KR20200106327A - Cookie having anti-allergy and method of manufacturing the same - Google Patents

Abstract

The present invention relates to a method of manufacturing an anti-allergic cookie and a cookie manufactured by the method, wherein the manufacturing method comprises the steps of: obtaining a mixture by mixing roasted barley flour, sugars, baking powder, baking soda, avocado oil, a Perilla frutescens leaf extract, and salt; adding purified water to the mixture to obtain dough; obtaining an aged molded product by molding and aging the dough; and baking the aged molded product.

Description

Anti-allergic cookie and its manufacturing method {Cookie having anti-allergy and method of manufacturing the same}

The present invention relates to an anti-allergic cookie and a method for manufacturing the same, and to an anti-allergic cookie with increased preservation and flavor by including perilla leaf extract and having anti-allergic activity, and containing roasted barley flour, and a method for manufacturing the same.

Barley nutritionally contains sufficient dietary fiber such as β-glucan and contains a large amount of B vitamins (folic acid, pantothenic acid), calcium, and iron, so it suppresses the increase in blood sugar, urine sugar, and cholesterol content. It is known that it prevents heart diseases such as arteriosclerosis, blood pressure strengthening, and high blood pressure, and has effects such as constipation prevention, cancer prevention, digestive system enhancement, stamina enhancement, stress resistance improvement, etc. .

On the other hand, allergy can be seen as a state in which the immune system for self-defense from foreign substances (antigens) causes excessive immune response (antibody formation), causing self-injury. In this case, it is referred to as “food allergy”, and in Korea, more than 20 types of food including wheat, milk, and eggs are regulated and managed as labeling requirements.

By the way, the barley is also a problem because it contains a small amount of gluten, an allergen in wheat.

Therefore, in the present invention, barley is included in the manufacture of cookies, which is one of the processed foods, so that the nutritional components of barley are provided in the form of cookies, so that everyone, including children, can easily consume the nutrition of barley through a favorite cookie. It is intended to provide an anti-allergic cookie that includes barley, but can solve the food allergy problem that may be caused by barley, and a method for manufacturing the same.

On the other hand, as a prior art related to the present invention, a method of manufacturing a cookie containing rice flour (Patent Document 1), a cookie added with Cheonnyeoncho powder and a method for manufacturing the same (Patent Document 2), a cookie containing white sticky barley, and a manufacturing method thereof ( Patent Document 3), antioxidant activity and quality characteristics of perilla leaf cookies (Non-Patent Document 1), etc. are disclosed, but the anti-allergic cookie of the present invention is not disclosed at all.

Republic of Korea Patent Publication No. 10-2013-0119138 Republic of Korea Patent Publication No. 10-2015-0086984 Republic of Korea Patent Publication No. 10-2014-0057424

Korean Journal of Food and Cookery Science Vol. 25, No. 5 (2009) 521-530

The present invention was conceived to solve the problems of the prior art as described above, and an object of the present invention is to use perilla leaves as an anti-allergic material, and an anti-allergic cookie using baked barley flour to enhance the preservation and flavor of cookies. It is to provide a manufacturing method.

Another object of the present invention is to provide an anti-allergic cookie using perilla leaves as an anti-allergic material, and using baked barley flour to enhance the preservation and flavor of the cookie.

The present invention provides a mixture of roasted barley flour, sugars, baking powder, baking soda, avocado oil, perilla leaf extract, and salt to achieve the above object; Adding purified water to the mixture to obtain a dough; Molding the dough and then aging to obtain an aged molded product; And it provides a method of manufacturing an anti-allergic cookie comprising the step of baking the aged molded product.

In addition, the present invention provides an anti-allergic cookie prepared by the above method.

According to the present invention, by using perilla leaves as an anti-allergic material and using baked barley flour, it is possible to provide an anti-allergic cookie with improved preservation and flavor.

In addition, by using avocado oil with a high smoke point, it is possible to provide an anti-allergic cookie that minimizes the destruction of nutrients and generates less harmful substances such as carcinogens.

1 shows a manufacturing process diagram of an anti-allergic cookie according to an embodiment of the present invention.
Figure 2 shows an anti-allergic cookie manufactured according to an embodiment of the present invention.

The present invention provides a mixture of (a) roasted barley flour, sugar, baking powder, baking soda, avocado oil, perilla leaf extract, and salt to obtain a mixture; (b) adding purified water to the mixture to obtain a dough; (c) molding the dough and then aging to obtain an aged molded product; And (d) relates to a method for producing an anti-allergic cookie comprising the step of baking the aged molded product.

