KR20220108232A - Manufacturing method of baking and confectionery compound that has taste and texture while having diet and adult disease prevention effect - Google Patents

Abstract

The present invention relates to a composition for baking/confectionery having diet and adult disease prevention effects while having taste and texture and a manufacturing method thereof. The purpose of the present invention is to provide a composition used in bread and cookies with taste and texture as well as the function of a health supplement and a manufacturing method thereof, wherein the composition contains noni and has antioxidant properties such as diet and adult disease prevention effects since the composition does not use sugar, which is widely used in bread or cookie manufacturing.

Description

A composition and manufacturing method for baking and confectionery that has taste and texture while having a diet and adult disease prevention effect {Manufacturing method of baking and confectionery compound that has taste and texture while having diet and adult disease prevention effect}

The present invention relates to a composition and manufacturing method for baking/confectionery having a taste and texture while having the effect of preventing diet and adult diseases, and more particularly, it does not use sugar, which is often used in the manufacture of bread or cookies, so that it prevents adult diseases and antioxidants on a diet. An object of the present invention is to provide a composition and a manufacturing method used for manufacturing bread and cookies having a taste and texture as well as a function of a health supplement containing a noni component having characteristics.

When people are under a lot of stress or aging, free radicals, which are toxic substances, are generated in cells, and when free radicals accumulate, various chronic diseases such as cancer, diabetes, and cardiovascular disease can occur. is increasing

Antioxidant literally means to prevent oxidation. There are tens of thousands of reactions that occur in the living body, and they can be classified into six groups: oxidation-reduction reaction, transfer reaction, isomerization reaction, desorption reaction, condensation reaction, and hydrolysis reaction. Among these, oxidation-reduction reactions are related to antioxidants.

Oxidation is when a molecule binds to oxygen (O) or loses electrons (e-), while reduction refers to the loss of oxygen or gain electrons. A series of energy metabolism reactions that occur in the body after we ingest nutrients are all oxidation reactions in which electrons are lost.

In other words, when nutrients such as glucose pass through the metabolic process and release energy, the electrons are gradually removed and the oxidation reaction proceeds. At this time, the phenomenon that prevents the escape of electrons is called antioxidant, and the substance that prevents this reaction is called antioxidant.

Antioxidants protect our body from damage caused by harmful cellular molecules called free radicals and prevent the cells from aging. In order to understand acidification accurately, it is necessary to know a substance called a free oxygen group.

Free oxygen groups are toxic substances that cause oxidation. Occurs during oxidation and causes cancer and degenerative diseases. Antioxidants prevent the formation of these free radicals. Antioxidants play a role in controlling or preventing certain diseases in our body, such as cancer, age-related macular degeneration, Alzheimer's disease, and arthritis.

Typical antioxidants are vitamins A, C, and E. These vitamins are basically found in fruits and vegetables. Blueberries, apples, broccoli, cabbage, spinach, eggplant, kidney beans, black beans, green tea, black tea, red wine, and dark chocolate contain a lot of antioxidants. In addition, free radicals that cause aging and disease increase in our body. have. This is due to internal and external stress, especially in the case of modern people, the increase in external stress is considered a major cause.

Extrinsic stress that causes free radicals to be produced excessively - Alcohol and tobacco, increased stress, and excessive consumption of fried foods affect the overproduction of free radicals. In modern times, environmental pollution such as automobile exhaust and fine dust also has a big impact. In addition, the ability to remove active oxygen decreases with age, and even in this case, the balance between active oxygen production and removal is broken. In other words, as the antioxidant properties of our body are broken, various organs in the body are attacked by free radicals, causing various diseases and aging. Antioxidants are a double-edged sword of antioxidants and poisons, and after they function as antioxidants, they remain toxic, so a system (antioxidant network) that restores them is necessary. Gary Goodman's team at the Hutchinson Cancer Institute in the US published a study in the Journal of the National Cancer Society in 2004 showing that beta-carotene, one of vitamin A, increases the risk of lung cancer.

