KR20170132926A - The method for manufacturing a yomena aster cookie, and the yomena aster cookie manufactured by the method - Google Patents

The method for manufacturing a yomena aster cookie, and the yomena aster cookie manufactured by the method Download PDF

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KR20170132926A
KR20170132926A KR1020160063269A KR20160063269A KR20170132926A KR 20170132926 A KR20170132926 A KR 20170132926A KR 1020160063269 A KR1020160063269 A KR 1020160063269A KR 20160063269 A KR20160063269 A KR 20160063269A KR 20170132926 A KR20170132926 A KR 20170132926A
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powder
cookie
yomena
aster
mixing
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KR101959220B1 (en
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이명엽
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    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00Finished or partly finished bakery products
    • A21D13/80Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00Finished or partly finished bakery products
    • A21D13/20Partially or completely coated products
    • A21D13/22Partially or completely coated products coated before baking
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24Organic nitrogen compounds
    • A21D2/26Proteins
    • A21D2/261Animal proteins
    • A21D2/262Animal proteins from eggs
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24Organic nitrogen compounds
    • A21D2/26Proteins
    • A21D2/261Animal proteins
    • A21D2/263Animal proteins from dairy products
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36Vegetable material
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00Food ingredients
    • A23V2250/20Natural extracts
    • A23V2250/21Plant extracts

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Zoology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The present invention relates to a method to manufacture a yomena aster cookie containing yomena aster powder, capable of enabling an eater to properly take effective components of a yomena aster and improving flavor and taste. More specifically, the method includes: a step of preparing yomena aster powder; a step of making base powder by mixing flour, baking powder, baking soda, and cinnamon in a mixing bowl and sieving the mixture; a step of making yomena aster milk by mixing the yomena aster powder with milk; a step of making a liquefied mixture by mixing residual milk in the mixing bowl with cooking oil, sugar, eggs, salt, and vanilla liquid and stirring the mixture until bubbles come; a step of making cookie dough by mixing and stirring the yomena aster milk and the liquefied mixture and then kneading the mixture in the base powder while preventing the formation of gluten; and a step of placing a parchment paper on a cookie pan and flattening pieces of the dough, which are as big as a quail egg, on the paper with a palm and then putting almonds, peanuts, walnuts, and coconuts on pieces and baking the pieces in an oven.

Description

쑥부쟁이분말을 함유하는 쑥부쟁이 쿠키 제조방법 및 상기 방법으로 제조한 쑥부쟁이 쿠키{THE METHOD FOR MANUFACTURING A YOMENA ASTER COOKIE, AND THE YOMENA ASTER COOKIE MANUFACTURED BY THE METHOD}BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for preparing a mushroom cookie containing a mushroom powder and a method for preparing the same,

본 발명은, 쑥부쟁이의 유효 성분을 온전히 섭취할 수 있도록 하고 맛과 향 이 증진된, 쑥부쟁이분말을 함유하는 쑥부쟁이 쿠키의 제조방법에 관한 것이다.The present invention relates to a method for preparing a mushroom berry cookie containing a mushroom berry powder, which is capable of intimately ingesting the active ingredient of mushroom bug and whose taste and aroma are enhanced.

특히, 쑥부쟁이분말과 쑥부쟁이나물을 이용하여 비타민 A 및 C와 식이섬유 등의 영양성분을 온전히 섭취할 수 있도록 하는 것을 특징으로 한다.In particular, it is characterized in that the nutrients such as vitamins A and C and dietary fiber can be completely consumed by using a mugwort powder and a mugwort plant.

구체적으로, 쑥부쟁이분말을 준비하는 단계; 믹싱볼에 밀가루, 베이킹파우더 및 베이킹소다를 혼합하고 체에 내려 기초분말을 만드는 단계; 쑥부쟁이분말과 우유를 혼합하여 쑥부쟁이 우유액을 만드는 단계; 믹싱볼에 액상 버터, 설탕, 달걀, 소금 및 바닐라액을 넣고 거품이 날 때까지 저어 액상혼합물을 만드는 단계; 상기 쑥부쟁이 우유액 및 액상혼합물을 혼합하여 저은 다음 기초분말을 글루텐이 형성되지 않도록 섞어가면서 반죽하여 쿠키 반죽을 만드는 단계; 및 쿠키펜에 유산지를 깔고 메추리알 크기로 반죽을 떼어 놓은 다음 넓적하게 손바닥으로 눌러 아몬드, 땅콩, 호두 및 코코넛을 뿌려 오븐에 굽는 단계를 포함하는 쑥부쟁이분말을 함유하는 쑥부쟁이 쿠키의 제조방법에 관한 것이다.Specifically, there is provided a method for producing a wormwood powder, comprising the steps of: preparing a wormwood powder; Mixing flour, baking powder and baking soda into a mixing ball and sieving to form a base powder; A step of preparing a waxy milk solution by mixing the waxy powder and the milk; Adding a liquid butter, sugar, egg, salt and vanilla liquid to a mixing ball and stirring to form a liquid mixture until it bubbles; Preparing a cookie dough by kneading the following base powder with mixing so that gluten is not formed; And baking the cookie pen in an oven by sprinkling almonds, peanuts, walnuts and coconuts on the palm of the kneader, spreading the herb on the cookie pen, separating the dough in the size of quail eggs, and baking it in the oven. .

