KR20190050117A - Sea tangle cookies for Pregnant Women and peparation method threreof - Google Patents
Sea tangle cookies for Pregnant Women and peparation method threreof Download PDFInfo
- Publication number
- KR20190050117A KR20190050117A KR1020170145327A KR20170145327A KR20190050117A KR 20190050117 A KR20190050117 A KR 20190050117A KR 1020170145327 A KR1020170145327 A KR 1020170145327A KR 20170145327 A KR20170145327 A KR 20170145327A KR 20190050117 A KR20190050117 A KR 20190050117A
- Authority
- KR
- South Korea
- Prior art keywords
- kelp
- cookie
- powder
- sugar
- cookies
- Prior art date
Links
- 235000014510 cooky Nutrition 0.000 title claims abstract description 72
- 238000000034 method Methods 0.000 title claims abstract description 27
- 241000512259 Ascophyllum nodosum Species 0.000 claims abstract description 79
- 230000000694 effects Effects 0.000 claims abstract description 12
- 235000013305 food Nutrition 0.000 claims abstract description 8
- 239000000843 powder Substances 0.000 claims description 58
- 235000000346 sugar Nutrition 0.000 claims description 41
- 235000014121 butter Nutrition 0.000 claims description 9
- 235000013312 flour Nutrition 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- 150000003839 salts Chemical class 0.000 claims description 9
- 241000209140 Triticum Species 0.000 claims description 5
- 235000021307 Triticum Nutrition 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 230000008014 freezing Effects 0.000 claims description 4
- 238000007710 freezing Methods 0.000 claims description 4
- 235000012470 frozen dough Nutrition 0.000 claims description 4
- 239000004480 active ingredient Substances 0.000 claims description 3
- 238000004898 kneading Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 206010010774 Constipation Diseases 0.000 abstract description 12
- 238000004519 manufacturing process Methods 0.000 abstract description 9
- 235000015097 nutrients Nutrition 0.000 abstract description 4
- 239000013589 supplement Substances 0.000 abstract description 3
- 239000011149 active material Substances 0.000 abstract 1
- 230000015572 biosynthetic process Effects 0.000 abstract 1
- 238000003786 synthesis reaction Methods 0.000 abstract 1
- 238000006243 chemical reaction Methods 0.000 description 18
- 230000003247 decreasing effect Effects 0.000 description 12
- 230000004044 response Effects 0.000 description 12
- 239000003760 tallow Substances 0.000 description 12
- 239000000796 flavoring agent Substances 0.000 description 11
- 235000019634 flavors Nutrition 0.000 description 11
- 235000013325 dietary fiber Nutrition 0.000 description 8
- 238000010586 diagram Methods 0.000 description 7
- 230000001953 sensory effect Effects 0.000 description 7
- 238000012360 testing method Methods 0.000 description 7
- 238000013461 design Methods 0.000 description 6
- 238000005457 optimization Methods 0.000 description 6
- 238000004458 analytical method Methods 0.000 description 5
- 239000000523 sample Substances 0.000 description 5
- 230000013872 defecation Effects 0.000 description 4
- 241001474374 Blennius Species 0.000 description 3
- 229960001126 alginic acid Drugs 0.000 description 3
- 235000010443 alginic acid Nutrition 0.000 description 3
- 229920000615 alginic acid Polymers 0.000 description 3
- 239000000783 alginic acid Substances 0.000 description 3
- 150000004781 alginic acids Chemical class 0.000 description 3
- 239000002131 composite material Substances 0.000 description 3
- 230000007423 decrease Effects 0.000 description 3
- 235000013601 eggs Nutrition 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 230000035935 pregnancy Effects 0.000 description 3
- 238000005211 surface analysis Methods 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 102000002322 Egg Proteins Human genes 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 2
- IAJILQKETJEXLJ-UHFFFAOYSA-N Galacturonsaeure Natural products O=CC(O)C(O)C(O)C(O)C(O)=O IAJILQKETJEXLJ-UHFFFAOYSA-N 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 235000016127 added sugars Nutrition 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 230000001419 dependent effect Effects 0.000 description 2
- 235000013345 egg yolk Nutrition 0.000 description 2
- 210000002969 egg yolk Anatomy 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 235000002639 sodium chloride Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 244000153885 Appio Species 0.000 description 1
- 235000010591 Appio Nutrition 0.000 description 1
- 240000005528 Arctium lappa Species 0.000 description 1
- 235000003130 Arctium lappa Nutrition 0.000 description 1
- 235000008078 Arctium minus Nutrition 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 241000238421 Arthropoda Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- AEMOLEFTQBMNLQ-AQKNRBDQSA-N D-glucopyranuronic acid Chemical compound OC1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-AQKNRBDQSA-N 0.000 description 1
- AEMOLEFTQBMNLQ-VANFPWTGSA-N D-mannopyranuronic acid Chemical compound OC1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@@H]1O AEMOLEFTQBMNLQ-VANFPWTGSA-N 0.000 description 1
- 206010018498 Goitre Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 241000199919 Phaeophyceae Species 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 241001017595 Saccharina longissima Species 0.000 description 1
- 244000228451 Stevia rebaudiana Species 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 235000021329 brown rice Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 230000002860 competitive effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000005202 decontamination Methods 0.000 description 1
- 230000003588 decontaminative effect Effects 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 235000001916 dieting Nutrition 0.000 description 1
- 230000037228 dieting effect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 102000038379 digestive enzymes Human genes 0.000 description 1
- 108091007734 digestive enzymes Proteins 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000029142 excretion Effects 0.000 description 1
- 238000013401 experimental design Methods 0.000 description 1
- 238000003050 experimental design method Methods 0.000 description 1
- 210000003754 fetus Anatomy 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000002657 fibrous material Substances 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 229940097043 glucuronic acid Drugs 0.000 description 1
- 201000003872 goiter Diseases 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- 230000006651 lactation Effects 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 230000027939 micturition Effects 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 235000012459 muffins Nutrition 0.000 description 1
- 201000008383 nephritis Diseases 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000013433 optimization analysis Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 230000002572 peristaltic effect Effects 0.000 description 1
- 238000001050 pharmacotherapy Methods 0.000 description 1
- 230000037081 physical activity Effects 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 235000013406 prebiotics Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 230000007480 spreading Effects 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 238000000551 statistical hypothesis test Methods 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Images
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
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
- A23G3/0006—Manufacture or treatment of liquids, pastes, creams, granules, shred or powder
-
- 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
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
- A23G3/0019—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
-
- 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
- A23V2200/32—Foods, ingredients or supplements having a functional effect on health having an effect on the health of the digestive tract
-
- 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
- A23V2300/20—Freezing
-
- 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
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
본 발명은 임신부 및 수유부의 배변활동 개선용 다시마쿠키 및 이의 제조방법에 관한 것이다.The present invention relates to a seaweed cookie for improving the defecation activity of pregnant and lactating women and a method for producing the same.
