KR20190114159A - Snack including crab and method for producing thereof - Google Patents
Snack including crab and method for producing thereof Download PDFInfo
- Publication number
- KR20190114159A KR20190114159A KR1020180036408A KR20180036408A KR20190114159A KR 20190114159 A KR20190114159 A KR 20190114159A KR 1020180036408 A KR1020180036408 A KR 1020180036408A KR 20180036408 A KR20180036408 A KR 20180036408A KR 20190114159 A KR20190114159 A KR 20190114159A
- Authority
- KR
- South Korea
- Prior art keywords
- weight
- parts
- crab
- confectionery
- powder
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- 235000011888 snacks Nutrition 0.000 title description 2
- 235000009508 confectionery Nutrition 0.000 claims abstract description 57
- 239000000843 powder Substances 0.000 claims abstract description 53
- 239000007788 liquid Substances 0.000 claims abstract description 29
- 241000894007 species Species 0.000 claims abstract description 29
- 241000238097 Callinectes sapidus Species 0.000 claims abstract description 19
- 235000020971 citrus fruits Nutrition 0.000 claims abstract description 17
- 235000007238 Secale cereale Nutrition 0.000 claims abstract description 16
- 241000209056 Secale Species 0.000 claims abstract description 14
- 235000019674 grape juice Nutrition 0.000 claims abstract description 14
- 235000013312 flour Nutrition 0.000 claims abstract description 13
- 238000004898 kneading Methods 0.000 claims abstract description 13
- 238000002156 mixing Methods 0.000 claims abstract description 13
- 240000003183 Manihot esculenta Species 0.000 claims abstract description 12
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims abstract description 12
- 239000004615 ingredient Substances 0.000 claims abstract description 12
- 244000075850 Avena orientalis Species 0.000 claims abstract description 11
- 235000007319 Avena orientalis Nutrition 0.000 claims abstract description 11
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 11
- 239000000463 material Substances 0.000 claims abstract description 10
- 241000207199 Citrus Species 0.000 claims abstract description 9
- 235000015197 apple juice Nutrition 0.000 claims abstract description 9
- 235000021016 apples Nutrition 0.000 claims abstract description 8
- 235000014510 cooky Nutrition 0.000 claims abstract description 7
- 239000002075 main ingredient Substances 0.000 claims abstract description 5
- 235000014594 pastries Nutrition 0.000 claims description 14
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 12
- 244000144725 Amygdalus communis Species 0.000 claims description 11
- 235000020224 almond Nutrition 0.000 claims description 11
- 241000220225 Malus Species 0.000 claims description 10
- 235000000346 sugar Nutrition 0.000 claims description 8
- 235000011437 Amygdalus communis Nutrition 0.000 claims description 7
- 235000014121 butter Nutrition 0.000 claims description 6
- 239000002245 particle Substances 0.000 claims description 6
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 6
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 6
- 235000020186 condensed milk Nutrition 0.000 claims description 5
- 235000013601 eggs Nutrition 0.000 claims description 5
- 229920001542 oligosaccharide Polymers 0.000 claims description 5
- 150000002482 oligosaccharides Chemical class 0.000 claims description 5
- 150000003839 salts Chemical group 0.000 claims description 5
- 235000008939 whole milk Nutrition 0.000 claims description 5
- 229920002101 Chitin Polymers 0.000 abstract description 5
- 229920001661 Chitosan Polymers 0.000 abstract description 4
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 244000141359 Malus pumila Species 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 description 10
- 239000000796 flavoring agent Substances 0.000 description 8
- 235000019634 flavors Nutrition 0.000 description 8
- 235000008429 bread Nutrition 0.000 description 7
- 235000013305 food Nutrition 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 6
- 102000002322 Egg Proteins Human genes 0.000 description 5
- 108010000912 Egg Proteins Proteins 0.000 description 5
- 238000005520 cutting process Methods 0.000 description 5
- 235000013345 egg yolk Nutrition 0.000 description 5
- 210000002969 egg yolk Anatomy 0.000 description 5
- 235000012041 food component Nutrition 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 5
- 241000219094 Vitaceae Species 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 4
- 235000013339 cereals Nutrition 0.000 description 4
- 239000011248 coating agent Substances 0.000 description 4
- 238000000576 coating method Methods 0.000 description 4
- 235000021021 grapes Nutrition 0.000 description 4
- 235000013372 meat Nutrition 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 235000014633 carbohydrates Nutrition 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 238000003825 pressing Methods 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 230000036642 wellbeing Effects 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- AFCARXCZXQIEQB-UHFFFAOYSA-N N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CCNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 AFCARXCZXQIEQB-UHFFFAOYSA-N 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- 240000001417 Vigna umbellata Species 0.000 description 2
- 235000011453 Vigna umbellata Nutrition 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 235000021329 brown rice Nutrition 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 241000283690 Bos taurus Species 0.000 description 1
- 241000675108 Citrus tangerina Species 0.000 description 1
- 241000238424 Crustacea Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 102000011782 Keratins Human genes 0.000 description 1
- 108010076876 Keratins Proteins 0.000 description 1
- 235000011430 Malus pumila Nutrition 0.000 description 1
- 235000015103 Malus silvestris Nutrition 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000020803 food preference Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 235000020627 health maintaining nutrition Nutrition 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 230000003908 liver function Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000005406 washing Methods 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
-
- 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
- A23G3/001—Mixing, kneading processes
-
- 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
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Inorganic Chemistry (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
본 발명의 꽃게과자의 제조방법은 과자반죽 재료와 꽃게분말을 혼합하여 과자반죽을 제조하는 단계(S10); 감귤, 사과, 및 포도 과즙을 포함하는 액종을 준비하는 단계(S20); 상기 제조된 과자반죽에 상기 준비된 액종을 넣고 다시 반죽하여 꽃게과자를 성형하는 단계(S30); 및 상기 성형된 꽃게과자를 오븐에 굽는 단계(S40);를 포함하며, 상기 과자반죽 재료는 밀가루, 호밀, 타피오카 및 귀리를 주재료로 하는 것을 특징으로 한다. 본 발명은 꽃게분말을 과자의 반죽시 사용하고, 감귤 과즙, 사과 과즙, 및 포도 과즙을 포함하는 액종을 사용함으로써, 그 맛과 향이 뛰어나고, 식감이 우수하며, 키키토산, 키틴 등 인체에 필요한 각종영양분이 풍부한 꽃게과자를 제공하는 효과가 있다.Method for producing a crab cake of the present invention comprises the steps of preparing a confectionery dough by mixing the confectionery ingredients and crab powder (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 a crab cake (S30); And baking the molded crab cake in an oven (S40). The cookie dough material is characterized in that the flour, rye, tapioca and oats as main ingredients. The present invention uses the crab powder when kneading the confectionery, and by using a liquid species including citrus juice, apple juice, and grape juice, excellent taste and aroma, excellent texture, and various kinds of chitosan, chitin, etc. It is effective in providing nutritious blue crab.
