 235000013343 vitamin Nutrition 0.000 description 5
- 239000011782 vitamin Substances 0.000 description 5
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- 235000007164 Oryza sativa Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 235000009566 rice Nutrition 0.000 description 4
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 3
- 235000001014 amino acid Nutrition 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 108010068370 Glutens Proteins 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 230000037182 bone density Effects 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 235000021403 cultural food Nutrition 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 235000006694 eating habits Nutrition 0.000 description 2
- 235000021312 gluten Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 description 2
- 150000002515 isoflavone derivatives Chemical class 0.000 description 2
- 235000008696 isoflavones Nutrition 0.000 description 2
- 239000002075 main ingredient Substances 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000014571 nuts Nutrition 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 2
- 229930182490 saponin Natural products 0.000 description 2
- 150000007949 saponins Chemical class 0.000 description 2
- 239000008371 vanilla flavor Substances 0.000 description 2
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
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- 206010010774 Constipation Diseases 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
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- 235000014647 Lens culinaris subsp culinaris Nutrition 0.000 description 1
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- 240000004371 Panax ginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 230000009471 action Effects 0.000 description 1
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- 235000021074 carbohydrate intake Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
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- 239000000796 flavoring agent Substances 0.000 description 1
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- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 230000002641 glycemic effect Effects 0.000 description 1
- 235000015220 hamburgers Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- GOMNOOKGLZYEJT-UHFFFAOYSA-N isoflavone Chemical compound C=1OC2=CC=CC=C2C(=O)C=1C1=CC=CC=C1 GOMNOOKGLZYEJT-UHFFFAOYSA-N 0.000 description 1
- 229930012930 isoflavone derivative Natural products 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000008204 material by function Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 239000011812 mixed powder Substances 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 239000003075 phytoestrogen Substances 0.000 description 1
- 235000013550 pizza Nutrition 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
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- 238000003892 spreading Methods 0.000 description 1
- 230000007480 spreading Effects 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 229930003799 tocopherol Natural products 0.000 description 1
- 229960001295 tocopherol Drugs 0.000 description 1
- 239000011732 tocopherol Substances 0.000 description 1
- 235000010384 tocopherol Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
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- 235000011845 white flour Nutrition 0.000 description 1
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 1
Classifications
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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
- A23G3/34—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
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23G3/38—Sucrose-free products
-
- A23L1/20—
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- 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
- A23L15/00—Egg products; Preparation or treatment thereof
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/28—Oligosaccharides
Abstract
Description
본 발명은 콩을 주재료로 이용한 콩쿠키 및 이의 제조방법에 관한 것으로, 보다 상세하게는 콩가루와 소금 또는 다시마 가루 또는 기타 부재료를 혼합하여 쿠키모양으로 구워내는 건강식 콩쿠키의 제조방법에 관한 것이다.The present invention relates to a soybean cookie using soybean as a main ingredient and a method for producing the soybean cookie. More particularly, the present invention relates to a method for producing a healthy soybean cookie in which soybean flour, salt, kelp powder or other ingredients are mixed and cooked in a cookie shape.
동양에서는 쌀을 주식으로 섭취하는 탄수화물 위주의 식사를 해왔다. 현대인들의 서구화된 식습관으로 인하여 다양한 식문화가 보급되고 있으며, 우리나라에서도 최근 들어 식생활이 점차 서구화 및 패스트푸드화 되기 시작하면서 성장기 어린이나 청소년은 물론이고 성인들까지도 피자나 햄버거 등과 같은 서구음식과 간편식인 라면류 등을 섭취하고 있어, 잡곡밥 등의 국산 곡류보다는 수입 밀가루에 의존하고 있는 실정이다. 이처럼 밀가루의 과다 섭취 추세가 이어지고, 더욱이 배로 수입해 올 수밖에 없는 밀가루에는 살충제 및 방부제가 가미될 수밖에 없다. 따라서, 현대인들은 탄수화물 과다섭취와 더불어 수입되는 밀가루에 의한 각종 첨가제에 무방비로 노출되어 피부병, 각종 질병, 당뇨 및 성인병의 발병 증가 추세로 이어지고 있으며, 심지어는 어린이들까지도 당뇨병 및 성인병 등이 급격히 발병하고 있는 실정이다.In the Orient, we have been eating carbohydrate meals that consume rice. Due to the westernized eating habits of modern people, diverse food culture has been spreading. In Korea, as the eating habits are gradually becoming westernized and fast food, not only young children and adolescents but also adults can enjoy western food such as pizza and hamburger, And it is a fact that it relies on imported flour rather than domestic cereals such as rice gruel. In this way, over-consumption of flour continues, and flour, which has to be imported by ship, is bound to contain pesticides and preservatives. Therefore, modern people are exposed to various additives such as wheat flour imported in addition to excessive carbohydrate intake, leading to increasing incidence of skin diseases, various diseases, diabetes and adult diseases, and even children are rapidly developing diabetes and adult diseases In fact.
