KR20170015051A - Red ginseng choco pie including red ginseng extract, red ginseng roots fermentation broth, and red ginseng crushed product - Google Patents
Red ginseng choco pie including red ginseng extract, red ginseng roots fermentation broth, and red ginseng crushed product Download PDFInfo
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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
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2124—Ginseng
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Inorganic Chemistry (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
Abstract
본 발명은 홍삼초코파이 및 그 조성물과 제조방법에 관한 것이다. 보다 상세하게는 홍삼추출액과 홍삼박발효액과 홍삼분쇄물을 포함하는 비스킷 기지의 조성물에 홍삼추출액, 홍삼박발효액과 홍삼분쇄물을 배합하고 성형 및 소성하여 굽기한 후 냉각하여 비스킷을 만드는 단계와, 크림 조성물에 홍삼추출액과 미리 준비한 잼을 혼합하여 성형된 비스킷에 투입한 후 비스킷으로 덮기하여 반제품을 만드는 단계와, 상기의 반제품을 중탕된 초콜렛용액에 침지시켜 초콜렛이 고르게 도포되도록 한 후, 냉각 및 포장하는 단계로 구성되는 홍삼초코파이의 제조방법이다.
본 발명의 홍삼초코파이는 홍삼성분이 포함되어 맛을 다양화시키고, 몸에 좋은 홍삼성분을 섭취시키며 또한 홍삼부산물을 재활용할 수 있다.The present invention relates to red ginseng chocolate pie, a composition thereof and a manufacturing method thereof. More particularly, the present invention relates to a biscuit base composition comprising red ginseng extract, red ginseng fermentation broth, and red ginseng pulverized product, which comprises red ginseng extract, red ginseng roots fermentation broth, and red ginseng pulverized product, followed by molding and firing, Preparing a semi-finished product by mixing the red ginseng extract and a prepared jam in a cream composition, placing the semi-finished product in a biscuit formed by mixing the prepared red gum extract and a previously prepared jam, and covering the biscuit with the biscuit, and soaking the semi-finished product in a hot chocolate solution to uniformly apply the chocolate, And packaging the red ginseng chocolate pie.
The red ginseng chocolate pie of the present invention includes red ginseng ingredients to diversify the taste, to consume the red ginseng ingredients for the body, and also to recycle ginseng by-products.
Description
본 발명은 홍삼추출액, 홍삼박발효액 및 홍삼분쇄물을 포함하는 홍삼초코파이 및 그 조성물과 제조방법에 관한 것이다. 보다 상세하게는 비스켓 기지의 조성물에 홍삼추출액, 홍삼박발효액과 홍삼분쇄물을 배합하고 성형 및 소성하여 굽기한 후 냉각하여 비스켓을 만드는 단계와, 크림 조성물에 홍삼추출액과 미리 준비한 잼을 혼합하여 성형된 비스켓에 투입한 후 비스켓으로 덮기하여 반제품을 만드는 단계와, 상기의 반제품을 중탕된 초코렛용액에 침지시켜 초코렛이 고르게 도포되도록 한 후, 냉각 및 포장하는 단계로 구성되는 홍삼초코파이의 제조방법이다.The present invention relates to red ginseng chocolate pie including red ginseng extract, red ginseng roots fermentation broth, and red ginseng powder, a composition thereof, and a manufacturing method thereof. More particularly, the present invention relates to a method for preparing a biscuit composition, which comprises blending red ginseng extract, red ginseng fermented broth, and red ginseng powder into a composition of a biscuit base, molding and firing the mixture, baking and cooling the biscuit, and mixing the cream composition with red ginseng extract and pre- And biscuits to prepare a semi-finished product; dipping the semi-finished product in a hot chocolate solution to uniformly apply the chocolate; and cooling and packaging the red ginseng chocolate pie .
본 발명의 홍삼초코파이는 홍삼성분이 포함되어 맛을 다양화시키고, 몸에 좋은 홍삼성분을 섭취시키며 또한 홍삼박부산물을 재활용할 수 있다.The red ginseng chocolate pie of the present invention includes red ginseng ingredients to diversify the taste, to take in red ginseng ingredients for the body, and to recycle ginseng roots byproducts.