Description
본 발명은 꽃게과자 및 그 제조방법에 관한 것으로, 더욱 상세하게는 꽃게 성분을 포함하는 과자를 제조함으로써, 영양성분이 풍부하면서도 그 맛과 향이 우수한 꽃게과자 및 그 제조방법에 관한 것이다.The present invention relates to a crab confectionery and a method of manufacturing the same, and more particularly to a crab confectionery and a method for producing the same, which is rich in nutritional ingredients and excellent in taste and aroma by producing a confectionery containing a crab component.
현대인의 생활패턴이 간소화, 신속화됨에 따라 종래에 주로 간식으로 사용되던 과자가 주식을 대체하는 상태에 이르고 있다. 그러나 종래의 과자는 피와 소가 대부분 탄수화물계통의 재료인 밀가루, 팥 또는 설탕 등으로 구성되어 영양성분이 균형을 이루지 않는 문제점이 있었다. 아울러, 건강에 대한 관심이 높아지면서 소비자의 식품의 선호도는 건강에 도움이 되는 식품을 선호하는 경향이 두드러지고 있는바, 영양성분이 풍부한 과자의 개발이 필요한 시점이다.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.
상기한 과자의 영양성분을 보강하기 위하여, 국내 등록특허 제10-0533174호에서는 발아현미를 이용한 빵을 제안하였으며, 국내 등록특허 제10-0889880호에서는 곡물분말을 이용한 빵을 제안하였다. 그러나 이러한 빵 역시 그 영양성분이 탄수화물에 치우쳐 있으며, 곡물분말만을 이용함으로써 그 맛과 향이 새롭지 않은 단점이 있었다.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.
한편, 꽃게는 게장과 찜, 찌개, 튀김 등 다양한 조리법으로 사랑받고 있는데 맛은 물론 몸에 좋은 영양성분을 고루 함유한 식품으로, 단백질, 비타민, 칼륨과 칼슘 함량이 높아 성장기 아동이나 임신중인 여성에게 좋은 음식물이며, 특히, 키토산이 풍부한 꽃게는 알코올 해독에도 탁월하며 심장, 간기능강화, 당뇨예방, 골다공증 예방에 좋은 음식물로 널리 알려져 있다. On the other hand, crab is loved for various recipes such as crab, steamed, stew, and tempura.It is a food that contains not only taste but also healthy nutrition.It has high protein, vitamin, potassium and calcium content, so it can be used for growing children or pregnant women. It is a good food, especially chitosan-rich crab is excellent for alcohol detoxification, and is widely known as a good food for heart, liver function enhancement, diabetes prevention, osteoporosis prevention.
또한, 꽃게는 껍질에 함유된 키틴으로 인해 체내 지방축적을 방지하고 콜레스테롤을 낮추는 등 다어이트에 효과적인 식품으로 알려져 있다.In addition, blue crab is known as an effective food for diet, such as preventing fat accumulation in the body due to chitin contained in the shell and lowering cholesterol.
이러한 꽃게는 그 맛이 독특하고 향이 특이하며 기호식품으로 각광을 받고 있을 뿐 아니라 그 특성을 이용하여 게맛살, 게살자건품, 튀김제품으로 이용 가공되고 있으나 먹을 수 있는 가식부는 38.5%밖에 되지 않이 61.5% 정도는 각질부로 버려지고 있는 실정이다.These crabs are unique in their taste and have a unique aroma and are gaining popularity as their favorite foods. They are also processed into crab meat, crab meat dried foods, and fried products, but only 38.5% of them can be eaten. About 61.5% is being discarded into keratin.
이와 같이 각질부로 버려지는 꽃게 껍질에는 다양한 영양분이 포함되어 있으나, 갑각류특성 때문에 껍질의 섭취가 용이하지 못한 문제가 있어 최근에는 껍질채 식용 가능한 다양한 식품들이 개발되고 있는 실정이다.As described above, the crab shell discarded into the keratinous part contains various nutrients, but due to the nature of the crustacean, there is a problem in that the intake of the shell is not easy.
본 발명자는 꽃게 특유의 향을 유지하며 꽃게 살 및 꽂게 껍질에 포함된 다양한 영양분을 섭취할 수 있는 과자를 제공하고자 본 발명을 완성하게 되었다.The present inventors have completed the present invention to provide a confectionery that can ingest a variety of nutrients contained in the crab meat and crab shell while maintaining the unique aroma of crab.
본 발명이 해결하고자 하는 과제는 상기한 종래의 과자 또는 빵이 갖는 제반 문제점을 해소하기 위한 것으로, 과자의 반죽시 꽃게분말을 혼합함으로써, 꽃게 특유의 향을 유지하며 꽃게 살과 꽂게 껍질에 포함된 다양한 영양분을 섭취할 수 있는 꽃게과자를 제공하기 위함이다.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 crab powder during the dough of the confectionery, maintaining the unique flavor of the crab and contained in the crab meat and the crab shell This is to provide crab confectionery that can eat various nutrients.
