KR20230170476A - Sand cookie manufacturing method containing yuja, yuja sand cookie according thereto - Google Patents

Abstract

The present invention involves preparing a mixture by mixing citron powder, citron syrup, oil, eggs, sugar and salt, then mixing flour to obtain cookie dough, forming the cookie dough and baking the molded cookies, citron syrup, and citron It relates to a method for manufacturing sand cookies containing citron, including the step of mixing powder, sugar, and fat to obtain citron cream, and the step of combining cookies and citron cream.

Description

Sand cookie manufacturing method containing yuja, yuja sand cookie according thereto}

The present invention relates to a method for manufacturing sand cookies containing citron and citron sand cookies resulting therefrom.

Today, the use of bread as a staple food is increasing due to the westernization of dietary culture and the increase in income levels, improving living standards, growth of the restaurant industry, simplification of eating habits, and the spread of dessert culture. Accordingly, the demand for confectionery and bakery is steadily increasing, and consumers are not satisfied with consuming confectionery and bakery for taste for convenient eating, but are preferring various functional products for health purposes. In addition, due to this interest in health, the materials used in confectionery and bakery products are moving beyond the existing simple combination of ingredients, and various health functional products such as anti-aging, enhancement of physiological activity, and reduction of calories and cholesterol by adding new materials to food ingredients are being developed. It is being produced.

In particular, among confectionery products, cookies are sweet and excellent in taste, making them a popular snack for modern people.

Citron not only has its own unique flavor but also contains various useful ingredients. For example, citron flesh contains a large amount of pectin, which has an excellent function as a dietary fiber, and limonene (Limonoid), an essential oil component present in the peel of yuzu. In addition to its fragrance, it also has an antibacterial effect and is reported to have the function of suppressing the occurrence of various cancers. However, citron has not only a unique sweet taste but also a strong sour and bitter taste, so there have been limitations in its application in the confectionery and baking fields.

Accordingly, the present inventor invented a method for manufacturing sand cookies that have excellent flavonoid and vitamin content and minimize the bitter and sour taste of citron.

Republic of Korea Patent No. 10-2146637 (announced on August 20, 2020)

The problem to be solved by the present invention is to provide a method for manufacturing sand cookies containing yuzu, which has a high content of flavonoids and vitamins and has excellent sensory properties.

In one aspect of the present invention, a step of preparing a mixture by mixing citron powder, citron syrup, oil, eggs, sugar, and salt, and then mixing flour to obtain cookie dough; Molding the cookie dough and baking the molded cookies; Obtaining citron cream by mixing citron syrup, citron powder, granulated sugar, and oil; And it provides a method for manufacturing sand cookies containing citron, including the step of combining cookies and citron cream.

In the manufacturing method of the present invention, the cookie dough is 1.5 to 7.5 parts by weight of citron powder, 10 to 40 parts by weight of citron syrup, 20 to 40 parts by weight of eggs, 20 to 40 parts by weight of sugar, and 0.5 to 2 parts by weight of salt, based on 100 parts by weight of fat. It may be a mixture of 100 to 150 parts by weight of wheat flour.

In the manufacturing method of the present invention, after the step of obtaining the cookie dough, the step of maturing the cookie dough at a temperature of 0 to 4° C. for 15 to 25 hours may be further included.

In the manufacturing method of the present invention, the cookie baking step can be performed at a temperature of 150 to 170 ° C. for 15 to 20 minutes.

The hardness of the cookie obtained through the baking step in the manufacturing method of the present invention may be 21 to 27 N.

In the manufacturing method of the present invention, the citron cream may be a mixture of 10 to 20 parts by weight of citron syrup, 10 to 30 parts by weight of citron powder, and 80 to 100 parts by weight per minute based on 100 parts by weight of oil.

In the manufacturing method of the present invention, the step of obtaining citron cream may further include aging at a temperature of 15 to 20° C. for 6 to 8 days.

In the manufacturing method of the present invention, the step of combining cookies and citron cream can be done by applying citron cream to one side of a baked cookie and then covering it with another cookie.