초코파이(Choco Pie)는 빵과자에 마쉬멜로우를 넣고 초콜릿을 바른 과자류로서 한국에서 처음 만들어진 것이다. 먼저 두 개의 원형 비스켓을 만들어 그 사이에 크림(Cream)과 마시멜로우(Marshmallow)로 접착시킨 후, 그 겉면에 초콜릿을 도포시킨 과자이다. 초코파이와 비슷한 파이는 처음 1917년 미국에서 문파이(moonpie)로 출시되었다. 1970년대 한국의 모제과회사의 직원이 미국 출장길에 초콜릿을 입힌 문파이를 먹어 본 후, 그것과 비슷하게 만든 초코렛과자의 딱딱한 비스킷에 크림이 더해지고 마시멜로가 용해되면서 촉감이 좋은 초코파이가 탄생하게 되었다. 초코파이는 부드러운 비스켓 반죽과, 초콜릿을 입힌 후에도 약 2~3일간 숙성함으로써 마쉬멜로우의 수분이 비스켓에 고르게 확산되면서 비스켓의 질감이 빵과 비슷한 질감이 된다.Choco Pie was first made in Korea as a cookie with chocolate marshmallows and breads. It is a cake made by making two round biscuits with cream and marshmallow in between, and then applying chocolate on the surface. A pie similar to Choco Pie was first introduced in the United States in 1917 as a moonpie. In the 1970s, after a Korean mogul company employee had eaten a chocolate-clad mosque on a business trip to the United States, creamy added biscuits made of a chocolate cake similar to that, and a marshmallow melted, resulting in a choco pie. Chocolate pie is soft biscuit dough, and it is aged about 2 ~ 3 days even after it is coated with chocolate, so that the moisture of marshmallow spreads evenly over the biscuit, so the texture of the biscuit becomes like bread.
홍삼의 사포닌은 배당체로서 Rb1, Rb2, F4, Rd, Rd 및 Rg3, Rh2 등을 포함하는 진세노사이드(Ginsenoside)는 약 30여 종이 알려져 있다. 이들은 항암 작용과 항산화 작용 및 콜레스테롤 함량 저하에 좋은 생리활성물질이다. 홍삼박(紅蔘泊)은 홍삼을 추출하고 남는 부산물로서 홍삼의 성분과 맛이 잔류하고 있으며, 식이섬유가 풍부한 좋은 소재이지만, 홍삼에는 홍삼 고유의 쓴맛으로 인하여 식품이나 화장품으로 활용되지 못하고 폐기되고 있다. 그러나 홍삼박을 자원으로 재활용할 수 있다면 홍삼의 성분 및 풍미를 제공하면서도 부산물을 재활용하게 되어 1석2조의 효과를 거둘 수 있을 것이다.Saponins of red ginseng are known as ginsenoside (Ginsenoside) including Rb1, Rb2, F4, Rd, Rd and Rg3 and Rh2 as glycosides. These are good physiologically active substances for anticancer action, antioxidant action and lowering of cholesterol content. Red ginseng is a by-product of extracting red ginseng, which is a good material rich in dietary fiber. However, due to the bitter taste of red ginseng, it can not be used as food or cosmetics and is discarded have. However, if red ginseng roots can be recycled as a resource, it will provide the ingredients and flavor of red ginseng, while the byproducts will be recycled.
본 발명과 관련된 종래기술은 없으나, 다양한 재료를 사용한 초코파이의 종류로는 한국특허등록번호 제987059호(감귤이 함유된 초코파이의 제조방법)은 세척된 감귤을 수거한 후, 해양 심층수가 저장된 제2저장조로 투입시켜 손으로 2차 세척하는 단계와; 세척된 감귤을 저온건조기 10℃∼15℃로 4분∼5분간 가열하는 단계와; 건조된 감귤을 껍질과 알맹이로 분리하여 믹서기에 넣고, 상기 믹서기를 4분∼5분간 동작시킨 후, 감귤액을 원심분리하여 감귤엑기스를 얻는 단계와; 상기 감귤의 껍질을 고온건조기로 50℃∼60℃로 1시간∼1시간 30분간 가열하는 단계와; 건조된 껍질을 분쇄기로 2분∼3분 분쇄시켜 감귤껍질가루를 얻는 단계를 포함하여 이루어진다. 한국특허등록번호 제1511915호(앙금 찰떡 초코파이 및 그 제조 방법)은 옥수수전분과 찹쌀가루를 혼합 후 증자하여 찰떡을 제조하는 과정과; 앙금을 90~120도의 온도로 끓인 후 물에 용해된 옥수수전분을 투입하여 브릭스 80~90의 앙금기지를 제조하는 과정과; 상기 찰떡의 외부를 상기 앙금기지로 감싸거나 상기 앙금기지에 상기 찰떡을 충진하여 앙금 찰떡을 제조하는 과정과; 상기 제조된 앙금 찰떡의 외피에 유지성분이 함유된 마감식재를 코팅하는 과정을 포함하여 이루어진다. 한국특허등록번호 제736013호(누룽지 초코스낵과 누룽지 초코파이 및 이의 제조방법)은 누룽지를 튀겨낸 후 이에 영양가가 높은 부원료와 초콜릿을 일정비율로 혼합하여 일정 모양으로의 성형을 통해 스낵화 함으로써 어느 곳에서나 구입하여 먹을 수 있다. 