KR20220018999A - A Method for Producing a Biscuit Containing a Shiitake Component ana the Biscuit Produced by the Same - Google Patents

Abstract

The present invention relates to a manufacturing method of a shiitake mushroom-containing biscuit, and the biscuit manufactured thereby. The manufacturing method of a shiitake mushroom-containing biscuit comprises: a step of drying shiitake mushrooms and grinding the same into a flour or powder form to prepare shiitake mushroom powder; a step of mixing the shiitake mushroom powder in an amount of 1 to 50 wt% of the total weight to prepare a dough ingredient; a step of forming shiitake mushroom dough from the dough ingredient and aging the same at a temperature of 25 to 35℃ for 1 to 10 hours for mixing the same; and a step of molding the aged dough and baking the same to a biscuit.

Description

A method for producing a biscuit containing shiitake mushrooms and a biscuit by the same

The present invention relates to a method for manufacturing a biscuit containing shiitake mushrooms and a biscuit by the method, and more particularly, to a method for manufacturing a biscuit containing shiitake mushroom containing shiitake mushroom powder as a main component and a biscuit by the method.

Biscuits, which are made by mixing flour with sugar or fat, into a dough, and then baking them into a shape that is easy to eat, have the advantage that they can be easily stored and consumed for a long time. However, the biscuit has a disadvantage that it is difficult to have sufficient nutrients and various chemical components must be added to enhance the taste. Patent Registration No. 10-1434621 discloses a biscuit wafer in which the wafer is sanded between biscuits. In addition, Patent Publication No. 10-2017-0114439 discloses a method for manufacturing a brown rice fermented biscuit and a brown rice fermented biscuit prepared therefrom. Biscuits basically contain wheat flour, and when ingredients that can be mixed with wheat flour to maintain taste and flavor are added, the nutritional effect of the biscuit intake can be increased, and additionally, it can have a beneficial effect on human health. . For example, when a shiitake mushroom ingredient is added to a dough for a biscuit and molded in an appropriate way to make a biscuit, the efficacy of shiitake mushroom can be exhibited through the consumption of the biscuit. However, the prior art does not disclose such a type of biscuit.

The present invention is to solve the problems of the prior art and has the following objects.

Prior Art 1: Patent Registration No. 10-1434621 (Crown Confectionery Co., Ltd., 2014.08.26. Announcement) Biscuit Sand Wahas Manufacturing Method Prior Art 2: Patent Publication No. 10-2017-0114430 (Lee Dong-eun, published on October 16, 2017) Method for manufacturing brown rice simmered biscuit and brown rice fermented biscuit prepared therefrom

It is an object of the present invention to provide a method for manufacturing a biscuit containing shiitake mushrooms in which a shiitake ingredient is added to maintain the unique flavor and taste of shiitake mushrooms, and a biscuit by the same.

According to a suitable embodiment of the present invention, a method for preparing a biscuit containing shiitake mushrooms includes the steps of preparing shiitake mushroom powder by drying and grinding the shiitake mushrooms into a powder or powder form; preparing a dough material by mixing shiitake mushroom powder in an amount of 1 to 50 wt% of the total weight; Forming a shiitake mushroom dough from the dough material, aging at a temperature of 25 to 35 ℃ for 1 to 10 hours and mixing; and forming and baking the aged dough to form a biscuit.

According to another suitable embodiment of the present invention, the drying of shiitake mushrooms is carried out for 1 to 15 hours in a drying room under the conditions of emitting ultraviolet or visible light.

According to another suitable embodiment of the present invention, at least a part of the baking process is performed at a pressure greater than 1 atmosphere.

According to another suitable embodiment of the present invention, the shiitake mushroom-containing biscuit is molded from 1 to 50 wt % of shiitake mushrooms, 0.1 to 5 wt % of natural sugars and 100 wt % whole wheat or rice flour. .

According to the method for manufacturing a biscuit containing shiitake according to the present invention, the taste and flavor of the shiitake mushroom are maintained for a long time by mixing it with flour in powder or powder form and making a dough for molding the biscuit. The biscuit according to the present invention maintains the unique flavor and taste of the shiitake mushroom to improve the taste of the biscuit, while exhibiting the efficacy of the shiitake mushroom after ingestion.

1 shows an embodiment of a method for manufacturing a biscuit containing shiitake according to the present invention.

Hereinafter, the present invention will be described in detail with reference to the embodiments shown in the accompanying drawings, but the embodiments are for a clear understanding of the present invention, and the present invention is not limited thereto. In the following description, components having the same reference numerals in different drawings have similar functions, so unless necessary for the understanding of the invention, the description will not be repeated and well-known components will be briefly described or omitted, but the present invention It should not be construed as being excluded from the embodiment of

In the present invention, the biscuit includes various sweets made by mixing wheat flour, such as soft flour, with other ingredients, forming a dough, and then baking, for example, cookies or similar sweets. Therefore, the present invention is not limited by the name of the confectionery and is not limited by the type of additives.