In another aspect of the present invention, citron sand cookies prepared by the above-described manufacturing method are provided.

Using the present invention, it is possible to provide a method for producing sand cookies containing yuzu, which has a high content of flavonoids and vitamins and has excellent sensory properties.

Figure 1 shows a flow chart of the manufacturing method of citron sand cookies.
Figure 2 is a photograph of the appearance of cookies according to the content of citron powder and citron syrup.
Figure 3 shows the results of evaluating the quality of cookies according to the content of citron powder and citron syrup.
Figure 4 shows the results of sensory evaluation of cookies according to the content of citron powder and citron syrup.
Figure 5 is a photograph of the appearance of citron cream according to the content of citron powder and citron syrup.
Figure 6 shows the results of evaluating the quality of citron cream according to the content of citron powder and citron syrup.
Figure 7 shows the results of sensory evaluation of citron cream according to the content of citron powder and citron syrup.
Figure 8 shows the results of sensory evaluation of examples and comparative examples.

Hereinafter, embodiments of the present invention will be described in detail with reference to the attached drawings so that those skilled in the art can easily implement the present invention. However, the present invention may be implemented in many different embodiments and is not limited to the embodiments described herein. Throughout the specification, similar parts are given the same reference numerals.

In addition, when similar expressions such as the terms “about,” “approximately,” or at least are used in relation to a numerical value in the present invention, ±10%, ±7% based on the numerical value. %, ±5%, ±3%, ±2%, or ±1% theoretical, experimental, statistical, or rule of thumb error is intended to be permitted.

The term “sand cookie” used in the present invention refers to a cookie filled with cream between one cookie and another cookie.

In one aspect, the present invention includes the steps of preparing a mixture by mixing citron powder, citron syrup, oil, eggs, sugar, and salt, and then mixing flour to obtain cookie dough (S100); Molding the cookie dough and baking the molded cookies (S200); Obtaining citron cream by mixing citron syrup, citron powder, sugar, and oil (S300); and a step of combining cookies and citron cream (S400).

This will be described in detail with reference to Figure 1.

Steps to Obtain Cookie Dough

First, in the step of obtaining the cookie dough shown in FIG. 1 (S100), citron powder, citron syrup, fat, eggs, sugar, and salt are mixed to prepare a mixture, and then flour is mixed to prepare the cookie dough.

That is, this step (S100) includes a mixture manufacturing process and a cookie dough manufacturing process.

The reason for preparing the cookie dough after preparing the mixture is to completely dissolve solids such as salt and sugar. The preparation of the mixture can be performed using a mixer ball, and can be carried out for a period of time until the solids are completely dissolved. You can.

The mixture may be a mixture of 1.5 to 7.5 parts by weight of citron powder, 10 to 40 parts by weight of citron syrup, 20 to 40 parts by weight of eggs, 20 to 40 parts by weight of sugar, and 0.5 to 2 parts by weight of salt, based on 100 parts by weight of oil.

The citron powder used in the present invention can be used by drying it in a vacuum at 40-50°C for 8-10 hours and then using a grinder to reduce the size to 120 mesh or less in order to protect the nutritional ingredients as much as possible. At this time, if the size of the citron powder exceeds 120 mesh, it may cause a strange feeling when ingested, so it is preferable to manufacture it with 120 mesh or less.

In this step (S100), 1.5 to 7.5 parts by weight of citron powder can be mixed based on 100 parts by weight of fat, specifically 3 to 5 parts by weight, and more specifically 4.5 parts by weight. If the content of citron powder is less than 1.5 parts by weight, the unique aroma and taste of citron are reduced, and the content of flavonoids and vitamins, which are beneficial ingredients, are lowered, thereby reducing the effectiveness of yuzu, such as cold prevention, anti-aging, and platelet aggregation inhibition effects. etc., and if it exceeds 7.5 parts by weight, the hardness of the cookie decreases and the bitter taste becomes strong, which may greatly reduce the preference of the final product.