그 밖에 한국특허등록번호 10-1124496은 홍삼박을 주재로 한 홍삼쿠키 및 그 제조방법이고, 한국특허등록번호 10-1093062는 당침한 홍삼박발효물 및 그 제조방법이며, 한국특허등록번호 10-1018989는 홍삼박을 이용한 홍삼다당체의 생산방법 홍삼박발효물 및 그 제조방법이며, 한국특허등록번호 10-1303029는 쌀 분말 및 인삼 추출액을 이용한 빵 제조방법에 관한 것으로 본 발명과 기술적구성이 다른 것이다.Although there is no prior art related to the present invention, Korean Patent Registration No. 987059 (method of manufacturing chocolate pie containing citrus) as a kind of choco pie using various materials collects washed citrus fruits, Injecting the mixture into a second storage tank and washing it with a hand; Heating the washed citrus fruits in a low temperature drier at 10 to 15 DEG C for 4 to 5 minutes; Separating the dried citrus into peel and pellets, putting it into a blender, operating the blender for 4 to 5 minutes, centrifuging the citrus liquid to obtain citrus extract; Heating the shell of the citrus fruit with a high-temperature drier at 50 ° C to 60 ° C for 1 hour to 1 hour and 30 minutes; And crushing the dried bark with a grinder for 2 minutes to 3 minutes to obtain a citrus peel powder. Korean Patent Registration No. 1511915 (Chocolate Pie and Preparation Method Thereof) comprises the steps of: mixing corn starch and glutinous rice flour to prepare glutinous rice cake; A step of boiling the sediment at a temperature of 90 to 120 degrees and then adding corn starch dissolved in water to prepare a sediment base of Bricks 80 to 90; A step of wrapping the outside of the rice cakes with the base, or filling the rice cakes with the rice cakes; And coating the finished vegetable material containing the fat-retaining ingredient on the outer surface of the manufactured dip-cake cake. Korean Patent Registration No. 736013 (Nurungji Choco Snack and Nurungji Chocolate Pie and Its Manufacturing Method) is a method of producing a snack by kneading nurungji and then mixing a certain amount of nutrient- You can buy it and eat it. Korean Patent Registration No. 10-1124496 is a red ginseng cookie based on red ginseng roots, and Korean Patent Registration No. 10-1093062 is a red ginseng roasted ginseng fermented product and its preparation method, and Korean Patent Registration No. 10- 1018989 is a method for producing red ginseng polysaccharide using red ginseng roots. The red ginseng roots fermented product and its preparation method are disclosed in Korean Patent Registration No. 10-1303029, which is different from that of the present invention in the method of manufacturing bread using rice ginseng extract and ginseng extract .
초코파이는 국내 및 해외에서 장수상품(Steady Seller)으로 자리매김하고 있으나 한가지 맛의 초코파이 만이 제공되고 있는 실정이다. 그 이유는 비스켓의 기지로 탄수화물이 주로 사용되고, 성형 및 소성후 초코렛으로 도포시키므로 초코렛맛과 단맛이 강하므로 이러한 맛을 싫어하거나, 비만을 걱정하는 사람들에게는 기피의 대상이 되기도 한다. Choco pie has been established as a longevity product (Steady Seller) both at home and abroad, but only one flavored choco pie is available. The reason is that carbohydrates are mainly used as a base of biscuits, and since they are coated with chocolate after molding and firing, they have a strong chocolate flavor and sweet taste, so they are not suitable for people who do not like this taste or who are concerned about obesity.
따라서 초코파이의 맛을 다양화시킨 제품의 개발이 필요한데, 소재가 마땅하지 않기 때문에 출시가 이루어지지 않고 있는 실정이다. 홍삼은 건강기능성이 입증되어 홍삼추출물이나 당침한 제품으로 널리 이용되고 있으나, 홍삼 고유의 쓴 맛으로 인하여 식품으로 가공하는데 어려움이 있다. 또한 홍삼추출물을 제조한 후 남는 홍삼박(紅蔘泊)은 홍삼의 성분과 맛이 잔류하고 있으며, 식이섬유가 풍부한 좋은 소재이지만 활용되지 못하고 있는 실정이다.Therefore, it is necessary to develop a product that diversifies the flavor of chocolate pie. Red ginseng has proved its health function and is widely used as a red ginseng extract or a syrup product, but it is difficult to process it as a food due to the bitter taste inherent in red ginseng. In addition, red ginseng (red ginseng) remained after the production of red ginseng extract has a good composition and taste of red ginseng, and is a good material rich in dietary fiber, but it is not utilized yet.