쑥부쟁이(yomena aster)는 쌍떡잎식물 초롱꽃목 국화과의 다년생 초본으로 권영초, 왜쑥부쟁이, 가새쑥부쟁이라고도 하며 습기가 약간 있는 산과 들에서 자란다. The yomena aster is a perennial herbaceous plant of the dicotyledonous plants of the dicotyledonous plants. It grows in mountains with a little moisture, which is also known as bruxellum, wormwood, and brachycephalus.

쑥부쟁이는 꽃이 없는 어린 상태에서 줄기에 붙어 있는 잎만 관찰하면 쑥 종류(Artemisisa spp.)와 흡사하지만, 완전히 다른 종류다. It is similar to Artemisisa spp., But it is a completely different species when it is observed only the leaves attached to the stem in the young state without flowers.

쑥부쟁이는 높이가 30~100cm 정도이고, 잎의 길이는 5~6cm, 폭은 2.5cm~3.5cm인 타원형이며, 잎자루가 길고 잎 끝에 큰 톱니와 털이 있고 처음 올라온 잎은 꽃이 필 때 말라 죽는다. 쑥부쟁이의 꽃은 가지 끝과 원줄기 끝에 여러 송이가 달리며, 열매는 9~10월경에 달리고 종자 끝에 붉은빛이 도는 갓털이 달리며 길이는 2.5~3mm 정도이다.It has a height of 30 ~ 100cm, a leaf length of 5 ~ 6cm and a width of 2.5cm ~ 3.5cm. It is oval with long petiole and large sawtooth and hairs on the end of leaf. . The flower of the bamboo flies has several branches on the ends of the branches and the main stem, and the fruit runs around September to October. The red hair is hanging at the end of the seeds and has a length of 2.5 to 3 mm.

쑥부쟁이는 원예 및 조경용으로 쓰이지만, 쑥부쟁이의 잎과 어린순은 식용으로 쓰인다.It is used for horticulture and landscaping, but the leaves and seedlings are used for edible purposes.

쑥부쟁이 잎은 비타민 A 및 C가 풍부하고 소화를 잘되게 하며 혈압을 내리고, 기침과 천식에 좋아 즙을 내어 마시며 벌레 물린 곳에 사용하며 한방에서는 해열제와 이뇨제로 쓰인다. 또한, 꽃이 피었을 때 쑥부쟁이 잎과 줄기를 말려 감초를 넣고 달인 물을 하루 3회 공복에 마시면 어깨 결림에서 오는 심한 통증 및 복통을 가라앉힐 수 있다.Leaves are rich in vitamins A and C, digest well, reduce blood pressure, cough and asthma, drink good juice, insect bite used in the room, and is used as an antipyretic and diuretic. Also, when the flower is bloom, dry the leaves and stalks and put the licorice in it. Drink the water on the empty stomach three times a day to relieve severe pain and abdominal pain from shoulder stiffness.

이와 같이 쑥부쟁이의 기능성이 밝혀짐에도 불구하고 쑥부쟁이를 이용한 식품에 대한 연구가 미흡한 실정이다.In spite of the fact that the function of mugwort was revealed, the research on the food using mugwort was inadequate.

이를 보완하기 위해서 남녀노소 누구나 손쉽게 이용할 수 있는 제과류를 개발할 필요성이 있다. In order to compensate for this, there is a need to develop a confectionery that can be easily used by all ages.

따라서 본 출원인은 쑥부쟁이를 이용하여 쑥부쟁이 쿠키를 만들되, 쑥부쟁이분말과 쑥부쟁이나물을 쿠키 반죽에 첨가함으로써 쑥부쟁이의 유효성분을 온전히 섭취할 수 있도록 하고, 밀가루 음식을 섭취했을 때 소화 불량이나 알레르기 등을 방지하기 위해 쿠키 반죽을 만들 때 글루텐이 형성되지 않도록 하며, 색감 및 기호도를 증진시키기 위해 쿠키 반죽에 쑥부쟁이나물과 아마란스 잎을 데친 물을 첨가하여 쑥부쟁이분말을 함유하는 쑥부쟁이 쿠키의 제조방법을 제공하고자 한다.Accordingly, the applicant of the present invention made a mugwort buckwheat cookie using the mugwort buckwheat, and added the mugwort buckwheat powder and the mugwort buckwheat to the cookie dough so that the effective ingredient of the mugwort buckwheat can be completely consumed, In order to prevent the formation of gluten when cookies dough is made to prevent allergies, and to enhance the color and the degree of preference, the dough of cookie dough and the water containing amaranth leaf are added to the dough, And to provide a manufacturing method thereof.