사회가 급변하고 식문화가 발달함에 따라 사람들의 입맛도 변하고 새로운 먹거리를 찾는 경향이 점점 증가되고 있을 뿐만 아니라 웰빙문화에 따라 건강에 대한 관심이 고조되고 있으나 기능성 식품의 개발은 미흡한 실정이며, 더욱이 생리활성 물질이 풍부한 대표적인 재료로서 콩을 이용한 식품이 다수 생산되고 있으나 제과류에는 그 적용이 미비한 실정이다.As the society rapidly changes and the food culture develops, the taste of people changes and the tendency to find new food is increasing. In addition, there is a growing interest in health according to the well-being culture, but the development of functional food is insufficient, As a representative material rich in materials, many foods using soybeans are produced, but they are not applied to confectionery.
소비자의 기호성을 만족시키고 있는 제과식품에는 높은 지방함량과 설탕이 함유되어 있어 건강적인 면에서 문제가 되고 있음에도 불구하고 제과류에 대한 소비자들의 선호도는 높은 실정이다. 이에 따라 제과류의 제조시 영양분의 섭취와 더불어 건강을 증진시킬 수 있도록 기능성 물질을 첨가한 제품의 생산이 증가하고 있다.Consumers 'preference for confectionery products is high despite the fact that confectionery products that satisfy consumers' palatability have high fat content and sugar content and are problematic in terms of health. Accordingly, the production of products containing functional materials has been increasing in order to improve the health as well as the intake of nutrients in the production of confectionery.
콩은 우수한 단백질뿐만 아니라 불포화 지방산이 풍부하고 칼슘 및 각종 비타민을 함유하고 있는 완전식품으로서, 콩의 주요한 효능은 체중 감량, 골밀도 증강, 유방암 발병률 감소, 이소플라본에 의한 항암효과를 들 수 있으며 콩 단백질에 의한 동맥경화, 심장병 및 혈관 질환 예방 등을 들 수 있다. 또한, 콩의 풍부한 식이섬유가 급격한 혈당 상승을 억제하여 당뇨병 예방에 도움이 되는 것으로 알려져 있다. 또한, 탄수화물이 몸 안에서 당으로 바뀌어 혈액속으로 들어가는 속도를 나타내는 혈당 지수인 GI(Glycemic index)가 30으로 매우 낮을 뿐 아니라 단백질이 풍부하여 당뇨병 예방은 물론 다이어트에도 적합하다. Soy is a complete food which is rich in unsaturated fatty acids, calcium and various vitamins. The main effects of soybeans are weight loss, increase of bone density, decrease of incidence of breast cancer and anti-cancer effect by isoflavone, Atherosclerosis, heart disease, and vascular disease prevention. It is also known that dietary fiber rich in soy is effective in preventing diabetes by suppressing rapid increase in blood sugar. In addition, GI (Glycemic index), which is the blood sugar index that indicates the rate at which carbohydrate changes into sugar in the body and enters the blood, is very low at 30, and it is also rich in protein and suitable for diabetes prevention as well as diabetes prevention.
또한 콩은 식물성 에스트로겐이 다량 함유된 식품으로서, 특히 단백질과 같은 영양소가 다량 함유되어 있기 때문에 노화 억제력이 우수할 뿐만 아니라, 고소하고 담백한 맛을 느끼게 하여 미감을 향상시킨다. Soybean is a food containing a large amount of phytoestrogen, and because it contains a large amount of nutrients such as protein, it not only has excellent antioxidant power, but also makes it feel sophisticated and refreshing taste to improve its aesthetics.