또한, 과자반죽에 포함되는 액종이 감귤 과즙, 사과 과즙, 포도 과즙을 함유함으로써 영양성분의 함량을 더욱 높이는 것은 물론, 맛있으면서도 건강에 좋은 식품을 찾는 소비자들을 만족시키기 위함이다.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.
본 발명의 하나의 관점은 과자반죽 재료와 꽃게분말을 혼합하여 과자반죽을 제조하는 단계(S10); 감귤, 사과, 및 포도 과즙을 포함하는 액종을 준비하는 단계(S20); 상기 제조된 과자반죽에 상기 준비된 액종을 넣고 다시 반죽하여 꽃게과자를 성형하는 단계(S30); 및 상기 성형된 꽃게과자를 오븐에 굽는 단계(S40);를 포함하고, 상기 과자반죽 재료는 밀가루, 호밀, 타피오카 및 귀리를 주재료로 하는 꽃게과자의 제조방법에 관한 것이다.One aspect of the present invention is a step of preparing a pastry dough by mixing the pastry dough material and crab powder (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 a crab cake (S30); And baking the molded crab cake in an oven (S40); wherein the confectionery material relates to a method of manufacturing a crab crab, comprising flour, rye, tapioca and oats as main ingredients.
또한, 상기 과자반죽 재료와 꽃게분말을 혼합하여 과자반죽을 제조하는 단계(S10)는, 박력분 100중량부에 대하여, 호밀 20 내지 30중량부, 귀리 20 내지 30중량부, 타피오카 40 내지 60중량부, 계란 190 내지 250중량부, 전지분유 10 내지 15중량부, 연유 20 내지 30중량부, 설탕 15 내지 20중량부, 베이킹파우더 2 내지 6중량부, 베이킹소다 0.5 내지 3중량부, 버터 55 내지 65중량부, 꽃게분말 14 내지 20중량부, 아몬드 5 내지 10중량부, 소금 0.2 내지 1중량부, 럼주 1.5 내지 3중량부, 및 올리고당 20 내지 30중량부를 투입하여 반죽하는 것일 수 있다.In addition, the step of preparing the confectionery dough by mixing the confectionery ingredients and crab powder (S10), 20 to 30 parts by weight of rye, 20 to 30 parts by weight of oats, 40 to 60 parts by weight of tapioca , Eggs 190 to 250 parts by weight, whole milk powder 10 to 15 parts by weight, condensed milk 20 to 30 parts by weight, sugar 15 to 20 parts by weight, baking powder 2 to 6 parts by weight, baking soda 0.5 to 3 parts by weight, butter 55 to 65 By weight, 14 to 20 parts by weight of crab powder, 5 to 10 parts by weight of almonds, 0.2 to 1 parts by weight of salt, 1.5 to 3 parts by weight of rum, and 20 to 30 parts by weight of oligosaccharide may be kneaded.
또한, 상기 감귤, 사과, 및 포도 과즙을 포함하는 액종을 준비하는 단계(S20)는, 호밀 100 중량부에 대하여 감귤 과즙 4000 내지 5500 중량부, 사과 과즙 4000 내지 5500 중량부, 및 포도 과즙 4000 내지 5500 중량부를 투입하고 혼합하여 30℃에서 24시간 발효시켜 제조할 수 있다.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 of the mixture can be prepared by fermentation at 30 ℃ for 24 hours.
또한, 상기 과자반죽과 상기 액종은 1 : 0.3~0.5의 중량비로 혼합되어 반죽되는 것일 수 있다.In addition, the pastry dough and the liquid species may be mixed and kneaded in a weight ratio of 1: 0.3 ~ 0.5.
또한, 상기 꽃게분말의 평균입경(D50)은 0.01 내지 0.05mm이며, 상기 아몬드는 평균입경(D50)이 0.01 내지 5mm인 아몬드분말일 수 있다.In addition, the average crab powder (D50) of the crab powder is 0.01 to 0.05mm, the almond may be an almond powder having an average particle diameter (D50) of 0.01 to 5mm.
본 발명의 다른 관점은 상기 제조방법으로 제조된 꽃게과자에 관한 것이다.Another aspect of the invention relates to a crab confectionery produced by the above method.
본 발명은 꽃게분말을 과자의 반죽시 사용하고, 감귤 과즙, 사과 과즙, 및 포도 과즙을 포함하는 액종을 사용함으로써, 그 맛과 향이 뛰어나고, 식감이 우수하며, 키키토산, 키틴 등 인체에 필요한 각종영양분이 풍부한 꽃게과자를 제공하는 효과가 있다.The present invention uses the crab powder when kneading the confectionery, and by using a liquid species including citrus juice, apple juice, and grape juice, excellent taste and aroma, excellent texture, and various kinds of chitosan, chitin, etc. It is effective in providing nutritious blue crab.
도 1은 실시예 1에서 제조된 꽃게과자의 성분 검사성적서이다.1 is a component test report of the blue crab prepared in Example 1.
종래의 과자는 밀가루, 현미, 보리 등의 곡물의 가루를 주재료로 하는 반죽에 팥 또는 크림으로 되는 소로 넣어 오븐에 구워 제조되었는 바, 그 영양성분이 탄수화물에 국한되어 간식이 아닌 주식으로 먹기에는 인체에 유익한 영양성분이 부족한 단점이 있었다. 아울러, 그 맛 역시 곡물 가루를 주재로 제조함으로써, 새롭지 못한 단점이 있었다.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 was also produced by the main grain powder, there was a new disadvantage.