The antioxidants that make up the antioxidant network are vitamin C, vitamin E, coenzyme Q10, glutathione, and alpha-lipoic acid. Each of the five regenerates cells and regulates metabolism through a chain reaction of oxidation and regeneration. Vitamin E becomes more toxic after it functions as an antioxidant, and it attacks other antioxidants to stabilize itself. Vitamin C, on the other hand, plays a role in keeping other antioxidants working properly in the antioxidant network, as vitamin C is not toxic even after its antioxidant function.

To protect our body from free radicals, we need to eat enough foods containing antioxidants and eliminate factors that increase free radicals. In other words, it is good to avoid ultraviolet rays and radiation, excessive drinking and smoking, excessive stress, overeating, and instant food. You should also eat enough foods that are rich in antioxidants such as vitamin A, vitamin C, and vitamin E.

Among various antioxidant substances, natural plant pigments such as lycopene, carotene, flavonoids, and isoflavones are known to be very effective in antioxidant action as plant physiologically active substances. Therefore, if you eat enough vegetables and fruits of various colors that contain a lot of these substances, it helps to remove free radicals.

In addition, foods rich in vitamin C include strawberries, green peppers, broccoli, kale, red pepper leaves, and tomatoes. Foods rich in vitamin E include vegetable oils, grain germs, nuts such as peanuts and almonds, and asparagus.

A proper diet and healthy lifestyle are the most important things to eliminate free radicals, but if food intake alone is not enough, you can help by eating health functional foods containing representative antioxidants such as vitamin A, vitamin C, vitamin E, selenium, and coenzyme Q10. can receive Health functional foods containing functional ingredients help antioxidant enzymes work smoothly, or supply antioxidants to help remove free radicals. Products containing polyphenols, anthocyanins, and quercetin, a plant phytonutrient, can also help.

Therefore, if you eat foods with antioxidant action regularly, you can see the effect of preventing various inflammatory diseases in advance.

In order to improve these characteristics, the following is a look at the prior art and patent literature that have been researched and developed so far and applied for a patent.