이에, 본 발명자는 콩을 이용하여 남녀노소 다양한 계층이 즐길 수 있는 식품을 개발하고자 노력한 결과, 밀가루, 설탕 및 첨가제가 전혀 첨가되지 않아 성인병 및 당뇨병을 예방할 수 있는 콩쿠키를 제조하여 몸에 좋은 식물성 단백질, 아미노산 및 비타민을 제공함으로써 건강식품으로서 유용하게 사용될 수 있음을 확인함으로써, 본 발명을 완성하였다.Therefore, the inventor of the present invention has made efforts to develop foods that can be enjoyed by a wide range of people, both young and old, by using soybeans. As a result, soybean cookies which can prevent adult diseases and diabetes due to no addition of wheat flour, sugar and additives, Proteins, amino acids and vitamins, and thus the present invention has been completed.
본 발명의 목적은 콩을 주재료로 이용하고 소금 및 다시마 가루 또는 기타 부재료를 첨가한 콩쿠키 및 이의 제조방법을 제공하는 것이다.It is an object of the present invention to provide a soybean cookie using soybeans as a main ingredient and adding salt, kelp powder or other ingredients, and a process for producing the soybean cookie.
상기 목적을 달성하기 위하여 본 발명은 In order to achieve the above object,
콩가루 100 중량부에 소금 1 내지 2 중량부를 혼합하여 혼합물을 얻는 단계(단계 1);1 to 2 parts by weight of salt is mixed with 100 parts by weight of soybean flour to obtain a mixture (step 1);
상기 혼합물 100 중량부에 대하여 정제수 20 내지 100 중량부를 첨가하고 혼합하여 반죽을 얻는 단계(단계 2);Adding 20 to 100 parts by weight of purified water to 100 parts by weight of the mixture and mixing to obtain a dough (step 2);
상기 반죽을 성형하여 성형물을 얻는 단계(단계 3); 및 A step of molding the dough to obtain a molded product (step 3); And
상기 성형물을 굽는 단계(단계 4)를 포함하는 콩쿠키의 제조방법을 제공한다.And baking the molded product (step 4).
또한, 본 발명은 상기 방법으로 제조한 콩쿠키를 제공한다.The present invention also provides bean cookies prepared by the above method.
본 발명은 밀가루, 설탕 및 첨가제가 전혀 첨가되지 않아 성인병 및 당뇨병을 예방할 수 있는 건강식 콩쿠키 및 이의 제조방법에 관한 것으로, 본 발명의 콩쿠키는 몸에 해로운 첨가제, 설탕, 밀가루 및 글루텐 성분을 배제하여 당뇨 및 성인병을 줄이고, 몸에 좋은 식물성 단백질뿐만 아니라 풍부한 아미노산 및 비타민을 제공함으로써 건강식으로서 유용하게 사용될 수 있다.The present invention relates to a healthy soybean cookie which can prevent adult disease and diabetes because no wheat flour, sugar and additives are added at all, and a soybean cookie of the present invention excludes harmful additives, sugar, flour and gluten components Thereby reducing diabetes and adult diseases, and providing not only good vegetable proteins but also abundant amino acids and vitamins.
이하, 본 발명을 상세히 설명한다.Hereinafter, the present invention will be described in detail.
본 발명은 The present invention
콩가루 100 중량부에 소금 1 내지 2 중량부를 혼합하는 재료 혼합 단계(단계 1);A material mixing step (step 1) of mixing 1 to 2 parts by weight of salt with 100 parts by weight of soybean flour;
상기 혼합물 100 중량부에 대하여 정제수 20 내지 100 중량부를 첨가하고 혼합하여 반죽을 얻는 단계(단계 2);Adding 20 to 100 parts by weight of purified water to 100 parts by weight of the mixture and mixing to obtain a dough (step 2);
상기 반죽을 성형하여 성형물을 얻는 단계(단계 3); 및 A step of molding the dough to obtain a molded product (step 3); And
상기 성형물을 굽는 단계(단계 4)를 포함하는 콩쿠키의 제조방법을 제공한다.And baking the molded product (step 4).