1 shows an embodiment of a method for manufacturing a biscuit containing shiitake according to the present invention.

Referring to FIG. 1 , the method for preparing a biscuit containing shiitake includes the steps of drying shiitake mushrooms and pulverizing them into powder or powder to prepare shiitake mushroom powder (P11); Preparing a dough material by mixing shiitake mushroom powder to 1 to 50 wt% of the total weight (P12); Forming the shiitake mushroom dough from the dough material, aging at a temperature of 25 to 35 ℃ for 1 to 10 hours and mixing (P13); and a step (P14) in which the aged dough is molded and baked to form a biscuit.

Shiitake mushrooms are grown for 90 to 150 days after inoculation, and may be mushrooms having a diameter and thickness of 4.0 to 8.0 cm and 0.8 to 3.0 cm, but is not limited thereto. Harvested shiitake mushrooms having various sizes may be dried, and drying may be performed by natural drying or artificial drying. For example, it may be dried so that the total weight is reduced to 6 to 20 wt% in a state exposed to natural light. Alternatively, it may be dried so that the total weight is reduced to 6 to 20 wt% in a drying room. The drying process in the drying room may be performed for 1 to 15 hours under conditions of emitting visible light. For example, the plant sterol component contained in shiitake can be changed to vitamin D or D2 in an environment in which ultraviolet rays of 250 to 380 nm are emitted or in an environment in which visible light of 380 to 780 nm is emitted. For example, an ultraviolet light source or a visible light source may be prepared in the drying room, and drying conditions may be set. Drying conditions may be, for example, a temperature of 30 to 120° C. and a relative humidity of 5 to 30 wt %. Drying may be performed for 1 to 15 hours, and an emission cycle of ultraviolet or visible light may be set during the drying process. For example, as drying is started, ultraviolet or visible light may be emitted for 30 to 120 seconds at a distance of 1 to 5 m with a power of 50 to 200 W. After that, when the moisture content of the shiitake mushroom becomes 40 to 50 wt%, ultraviolet or visible light can be emitted to the shiitake mushroom in the drying process for 30 to 120 seconds at a level that is 1/2 to 3/4 of the initial power level again. have. Thereby, the loss of the active ingredient can be prevented while the vitamin component or the protein component is increased during the drying process of the shiitake mushroom. Drying of the shiitake mushroom may be performed in various ways and is not limited to the examples presented. In the dried shiitake mushrooms, the moisture content may be 1 to 15 wt%, but preferably the moisture content may be 12 wt% or less of the total weight. The dried shiitake mushrooms can be pulverized and made into powder or powder form (P11). When the shiitake mushroom is made in a powder form (P11), a material for molding a dough for manufacturing a biscuit may be prepared (P12). The dough forming material may include shiitake mushroom powder, flour made from wheat or rice, salt, natural sugars and water. The dough powder may be, for example, soft flour, without being limited thereto, and various types of flour may be used, and may be mixed with glutinous rice or rice flour. The natural sugar may be, for example, 0.01 to 5 wt% of the total weight of the dough, and when mixed with the shiitake mushroom powder to maintain the taste and aroma for a long time, the effect of the active ingredient of the shiitake mushroom increases. The natural sugar may be, for example, honey, natural malt, molasses, fermented molasses, cocoa-extracted sugar or similar natural sugar, and optionally natural sugar or natural sweetener may be added. Optionally, 0.01 to 10 wt% of the total weight of butter, milk powder, egg or milk may be included, and 0.01 to 3 wt% of baking soda or baking powder may be included. If butter, milk powder, egg or milk is added, the amount of natural sugars may be reduced accordingly. Various natural materials capable of increasing the taste of the biscuit may be prepared as the dough material, and the present invention is not limited thereto. Shiitake mushroom powder may be 1 to 50 wt% of the total weight of the dough, and may optionally be prepared by mixing with starch in advance. The starch may be, for example, corn starch, potato starch, wheat starch, or starch containing a starch component similar thereto, and the starch may be prepared in powder form. Starch may be 0.01 to 5.0 wt% of the total dough weight, and may be mixed with natural sugars. Starch may have the effect of softening the biscuit made from the dough and preferably corn starch may be added. Starch such as shiitake mushroom powder, corn starch, and water may be prepared by mixing in advance, for example, water:starch=1: 0.5 to 1.5 by weight, and natural sugars may be added while mixing. Thereafter, the shiitake mushroom powder may be prepared by mixing it with a mixture of water and starch. The water may be in an amount of 30 to 50 wt% of the total weight, and a dough material such as wheat flour or rice flour may be prepared. When brine is prepared by adding 0.01 to 3 wt% of salt to water, the dough may be formed by mixing shiitake powder, dough materials such as wheat flour, and water (P13). The dough may be made using various tools for dough forming, or may be made in a dough forming machine. Various components may be added for dough forming, for example, an acidity control component, an enzyme component, sodium acetate, textrin, fumaric acid or the like may be added. In addition, in order to increase the elasticity of the dough, a component such as xylanase, glucanase or lipase may be added in an amount of 10 to 500 ppm based on the total weight of the dough material such as wheat flour. or acetic acid bacteria or yeast to control pH or acidity; The adjusting agent consisting of ash, protein, dietary fiber, protein, carbohydrate and fat may be added in an amount of 0.01 to 1 wt% of the total weight of the dough. Various ingredients may be added during the dough forming process and the present invention is not limited thereby.

