KR20180026877A - Healthy cookie and method make it - Google Patents

Healthy cookie and method make it Download PDF

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KR20180026877A
KR20180026877A KR1020160113744A KR20160113744A KR20180026877A KR 20180026877 A KR20180026877 A KR 20180026877A KR 1020160113744 A KR1020160113744 A KR 1020160113744A KR 20160113744 A KR20160113744 A KR 20160113744A KR 20180026877 A KR20180026877 A KR 20180026877A
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weight
parts
mixing
cookie
base
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KR1020160113744A
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Korean (ko)
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심경보
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(주)보성파니피카
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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/02—Ready-for-oven doughs
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/06—Baking processes

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

The present invention relates to a healthy cookie and a production method thereof, which can enhance the dietary properties of consumers for Korean agricultural products, and can maintain the inherent taste and flavor of the Korean agricultural products as a flavor ingredient added to the cookie. To this end, the production method of a healthy cookie of the present invention comprises the following steps: preparing a base (S10); preparing a powdery mixture (S20); preparing a flavoring material (S30); mixing and stirring the ingredients (S40); and forming and baking the cookies (S50), wherein the healthy cookie can be produced through the production method.

Description

건강쿠키 및 그 제조방법{HEALTHY COOKIE AND METHOD MAKE IT}{HEALTHY COOKIE AND METHOD MAKE IT}

본 발명은 건강쿠키 및 그 제조방법에 대한 것으로 우리 농산물에 대한 취식자의 식이성을 높일 수 있도록 하며, 첨가되는 향미재료인 우리 농산물의 고유의 맛과 향을 최대한 유지할 수 있도록 하는 것이다.The present invention relates to a health cookie and a method for producing the same, and it is intended to increase the dietary properties of the food of the agricultural products of the present invention, and to maintain the inherent taste and flavor of the agricultural product as the added flavor material.

일반적으로 홈베이킹 등의 방법에 의해 다양한 종류의 쿠키가 제공되고 있다.In general, various kinds of cookies are provided by a method such as home baking.

상기와 같은 쿠키의 특성상 동물성 유지방과 많은 양의 당분 및 박력분 밀가루를 혼합하여 교반한 후 높은 온도에서 단시간에 구워내는 기술이 대부분을 차지하고 있다.The above-mentioned characteristics of the cookies are that most of the techniques for mixing an animal milk-milking unit with a large amount of sugar and flour are mixed and stirred and baked at a high temperature for a short time.

이는 쿠키의 특성상 바삭한 식감을 유지해야 하기 때문에 유지방과 당분을 기본으로 하여 제조되는 것이다.This is because the nature of the cookies must maintain a crispy texture, so it is manufactured based on milk fat and sugar.

이와 같은 이유로 유지방과 당분 및 박력분 밀가루가 잘 혼합되어 에어레이션(aeration)되도록 계란을 포함하게 된다.For this reason, eggs are included so that the milk blend, sugar and flour are well mixed to aeration.

그러나, 상기와 같이 포함되는 계란에 의한 냄새로 인해 취식자가 꺼려하는 문제가 발생할 수 있으며, 우리 농산물을 이용한 건강쿠키를 제조할 때, 첨가되는 재료의 고유한 향과 맛이 계란에 의해 반감되게 된다.However, when the cookie is prepared using the agricultural product, the original flavor and taste of the added food is reduced by the egg. .

또한, 제조공정상 많은 양의 유지방과 당분을 혼합하기 때문에, 설탕과 같은 당분의 섭취가 많아질 수 밖에 없으며 취식자에게 당뇨병과 같은 성인병을 일으킬 우려가 높아지고 있는 것이다.In addition, since a large amount of milk fat is mixed with a large amount of sugar in the manufacturing process, the consumption of sugar such as sugar is inevitably increased, and the risk of causing adult diseases such as diabetes is increasing.