본 발명은 초코파이의 맛을 다양화시키기 위한 연구를 거듭한 끝에 홍삼추출액, 홍삼박발효액 및 홍삼분쇄물을 초코파이에 사용하여 새로운 맛의 초코파이를 개발하게 되어 본 발명을 완성하게 되었다. The present invention has been completed in order to diversify the flavor of choco pie. Therefore, the present invention has been completed by using choco pie using a red ginseng extract, red ginseng roots fermented broth, and red ginseng crushed product.
본 발명의 홍삼초코파이는 비스켓 기지의 조성물에 홍삼추출액, 홍삼발효액과 홍삼분쇄물을 배합하고 성형 및 소성하여 굽기한 후 냉각하여 비스켓을 만드는 단계와, 크림 조성물에 홍삼추출액과 미리 준비한 잼을 혼합하여 성형된 비스켓에 투입한 후 비스켓으로 덮기하여 반제품을 만드는 단계와, 상기의 반제품을 중탕된 초코렛용액에 침지시켜 초코렛이 고르게 도포되도록한 후, 냉각 및 포장하는 단계로 구성되는 홍삼초코파이의 제조방법이다.The red ginseng chocolate pie of the present invention comprises a step of blending red ginseng extract, red ginseng fermentation broth, and red ginseng powder into a composition of a biscuit base, molding and firing, baking and cooling the biscuit, and mixing the cream composition with red ginseng extract and pre- Preparing a semi-finished product by coating the biscuit with a biscuit, dipping the semi-finished product in a hot chocolate solution to uniformly apply the chocolate, and cooling and packaging the red ginseng chocolate pie Method.
본 발명의 홍삼초코파이는 홍삼성분이 포함되어 맛을 다양화시키고, 몸에 좋은 홍삼성분을 섭취시키며 또한 홍삼부산물을 재활용할 수 있다.The red ginseng chocolate pie of the present invention includes red ginseng ingredients to diversify the taste, to consume the red ginseng ingredients for the body, and also to recycle ginseng by-products.
도 1은 본 발명의 제조공정도이다.1 is a manufacturing process diagram of the present invention.
본 발명의 홍삼초코파이는 비스킷 기지의 조성물에 홍삼추출액, 홍삼발효액과 홍삼분쇄물을 배합하고 성형 및 소성하여 굽기한 후 냉각하여 비스킷을 만드는 단계와, 크림 조성물에 홍삼추출액과 미리 준비한 잼을 혼합하여 성형된 비스킷에 투입한 후 비스킷으로 덮기하여 반제품을 만드는 단계와, 상기의 반제품을 중탕된 초콜릿용액에 침지시켜 초콜릿이 고르게 도포되도록한 후, 냉각 및 포장하는 단계로 구성되는 홍삼초코파이의 제조방법이다.The red ginseng chocolate pie of the present invention comprises a step of blending red ginseng extract, red ginseng fermentation broth, and red ginseng powder into a composition of a biscuit base, molding and firing the mixture, cooling and baking to form a biscuit, mixing the cream composition with red ginseng extract, Forming a biscuit, filling the biscuit with a biscuit, making a semi-finished product, immersing the semi-finished product in a hot chocolate solution to uniformly apply chocolate, cooling and packaging the red ginseng chocolate Method.
<제조예 1>; 홍삼추출액/홍삼박≪ Preparation Example 1 > Red ginseng extract / red ginseng
홍삼 1kg을 경동시장에서 구입하여 홍삼과 물을 1:1∼2의 비율로 섞고 증숙기에 넣어 90∼95℃로 맞추어 5∼6시간 동안 충분히 증숙시킨다. 증숙시 온도가 95℃ 이상이 되면 사포닌이 파괴되고, 90℃ 이하이면 사포닌이 잘 추출되지 않으므로 바람직하게는 92∼94℃로 맞추는 것이 좋다. 증숙된 홍삼과 액을 마쇄기에 넣고 10∼30 메시로 마쇄한 후, 압착 또는 원심분리하여 홍삼추출액 1ℓ와 수분함량 8%의 홍삼박 1.2kg을 얻는다.1kg of red ginseng is purchased from Kyungdong market and red ginseng and water are mixed at a ratio of 1: 1 ~ 2 and put into a boiling machine at 90 ~ 95 ℃ for 5 ~ 6 hours. Saponin is destroyed when the temperature is higher than 95 ° C at the time of boiling, and saponin is not extracted when the temperature is below 90 ° C, so it is preferable to set the temperature to 92 to 94 ° C. The cooked red ginseng and liquid are put into a grinder and ground to 10 ~ 30 mesh, and then compressed or centrifuged to obtain 1.2 L of red ginseng powder with 1 L of red ginseng extract and 8% of moisture content.