The citron syrup used in the present invention can be used by mixing citron and sugar in a weight ratio of 1:0.5 to 2 and then aging them. When making citron syrup, the peel and pulp of the citron are separated, the peel is finely chopped, and the pulp can be mixed into juice. In the case of citron peel, the size can be 1 to 3 mm in length and 1 to 3 mm in width.

In this step (S100), the yujacheong may contain 10 to 40 parts by weight based on 100 parts by weight of oil, specifically 15 to 35 parts by weight, and more specifically 30 parts by weight. If the content of citron syrup is less than 10 parts by weight, the unique aroma and taste of citron are deteriorated, and the content of flavonoids and vitamins, which are beneficial ingredients, are lowered, reducing the effectiveness of yuzu, such as cold prevention, anti-aging, and platelet aggregation inhibition effects. If the content of citron syrup is 40 parts by weight, the color of the cookie may darken due to the sugar contained in the citron syrup during the baking step, which may reduce the sensory properties.

The fat or oil used in the present invention may be one or more selected from the group consisting of margarine, butter, shortening, and mixtures thereof.

In this step (S100), a mixture of shortening and butter may be used. Specifically, shortening and butter may be mixed at a mixing ratio of 1:4.

In the present invention, eggs can not only prevent a decrease in viscoelasticity due to the addition of flour, but also have the effect of adding minerals and fat-soluble vitamins such as vitamins A, D, E, and K due to the addition of eggs. In this step (S100), the egg may contain 20 to 40 parts by weight based on 100 parts by weight of oil and fat, and may specifically contain 30 parts by weight.

In this step (S100), sugar and salt may include 20 to 40 parts by weight of sugar and 0.5 to 2 parts by weight of salt based on 100 parts by weight of fat, and specifically include 25 to 35 parts by weight of sugar and 0.7 to 1.5 parts by weight of salt. It may, and more specifically, may include 30 parts by weight of sugar and 1 part by weight of salt.

In addition, in the present invention, sugar can be mixed with honey to reduce artificial sweetness while adding nutrition and natural sweetness, and it is natural that the mixing ratio of sugar and honey can be changed according to the preference of the manufacturer or consumer.

Once preparation of the mixture is completed, cookie dough can be prepared by mixing flour.

In the present invention, the flour can be used as strong flour or all-purpose flour, and can be prepared by sieving before mixing with the mixture.

In this step (S100), the flour may contain 100 to 150 parts by weight based on 100 parts by weight of fat, specifically 120 to 140 parts by weight, and more specifically 130 parts by weight. If the flour content is less than 100 parts by weight, the cookie crumbles easily, and if it exceeds 150 parts by weight, the cookie becomes hard and its sensory properties deteriorate.

In this step (S100), known food-acceptable additives, additives, natural seasonings, etc. may be further added to the cookie dough.

After the step of obtaining the cookie dough (S100), the step of maturing the cookie dough at a temperature of 0 to 4° C. for 15 to 25 hours may be further included, and specifically, the cookie dough may be aged for 10 hours.

Through the maturing step, the cookie dough has a richer texture and can further improve the flavor of yuzu.

Steps to bake cookies

Next, the steps of molding the cookie dough shown in Figure 1 and baking the molded cookies are performed.

In the cookie baking step (S200), the cookie dough is spread with a rolling pin to make it to a certain thickness (e.g., 0.5 cm), then stamped into a mold with a certain diameter (e.g., 4.5 cm) and molded, and then baked in a device such as an electric oven. You can bake it. At this time, baking the molded cookies may be performed at a temperature of 150 to 170°C for 15 to 20 minutes.

The hardness of the cookies baked in this step (S200) may be 19 to 27 N. If the hardness of the cookies is less than 19 N, breakage may occur during the combining process with the citron cream, and if it exceeds 27 N, there is a problem of deterioration in texture. .

Steps to obtain citron cream

Next, the step of obtaining the citron cream shown in Figure 1 is performed.

In the present invention, citron cream is a filling between cookies and other cookies and can be manufactured by mixing citron syrup, citron powder, powdered sugar, and oil.