상기와 같은 문제점을 극복하기 위해, 대한민국 공개특허 제10-2014-0008690호(녹차환을 이용한 쿠기 및 이의 제조방법, 이하 '선행기술'이라 함)에서 녹차환을 이용한 쿠키 및 이의 제조방법에 관한 것이다. 본 발명에 따른 쿠키는 녹차환을 이용하여 쿠키를 제조함으로써, 녹차 고유의 향을 보유하고 있고, 기능성 성분인 조카테킨류가 다량 포함되어 있는 쿠키를 제공하고자 하지만, 녹차를 환형으로 포함시켜 취식시 녹차의 맞이 불균형을 이루게 되어 취식자에 따라 호불호가 갈라지는 문제점이 있었다.In order to overcome the above problems, Korean Patent Laid-Open No. 10-2014-0008690 (a cookie using green tea rings and a method for producing the same, hereinafter referred to as "prior art") relates to a cookie using a green tea ring and a method for producing the same will be. A cookie according to the present invention is intended to provide a cookie having a unique fragrance of green tea and containing a large amount of crude catechins as a functional ingredient by producing a cookie using a green tea ring, There is a problem that the unevenness of the green tea becomes uneven and the lavatory is divided according to the person to be consumed.

상기와 같은 문제점을 극복하기 위해, 설탕과 같은 당분의 사용량을 줄이고, 첨가되는 향미재료의 고유의 맛과 향을 최대한 살릴 수 있는 건강쿠키 및 그 제조방법을 제공하는 것을 본 발명의 목적으로 한다.It is an object of the present invention to provide a health cookie and a method of manufacturing the same which can reduce the amount of sugar such as sugar and can restore the original flavor and flavor of the added flavor material to the maximum to overcome the above problems.

본 발명의 또다른 목적은 계란 및 동물성 유지방과 당분의 사용량을 줄이더라도 쿠키 고유의 바삭한 식감을 최대한 살릴 수 있는 건강쿠키 및 그 제조방법을 제공하는 것이다. Another object of the present invention is to provide a health cookie and a method for manufacturing the same, which can maximize the crisp texture inherent in cookies even if the amount of use of eggs and animal fat and sugar is reduced.

본 발명의 목적을 달성하기 위한 건강쿠키의 제조방법은 생크림 100중량부에 버터 120~160중량부, 분당 40~80중량부, 설탕 50~90중량부, 소금 2~5중량부, 강력분 밀가루 10~30중량부, 물엿 20~40중량부 및 물 20~40중량부를 혼합하는 베이스 제조단계(S10);와 상기 베이스 제조단계(S10) 후 박력분 밀가루 100중랑부에 베이킹파우더 1~3중량부를 혼합하여 혼합파우더를 제조하는 혼합파우더 제조단계(S20);와 상기 혼합파우더 제조단계(S20) 후 증숙고구마, 증숙단호박, 증숙당근, 대파, 마늘, 생강 중 어느 하나 이상을 혼합하거나, 단독으로 가공하여 준비하는 향미재료 제조단계(S30);와 상기 혼합파우더 제조단계(S20)에서 제조된 혼합파우더 100중량부에 베이스 단계(S10)에서 제조된 베이스 180~260중량부 및 향미재료 30~60중량부를 혼합하여 교반하는 혼합교반 단계(S40) 및 성형 및 굽는 단계(S50)로 구성되는 것을 특징으로 하는 건강쿠기의 제조방법을 제공하는 것이다.In order to achieve the object of the present invention, there is provided a method for manufacturing a health cookie comprising adding to a fresh cream 100 parts by weight of butter 120 to 160 parts by weight, 40 to 80 parts by weight, 50 to 90 parts by weight of sugar, 2 to 5 parts by weight of salt, 10 to 30 parts by weight of starch syrup, 20 to 40 parts by weight of starch syrup, and 20 to 40 parts by weight of water are mixed (Step S10), and 1 to 3 parts by weight of baking powder is mixed with the flour 100 (S20) of preparing mixed powder to produce a mixed powder, and a step S20 of mixing powder, mixing or at least one of steamed sweet potato, cooked squash, cooked carrot, green onion, garlic, 180 to 260 parts by weight of the base prepared in the base step S10 and 30 to 60 parts by weight of the flavoring material are added to 100 parts by weight of the mixed powder prepared in the mixed powder production step S20, Mixing and stirring step (S40) and mixing And a method of producing health cookies, characterized in that comprising the step (S50) to provide a broiler.