다시마(Laminaria longissima)는 갈조 식물군 중 다시마과에 속하며, 동의보감에는 ‘곤포’라 하여 신체의 저항성을 높여주고, 노폐물의 배설을 촉진하며, 고혈압, 동맥경화, 갑상선종, 신장염에 효과가 있을 뿐 아니라 암세포의 증식을 억제하고, 노화를 예방하는 건강장수식품으로 기록되어 있다(Cho HS 등 2006). 건조 다시마의 일반 성분은 수분 12.3%, 지질 1.1%, 단백질 7.4%, 회분 34%, 탄수화물 45.2%, 식이섬유가 27.6%로 우수한 수용성 식이섬유 소재로 육류의 소비가 많은 현대 식생활의 균형을 유지할 수 있게 해주며, 칼륨, 나트륨, 칼슘, 마그네슘 등의 알칼리성 금속이온을 풍성하게 함유하고 있는 훌륭한 무기질 급원이다(National Federation of Fisheries Cooperative 2000). 또한, 다시마는 인체의 소화효소에 분해되지 않는 식이섬유인 알긴산(alginic acid)을 풍부하게 함유하고 있는데, 알긴산은 갈조류의 세포벽을 구성하는 성분으로 만뉴론산(mannuronic acid)과 글루쿠론산(glucuronic acid)으로 형성된 복합 다당류이다(Choi JH 등 1986). 다시마에 많이 함유된 수용성 섬유질은 불용성 섬유질에 비해 보수력이 크고 겔 형성으로 점도가 높아지므로 포만감을 주고 영양소의 소화, 흡수를 지연시킬 뿐 아니라 (Torsdottir I 등 1991) 다시마의 주성분인 알긴산은 장내 세균 중 유해미생물의 증식을 억제하고(Hidaka 등 1986) 비피도박테리움(Bifidobaterium)과 락토바실러스(Lactobacillus)와 같은 유익한 균의 증식을 촉진함으로서 변비 예방 및 다이어트에도 탁월한 효능을 보이고 있다(Kuda 등 1992). 장의 연동운동을 촉진하고 유산균을 증식시켜 정장작용을 하는 프리바이오틱스는 식이섬유에 상당량 함유되어 있는데, 다시마는 이러한 식이 섬유소가 충분히 함유되어 있을 뿐 아니라(Hikada H 등 1986) 임신부에게 추가로 권장하는 마그네슘, 요오드, 엽산 등이 풍부하다. Laminaria longissima belongs to the seaweed family of the arthropods, and Dongwoo Bohwa is called 'packing' to increase the resistance of the body, promote the excretion of waste products, and is effective for hypertension, arteriosclerosis, goiter and nephritis, (Cho HS et al., 2006). The general ingredients of dried sea tangle are 12.3% moisture, 1.1% lipid, 7.4% protein, 34% ash, 45.2% carbohydrate and 27.6% dietary fiber. (National Federation of Fisheries Cooperative 2000), which is rich in alkaline metal ions such as potassium, sodium, calcium and magnesium. In addition, kelp is rich in alginic acid, a dietary fiber that can not be degraded by the digestive enzymes of the human body. Alginic acid is a constituent of the cell wall of brown algae, and mannuronic acid and glucuronic acid ) (Choi JH et al., 1986). The water-soluble fibrous material contained in the kelp is more water-soluble than the insoluble fiber, and the viscosity of the gel increases, so it gives a feeling of saturation and delays digestion and absorption of nutrients (Torsdottir I et al. 1991). Alginic acid, (Hidaka et al., 1986) have shown remarkable efficacy in preventing constipation and dieting by promoting the proliferation of beneficial bacteria such as Bifidobaterium and Lactobacillus (Kuda et al., 1992). Prebiotics, which promote the peristaltic movement of the intestines and proliferate lactic acid bacteria, are contained in dietary fiber in a considerable amount. Not only is kelp sufficient for such dietary fiber (Hikada H et al., 1986) Magnesium, iodine, and folic acid.
한편, 임신부에게서 흔히 나타나는 변비는 하복부에 가해지는 자궁 압력의 증가로 임신 후반기에 더 많이 발생한다. 이러한 변비는 임신으로 나타나는 정상적인 과정이라 해도 산모에 따라서는 태아의 건강이나 발육에 영향을 줄 수 있다(Choi BS 등 2003).On the other hand, constipation, which is common in pregnant women, occurs more frequently in the second half of pregnancy due to increased uterine pressure on the lower abdomen. These constipation may be a normal course of pregnancy, but may affect the health and development of the fetus, depending on the mother (Choi BS et al., 2003).
임신부 또는 수유부에게서 흔히 나타나는 변비는 신체활동 저하나 식이섬유 섭취가 불충분하여 야기되는 1차적 유형의 변비이며, 이러한 변비는 약물치료법 외에 식이섬유 보충과 같은 식사요법으로 증세를 완화할 수 있으므로, 본 발명은 다시마가 갖는 우수한 천연 생리활성물질을 활용하고 간편하게 섭취함으로써 임신부및 수유부의 변비 완화 및 영양소를 보충할 수 있는 다시마 분말을 함유하는 쿠키 및 이의 제조 방법을 제공하고자 한다.Constipation, which is common in pregnant or lactating women, is a primary type of constipation caused by insufficient physical activity or dietary fiber intake. Such constipation can alleviate the symptoms by eating a diet such as dietary fiber supplement besides pharmacotherapy, Is to provide a cookie containing a kelp powder which can relieve constipation and replenish nutrients of a pregnant woman and a lactating part by utilizing the excellent natural physiologically active substance of the kelp and taking it easily, and a manufacturing method thereof.
본 발명은 버터, 설탕, 소금 및 계란을 혼합하고 믹싱하여 크림화하는 단계; 상기 크림화된 혼합물에 밀가루, 베이킹 파우더 및 다시마 가루를 혼합한 후 반죽하는 단계; 상기 반죽을 쿠키 틀에 넣고 밀봉하여 20 내지 24시간 동안 냉동시키는 단계; 및 상기 냉동된 반죽을 균일하게 자른 후 180℃ 오븐에서 10 내지 15분간 굽는 단계를 포함하는 임신부 및 수유부의 배변활동 증가용 다시마쿠키 제조방법을 제공한다.The present invention relates to a process for the production of a mixture of butter, sugar, salt and egg, Mixing the creamed mixture with wheat flour, baking powder and kelp powder, and kneading; Placing the dough in a cookie mold and sealing and freezing for 20 to 24 hours; And baking the frozen dough uniformly in an oven at 180 ° C for 10 to 15 minutes. The present invention also provides a method of manufacturing a kelp cookie for increasing the activity of a pregnant woman and a lactation part.
본 발명은 상기 제조방법에 따라 제조된 임신부 또는 수유부의 배변활동 개선용 다시마쿠키를 제공한다.The present invention provides a kelp cookie for improving bowel activity of a pregnant or lactating part manufactured according to the above-described method.
또한, 본 발명은 상기 제조방법에 따라 제조된 다시마쿠키를 유효성분으로 함유하는 임신부 및 수유부의 배변활동 개선용 식품조성물을 제공한다.In addition, the present invention provides a food composition for improving the defecation activity of a pregnant woman and a lactating part which contains kelp cookies prepared according to the above-mentioned method as an active ingredient.
본 발명의 다시마쿠키 제조방법은 중심합성계획법으로 확인된 최적 조건으로, 상기 제조방법에 따른 다시마쿠키는 우수한 관능성을 나타내며, 간편한 방법으로 섭취가 가능함에 따라, 임신부 및 수유부의 배변활동을 개선하여 변비를 완화시키고, 우수한 천연 생리활성물질과 같은 영양소 보충이 가능한 임신부 및 수유부용 식품으로 제공될 수 있다.The kelp cookies according to the present invention exhibit excellent functionalities and can be ingested in a simple manner. Therefore, the kelp cookies of the present invention are improved in the defecation activities of pregnant women and lactating women Can be provided as a food for pregnant women and lactating women, which can alleviate constipation and provide nutritional supplements such as excellent natural bioactive substances.
도 1은 다시마(A)와 설탕(B)이 다시마쿠키의 기계적 및 이화학적 특성에 미치는 영향을 확인한 중첩등고선도(Pertubation plot) 결과이다.
도 2는 다시마(A)와 설탕(B)이 다시마쿠키의 관능적 특성에 미치는 영향을 확인한 중첩등고선도(Pertubation plot) 결과이다.
도 3은 최적의 다시마쿠키 제조조건을 확인하기 위해 공통된 부분의 중첩등고선도(Pertubation plot), 반응표면등고선도(response surface plot) 및 오버레이 플롯(overlay plot)을 확인한 결과이다.1 is a result of a superposition plot showing the effect of kelp (A) and sugar (B) on the mechanical and physico-chemical properties of kelp cookies.
2 is a result of a superposition plot showing the effect of kelp (A) and sugar (B) on the sensory characteristics of kelp cookies.
