KR20190114154A - Snack including enteromorpha and method for producing thereof - Google Patents

Abstract

The method of manufacturing a green confectionery of the present invention comprises the steps of preparing a confectionery dough by mixing the confectionery dough ingredients and green seaweed as a main ingredient flour, rye, starch, tapioca and oats (S10); Preparing a liquid species including citrus fruits, apples, and grape juice (S20); Putting the prepared liquid species into the prepared confectionery dough and kneading again to form green confectionery (S30); And baking the molded green confectionery in an oven (S40); using a pastry dough containing flour, rye, starch, tapioca and oats as main ingredients, and using seaweed as a seaweed In addition, by using a liquid species including citrus juice, apple juice, and grape juice, it is excellent in taste and aroma, excellent in texture, and rich in various nutrients necessary for human body such as dietary fiber.

Description

Green confectionery and its manufacturing method {SNACK INCLUDING ENTEROMORPHA AND METHOD FOR PRODUCING THEREOF}

The present invention relates to a green confectionery and a method for manufacturing the same, and more particularly, to a green confectionery and a method for producing the same, which is rich in nutrients and excellent in taste and aroma by manufacturing a confectionery containing green seaweed in seaweeds.

As the life patterns of modern people are simplified and accelerated, sweets, which have been used mainly as snacks in the past, are replacing stocks. However, the conventional confectionery has a problem that the nutritional components are not balanced because blood and cows are composed mostly of carbohydrate-based ingredients such as flour, red beans or sugar. In addition, as interest in health increases, consumers' food preferences tend to prefer foods that are beneficial to health, and it is time to develop nutrition-rich sweets.

In order to reinforce the nutritional composition of the confectionery, Korean Patent No. 10-0533174 proposed bread using germinated brown rice, and Korean Patent No. 10-0889880 proposed bread using grain powder. However, the bread also has its nutritional component is carbohydrate, and the taste and aroma is not new by using only grain powder.

On the other hand, seaweed is a generic term for plants growing in the sea and is widely known as an alkaline food rich in minerals such as calcium and ash, and has been used as a food by being taken raw or dried or simply processed. Such seaweeds are typically seaweed, kelp, and seaweed, which are recently used in stocks or as snacks as their processing methods have been developed.

The seaweed, one of the seaweeds, is a kind of seaweed produced on the coast of Korea, and contains abundant nutrients such as protein 20-30%, inorganic salts 10-15%, and vitamins 500-1,000 IU. It is known and contains a large amount of calcium and iron among inorganic salts, it is effective in coagulation action, stimulation of nervous nerves, muscle contraction action, fatigue recovery, etc. when bleeding.

As described above, since seaweeds contain a lot of various beneficial components, various forms of research using such active ingredients have been conducted.

For example, snack seaweed and its manufacturing method (Korean Registered Publication No. 10-0873108), a method of preparing a kelp beverage mainly containing kelp extract (Korean Patent Publication No. 10-1999-0015782), kelp tea and its The manufacturing method (Korean Registered Publication No. 10-0090162), The manufacturing method of green noodles (Korean Registered Publication No. 10-0358477), etc. are mentioned.

However, there is no disclosure about a method for preparing confectionery using the green seaweed in the seaweed.

The problem to be solved by the present invention is to solve all the problems of the conventional confectionery or bread described above, by mixing the green seaweed during kneading of the confectionery, to include the rich nutrients of seaweeds, to improve the taste and flavor For sake.

In addition, the liquid species contained in the pastry dough contains citrus juice, apple juice, and grape juice to further increase the content of nutrients, as well as to satisfy consumers who are looking for delicious and healthy food.

One aspect of the present invention is a step of preparing a pastry dough by mixing the pastry dough ingredients and green seaweed (S10); Preparing a liquid species including citrus fruits, apples, and grape juice (S20); Putting the prepared liquid species into the prepared confectionery dough and kneading again to form green confectionery (S30); And baking the molded green confectionery in an oven (S40), wherein the confectionery material relates to a method of manufacturing a green confectionery composed mainly of flour, rye, starch, tapioca and oats.