또한, 상기 베이스 제조단계(S10)의 베이스의 최적의 배합비율은 생크림 100중량부에 버터 140중량부, 분당 60중량부, 설탕 70중량부, 소금 3중량부, 강력분 밀가루 20중량부, 물엿 28중량부 및 물 30중량부를 혼합하는 것이다.The optimal mixing ratio of the base in the base preparation step (S10) is such that 140 parts by weight of butter, 60 parts by weight of sugar, 70 parts by weight of sugar, 3 parts by weight of salt, 20 parts by weight of strong flour, 20 parts by weight of starch syrup 28 And 30 parts by weight of water.

이때, 상기 혼합파우더 제조단계(S20)는 박력분 밀가루와 베이킹파우더를 혼합한 후 실온에서 1~2시간 유지한 후 메쉬망을 구비하는 채에 쳐서 준비하고, 상기 성형 및 굽는 단계(S50)는 데포지터를 이용하여 쿠킹팬에 짜주어 성형하고, 175℃에서 25분동안 가열하는 것을 특징으로 하는 건강쿠기의 제조방법을 제공하게 되면, 상기와 같은 일련의 제조방법에 의해 본 발명에 따른 건강쿠키를 제공할 수 있는 것이다.In this case, the mixed powder production step (S20) is performed by mixing the flour powder and the baking powder, holding the mixture at room temperature for 1 to 2 hours and then preparing the mixture with the mesh net, and the forming and baking step (S50) The method of manufacturing a health cookie according to the present invention is characterized in that when a healthy cookie is manufactured by squeezing it in a cooking pan using jitter and heating it at 175 ° C for 25 minutes, .

본 발명의 건강쿠키 및 그 제조방법을 제공함으로써, 설탕과 같은 당분의 사용량을 줄이고 첨가되는 향미재료의 고유의 맛과 향을 최대한 살릴 수 있으며, 계란 및 동물성 유지방과 당분의 사용량을 줄이더라도 쿠키 고유의 바삭한 식감을 최대한 살릴 수 있어 취식자에게 발생할 수 있는 당뇨병과 같은 성인병을 감소시킬 수 있는 효과가 있다.By providing the health cookie of the present invention and the method for producing the same, it is possible to reduce the amount of sugar content such as sugar and maximize the original taste and flavor of the added flavor material. Even if the amount of sugar and animal milk fat and sugar is reduced, And thus it is possible to reduce adult diseases such as diabetes that can occur in a food drinker.

도 1은 본 발명에 따른 제조방법을 도시한 순서도이다.1 is a flowchart showing a manufacturing method according to the present invention.

이하에서 당업자가 본 발명의 건강쿠키 및 그 제조방법을 용이하게 실시할 수 있도록 도면을 첨부하여 상세하게 설명하도록 한다.Hereinafter, the present invention will be described in detail with reference to the drawings so that those skilled in the art can easily carry out the health cookies and the manufacturing method thereof.

도 1은 본 발명에 따른 제조방법을 도시한 순서도이다.1 is a flowchart showing a manufacturing method according to the present invention.

도 1을 참조하여 상세하게 설명하면, 본 발명의 건강쿠키의 제조방법은 베이스 제조단계(S10)와 혼합파우더 제조단계(S20)와 향미재료 제조단계(S30)와 혼합교반 단계(S40) 및 성형 및 굽는 단계(S50)로 구성된다.1, a method of manufacturing a health cookie according to the present invention comprises a base manufacturing step S10, a mixed powder manufacturing step S20, a flavoring material manufacturing step S30, a mixing and stirring step S40, And baking (S50).