FIG. 3 is a result of confirming a superposition contour plot, a response surface plot and an overlay plot of a common portion in order to confirm an optimum kelp cookie manufacturing condition.
이하, 본 발명을 보다 상세하게 설명한다.Hereinafter, the present invention will be described in more detail.
본 발명자들은 임신부 및 수유부용 식품 및 이에 대한 개발이 전무함에 따라, 임신부와 수유부의 배변활동을 촉진시킴으로써 변비 완화시키고, 영양소를 보충할 수 있는 임신부 및 수유부용 식품을 개발하던 중 다시마를 이용한 쿠키 제조방법을 개발하였으며, 특히 상기 제조방법은 반응표면분석법을 이용하여 관능적으로 최적점을 갖는 다시마쿠키를 제공할 수 있음을 확인함으로써 본 발명을 완성하였다.The inventors of the present invention have developed foods for pregnant women and lactating women and have not developed them. Accordingly, the inventors have developed constipation by promoting defecation of pregnant women and lactating women, and developed foods for pregnant women and lactating women who can supplement nutrients, In particular, the present inventors have completed the present invention by confirming that the preparation method can provide a kelp cookie having a sensual optimum point using a reaction surface analysis method.
본 발명은 버터, 설탕, 소금 및 계란을 혼합하고 믹싱하여 크림화하는 단계; 상기 크림화된 혼합물에 밀가루, 베이킹 파우더 및 다시마 가루를 혼합한 후 반죽하는 단계; 상기 반죽을 쿠키 틀에 넣고 밀봉하여 20 내지 24시간 동안 냉동시키는 단계; 및 상기 냉동된 반죽을 균일하게 자른 후 180℃ 오븐에서 10 내지 15분간 굽는 단계를 포함하는 임신부의 배변활동 증가용 다시마쿠키 제조방법을 제공한다.The present invention relates to a process for the production of a mixture of butter, sugar, salt and egg, Mixing the creamed mixture with wheat flour, baking powder and kelp powder, and kneading; Placing the dough in a cookie mold and sealing and freezing for 20 to 24 hours; And baking the frozen dough uniformly in an oven at 180 ° C for 10 to 15 minutes.
상기 다시마쿠키는 쿠키 반죽 총 100 중량부에 대하여, 밀가루 35.9 내지 46.4 중량부, 설탕 14.2 내지 27.9 중량부, 소금 0.2 내지 0.24 중량부, 계란 8.0 내지 9.5 중량부, 베이킹 파우더 0.2 내지 0.24 중량부, 물 4.0 내지 4.7 중량부, 다시마 0.8 내지 4.7 중량부 및 버터 19.9 내지 23.7 중량부를 포함할 수 있다.The kelp cookie comprises 35.9 to 46.4 parts by weight of wheat flour, 14.2 to 27.9 parts by weight of sugar, 0.2 to 0.24 parts by weight of salt, 8.0 to 9.5 parts by weight of egg, 0.2 to 0.24 parts by weight of baking powder, 4.0 to 4.7 parts by weight, kelp 0.8 to 4.7 parts by weight and butter 19.9 to 23.7 parts by weight.
보다 상세하게 상기 다시마쿠키는 쿠키 반죽 100g에 대하여, 다시마 가루 2.49g 및 설탕 21.88g이 포함될 수 있다.More specifically, the kelp cookies may contain 2.49 g of kelp powder and 21.88 g of sugar, based on 100 g of cookie dough.
본 발명은 상기 제조방법에 따라 제조된 임신부 배변활동 개선용 다시마쿠키를 제공할 수 있다.The present invention can provide a kelp cookie for improving the bowel movement of a pregnant woman manufactured according to the above-described method.
또한, 본 발명은 상기 제조방법에 따라 제조된 다시마쿠키를 유효성분으로 함유하는 임신부 배변활동 개선용 식품조성물을 제공할 수 있다.In addition, the present invention can provide a food composition for improving micturition activity of a pregnant woman containing the kelp cookies prepared according to the above-described method as an active ingredient.
본 발명에 있어서, 반응표면분석법(response surface analysis method RSM)은 모든 독립변인의 각 수준들에 대한 요인 설계 실험을 실시하지 않고, 여러 독립변인들의 조합 효과를 추정하여 최적화하는 실험계획법으로 반응값에 영향을 주는 중요한 실험인자를 찾은 다음, 소수의 중요인자로 실험하여, 최적의 반응값을 찾아내는 분석법이다. 즉, 실험결과의 추정치들이 지나는 선이나 면을 반응표면이라 하고, 실험자의 관심영역에서 최적조건을 찾는 방법이다.In the present invention, the response surface analysis method (RSM) is an experimental design method that estimates and optimizes the combination effect of various independent variables without conducting factor design experiments for each level of all independent variables. It is an analytical method that finds the important experimental factors that affect and then finds the optimal reaction value by experimenting with a few important factors. In other words, the line or plane through which the estimates of the experimental results pass is called the reaction surface, and the optimum condition is found in the area of interest of the experimenter.
반응표면 실험계획법 중 최소의 실험으로 최적의 실험결과를 구하기 위해, 독립변수(실험인자)와 종속변수(반응)의 관계를 보다 세밀하게 분석할 수 있는 곡선회귀모형(2차다항회귀모형)의 회귀계수를 추정할 수 있는 효율적인 실험 설계 중 현재까지 가장 많이 사용되고 있는 것이 중심합성계획법(central composite design CCD)이며, 본 발명은 상기 중심합성계획법으로 확인된 최적의 다시마쿠키 제조방법을 제공하며, 상기 방법에 따른 다시마쿠키를 임신부 및 수유부용 건강기능성 식품으로 제공하는 기술이다.In order to obtain the best experimental results from the least experiments among the reaction surface design methods, a curve regression model (second-order polynomial regression model), which can more finely analyze the relationship between independent variables (experimental factors) and dependent variables Among the efficient experimental designs capable of estimating the regression coefficient, the central composite design CCD is the most widely used until now. The present invention provides a method for manufacturing an optimal kelp cookie confirmed by the central composite design method, It is a technique to provide kelp cookies according to methods as health functional foods for pregnant women and lactating women.
이하, 본 발명의 이해를 돕기 위하여 실시예를 들어 상세하게 설명하기로 한다. 다만 하기의 실시예는 본 발명의 내용을 예시하는 것일 뿐 본 발명의 범위가 하기 실시예에 한정되는 것은 아니다. 본 발명의 실시예는 당업계에서 평균적인 지식을 가진 자에게 본 발명을 보다 완전하게 설명하기 위해 제공되는 것이다.BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail with reference to the following examples. However, the following examples are intended to illustrate the contents of the present invention, but the scope of the present invention is not limited to the following examples. Embodiments of the present invention are provided to more fully describe the present invention to those skilled in the art.
<< 실험예Experimental Example 1> 재료 1> Material
제염 다시마 가루는 ㈜맑은들에서 구입하였고, 박력 밀가루(CJ CheilJedang Corp., Seoul, Korea), 무염버터(Seoulmilk, Seoul, Korea), 설탕(CJ CheilJedang Corp., Seoul, Korea), 계란(Younglim, Gyunggi), 베이킹 파우더(Sunin, Seoul, Korea) 및 소금(CJ CheilJedang Corp., Seoul, Korea)을 각각 구입하여 사용하였다.Seaweed flour was purchased from CLEAN Co., Ltd., and flour (CJ CheilJedang Corp., Seoul, Korea), unsalted butter (CJ CheilJedang Corp., Seoul, Korea) Gyunggi), baking powder (Sunin, Seoul, Korea) and salt (CJ CheilJedang Corp., Seoul, Korea) were purchased and used.