선행특허문헌을 살펴보면, 공개특허공보 제10-2016-0029341호 "자색 고구마 잎 분말의 황산화 활성을 이용한 쿠키 및 쿠키 제조방법"에는 자색 고구마 부위 중 항산화성이 높은 고구마 잎을 분말로 만들어 쿠키를 제조하는 방법이 기재되어 있다. 또한, 공개특허공보 제10-2016-0016287호 "밀가루, 설탕 및 첨가제가 전혀 들어가지 않는 콩쿠키 및 이의 제조방법"에는 콩을 주재료로 이용하고 소금 및 다시마 가루 또는 기타 부재료를 첨가한 콩쿠키의 제조방법이 기재되어 있다. 그러나 본 발명은 쑥부쟁이분말과 쑥부쟁이나물을 쿠키 반죽에 첨가함으로써 쑥부쟁이의 유효성분을 온전히 섭취할 수 있도록 하고, 밀가루 음식을 섭취했을 때 소화 불량이나 알레르기 등을 방지하기 위해 쿠키 반죽을 만들 때 글루텐이 형성되지 않도록 하며, 색감 및 기호도를 증진시키기 위해 쿠키 반죽에 쑥부쟁이나물과 아마란스 잎을 데친 물을 첨가하여 쑥부쟁이분말을 함유하는 쑥부쟁이 쿠키의 제조방법을 제공하는 것으로 상기 선행특허문헌과는 상이하다.In the prior patent documents, JP-A-10-2016-0029341 entitled " Method for producing cookies and cookies using the sulfation activity of purple sweet potato leaf powder ", the sweet potato leaf having high antioxidative properties among the purple sweet potato parts is made into powder, And a method for producing the same. In addition, in JP-A-10-2016-0016287, "soybean cookies containing no flour, sugar and additives, and a method for producing the soybean cookies ", beans cooked in soybean cookies A manufacturing method is described. However, in the present invention, it is possible to make the cookie dough to prevent the digestion and allergies when the wheat flour food is ingested by adding the floury powder and the wheat flour to the cookie dough, The present invention provides a method for producing a mushroom bean cookie containing a mushroom bran powder by adding water and manganese leaves to the cookie dough in order to prevent the formation of gluten and improve the color and the degree of preference. .

공개특허공보 제10-2016-0029341호 (2016.03.15. 공개)Japanese Patent Application Laid-Open No. 10-2016-0029341 (published on March 15, 2016) 공개특허공보 제10-2016-0016287호 (2016.02.15. 공개)Open Patent Publication No. 10-2016-0016287 (published Feb. 15, 2016)

본 발명의 해결과제는, 쑥부쟁이의 유효성분을 온전히 섭취할 수 있도록 하고 맛과 향이 증진된, 쑥부쟁이분말을 함유하는 쑥부쟁이 쿠키의 제조방법을 제공하는 것이다.The object of the present invention is to provide a method for preparing a mushroom buckwheat cookie containing a mushroom berry powder, which is capable of intimately ingesting the active ingredient of mushroom bucci and has improved taste and aroma.

본 발명의 해결과제는, 쑥부쟁이나물을 첨가함으로써 쑥부쟁이 고유의 향긋한 향과 쫄깃하고 부드러우며 촉촉한 식감을 내는 쑥부쟁이 쿠키의 제조방법을 제공하는 것이다.The object of the present invention is to provide a method for preparing a mugwort pork cookie which gives a fragrant aroma unique to mugwort, and a soft, soft and moist texture by adding mugwort.

본 발명의 해결과제는, 쿠키 반죽에 쑥부쟁이나물과 아마란스 잎을 데친 물을 혼합함으로써 고소한 맛과 향긋한 향 및 황녹색의 색을 낼 수 있는 쑥부쟁이 쿠키의 제조방법을 제공하는 것이다.The object of the present invention is to provide a method for producing a mushroom bean cookie which can produce a fine flavor, a fragrant aroma and a yellowish green color by mixing a mushroom bean sprout with water doped with an amaranth leaf.

본 발명은, 쑥부쟁이의 유효성분을 온전히 섭취할 수 있도록 하고 맛과 향이 증진된, 쑥부쟁이분말을 함유하는 쑥부쟁이 쿠키의 제조방법에 관한 것이다.The present invention relates to a method for preparing a mushroom berry cookie which contains a mushroom berry powder which enables the intact ingestion of the active ingredient of mushroom bug and which improves taste and flavor.