상기 단계 1에서 "100 중량부에 소금 1 내지 2 중량부"는 콩가루 100 중량부 대비 소금 1 내지 2 중량부를 첨가하는 하는 것을 의미한다. In the step 1, "1 to 2 parts by weight of salt in 100 parts by weight" means adding 1 to 2 parts by weight of salt to 100 parts by weight of flour.
상기 단계 1에서 콩가루는 백태, 서목태 및 서리태를 포함한 국산 콩류 및 렌틸콩을 포함하는 수입 콩류로 시중에서 유통되는 모든 콩들로부터 선택되는 하나 이상의 콩가루를 사용할 수 있다.In step 1, the soybean flour may be one or more soybean flour selected from all beans distributed in the market as imported soybean flour including domestic soybean flour and lentil soybean including white flour,
상기 단계 1의 혼합물에는 다시마 가루 1 내지 5 중량부를 추가적으로 포함할 수 있다.The mixture of step 1 may further comprise 1 to 5 parts by weight of tangle powder.
상기 단계 1)의 혼합물에 다양한 맛을 내기 위하여 코코넛 슬라이스 또는 가루, 땅콩 분태, 아몬드 슬라이스 또는 가루, 코코아 슬라이스 또는 가루, 초코칩, 오렌지 제스트, 옥수수 분말, 건포도, 건과일, 호두, 잣, 및 견과류 등으로 구성된 군으로부터 선택되는 하나 또는 둘 이상의 20 내지 70 중량부를 더 포함할 수 있다.The mixture of step 1) may be added to the mixture of coconut slices or flour, peanut crumbs, almond slices or flour, cocoa slices or flour, chocolate chips, orange jest, corn flour, raisins, dried fruit, walnuts, pine nuts and nuts And 20 to 70 parts by weight of one or more selected from the group consisting of
상기 단계 1)의 혼합물에 단맛을 내기 위하여 올리고당을 20 내지 50 중량부로 더 포함할 수 있다.The mixture of step 1) may further contain 20 to 50 parts by weight of oligosaccharide to give a sweet taste.
상기 단계 1)의 혼합물에 필요 시 계란을 1 내지 4개를 더 첨가할 수 있다.If necessary, 1 to 4 eggs may be added to the mixture of step 1).
상기 단계 1)에서 여러 종류의 콩쿠키를 만들기 위해서, 제과협회에서 발행하는 "월간 베이커리"에 기술된 쿠키 제조방법 또는 시중에 판매되는 제과서적에 기재된 쿠키 제조방법의 밀가루 대신에 동량 또는 70% 내지 130%의 상기 혼합분말로 대체할 수 있고, 설탕 대신 설탕 중량의 1/4 내지 1/2 정도의 액상 올리고당으로 대체할 수 있다. 이때 바닐라향 또는 제빵 개량제 등 모든 식품첨가제를 배제하는 것을 특징으로 한다.In order to make various kinds of soybean cookies in the above step 1), the same amount of flour as the flour of the cookie manufacturing method described in the "monthly bakery " issued by the Confectionery Association or the cookie production method described in the commercially available confectionery book, 130% by weight of the mixed powder, and the liquid oligosaccharide can be substituted by 1/4 to 1/2 of the weight of sugar instead of sugar. At this time, all food additives such as vanilla flavor or baking improver are excluded.
상기 콩은 양질의 단백질이면서 특히, 사포닌(인삼의 주 효능)과 비타민E(토코페롤)가 풍부해 피부의 기미를 방지하고 혈액순환을 원활히 하여 노화를 방지하고, 콩의 비지에는 변비를 막는 다량의 식물성 섬유가 함유되어 있어 변비 예방에도 탁월한 효과를 발휘하며, 콩의 이소플라본은 암세포의 증식을 저해함으로써 항암작용에 효과가 있으며, 이소플라본의 유도체인 이피리플라본은 뼈의 재흡수를 저해하고 동시에 뼈의 밀도를 높여 나이 든 여성분들에게 잘 발생하는 골다공증을 예방하는 등 이루 헤아릴 수가 없는 다양한 효능을 가지는 것을 특징으로 한다.The soybeans are high quality protein, especially saponin (main effect of ginseng) and vitamin E (tocopherol) are abundant to prevent the stain of the skin, smooth blood circulation to prevent aging, The isoflavones of soybean inhibit the proliferation of cancer cells and thus are effective in the anticancer action. The isoflavone derivatives, ipiflavones, inhibit resorption of bones at the same time It is characterized by having various effects such as prevention of osteoporosis that occurs in older women by increasing bone density.