When the dough is mixed and molded in various ways (P13), the dough aging process may proceed (P14). Through the dough aging process, the taste and aroma of shiitake mushrooms are permeated into the dough and maintained for a long time, and the biscuit made from the dough has a unique taste. The aging of the dough may be performed at a temperature of 20 to 40 °C for 1 to 40 hours, preferably at a temperature of 25 to 30 °C for 1 to 4 hours. In the aging process, 0.001 to 0.5 wt % of ginger fermentation broth, ginger vinegar, brewer's yeast or yeast yeast by weight of the dough may be added in advance. When the aging is completed through this process (P13), a biscuit can be made from the aged dough (P14). The shaping of the biscuit includes, for example, a sheeting process of making dough into a sheet; Folding the sheet-shaped dough overlapping each other (folding); Controlling the thickness of the overlapping dough by the folding process (Gauging); The process of baking the dough with controlled thickness (Baking); and a cooling process. In addition, it may include a cutting process of cutting to an appropriate size or an insertion process (Sandwiching) of inserting a material for enhancing the taste therein. Various biscuit forming processes may be applied depending on the type of dough powder or additive material, and the present invention is not limited thereto.

According to one embodiment of the present invention, the baking process may be performed under a pressure condition of 1 atm or more, and may be performed at a temperature of 150 to 210° C. for 15 to 30 minutes. Optionally, the baking process can be performed in two steps at different temperatures. For example, it may be baked for 5 to 10 minutes at a temperature of 150 to 180 °C and a pressure condition of 1.5 to 3 atmospheres, and then baked at a temperature of 180 to 210 °C for 10 to 20 minutes. The shiitake mushroom component is prevented from being lost by this step-by-step baking process, and the unique flavor and taste of the shiitake mushroom is maintained for a long time. When the baking process is completed, it may be cooling, cooling may be natural cooling, and cooling until the temperature of the biscuit is 15 to 25 °C or room temperature. Thereafter, the biscuit may be packaged and stored (P15). Storage of the packaged biscuit may be accomplished in a variety of ways and is not limited to the examples presented.

An embodiment of the biscuit manufactured in this way will be described below.

Example

Example 1

Step 1: Harvest 20 kg of shiitake mushrooms having a cap diameter and thickness of 5.0 to 6.0 cm and 1.2 to 1.5 cm, respectively, and dry them to a total weight of 2,000 g to 2,500 g, and use a grinder to make powder.

Step 2: A mixture of shiitake mushroom powder was prepared by mixing 10 g of honey with 100 g of water and mixing with shiitake powder, and 8,000 g of wheat flour, 3,000 g of water and 20 g of salt were mixed to form a dough.

Step 3: Molding dough was molded into a biscuit shape, baked at a temperature of 180 to 200° C. for 20 minutes, and then naturally cooled to room temperature to make a biscuit.

Example 2

Step 1: Harvest 20 kg of shiitake mushrooms having a cap diameter and thickness of 5.0 to 6.0 cm and 1.2 to 1.5 cm, respectively, and dry under conditions emitting ultraviolet and visible light so that the total weight is 2,000 g to 2,500 g, It was made into a powder using a grinder.

Step 2: Prepare a mixture of shiitake mushroom powder by mixing 100 g of corn starch and 10 g of natural sugar in 100 g of water, mixing with shiitake powder, and forming a dough by mixing 8,000 g of wheat flour, 3,000 g of water and 5 g of salt did

Step 3: The molded dough was aged at a temperature of 27 to 30° C. for 1.5 to 2.5 hours, baked in two stages under different temperature conditions, and then cooled to room temperature to make a biscuit.

Example 3

A biscuit was prepared in the same manner as in Example 1, except that rice flour and glutinous rice flour were used in a weight ratio of 70:30 instead of wheat flour.