In the method of manufacturing the anti-allergic cookie of the present invention, the step (a) is 80 to 120 parts by weight of sugar, preferably 90 to 110 parts by weight, and 0.5 to 1.5 parts by weight of baking powder, preferably based on 100 parts by weight of baked barley flour. Preferably 0.5 to 1 parts by weight, baking soda 0.2 to 1.0 parts by weight, preferably 0.3 to 0.8 parts by weight, avocado oil 20 to 40 parts by weight, preferably 25 to 35 parts by weight, perilla leaf extract 0.1 to 10 parts by weight, Preferably, 0.5 to 2 parts by weight and 0.1 to 1.0 parts by weight of salt, preferably 0.3 to 0.7 parts by weight may be mixed to obtain a mixture.

In the manufacturing method of the anti-allergic cookie of the present invention, the saccharides are sugar, glucose, fructose, malt sugar, sugar syrup, dextrin, maltose, maltooligosaccharide, isomaltooligosaccharide, cellooligosaccharide, fructooligosaccharide, inulooligosaccharide, galacto Oligosaccharides, chitooligosaccharides, xyloligosaccharides, sucralose, honey, propolis, trehalose, stevioside, aspartame, raffinose, sorbitol, xylitol, mannitol, mantitol, ramnitol, inositol, erythritol, paratinose, and querci It may be any one or more selected from tall, but is not limited thereto.

In the manufacturing method of the anti-allergic cookie of the present invention, the saccharide is any one or more selected from sugar, maltooligosaccharide, isomaltooligosaccharide, cellooligosaccharide, fructooligosaccharide, inulooligosaccharide, galactooligosaccharide, chitooligosaccharide, and xylooligosaccharide. I can.

The avocado oil used in the method of manufacturing the anti-allergic cookie of the present invention is an oil extracted by compressing the seeds of avocado with non-drying oil, and the avocado oil has a smoke point of 271°C and a sunflower seed. Since it is higher than oil (107°C), soybean oil (160°C), and corn oil (160°C), the use of avocado oil has the advantage of less destruction of nutrients and less harmful substances such as carcinogens.

In the method of manufacturing the anti-allergic cookie of the present invention, step (b) may be a step of obtaining a dough by adding 10 to 20 parts by weight of purified water, preferably 10 to 15 parts by weight, based on 100 parts by weight of the mixture. have.

In the method of manufacturing the anti-allergic cookie of the present invention, in step (c), the thickness of the dough is 1 to 10 mm, preferably 3 to 7 mm, and the longitudinal section is circular, oval, square, triangle, pentagonal, hexagonal, After molding into any one shape selected from stars, preferably circular or elliptical, at -5°C to 4°C, preferably 0°C to 4°C for 30 minutes to 2 hours, preferably 1 to 1.5 It may be a step of obtaining a mature product by aging for a period of time.

In the method of manufacturing the anti-allergic cookie of the present invention, the step (d) is performed by heating the aged molded product at 150 to 200°C, preferably 165°C to 185°C for 10 to 30 minutes, preferably 15 to 25 It can be a baking step for minutes.

In the method of manufacturing the anti-allergic cookie of the present invention, the baked barley flour is pulverized to have a particle size of 50 to 200 μm, preferably 100 to 150 μm, and then 155 to 165°C, preferably 160°C. It is preferable to use the one baked in the oven for 25 to 30 minutes.

The baking can be achieved by stirring the pulverized barley flour in an oven at 155 to 165° C., preferably at 160° C. every 5 minutes, and stirring continuously for 25 to 30 minutes until it becomes light brown. The baked barley flour Compared to cookies prepared using unbaked barley flour, the preservation and flavor of cookies prepared by the method of the present invention can be improved.

The perilla leaf extract may be a hot water extract or an ethanol extract of perilla leaf, preferably a hot water extract of perilla leaf, but is not limited thereto.

The hot-water extract of perilla leaves is a dried raw material obtained by hot air drying and pulverizing the perilla leaf raw material collected from perilla seeds, preferably cultivated with a low pesticide, and boiled water of 5 to 20 times, preferably 5 to 10 times the weight of the dried raw material. (100 to 120°C) is added, and the obtained through extraction using an extractor for 1 to 5 hours, preferably 2 to 4 hours may be used.