<실험예 2> 중심합성계획법(central composite design)Experimental Example 2: Central composite design
다시마 쿠키 특성에 영향을 줄 수 있는 제염 다시마 가루(X1), 설탕(X2) 첨가량을 2개의 독립변수로 설정하였으며, 첨가량 최소 및 최대의 범위는 예비실험을 거쳐 다시마 가루는 2 ~ 10 g, 설탕은 30 ~ 70 g 으로 설정하였다. 종속변수로는 색도(L, a, b), 경도, 퍼짐성, 수분 함량 및 관능검사(색, 향, 맛, 식감, 외관, 전반적인 기호도)를 실시하고 측정하였다. 중심합성계획법에 의한 실험점은 정중앙점(0.0)과 ± α점(Axial Point), ± 1 level 점(Factorial Point)으로 이루어지며 모델설정 및 적합결여검증을 위한 2개의 반복점을 포함하여 10개의 실험점이 설정되었다(Sin JH 등 2008). The amount of added kelp powder (X1) and sugar (X2), which can affect the characteristics of kelp cookies, were set as two independent variables. The minimum and maximum ranges of addition were 2 ~ 10g, Was set to 30 to 70 g. (L, a, b), hardness, spreadability, moisture content and sensory evaluation (color, flavor, taste, appearance, overall acceptability) were measured and measured as dependent variables. Experimental points based on the central synthetic programming method are composed of a center point (0.0), a ± α point (Axial Point), and a ± 1 level point (Factorial Point) An experimental site was set up (Sin JH et al. 2008).
중심합성계획법에서 측정된 데이터로 2차 회귀모형을 추정하고, 추정된 회귀모형이 반응을 설명하는데 적합한지 판단하기 위해, 회귀계수의 유의성 검정, 전체 모델의 유의성 검정, 모형의 적합성 검정, 회귀모형의 설명력 등을 통계적 유의성 검정을 실시하여 신뢰성 있는 2차 회귀모형을 구한 후, 최적값을 도출하기 위해 정상점(stationary point) 분석을 진행하였다. 정상점은 반응표면분석에서 반응이 증가하다가 감소하거나, 또는 감소하다가 증가하는 변곡점으로 반응 최대점 또는 반응 최소점이거나 최소점도 최대점도 아닌 안장점(saddle point) 중 하나이다. In order to determine whether the estimated regression model is appropriate to explain the response, we use the significance test of the regression coefficient, the significance test of the whole model, the fitness of the model, the regression model And statistical significance test was performed to obtain a reliable quadratic regression model. Then, a stationary point analysis was conducted to derive the optimal value. The steady-state point is one of the saddle points, which is the reaction maximum point or the reaction minimum point or not the minimum viscosity maximum point as the inflection point which increases or decreases while the reaction increases in the reaction surface analysis.
또한, 정상점 주변의 반응값 탐색을 위한 정준분석(canonical analysis)의 수치최적화(numerical optimization)와 그래프최적화(graphical optimization)를 위해 등고선도(contour plot), 중첩등고선도(perturbation plot), 반응표면도(response surface plot) 분석을 수행하였다.In addition, a contour plot, a nested contour plot, and a response surface for numerical optimization and graphical optimization of a canonical analysis for searching a reaction value around a normal point, Response surface plot analysis was performed.
<< 실시예Example 1> 1> 다시마 가루Kelp powder 첨가 adding 쿠기Cooking 제조 Produce
제염 다시마 가루를 첨가한 쿠키 반죽의 배합은 표 1과 같은 재료와 분량으로 AACC method 10-53.01(AACC 1995) 방법을 참고하여 제조하였다.The composition of the cookie dough added with the decontamination tallow powder was prepared by referring to the method of AACC method 10-53.01 (AACC 1995) in the same material and amount as in Table 1.
먼저, 계량된 버터를 핸드믹서기(Model HB-125, Sanshui Hop Shing Metal & Plastic Manufactory Limited., Foshan, China)로 2단에서 1분간 부드럽게 한 후 설탕, 소금을 3회에 걸쳐 나누어 넣고 4단에서 2분간, 달걀 노른자를 넣은 후 1분간 작동시켜 크림화하였으며, 혼합하는 동안 믹싱 볼에 붙은 쿠키 크림을 3차례에 걸쳐 긁어내 균일하게 만들었다. 완성된 크림에 3회 체에 내린 박력 밀가루와 베이킹파우더, 다시마 가루를 1단으로 10초 동안 가볍게 혼합하여 반죽하였고, 완성된 반죽을 40mm× 40mm× 300mm Bar 모양의 쿠키 틀에 넣고 밀봉하여 -18℃에서 24시간 동안 냉동시켰다. 이후 냉동된 반죽을 꺼내 40mm × 40mm× 7mm로 균일하게 자른(10± 0.5g)후 베이킹 팬에 올리고 180℃로 예열해 둔 컨벡션 오븐(FDO-7102, Daeyoung Co., Anshan, Korea)에서 14분간 구웠다. 구운 쿠키는 1시간 동안 실온에서 냉각시킨 후 지퍼 백에 담아 포장하고, 21~23℃에서 24시간 후에, 이를 시료로하여 기계적 특성, 이화학적 검사 및 관능검사를 수행하였다.First, the weighed butter was softened in the second stage with a hand mixer (Model HB-125, Sanshui Hop Shing Metal & Plastic Manufactory Limited, Foshan, China) for 1 minute and then divided into 3 portions of sugar and salt. For 2 minutes, the egg yolk was put into the bowl and then the cream was made to work for 1 minute. During the mixing, the cookie cream on the mixing bowl was scraped and homogenized three times. The finished flour, baking powder, and kelp powder were mixed lightly for 10 seconds, and the finished dough was placed in a 40 mm × 40 mm × 300 mm bar-shaped cookie mold and sealed -18 ≪ / RTI > for 24 hours. Then, the frozen dough was taken out and cut into 40 mm × 40 mm × 7 mm uniformly (10 ± 0.5 g), placed on a baking pan and heated in a convection oven (FDO-7102, Daeyoung Co., Anshan, Korea) I baked it. The baked cookies were cooled at room temperature for 1 hour, packed in a zipper bag, and after 24 hours at 21 ~ 23 ℃, the mechanical properties, physicochemical and sensory tests were performed.
No.Sample
No.
(g)Butter
(g)
(g)Egg yolk
(g)
(g)Baking powder
(g)
(g)Water
(g)
(g)Salt
(g)
<< 실시예Example 2> 2> 다시마 가루Kelp powder 첨가 쿠키의 이화학적 특성 확인 Identification of physicochemical properties of added cookies
1. 색도1. Chromaticity
다시마 분말 첨가 쿠키의 표면색은 color difference meter(Colorimeter CR-300, Minolta CO., Tokyo, Japan)를 사용하여 표준백판(L:93.44, a:1.61, b:3.08)으로 보정하고 L값(명도; lightness), a값(적색도; redness), b값(황색도; yellowness)을 측정하였으며, 한 시료 당 3회 반복 측정 후 평균값으로 나타내었다.The surface color of the cooked kelp added with kelp powder was corrected with a color difference meter (Colorimeter CR-300, Minolta Co., Tokyo, Japan) with a standard white plate (L: 93.44, a: 1.61, b: 3.08) lightness, a value (redness), and b value (yellowness) were measured, and they were expressed as a mean value after three repeated measurements per sample.
그 결과, 표 2와 같이 명도(L)의 범위는 40.34~58.31, 적색도(a)는 -1.73~ 0.64, 황색도(b)는 11.75~19.28로 나타났다. 명도는 표 3과 같이 각 요인이 독립적으로 작용하는 선형(Linear model)이 선정되었고, p-value가 <0.0001로 유의한 결과를 나타내었다. 또한, 도 1을 참고하면 다시마 가루와 설탕의 첨가량이 증가할수록 명도가 감소하였다. As a result, the range of lightness (L) was 40.34 to 58.31, the redness (a) was -1.73 to 0.64, and the yellowness (b) was 11.75 to 19.28 as shown in Table 2. As shown in Table 3, the linearity of each factor was independent and the p-value was <0.0001. Also, referring to FIG. 1, as the amount of added tallow powder and sugar increased, the lightness decreased.
