KR20170051872A - Method of aronia cookies - Google Patents
Method of aronia cookies Download PDFInfo
- Publication number
- KR20170051872A KR20170051872A KR1020150153495A KR20150153495A KR20170051872A KR 20170051872 A KR20170051872 A KR 20170051872A KR 1020150153495 A KR1020150153495 A KR 1020150153495A KR 20150153495 A KR20150153495 A KR 20150153495A KR 20170051872 A KR20170051872 A KR 20170051872A
- Authority
- KR
- South Korea
- Prior art keywords
- aronia
- weight
- parts
- cookie
- juice
- Prior art date
Links
- 241001444063 Aronia Species 0.000 title claims abstract description 55
- 235000014510 cooky Nutrition 0.000 title claims abstract description 54
- 238000000034 method Methods 0.000 title claims description 14
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 20
- 239000000843 powder Substances 0.000 claims abstract description 15
- 235000014121 butter Nutrition 0.000 claims abstract description 10
- 238000002156 mixing Methods 0.000 claims abstract description 10
- 235000013312 flour Nutrition 0.000 claims abstract description 9
- 238000000465 moulding Methods 0.000 claims description 8
- 240000007594 Oryza sativa Species 0.000 claims description 5
- 235000007164 Oryza sativa Nutrition 0.000 claims description 5
- 235000009566 rice Nutrition 0.000 claims description 5
- 238000000855 fermentation Methods 0.000 claims 2
- 230000004151 fermentation Effects 0.000 claims 2
- XUKUURHRXDUEBC-KAYWLYCHSA-N Atorvastatin Chemical compound C=1C=CC=CC=1C1=C(C=2C=CC(F)=CC=2)N(CC[C@@H](O)C[C@@H](O)CC(O)=O)C(C(C)C)=C1C(=O)NC1=CC=CC=C1 XUKUURHRXDUEBC-KAYWLYCHSA-N 0.000 claims 1
- XUKUURHRXDUEBC-UHFFFAOYSA-N Atorvastatin Natural products C=1C=CC=CC=1C1=C(C=2C=CC(F)=CC=2)N(CCC(O)CC(O)CC(O)=O)C(C(C)C)=C1C(=O)NC1=CC=CC=C1 XUKUURHRXDUEBC-UHFFFAOYSA-N 0.000 claims 1
- 239000005862 Whey Substances 0.000 claims 1
- 102000007544 Whey Proteins Human genes 0.000 claims 1
- 108010046377 Whey Proteins Proteins 0.000 claims 1
- 229960005370 atorvastatin Drugs 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 11
- 235000013601 eggs Nutrition 0.000 abstract description 8
- 150000003839 salts Chemical class 0.000 abstract description 7
- 239000006188 syrup Substances 0.000 abstract 1
- 235000020357 syrup Nutrition 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 description 9
- 235000000346 sugar Nutrition 0.000 description 8
- 230000008569 process Effects 0.000 description 7
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 6
- 235000013305 food Nutrition 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- 241000209140 Triticum Species 0.000 description 4
- 235000021307 Triticum Nutrition 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 235000018553 tannin Nutrition 0.000 description 4
- 229920001864 tannin Polymers 0.000 description 4
- 239000001648 tannin Substances 0.000 description 4
- 240000002853 Nelumbo nucifera Species 0.000 description 3
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 3
- 235000010208 anthocyanin Nutrition 0.000 description 3
- 239000004410 anthocyanin Substances 0.000 description 3
- 229930002877 anthocyanin Natural products 0.000 description 3
- 210000004027 cell Anatomy 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- -1 flavonoid anthocyanins Chemical class 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 229910052742 iron Inorganic materials 0.000 description 3
- 235000013824 polyphenols Nutrition 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- GHOKWGTUZJEAQD-ZETCQYMHSA-N (D)-(+)-Pantothenic acid Chemical compound OCC(C)(C)[C@@H](O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-ZETCQYMHSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 240000001717 Vaccinium macrocarpon Species 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 150000004636 anthocyanins Chemical class 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000021019 cranberries Nutrition 0.000 description 2
- GVJHHUAWPYXKBD-UHFFFAOYSA-N d-alpha-tocopherol Natural products OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 235000015872 dietary supplement Nutrition 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 235000006694 eating habits Nutrition 0.000 description 2
- 239000000706 filtrate Substances 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 238000010298 pulverizing process Methods 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 230000001256 tonic effect Effects 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 235000019165 vitamin E Nutrition 0.000 description 2
- 239000011709 vitamin E Substances 0.000 description 2
- TVEXGJYMHHTVKP-UHFFFAOYSA-N 6-oxabicyclo[3.2.1]oct-3-en-7-one Chemical compound C1C2C(=O)OC1C=CC2 TVEXGJYMHHTVKP-UHFFFAOYSA-N 0.000 description 1
- 244000144725 Amygdalus communis Species 0.000 description 1