In addition, the step of preparing the confectionery dough by mixing the confectionery ingredients and green seaweed (S10), 20 to 30 parts by weight of rye, 20 to 30 parts by weight starch, 20 to 30 parts by weight of oats, Tapioca 20 to 30 parts by weight, eggs 180 to 240 parts by weight, whole milk powder 8 to 15 parts by weight, condensed milk 8 to 15 parts by weight, glucose 18 to 22 parts by weight, sugar 18 to 22 parts by weight, baking powder 3 to 8 parts by weight , 0.5 to 4 parts by weight of baking soda, 55 to 65 parts by weight of butter, 10 to 15 parts by weight of green onions, 10 to 15 parts by weight of almonds, 0.5 to 3 parts by weight of salt, 1.5 to 3 parts by weight of rum, 20 to 30 parts by weight of oligosaccharides And, 30 to 50 parts by weight of milk may be put into kneading.

In addition, preparing a liquid species including the citrus, apple, and grape juice (S20), 4000 to 5500 parts by weight of citrus juice, 4000 to 5500 parts by weight of apple juice, and 4000 to grape juice based on 100 parts by weight of rye 5500 parts by weight and mixed may be prepared by fermentation at 30 ℃ for 24 hours.

In addition, the pastry dough and the liquid species may be mixed and kneaded in a weight ratio of 1: 0.3 ~ 0.5.

In addition, the green onion is a green powder with an average particle diameter (D50) of 0.01 to 3mm, the almond may be an almond powder having an average particle diameter (D50) of 0.01 to 5mm.

Another aspect of the invention relates to a green confectionery produced by the above production method.

The present invention uses a confectionary dough consisting mainly of flour, rye, starch, tapioca and oats, using seaweed as a seaweed when kneading the confectionery, and using a liquid species including citrus juice, apple juice, and grape juice, Its taste and aroma is excellent, and the texture is excellent, and it is effective to provide green confectionary rich in various nutrients necessary for human body such as dietary fiber.

1 is a component test report of the green confectionery prepared in Example 1.

Conventional confectionery was prepared by baking in the oven with flours such as flour, brown rice, and barley as main ingredients in a dough made of red beans or cream. There was a shortcoming of lack of beneficial nutrients. In addition, the taste also has a disadvantage not new by manufacturing grain powder as the main material.

Therefore, the present invention is to produce a confectionary rich in nutrients beneficial to the human body, but excellent in taste and aroma, and kneading a mixture of confectionery dough and green seaweed based on flour, rye, starch, tapioca and oats (S10), and preparing a liquid species comprising a citrus, apple, and grape juice (S20), and putting the prepared liquid species in the prepared pastry dough again kneading step (S30) and, It is characterized in that it comprises the step of baking the molded green confectionery in the oven (S40), while containing all the various nutritional ingredients contained in the green seaweed and the various nutritional ingredients contained in the liquid species, while its taste and flavor is unique The present invention provides a green confectionery and a method of manufacturing the same which are highly preferred by consumers seeking a well-being life.

Hereinafter, a step-by-step description of the green confectionery manufacturing method of the present invention will be described in detail.

Referring to the step (S10) of kneading the dough dough and the dough with a mixture of wheat flour, rye, starch, tapioca and oats as main ingredients are as follows.

First, the dough is kneaded with a mixture of pastry dough consisting mainly of flour, rye, starch, tapioca and oats, and seaweed seaweed. At this time, the pastry dough material may include sugar, butter, baking powder, baking soda, skim milk powder, eggs, and the like, which are generally used in the manufacture of sweets. In particular, the confectionery dough material of the present invention minimizes the amount of flour to meet the preferences of consumers seeking a well-being life in recent years, and maximized the use of functional grains such as rye, oats, and tapioca. As the flour, it is preferable to use a force component, but a strong component or a gravity component may be used.