<제조예 2>; 홍삼박발효액≪ Preparation Example 2 > Red ginseng powder
홍삼박에 잔존하는 사포닌과 유용한 성분을 추가로 얻기 위하여 홍삼박을 자연 발효시킨다. 홍삼박 1kg과 설탕 1kg을 1:1의 비율로 섞어 정제수 2ℓ를 넣고 28∼32℃에서 10∼30일간 자연발효시킨다. 발효온도는 28℃ 이하가 되면 미생물의 생육이 활발하지 못하고, 32℃ 이상이 되면 미생물의 생육이 억제되므로 바람직하게는 30℃에서 20일간 자연발효 후, 마쇄기에 넣고 50∼100 메시로 마쇄한 다음, 홍삼박발효물을 압착 또는 원심분리해서 홍삼박발효액을 얻는다.Red ginseng roots are fermented naturally to obtain additional saponins and useful ingredients remaining in red ginseng roots. 1kg of red ginseng and 1kg of sugar are mixed at a ratio of 1: 1, 2ℓ of purified water is added, and the mixture is spontaneously fermented at 28 to 32 ° C for 10 to 30 days. When the fermentation temperature is lower than 28 ° C, microorganism growth is not active. When the fermentation temperature is higher than 32 ° C, the microorganism growth is inhibited. Therefore, the fermentation is preferably performed at 30 ° C for 20 days after natural fermentation, , The red ginseng fermented product is squeezed or centrifuged to obtain a red ginseng fermented product.
<제조예 3>; 홍삼박발효물≪ Preparation Example 3 > Fermented red ginseng
상기의 홍삼분쇄물에 대하여 설탕 10w%와 탈지대두분말 5w%를 포함하는 배지에 락토바실러스 퍼멘텀 JT(Lactobacillus fermentum JT) 균주를 추출물 중량 대비 3％ 접종하고 48시간 동안 발효시켜 홍삼박발효물을 얻는다. 홍삼박발효물을 마쇄기에 넣고 50∼100 메시로 마쇄한 다음, 홍삼박발효물을 압착 또는 원심분리해서 홍삼박발효액을 얻은 후, 농축하여 초코파이 내용물로 사용한다. The Lactobacillus fermentum JT strain was inoculated in a medium containing 10% of sugar and 5w% of defatted soybean powder to 3% of the weight of the extract, and fermented for 48 hours to obtain a red ginseng fermented product. . The red ginseng fermented product is put into a grinding machine and ground with 50 to 100 mesh. Then, the red ginseng fermented product is squeezed or centrifuged to obtain a red ginseng fermented product, which is then concentrated and used as the chocopie contents.
<제조예 4>; 홍삼분쇄물≪ Preparation Example 4 > Red ginseng powder
홍삼분쇄물은 초코파이의 조성물로 사용되므로 입안에서 식감을 고려하여 미세하게 분쇄해야 하는데, 50 메시 이하이면 입안에서 촉감이 좋지 않을 수 있고, 100 메시 이내로 분쇄하면 초코파이 내용물로 사용하는데 어려움이 없다. 홍삼은 건홍삼 또는 건홍삼뿌리를 분쇄하여 사용하였다.Since the red ginseng powder is used as a composition of choco pie, it needs to be finely ground in consideration of texture in the mouth. If it is less than 50 mesh, it may not feel good in the mouth, and if it is crushed to less than 100 mesh, it is not difficult to use as choco pie contents . Red ginseng was used by grinding dried red ginseng or red ginseng root.
<실험예 1>; 비스킷 기지 조성물≪ Experimental Example 1 > Biscuit base composition
홍삼 추출액 0.1∼1%, 홍삼박 발효액 1∼3%, 홍삼박 분쇄물 1∼3%, 전란액 17∼21%, 쇼트닝 12∼16%, 마아가린 2∼6%, 물엿 2∼5%, 백설탕 15∼22%, 탈지분유 1∼5%, 호두분태 1∼7%(1/16태), 탄산수소암모늄 0.1∼1.0%, 탄산수소나트륨 0.1∼1.5%, 식염 0.1∼1.0%, 바니린 0.01∼0.1%, 코코아분말 2∼4.0%, 옥수수전분 1∼5.0%, 소맥 분 25∼45%, 주정(럼주) 0.1∼2.0% 및 적량의 배합수로 구성된다. Red ginseng extract 0.1 ~ 1%, red ginseng fermentation 1 ~ 3%, red ginseng ground 1 ~ 3%, egg white 17 ~ 21%, shortening 12 ~ 16%, margarine 2 ~ 6%, starch syrup 2-5% 15 to 22%, skim milk powder 1 to 5%, walnut swab 1 to 7% (1/16), ammonium bicarbonate 0.1 to 1.0%, sodium hydrogencarbonate 0.1 to 1.5%, salt 0.1 to 1.0% Of corn starch, 1 to 5.0% of corn starch, 25 to 45% of wheat powder, 0.1 to 2.0% of corn syrup (rum), and an appropriate amount of ingredients.