상기 단계 1)에서 다시마 가루는 콩에 들어있는 사포닌이 요오드를 방출하는 단점을 극복하고 칼슘, 요오드 및 미네랄 등의 인체에 유익한 성분이 함유되어 있는 것을 특징으로 한다. In step 1), the tallow powder is characterized in that saponin contained in beans overcomes the disadvantage of releasing iodine and contains components beneficial to the human body such as calcium, iodine, and minerals.
상기 다시마에 함유된 20~30%의 알긴산은 소화되지 않는 식이성 섬유소로서 동맥경화예방, 대장암예방, 비만 억제, 변비 개선 등 다양한 효과를 가지고 있고, 면역력 증강 등의 생리활성 기능을 가지고 있다.20 to 30% of alginic acid contained in the kelp is a non-digestible dietary fiber having various effects such as prevention of arteriosclerosis, prevention of colorectal cancer, prevention of obesity and improvement of constipation, and has a physiological activity function such as immunity enhancement.
상기 단계 2)에서 혼합물 100 중량부에 대하여 정제수 20 내지 100 중량부를 첨가하는 것이 바람직하다. In step 2), 20 to 100 parts by weight of purified water is preferably added to 100 parts by weight of the mixture.
상기 단계 3)에서 혼합된 반죽의 두께는 1 내지 10 mm인 것이 바람직하고 횡단면이 원형, 타원형, 사각형, 삼각형, 오각형, 육각형, 별(star), 동물모양, 산(山) 모양, 나무 모양, 물고기 모양, 꽃 모양, 하트 모양 등 중에서 선택되는 어느 하나의 모양으로 성형할 수 있다. The thickness of the dough mixed in step 3) is preferably 1 to 10 mm, and the cross-section may be circular, oval, rectangular, triangular, pentagonal, hexagonal, star, animal, mountain, Fish shape, flower shape, heart shape, and the like.
상기 단계 3)에서 혼합물을 성형한 후 -5℃∼4℃에서 30분∼2시간 동안 숙성시키는 단계를 추가적으로 포함할 수 있다. And then aging the mixture at -5 ° C to 4 ° C for 30 minutes to 2 hours.
상기 단계 4)에서 상기 성형물을 150∼200℃에서 10분∼30분 동안 굽는 것이 바람직하다.In the step 4), it is preferable that the molded product is baked at 150 to 200 ° C for 10 minutes to 30 minutes.
또한, 본 발명은 상기 제조방법으로 제조한 콩쿠키를 제공한다.Further, the present invention provides soybean cookies prepared by the above-described method.
콩의 작황이나 유통 상황이 나빠져서 콩가루가 부족한 경우나 쿠키 맛의 다양화를 위하여 콩가루를 대체할 잡곡류로, 쌀가루과 밀가루에 비해 GI지수와 칼로리가 낮고, 쌀가루와 밀가루에는 부족한 각종 미네랄과 비타민 성분이 풍부하고, 또한, 항산화 물질이 비교적 풍부한 현미, 좁쌀, 통보리, 통밀, 콩, 수수, 옥수수, 메밀, 팥, 녹두 및 율무 가루 등으로 구성된 군으로부터 선택되는 하나 또는 둘 이상으로 대체하거나, 이 선택된 대체물과 콩가루를 1:2 내지 2:1 비율로 혼합하는 혼합물로 콩쿠키를 제조할 수 있다. It is a substitute for soybean flour for diversification of cookie taste due to poor soybean flour and distribution situation. It has lower GI index and calorie than rice flour and flour. It is rich in various minerals and vitamins which are lacking in rice flour and flour. And the antioxidant is replaced with one or more selected from the group consisting of relatively rich brown rice, millet, sesame oil, whole wheat, soybean, sorghum, corn, buckwheat, Soybean cookies can be prepared by mixing soy flour at a ratio of 1: 2 to 2: 1.