The perilla leaf ethanol extract is 5 to 10 times the weight of the perilla leaf raw material obtained by hot air drying and pulverization of the perilla leaf raw material, and immersed in ethanol at a concentration of 30 to 99 vol%, and then 6 to 24 at 70 to 85°C. It is possible to use those obtained by extraction over time.

Perilla frutescens var. japonica Herba) is an annual herb belonging to the Lamiaceae family native to China and East Asia. Perilla leaves are used for food because of their unique flavor and taste, and are known to contain a lot of anthocyanin pigments and flavonoids.

In addition, the leaves of perilla contain minerals such as calcium, iron, phosphorus, magnesium, vitamins A, C, and phytonutrients such as tyrosine, lysine, and linolenic acid. The physiological activity of perilla leaves is hot water. There are anti-inflammatory, anti-allergic, anti-mutagenic and antioxidant effects identified in extracts or ethanol extracts, but there are no studies to use perilla leaves as anti-allergic materials.

The present invention also relates to an anti-allergic cookie prepared by the above method.

The anti-allergic cookie of the present invention uses perilla leaves as an anti-allergic material and by using baked barley flour, it is possible to provide an anti-allergic cookie with improved preservation and flavor.

In addition, the anti-allergic cookie of the present invention has the advantage of minimizing the destruction of nutrients and generating less harmful substances such as carcinogens by using avocado oil with a high smoke point.

Hereinafter, the present invention will be described in detail through examples. However, these examples are for illustrative purposes only, and the scope of the present invention is not limited by these examples.

<Example 1> Preparation of cookies

Mix 50 parts by weight of sugar, 50 parts by weight of isomaltooligosaccharide, 1 part by weight of baking powder, 0.5 parts by weight of baking soda, 30 parts by weight of avocado oil, 2 parts by weight of perilla leaf extract, and 0.5 parts by weight of salt based on 100 parts by weight of roasted barley flour To obtain a mixture.

15 parts by weight of purified water was added to 100 parts by weight of the mixture to obtain a dough.

The dough was molded to have a thickness of 3 mm, a diameter of 5 cm, and an oval shape, and then aged at 0° C. for 1 hour to obtain an aged product.

The aged molded product was baked at 170° C. for 17 minutes to prepare a cookie including perilla leaf extract and baked barley flour.

At this time, the roasted barley powder was pulverized to a particle size of 100 μm and then baked in an oven at 160° C. for 25 minutes.

In addition, the perilla leaf extract is obtained by hot air drying the perilla leaf raw material collected from perilla seeds in a hot air dryer at a temperature of 45° C. for 5 hours, and then pulverized to a particle size of 100 μm. Boiled water (110° C.) was added, and hot water extract of perilla leaves extracted using an extractor for 3 hours was used.

<Example 2> Preparation of cookies

Perilla leaf extract is 70% of the weight of the perilla leaf extract 7.5 times the weight of the perilla leaf raw material in the dried perilla leaf raw material pulverized to a particle size of 100 μm after drying the raw perilla leaf in a hot air dryer at a temperature of 45° C. for 5 hours ( w/v) After immersion in ethanol, a cookie including perilla leaf extract and roasted barley flour was prepared in the same manner as in Example 1, except that the ethanol extract of perilla leaf obtained by extraction at 80° C. for 18 hours was used.

<Example 3> Preparation of cookies

Cookies containing perilla leaf extract and baked barley powder were prepared in the same manner as in Example 1, except that 40 parts by weight of avocado oil and 3 parts by weight of hot water extract of perilla leaf were used with respect to 100 parts by weight of roasted barley powder.

<Example 4> Preparation of cookies

Cookies containing perilla leaf extract and baked barley powder were prepared in the same manner as in Example 1, except that 20 parts by weight of avocado oil and 1 part by weight of hot water extract of perilla leaf were used with respect to 100 parts by weight of roasted barley powder.

<Comparative Example 1> Preparation of cookies

Cookies containing no perilla leaf extract were prepared in the same manner as in Example 1, except that the perilla leaf extract was not used.

That is, 50 parts by weight of sugar, 50 parts by weight of isomaltooligosaccharide, 1 part by weight of baking powder, 30 parts by weight of avocado oil, and 0.5 parts by weight of salt were mixed with respect to 100 parts by weight of roasted barley flour to obtain a mixture.

15 parts by weight of purified water was added to 100 parts by weight of the mixture to obtain a dough.

The dough was molded to have a thickness of 3 mm, a diameter of 5 cm, and an oval shape, and then aged at 0° C. for 1 hour to obtain an aged product.