In the present invention, by mixing the green seaweed in the pastry dough, not only is it rich in dietary fiber, but also minerals such as potassium, calcium, iron, and iodine, various vitamins, glutamic acid and the like can be produced. Therefore, the present invention improves the problem that the nutritional content of the conventional confectionery is limited to carbohydrates and fats, which impairs the health of the intake user. In addition, the inherent flavor of the greenery remains as it is after baking the confectionery, the overall flavor of the confectionery is excellent, it is possible to meet the consumer's desire for a new taste and flavor of confectionery.

The seaweed used in the present invention may be added to the dough by pulverizing the dry seaweed, or may be added to the dough by grinding the raw seaweed that has not been dried, but may be preferably added into the powder. At this time, the average particle diameter (D50) of the green powder may be 0.01 to 3mm, preferably 0.01 to 1mm.

The confectionery dough prepared by mixing the confectionery dough and green seaweed is 20 to 30 parts by weight of rye, 20 to 30 parts by weight of starch, 20 to 30 parts by weight of oats, 20 to 30 parts by weight of tapioca, and 180 to eggs with respect to 100 parts by weight of force. 240 parts by weight, whole milk powder 8-15 parts, condensed milk 8-15 parts, glucose 18-22 parts, sugar 18-22 parts, baking powder 3-8 parts, baking soda 0.5-4 parts, butter 55 to 65 parts by weight, 10 to 15 parts by weight green almond, 10 to 15 parts by weight, 0.5 to 3 parts by weight of salt, 1.5 to 3 parts by weight of rum, 20 to 30 parts by weight of oligosaccharide, and 30 to 50 parts by weight of milk Can be.

When the seaweed is less than 10 parts by weight, the nutritional ingredients of the seaweed are not included in the confectionery sufficiently and the flavor of the seaweed does not appear, and when it exceeds 15 parts by weight, the excess may spoil the flavor of the confectionery, as well as the confectionery ingredients. The dough may not be smooth because of relatively low amount.

In addition, the almond may be included in a powder form, the average particle diameter (D50) of the almond powder may be 0.01 to 5mm, preferably 0.1 to 2mm.

On the other hand, the pastry dough may be subjected to a aging step such as aging in a refrigerator or at room temperature, it is not limited to the implementation if it is known in the conventional method for producing confectionery.

Next, the step (S20) of preparing a liquid species to be added to the pastry dough is as follows.

The green confectionery of the present invention can supplement the vitamin C excellent in fiber, protein, and antioxidant function, which are nutrients lacking in confectionery, by preparing a liquid mixture including citrus fruits, apples, and grape juices. In addition, citrus fruits, apples and grapes have a sweet taste, helping to minimize the addition of sugar. In the present invention, the tangerines, apples, grapes can be used to juice the juice itself, or pulverized may be used in a state containing the flesh. The method of juice or pulverizing citrus fruits, apples and grapes is the same as the conventional method, and description thereof will be omitted.

The reason for using the liquid species in the present invention is mixed with the pastry dough, the unique flavor of tangerines, apples, grape juice with natural greens are naturally combined to create a unique flavor, as well as the nutritional components of the various fruits contained in the liquid species This is to make a mutually beneficial effect on the human body.

In one embodiment, the liquid species is mixed by mixing citrus fruit juice 4000 to 5500 parts by weight, apple juice 4000 to 5500 parts by weight, and grape juice juice 4000 to 5500 parts by weight based on 100 parts by weight of rye and fermented at 30 ℃ for 24 hours Can be prepared.

Putting the prepared liquid species in the prepared pastry dough and kneading again (S30) is as follows.

When the dough and liquid species are prepared as described above, the cookie dough and the liquid species are mixed again and kneaded, and then divided into shapes to form a single cookie. At this time, the size of the divided dough, the shape is not limited.