Example 4

A biscuit was made in the same manner as in Example 1, except that koji yeast, which is 0.01 wt% of the dough weight, was added in the aging process of step 2.

Example 5

A biscuit was made in the same manner as in Example 2, except that 50 g of honey was added instead of natural sugar during the dough forming process.

Example 6

A biscuit was made in the same manner as in Example 1, except that 100 g of milk and 200 g of eggs were additionally added during the dough forming process.

efficacy test

For the efficacy test, three types of commercially available biscuits were purchased and prepared as comparative examples, and the biscuits prepared in Examples 1 to 6 were used for sensory testing on 50 subjects. After the biscuits made in Examples 1 to 6 were cooled, they were packaged and stored, and after 10 days, 30 days, and 60 days had elapsed, the packaging was removed and used for efficacy tests.

The sensory test is (i) taste (ii) scent (iii) feeling in the mouth after ingestion (iv) desire for additional intake. and the results are presented in the table below.

taste incense feeling desire to eat 10 30 60 10 30 60 10 20 60 10 20 60 Implementation 1 9,0 8.9 9.1 8.9 9.0 9.0 8.8 9.0 9.1 8.8 8.9 8.9 Practice 2 9.2 9.3 9.3 9.1 9.2 9.3 9.2 9.2 9.3 9.2 9.1 9.0 Practice 3 9.5 9.4 9.5 9.4 9.3 9.4 9.1 9.2 9.4 9.3 9.0 9.1 Practice 4 9.3 9.4 9.4 9.3 9.2 9.2 9.1 9.2 9.3 9.1 9.0 9.1 Practice 5 9.5 9.4 9.5 9.6 9.5 9.5 9.5 9.4 9.4 9.5 9.5 9.6 Practice 6 9.3 9.2 9.1 9.1 9.0 8.9 9.0 8.9 8.9 9.1 8.8 8.7 Comparison 1 7.2 6.5 6.2 7.6 7.5 6.2 7.1 6.2 5.9 5.3 5.0 4.5 Comparison 2 8.1 7.1 6.2 8.1 7.0 5.2 6.3 6.0 5.5 5.0 4.1 3.1 Comparison 3 7.2 6.3 5.1 6.8 5.2 4.5 6.2 6.0 5.2 6.1 5.2 4.5

As can be seen from the results of the sensory test, it can be seen that the ingredients of shiitake mushrooms are absorbed into the biscuit and remain intact after the storage period. In addition, it can be seen that when honey is added, the taste, aroma, or similar properties of the biscuit are improved, and when exposed to ultraviolet or visible light, the properties of the biscuit are improved. Nutrients of the prepared biscuits are measured It was compared with the nutrients of shiitake mushrooms before being made into biscuits, and compared with the nutrients of Comparative Examples 1 to 3. As a result of comparison with the nutritional content of shiitake mushrooms, it was found that vitamin D, potassium, calcium, or nutrients necessary for the human body were maintained in an amount of at least 80% or more. Comparative Examples 1 to 3 were found to be relatively deficient in these components. The method for preparing a biscuit containing shiitake according to the present invention includes mixing with flour in a powder or powder form to form a dough for molding biscuits, thereby forming a shiitake mushroom. Makes the taste and aroma of the product last for a long time. The biscuit according to the present invention maintains the unique flavor and taste of the shiitake mushroom to improve the taste of the biscuit, and allows the effect of the shiitake mushroom to appear after ingestion.

Although the present invention has been described in detail with reference to the presented embodiment, those skilled in the art will be able to make various modifications and variations of the invention without departing from the technical spirit of the present invention with reference to the presented embodiment. . The present invention is not limited by these variations and modifications, but is limited only by the claims appended hereto.

P11: Drying and grinding of shiitake mushrooms P12: Preparation of dough ingredients
P13: Mixing and Aging P14: Biscuit Forming P15: Packaging

Claims (1)

Preparing shiitake mushroom powder by drying the shiitake mushroom and grinding it into a powder form;
preparing a dough material by mixing shiitake mushroom powder in an amount of 1 to 50 wt% of the total weight of the dough;
Forming the shiitake mushroom dough from the dough material, aging at a temperature of 25 to 35 ℃ for 1 to 10 hours and mixing; and
Aging dough is molded and baked to form a biscuit form,
Drying of shiitake mushrooms is carried out for 1 to 15 hours in a drying room under UV light emission conditions,
The baking process is a biscuit containing shiitake, characterized in that it is baked for 5 to 10 minutes at a temperature of 150 to 180 ° C and a pressure of 1.5 to 3 atmospheres, and then proceeds for 10 to 20 minutes at a temperature of 180 to 210 ° C. manufacturing method.

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