따라서, 본 발명은 인체에 유익한 영양성분이 풍부하면서도, 그 맛과 향이 우수한 과자를 제조하고자 하는 것으로, 밀가루, 호밀, 타피오카 및 귀리를 주재료로 하는 과자반죽 재료와 꽃게분말를 혼합하여 반죽하는 단계(S10)와, 감귤, 사과, 및 포도 과즙을 포함하는 액종을 준비하는 단계(S20)와, 상기 제조된 과자반죽에 상기 준비된 액종을 넣고 다시 반죽하여 꽃게과자를 성형하는 단계(S30)와, 상기 성형된 꽃게과자를 오븐에 굽는 단계(S40)를 포함하는 것을 특징으로 하여 제조됨으로써, 꽃게가 함유한 각종 영양성분과, 액종에 포함된 각종 과일의 영양성분을 모두 포함하면서도, 그 맛과 향이 독특하고 우수하여 웰빙 라이프(well-being life)를 추구하는 수요자들의 선호도가 높은 꽃게과자 및 그 제조방법을 제공한다.Therefore, the present invention is to produce a confectionary rich in nutritional ingredients beneficial to the human body, but excellent in taste and aroma, and kneading a mixture of pastry dough ingredients and crab powder, mainly flour, rye, tapioca and oats (S10). ), And preparing a liquid species including citrus fruits, apples, and grape juice (S20), and putting the prepared liquid species in the prepared confectionery dough and kneading again to form a crab (S30), and the molding It characterized by comprising the step of baking the crab in the oven (S40), while containing all the various nutrients contained in the crab and the nutrients of the various fruits contained in the liquid species, its taste and aroma is unique It provides excellent crab confectionery and its manufacturing method which are excellent in demand of consumers seeking well-being life.
이하, 본 발명의 꽃게과자 제조방법에 대해 단계별로 상세히 설명한다.Hereinafter, a step-by-step description of the crab sweets manufacturing method of the present invention.
밀가루, 호밀, 타피오카 및 귀리를 주재료로 하는 과자반죽 재료와 꽃게분말을 혼합하여 반죽하는 단계(S10)를 설명하면 다음과 같다.Referring to the step (S10) of kneading a dough dough material and crab powder, the flour, rye, tapioca and oats as the main ingredients.
먼저, 밀가루, 호밀, 타피오카 및 귀리를 주재료로 하는 과자반죽 재료와 꽃게분말을 혼합하여 반죽한다. 이때, 상기 과자반죽 재료는 일반적으로 과자의 제조에 사용되는 설탕, 버터, 베이킹파우더, 베이킹소다, 탈지분유 및 계란 등을 포함할 수 있다. 특히, 본 발명의 과자반죽 재료는 최근 웰빙 라이프를 추구하는 수요자의 기호에 부합되도록 밀가루의 사용량을 최소화하고 호밀, 귀리, 타피오카(tapioca) 등의 기능성 곡물 사용량을 최대화하였다. 상기 밀가루로는 박력분을 사용함이 바람직하나, 강력분이나 중력분을 사용할 수도 있다.First, kneading a mixture of pastry dough and a crab powder, mainly flour, rye, tapioca and oats. 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.
그리고 본 발명은 과자의 반죽에 꽃게분말를 혼합함으로써, 꽃게가 함유하는 단백질, 비타민, 칼륨과 칼슘 등의 영양분은 물론 키토산, 꽃게 껍질이 함유하는 키틴 등의 다양한 기능성 성분들을 함유한 과자의 제조가 가능해진다. 따라서, 본 발명은 종래 과자의 영양성분이 탄수화물과 지방에 국한되어 섭취자의 건강을 해치는 문제를 개선할 수 있다. 아울러, 상기 꽃게분말의 고유한 풍미가 과자를 구운 후에도 그대로 남아 있어, 과자의 전체적인 풍미가 우수해짐으로써, 새로운 맛과 향의 과자를 요구하며 웰빙음식을 선호하는 소비자의 욕구를 충족시킬 수 있게 된다. In addition, by mixing the crab powder in the dough of the confectionery, it is possible to prepare a confectionery containing various functional ingredients such as chitosan, chitin contained in the crab shell as well as nutrients such as protein, vitamins, potassium and calcium contained in the crab Become. Therefore, the present invention can improve the problem that the nutritional component of the conventional confectionery is limited to carbohydrates and fats, which harms the health of the intake user. In addition, the unique flavor of the crab powder remains as it is after baking the confectionery, so that the overall flavor of the confectionery is excellent, it is possible to meet the needs of consumers who demand a confectionery of a new taste and aroma and prefer well-being food. .
본 발명에서 사용되는 꽃게분말의 제조단계는, 꽃게를 절단하는 단계, 절단된 꽃게를 세척하는 단계, 증숙하는 단계, 건조하는 단계, 및 분쇄하는 단계를 포함하여 이루어진다. 상기 꽃게를 절단하는 단계는 꽃게를 적절한 개수로 절단하되 꽃게를 2개로 크게 절단하여 세척하는 것이 꽃게의 영양분 손실을 최소화할 수 있다는 점에서 바람직하다. 절단 후 세척한 꽃게는 찜기에 넣고 증숙한다. 증숙 후에는 꽃게에 포함된 수분을 제거하기 위하여 건조 단계를 수행한다. 상기 건조단계는 40 내지 50℃의 온도에서 가온 건조 또는 열풍 건조하여 꽃게 내 수분을 제거할 수 있으며, 꽃게 내 수분 함유율이 5% 이하인 것이 바람직하다. 다음으로는 꽃게를 분말상으로 분쇄하는 단계를 수행한다. 상기 꽃게분말의 평균입경(D50)은 0.01 내지 0.05mm, 바람직하게는 0.01 내지 0.03mm 일 수 있다. The manufacturing step of the crab powder used in the present invention comprises the steps of cutting the blue crab, washing the cut blue crab, steaming, drying, and grinding. The cutting of the blue crab is preferable in that cutting the blue crab in an appropriate number but cutting the blue crab into two large pieces may minimize nutrient loss of the blue crab. Blue crabs washed after cutting are put in a steamer and steamed. After steaming, a drying step is performed to remove moisture contained in the crab. The drying step may be heated to dry or hot air drying at a temperature of 40 to 50 ℃ to remove the water in the crab, it is preferable that the water content in the crab is 5% or less. Next, the step of crushing the crab into powder form. The average particle diameter (D50) of the crab powder may be 0.01 to 0.05mm, preferably 0.01 to 0.03mm.