Patent Application No. 10-2015-0153495 (November 3, 2015) describes 2-5 parts by weight of eggs, 1 to 2 parts by weight of baking powder, 10 to 15 parts by weight of butter, 10 to 20 parts by weight of aronia coarse powder per 100 parts by weight of soft flour It is an aronia cookie kneaded by mixing parts, 10 to 20 parts by weight of aronia juice, and 1 to 2 parts by weight of salt, and a method for producing the same. Patent Application No. 10-2014-0118685 (2014.09.05) relates to a cookie and a cookie manufacturing method using the antioxidant activity of purple sweet potato leaf powder. , a first step of adding 22 to 25% by weight of sugar and 0.3 to 0.8% by weight of salt, mixing them uniformly, and then adding 4 to 7% by weight of eggs and mixing them so that no separation occurs; The leaves separated from the purple sweet potato stem are washed and dried, blanched in boiling water for 20 seconds, rinsed in cold water to remove water, dried in hot air at 40°C for 24 hours, crushed with a food grinder, put down through a 100mesh sieve, and stored frozen at -20°C. a second step of mixing 1 to 7% by weight of purple sweet potato leaf powder and 35 to 43% by weight of wheat flour to form a dough; A third step of forming the dough into a shape of 4 × 4 × 14 cm, sealing it, refrigerated storage at 4° C. for 1 hour, and then uniformly cutting it to 4 × 4 × 0.7 cm; A fourth step of panning the cut molded dough on a flat iron plate and baking it in an oven at 185 ° C. upper heat and 130 ° C. lower heat for 10 minutes and cooling at room temperature for 30 minutes. As a result, purple sweet potato leaf powder can be used as a food material for bread, cake, and cookies in the confectionery and baking fields, so that it is possible to prevent safe food and public health through eco-friendly food through the supply of ingredients useful to the human body, and the confectionery and baking industry It can also be used in the development of new health food products according to consumers' health orientation and various preferences. Registered Patent No. 10-2151925 relates to a method for manufacturing a smart cookie that can improve concentration, prevent drowsiness, and improve concentration, comprising: gently loosening butter of a preset weight compared to the entire cookie dough; Whipping by adding sugar, lemon peel tea, and vanilla flavor of a preset weight to the softened butter; Whipping while dividing and adding eggs of a preset weight to the whipped cookie dough a plurality of times; Completing the cookie dough by adding each of the soft flour and chai of a preset weight to the whipped dough and mixing them lightly; and panning the cookie dough on a forming plate. Korean Patent Laid-Open No. 10-1561473 relates to a madeleine cookie containing a dandelion enzyme decomposition product and a method for manufacturing the same, obtained by grinding a leaf or stem of a dandelion to obtain a vegetable juice, and using a dandelion enzyme decomposition product prepared by treatment with a cell wall decomposing enzyme Thus, color, flavor and taste are improved, mechanical properties are excellent, and useful components of dandelion can be ingested together, thereby contributing to health promotion. Registered Patent No. 10-1094933 relates to a method of manufacturing jujube chip cookies using jujube chips in order to solve the problems that the input amount is limited or the texture and taste of jujube are reduced when jujube extract or jujube paste is used as a cookie material. , manufacturing jujube chips; mixing sugar, margarine and butter until creamy to prepare a first mixture; preparing a second mixture by adding and mixing jujube extract, honey, jujube flavor and milk flavor to the first mixture; preparing a third mixture by sieving wheat flour, corn starch, powdered milk, egg yolk powder, licorice powder, vitamin powder and vanillin and then mixing with the second mixture; preparing a fourth mixture in a kneaded state by putting the jujube chips in the third mixture and mixing; aging the fourth mixture; forming the aged fourth mixture; baking the molded fourth mixture in an oven; and cooling the baked fourth mixture. Patent Publication No. 10-2012-0064215 discloses 10 to 60% by weight of flour, 10 to 25% by weight of sugar, 10 to 30% by weight of butter, 5 to 15% by weight of fertilized egg, 4 to 40% by weight of additives, and cheongung, jujube, ginger , licorice, peppermint, ginseng, hyeonggae, ginseng, bokryeong, baekchul, astragalus, cinnamon, hyssop, duchung, ogapi, safflower seed, angelica, longanyuk, sanjoin, bokshin, seokchangpo, maekmundong, raw paper, sanyak, sansuyu, black bean, pork potato And it relates to an herbal cookie comprising 0.1 to 10% by weight of an oriental medicine extract comprising extracts of three or more herbs selected from the group consisting of mulberry leaves, by using concentrated herbs in the form of extracts, snack containing conventional herbs Since a large amount of herbs can be added compared to confectionery, cookies, etc., the ratio of active ingredients of the herbs can be increased, and the texture is also soft and deep flavor can be felt. Patent Laid-Open Patent No. 10-2016-0139966 discloses that when manufacturing cookies, children, women, men and women of all ages can eat cookies by manufacturing cookies using seaweed and organic ingredients without using high-calorie and harmful butter and sugar as in the past. It is a method of making cookies with added seaweed so that it can be easily and easily eaten by atopic patients or the general public on a diet. Patent Laid-Open No. 10-2017-0078975 relates to a bread composition containing apple peel powder and blueberries having antioxidant activity and a method for producing bread having antioxidant activity prepared using the same, wherein the total phenol and flavonoid content is high and It is possible to obtain bread with added health functionalities due to its excellent antioxidant effect. Patent Laid-Open No. 10-2017-0129406 relates to a method for manufacturing bread dough using five-color powder having five colors according to the colors possessed by amaranth, cucurbita leaf, choseokjam and black ginseng, which have excellent antioxidant functions, and the five-color powder is prepared to do; Putting strong flour in a mixing bowl, adding yeast, lactic acid bacteria, sugar and salt to make basic powder; Putting eggs in milk and mixing to make a liquid mixture; Putting the base powder and the liquid mixture into a stirrer and mixing to make a dough mixture; making bread dough by adding purified water and margarine to the dough mixture and mixing; dividing the bread dough, aging it at room temperature, and then aging it in a refrigerator for primary fermentation; and subdividing the firstly fermented bread dough and performing secondary fermentation at room temperature to complete the bread dough. In particular, by providing a bread dough using five-color powders obtained by pulverizing and mixing the amaranth, Cuji mulberry leaf, Choseokjam and black ginseng, the antioxidant ability according to the total phenol content is enhanced. Registered Patent No. 10-0411506, based on 100 parts by weight of wheat flour, 0.1 to 10 parts by weight of cheonma, 0.1 to 8 parts by weight of sugar, 0.1 to 3 parts by weight of salt, 0.1 to 5 parts by weight of yeast and 50 to 70 parts by weight of water. It relates to a method for producing functional bread containing Chunma, and promotes health by ingesting the functional bread according to the present invention by the pharmacological action of Chunma, that is, blood pressure lowering action, antioxidant action, anticonvulsant action, antithrombotic action and nerve stabilization action. And it has an excellent effect of preventing disease.