In the step of obtaining citron cream (S300), citron cream can be manufactured by mixing 10 to 20 parts by weight of citron syrup, 10 to 30 parts by weight of citron powder, and 80 to 100 parts by weight per minute based on 100 parts by weight of oil. For example, it can be prepared by putting the above-mentioned ingredients into an electric mixer for baking and whipping at a constant speed for 1 to 5 minutes.

In this step (S300), if the content of citron syrup is less than 10 parts by weight and the content of citron powder is less than 10 parts by weight, the inherent aroma and taste of citron are reduced, the content of flavonoids and vitamins, which are beneficial ingredients, is lowered, There is a problem in that the adhesion of the cream is reduced, and if the content of citron syrup exceeds 20 parts by weight and the content of citron powder exceeds 30 parts by weight, the bitter taste becomes stronger, lowering the sensory quality, and the retention and stability of the cream may be lowered. there is.

If the content of powdered sugar in this step (S300) is outside the range of 80 to 100 parts by weight based on 100 parts by weight of fat, there is a problem that the adhesion of the cream is reduced and the appearance of the product may be deformed during distribution.

In this step (S300), bundang means fine powder of 100% sugar. Bundang has smaller particles than sugar, so it melts faster than sugar and requires less whipping, creating a softer texture.

In this step (S300), sugar powder may be used instead of bundang, but bundang is used to improve the texture.

In the step of obtaining citron cream (S300), the oil may be one or more selected from the group consisting of margarine, butter, shortening, and mixtures thereof, but butter is used to enhance the flavor of the cream.

After the step of obtaining citron cream (S300), the step of maturing for 6 to 8 days at a temperature of 15 to 20 ° C may be further included.

In the case of general cream, it is aged at 0 to 5 ℃ for about 1 day, but the citron cream of the present invention can be aged for 6 to 8 days to evenly and deeply improve the flavor of yuzu.

In this step (S300), in addition to citron syrup, citron powder, sugar, and fat, the citron cream contains additional emulsification stabilizers, thickening stabilizers, acidity regulators, and flavor improvers such as milk protein, antioxidants, starch, table salt, antibacterial agents, flavorings, and alcohol (liqueur: sweetener). It may include one or more types selected from the group consisting of beverages with a high alcohol content.

The milk protein may be one or more types selected from the group consisting of whole milk powder, milk, skim milk powder, concentrated milk, skim concentrated milk, and condensed milk.

In addition, in this step (S300), the citron cream contains one or more types from the group consisting of condensed milk, sodium caseinate, whole milk powder, milk, skim milk powder, concentrated milk, skim concentrated milk, salt, flavoring, spices, antioxidants, and acidity regulators. Additional information may be included.

It may further include an emulsion stabilizer that stabilizes the emulsifier, and a generally known emulsion stabilizer may be used. The emulsion stabilizer may include 1 to 10 parts by weight of polydextrose or 0.1 to 2 parts by weight of sodium caseinate based on 100 parts by weight of fat. .

The thickening stabilizer is used to improve whipping properties and prevent aneuploidy, and may include one selected from the group consisting of carboxymethyl cellulose, xanthan gum, guar gum, and karaya gum. The thickening stabilizer may contain 0.01 to 1 part by weight based on 100 parts by weight of fat.

The acidity regulator is used to control the acidity of the citron cream. Generally known acidity regulators can be used, and can be based on phosphates such as diphosphate, triphosphate, tripolyphosphate, and metaphosphate. The acidity regulator may include 0.01 to 1 part by weight based on 100 parts by weight of fat.

Steps to combine cookies and citron cream

Lastly, the step (S400) of combining the cookies and citron cream shown in Figure 1 is performed.

In the step of combining cookies and citron cream (S400), citron cream is applied to one cookie and another cookie is covered on top of the applied citron cream to produce a citron sand cookie with citron cream filled between the cookies. .

In this step (S400), the amount of citron cream may include 1 to 10 parts by weight based on 100 parts by weight of one cookie, and can naturally be changed depending on the preference of the manufacturer or consumer.

A packaging step may be further included after the step of combining cookies and citron cream (S400). Packaging can be performed by conventional methods, and the methods are not limited.

In another aspect, the present invention provides a sand cookie containing citron prepared by the method described above.