이와 같이 꽃게를 껍질째 통으로 분쇄하게 되므로, 상기 꽃게 분말은 꽃게 껍질이 함유하는 키틴 등의 다양한 기능성 성분들을 함유하며, 소비자가 용이하게 이들 기능성 성분들을 섭취할 수 있는 이점이 있다.Since the blue crab is crushed into the shell of the shell as described above, the blue crab powder contains various functional ingredients such as chitin contained in the blue crab shell, and the consumer can easily consume these functional ingredients.
상기 과자반죽와 꽃게분말을 혼합하여 제조된 과자반죽은 박력분 100중량부에 대하여, 호밀 20 내지 30중량부, 귀리 20 내지 30중량부, 타피오카 40 내지 60중량부, 계란 190 내지 250중량부, 전지분유 10 내지 15중량부, 연유 20 내지 30중량부, 설탕 15 내지 20중량부, 베이킹파우더 2 내지 6중량부, 베이킹소다 0.5 내지 3중량부, 버터 55 내지 65중량부, 꽃게분말 14 내지 20중량부, 아몬드 5 내지 10중량부, 소금 0.2 내지 1중량부, 럼주 1.5 내지 3중량부, 및 올리고당 20 내지 30중량부를 포함할 수 있다.The cookie dough prepared by mixing the cookie dough and crab powder is 20 to 30 parts by weight of rye, 20 to 30 parts by weight of oats, 40 to 60 parts by weight of tapioca, 190 to 250 parts by weight of whole milk powder 10 to 15 parts by weight, condensed milk 20 to 30 parts by weight, sugar 15 to 20 parts by weight, baking powder 2 to 6 parts by weight, baking soda 0.5 to 3 parts by weight, butter 55 to 65 parts by weight, crab powder 14 to 20 parts by weight 5 to 10 parts by weight of almonds, 0.2 to 1 part by weight of salt, 1.5 to 3 parts by weight of rum, and 20 to 30 parts by weight of oligosaccharides.
상기 꽃게분말이 14중량부 미만일 경우 꽃게분말의 영양성분이 과자에 충분히 포함되지 않고 꽃게분말의 풍미가 나타나지 않으며, 20중량부를 초과할 경우 과량이 되어 오히려 과자의 풍미를 해칠 수 있는 것은 물론, 과자반죽 재료가 상대적으로 적게 투입되어 반죽이 원활하지 않을 수 있다. If the crab powder is less than 14 parts by weight, the nutritional component of the crab powder is not included in the confectionery and the flavor of the crab powder does not appear. If the crab powder exceeds 20 parts by weight, the excess may harm the flavor of the confection, of course, confectionery. The dough material may be relatively low and the dough may not be smooth.
또한, 상기 아몬드는 분말상으로 포함될 수 있으며, 아몬드분말의 평균입경(D50)은 0.01 내지 5mm, 바람직하게는 0.1 내지 2mm 일 수 있다.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.
한편, 상기 과자반죽은 냉장고에서 숙성하거나 실온에서 숙성하는 등의 숙성단계를 거칠 수 있으며, 종래 과자의 제조방법에서 공지된 사항이라면 그 실시를 제한하지 않는다.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.
다음으로 상기 과자반죽에 투입되는 액종을 준비하는 단계(S20)는 다음과 같다.Next, the step (S20) of preparing a liquid species to be added to the pastry dough is as follows.
본 발명의 꽃게과자는 감귤, 사과, 포도 과즙을 포함하는 액종을 과자반죽과 혼합하여 제조함으로써 과자에 부족한 영양소인 섬유질, 단백질, 및 항산화기능이 우수한 비타민 C를 보충해 줄 수 있다. 아울러, 감귤, 사과, 포도는 달콤한 맛을 가지기 때문에 설탕의 첨가를 최소화할 수 있도록 도와준다. 본 발명에서는 상기 감귤, 사과, 포도를 착즙하여 과즙 자체를 이용하거나, 분쇄하여 과육이 포함된 상태로 사용할 수도 있음은 물론이다. 감귤, 사과, 포도를 착즙하거나 분쇄하는 방법은 종래의 방법과 동일하므로 이에 대한 설명은 생략한다.Blue crab of the present invention can be prepared by mixing the liquid species including citrus, apple, grape juice with confectionery dough can supplement the vitamin C excellent in fiber, protein, and antioxidant function nutrients lacking in confectionery. 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.
본 발명에서 상기 액종을 과자반죽과 혼합하여 사용하는 이유는, 꽃게의 비린 맛과 향을 제거할 수 있는 동시에 감귤, 사과, 포도의 독특한 풍미가 자연스럽게 어우러져 고유한 풍미가 만들어지는 것은 물론, 액종에 포함된 각종 과일류의 영양성분이 서로 어우러져 인체에 유익한 효과를 가져올 수 있기 때문이다. The reason for using the liquid species in the present invention by mixing with the pastry dough is that it can remove the fishy taste and aroma of blue crab and at the same time the unique flavors of citrus fruits, apples, grapes are naturally combined to create a unique flavor, of course, This is because the nutritional components of the various fruits included can bring about beneficial effects on the human body.