구체적인 실시예에서, 본 발명은 콩가루 100 중량부, 소금 1 내지 2 중량부를 혼합하여 혼합물을 얻은 후 반죽하고 성형하여 구워서 콩쿠키를 제조하였고(실시예 1 참조), 상기 실시예 1에 추가적으로 다시마 가루를 첨가하였다(실시예 2 참조). 또한 콩쿠키와 밀쿠키의 관능 특성 비교한 결과, 일반 밀가루를 이용해 제조한 밀쿠키 보다 본 발명의 콩가루를 이용하여 제조한 콩쿠키의 관능적 특성(맛, 향, 기호도)이 우수함을 확인하였다(표 1 참조).In a specific embodiment, soybean flour 100 parts by weight and salt 1-2 parts by weight were mixed to obtain a mixture, followed by kneading, molding and baking to prepare bean cookies (see Example 1). In addition to the above Example 1, (See Example 2). As a result of comparing the sensory characteristics of soybean cookies with wheat cookies, it was confirmed that soybean cookies prepared by using soybean flour of the present invention had better sensory characteristics (taste, aroma, and palatability) than wheat cookies prepared using ordinary wheat flour 1).
따라서, 본 발명의 밀가루, 설탕 및 첨가제가 전혀 첨가되지 않은 콩쿠키는 몸에 해로운 첨가제, 설탕, 밀가루 및 글루텐 성분을 배제하여 당뇨 및 성인병을 줄이고, 몸에 좋은 식물성 단백질뿐만 아니라 풍부한 아미노산 및 비타민을 제공함으로써 성인병 및 당뇨병을 예방할 수 있는 건강식으로서 유용하게 사용될 수 있다.Therefore, soybean cookies of the present invention in which wheat flour, sugar and additives are not added at all do not contain harmful additives, sugars, flour and gluten components to reduce diabetes and geriatric diseases, and have good amino acid and vitamin And can be usefully used as a health food that can prevent adult diseases and diabetes.
이하, 본 발명을 실시예, 비교예 및 시험예에 의하여 상세히 설명한다.Hereinafter, the present invention will be described in detail with reference to Examples, Comparative Examples and Test Examples.
단, 하기 실시예, 비교예 및 시험예는 본 발명을 예시한 것일 뿐, 본 발명의 내용이 하기 실시예에 의해 한정되는 것은 아니다.However, the following examples, comparative examples and test examples are illustrative of the present invention, and the contents of the present invention are not limited by the following examples.
<실시예 1> 콩쿠키 1의 제조Example 1 Production of Soybean Cookie 1
콩가루 100 중량부, 소금 1 내지 2 중량부를 혼합하여 혼합물을 얻었다.100 parts by weight of soybean flour and 1 to 2 parts by weight of salt were mixed to obtain a mixture.
상기의 혼합물 100 중량부에 대하여 정제수 40 내지 60 중량부를 첨가하여 반죽을 얻었다.40 to 60 parts by weight of purified water was added to 100 parts by weight of the mixture to obtain a dough.
상기에서 혼합된 반죽물을 틀에 담거나, 두께 3 내지 5 mm, 지름 4 내지 7 cm 의 원형크기로 잘라내어 모양을 형성하였다. The kneaded mixture was placed in a mold or cut into a circular shape having a thickness of 3 to 5 mm and a diameter of 4 to 7 cm to form a shape.
상기에서 형성된 쿠키를 150 내지 200℃로 예열된 오븐에 넣고 10분 내지 30분 동안 구웠다. The cookies formed above were placed in an oven preheated at 150 to 200 DEG C and baked for 10 to 30 minutes.
<실시예 2> 콩쿠키 2의 제조Example 2: Preparation of soybean cookie 2
콩가루 100 중량부, 소금 1 내지 2 및 다시마 가루 1 내지 5 중량부를 혼합하여 혼합물을 얻었다.100 parts by weight of soybean flour, 1 to 2 parts of salt, and 1 to 5 parts by weight of kelp powder were mixed to obtain a mixture.