Hereinafter, to aid understanding of the present invention, it will be described in detail through examples. However, the embodiments according to the present invention may be modified into various other forms, and the scope of the present invention should not be construed as being limited to the following embodiments. Embodiments of the present invention are provided to more completely explain the present invention to those skilled in the art.

<Example>

1. Preparation of materials

The citron powder was dried in a vacuum at 45°C for 9 hours and then powdered to a size of 120 mesh or less using a grinder. The citron powder was made by cutting the citron peel into 2mm long and 2mm wide pieces, mixing it with sugar 1:1, and then maturing it. I ordered it and prepared it.

2. Manufacturing of cookies and citron cream

Citron powder, citron syrup, oil (butter, shortening), eggs, sugar, and salt were mixed according to the ingredient list in Table 1, and the mixture was prepared using a blender.

Next, cookie dough was prepared by mixing Korean wheat of 100 mesh size prepared by sieving the mixture, and after aging for 20 hours at a temperature of 2°C, a molded product with a thickness of 0.5 cm and a width of 4.5 cm was manufactured.

The molded product was baked in an oven at 160°C for 18 minutes to prepare sand cookies.

Next, according to the ingredient list in Table 2, citron powder, citron syrup, granulated sugar, and fat were mixed using a whipper and aged at a temperature of 18°C for 7 days to prepare citron cream.

division
Raw material name Comparative Manufacturing Example 1 Manufacturing example
1-1 Manufacturing example
1-2 Manufacturing example
1-2 Manufacturing example
1-4 Manufacturing example
1-5 Manufacturing example
1-6 Yuzu powder - 15 45 75 15 45 75 Yujacheong - 150 150 150 300 300 300 Korean wheat 1300 1300 1300 1300 1300 1300 1300 butter 800 800 800 800 800 800 800 shortening 200 200 200 200 200 200 200 egg 300 300 300 300 300 300 300 sugar 300 300 300 300 300 300 300 salt 10 10 10 10 10 10 10

division
Raw material name Comparative Manufacturing Example 2 Manufacturing example
2-1 Manufacturing example
2-2 Manufacturing example
2-3 Manufacturing example
2-4 Manufacturing example
2-5 Manufacturing example
2-6 Yuzu powder - 10 20 30 10 20 30 Yujacheong - 10 10 10 20 20 20 butter 100 100 100 100 100 100 100 Per minute 90 90 90 90 90 90 90

3. Example: Production of citron sand cookies

1) Example 1

Citron sand cookies were prepared by applying 3 g of citron cream (Preparation Example 2-3) to the cookie (Preparation Example 1-5) and then covering the cookie (Preparation Example 1-5) on top of the citron cream.

2) Example 2

Citron sand cookies were prepared in the same manner as in Example 1, but using the citron cream prepared according to Preparation Example 2-2 instead of the citron cream prepared according to Preparation Example 2-3.

3) Example 3

Citron sand cookies were prepared in the same manner as in Example 1, except that cookies prepared according to Preparation Example 1-4 were used instead of cookies prepared according to Preparation Example 1-5.

4. Comparative example

1) Comparative Example 1

Sand cookies were prepared in the same manner as in Example 1, but by adding more citron powder instead of citron syrup to prepare cookies and citron cream.

2) Comparative Example 2

Sand cookies were prepared in the same manner as in Example 1, but by adding more citron syrup instead of citron powder to prepare cookies and citron cream.

3) Comparative Example 3

Sand cookies were prepared in the same manner as in Example 1, but using the cookie prepared according to Preparation Example 1 and the citron cream prepared according to Comparative Preparation Example 2.

4) Comparative Example 4

Sand cookies were prepared in the same manner as in Example 1, but without using citron powder and citron syrup.

<Experimental example>

1. Cookie quality evaluation

1.1. Analysis of cookie flavor, flavor intensity, color, moisture and sweetness

The flavor, flavor intensity, color, moisture, and sweetness of the cookies prepared according to Comparative Preparation Example 1 and Preparation Examples 1-1 to 1-6 were analyzed and are shown in Table 3.