적색도 및 황색도는 표 3 및 도 1과 같이 p-value는 0.0014(p<0.01), 0.0019(p<0.01)로 유의한 결과를 나타내었다. 적색도는 다시마 가루의 첨가량이 증가할수록, 설탕의 첨가량이 감소할수록 감소하였고, 황색도는 다시마와 설탕의 첨가량이 증가할수록 감소하였다. R2 값은 명도, 적색도 및 황색도 각각 0.9465, 0.8463 및 0.8321로 높은 신뢰도를 나타내는 것이 확인됨에 따라, 모델의 적합성이 인정되었다. As shown in Table 3 and FIG. 1, the redness and yellowness of the p-value were 0.0014 ( p <0.01) and 0.0019 ( p <0.01), respectively. Redness decreased with increasing amount of added tallow powder, decreased with decreasing amount of sugar, and yellowness decreased with increasing amount of tallow and sugar. As the R 2 values were confirmed to show high reliability of 0.9465, 0.8463 and 0.8321 for brightness, redness, and yellowness, the suitability of the model was confirmed.
중첩등고선도 및 반응표면등고선도 분석 결과, 다시마 가루의 첨가량이 증가할 때 명도, 적색도, 황색도 모두 크게 감소하여 쿠키 색도에 가장 큰 영향을 미치는 요인으로 나타났다. 이는 다시마 가루 첨가 발아현미쿠키(Pyo SJ 등 2010)와 세발나물 첨가 쌀 머핀(Kim DS 등 2016)의 연구에서처럼 다시마 가루 자체의 명도, 적색도, 황색도가 낮아 이로 인해 다시마 가루 첨가량이 증가할수록 쿠키의 색도를 전체적으로 감소시키는 것으로 보여 진다. 이외에 쿠키의 색은 일정한 조건 하에서 주로 당에 의한 영향이 크고, 특히 환원당에 의한 비효소적 갈변인 마이야르(Maillard) 반응과 열에 불안정한 당에 의한 카라멜화 반응에 의해 가장 큰 영향을 받기 때문인(Park 등 2005)것으로 사료된다.As a result of the overlap contour map and the reaction surface contour map, the brightness, redness, and yellowness decreased significantly when the added amount of kelp powder increased. This is because the brightness, redness and yellowness of the kelp powder itself are low as in the study of germinated brown rice cooked with kelp powder (Pyo SJ, 2010) and rice muffin added with celery root powder (Kim DS 2016) As a whole. ≪ / RTI > In addition, the color of cookies is largely affected by sugars under certain conditions, and is most influenced by the Maillard reaction, a nonenzymatic browning by reducing sugar, and the caramelization reaction by heat-labile sugars (Park 2005).
2. 경도2. Hardness
경도는 Texture analyser(TA-XT, Express v2.1, London, England)를 이용해 3회 반복 측정한 후 수치를 얻어 평균값을 구하였다. Texture analyser의 조건은 pre test speed: 2.0 mm/sec, test speed: 0.5 mm/sec, returen speed: 0.5 mm/sec, trigger force : 5.0 g, test distance 3.0 mm, one cycle test로 수행되었으며(Pyo 등 2010), 프로브(probe)는 2.0 mm의 실린더 타입으로 하였다.The hardness was measured three times using a texture analyzer (TA-XT, Express v2.1, London, England), and the values were obtained and the average values were obtained. The texture analyzer conditions were pre-test speed of 2.0 mm / sec, test speed of 0.5 mm / sec, returen speed of 0.5 mm / sec, trigger force of 5.0 g, test distance of 3.0 mm, 2010), and the probe was a 2.0 mm cylinder type.
그 결과, 표 2 및 표 3과 같이 경도는 765.35~3706.16g/cm2의 범위로 확인되었으며, 2FI 모델이 선정되었다. p-value는 0.0167(p<0.05)로 유의한 결과를 나타내었다. 또한, 도 1과 같은 중첩등고선도 및 반응표면등고선도 분석결과, 다시마 가루와 설탕의 첨가량이 증가할수록 경도가 증가하였으며 특히 설탕의 첨가량이 다시마 쿠키의 경도에 큰 영향을 미치는 것으로 나타났다. R2 값은 0.9297로 신뢰도 또한 매우 높아 모델의 적합성이 인정되었다. 설탕의 함량을 조절하여 다시마 쿠키의 경도를 조절할 수 있을 것으로 사료된다.As a result, as shown in Table 2 and Table 3, the hardness was confirmed to be in the range of 765.35 to 3706.16 g / cm 2 , and 2FI model was selected. The p-value was 0.0167 (p <0.05). As a result of the overlap contour diagram and the reaction surface contour line analysis as shown in FIG. 1, the hardness increased as the addition amount of tallow powder and sugar increased. Especially, the addition amount of sugar significantly affected the hardness of kelp cookies. The R 2 value was 0.9297 and the reliability of the model was very high. The hardness of kelp cookies could be controlled by adjusting the content of sugar.
3. 퍼짐성3. Spreadability
쿠키의 퍼짐성(Spread ratio)은 직경(cm)에 대한 두께(cm)의 비로 나타낸 것으로 AACC Method 10-52(1995)의 방법으로 다음 식을 이용해 퍼짐성 지수를 구하였다. 쿠키의 직경은 쿠키 6개를 나란히 수평으로 정렬한 후 전체 길이를 측정하고, 각각의 쿠키를 90℃로 회전시킨 후 같은 방법으로 전체 길이를 측정하여 쿠키 한 개에 대한 평균 직경을 구하였다. 쿠키의 두께는 위의 쿠키 6개를 수직으로 쌓은 후 수직 높이를 측정하고, 다시 쿠키의 놓인 순서를 바꾸어 높이를 측정하여 쿠키 한 개에 대한 평균 두께를 구한 후 쿠키 1개에 대한 평균 직경과 두께는 3회 반복 측정 후 평균값으로 나타내었다(Lee HJ & Joo NM 2010).Spread ratios of cookies are expressed as the ratio of the thickness (cm) to the diameter (cm), and the spreadability index is obtained using the following equation by the method of AACC Method 10-52 (1995). The diameter of the cookies was determined by horizontally aligning six cookies horizontally, measuring the total length, rotating each cookie at 90 ° C, and measuring the total length in the same manner to determine the average diameter for one cookie. The thickness of the cookie is measured by vertically stacking the above six cookies, measuring the vertical height, changing the order of placement of the cookies, measuring the height, determining the average thickness for one cookie, (Lee HJ & Joo NM 2010) after three repeated measurements.
그 결과, 다시마 쿠키의 퍼짐성 지수는 표 2와 같이 2.36 ~ 3.85의 범위로 확인되었고, 각각의 요인 간에 교호 작용을 하는 Quadratic 모델이 선택되었다. p-value은 표 3과 같이 0.0369(p<0.05)로 유의하였다. As a result, the spreadability index of kelp cookies was found to be in the range of 2.36 ~ 3.85 as shown in Table 2, and a Quadratic model with interactions among the factors was selected. The p-values were 0.0369 (p <0.05) as shown in Table 3.
또한, 도 1의 중첩등고선도 및 반응표면등고선도를 살펴본 결과, 다시마 가루와 설탕의 첨가량이 증가할수록 퍼짐성은 감소하다가 일정 수준에서 증가하는 경향이 나타났다. R2 값은 0.9034로 신뢰도 또한 매우 높아 모델의 적합성이 인정되었다. 다시마 쿠키의 퍼짐성 중첩등고선도 및 반응표면등고선도 분석결과, 설탕의 첨가량에 큰 영향을 받지 않은 반면, 다시마 가루의 첨가량에 따라 퍼짐성에 많은 영향을 받는 것으로 나타났다. 이는 다시마 가루 첨가량이 증가함에 따라 다시마 쿠키의 식이섬유소 함량이 증가하면서 수분 흡수율을 증가시키고 이에 따라 당의 용해성과 보습성이 감소하게 되면서 쿠키의 건조도가 높아져 유동성에 필요한 일정 수준의 점도를 갖지 못해 이화학적 특성이 변화하면서 퍼짐성이 증가되는 것으로 사료된다(Jung & Lee 2011). As a result of looking at the overlapping contour diagram and reaction surface contour diagram of FIG. 1, the spreadability tends to increase at a certain level as the addition amount of tallow powder and sugar increases. The R 2 value was 0.9034 and the reliability of the model was very high. The spreading contour map and response surface contour map of kelp cookies were not affected greatly by the addition amount of sugar, but were affected by spreadability depending on the addition amount of kelp powder. As the content of kelp powder increases, the content of dietary fiber of kelp cookies increases and the water absorption rate increases. As a result, the solubility and moisturizing property of sugar decrease and the viscosity of the cookie increases. As a result, (Jung and Lee 2011).