In a situation where limiting sugar intake has become a global issue, sugar is considered the root of all diseases in this land, and sugar addiction is being talked about as the main culprit of various adult diseases such as obesity, diabetes, and high blood pressure.

Sugar is made from sugar cane or sugar beet juice as a raw material and undergoes a multi-step refining process. During the refining process, various nutrients escape and only sugars remain. If consumed too much, vitamins and minerals are lost. In particular, excessive intake leads to loss of potassium and weakens immune function.

In fact, sugar itself is an important energy source that is indispensable to our body, but it is used as the main raw material to make energy for cells to work, so its energy efficiency is superior to fat and protein. However, added sugars in sweets, bread, and beverages cause health problems.

In the case of added sugar, it is rapidly digested and absorbed by the body, which sharply raises blood sugar. This leads to excessive secretion of insulin, which controls blood sugar, which eventually leads to impaired insulin function, increasing the risk of diabetes. Additionally, while added sugar raises blood sugar quickly, it falls quickly, making you feel hungry more easily.

Recently, noni, which used to be called an ugly fruit due to its bumpy appearance and unique smell, has been in the spotlight as a superfood as its nutritional excellence has been revealed. Noni has been recognized as a superfood since 2000 years ago, when indigenous peoples of the South Pacific used noni as a medicine rather than a fruit. In particular, indigenous peoples of Hawaii and Tahiti considered noni to be a panacea, and crushed or juiced the leaves, roots, stems, seeds, and fruits of noni to treat bruises and wounds, as well as abdominal pain, asthma, fever, and headaches.

Various documents handed down from the South Pacific region specify noni as the best natural remedy and natural pain reliever. Indigenous peoples of the South Pacific use noni for diabetes, high blood pressure, cancer, and many other ailments. The efficacy of noni is also described in Donguibogam, a classic Korean medical book. In Dongui Bogam, it is called Haepa-geuk (海巴戟) or Pa-geuk-cheon (巴戟天) because the energy of noni extends to the sea, and it is recorded that it has the effect of enhancing energy and restoring energy.

Noni was able to act as the best natural remedy because it contains phytochemicals that fight inflammation. Inflammation is pointed out as the root of all diseases. When inflammation becomes chronic, blood vessels are damaged, increasing the risk of cardiovascular disease. In particular, as inflammatory substances in the body increase with age, it is necessary to consume anti-inflammatory foods.

Inflammation is a cause of various diseases, but it is impossible to completely eliminate it because it is constantly generated in the course of human life. can be

Noni contains more than 200 phytochemicals (phytochemicals), and scopoletin is a representative anti-inflammatory ingredient, which inhibits the activity of inflammatory mediators such as cytokines.

The anti-inflammatory effect of noni was also confirmed in a mouse study published in the 2002 American Journal of Western Pharmacology on the Anti-inflammatory Properties of Noni Extract. The research team divided 12 rats into groups A and B, and randomly inflamed their paws. In addition, noni extract was administered to group A and 1 ml (concentration 10 mg/ml) of salt was administered to group B, respectively. As a result, in group A mice treated with noni, inflammation disappeared twice as much as group B mice, and edema was also reduced by 40%.

In addition, according to a study on a natural plant noni extract announced by the Korea Institute of Ocean Science and Technology in 2003, the cancer cell proliferation was suppressed and damaged cells were regenerated as a result of injecting the noni extract into cancer cells.

In addition, noni contains 364.7 mg per 100 g of polyphenols that enhance antioxidant effects. It is higher than kiwi (299 mg) and mango (255 mg), which are known to contain a lot of polyphenols.