- 235000011437 Amygdalus communis Nutrition 0.000 description 1
- 240000005662 Aronia melanocarpa Species 0.000 description 1
- 235000007425 Aronia melanocarpa Nutrition 0.000 description 1
- 241000502298 Arrhenia Species 0.000 description 1
- JEBFVOLFMLUKLF-IFPLVEIFSA-N Astaxanthin Natural products CC(=C/C=C/C(=C/C=C/C1=C(C)C(=O)C(O)CC1(C)C)/C)C=CC=C(/C)C=CC=C(/C)C=CC2=C(C)C(=O)C(O)CC2(C)C JEBFVOLFMLUKLF-IFPLVEIFSA-N 0.000 description 1
- 206010003645 Atopy Diseases 0.000 description 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 240000006162 Chenopodium quinoa Species 0.000 description 1
- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 description 1
- 208000017667 Chronic Disease Diseases 0.000 description 1
- 235000007516 Chrysanthemum Nutrition 0.000 description 1
- 244000189548 Chrysanthemum x morifolium Species 0.000 description 1
- 244000241235 Citrullus lanatus Species 0.000 description 1
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010012289 Dementia Diseases 0.000 description 1
- 235000011511 Diospyros Nutrition 0.000 description 1
- 244000236655 Diospyros kaki Species 0.000 description 1
- 208000035240 Disease Resistance Diseases 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 244000303040 Glycyrrhiza glabra Species 0.000 description 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 241000220222 Rosaceae Species 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 1
- 240000000851 Vaccinium corymbosum Species 0.000 description 1
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 1
- 241000219094 Vitaceae Species 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 235000019463 artificial additive Nutrition 0.000 description 1
- 235000013793 astaxanthin Nutrition 0.000 description 1
- 239000001168 astaxanthin Substances 0.000 description 1
- MQZIGYBFDRPAKN-ZWAPEEGVSA-N astaxanthin Chemical compound C([C@H](O)C(=O)C=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)C(=O)[C@@H](O)CC1(C)C MQZIGYBFDRPAKN-ZWAPEEGVSA-N 0.000 description 1
- 229940022405 astaxanthin Drugs 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000037208 balanced nutrition Effects 0.000 description 1
- 235000019046 balanced nutrition Nutrition 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 235000021014 blueberries Nutrition 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 235000019519 canola oil Nutrition 0.000 description 1
- 239000000828 canola oil Substances 0.000 description 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
- 235000005487 catechin Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000000748 compression moulding Methods 0.000 description 1
- 229920002770 condensed tannin Polymers 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000010779 crude oil Substances 0.000 description 1
- 235000021403 cultural food Nutrition 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 102000038379 digestive enzymes Human genes 0.000 description 1
- 108091007734 digestive enzymes Proteins 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000019985 fermented beverage Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000002657 fibrous material Substances 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 description 1
- 229940107187 fructooligosaccharide Drugs 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
- 239000008103 glucose Substances 0.000 description 1
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 description 1
- 235000021021 grapes Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000011477 liquorice Nutrition 0.000 description 1
- 208000019423 liver disease Diseases 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- QSHDDOUJBYECFT-UHFFFAOYSA-N mercury Chemical compound [Hg] QSHDDOUJBYECFT-UHFFFAOYSA-N 0.000 description 1
- 229910052753 mercury Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 235000019161 pantothenic acid Nutrition 0.000 description 1
- 239000011713 pantothenic acid Substances 0.000 description 1
- 229940055726 pantothenic acid Drugs 0.000 description 1
- 229910052573 porcelain Inorganic materials 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 235000019991 rice wine Nutrition 0.000 description 1
- 235000013322 soy milk Nutrition 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 229940098465 tincture Drugs 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- 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
- 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
- A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J19/00—Household machines for straining foodstuffs; Household implements for mashing or straining foodstuffs
- A47J19/02—Citrus fruit squeezers; Other fruit juice extracting devices
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/3262—Foods, ingredients or supplements having a functional effect on health having an effect on blood cholesterol