4. 수분 함량4. Moisture Content
수분(Moisture) 함량은 쿠키 시료 3g을 105℃ 상압가열건조법에 의한 드라이오븐(SW-90D, Sanwoo, Seoul, Korea)을 사용하여 3회 반복 측정 후 평균을 내어 확인하였다.Moisture contents were measured by repeatedly measuring 3 g of cookie samples three times using a dry oven (SW-90D, Sanwoo, Seoul, Korea) by 105 ° C atmospheric pressure heating and drying method.
그 결과, 표 2와 같이 다시마 쿠키의 수분 함량은 2.93~5.65 %의 범위를 나타났고, 선형 모델이 선정되었다. p-value는 표 3과 같이 0.1309로 유의적이지 않았다. 또한, 중첩등고선도 및 반응표면등고선도 분석 결과, 도 1과 같이 다시마 가루와 설탕의 첨가량이 많을수록 수분 함량이 증가하는 경향이 나타났다.As a result, as shown in Table 2, the moisture content of the kelp cookies ranged from 2.93% to 5.65%, and a linear model was selected. The p-value was 0.1309 as shown in Table 3, which was not significant. As a result of the overlap contour map and the reaction surface contour map, the water content tended to increase as the amount of added tallow powder and sugar increased as shown in Fig.
상기 결과는 다시마 분말을 첨가한 쿠키(Cho HS 등 2006), 우엉 분말을 첨가한 쿠키(Kim HY 등 2017)에서 분말 첨가량에 따라 수분함량이 증가하는 경향을 보인 바와 유사하였으며 다시마 가루 함량 증가에 따른 쿠키의 수분 함량 변화는 다시마의 식이 섬유소에 의한 수분 보유 능력의 증가로 인해 나타나는 것으로 사료된다. 또한, 쿠키의 수분함량은 쿠키 반죽을 냉동에서 휴지시킨 뒤 실온에서 제조하는 과정 중 반죽의 해동에 의한 재수화에 영향을 받는 것으로 보고되어 있다(La IJ 등 2004).The results were similar to those of the cookies with added kelp powder (Cho HS, 2006) and the cookies with added burdock powder (Kim HY et al., 2017) Changes in the moisture content of cookies appeared to be due to increased water retention capacity of dietary fiber of kelp. In addition, the moisture content of cookies is reported to be influenced by rehydration of the dough during thawing of cookie dough at room temperature after freezing (La IJ et al. 2004).
(g/cm²)Hardness
(g / cm²)
<< 실시예Example 3> 3> 다시마 가루Kelp powder 첨가 쿠키의 관능적 특성 확인 Identifying the Sensory Properties of Additive Cookies
(주) 일동후디스에서 운영 중인 “후디스맘 아카데미 예비맘 클래스” 수강생 중 임신후기 또는 변비를 겪었거나 경험하고 있는 임신부 20명을 대상으로 관능검사를 실시하였으며, 실험군 중 반복 실험군을 배치하여 관능적 감각이 부족한 대상은 연구대상에서 제외시켰다. 실험의 객관성을 보장하고 정밀도를 증가시키기 위하여 균형불완전블럭 계획(BIBD: balanced incomplete block design)을 사용하였으며 관능평가 항목은 색(Color), 향(Flavor), 맛(Taste), 조직감(Texture), 외관(Appearance), 전반적 기호도(Overall quality)에 대한 특성으로 7점 척도법으로 평가해 선호도가 높을수록 상위 점수로 평가하게 하였다.Twenty pregnant women who experienced or experienced pregnancy late postpartum or constipation among the participants of the "Foodis Mam Academy Preliminary Mam Class" operated by Ildong Foods Co., Ltd. were subjected to sensory tests. The missing subjects were excluded from the study. Balanced incomplete block design (BIBD) was used to ensure the objectivity of the experiment and to increase precision. The sensory evaluation items were Color, Flavor, Taste, Texture, Appearance and overall quality were evaluated by the 7 point scale method and the higher score was evaluated as the higher score.
1) 색1) Color
표 4 및 표 5와 같이 다시마 가루 첨가 쿠키의 색 기호도는 2.80 ~ 5.83의 범위로 확인되었으며, Quadratic model이 선정되었다. p-value는 0.0637로 유의성을 나타내지 않았으나, R²값은 0.8709로 신뢰도가 매우 높아 모델의 적합성이 인정되었다. 또한, 중첩등고선도 및 반응표면등고선도를 살펴 본 결과, 도 2와 같이 다시마 가루와 설탕의 첨가량이 증가함에 따라 색의 기호도가 급격히 증가하다가 일정 수준에서 감소하는 것을 알 수 있었다. As shown in Table 4 and Table 5, the color preference of the cooked kelp added with kelp powder was 2.80 ~ 5.83, and the quadratic model was selected. The value of p- value was 0.0637, but the value of R ² was 0.8709. As a result of looking at the overlapping contour diagram and the reaction surface contour diagram, it was found that as the addition amount of tallow powder and sugar increased, the color preference rapidly increased and then decreased at a certain level as shown in FIG.
2) 향2) incense
다시마 가루 첨가 쿠키의 향의 기호도는 표 4 및 표 5와 같이, 3.20 ~ 5.33의 범위를 나타냈고, Quadratic model이 선정되었으며, p-value가 0.0014(p<0.01)로 유의적으로 확인되었다. R²값은 0.8463로 신뢰도 또한 매우 높아 모델의 적합성이 인정되었다. 또한, 도 2와 같이 중첩등고선도 및 반응표면등고선도를 확인한 결과, 다시마 가루와 설탕의 첨가량이 각각 6.0 g 및 50 g 일 때 향의 기호도가 가장 높았고, 어느 수준까지 증가하다가 일정 수준에서 감소함에 따라, 다시마 가루가 향의 기호도에 가장 큰 영향을 미치는 것을 알 수 있었다. 이는 다시마가 지니고 있는 특유의 향에 의한 것으로 사료되며 쿠키의 달콤한 향과 복합되어 다시마 쿠키의 풍미에 긍정적인 영향을 미쳤다고 판단된다. As shown in Table 4 and Table 5, the preference of the flavor of the cooked kelp added with kelp powder was in the range of 3.20 ~ 5.33, and the quadratic model was selected and the p-value was significantly confirmed as 0.0014 ( p <0.01). The R ² value was 0.8463 and the reliability was also very high. As shown in FIG. 2, when the addition amount of tallow powder and sugar was 6.0 g and 50 g, respectively, the degree of preference of flavor was the highest, and it increased to a certain level and decreased at a certain level Thus, it was found that the tuna powder had the greatest influence on the preference of the fragrance. It is believed that this is due to the unique flavor of kelp and it has a positive effect on the flavor of kelp cookies combined with the sweet flavor of cookies.