구체적으로, 쑥부쟁이분말을 준비하는 단계; Specifically, there is provided a method for producing a wormwood powder, comprising the steps of: preparing a wormwood powder;

믹싱볼에 밀가루, 베이킹파우더 및 베이킹소다를 혼합하고 체에 내려 기초분말을 만드는 단계; Mixing flour, baking powder and baking soda into a mixing ball and sieving to form a base powder;

쑥부쟁이분말과 우유를 혼합하여 쑥부쟁이 우유액을 만드는 단계; A step of preparing a waxy milk solution by mixing the waxy powder and the milk;

믹싱볼에 액상 버터, 설탕, 달걀, 소금 및 바닐라액을 넣고 거품이 날 때까지 저어 액상혼합물을 만드는 단계; Adding a liquid butter, sugar, egg, salt and vanilla liquid to a mixing ball and stirring to form a liquid mixture until it bubbles;

상기 쑥부쟁이 우유액 및 액상혼합물을 혼합하여 저은 다음 기초분말을 글루텐이 형성되지 않도록 섞어가면서 반죽하여 쿠키 반죽을 만드는 단계; 및 Preparing a cookie dough by kneading the following base powder with mixing so that gluten is not formed; And

쿠키펜에 유산지를 깔고 메추리알 크기로 반죽을 떼어 놓은 다음 넓적하게 손바닥으로 눌러 아몬드, 땅콩, 호두 및 코코넛을 뿌려 오븐에 굽는 단계를 포함하는 쑥부쟁이분말을 함유하는 쑥부쟁이 쿠키의 제조방법을 제공함으로써,The present invention provides a method for manufacturing a wormwood cookie containing a wormwood powder, which comprises sprinkling almond, peanut, walnut and coconut and baking it in the oven by spreading the pastry on a cookie pen and releasing the dough in a quail size by doing,

해결과제를 해결하고자 한다.To solve the problem.

본 발명의 효과는, 쑥부쟁이의 유효성분을 온전히 섭취할 수 있도록 하고 맛과 향이 증진된, 쑥부쟁이분말을 함유하는 쑥부쟁이 쿠키의 제조방법을 제공할 수 있다.The effect of the present invention can be provided by a method for preparing a mushroom berry cookie which contains the mushroom berry powder which allows the intact ingestion of the active ingredient of mushroom buds and improves taste and aroma.

본 발명의 효과는, 쑥부쟁이나물을 첨가함으로써 쑥부쟁이 고유의 향긋한 향과 쫄깃하고 부드러우며 촉촉한 식감을 내는 쑥부쟁이 쿠키의 제조방법을 제공할 수 있다.The effect of the present invention can be provided by a method for preparing a mugwort rice cookie which gives a fragrant aroma unique to mugwort rice and a soft, soft and moist texture by adding mugwort soup.

본 발명의 효과는, 쿠키 반죽에 쑥부쟁이나물과 아마란스 잎을 데친 물을 혼합함으로써 고소한 맛과 향긋한 향 및 황녹색의 색을 낼 수 있는 쑥부쟁이 쿠키의 제조방법을 제공할 수 있다.The effect of the present invention can be provided by a method for producing a mushroom bean cookie which can produce a fine flavor, a fragrant aroma and a yellowish green color by mixing a mushroom sprout with water doped with an amaranth leaf.

도 1은 쑥부쟁이분말을 함유하는 쑥부쟁이 쿠키의 제조방법을 나타낸 것이다.
도 2는 쑥부쟁이분말의 제조방법을 나타낸 것이다.
FIG. 1 shows a method for preparing a mushroom sponge containing a mushroom sprout powder.
Fig. 2 shows a process for producing the mugwort powder.

본 명세서 및 청구범위에 사용된 용어나 단어는 통상적이거나 사전적인 의미로 한정해서 해석되어서는 안 되며, 발명자는 그 자신의 발명을 가장 최선의 방법으로 설명하기 위해 용어의 개념을 적절하게 정의할 수 있다는 원칙에 입각하여 본 발명의 기술적 사상에 부합하는 의미와 개념으로 해석되어야만 한다.The terms and words used in the present specification and claims should not be construed as limited to ordinary or dictionary terms and the inventor may properly define the concept of the term in order to best describe its invention It should be construed as meaning and concept consistent with the technical idea of the present invention.

따라서 본 명세서에 기재된 실험예와 참고예는 본 발명의 가장 바람직한 일 실시예에 불과할 뿐이고 본 발명의 기술적 사상을 모두 대변하는 것은 아니므로, 본 출원시점에 있어서 이들을 대체할 수 있는 다양한 균등물과 변형예들이 있을 수 있음을 이해하여야 한다.Therefore, the experimental examples and the reference examples set forth herein are merely the most preferred embodiments of the present invention and are not intended to represent all of the technical ideas of the present invention. Therefore, various equivalents and variations Examples should be understood.