A cookie including barley flour was prepared by baking the aged molded product at 170° C. for 17 minutes.

<Comparative Example 2> Preparation of cookies

Instead of baked barley flour, a cookie including perilla leaf extract and unbaked barley flour was prepared in the same manner as in Example 1, except that unbaked barley flour crushed to a size of 100 μm was used.

That is, based on 100 parts by weight of the barley powder, 50 parts by weight of sugar, 50 parts by weight of isomaltooligosaccharide, 1 part by weight of baking powder, 0.5 parts by weight of baking soda, 30 parts by weight of avocado oil, 2 parts by weight of perilla leaf hot water extract, and 0.5 parts by weight of salt. A mixture was obtained by mixing parts by weight.

15 parts by weight of purified water was added to 100 parts by weight of the mixture to obtain a dough.

The dough was molded to have a thickness of 3 mm, a diameter of 5 cm, and an oval shape, and then aged at 0° C. for 1 hour to obtain an aged product.

The aged molded product was baked at 170° C. for 17 minutes to prepare a cookie including perilla leaf extract and unbaked barley flour.

<Comparative Example 3> Preparation of cookies

A cookie containing no perilla leaf extract was prepared in the same manner as in Example 1, except that the perilla leaf extract was not used, and unbaked barley flour crushed to 100 μm was used instead of the baked barley flour.

That is, 50 parts by weight of sugar, 50 parts by weight of isomaltooligosaccharide, 1 part by weight of baking powder, 0.5 parts by weight of baking soda, 30 parts by weight of avocado oil, and 0.5 parts by weight of salt were mixed with respect to 100 parts by weight of the barley powder to obtain a mixture. .

15 parts by weight of purified water was added to 100 parts by weight of the mixture to obtain a dough.

The dough was molded to have a thickness of 3 mm, a diameter of 5 cm, and an oval shape, and then aged at 0° C. for 1 hour to obtain an aged product.

The aging molded product was baked at 170° C. for 17 minutes to prepare a cookie containing no perilla leaf extract.

<Experimental Example 1> Anti-allergic skin reaction test

Two cookies prepared in Example 1 containing perilla leaf hot water extract, Example 2 containing perilla leaf ethanol extract, and Comparative Example 1 not containing perilla leaf extract were taken once daily by 10 test subjects. Thus, an allergic skin prick test was performed over 4 weeks at 1 week intervals.

After dropping the histamine solution as an antigen solution on the inner surface of the subject's back or arm, puncture the epidermis with a needle so that the standardized antigen solution soaks into the epidermis, and then measure the intensity of skin reactions, that is, swelling and erythema accompanying One result is shown in Table 1 below.

In Table 1 below, "-" means that no swelling is formed, "+" means that swelling appears but is very slight, and "++" means that the diameter of the swelling is less than 3 mm and erythema is involved.

division Example 1 Example 2 Comparative Example 1 Before intake - - - 1 week after intake - - + 2 weeks after intake - - + 3 weeks after intake - - ++ 4 weeks after intake - - ++

As shown in Table 1, cookies containing hot water extract of perilla leaves (Example 1) and cookies containing ethanol extract of perilla leaves (Example 2) did not cause allergies to the skin even after 4 weeks of consumption.

In contrast, in the case of a cookie (Comparative Example 1) that does not contain perilla leaf extract, slight swelling begins to appear from 1 week after intake, and swelling and erythema less than 3 mm in diameter occur 4 weeks after intake.

From the above results, it can be confirmed that the cookie containing the perilla leaf extract of the present invention has anti-allergic activity.

<Experimental Example 2> Allergy inhibition effect of cookies

Targeting 20 patients each with an allergy predisposition such as house dust, mites, pollen, and dandruff, 10 cookies prepared in Examples 1, 2 and Comparative Example 1 were consumed twice a day, and intake 1 After months, the results of performing the allergic skin reaction test in the same manner as in Experimental Example 1 are shown in Table 2 below.

In Table 2 below, "+" indicates that swelling and erythema slightly remain, "++" indicates that the diameter of swelling is less than 3mm and accompanied by erythema, and "+++" indicates that the diameter of swelling is 3 to 5mm. It means that erythema is involved.

division Example 1 Example 2 Comparative Example 1 Before intake ++ ++ ++ 1 month after intake + + +++

As shown in Table 2, in the case of a cookie (Comparative Example 1) that does not contain perilla leaf extract, it can be seen that the allergy strength of the skin became more severe after 1 month of consumption than before the cookie was consumed.