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/328—Foods, ingredients or supplements having a functional effect on health having effect on glycaemic control and diabetes
-
- 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
- A23V2250/02—Acid
- A23V2250/06—Amino acid
-
- 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
- A23V2250/2104—Anthocyanins
-
- 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
- A23V2250/70—Vitamins
- A23V2250/708—Vitamin C
-
- 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
- A23V2250/70—Vitamins
- A23V2250/712—Vitamin E
-
- 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
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
-
- 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
- A23V2300/00—Processes
- A23V2300/38—Multiple-step
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
The present invention relates to a method for producing cookies containing Aronia, and more particularly, to a new flavor and healthful cookie using environmentally grown Aronia without adding artificial additives and a method for producing the same.
The intake of high-calorie foods such as high-fat and high-protein meats and instant foods is increased due to rapid improvement in the level of dietary habits and the simplification of the food culture. On the other hand, consumption of foods containing vegetable or fiber decreases, And obese patients are on the rise. Arrhenia has received much attention in the prevention of chronic diseases caused by such eating habits.
Aronia is a plant belonging to the genus Rosaceae Rosaceae and is called Aronia or Black Chokeberry in Korea. Aronia is resistant to cold due to its high cold resistance and its pesticide-free nature due to its disease resistance. It has recently started to produce in Korea and its quantity is increasing.
In addition, Aronia has a higher sugar content than watermelon (12brix) or persimmon (17.5brix), and sometimes exceeds 20brix. However, Aronia does not feel enough sugar content due to the tannin component contained in Aronia, .
Major constituents of aronia include antioxidants such as anthocyanins, polyphenols, vitamin B1 and B2, pantothenic acid, flavonoid anthocyanins, proanthocyanidins and polyphenol catechins. Especially, the anthocyanin of Aronia contains 4 times of blueberries, 11 times of cranberries, 80 times of grapes, and polyphenols are 13 times of 20 times of cranberries of 80 times of grape.
Therefore, Aronia helps to prevent cancer, diabetes, liver disease and dementia including the effect of eliminating active oxygen, and it is also effective in helping fat metabolism, treating obesity, restoring vision, improving blood circulation and treating skin atopic have.
The present invention relates to a cookie containing Aronia, and in general, a cookie is one of the representative foods prepared to exhibit the flavor. Such a cookie has been developed with an emphasis on taste, texture and shape, but in recent years, As diversity and interest in health are heightened, there is a growing tendency for cookies to demand cookies that function as low-fat, low-calorie, functional foods.
However, due to the limitations of baked confectionery such as cookies, that is, due to the taste and texture, the development of cookies in which balanced nutrition such as health supplements and digestion and absorption are considered together is insufficient.
Prior art for manufacturing baked confectionery such as cookies relating to health aids, for example, in Korean Patent No. 10-1153223, a main ingredient containing wheat flour, roasted bran, porcine potato, and chiocide is added as a sub ingredient to canola oil, sugar, There is disclosed a process for preparing a cookie comprising mixing soy milk, fructooligosaccharide, almond powder, baking powder, bamboo salt or salt and nuts, kneading and molding, and baking the shaped product, and disclosed in Korean Patent Publication No. 2014-0085367 A method of manufacturing a cookie using a lotus root such as powdered sugar, white sugar, egg, butter, edible meals, roasted dried lotus root, lotus root powder, dried rice wine, and powdered milk has been disclosed in Korean Patent Publication No. 2005-1034, And the surface is coated with a vegetable oil such as edible oil or margarine as a raw material, Korean Patent No. 10-914001 discloses a process for producing cookies such as cookies and roll cakes using water-soluble fibrous materials, vitamins and minerals containing chrysanthemum ≪ / RTI >
In addition, Korean Patent Laid-Open No. 2010-89631 discloses a method for producing yulmu cookies containing 25 wt% yulmu to utilize various nutritional ingredients possessed by yulmu. However, the technology development on cookies using Aronia has not been done yet.