상기 베이스 제조단계(S10)는 쿠키의 베이스 재료인 버터, 분당, 설탕, 생크림, 소금, 강력분 밀가루, 물엿 및 물을 혼합하는 과정으로, 생크림 100중량부에 버터 120~160중량부, 분당 40~80중량부, 설탕 50~90중량부, 소금 2~5중량부, 강력분 밀가루 10~30중량부, 물엿 20~40중량부, 물 20~40중량부를 혼합하여 잘 섞이도록 교반하는 것이다.The base preparation step (S10) is a step of mixing the butter, the sugar, the cream, the salt, the flour, the millet and the water, which are the base materials of the cookie, with 120 to 160 parts by weight of butter, 50 to 90 parts by weight of sugar, 2 to 5 parts by weight of salt, 10 to 30 parts by weight of strong flour, 20 to 40 parts by weight of starch syrup and 20 to 40 parts by weight of water are mixed and agitated while stirring well.

여기서, 최적의 배합비율은 생크림 생크림 100중량부에 버터 140중량부, 분당 60중량부, 설탕 70중량부, 소금 3중량부, 강력분 밀가루 20중량부, 물엿 28중량부, 물 30중량부를 혼합하여 잘 섞이도록 교반하는 것이다.Here, the optimal blending ratio is as follows: 140 parts by weight of butter, 60 parts by weight of sugar, 70 parts by weight of sugar, 3 parts by weight of salt, 20 parts by weight of strong flour, 28 parts by weight of starch syrup and 30 parts by weight of water are mixed with 100 parts by weight of fresh cream cream It stirs well even if it mixes well.

이때, 상기 강력분 밀가루를 혼합하는 이유는 종래의 쿠키 제조방법에 있어서, 대부분 첨가되는 베이스 재료의 점성유지 등을 위해 계란이 사용되는데, 취식자에 따라 계란 특유의 비린내로 인하여 취식을 꺼려하는 경우가 많아 이를 대체하기 위한 것이다.At this time, the reason for mixing the high-strength flour is that, in the conventional method for producing cookies, an egg is used for viscosity maintenance of the base material to which most of the base material is added. However, There is plenty to replace this.

또한, 첨가되는 향미재료의 고유의 맛과 향에 영향을 미치지 않도록 계란대신 강력분 밀가루를 사용하게 된다.In addition, strong flour is used instead of eggs so as not to affect the inherent taste and flavor of the added flavor material.

이는 강력분은 박력분에 비해 단백질 함량이 높기 때문에 유지방성분인 버터 및 생크림을 혼합할 때 유분리 현상을 방지하기 위한 것이며, 후에 혼합될 향미재료에 포함되는 수분에 의한 유분리 현상 또한 방지하기 위한 것이다.This is to prevent the oil separation phenomenon when mixing butter and fresh cream, which are milk fat components, because the protein content is higher than that of the pulp powders, and also to prevent oil separation due to moisture contained in the flavor materials to be mixed later.

상기 베이스 제조단계(S10) 후 적용되는 혼합파우더 제조단계(S20)는 박력분 밀가루 100중량부에 베이킹파우더 1~3중량부를 혼합한 후, 실온에서 1~2시간 유지한 후 메쉬망을 구비하는 채에 쳐서 준비하게 된다.In the mixed powder production step (S20) after the base manufacturing step (S10), 1 to 3 parts by weight of a baking powder is mixed with 100 parts by weight of flour powder, and the mixture is maintained at room temperature for 1 to 2 hours. .

이때, 박력분 밀가루 100중량부에 베이킹파우더 1~3중량부를 혼합하는 것은 최적의 발포효과를 유지하기 위한 것으로 베이킹파우더를 1중량부 보다 적게 혼합할 경우 발포효과가 떨어져 완성된 쿠키의 식감이 딱딱하게 되며, 3중량부 보다 많이 혼합될 경우 과하게 발포되어 바삭한 식감이 저하되기 때문이다.When 1 part by weight of the baking powder is mixed with 100 parts by weight of the wheat flour, the optimum foaming effect is maintained. When the baking powder is mixed with less than 1 part by weight, the foaming effect becomes poor and the texture of the finished cookie becomes hard And if mixed more than 3 parts by weight, it is excessively foamed and crispy texture is deteriorated.