In addition, noni helps to regenerate beta cells, helping to control blood sugar. The beta cells of the pancreas, which are involved in blood sugar control, control blood sugar by drawing glucose from the blood into the cells.

However, due to the unique taste and smell of noni, various food manufacturing methods for maximizing the content of excellent ingredients of noni by themselves and various properties have not yet been disclosed.

It is an object of the present invention to provide a composition used for manufacturing bread and cookies containing the noni ingredient, which also has the function of a health supplement having an effect such as diet and adult disease prevention while having a taste and texture.

Another object of the present invention is to solve the problem of lowering the taste and texture of the final product due to the astringent taste of noni,

Another object of the present invention is to provide a composition that does not use sugar, which is often used in the manufacture of bread or cookies.

The present invention for achieving the above object is, after washing the noni fruit with water, and then freeze-drying the seeds and the nucleus from which the pulp has been removed (freezer drying), A noni extract powder manufacturing step of extracting with ethyl alcohol (ethyl alcohol, water content, 30 to 70%) and then aging, concentration, drying and pulverization to prepare a noni extract;

A sap syrup manufacturing step of concentrating the sap collected from sap trees, maple trees, birch trees, birch trees, water birch trees, Geoje trees, sapaceae, actinaceae, sputum trees, and dogwood trees under reduced pressure to produce sap syrup; ;

To 1,000 parts by weight of grain flour, 50 to 160 parts by weight of the noni extract powder prepared in the manufacturing step of the noni extract powder, 8 to 20 parts by weight of a swelling agent, 80 to 360 parts by weight of a low-calorie sweetener, 50 to 200 parts by weight of the sap syrup prepared in the sap syrup manufacturing step Parts by weight, salt 6-16 parts by weight, viscosity modifier 1-670 parts by weight, oil 50-500 parts by weight, egg 50-240 parts by weight, preservative 0.5-5 parts by weight, flavor 0.5-5 parts by weight, flavor A blending/kneading step of preparing a kneaded composition by blending 100 to 400 parts by weight of an imparting agent;

The composition prepared in the mixing/kneading step is molded into a shape of a certain size, sealed, and then subjected to an aging step of aging at a temperature of 3 to 40°C; It is possible to easily prepare a composition for baking/confectionery having a taste and texture while having an effect on diet and prevention of adult diseases.

As described above, the present invention does not use sugar, which is often used in the production of bread or cookies, so that it is used for the production of bread and cookies with taste and texture as well as the function of a health supplement having efficacy such as diet and prevention of adult diseases. It has the effect of easily manufacturing the composition.

1 is a process flow diagram illustrating a method of practicing the present invention.

An embodiment of the present invention capable of meeting the above object and characteristics in the best form will be described in detail with reference to FIG. 1 as follows.

According to the process flow diagram of Fig.

After washing the nini fruit with water, cut 100 to 1,000 parts by weight of the pulp with seeds and cores removed to a thickness of 3 to 7 mm, freeze-dried at -40°C to -60°C, and then freeze-dried with ethyl alcohol (ethyl alcohol). alcohol, water content, 30 to 70%), extracted for 5 days at 4~40℃, left for 1~5 days at 3~5℃, aged, filtered, and 40~80 under reduced pressure at 0.1~0.5 atm A noni extract powder manufacturing step of concentrating with an evaporation dryer while maintaining a temperature at ℃, drying and pulverizing to prepare 50 to 500 parts by weight of a noni extract powder;

Using an evaporative dryer, press 2,000-8,000 parts by weight of the sap collected from sap trees, sugar maples, birch trees, birch trees, water birch trees, Geoje trees, sapaceae, actinaceae, sphagnum trees, and dogwoods, using an evaporator at 0.1 to 0.5 atmospheres. A solution syrup preparation step of concentrating the solution while maintaining a temperature of 40~80°C under reduced pressure to prepare 50~200 parts by weight of the solution syrup;