일 구체예로서, 상기 액종은 호밀 100 중량부에 대하여 감귤 과즙 4000 내지 5500 중량부, 사과 과즙 4000 내지 5500 중량부, 및 포도 과즙 4000 내지 5500 중량부를 투입하여 혼합한 후 30℃에서 24시간 발효시켜 제조될 수 있다.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.
상기 제조된 과자반죽에 상기 준비된 액종을 넣어 다시 반죽한 후 과자를 성형하는 단계(S30)는 다음과 같다.Putting the prepared liquid species in the prepared pastry dough and kneading again (S30) is as follows.
상기와 같이 반죽과 액종이 준비되면, 상기 과자반죽과 액종을 다시 혼합하여 반죽시킨 후 과자 하나가 될 정도의 크기로 분할하여 성형한다. 이때 분할된 반죽의 크기, 성형된 모양 등은 제한하지 않는다. 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.
그리고 필요에 따라 성형된 반죽의 상부에 모양 또는 글자를 새긴 후, 계란 노른자를 도포할 수도 있다. 이때, 상기 모양 또는 글자를 새기는 방법은 수작업으로 이루어질 수도 있고, 과자 도장을 이용할 수도 있다. 상기 과자 도장이란 손잡이와 상기 손잡이의 하면에 글자 또는 모양이 새겨지며, 평판형태로 되어 반죽을 누를 수 있는 누름판이 구비된 것을 의미한다. 즉, 상기 과자 도장의 손잡이를 잡고 누름판으로 성형된 반죽을 눌러주면 반죽의 상부에 도장 또는 모양이 새겨지게 된다.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.
또한, 글자 또는 모양이 새겨진 성형된 반죽의 표면에 계란노른자를 도포해주면 코팅효과를 주어 표면에 윤기가 흐르고, 모양 또는 글자가 새겨진 표면이 부스러지는 등의 단점을 보완할 수 있다. 상기 계란노른자의 도포 방법은 붓을 이용하는 것이면 족하며, 계란노른자의 도포량은 제한하지 않는 것으로, 1회 이상 즉, 다수회에 걸쳐 도포하는 것도 가능하다.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.
한편, 상기 제조된 과자반죽에 투입되는 액종의 양은 과자반죽과 액종을 1 : 0.3~0.5의 중량비로 혼합하여 반죽하는 것이 바람직하다.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.
상기 성형된 반죽을 오븐에 굽는 단계(S40)는 다음과 같다.Baking the molded dough in the oven (S40) is as follows.
성형이 완료되면, 상기 성형된 반죽을 오븐에 구워 과자를 완성한다. 이때 오븐의 온도는 상 170℃, 하 150℃ 정도에서 15 내지 30분간 굽는 것이 바람직한 바, 이는 과자가 타지 않으면서 적절히 부풀어 오르는 온도 및 시간이다. 즉, 온도가 너무 높으면 과자의 겉면이 타게 되고, 온도가 너무 낮으면 과자가 부풀어오르지 않고 그대로 굳어져 딱딱하게 되며, 굽는 시간이 15분보다 짧으면 과자가 다 익지 않고, 30분을 초과하면 겉면이 타기 때문이다.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, and if the temperature is too low, the confectionery 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.
상기와 같은 과정을 통해 제조된 꽃게과자는 과자반죽과 액종을 1 : 0.3~0.5의 중량비로 혼합하고, 상기 과자반죽 재료는 박력분 100중량부에 대하여, 호밀 20 내지 30중량부, 귀리 20 내지 30중량부, 타피오카 40 내지 60중량부, 계란 190 내지 250중량부, 전지분유 10 내지 15중량부, 연유 20 내지 30중량부, 설탕 15 내지 20중량부, 베이킹파우더 2 내지 6중량부, 베이킹소다 0.5 내지 3중량부, 버터 55 내지 65중량부, 꽃게분말 14 내지 20중량부, 아몬드 5 내지 10중량부, 소금 0.2 내지 1중량부, 럼주 1.5 내지 3중량부, 및 올리고당 20 내지 30중량부를 포함함으로써, 그 영양학적 가치가 우수함은 물론, 맛과 향 또한 우수하고, 식감 역시 우수하여 꽃게과자의 소비를 촉진시킬 수 있는 것이다.The crab cake prepared through the above process is mixed with the pastry dough and liquid species in a weight ratio of 1: 0.3 ~ 0.5, the pastry dough material is 20 to 30 parts by weight, rye 20 to 30 parts by weight with respect to 100 parts by weight of the flour Parts by weight, tapioca 40 to 60 parts by weight, eggs 190 to 250 parts by weight, whole milk powder 10 to 15 parts by weight, condensed milk 20 to 30 parts by weight, sugar 15 to 20 parts by weight, baking powder 2 to 6 parts by weight, baking soda 0.5 To 3 parts by weight, butter 55 to 65 parts by weight, crab powder 14 to 20 parts by weight, almonds 5 to 10 parts by weight, salt 0.2 to 1 parts by weight, rum 1.5 to 3 parts by weight, and oligosaccharide 20 to 30 parts by weight In addition, the nutritional value is not only excellent, but also the taste and aroma, and the texture is also excellent to promote the consumption of crab confectionery.
이하, 본 발명의 내용을 실시예를 들어 보다 구체적으로 설명하고자 하나, 이들 실시예는 본 발명의 내용을 이해하기 위해 제시되는 것일 뿐 본 발명의 권리범위가 이에 한정되는 것으로 해석되어서는 아니될 것이다.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. .