상기 단계(S20) 후 향미재료 제조단계(S30)을 거치게 되는데 향미재료는 쿠키의 맛과 향을 유지하기 위한 것으로 증숙고구마, 증숙단호박, 증숙당근, 대파, 마늘, 생강 중 어느 하나 이상을 혼합하여 준비하거나, 단독으로 가공하여 준비하는 것이다.The flavor material is used to maintain the flavor and aroma of the cookie. The flavor ingredient is prepared by mixing at least one of cooked potatoes, cooked squash, cooked carrots, green onions, garlic, and ginger It is prepared or prepared by processing alone.

여기서 고무마, 단호박, 당근의 경우 증숙과정을 거치게 되는데, 이는 생물을 사용할 경우 갈변되어 쿠키의 색상이 나빠지거나, 생물로서 포함되는 수분에 의해 쿠키를 구을 때, 익는 속도가 맞지 않아 설익는 문제를 해결하기 위한 것이다.Here, rubber, squash, and carrots are steamed, which causes the color of the cookies to become discolored when the organism is used, or when the cookie is cooked by the moisture contained in the organism, the ripening speed is not correct. .

상기 향미재료 제조단계(S30) 후 혼합교반 단계(S40)를 거치게 되는데, 이때에는 앞선 단계(S10) 내지 (S30)단계에서 제조된 분말 및 향미재료를 혼합하게 된다.After the flavor material preparation step (S30), a mixing and stirring step (S40) is performed. At this time, the powders and flavor materials produced in the preceding steps (S10 to S30) are mixed.

보다 상세하게 설명하면, 혼합파우더 제조단계(S20)에서 제조된 혼합파우더 100중량부에 베이스 제조단계(S10)에서 제조된 베이스 분말 180중량부 내지 260중량부와 향미재료 제조단계(S30)에서 제조된 향미재료 30중량부 내지 60중량부를 혼합한 후 교반하는 것이다.In more detail, 180 parts by weight to 260 parts by weight of the base powder prepared in the base preparation step (S10) and 100 parts by weight of the mixture prepared in the flavoring material preparation step (S30) are mixed with 100 parts by weight of the mixed powder prepared in the mixed powder production step (S20) 30 parts by weight to 60 parts by weight of the flavor ingredient is mixed and stirred.

이때, 교반기를 이용하여 에어레이션(aeration) 하게 되는 것이다.At this time, aeration is performed using a stirrer.

상기 혼합교반 단계(S40) 후 성형 및 굽는 단계(S50)를 거치게 되는데, 데포지터를 이용하여 쿠킹팬에 짜주어 성형하고, 175℃에서 25분 동안 가열하여 완성하게 되는 것이다.After the mixing and stirring step (S40), a forming and baking step (S50) is performed. The molding and squeezing step (S50) are performed by kneading in a cooking pan using a defoamer and heating at 175 DEG C for 25 minutes.

이때, 175℃에서 25분간 가열하는 이유는 향미재료인 농산물에 포함된 수분을 없애고 쿠키를 고루 익히기 위한 것이며, 수분을 함유한 생물 농산물을 혼합하기 때문에 일반 쿠키를 굽는 시간보다 길게 유지해야 하는 것이다.At this time, the reason for heating at 175 ° C for 25 minutes is to remove the moisture contained in the agricultural product, which is a flavor material, to cook the cookie well, and to keep the ordinary cookie longer than the baking time because it mixes the bioproducts containing moisture.

이와 같은 방법에 의해 본 발명의 건강쿠키의 제조방법을 제공할 수 있으며, 이를 이용하여 본 발명에 따른 건강쿠키를 제공할 수 있는 것이다.The method of the present invention can provide a method for manufacturing a health cookie by using such a method, and can provide a health cookie according to the present invention.