In contrast, in the case of a cookie containing perilla leaf hot water extract (Example 1) and a cookie containing perilla leaf ethanol extract (Example 2), it can be seen that skin allergies were significantly improved after 1 month of consumption than before consuming the cookie. have.

From the above results, it can be confirmed that the cookie containing the perilla leaf extract of the present invention has anti-allergic activity.

<Experimental Example 3> Sensory test of cookies

For 20 well-trained panelists, cookies containing perilla leaf extract and baked barley flour of Example 1, cookies containing perilla leaf extract and unbaked barley flour of Comparative Example 2, and perilla leaf extract of Comparative Example 3 were prepared. Sensory evaluation of cookies that did not contain was performed.

The sensory test is a 5-point scoring method (1: bad, 2: a little bad, 3: normal, 4:

Taste, texture, flavor, appearance, and overall acceptability were evaluated according to (slightly good, 5: good), and the average scores of 20 people are shown in Table 3 below.

division Example 1 Comparative Example 2 Comparative Example 3 flavor 4.8 3.6 3.5 Texture 4.6 3.9 3.8 zest 4.8 3.4 3.3 Exterior 4.3 3.9 3.9 Overall acceptability 4.6 3.7 3.6

As shown in Table 3, the cookie of Example 1 containing the baked barley flour has superior taste, flavor, and overall preference compared to the cookies of Comparative Examples 2 and 3 containing unbaked barley flour. As can be seen, it can be seen that the taste and flavor of the cookie according to the present invention including the baked barley flour are excellent.

As described above, the present invention has been described with reference to preferred embodiments of the present invention, but those of ordinary skill in the art of the present invention can see the present invention within the scope not departing from the spirit and scope of the invention described in the following claims. It will be appreciated that various modifications and changes can be made to the invention.

According to the present invention, by using perilla leaves as an anti-allergic material and using baked barley flour, it is possible to provide an anti-allergic cookie with improved preservation and flavor, and by using avocado oil with a high smoke point, the destruction of nutrients is minimized. And, since it has the advantage of providing an anti-allergic cookie that generates less harmful substances such as carcinogens, it can be usefully applied to the technical field to which the present invention belongs.

Claims (5)

Mixing roasted barley flour, sugars, baking powder, baking soda, avocado oil, perilla leaf extract, and salt to obtain a mixture;
Adding purified water to the mixture to obtain a dough;
Molding the dough and then aging to obtain an aged molded product; And
A method for producing an anti-allergic cookie comprising the step of baking the aged molded product. The method of claim 1, wherein based on 100 parts by weight of roasted barley powder, 80 to 120 parts by weight of sugar, 0.5 to 1.5 parts by weight of baking powder, 0.2 to 1.0 parts by weight of baking soda, 20 to 40 parts by weight of avocado oil, 0.1 to perilla leaf extract As a step to obtain a mixture by mixing 10 parts by weight and 0.1 to 1.0 parts by weight of salt, the saccharides are sugar, glucose, fructose, malt, syrup, dextrin, maltose, maltooligosaccharide, isomaltoligosaccharide, cellooligosaccharide, fructooligosaccharide, Inulooligosaccharide, galactooligosaccharide, chitooligosaccharide, xyloligosaccharide, sucralose, honey, propolis, trehalose, stevioside, aspartame, raffinose, sorbitol, xylitol, mannitol, mantitol, ramnitol, inositol, erythritol, para Tinose, and any one or more selected from quersitol;
Obtaining a dough by adding 10 to 20 parts by weight of purified water to 100 parts by weight of the mixture;
After forming the above dough into a shape selected from a circle, an oval, a square, a triangle, a pentagon, a hexagon, and a star with a thickness of 1 to 10 mm and a longitudinal section, the dough is formed at -5℃ to 4℃ for 30 minutes to 2 Aging for a period of time to obtain an aged product; And
A method for producing an anti-allergic cookie comprising the step of baking the aged molded product at 150 to 200°C for 10 to 30 minutes. The method of claim 1, wherein the baked barley flour is pulverized to have a particle size of 50 to 200 μm, and then baked in an oven at 155 to 165° C. for 25 to 30 minutes. . The method of claim 1, wherein the perilla leaf extract is a hot water extract or ethanol extract of perilla leaf. An anti-allergic cookie prepared by the method of any one of claims 1 to 4.

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