3) 맛3) Taste
다시마 가루 첨가 쿠키의 맛의 기호도는 표 4 및 표 5와 같이 3.56 ~ 5.50의 범위를 나타내었고, Quadratic model이 선정되었으며, p-value가 0.0275(p<0.05)로 유의적인 것으로 확인되었다. R²값은 0.9172로 신뢰도 또한 매우 높아 모델의 적합성이 인정되었다. 중첩등고선도 및 반응표면등고선도를 확인한 결과, 다시마 가루와 설탕의 첨가량이 증가할수록 맛의 기호도 역시 증가하다가 일정 수준에서 감소하였으나 두 요인 모두 민감하게 작용하지 않는 것으로 나타났다. 일반적으로 다시마 가루에는 다시마가 지니는 특유의 비린 맛이 있으나 쿠키의 경우 유지와 계란 등 여러 재료들의 혼합으로 인해(Kim & Lee 2015) 쿠키 섭취 시 이질감이 느껴지지 않은 것으로 사료된다.The preference of the taste of the cooked kelp added with kelp powder showed the range of 3.56 ~ 5.50 as shown in Table 4 and Table 5, and the quadratic model was selected and the p-value was found to be 0.0275 ( p <0.05). The R ² value was 0.9172 and the reliability was also very high. As a result of checking the superimposed contour map and reaction surface contour map, the degree of preference of taste increased as the amount of added tallow powder and sugar increased, but it decreased at a certain level, but both factors did not act sensitively. In general, kelp powder has a characteristic odor of kelp, but cookies do not seem to have a sense of heterogeneity when cooked (Kim & Lee 2015).
4) 조직감4) texture
다시마 가루 첨가 쿠키의 조직감의 기호도는 표 4 및 표 5와 같이 2.30 ~ 5.50의 범위를 나타내었으며, Quadratic model이 선정되었다. p-value은 0.1877로 유의성을 나타내지 않았다. 또한, 중첩등고선도 및 반응표면등고선도를 확인한 결과, 도 2와 같이 다시마 가루와 설탕의 첨가량이 증가할수록 조직감의 기호도가 증가하다가 일정 수준에서 감소하였으며, 특히 설탕의 첨가량에 예민하게 반응한 것을 확인할 수 있었다. 설탕은 쿠키를 씹었을 때 바삭한 식감이 나도록 하는 경화제(Hardening agent)역할을 하는데 설탕의 첨가량이 반죽의 75% 이상일 경우에는 쿠키가 너무 단단해져 조직감을 헤치는 것으로 보고된 바 있다(Yoo & Hong 2012). 이는 본 연구에서 설탕의 첨가량이 증가할수록 쿠키의 경도가 증가한 것과 일치하는 결과로 설탕의 첨가량이 쿠키 품질에 미치는 영향이 큰 것을 알 수 있었다.The preference of texture of cookies with added kelp powder was ranged from 2.30 to 5.50 as shown in Table 4 and Table 5, and a quadratic model was selected. p-value was 0.1877, indicating no significance. As a result of checking the overlapping contour diagram and the reaction surface contour diagram, the degree of preference of texture increased and decreased at a certain level as the addition amount of tallow powder and sugar increased as shown in FIG. 2, and it was confirmed that the addition amount of sugar was sensitive to the addition amount of sugar I could. Sugar serves as a hardening agent to make crispy texture when chewing cookies. It has been reported that when the amount of added sugar is more than 75% of the dough, the cookie is too hard to break the texture (Yoo & Hong 2012). These results are consistent with the increase in the hardness of the cookies as the amount of added sugar increases. As a result, the addition of the sugar has a great influence on the cookie quality.
5) 외관5) Appearance
다시마 가루 첨가 쿠키의 외관의 기호도는 표 4 및 표 5와 같이 3.30 ~ 5.44의 범위를 나타내었으며, Quadratic model이 선정되었다. p-value는 0.1213으로 유의성을 나타내지 않았다. R²값은 0.8164로 신뢰도 또한 매우 높아 모델의 적합성이 인정되었다. 또한, 중첩등고선도 및 반응표면등고선도를 확인한 결과, 도 2와 같이 다시마 가루 10 g, 설탕 70 g 일 때 가장 낮게 나타났으며, 다시마 가루와 설탕의 첨가량이 증가할수록 외관의 기호도가 증가하다 일정 수준에서 감소하였다. 외관의 기호도 경우 스테비아 잎 첨가 쌀쿠키 최적화 연구(Kim DS 등 2017)에서 스테비아 잎 분말의 첨가량이 증가할수록 외관의 기호도가 낮아진 것과 유사한 결과로 생리활성을 지닌 기능성 소재라고 해도 지나친 첨가는 소비자의 기호도에 영향을 미치므로 최적점을 도출하는 것이 필요하다고 사료된다.As shown in Table 4 and Table 5, the preference of the appearance of the cookies with added kelp powder was in the range of 3.30 ~ 5.44, and the quadratic model was selected. p-value was 0.1213, indicating no significance. The R ² value was 0.8164 and the reliability of the model was very high. As shown in FIG. 2, when the amount of added kelp powder and sugar is increased, the degree of preference of the appearance is increased as shown in FIG. 2. As shown in FIG. 2, Respectively. (Kim DS, et al., 2017) showed that as the amount of stevia leaf powder increased, the degree of preference of the appearance decreased. As a result, even though it was a functional material with physiological activity, It is necessary to derive the optimal point.
6) 전반적인 기호도6) Overall likelihood
표 4 및 표 5와 같이 다시마 가루 첨가 쿠키의 전반적인 기호도는 3.30 ~ 5.83의 범위로 나타났으며, Quadratic model이 선정되었다. p-value는 0.038(p<0.05)로 유의적인 것으로 확인되었다. R²값은 0.902로 신뢰가 매우 높았으며 모델의 적합성이 인정되었다. 또한, 중첩등고선도 및 반응표면등고선도를 확인한 결과, 도 2와 같이 다시마 가루와 설탕의 첨가량이 증가할수록 전반적인 기호도가 증가하여 다시마 가루 6.0 g, 설탕 50 g 일 때 최대이다가 감소하였다. 부재료인 다시마 가루의 첨가량이 증가할수록 기호도가 감소하는 것은 패널들이 다시마 향에 익숙하지 않은 것과 첨가량의 증가에 따라 다시마 특유의 향미가 강해지면서 나타난 것으로 보여진다.As shown in Table 4 and Table 5, the overall preference of the cooked kelp added was in the range of 3.30 ~ 5.83, and the quadratic model was selected. The p-value was 0.038 ( p <0.05). The value of R ² was 0.902 and the reliability was very high. As shown in FIG. 2, when the addition amount of kelp powder and sugar was increased, the overall preference increased and the maximum value was decreased when the kelp powder was 6.0 g and the sugar was 50 g as shown in FIG. 2. The decrease of preference degree as the amount of added tallow powder is increased is due to the unfamiliarity of the panels with the flavor of kelp and the stronger flavor of kelp as the addition amount increases.
<< 실시예Example 4> 4> 다시마 가루Kelp powder 첨가 쿠키의 품질 최적화 분석 Quality optimization analysis of added cookie
Canonical 모형의 수치 최적화(numerical optimization)와 모형적 최적화(graphical optimization)를 통해 최적화를 위한 다시마 가루와 설탕, 버터의 양을 선정하였고, 그때의 지점을 지점예측(point prediction)을 통해 최적점으로 선정하였다. 수치 최적화는 canonical model을 기준으로 하는 모델의 계수 각각의 반응 중 관능평가의 최고점을 목표 범위로 설정 하였고 이를 통해 제시된 최적점 중 아래의 식에 기준해 가장 높은 적합도를 나타내는 최적점을 선택하였다. 아래 식에서 d는 각각의 desirability, n은 response의 수를 의미하며, D는 overall desirability를 의미한다.Through the numerical optimization and the graphical optimization of the Canonical model, the amount of kelp powder, sugar, and butter for optimization was selected, and the point at that time was selected as an optimal point through point prediction Respectively. In numerical optimization, the maximum value of the sensory evaluation was set as the target range in the response of each coefficient of the model based on the canonical model, and the optimal point representing the highest fitness was selected based on the following formula among the optimum points indicated. In the equation below, d is the desirability of each, n is the number of responses, and D is the overall desirability.