상기의 혼합물 100 중량부에 대하여 정제수 40 내지 60 중량부를 첨가하여 반죽을 얻었다. 40 to 60 parts by weight of purified water was added to 100 parts by weight of the mixture to obtain a dough.
상기에서 혼합된 반죽물을 틀에 담거나, 두께 3 내지 5 mm, 지름 4 내지 7 cm 의 원형크기로 잘라내어 모양을 형성하였다. The kneaded mixture was placed in a mold or cut into a circular shape having a thickness of 3 to 5 mm and a diameter of 4 to 7 cm to form a shape.
상기에서 형성된 쿠키를 150 내지 200℃로 예열된 오븐에 넣고 10분 내지 30분 동안 구웠다. The cookies formed above were placed in an oven preheated at 150 to 200 DEG C and baked for 10 to 30 minutes.
<비교예 1> 밀쿠키 1의 제조≪ Comparative Example 1 > Preparation of wheat cookie 1
밀가루 100 중량부, 소금 1 내지 2 중량부를 혼합하여 혼합물을 얻었다.100 parts by weight of wheat flour and 1 to 2 parts by weight of salt were mixed to obtain a mixture.
상기의 혼합물 100 중량부에 대하여 정제수 40 내지 60 중량부를 첨가하여 반죽을 얻었다.40 to 60 parts by weight of purified water was added to 100 parts by weight of the mixture to obtain a dough.
상기에서 혼합된 반죽물을 틀에 담거나, 두께 3 내지 5 mm, 지름 4 내지 7 cm 의 원형크기로 잘라내어 모양을 형성하였다. The kneaded mixture was placed in a mold or cut into a circular shape having a thickness of 3 to 5 mm and a diameter of 4 to 7 cm to form a shape.
상기에서 형성된 쿠키를 150 내지 200℃로 예열된 오븐에 넣고 10분 내지 30분 동안 구웠다. The cookies formed above were placed in an oven preheated at 150 to 200 DEG C and baked for 10 to 30 minutes.
<비교예 2> 밀쿠키 2의 제조≪ Comparative Example 2 > Preparation of wheat cookie 2
밀가루 100 중량부, 소금 1 내지 2 중량부 및 바닐라 향을 혼합하여 혼합물을 얻었다.100 parts by weight of wheat flour, 1-2 parts by weight of salt and vanilla flavor were mixed to obtain a mixture.
상기의 혼합물 100 중량부에 대하여 정제수 40 내지 60 중량부를 첨가하여 반죽을 얻었다.40 to 60 parts by weight of purified water was added to 100 parts by weight of the mixture to obtain a dough.
상기에서 혼합된 반죽물을 틀에 담거나, 두께 3 내지 5 mm, 지름 4 내지 7 cm의 원형크기로 잘라내어 모양을 형성하였다. The kneaded mixture was placed in a mold or cut into a circular shape having a thickness of 3 to 5 mm and a diameter of 4 to 7 cm to form a shape.
상기에서 형성된 쿠키를 150 내지 200℃로 예열된 오븐에 넣고 10분 내지 30분 동안 구웠다. The cookies formed above were placed in an oven preheated at 150 to 200 DEG C and baked for 10 to 30 minutes.
<비교예 3> 밀쿠키 3의 제조≪ Comparative Example 3 > Preparation of wheat cookie 3
밀가루 100 중량부, 소금 1 내지 2 중량부 및 제빵개량제를 혼합하여 혼합물을 얻었다.100 parts by weight of flour, 1 to 2 parts by weight of salt and a baking improver were mixed to obtain a mixture.
상기의 혼합물 100 중량부에 대하여 정제수 40 내지 60 중량부를 첨가하여 반죽을 얻었다.40 to 60 parts by weight of purified water was added to 100 parts by weight of the mixture to obtain a dough.
상기에서 혼합된 반죽물을 틀에 담거나, 두께 3 내지 5 mm, 지름 4 내지 7 cm 의 원형크기로 잘라내어 모양을 형성하였다. The kneaded mixture was placed in a mold or cut into a circular shape having a thickness of 3 to 5 mm and a diameter of 4 to 7 cm to form a shape.