S10 : 베이스 제조단계
S20 : 혼합파우더 제조단계
S30 : 향미재료 제조단계
S40 : 혼합교반 단계
S50 : 성형 및 굽는 단계S10: Base manufacturing step
S20: Mixed powder manufacturing step
S30: Flavor material manufacturing step
S40: mixing agitation step
S50: molding and baking step

Claims (5)

건강쿠키의 제조방법에 있어서,
생크림 100중량부에 버터 120~160중량부, 분당 40~80중량부, 설탕 50~90중량부, 소금 2~5중량부, 강력분 밀가루 10~30중량부, 물엿 20~40중량부 및 물 20~40중량부를 혼합하는 베이스 제조단계(S10);와
상기 베이스 제조단계(S10) 후 박력분 밀가루 100중랑부에 베이킹파우더 1~3중량부를 혼합하여 혼합파우더를 제조하는 혼합파우더 제조단계(S20);와
상기 혼합파우더 제조단계(S20) 후 증숙고구마, 증숙단호박, 증숙당근, 대파, 마늘, 생강 중 어느 하나 이상을 혼합하거나, 단독으로 가공하여 준비하는 향미재료 제조단계(S30);와
상기 혼합파우더 제조단계(S20)에서 제조된 혼합파우더 100중량부에 베이스 단계(S10)에서 제조된 베이스 180~260중량부 및 향미재료 30~60중량부를 혼합하여 교반하는 혼합교반 단계(S40) 및
성형 및 굽는 단계(S50)로 구성되는 것을 특징으로 하는 건강쿠기의 제조방법.
A method for producing a healthy cookie,
The present invention relates to a process for producing a fresh cream, which comprises 120 to 160 parts by weight of butter, 40 to 80 parts by weight of butter, 50 to 90 parts by weight of sugar, 2 to 5 parts by weight of salt, 10 to 30 parts by weight of strong flour, 20 to 40 parts by weight of starch syrup, To 40 parts by weight of a base (S10); and
(S20) a step of preparing a mixed powder by mixing 1 to 3 parts by weight of a baking powder with a flour 100 of a ground flour 100 after the base preparation step (S10);
(S30) a flavor material preparation step (S30) of mixing or separately processing at least one of steamed sweet potatoes, cooked squash, steamed carrots, green onion, garlic, and ginger after the mixed powder production step (S20)
Mixing and stirring step (S40) for mixing and stirring 180 to 260 parts by weight of the base prepared in the base step (S10) and 30 to 60 parts by weight of the flavoring material to 100 parts by weight of the mixed powder produced in the mixed powder manufacturing step (S20)
And a forming and baking step (S50).
제 1항에 있어서,
상기 베이스 제조단계(S10)의 베이스의 최적의 배합비율은 생크림 100중량부에 버터 140중량부, 분당 60중량부, 설탕 70중량부, 소금 3중량부, 강력분 밀가루 20중량부, 물엿 28중량부 및 물 30중량부를 혼합하는 것을 특징으로 하는 건강쿠키의 제조방법.
The method according to claim 1,
The optimal mixing ratio of the base in the base preparation step (S10) is such that 140 parts by weight of butter, 60 parts by weight of sugar, 70 parts by weight of sugar, 3 parts by weight of salt, 20 parts by weight of strong flour, 28 parts by weight of starch syrup And 30 parts by weight of water are mixed.
제 1항에 있어서,
상기 혼합파우더 제조단계(S20)는 박력분 밀가루와 베이킹파우더를 혼합한 후 실온에서 1~2시간 유지한 후 메쉬망을 구비하는 채에 쳐서 준비하는 것을 특징으로 하는 건강쿠키의 제조방법.
The method according to claim 1,
The method for manufacturing a health cookie according to claim 1, wherein the mixed powder is prepared by mixing flour and baking powder at room temperature for 1 to 2 hours and then kneading the mixture with a mesh net.
제 1항에 있어서,
상기 성형 및 굽는 단계(S50)는 데포지터를 이용하여 쿠킹팬에 짜주어 성형하고, 175℃에서 25분동안 가열하는 것을 특징으로 하는 건강쿠기의 제조방법.
The method according to claim 1,
Wherein the forming and baking step (S50) is performed by kneading in a cooking pan using a defoamer and heating at 175 DEG C for 25 minutes.
건강쿠키에 있어서,
상기 제 1항의 제조방법에 의해 제조되는 것을 특징으로 하는 건강쿠키.
For health cookies,
A health cookie produced by the method of claim 1.
KR1020160113744A 2016-09-05 2016-09-05 Healthy cookie and method make it KR20180026877A (en)

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