It is an object of the present invention to provide a cookie having a function of health supplements having an effect such as prevention of diet adult diseases while having taste and texture.
Another object of the present invention is to provide a process for producing tannins, which tannins contained in aronia prevent aging, but from the viewpoint of processing, tannins form precipitates and turbid products, And is capable of inhibiting the digestion of proteins and inhibiting the activity of digestive enzymes.
Another object of the present invention is to utilize natural sugars contained in crude ash and aronia without using sugars widely used in cookies.
In order to solve the above-mentioned problems, the present invention provides a process for producing an egg yolk powder, comprising: mixing 2-5 parts by weight of egg, 1-2 parts by weight of baking powder, 10-15 parts by weight of butter, 10-20 parts by weight of air- 10 to 20 parts by weight and 1 to 2 parts by weight of salt are kneaded and kneaded to prepare an Aronia cookie.
The present invention also relates to a process for producing a fermented beverage comprising the step of finely grinding aronia at a temperature of 70 to 80 ° C for 10 to 15 minutes to alleviate the astringency of aronia and then finely pulverizing the mixture using a blender or the like to use air- And a method for producing the Aronia cookie.
In addition, a feature of the present invention is that the cookie is applied to the top surface of the cookie thus prepared, and then the semi-dried Aronia pieces are placed on the top surface of the cookie.
The Aronia cookie of the present invention not only has a unique taste and aroma but also contains a large amount of organic acids, saccharides, amino acids, vitamins C and E, and has an effect of controlling metabolism and being useful for controlling cholesterol, triglyceride and glucose, The present invention has the feature of relieving the phenomenon that the intense desire for consumption is caused by the strong sweet taste generally expressed by the cookie (the phenomenon of biting).
In the following description of the present invention, a 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. Also, the terms "about "," etc. ", etc. used to the extent that they are used in the specification are used in the numerical value or in the vicinity of the numerical value when the manufacturing and material tolerance inherent in the meanings mentioned are presented, Some are using to help.
The inventors of the present invention have found that when the powder is used in the form of powder or when the liquid juice is used as it is in the manufacture of cookies, there is a problem that the palatability tends to deteriorate due to the pungent taste. The ripened Aronia in the present invention can be obtained by kneading the ripe Aronia at a temperature of 70 to 80 ° C for 10 to 15 minutes and then finely pulverizing it using a blender or the like Was used to squeeze juice.
The Aromania tonic acid used in the present invention is Aromania tonic acid prepared by mixing 30 weight parts of Aronia with 100 weight parts of rice. The production method of Aronia quinoa is made by using a mixture of rice and aronia with a conventional method of producing a crude oil. That is, 30 g of the above-mentioned Aronia juice was added to 100 g of the ground rice flour, and the resulting juice was stirred for 10 minutes so that the juice could evenly penetrate into the rice flour, mixed with 400 ml of water and then heated for the first time.
After the mixture is cooled to 60-70 캜, 30 g of malt is mixed and maintained at 60-70 캜 for 4 to 6 hours. The saccharification process in which the saccharification process and the saccharification process are completed is heated for 1 to 2 hours with heating The filtrate was filtered through a filter to remove impurities, and the filtrate was filtered through a filter for 4 hours from a high-pressure mercury lamp When the viscosity began to develop by heating, the mixture was gradually concentrated at intervals of 10 to 15 minutes to prepare astaxanthin.
Hereinafter, the present invention will be described in more detail with reference to Examples, but the following Examples do not limit the present invention.
≪ Example 1 >
300 g of wheat flour (commercially available grade 1 powder), 10 g of egg, 5 g of baking powder, 30 g of butter, 50 g of Aronia juice, 40 g of Aronia juice and 5 g of salt were put into a conventional kneader, kneaded while uniformly mixing, , And the cookie moldings were obtained by cutting by compression molding into a mold having a plurality of square (5 x 5 cm) cookie cells. Then, the cookie moldings were placed in an oven in a state in which the cookie moldings were arranged on the iron plate, For 15 minutes to prepare cookies.