And if necessary, after carving the shape or letters on the top of the molded dough, egg yolk may be applied. At this time, the method of carving the shape or letters may be made by hand, or may be used for confectionery coating. The confectionery coating means that the letter or shape is engraved on the handle and the lower surface of the handle, and is provided with a pressing plate to press the dough into a flat plate shape. In other words, holding the handle of the confectionery coating and pressing the dough formed into the pressing plate will be stamped or shaped on top of the dough.

In addition, by applying the egg yolk on the surface of the molded dough inscribed with letters or shapes, it is possible to compensate for the disadvantages such as giving a coating effect to shine on the surface, the surface of the shape or letters engraved. The application method of the egg yolk is to use a brush, and the application amount of the egg yolk is not limited, it is also possible to apply one or more times, that is, multiple times.

On the other hand, the amount of the liquid species added to the prepared confectionery dough is preferably kneaded by mixing the confectionery dough and liquid species in a weight ratio of 1: 0.3 to 0.5.

Baking the molded dough in the oven (S40) is as follows.

When the molding is completed, the molded dough is baked in an oven to complete a cookie. At this time, the temperature of the oven is preferably baked for about 15 to 30 minutes at the upper 170 ℃, lower 150 ℃ degree, which is a temperature and time to swell properly without burning sweets. In other words, if the temperature is too high, the outer surface of the confectionary will burn. If the temperature is too low, the confectionary will harden without swelling and become hard. If the baking time is shorter than 15 minutes, the confectionary will not ripen. Because it is a ride.

The green confectionery prepared through the process as described above mixes the pastry dough and liquid species in a weight ratio of 1: 0.3 to 0.5, the pastry dough material is 20 to 30 parts by weight of rye, 20 to 30 parts by weight with respect to 100 parts by weight of flour Parts by weight, oats 20-30 parts, tapioca 20-30 parts, eggs 180-240 parts, whole milk powder 8-15 parts, condensed milk 8-15 parts, glucose 18-22 parts, sugar 18-22 parts Parts by weight, baking powder 3 to 8 parts by weight, baking soda 0.5 to 4 parts by weight, butter 55 to 65 parts by weight, seaweed 10 to 15 parts by weight, almonds 10 to 15 parts by weight, salt 0.5 to 3 parts by weight, rum 1.5 to By including 3 parts by weight, 20 to 30 parts by weight of oligosaccharide, and 30 to 50 parts by weight of milk, not only its nutritional value is excellent, but also the taste and aroma, and the texture is also excellent to promote the consumption of green confectionery will be.

Hereinafter, the present invention will be described in more detail with reference to Examples, but these Examples are only presented to understand the content of the present invention, and the scope of the present invention should not be construed as being limited thereto. .

Example  One

Confectionery materials are 25 parts by weight of rye, 25 parts by weight of starch, 25 parts by weight of tapioca, 25 parts by weight of oats, 212 parts by weight of eggs, 12.5 parts of whole milk powder, 12.5 parts of condensed milk, 20 parts of glucose 20 parts by weight of sugar, 5 parts by weight of baking powder, 2 parts by weight of baking soda, 60 parts by weight of butter, green powder 12.5 parts by weight, 12.5 parts by weight of almond powder, 1 part by weight of salt, 2.5 parts by weight of rum, 25 parts by weight of oligosaccharides , And 37.5 parts by weight of milk were added and mixed to prepare a dough. The average particle diameter (D50) of the green powder was pulverized to 0.1 to 1mm and used as a powder.

The liquid species were prepared by mixing 5500 parts by weight of citrus juice, 5500 parts by weight of apple juice, and 5500 parts by weight of grape juice, and fermentation at 30 ° C. for 24 hours.

37.5 parts by weight of the prepared liquid species was added to 100 parts by weight of the prepared confectionery dough and kneaded again.