그 결과, 도 3과 같이 각 독립변수의 예측된 최적값은 다시마 가루 5.79g 및 설탕 50.7g으로 확인되었으며, 이를 쿠키 반죽 100g을 기준으로 환산하면 다시마 가루 2.49g 및 설탕 21.88g인 것으로 확인되었다.As a result, as shown in FIG. 3, the predicted optimum values of the independent variables were 5.79 g of kelp powder and 50.7 g of sugar, respectively. It was confirmed that kelp powder was 2.49 g and sugar was 21.88 g when converted to 100 g of cookie dough.
상기 결과들로부터 생리활성기능을 지닌 다시마를 활용한 식품의 개발 가능성이 확인되었으며, 특히 다시마 가루를 첨가한 쿠키는 영양학적 및 기능적으로 우수해 임신부의 변비 완화에 도움이 될 수 있으며 품질 및 기호도 면에서도 경쟁력이 있을 것으로 판단된다.From the above results, it was confirmed that the food using the kelp having the physiologically active function could be developed. Especially, the cookies containing the kelp powder are excellent in nutrition and function, and can help the constipation of the pregnant woman. Will also be competitive.
이상으로 본 발명 내용의 특정한 부분을 상세히 기술하였는 바, 당업계의 통상의 지식을 가진 자에게 있어서, 이러한 구체적 기술은 단지 바람직한 실시양태일 뿐이며, 이에 의해 본 발명의 범위가 제한되는 것이 아닌 점은 명백할 것이다. 따라서 본 발명의 실질적인 범위는 첨부된 청구항들과 그것들의 등가물에 의하여 정의된다고 할 것이다.While the present invention has been particularly shown and described with reference to specific embodiments thereof, those skilled in the art will appreciate that such specific embodiments are merely preferred embodiments and that the scope of the present invention is not limited thereby. something to do. It is therefore intended that the scope of the invention be defined by the claims appended hereto and their equivalents.
Claims (5)
상기 크림화된 혼합물에 밀가루, 베이킹 파우더 및 다시마 가루를 혼합한 후 반죽하는 단계;
상기 반죽을 쿠키 틀에 넣고 밀봉하여 20 내지 24시간 동안 냉동시키는 단계;
상기 냉동된 반죽을 균일하게 자른 후 180℃ 오븐에서 10 내지 15분간 굽는 단계를 포함하는 임신부 및 수유부의 배변활동 증가용 다시마쿠키 제조방법.Mixing the butter, sugar, salt and egg, mixing and creaming;
Mixing the creamed mixture with wheat flour, baking powder and kelp powder, and kneading;
Placing the dough in a cookie mold and sealing and freezing for 20 to 24 hours;
And baking the frozen dough uniformly in an oven at 180 ° C for 10 to 15 minutes.
A food composition for improving mobility of pregnant women and lactating mothers comprising kelp cookies prepared according to the method of any one of claims 1 to 3 as an active ingredient.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020170145327A KR102049639B1 (en) | 2017-11-02 | 2017-11-02 | Sea tangle cookies for Pregnant Women and peparation method threreof |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020170145327A KR102049639B1 (en) | 2017-11-02 | 2017-11-02 | Sea tangle cookies for Pregnant Women and peparation method threreof |
Publications (2)
Publication Number | Publication Date |
---|---|
KR20190050117A true KR20190050117A (en) | 2019-05-10 |
KR102049639B1 KR102049639B1 (en) | 2019-11-27 |
Family
ID=66580736
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1020170145327A KR102049639B1 (en) | 2017-11-02 | 2017-11-02 | Sea tangle cookies for Pregnant Women and peparation method threreof |
Country Status (1)
Country | Link |
---|---|
KR (1) | KR102049639B1 (en) |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100816636B1 (en) * | 2006-12-29 | 2008-03-25 | 오병건 | Manufacturing method of confectionery food with a sea tangle and a bean |
KR20090007000A (en) * | 2007-07-13 | 2009-01-16 | (주)청호씨푸드 | Method for producing sea alga powder having no bad smell, the sea alga powder produced therebay and cookie composition including the sea alga powder |
KR20090026231A (en) | 2007-09-09 | 2009-03-12 | 전현철 | Sweet flavorous the kelp tea and water |
KR20100080723A (en) * | 2009-01-02 | 2010-07-12 | 주식회사 석하 | Biscuit containing seaweed and preparing method thereof |
-
2017
- 2017-11-02 KR KR1020170145327A patent/KR102049639B1/en active IP Right Grant
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100816636B1 (en) * | 2006-12-29 | 2008-03-25 | 오병건 | Manufacturing method of confectionery food with a sea tangle and a bean |
KR20090007000A (en) * | 2007-07-13 | 2009-01-16 | (주)청호씨푸드 | Method for producing sea alga powder having no bad smell, the sea alga powder produced therebay and cookie composition including the sea alga powder |
KR20090026231A (en) | 2007-09-09 | 2009-03-12 | 전현철 | Sweet flavorous the kelp tea and water |
KR20100080723A (en) * | 2009-01-02 | 2010-07-12 | 주식회사 석하 | Biscuit containing seaweed and preparing method thereof |
Also Published As
Publication number | Publication date |
---|---|
KR102049639B1 (en) | 2019-11-27 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
Alsuhaibani | Rheological and nutritional properties and sensory evaluation of bread fortified with natural sources of calcium | |
Dziki et al. | The fruits of sumac (Rhus coriaria L.) as a functional additive and salt replacement to wheat bread | |
KR20100087513A (en) | Preparation method for bread containing spirulina | |
KR102092294B1 (en) | Cookies including fermentated rice flour and method for preparing the same | |
CN107518040B (en) | Healthy organic triticale bread premixed flour and preparation method thereof | |
Raman et al. | Dietary supplementation of κ-carrageenan to improve the physio-chemical and functional properties of white bread | |
CN103947713B (en) | A kind of bread containing synanthrin and preparation method thereof | |
KR20190048955A (en) | A korea-pancake powder composition comprising allulose and use thereof | |
Bolarinwa et al. | AlabiOD. 2020. Chemical, Physical and Sensory Properties of Pawpaw Fortified Pan Bread | |
CN101115401B (en) | Bakery and pasta products comprising acidified chitosan | |
Kumar et al. | Studies on the proximate analysis of biscuits using multigrain flours during ambient condition | |
CN109645450A (en) | The new application of hydroxypropyl PASELLI EASYGEL, and its preparation method and application | |
KR20190050117A (en) | Sea tangle cookies for Pregnant Women and peparation method threreof | |
Latief et al. | The effect of porang flour (Amorphophallus Muelleri) as a fat replacer on the acceptability and characteristics of cookies | |
Mongi et al. | Development and assessment of frying characteristics, chemical composition, descriptive sensory properties and preference mapping of wheat-orange fleshed sweet potato composite Swahili buns (Maandazi) | |
Pyanikova et al. | Sensory and physic-chemical properties of wheat bread prepared with apple pomace | |
CN105994484B (en) | Tartary buckwheat and highland barley bread and making method thereof | |
KR20070100201A (en) | The fish unripe instant noodle and the manufacturing method | |
KR101506625B1 (en) | Method for producing nurunggi using parboiled rice | |
Zając | The properties of poultry batters depending on the amount of water and Plantago ovata husk | |
CN109769889A (en) | One seed ginseng stilbene nutrient biscuit and preparation method thereof | |
Samokhvalova et al. | Manufacturing approaches to making muffins of high nutritional value | |
JP7383434B2 (en) | Bread-like food containing fish meat and method for producing bread-like food containing fish meat | |
Xie et al. | Optimization of processing formula of taro camllia oil cookies by response surface methodology | |
Özçelik et al. | The Use of the Hıngedan (Ferula pseudalliacea) in the Production of Functional Gluten-Free Biscuits |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A201 | Request for examination | ||
E902 | Notification of reason for refusal | ||
E902 | Notification of reason for refusal | ||
E701 | Decision to grant or registration of patent right | ||
GRNT | Written decision to grant |