≪ Example 2 >
300 g of wheat flour (commercially available as first grade flour), 10 g of egg, 5 g of baking powder, 20 g of butter, 30 g of Aronia porcelain, 40 g of Aronia juice and 5 g of salt were put into a conventional kneader, kneaded while uniformly mixing, (5 x 5 cm) of cookie-shaped cells to obtain a cookie-shaped material. Then, the cookie-shaped material was placed in an oven in a state in which the cookie-shaped material was arranged on the iron plate, Lt; 0 > C for 15 minutes to prepare a cookie.
After the above-prepared cookie is applied again with Aronia tincture, semi-dried Aronia pieces having a diameter of about 2 cm are placed
≪ Example 3 >
The same procedure as in Example 1 was repeated except that the blending amounts of the eggs, the Aronia juice, the Aronia juice, and the butter used in Example 1 were changed to 20 g, 50 g, 60 g, and 30 g, respectively, .
<Example 4>
The same procedure as in Example 2 was repeated except that the blending amounts of eggs, Aronia juice, Aronia juice, and butter used in Example 2 were changed to 20 g, 50 g, 60 g, and 30 g, respectively, .
<Comparative Example>
300 g of wheat flour (commercial grade 1 powder), 10 g of egg, 5 g of baking powder, 30 g of butter, 50 g of sugar and 5 g of salt were put into a conventional kneader, kneaded while uniformly mixing and kneaded to flatten the kneaded product to a thickness of 0.4 cm The cookies were cut and cut by a mold with a plurality of square shaped cookie cells (5 x 5 cm) to obtain cookie moldings. Then, the cookie moldings were placed in an oven in a state in which the cookie moldings were arrayed on the iron plate and baked at 180 ° C for 15 minutes to produce cookies Respectively.
<Color of cookie>
The color of the cookie prepared in the above Example was not different from the cookie of the comparative example which is a normal cookie, but it was visually confirmed that the color of the cookie was lighter pink than the cookie of the comparative example.
<Sensory Test>
The following sensory test (panel test) was performed on the cookie samples prepared from the above <Example 1> and <Comparative Example>. That is, 10 randomly selected adult men and women (total 20 persons) were taken as panelists, and each sample was freely taken, and the results (number of respondents) are shown in Table 1 below.
Sensory evaluation of taste and texture
Sensory evaluation score of taste: 3 points - It is delicious. Two points - normal. 1 point - no taste
Sensory evaluation score of texture: 3 points - Good. Two points - normal. 1 point - bad
As shown in the above Table 1, the cookies of the present invention containing Aronia liquorice juice and Aronia juice did not use sugar and the sweet taste was slightly decreased, but the desire for ingestion was improved due to the refreshing taste, , It is considered that there is a high level of acceptance from the panelists. Therefore, it is considered that there is a commerciality and a market competitiveness. It increases the desire to eat due to the unique taste and aroma of Aronia, and the amount of organic acid, saccharide, amino acid, vitamin C and E And has a function as a food useful for the human body.
Claims (5)
Aronia juice is characterized in that aronia is slightly cooked at a temperature of 70 to 80 for 10 to 15 minutes and then finely pulverized using a blender to use juice dropped on the sieve.
Wherein the Aronia cookie is a whey prepared by mixing 30 parts by weight of Aronia juice with 100 parts by weight of rice flour.