이하, 도면을 참조하여 설명하기에 앞서, 본 발명의 요지를 드러내기 위해서 필요하지 않은 사항 즉 통상의 지식을 가진 당업자가 자명하게 부가할 수 있는 공지 구성에 대해서는 도시하지 않거나, 구체적으로 기술하지 않았음을 밝혀둔다.Before describing the present invention with reference to the accompanying drawings, it should be noted that the present invention is not described or specifically described with respect to a known configuration that can be easily added by a person skilled in the art, Let the sound be revealed.

도 1은 본 발명에 따른 쑥부쟁이분말을 함유하는 쑥부쟁이 쿠키의 제조방법을 나타낸 것이고, 도 2는 쑥부쟁이분말의 제조방법을 나타낸 것이다.FIG. 1 shows a method for preparing a wormwood cookie containing a wormwood powder according to the present invention, and FIG. 2 shows a method for preparing a wormwood powder.

실시예Example 1. 쑥부쟁이분말 제조 1. Manufacture of powdery mildew

1) 생쑥부쟁이를 15~20℃인 찬물에 3~4회 반복하여 씻는다.1) It is washed repeatedly 3 ~ 4 times in cold water at 15 ~ 20 ℃.

2) 100~105℃의 끓는 물에 소금 1스푼을 넣고 저어 주면서 생쑥부쟁이를 1~2분간 삶는다.2) Add 1 spoon of salt into boiling water at 100 ~ 105 ℃ and boil for 1-2 minutes while stirring.

3) 상기 삶아진 생쑥부쟁이를 15~20℃의 찬물에 1시간~1시간30분 정도 담가놓은 후 손으로 문질러 씻으면서 알싸한 맛을 우려낸다.3) Immerse the above boiled prawns in cold water at 15 ~ 20 ℃ for 1 hour ~ 1 hour and 30 minutes, then wash them by hand and wash them.

4) 상기 찬물로 씻어낸 생쑥부쟁이의 물기를 완전히 짜서 건조온도기의 온도를 40~60℃로 설정하여 9시간~11시간 동안 건조 시킨다.4) Wipe out the water from the cold water completely and dry it for 9 ~ 11 hours at 40 ~ 60 ℃.

5) 상기 건조된 생쑥부쟁이를 분쇄기에 넣어 분말을 완성한다.5) The above-dried Biotite is put into a pulverizer to complete the powder.

이하에서, 채소를 삶을 때 소금을 넣는 이유에 대해 간략히 서술하겠다.In the following, we will briefly explain why we put salt in our vegetables.

채소를 삶을 때 소금을 넣는 이유는 물의 열전도율을 높여 채소를 단시간에 삶아내어 채소의 색감, 식감 및 신선함을 그대로 유지 시키키 위한 것이다.The reason for putting salt in the vegetable is to increase the heat conductivity of the water and to save the vegetables in a short time to maintain the color, texture and freshness of the vegetables.

실시예Example 2. 쑥부쟁이분말을 함유한  2. Containing mugwort powder 쑥부쟁이쿠키A stupid cookie 제조 Produce

1) 재료준비1) Preparation of materials

먼저, 본 발명에서는 쑥부쟁이분말이 첨가된 쑥부쟁이 쿠키를 제조하기 위해 소정의 시료를 아래와 같이 준비한다.In the present invention, a predetermined sample is prepared as follows in order to prepare a mugwort cookie to which a mugwort powder is added.

밀가루 500~700g, 베이킹파우더 5~10g, 베이킹소다 5~10g, 설탕 300~500g, 소금 2~7g, 우유 150~250ml, 상기 실시예 1에서 제조한 쑥부쟁이분말 5~10g, 달걀 100~120g, 녹인버터 40~60g, 식용유 30~70ml, 바닐라액 5~10ml500 to 700 g of wheat flour, 5 to 10 g of baking powder, 5 to 10 g of baking soda, 300 to 500 g of sugar, 2 to 7 g of salt, 150 to 250 ml of milk, 5 to 10 g of the wormwood powder prepared in Example 1, , Melted butter 40 ~ 60g, cooking oil 30 ~ 70ml, vanilla solution 5 ~ 10ml

2) 제조방법2) Manufacturing method

① 믹싱볼에 밀가루 500~700g, 베이킹파우더 5~10g 및 베이킹소다 5~10g을 함께 넣고 체에 3~4회 내려 기초분말을 만든다.① Put 500 ~ 700g of wheat flour, 5 ~ 10g of baking powder and 5 ~ 10g of baking soda together in a mixing bowl and make the base powder down 3 ~ 4 times.