<비스킷 기지 조성물의 배합><Formulation of Biscuit Base Composition>
(ⅰ) 비스킷 기지 조성물 중에서 쇼트닝, 마가린, 물엿, 트레할로스, 분유, 럼주를 혼합조에 투입하여 저속 30~50rpm으로 1분간 교반하고, 고속 80~120rpm으로 3분간 교반하여 혼합한다. (I) Shortening, margarine, starch syrup, trehalose, milk powder, and rum are put into a mixing tank in a biscuit base composition and stirred at a low speed of 30 to 50 rpm for 1 minute and at a high speed of 80 to 120 rpm for 3 minutes.
(ⅱ) 1차 혼합액을 Scraper로 잘 긁어주고 상태를 파악한다.(Ii) Scrape the primary mixture thoroughly with a scraper and check the condition.
(ⅲ) 믹싱중에 전란액을 3∼4회로 나누어 투입한다. 각 투입단계에서 보통 고속으로 2∼3분간 믹싱하고 상태를 확인하며, 충분하게 유화된 상태를 확인한 후, 전란액을 투입한다. (Iii) During the mixing, the turbulent fluid is divided into 3 to 4 cycles. At each input stage, mix at high speed for 2 to 3 minutes, check the condition, check the emulsified state, and put in the serum.
(ⅳ) 탄산수소암모늄을 낮은 온도의 배합수에 잘 용해하여 투입하며 저속30~50rpm으로 1분간, 고속 80~120rpm으로 3분간 믹싱한다. 유 분리가 일어나는지 확인한다. (Iv) Ammonium hydrogencarbonate is dissolved in low-temperature compounding water and mixed. Mix for 3 minutes at a low speed of 30 to 50 rpm for 1 minute and at a high speed of 80 to 120 rpm. Check whether oil separation occurs.
(ⅴ) 소맥분, 옥수수전분, 코코아 파우더, 탄산수소나트륨을 투입하여 저속으로 1분 가량 믹싱한다. 계절별, 날씨별로 변화가 있을 수 있으므로 사정에 따라 임의 조정한다. 상기의 비스킷 기지 조성물을 혼합하여 비스킷 기지 배합물을 만든다.(V) Add wheat flour, corn starch, cocoa powder, sodium hydrogen carbonate and mix at low speed for about 1 minute. Season, and weather. The biscuit base composition is mixed to form a biscuit base formulation.
<비스킷 기지 배합물의 성형><Formation of Biscuit Base Compound>
상기 기지배합물을 Hopper에 투입하여 Depositer 혹은 Wire cutter를 이용하여 적정 중량(원하는 제품의 중량에 맞춰)을 주어진 철판에 떨어뜨린 후 Baking Oven 에 넣어 소성한다.The base compound is put into a hopper, and a suitable weight (according to the weight of the desired product) is dropped on a given iron plate using a Depositor or a wire cutter, and then baking is carried out in a baking oven.
<비스킷 기지배합물의 소성> <Firing of Biscuit Base Compound>
성형되어진 반죽을 Oven에 투입하여 상부온도 180∼200℃, 하부온도 150∼180℃ 로 제품중량에 따라 10∼20분 동안 구워낸 후 일정시간 냉각한다.Put the molded dough into the oven and bake for 10-20 minutes at the upper temperature of 180 ~ 200 ℃ and the lower temperature of 150 ~ 180 ℃.
<실험예 2>; 크림 조성물≪ Experimental Example 2 > Cream composition
크림 제조시에 물을 첨가하지 않고 고과당이나 솔비톨을 사용하게 되는데, 이들 당에 함유된 수분이 비스켓의 기지로 이동하여 수분평형이 이루어지도록 하여 비스켓을 부드럽게 만드는데 있다. 크림 조성물의 배합은 홍삼 추출액 0.1∼1%, 쇼트닝 30∼40%, 마아가린 30∼40%, Solbitol 20∼30%, 고과당 15∼20%, 탈지분유 5∼10%, 럼주 3∼5%, 트레할로스 10∼20%, 포도당 10∼20%, 말토덱스트린 1∼5% 로 구성된다.Fructose or sorbitol is used without adding water at the time of making the cream, and water contained in these sugars is moved to the base of the biscuit so that water balance can be achieved, thereby softening the biscuit. The composition of the cream composition is 0.1 to 1% of red ginseng extract, 30 to 40% of shortening, 30 to 40% of margarine, 20 to 30% of solbitol, 15 to 20% of high fructose, 5 to 10% of skim milk, 10 to 20% of trehalose, 10 to 20% of glucose, and 1 to 5% of maltodextrin.
