KR20190050117A - Sea tangle cookies for Pregnant Women and peparation method threreof - Google Patents

Abstract

The present invention relates to a kelp cookie for increasing bowel activity of pregnant and lactating women and a method for manufacturing the same. The manufacturing method is an optimal condition confirmed by a central synthesis planning method. The kelp cookie according to the present invention exhibits excellent functionality and can be ingested with a simple method. Therefore, the cookie can be provided as a food for pregnant and lactating women which can relieve constipation by improving bowel activity of pregnant and lactating women, and can supplement nutrients such as excellent natural physiologically active materials.

Description

[0001] Description [0002] Seaweed cookies for pregnant women and methods for manufacturing the same [0002]

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.

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.

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).

Korean Patent Publication No. 10-2009-0026231 (published on March 12, 2009)

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.

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.

The present invention provides a kelp cookie for improving bowel activity of a pregnant or lactating part manufactured according to the above-described method.

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.

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.

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.

Hereinafter, the present invention will be described in more detail.

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.

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 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.

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.

The present invention can provide a kelp cookie for improving the bowel movement of a pregnant woman manufactured according to the above-described method.

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.

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.

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.

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.

< Experimental Example  1> Material

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.

Experimental Example 2: Central composite design

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).

 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.

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.

< Example  1> Kelp powder  adding Cooking  Produce

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.

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 &Lt; / RTI &gt; 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.

Sample
No. Variable level ingredient Factor Flour (g) Butter
(g) Egg yolk
(g) Baking powder
(g) Water
(g) Salt
(g) Seatangle powder (g) sugar (g) One 2.00 30.00 98.00 50.00 20.00 0.5 10.00 0.5 2 10.00 30.00 90.00 3 2.00 70.00 98.00 4 10.00 70.00 90.00 5 2.00 50.00 98.00 6 10.00 50.00 90.00 7 6.00 30.00 94.00 8 6.00 70.00 94.00 9 6.00 50.00 94.00 10 6.00 50.00 94.00

< Example  2> Kelp powder  Identification of physicochemical properties of added cookies

1. Chromaticity

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.

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.

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.

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. &Lt; / RTI &gt; 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. Hardness

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.

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. Spreadability

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.

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.

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. Moisture Content

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.

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.

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).

Sample No. Seatangle powder (g) sugar (g) Response L ¹⁾ a ¹⁾ b ¹⁾ Hardness
(g / cm²) Spread ratio Moisture (%) One 2.00 30.00 58.31 -0.31 17.4 769.34 3.11 2.93 2 10.00 30.00 41.72 -1.43 11.75 765.358 3.34 3.83 3 2.00 70.00 56.38 0.64 15.76 1816.05 3.85 4.63 4 10.00 70.00 40.37 -0.85 12.46 3706.16 2.37 5.65 5 2.00 50.00 52.68 0.02 19.28 1536.98 3.21 4.74 6 10.00 50.00 40.34 -1.73 12.21 1837.796 2.47 3.52 7 6.00 30.00 48.86 -1.29 14.98 811.723 2.36 3.6 8 6.00 70.00 46.67 -0.45 14.42 2252.106 3.03 3.8 9 6.00 50.00 46.09 -0.22 15.91 1313.44 2.45 3.72 10 6.00 50.00 47.82 -0.18 16.11 1379.74 2.55 3.73

Responses Model R-squared ^{1 )} F-value Prob> F ²⁾ Equation of terms on pseudo component L Linear 0.9465 61.95 <0.0001 + 47.92-7.49A-0.911B a Linear 0.8463 19.27 0.0014 -0.58-0.72A + 0.39B b Linear 0.8321 17.36 0.0019 + 15.02-2.67A-0.24B Hardness 2Fl 0.9297 10.78 0.0167 -1618.86 + 364.48A + 904.65B + 473.52AB Spread ratio Quadratic 0.9034 7.48 0.0369 + 2.46-0.33A + 0.07B-0.42AB-0.41A2 + 0.27B2 Moisture Linear 0.4405 2.75 0.1309 + 4.01 + 0.11A + 0.62B

< Example  3> Kelp powder  Identifying the Sensory Properties of Additive Cookies

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) Color

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) incense

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) Taste

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) texture

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) Appearance

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) Overall likelihood

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.

Sample No. Seatangle powder (g) sugar (g) Response Color Flavor Taste Texture Appearance Overall quality One 2.00 30.00 4.40 3.21 4.00 4.70 4.32 4.60 2 10.00 30.00 3.90 3.40 4.11 4.30 4.32 3.30 3 2.00 70.00 4.50 3.63 3.78 3.22 3.32 4.40 4 10.00 70.00 2.80 3.20 3.56 2.30 3.30 4.20 5 2.00 50.00 4.80 4.10 4.22 5.50 4.83 5.17 6 10.00 50.00 5.23 4.50 4.22 4.67 4.66 4.83 7 6.00 30.00 4.67 4.60 4.44 4.11 4.63 3.83 8 6.00 70.00 4.67 4.30 4.56 4.78 5.17 5.33 9 6.00 50.00 5.83 5.33 5.50 5.22 5.33 5.83 10 6.00 50.00 5.65 5.17 5.20 5.44 5.44 5.60

Responses Model R-squared ^{1 )} F-value Prob> F ²⁾ Equation of terms on pseudo component Color Quadratic 0.8709 5.39 0.0637 5.75-0.29A-0.16B-0.3AB-0.74A2-1.B2 Flavor Quadratic 0.8463 19.27 0.0014 + 5.29 + 0.02A-0.01B-0.12AB-1.03A2-0.88B2 Taste Quadratic 0.9172 8.87 0.0275 + 5.2-0.01A-0.1B-0.08AB-0.84A2-0.56B2 Texture Quadratic 0.7647 2.60 0.1877 + 5.49 - 0.35 A - 0.46 B - 0.13 AB - 0.57 A 2 - 1.2 B 2 Appearance Quadratic 0.8164 3.55 0.1213 + 5.51-0.03A-0.24B-0.005AB-0.89A2-0.73B2 Overall quality Quadratic 0.9020 7.36 0.0380 + 5.63-0.305A + 0.366B + 0.27AB-0.56A2-0.98B2

< Example  4> Kelp powder  Quality optimization analysis of added cookie

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.

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.

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.

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)

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. The method of claim 1, wherein 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 9.5 parts by weight of baking powder, 0.24 parts by weight of water, 4.0 to 4.7 parts by weight of water, 0.8 to 4.7 parts by weight of sea tangle, and 19.9 to 23.7 parts by weight of butter. The method according to claim 1, wherein the kelp cookie comprises 2.49 g of kelp powder and 21.88 g of sugar, based on 100 g of cookie dough. A kelp cookie for improving bowel activity of a pregnant woman and a lactating woman produced according to the method of any one of claims 1 to 3. 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.

Images