And a step of placing a semi-dried Aronia piece having a size of 2 cm in diameter on the upper surface of the Aronia cookie obtained from the oven.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150153495A KR101822515B1 (en) | 2015-11-03 | 2015-11-03 | Method of aronia cookies |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150153495A KR101822515B1 (en) | 2015-11-03 | 2015-11-03 | Method of aronia cookies |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20170051872A true KR20170051872A (en) | 2017-05-12 |
| KR101822515B1 KR101822515B1 (en) | 2018-01-26 |
Family
ID=58740117
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020150153495A KR101822515B1 (en) | 2015-11-03 | 2015-11-03 | Method of aronia cookies |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR101822515B1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20190051238A (en) * | 2017-11-06 | 2019-05-15 | 황천규 | Manufacturing method for walnut confectionery containing aronia berry |
| KR20220012432A (en) * | 2020-07-21 | 2022-02-04 | 김지숙 | Aronia Cookies using Rice and Manufacturing Method thereof |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102384686B1 (en) * | 2019-12-31 | 2022-04-08 | 김소정 | Yakgwa cookies and manufacturing method thereof |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4983490B2 (en) * | 2007-09-05 | 2012-07-25 | 日本新薬株式会社 | Method for producing plant extract |
| KR101237601B1 (en) | 2010-08-18 | 2013-02-26 | 배윤주 | A Making Method of Pill Using Aronia Berry Extract |
-
2015
- 2015-11-03 KR KR1020150153495A patent/KR101822515B1/en active IP Right Grant
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20190051238A (en) * | 2017-11-06 | 2019-05-15 | 황천규 | Manufacturing method for walnut confectionery containing aronia berry |
| KR20220012432A (en) * | 2020-07-21 | 2022-02-04 | 김지숙 | Aronia Cookies using Rice and Manufacturing Method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| KR101822515B1 (en) | 2018-01-26 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR102065676B1 (en) | Cereal bars with enhanced nutrients and suppressed elevation of blood sugar | |
| KR102240110B1 (en) | Scone and manufacturing method thereof | |
| KR102507894B1 (en) | Fermented bread containing cabbage extract and yam extract and method for producing the same | |
| CN103548960A (en) | Making method of nostoc sphaeroids kutz nutritional crisps | |
| KR101153223B1 (en) | A cookie and method of manufacturing thereof | |
| KR101175208B1 (en) | method of manufacturing batter for quick cake contained Han-La citrus fruits and quick cake manufactured by the batter | |
| KR102411684B1 (en) | Granola and its manufacturing method | |
| KR20180137449A (en) | Sweet potato donut using natural fermented cultivar and manufacturing method thereof | |
| KR101822515B1 (en) | Method of aronia cookies | |
| KR20210135678A (en) | Method for Manufacturing Spice Sauce for Chicken Rib | |
| KR101402079B1 (en) | Method for preparation of functional walnut steamed bread having blueberry | |
| KR101983905B1 (en) | Manufacturing method for walnut confectionery containing aronia berry | |
| CN113396957A (en) | Sea-breeze shredded coconut pastry and preparation method thereof | |
| KR100843296B1 (en) | Yagkwa with fermented soybean and process of the same | |
| KR102498054B1 (en) | Manufacturing method of functional pizza dough using red rice and functional pizza dough produced by the method | |
| KR20170035573A (en) | Glutinous barley bread comprising black garlic and the processing method of the same | |
| KR101382916B1 (en) | Method for preparation of functional walnut steamed bread having Opunitia dillenii Haw | |
| KR20150047902A (en) | Steamed rice cakes comprising cellulose, coconut, sweet pumpkin and walnut, and method for manufacturing the same | |
| KR101921031B1 (en) | Preparing Method for Sweet Jelly of Mulberry And Sweet Jelly of Mulberry Prepared Thereby | |
| KR101155579B1 (en) | Method for manufacture sweet potato bread | |
| KR101927849B1 (en) | Process for producing korean traditional confectionery including purple sweet potato and korean traditional confectionery using the same | |
| KR101849921B1 (en) | Flaxseed crackers and manufacturing method thereof | |
| KR20160080878A (en) | Manufacturing methode for glutinous rice cake having stuffing made of potatoes and red bean paste and glutinous rice cake using the same | |
| CN104304377A (en) | White sesame and sago bread and production method thereof | |
| KR101861505B1 (en) | Method for Producing Snack Including Swimming Crab and Snack Including Swimming Crab for Producing The Same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| AMND | Amendment | ||
| E601 | Decision to refuse application | ||
| AMND | Amendment | ||
| E902 | Notification of reason for refusal | ||
| AMND | Amendment | ||
| X701 | Decision to grant (after re-examination) | ||
| GRNT | Written decision to grant |