1000 parts by weight of grain flour such as wheat flour, brown rice flour, corn flour, etc. (yeast) 8 to 20 parts by weight of a swelling agent selected from, etc., erythritol, stevia, saccharin, and psicose 80 to 360 parts by weight of a low-calorie sweetener selected from, etc. 50 to 200 parts by weight of the sap prepared in the manufacturing step, 6 to 16 parts by weight of salt, 1 to 670 parts by weight of a viscosity modifier used alone or mixed with water or milk, butter or margarine, lard (lard), shortening (shortening), edible oil (oil), etc. 50 to 500 parts by weight, eggs 50 to 240 parts by weight, propyl gallate (propyl gallate), tertiarybutyl hydroquinone (teritiarybutyl hydroquinone), Nordihydroguaiaretic acid (nordihydroguaiaretic acid), tocopherol (tocopherol), L-ascorbic acid (L-ascorbic acid) selected from, etc. 0.5 to 5 parts by weight of preservatives used alone or in combination 0.5 to 5 parts by weight of a flavor selected from chocolate flavor, powdered fruit, citrus flavor, vanilla flavor, and cinnamon flavor, blueberry, acai berry, mulberry, raisin, green tea A blending/kneading step of preparing a kneaded composition by blending 100 to 400 parts by weight of a flavoring agent used alone or in a mixture of two or more;

The composition prepared in the mixing/kneading step is molded into a shape of a certain size, sealed, and then subjected to an aging step of aging at a temperature of 3 to 40°C; The preparation of the composition for baking and confectionery having the effect of preventing diet and adult diseases while having taste and texture was completed.

The grain flour of the mixing/kneading step is preferably wheat flour, brown rice flour, and corn flour, but in addition to it, barley flour, buckwheat flour, black rice flour, etc. can be mixed and used, and the present invention is not limited thereto.

8 to 20 parts by weight of sodium bicarbonate, baking powder, yeast, etc. are used as the expanding agent in the compounding/kneading step to inflate the product by generating gas during baking/confectionery to increase the volume and give softness, but the present invention is limited thereto it's not going to be

In this case, when the amount of the expanding agent used is less than 8 parts by weight, the amount of gas generated decreases the product's expandability, and when it is more than 20 parts by weight, the texture deteriorates.

80 to 360 parts by weight of the low-calorie sweetener in the blending/kneading step is used to give the product a sweet taste, and erythyrolna, stevia, saccharin, psicose, etc. are preferred, but in addition, aspartame, sucralose, neotame ( neotame) and the like can also be used, and the present invention is not limited thereto.

In this case, when the amount of the low-calorie sweetener used is less than 80 parts by weight, the texture deteriorates, and when it is more than 360 parts by weight, the commercial properties due to excessive sweetness are deteriorated.

The sap syrup of the blending/kneading step is an auxiliary sweetener, and the sap collected from sap trees such as sapwood, sugar maple, birch, birch, water birch, geoje tree, sapaceae, actinaceae, prickly pear tree, and dogwood tree under reduced pressure. It is prepared by concentration and 50 to 200 parts by weight are used.

In this case, when the amount of the sap syrup used is less than 50 parts by weight, the texture is deteriorated, and when it is more than 200 parts by weight, the kneading property is deteriorated.

50 to 500 parts by weight of butter, margarine, lard, shortening, edible oil, etc. are used in the oil of the blending/kneading step to make the dough clump well and give the product a savory taste.

In this case, when the amount of fat used is less than 50 parts by weight, the texture is deteriorated, and when it is more than 500 parts by weight, the kneading property is deteriorated.

The preservative in the mixing/kneading step increases the shelf life of the product, and is selected from propyl gallate, tert-butyl hydroquinone, nordihydroguayaretic acid, tocopherol, and L-ascorbic acid. ~5 parts by weight are used.

In this case, when the amount of the preservative used is less than 0.5 parts by weight, the storage property of the product is deteriorated, and when it is more than 5 parts by weight, the texture is deteriorated.

In the blending/kneading step, 0.5 to 5 parts by weight of honey flavor, cocoa flavor, chocolate flavor, powdered fruit, citrus flavor, vanilla flavor, and cinnamon flavor are used, but the present invention is not limited thereto.

In this case, when the amount of the fragrance used is less than 0.5 parts by weight, the texture is deteriorated, and when it is more than 5 parts by weight, the commercial properties are deteriorated.

The flavoring agent in the mixing/kneading step is 100 to 400 parts by weight of blueberries, acai berries, mulberries, raisins, green tea, etc. alone or mixed and used, but the present invention is not limited thereto.