② 상기 실시예 1에서 제조된 쑥부쟁이분말 5~10g과 우유 150~250ml를 혼합하여 10~15분간 불려 쑥부쟁이 우유액을 만든다.② 5 ~ 10g of the powdered mushroom powder prepared in Example 1 and 150 ~ 250ml of milk are mixed, and the mixture is called for 10 ~ 15 minutes to prepare a milky waxy milk solution.

③ 믹싱볼에 중탕해서 녹인 버터 40~60g에 설탕 300~500g, 달걀 100~120g, 소금 2~7g 및 바닐라액 5~10ml를 넣고 거품이 날 때까지 저어 액상혼합물을 만든다.③ Add sugar 300 ~ 500g, egg 100 ~ 120g, salt 2 ~ 7g and vanilla liquid 5 ~ 10ml to 40 ~ 60g of melted butter by mixing in a mixing ball and stir to make a liquid mixture until bubbling.

④ 상기 쑥부쟁이 우유액 및 액상혼합물을 넣고 저은 다음 기초분말을 글루텐이 형성되지 않도록 섞어가면서 쿠키 반죽을 완성한다.④ Put the above-mentioned milk powder and liquid mixture, and mix the following basic powders so that gluten is not formed, thereby completing the cookie dough.

⑤ 쿠키펜에 유산지를 깔고 메추리알 크기로 반죽을 떼어 놓은 다음 넓적하게 손바닥으로 누르고 아몬드, 호두 및 코코넛을 뿌린다.⑤ Put a spoon pen on the cookie pen, then cut the dough into a quail size, then press it with your palm wide and sprinkle almonds, walnuts and coconuts.

⑥ 160~165℃로 예열 된 오븐에 14~16분간 구워 쑥부쟁이 쿠키를 제조하였다.⑥ The cooked rice cookies were baked in an oven preheated at 160 ~ 165 ℃ for 14 ~ 16 minutes.

이하에서, 글루텐에 대해 간략히 서술한다.Hereinafter, gluten will be briefly described.

글루텐(Gluten)은 밀, 보리, 귀리 등에 들어 있는 글루테닌과 글리아딘이 결합하여 만들어지는 성분으로, 물에 용해되지 않는 성질을 갖는 불용성 단백질의 일종이다. Gluten is a kind of insoluble protein that has a property of not dissolving in water because it is a component made by combining glutenin and gliadin contained in wheat, barley and oats.

밀의 경우 밀가루에 물을 가하여 반죽하면 물리적인 운동에 의해 글루테닌과 글리아딘이 서로 결합하면서 탄력성 있는 얇은 피막을 형성하게 되는데 이것이 글루텐이다. 글루텐의 피막은 이스트나 베이킹 파우더에 의해 생성되는 이산화탄소를 포집하여 빵이나 케이크 등을 부풀게 하고, 쫄깃한 면과 빵을 만들 수 있다.In the case of wheat, water is added to the flour and the gluten is combined with glidene and gliadin by physical movement to form a flexible thin film, which is gluten. The gluten coat can capture carbon dioxide produced by yeast or baking powder to swell breads and cakes, and make chewy noodles and bread.

하지만, 밀을 섭취했을 때 불편함을 호소하는 사람들이 있는데, 이들은 셀리약병을 포함하여 밀 알레르기와 글루텐 과민증을 가진 사람들이다. However, there are people who complain when eating wheat, including wheat allergies and gluten hypersensitivity.

따라서 본 발명자는 쿠키 반죽시 글루텐의 형성을 방지하여 쿠키를 섭취했을 때 소화 불량이나 알레르기 등을 방지하는 것을 목적으로 하였다. Therefore, the present inventor has made the object of preventing the formation of gluten during the cookie kneading and preventing the digestion failure, allergy and the like when the cookie is consumed.

실시예 3. 쑥부쟁이나물을 첨가한 쑥부쟁이쿠키 제조Example 3: Preparation of a mugwort-cookie cooked with a mugwort herb

1) 쑥부쟁이 쿠키 제조1) Manufacture of cookies

본 출원인은 상기 실시예 2와 같은 방법으로 쑥부쟁이 쿠키를 제조하되, 실시예 2의 ④의 과정에서 반죽시 생쑥부쟁이 20~70g을 끓는 물에 삶아 찬물에 담궈 1시간~1시간30분 동안 우린 후 쑥부쟁이의 물기를 완전히 제거하고 잘게 썬 쑥부쟁이나물을 쿠키 반죽에 첨가하여 쑥부쟁이 쿠키를 제조하였다. The present applicant manufactured 20 to 70 g of a doughy rice dough in the process of step 4 of Example 2 in the same manner as in Example 2 except that the dough was boiled in boiling water and dipped in cold water for 1 hour to 1 hour and 30 minutes We completely removed the bruise from the bruise, and added the finely chopped bruise to the cookie dough to make the bruise.