상기에서 형성된 쿠키를 150 내지 200℃로 예열된 오븐에 넣고 10분 내지 30분 동안 구웠다. The cookies formed above were placed in an oven preheated at 150 to 200 DEG C and baked for 10 to 30 minutes.
<시험예 3> 콩쿠키와 밀쿠키의 관능 특성 비교<Test Example 3> Sensory characteristics of soybean cookies and wheat cookies
상기 실시예 1 내지 실시예 2에서 콩가루를 이용하여 제조한 콩쿠키와 상기 비교예 1 내지 3에서 일반 밀가루를 이용하여 제조한 밀쿠키에 대한 냄새, 맛 및 전반적 기호도의 관능특성을 측정하고 그 결과를 아래의 표 1에 나타내었다.The soybean cookies prepared by using soy flour in Examples 1 and 2 and the wheat cookies prepared by using the general wheat flour in Comparative Examples 1 to 3 were measured for their sensory characteristics of odor, taste and overall acceptability Are shown in Table 1 below.
표 1: 실시예 1 내지 2의 콩쿠키 및 비교예 1 내지 3의 밀쿠키의 관능특성Table 1: Sensory properties of bean cookies of Examples 1 and 2 and wheat cookies of Comparative Examples 1 to 3
상기 표 1에서 관능특성 평가는 일반인 30명을 대상으로 5점 척도법으로 실시하였으며, 관능성 평가항목은 냄새, 맛, 및 전반적인 기호도에 관하여 평가하여 나타내었으며, 관능성 평가항목에서 수치가 높을 수록 관능성이 우수함을 의미한다.In the above Table 1, the sensory evaluation was carried out by a five-point scale method for 30 persons in general, and the sensory evaluation items were evaluated in terms of odor, taste, and overall acceptability. In the sensory evaluation items, It means that the property is excellent.
그 결과, 상기 표 1에서 나타낸 바와 같이 일반 밀가루를 이용해 제조한 밀쿠키 보다 본 발명의 콩가루를 이용하여 제조한 콩쿠키의 관능적 특성이 우수함을 확인하였다.As a result, as shown in Table 1, it was confirmed that soybean cookies prepared by using soybean flour of the present invention had better sensory characteristics than wheat cookies prepared using general wheat flour.
Claims (9)
상기 혼합물 100 중량부에 대하여 정제수 20 내지 100 중량부를 첨가하고 혼합하여 반죽을 얻는 단계(단계 2);
상기 반죽을 성형하여 성형물을 얻는 단계(단계 3); 및
상기 성형물을 굽는 단계(단계 4)를 포함하는 콩쿠키의 제조방법.
A material mixing step (step 1) of mixing 1 to 2 parts by weight of salt with 100 parts by weight of soybean flour;
Adding 20 to 100 parts by weight of purified water to 100 parts by weight of the mixture and mixing to obtain a dough (step 2);
A step of molding the dough to obtain a molded product (step 3); And
And baking the molded product (step 4).
[3] The method of claim 1, wherein the soybean flour of step 1) is at least one soybean flour selected from the group consisting of domestic soybean flour, including imported white soybean, western soybean soup, and seabream soup.
[2] The method of claim 1, wherein the mixture of step 1) further comprises 1 to 5 parts by weight of tallow powder.
The method according to claim 1, wherein the mixture of step 1) is added to a mixture selected from the group consisting of coconut slices or flour, peanut crumbs, almond slices or flour, cocoa powder, chocolate chips, orange jest, corn flour, Or 20 to 70 parts by weight of at least two additives.
The method for producing soybean cookie according to claim 1, further comprising 20 to 50 parts by weight of oligosaccharide in the mixture of step 1).
The method for producing soybean cookie according to claim 1, wherein one egg is added to the mixture of step 1), if necessary.
The soybean cookie according to claim 1, wherein the soy flour is replaced with one or two or more selected from the group consisting of brown rice, millet, sesame, whole wheat, sorghum, corn, buckwheat, Way.
The method according to claim 7, characterized in that the substitute selected from the group consisting of brown rice, millet, sesame, whole wheat, sorghum, corn, buckwheat, red bean, mung bean and yulmu flour and soy flour are mixed in a ratio of 1: 2 to 2: 1 A method for producing soybean cookies.
A bean cookie produced by the method of claim 1.
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