실시예Example 1 One
과자반죽 재료는 박력분 100중량부에 대하여, 호밀 25중량부, 귀리 25중량부, 타피오카 50중량부, 계란 225중량부, 전지분유 12.5중량부, 연유 25중량부, 설탕 17.5중량부, 베이킹파우더 3.75중량부, 베이킹소다 1.5중량부, 버터 60중량부, 꽃게분말 16.25중량부, 아몬드분말 7.5중량부, 소금 0.75중량부, 럼주 2.5중량부, 올리고당 25중량부를 투입한 후 혼합하여 반죽하여 제조하였다. 꽃게분말의 평균입경(D50)은 0.01 내지 0.05mm가 되도록 분쇄하여 분말상으로 사용하였다.Confectionery material is 25 parts by weight of rye, 25 parts by weight of oats, 50 parts by weight of tapioca, 225 parts by weight of eggs, 12.5 parts by weight of whole milk powder, 25 parts by weight of condensed milk, 17.5 parts by weight of sugar, baking powder 3.75 By weight, 1.5 parts by weight of baking soda, 60 parts by weight of butter, 16.25 parts by weight of crab powder, 7.5 parts by weight of almond powder, 0.75 parts by weight of salt, 2.5 parts by weight of rum wine, 25 parts by weight of oligosaccharide, and then mixed and prepared. The average particle diameter (D50) of the crab powder was pulverized to 0.01 to 0.05 mm and used as a powder.
액종은 호밀분 100 중량부에 대하여 감귤 과즙 5000 중량부, 사과 과즙 5000 중량부, 및 포도 과즙 5000 중량부를 투입하여 혼합한 후 30℃에서 24시간 발효시켜 제조하였다.The liquid species were prepared by mixing 5000 parts by weight of citrus juice, 5000 parts by weight of apple juice, and 5000 parts by weight of grape juice with respect to 100 parts by weight of rye flour, followed by fermentation at 30 ° C. for 24 hours.
상기 제조된 과자반죽 100 중량부에 상기 제조된 액종 37.5 중량부를 투입한 후 다시 반죽하였다.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.
상기 제조된 반죽을 160g씩 분할하여 동그란 모양으로 성형한 후, 성형된 빵의 표면에 계란노른자를 1회 도포하고, 이를 상 170℃, 하 150℃의 온도에서 20분간 구워서 빵을 완성하였다.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.
이와 같이 제조된 꽃게과자는 ㈜우솔환경원에서 성분 검사하였으며, 검사성적서를 하기 표 1에 나타내었다.The crab cake prepared as described above was tested for ingredients at Woosol Environmental Institute, and the test report is shown in Table 1 below.
비교예Comparative example 1 One
실시예 1과 동일하게 실시하되, 반죽시 꽃게분말을 넣지 않고 박력분 12.5중량부를 더 투입하여 반죽하였다.It carried out in the same manner as in Example 1, but kneaded by adding 12.5 parts by weight of force component without putting the crab powder during kneading.
비교예Comparative example 2 2
실시예 1과 동일하게 실시하되, 반죽시 액종을 넣지 않고 반죽하였다.It carried out similarly to Example 1, but knead | mixed without putting a liquid species at the time of kneading.
다음으로, 실시예 1과 비교예 1-2의 관능검사를 실시하였다. 관능검사는 빵을 좋아한다고 응답한 응답자 20명을 대상으로, 각각의 과자를 시식하게 한 후, 맛, 향, 식감, 전체적인 선호도의 항목을 5점 척도로서 평가하도록 하였다. 그리고 그 결과를 하기 표 1에 나타내었다. 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.
기호도Overall
Symbol
4: 좋음. 5: 매우 좋음.1: Not very good. 2: Not good. 3: Medium.
4: Good. 5: Very good.
상기 표 1에서 확인할 수 있는 바와 같이, 맛, 향, 식감, 전체적인 선호도 모두 비교예 1-2에 비하여 실시예 1이 현저히 우수함을 확인할 수 있었다. 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.
이상, 본 발명을 바람직한 실시 예를 사용하여 상세히 설명하였으나, 본 발명의 범위는 특정 실시 예에 한정되는 것은 아니며, 첨부된 특허청구범위에 의하여 해석되어야 할 것이다. 또한, 이 기술분야에서 통상의 지식을 습득한 자라면, 본 발명의 범위에서 벗어나지 않으면서도 많은 수정과 변형이 가능함을 이해하여야 할 것이다. 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)
감귤, 사과, 및 포도 과즙을 포함하는 액종을 준비하는 단계(S20);
상기 제조된 과자반죽에 상기 준비된 액종을 넣고 다시 반죽하여 꽃게과자를 성형하는 단계(S30); 및
상기 성형된 꽃게과자를 오븐에 굽는 단계(S40);를 포함하며,
상기 과자반죽 재료는 밀가루, 호밀, 타피오카 및 귀리를 주재료로 하는 것을 특징으로 하는 꽃게과자의 제조방법.
Preparing a confectionery dough by mixing confectionery ingredients and crab powder (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 a crab cake (S30); And
And baking the molded crab cake in an oven (S40).
The cookie dough material is a method of manufacturing a crab confectionery, characterized in that the flour, rye, tapioca and oats as the main ingredients.
상기 과자반죽 재료와 꽃게분말을 혼합하여 과자반죽을 제조하는 단계(S10)는,
박력분 100중량부에 대하여, 호밀 20 내지 30중량부, 귀리 20 내지 30중량부, 타피오카 40 내지 60중량부, 계란 190 내지 250중량부, 전지분유 10 내지 15중량부, 연유 20 내지 30중량부, 설탕 15 내지 20중량부, 베이킹파우더 2 내지 6중량부, 베이킹소다 0.5 내지 3중량부, 버터 55 내지 65중량부, 꽃게분말 14 내지 20중량부, 아몬드 5 내지 10중량부, 소금 0.2 내지 1중량부, 럼주 1.5 내지 3중량부, 및 올리고당 20 내지 30중량부를 투입하여 반죽하는 것을 특징으로 하는 꽃게과자의 제조방법.