In this case, when the flavoring agent used is less than 100 parts by weight, the texture is deteriorated, and when it is more than 400 parts by weight, economic efficiency due to excessive sweetness is deteriorated.

The composition and manufacturing method for baking/confectionery having the effect of preventing diet and adult diseases while having the taste and texture according to the present invention will be described in more detail, and examples thereof will be described as follows.

The present invention will be described in more detail through the following examples.

However, the scope of the present invention is not limited only to the illustrated examples.

Example 1 - Preparation of Blueberry Cookies

Add 60g of noni extract powder to 1,000g of flour, 14g of baking powder, 120g of erythryl, 65g of sugar maple sap, and 10g of milk in a kneader and mix for 5 minutes. made with Mix 7g of salt, 450g of butter, 4g of tocopherol, 4g of vanilla flavor, and 200g of blueberry to make a dough. It was put in a bag and squeezed on a molded plate. The molded dough was baked in an oven at 170° C. for 20 minutes, and then cooled at room temperature to complete cookies.

Example 2 - Raisin Cookie Preparation

Add 60g of noni extract powder to 1,000g of flour, 14g of sodium bicarbonate, 120g of stevia, 65g of broccoli sap syrup, and 10g of water in a kneader and mix for 5 minutes. made with Here, 7g of salt, 450g of butter, 4g of tocopherol, 4g of vanilla flavor, and 200g of raisins are mixed to make a dough, sealed with plastic wrap, and then aged in a refrigerator maintained at 3~5℃ for 30 minutes in a piping bag. It was put on a molded plate and molded. The molded dough was baked in an oven at 170° C. for 20 minutes, and then cooled at room temperature to complete cookies.

Example 3 - Corn Cookie Preparation

Cookies were prepared by kneading in the same formulation as in Example 1, except that corn flour was used instead of wheat flour.

Example 4 - Preparation of brown rice cookies

Cookies were prepared by kneading in the same formulation as in Example 2, except that brown rice flour was used instead of flour.

Example 5 - Audi cookie preparation

Cookies were prepared by kneading in the same formulation as in Example 1, except that mulberry was used instead of blueberries.

Example 6 - Preparation of Blueberry Bread

Add 60g of noni extract powder to 1,000g of flour, 15g of yeast, 120g of erystyrol, 65g of sugar maple sap, 400g of water, 100g of egg, and 12g of salt in a kneader and mix for 20 minutes. Then, mix 80g of butter, 4g of tocopherol, and 1g of cocoa was administered and further mixed for 5 minutes to make a composition. The kneaded composition is sealed with plastic wrap, aged at 32°C for 1 hour, divided and molded into a bread shape, and then aged again at 34°C for 40 minutes, 200g of blueberries are topping and baked at 180°C for 16 minutes. , and cooled at room temperature to complete the bread.

Example 7 - Preparation of Blueberry Milk Bread

Add 60g of noni extract powder to 1,000g of flour, 15g of yeast, 120g of erystyrol, 65g of sugar maple sap, 400g of milk, 100g of egg, and 12g of salt in a kneader and mix for 20 minutes. Then, mix 80g of butter, 4g of tocopherol, 1g of cocoa was administered and further mixed for 5 minutes to make a composition. The kneaded composition is sealed with plastic wrap, aged at 32°C for 1 hour, divided and molded into a bread shape, then further aged at 34°C for 40 minutes, topping with 200 g of raisins and baked at 180°C for 16 minutes, Bread was completed by cooling at room temperature.

Example 8 - Preparation of Corn Bread

Bread was completed by kneading in the same formulation as in Example 7, except that corn flour was used instead of wheat flour.

As described above, the present invention does not use sugar, which is often used in the manufacture of bread or cookies, so that it can be applied to the production of bread and cookies with taste and texture as well as the function of a health supplement having effects such as diet and prevention of adult diseases. It will be of great use value.