<크림 배합> <Cream formula>
상기 크림 원료를 함께 투입하여 30~50rpm으로 1분간, 80~120rpm으로 3∼5분간 크림의 상태에 따라 믹싱시간을 조정한다. 비중은 0.5∼0.7 정도로 맞추고 중간에 Scraper로 보울 안을 긁어 주어 균일하게 혼합되도록 한다. Over mixing으로 크림이 주저 않지 않도록 한다.Add the above ingredients together and adjust the mixing time at 30 ~ 50 rpm for 1 minute and 80 ~ 120 rpm for 3 ~ 5 minutes depending on the cream condition. Set the specific gravity to 0.5 to 0.7 and scrape the bowl with a scraper in the middle to ensure uniform mixing. Do not hesitate to cream with over mixing.
<잼><Jam>
잼의 내용물은 딸기, 블루베리 또는 포도를 구입하여 잼을 65-80 brix로 만들어 사용하거나, 잼 용도로 상기의 과일잼을 구입하여 사용할 수도 있다. The contents of the jam can be obtained by purchasing strawberries, blueberries or grapes and making the jam to 65-80 brix or by purchasing the above fruit jam for use as a jam.
<반제품> <Semi-finished product>
구워진 비스킷 기지 55∼60g를 뒤집어서 크림 8∼10g과 잼을 3∼5g 바르고 다른 비스킷 기지로 덮어준다. Turn on the baked biscuit base 55 ~ 60g, cover 8 ~ 10g of cream, 3-5g of jam and cover with other biscuit base.
<조성물의 배합>≪ Composition of composition >
비스킷 기지 조성물과 크림 조성물 및 잼을 다음의 배합예와 같이 구성하였으나 당업자라면 조성비를 다양하게 변형시킬 수 있다.The composition of the biscuit base composition, the cream composition and the jam are configured as shown in the following formulation examples, but those skilled in the art can vary the composition ratio in various ways.
대조구는 홍삼추출액, 홍삼박발효액, 홍삼분쇄물을 포함하지 않고 배합하였다.The control was prepared without containing red ginseng extract, red ginseng fermented broth, and red ginseng powder.
<실험예 3>; 초콜릿피복 ≪ Experimental Example 3 > Chocolate Cloth
크림, 잼을 투입된 반제품을 50∼60℃로 중탕되어진 초콜릿용액에 수직으로 일정선까지 담갔다가 빼주고 다른 면도 같은 방법으로 동, 서, 남, 북 방향으로 담갔다 빼주게 되면 중심부가 초콜릿에 담겨지지 않은 형태로서 피복되지 않도록 한다. 즉, 초코파이의 중심부가 조그만 사각형 모양으로 초콜릿이 피복되지 않도록 하여 고유의 수제품임을 강조할 수 있는 마크가 생성되도록 한다. 한편 실험예 3과 동일하게 하고 반제품을 초콜릿용액에 완전히 담구어 전체에 초콜릿이 피복된 초코파이를 만들 수 있다.Cream, and jam to 50-60 ° C in a vertical direction and dip it in the same direction. If the other side is dipped in the east, west, south, and north directions and removed, the center is not contained in the chocolate So that it is not coated as a form. That is, the center of the choco pie is not covered with chocolate in a small square shape, so that a mark can be created which can emphasize that it is a unique product. On the other hand, in the same manner as in Experimental Example 3, the semi-finished product can be completely immersed in the chocolate solution to make a chocolate-coated chocolate pie as a whole.
<냉각><Cooling>
코팅된 제품을 Cooling tunnel 또는 낮은 온도 0∼10℃의 저온 보관실에 10∼20분 보관하여 표면의 초콜릿을 굳힌다.Coated products are stored in cool storage tunnel or low temperature storage room of 0 ~ 10 ℃ for 10 ~ 20 minutes to harden chocolate on the surface.
<포장><Packing>
냉각된 제품을 일매 포장지에 수작업으로 포장하거나 포장기를 이용하여 포장하여 일정 수량씩 Box에 넣어 포장한다.Cooled products should be packed manually or in packing boxes or packed in boxes.