After dividing the prepared dough by 160g to form a round shape, the egg yolk was applied once to the surface of the formed bread, and baked at a temperature of 170 ° C. and 150 ° C. for 20 minutes to complete the bread.

The green confectionery manufactured as described above was tested for ingredients by Woosol Environmental Institute, and the test report is shown in FIG. 1.

Comparative example  One

It carried out in the same manner as in Example 1, but kneading by adding 12.5 parts by weight of the powder without putting the green powder during kneading.

Comparative example  2

It carried out similarly to Example 1, but knead | mixed without putting a liquid species at the time of kneading.

Next, the sensory test of Example 1 and Comparative Example 1-2 was performed. The sensory test was conducted on 20 respondents who said they liked bread, and each item was tasted and evaluated for taste, aroma, texture, and overall preference on a five-point scale. And the results are shown in Table 1 below.

division flavor incense Texture Overall
Symbol Example 1 4.8 4.6 4.6 4.7 Comparative Example 1 3.7 4.1 3.5 3.7 Comparative Example 2 3.5 3.7 3.1 3.4 1: Not very good. 2: Not good. 3: Medium.
4: Good. 5: Very good.

As can be seen in Table 1, it was confirmed that Example 1 is significantly superior to the taste, aroma, texture, overall preference as compared to Comparative Example 1-2.

As mentioned above, although this invention was demonstrated in detail using the preferable embodiment, the scope of the present invention is not limited to a specific embodiment, Comprising: It should be interpreted by the attached Claim. In addition, those skilled in the art should understand that many modifications and variations are possible without departing from the scope of the present invention.

Claims (6)

Preparing a pastry dough by mixing the pastry dough material and green seaweed (S10);
Preparing a liquid species including citrus fruits, apples, and grape juice (S20);
Putting the prepared liquid species into the prepared confectionery dough and kneading again to form green confectionery (S30); And
And baking the molded green confectionery in an oven (S40).
The pastry dough material is a manufacturing method of green confectionery, characterized in that the main ingredients are flour, rye, starch, tapioca and oats.
The method of claim 1,
Step (S10) of mixing the pastry dough material and greenery to prepare a pastry dough,
20 to 30 parts by weight of rye, 20 to 30 parts by weight of starch, 20 to 30 parts by weight of oats, 20 to 30 parts by weight of tapioca, 180 to 240 parts by weight of eggs, 8 to 15 parts by weight of whole milk powder, 8 to 15 parts by weight condensed milk, 18 to 22 parts by weight of glucose, 18 to 22 parts by weight of sugar, 3 to 8 parts by weight of baking powder, 0.5 to 4 parts by weight of baking soda, 55 to 65 parts by weight of butter, 10 to 15 parts by weight of green , 10 to 15 parts by weight of almonds, 0.5 to 3 parts by weight of salt, 1.5 to 3 parts by weight of rum, 20 to 30 parts by weight of oligosaccharide, and 30 to 50 parts by weight of milk to prepare a green confectionery.
The method of claim 1,
Preparing a liquid species containing the citrus, apple, and grape juice (S20),
4000 to 5500 parts by weight of citrus juice, 4000 to 5500 parts by weight of apple juice, and 4000 to 5500 parts by weight of grape juice are added to 100 parts by weight of rye and mixed by fermentation at 30 ° C. for 24 hours. Manufacturing method.
The method of claim 1,
The pastry dough and the liquid species is a manufacturing method of green confectionery, characterized in that the dough is mixed in a weight ratio of 1: 0.3 ~ 0.5.
The method of claim 2,
The seaweed is a seaweed powder having an average particle diameter (D50) of 0.01 to 3mm,
The almond is an almond powder having an average particle diameter (D50) of 0.01 to 5mm, characterized in that the manufacturing method of green seaweed.
Green seaweed produced by the method of any one of claims 1 to 5.

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