Claims (3)

After washing the nini fruit with water, cut 100-1,000 parts by weight of the seed and core removed to 3-7 mm thick, freeze-dried at -40°C to -60°C, and then 30-70% After adding ethyl alcohol (water content, 30-70%), extraction was carried out at 4-40 ° C for 5 days, and then aged at 3-5 ° C for 1-5 days, filtered, Concentrating with an evaporation dryer while maintaining a temperature of 40 to 80° C. under reduced pressure, followed by drying and pulverization to prepare 50 to 500 parts by weight of noni extract powder;
Using an evaporator, pressurize 2,000-8,000 parts by weight of the sap collected from sap trees, sugar maples, birch trees, birch trees, water birch trees, Geoje trees, sapaceae, actinaceae, spruce trees, and dogwoods by using an evaporator at 0.1 to 0.5 atm. A solution syrup preparation step of concentrating the solution while maintaining the temperature at 40~80°C under reduced pressure to prepare 50~200 parts by weight of the solution syrup;
Flour, brown rice flour, corn flour 1000 parts by weight 50 to 160 parts by weight of noni extract powder prepared in the manufacturing stage of noni extract powder, sodium hydrogen carbonate, baking powder, yeast 8 to 20 parts by weight of a swelling agent selected from yeast), 80 to 360 parts by weight of a low-calorie sweetener selected from erythritol, stevia, saccharin, and psicose, production of sap syrup 50 to 200 parts by weight of the sap prepared in the step, 6 to 16 parts by weight of salt, 1 to 670 parts by weight of a viscosity modifier used alone or mixed in water or milk, butter or margarine, lard ( lard), shortening, edible oil 50 to 500 parts by weight, egg 50 to 240 parts by weight, propyl gallate, tertiarybutyl hydroquinone, nor 0.5-5 parts by weight of a preservative selected from nordihydroguaiaretic acid, tocopherol, and L-ascorbic acid and used alone or in a mixture of two or more, honey flavor, cocoa flavor, chocolate 0.5 to 5 parts by weight of a flavor selected from fragrance, powdered fruit, citrus, vanilla, and cinnamon, blueberry, acai berry, mulberry, raisin, green tea a blending/kneading step of preparing a kneaded composition by blending 100 to 400 parts by weight of a flavoring agent used in a mixture of two or more;
The composition prepared in the mixing/kneading step is molded into a shape of a certain size, sealed, and then aged at a temperature of 3 to 40 ° C. A method for producing a composition for baking / confectionery having. Flour, brown rice flour, corn flour 1000 parts by weight, noni extract powder 50 to 500 parts by weight, sodium hydrogen carbonate, baking powder, and yeast 8 ~20 parts by weight, 80-360 parts by weight of a low-calorie sweetener selected from erythritol, stevia, saccharin, and psicose, 50-200 parts by weight of sap syrup, 6- 16 parts by weight, 1 to 670 parts by weight of a viscosity modifier used alone or mixed in water or milk, butter, margarine, lard, shortening, edible oil Oil and fat 50 to 500 parts by weight, eggs 50 to 240 parts by weight, propyl gallate, tertiarybutyl hydroquinone, nordihydroguaiaretic acid, tocopherol , 0.5 to 5 parts by weight of preservatives selected from L-ascorbic acid and used alone or in a mixture of 2 or more, honey flavor, cocoa flavor, chocolate flavor, powdered fruit, citrus flavor, vanilla flavor, cinnamon flavor 0.5 to 5 parts by weight of a flavor to be used, 100 to 400 parts by weight of a flavoring agent selected from blueberry, acai berry, mulberry, raisin, and green tea and used alone or in a mixture of two or more A composition for baking/confectionery having the effect of mixing, kneading, and aging the diet and preventing adult diseases. Add 60g of noni extract powder to 1,000g of flour, 14g of baking powder, 120g of erythryl, 65g of sugar maple sap, and 10g of milk in a kneader and mix for 5 minutes. made with Add 7g of salt, 450g of butter, 4g of tocopherol, 4g of vanilla flavor, 200g of various fruits including blueberry, raisin, and mulberry to make a dough, seal with plastic wrap, and store in a refrigerator maintained at 3~5℃ for 30 minutes. Baking/confectionery having the efficacy of preventing diet and adult diseases, characterized in that the dough aged for minutes is put in a pastry bag, squeezed on a forming plate, and the molded dough is baked in an oven at 170° C. for 20 minutes.

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