<실시예 1-4> ≪ Example 1-4 >
상기의 제조예와 실험예를 통하여 개시된 홍삼을 함유한 비스킷 기지 조성물을 혼합한 후, 소성한 비스킷 기지 25∼30g을 뒤집어서 크림 8∼10g과 잼을 3∼5g 바르고 다른 비스킷 기지로 덮어주어 반제품을 만든다. 반제품을 초콜릿용액에 침지시켜 초콜릿을 1.0~5.0mm의 두께로 피복시켜 냉각 및 포장을 거쳐 초코파이를 제조하였다.After mixing the biscuit base composition containing the red ginseng disclosed in the above Preparation Example and Experimental Example, 25 ~ 30g of the baked biscuit base was turned over, and 8 ~ 10g of cream and 3-5g of the jam were applied and covered with another biscuit base, I make it. The semi-finished product was immersed in a chocolate solution to cover the chocolate with a thickness of 1.0 to 5.0 mm, cooled and packed to prepare a chocolate pie.
<비교예><Comparative Example>
홍삼류를 포함하지 않은 초코파이를 실시예와 동일한 제조공정에 의해 초코파이를 만들었다.Choco pie not containing red ginseng was made by the same manufacturing process as the example.
다음의 표 2는 본 발명의 배합3을 이용한 비스킷기지와 크림 및 잼을 사용하여 반제품을 만든 후, 초콜릿을 피복시켜 초코파이를 만든 것이다. 비교예는 대조구를 이용하여 동일한 방법으로 초코파이를 만들었다. The following Table 2 shows the result of preparing the semi-finished product using the biscuit base, cream and jam using the Blend 3 of the present invention, and then covering the chocolate with the chocolate. In the comparative example, choco pie was prepared in the same manner using a control.
<시험예><Test Example>
실시예 1 내지 실시예 4와 같이 만든 초코파이와 비교예의 초코파이에 대하여, 잘 훈련된 패널(10대, 20대, 30대 남녀 각 2명)로 하여금 맛, 향, 기호도, 종합적인 맛의 미각심사를 5점척도법(4-5; 아주 우수, 3-4; 우수, 2-3; 보통)으로 실시하였다. 그 결과를 다음의 표 3에 나타냈다.The choco pie prepared in Examples 1 to 4 and the choco pie in Comparative Example were subjected to well-trained panels (10, 20, and 30 years old male and 2 female) for taste, flavor, The taste evaluation was done by the 5 point scale method (4-5; very excellent, 3-4; excellent, 2-3; normal). The results are shown in Table 3 below.
본 발명의 초코파이는 홍삼추출액, 홍삼박발효액, 홍삼분쇄물이 고르게 분포되어 비교예에 비하여 맛과 향이 우수하고, 기호도와 전체적인 맛도 우수한 것으로 나타났다The choco pie of the present invention was distributed evenly in red ginseng extract, red ginseng roots fermented broth, and red ginseng powder, showing superior taste and flavor as compared with the comparative example, and excellent taste and overall taste
본 발명의 홍삼초코파이는 홍삼성분이 포함되어 맛을 다양화시키고, 몸에 좋은 홍삼성분을 섭취시키며 또한 홍삼부산물을 재활용할 수 있다. 따라서 산업상 이용가능성이 있다.The red ginseng chocolate pie of the present invention includes red ginseng ingredients to diversify the taste, to consume the red ginseng ingredients for the body, and also to recycle ginseng by-products. Therefore, there is an industrial possibility.
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| KR20230081969A (en) * | 2021-11-26 | 2023-06-08 | 한국양토양록축산업협동조합 | Method for producing fermented antler extract having anti-aging, antibacterial and anti-inflammatory activity, extract obtained therefrom, and use of such extract |
| KR20230083892A (en) * | 2021-12-03 | 2023-06-12 | 이시우 | Manufacturing method for chocolate including red ginseng marc |
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| KR101093062B1 (en) | 2008-07-11 | 2011-12-13 | 계명대학교 산학협력단 | Red ginseng gourd fermented product and preparation method thereof |
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| KR101093062B1 (en) | 2008-07-11 | 2011-12-13 | 계명대학교 산학협력단 | Red ginseng gourd fermented product and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20230081969A (en) * | 2021-11-26 | 2023-06-08 | 한국양토양록축산업협동조합 | Method for producing fermented antler extract having anti-aging, antibacterial and anti-inflammatory activity, extract obtained therefrom, and use of such extract |
| KR20230083892A (en) * | 2021-12-03 | 2023-06-12 | 이시우 | Manufacturing method for chocolate including red ginseng marc |
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