The method of claim 1,
Step (S10) of preparing a confectionery dough by mixing the confectionery ingredients and crab powder,
20 to 30 parts by weight of rye, 20 to 30 parts by weight of oats, 40 to 60 parts by weight of tapioca, 190 to 250 parts by weight of eggs, 10 to 15 parts by weight of whole milk powder, 20 to 30 parts by weight of condensed milk, 15 to 20 parts by weight of sugar, 2 to 6 parts by weight of baking powder, 0.5 to 3 parts by weight of baking soda, 55 to 65 parts by weight of butter, 14 to 20 parts by weight of blue crab powder, 5 to 10 parts by weight of almonds, 0.2 to 1 weight of salt Part, rum wine 1.5 to 3 parts by weight, and 20 to 30 parts by weight of oligosaccharide by the method of producing a crab, characterized in that kneading.
상기 감귤, 사과, 및 포도 과즙을 포함하는 액종을 준비하는 단계(S20)는,
호밀 100 중량부에 대하여 감귤 과즙 4000 내지 5500 중량부, 사과 과즙 4000 내지 5500 중량부, 및 포도 과즙 4000 내지 5500 중량부를 투입하고 혼합하여 30℃에서 24시간 발효시켜 제조하는 것을 특징으로 하는 꽃게과자의 제조방법.
The method of claim 1,
Preparing a liquid species containing the citrus, apple, and grape juice (S20),
About 400 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 mixed with 100 parts by weight of rye and fermented at 30 ° C. for 24 hours. Manufacturing method.
상기 과자반죽과 상기 액종은 1 : 0.3~0.5의 중량비로 혼합되어 반죽되는 것을 특징으로 하는 꽃게과자의 제조방법.
The method of claim 1,
The pastry dough and the liquid species is a method of producing a crab confectionery, characterized in that the dough is mixed in a weight ratio of 1: 0.3 ~ 0.5.
상기 꽃게분말의 평균입경(D50)은 0.01 내지 0.05mm이며,
상기 아몬드는 평균입경(D50)이 0.01 내지 5mm인 아몬드분말 것을 특징으로 하는 꽃게과자의 제조방법.
The method of claim 2,
The average particle diameter (D50) of the blue crab powder is 0.01 to 0.05 mm,
The almond is a method for producing blue crab, characterized in that the almond powder having an average particle diameter (D50) of 0.01 to 5mm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020180036408A KR20190114159A (en) | 2018-03-29 | 2018-03-29 | Snack including crab and method for producing thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020180036408A KR20190114159A (en) | 2018-03-29 | 2018-03-29 | Snack including crab and method for producing thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20190114159A true KR20190114159A (en) | 2019-10-10 |
Family
ID=68206174
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020180036408A Withdrawn KR20190114159A (en) | 2018-03-29 | 2018-03-29 | Snack including crab and method for producing thereof |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20190114159A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102386236B1 (en) * | 2021-08-20 | 2022-04-12 | 주상국 | A method for preparing chicken fried powder using crab powder |
-
2018
- 2018-03-29 KR KR1020180036408A patent/KR20190114159A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102386236B1 (en) * | 2021-08-20 | 2022-04-12 | 주상국 | A method for preparing chicken fried powder using crab powder |
| WO2023022379A1 (en) * | 2021-08-20 | 2023-02-23 | 주상국 | Method for preparing fried chicken powder using snow crab powder |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101634364B1 (en) | Bread including seaweeds and method for producing thereof | |
| KR20200145141A (en) | Bread manufacturing method and bread produced by the method | |
| WO2017162137A1 (en) | Bread dough made of vegetables, fruits, flour, eggs or milk, and method for making same | |
| KR20100110471A (en) | Fruit breads containing fruit slice and fruit puree and method of manufacturing thereof | |
| KR101928949B1 (en) | fermented liquid starter for bread making using sweet potato and manufacturing method of bread | |
| KR102318003B1 (en) | Method for manufacturing nureungji comprising functional proteins | |
| KR101384792B1 (en) | Method for producing manju with waxy corn and a waxy corn manju produced by the same method | |
| KR102364270B1 (en) | Ball type baked Yukwa containing sweet persimmon | |
| KR101402079B1 (en) | Method for preparation of functional walnut steamed bread having blueberry | |
| KR20190004098A (en) | A method for manufacturing bread using a fermentation stock solution extracted from a cereal grain as a baking yeast and a bread manufactured by the same as | |
| KR102162688B1 (en) | Method for producing meringue using embryo bud of rice and barley sprout | |
| CN105104661A (en) | Noodle-containing chocolate | |
| KR102384686B1 (en) | Yakgwa cookies and manufacturing method thereof | |
| KR102696630B1 (en) | The method of manufacturing ciabatta bread contained burdock | |
| KR101822515B1 (en) | Method of aronia cookies | |
| KR20090038157A (en) | How to make mini sweet potato | |
| KR101414807B1 (en) | A method of preparing black garlic with allium sativum l. f. choyeong and a food comprising the same | |
| KR20190114154A (en) | Snack including enteromorpha and method for producing thereof | |
| KR101382916B1 (en) | Method for preparation of functional walnut steamed bread having Opunitia dillenii Haw | |
| KR20180052393A (en) | Composition for Walnet Cookie Comprising Black Sesame Sediment and Water Parsley Glutinous Rice Cake & Method for Water Parsley Walnet Cookie Using the Same | |
| KR20180067048A (en) | Fruit waffle using rice flour and its manufacturing method | |
| KR101963498B1 (en) | Method for preparation of functional steamed bread having pistachios, sweet potato and cheese | |
| KR102420167B1 (en) | Seafood bread and manufacturing for therof | |
| KR20210041743A (en) | Apple bread and method of manufacturing the same | |
| KR20190114159A (en) | Snack including crab and method for producing thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PA0109 | Patent application |
Patent event code: PA01091R01D Comment text: Patent Application Patent event date: 20180329 |
|
| PG1501 | Laying open of application | ||
| PC1203 | Withdrawal of no request for examination |