2) 관능평가2) Sensory evaluation

상기 기재된 실시예 2에서 제조된 쿠키와 실시예 3에서 제조된 쿠키를 10~50대의 남녀 30명에게 쑥부쟁이 쿠키의 맛 및 향의 종합적인 기호도에 관한 평가를 실시하였다.The cookies prepared in Example 2 described above and the cookies prepared in Example 3 were evaluated for the overall acceptability of the taste and aroma of the mugwort rice cookies to 30 males and 10 females of 10 to 50 years old.

평가결과는 0~5점 척도를 사용하여 평균값으로 나타내었으며, 숫자가 클수록 양호한 것을 의미할 수 있다.The evaluation result is expressed as an average value using a scale of 0 to 5, and the larger the number, the better.

flavor incense 종합적인 기호도Comprehensive preference 실시예 2Example 2 3.43.4 3.73.7 3.53.5 실시예 3Example 3 3.73.7 4.14.1 3.93.9

상기 표 1에서 나타난 바와 같이, 실시예 3에서 제조한 쿠키가 실시예 2에서 제조한 쿠키에 비하여 부드럽고 촉촉하며 쫄깃한 식감을 내고 쑥부쟁이의 향긋한 향을 냄으로써 맛 및 향의 종합적인 기호도가 다소 높은 것을 알 수 있었다.As shown in the above Table 1, the cookies prepared in Example 3 had soft, moist and chewy texture and smell of fragrant flavor compared with the cookies prepared in Example 2, so that the overall preference of taste and aroma was somewhat higher Could know.

실시예Example 4. 쑥부쟁이나물 및  4. Wormwood herbs and 아마란스amaranth 잎을 데친 물을 첨가한  Add water with poached leaves 쑥부쟁이쿠키A stupid cookie 제조 Produce

1) 쑥부쟁이 쿠키 제조1) Manufacture of cookies

본 출원인은 상기 실시예 2와 같은 방법으로 쑥부쟁이 쿠키를 제조하되, 황녹색의 색상을 내기 위해 상기 실시예 2의 ④의 과정에서 반죽시 아마란스 잎을 데친 황색물과 상기 실시예 3에서 삶은 쑥부쟁이를 찬물에 우린 녹색물을 혼합하여 쑥부쟁이 쿠키를 제조하였다.The present applicant manufactured a mugwort cookie in the same manner as in Example 2 except that the yellow color of the amaranth leaf was kneaded in the process of step 4 of Example 2 to give a yellowish green color, We chopped the cold water and mixed the green water to make the cookie.

이하에서, 본 발명에 사용된 아마란스에 대해 간략히 서술한다.Hereinafter, amaranths used in the present invention will be briefly described.

아마란스(Amaranth)는 비름과(Amaranthus spp. L)에 속하는 일년생 비름과 식물로 다른 곡류에 비해 불포화 지방산의 함량이 높고 주 지방산은 리놀렌산으로 구성되어 있다.Amaranth is an annual perennial plant belonging to Amaranthus spp. L. It has a higher content of unsaturated fatty acids than other grains and the main fatty acid is linolenic acid.

아마란스는 씨앗의 색에 따라 잎과 꽃의 색깔 또한 달라지는 것이 특징으로 자주색, 주황색, 노란색, 보라색, 녹색 및 검정색 등이 있다. 주로 아마란스의 종자를 곡물로 섭취하는 것이 일반적이나, 싹을 틔운 잎을 요리에 사용하기도 하고, 화려한 색의 꽃은 관상용으로 재배되거나 염료 및 식용색소로도 활용된다.Amaranth is characterized by the different colors of leaves and flowers depending on the color of the seeds, including purple, orange, yellow, purple, green and black. It is common to eat the seeds of Amaranth as grains, but buds are used for cooking, and colorful flowers are cultivated for ornamental use and also used as dyes and food colors.

2) 관능평가2) Sensory evaluation

상기 기재된 실시예 2에서 제조된 쿠키와 실시예 4에서 제조된 쿠키를 10~50대의 남녀 30명에게 쑥부쟁이 쿠키의 맛과 향 및 색의 종합적인 기호도에 관한 평가를 실시하였다.The cookies prepared in Example 2 described above and the cookies prepared in Example 4 were evaluated on the overall preference of taste, aroma and color of the mugwort rice cookies to 30 males and 10 females of 10 to 50 years old.

평가결과는 0~5점 척도를 사용하여 평균값으로 나타내었으며, 숫자가 클수록 양호한 것을 의미할 수 있다.The evaluation result is expressed as an average value using a scale of 0 to 5, and the larger the number, the better.

flavor incense color 종합적인 기호도Comprehensive preference 실시예 2Example 2 3.43.4 3.73.7 3.63.6 3.53.5 실시예 4Example 4 3.63.6 3.93.9 4.04.0 3.83.8

상기 표 2에서 나타난 바와 같이, 실시예 4에서 제조한 쿠키가 실시예 2에서 제조한 쿠키에 비하여 고소한 맛과 향긋한 향 및 황녹색의 색을 냄으로써 맛과 향 및 색의 종합적인 기호도가 다소 높은 것을 알 수 있었다.As shown in Table 2, the cookies prepared in Example 4 had a slightly higher overall taste of flavor, aroma and color than the cookies prepared in Example 2, Could know.

따라서, 본 발명에 따른 쑥부쟁이분말을 이용한 쿠키는 간식용, 영양식으로 다양하게 이용될 수 있을 것으로 기대된다.Therefore, it is expected that the cookies using the wormwood powder according to the present invention can be used variously for snacking and nutrition.

Claims (4)

쑥부쟁이분말을 준비하는 단계;
믹싱볼에 밀가루, 베이킹파우더 및 베이킹소다를 혼합하고 체에 내려 기초분말을 만드는 단계;
쑥부쟁이분말과 우유를 혼합하여 쑥부쟁이 우유액을 만드는 단계;
믹싱볼에 액상 버터, 설탕, 달걀, 소금 및 바닐라액을 넣고 거품이 날 때까지 저어 액상혼합물을 만드는 단계;
상기 쑥부쟁이 우유액 및 액상혼합물을 혼합하여 저은 다음 기초분말을 글루텐이 형성되지 않도록 섞어가면서 반죽하여 쿠키 반죽을 만드는 단계; 및
쿠키펜에 유산지를 깔고 메추리알 크기로 반죽을 떼어 놓은 다음 넓적하게 손바닥으로 눌러 아몬드, 땅콩, 호두 및 코코넛을 뿌려 오븐에 굽는 단계를 포함하는 쑥부쟁이분말을 함유하는 쑥부쟁이 쿠키의 제조방법.
Preparing a wormwood powder;
Mixing flour, baking powder and baking soda into a mixing ball and sieving to form a base powder;
A step of preparing a waxy milk solution by mixing the waxy powder and the milk;
Adding a liquid butter, sugar, egg, salt and vanilla liquid to a mixing ball and stirring to form a liquid mixture until it is foamed;
Preparing a cookie dough by kneading the following base powder with mixing so that gluten is not formed; And
Comprising the steps of spreading an almond, peanut, walnut and coconut on a palm and then baking it in an oven by spreading the herb on a cookie pen, releasing the dough in the size of a quail, and then broadly pressing it with the palm of the hand to prepare an oyster mushroom cookie.
청구항 1에 있어서,
상기 쑥부쟁이분말을 준비하는 단계는,
생쑥부쟁이를 찬물에 씻는 단계;
찬물에 씻은 생쑥부쟁이를 끓는 물에 넣고 소금을 첨가하여 저어주면서 생쑥부쟁이를 삶는 단계;
삶아진 쑥부쟁이를 찬물에 담가 놓은 후 손으로 문질러 알싸한 맛을 우려내는 단계;
찬물로 씻어낸 쑥부쟁이의 물기를 제거하고 건조기에 건조 시키는 단계; 건조된 쑥부쟁이를 분쇄기에 넣어 쑥부쟁이분말 만드는 단계;를 포함하는 것을 특징으로 하는, 쑥부쟁이분말을 함유하는 쑥부쟁이 쿠키의 제조방법.
The method according to claim 1,
The step of preparing the mugwort powder comprises:
Washing the raw warts in cold water;
The step of boiling the raw warts washed in cold water with boiling water, adding salt and stirring;
After boiling the boiled bumblebee in a cold water, rubbing it with your hand, it tries to worry about the unpleasant taste;
Removing the water from the mudwipes washed with cold water and drying them in a drier; A method for preparing a wormwood cookie containing a wormwood powder, characterized in that the dried wormwood is put into a pulverizer to produce a wormwood powder.
청구항 1에 있어서,
상기 쿠키 반죽에 쑥부쟁이나물 및 아마란스 잎을 데친 물을 첨가하여 다양한 색상을 추가하는 것을 특징으로 하는, 쑥부쟁이 분말을 함유하는 쑥부쟁이 쿠키의 제조방법.
The method according to claim 1,
Wherein the cookie dough is added with water and the water added with amaranth leaf to add various colors to the cookie dough.
청구항 1에 기재된 제조방법으로 제조된 쑥부쟁이 쿠키.


A spruce cookie produced by the method of claim 1.


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