Analysis method: Chromaticity was measured using a colorimeter (CM-5, KONICA MINOLTA, Japan), Hunter L ^* value (brightness), a ^* value (redness), b ^* value (yellowness), and scent intensity and flavor quality were measured. was measured using a scent intensity meter (e-nose, Japan). At this time, the values were expressed in arbitrary units (AU = Arbitrary Unit) using odorless air as a control. The moisture content was measured using the food standard 105°C normal pressure heating and drying method, and the sugar content was repeatedly measured using a sugar meter (PR-101α, ATAGO, Japan) in the range of 0 to 45%.

division Fragrance strength (A.U./g) Chromaticity moisture
(%) Sugar content
( ^O Brix) Fragrance Fragrance strength L ^* a ^* b ^* Comparative manufacturing example 5.0±0.3 630±20 75.0±0.4 5.1±0.0 30.5±0.4 1.40 25.3 Manufacturing Example 1-1 6.1±1.8 712±10 59.6±0.3 13.4±0.5 51.8±0.7 0.96 27.1 Manufacturing Example 1-2 13.8±1.6 789±24 60.4±0.2 13.8±0.3 53.0±1.3 0.93 27.3 Manufacturing Example 1-3 17.9±1.6 858±29 60.8±0.2 14.9±0.1 54.5±0.9 0.92 27.6 Manufacturing Example 1-4 14.9±1.1 821±25 62.7±0.4 16.3±0.3 55.9±1.2 1.75 29.4 Manufacturing Example 1-5 15.9±2.0 849±22 63.0±0.2 14.1±0.2 58.6±0.7 1.71 29.5 Manufacturing Example 1-6 17.8±2.1 899±29 63.8±0.2 14.8±0.2 58.8±0.9 1.69 29.8

Referring to Table 3 and Figure 2, it can be seen that Preparation Examples 1-1 to 1-6 are all superior to Comparative Preparation Example 1 in flavor, flavor intensity, color, and sweetness, and Preparation Examples 1-4 to 1- It can be seen that 6 has a higher moisture content than Comparative Preparation Example 1, which is confirmed to be due to the high content of citron syrup.

1.2. Evaluation of cookie hardness, spreadability and organoleptic properties

The hardness, spreadability, and sensory properties of cookies prepared according to Comparative Preparation Example 1 and Preparation Examples 1-1 to 1-6 were evaluated and are shown in Figures 3 and 4.

Spreadability and hardness measurement method: Spread ratio refers to the ratio of the thickness to the diameter of the cookie, and the spread index was calculated using AACC Method 10-52. Hardness was obtained through repeated measurements 12 times using a texture analyzer (TA1, LLOYD, USA).

Sensory evaluation: Sensory evaluation was conducted on 10 experienced panelists, and after receiving sensory evaluation training for each evaluation item prior to evaluation, color, aroma, taste, mouthfeel, and overall preference were investigated for products according to the mixing ratio. The evaluation method was a 7-point hedonic scale (1 point very disliked, 5 points average, 7 points very good).

Referring to Figures 3 and 4, it can be seen that all Preparation Examples except Preparation Example 1-3 are higher than Comparative Preparation Example 1 in terms of hardness. In Preparation Example 1-3, the hardness was not good because the content of citron syrup was higher than that of citron powder. It can be seen that the spreadability of Preparation Examples 1-1 to 1-6 is similar to Comparative Preparation Example 1. In the case of spreadability, as citron powder was added, the moisture content decreased and spreadability became lower, but as the content of citron syrup increased, the spreadability index also increased. It is believed that Yujacheong improves the fluidity of moisture by increasing viscosity. That is, in the present invention, citron powder and citron syrup are mixed at a specific mixing ratio to prevent and improve the quality deterioration of cookies due to the addition of citron powder.

In addition, in the sensory evaluation, it can be confirmed that all preparation examples are superior to Comparative Preparation Example 1, and in particular, Preparation Examples 1-5 are the best.

2. Quality evaluation of citron cream

2.1. Analysis of fragrance intensity, flavor quality and color of citron cream

The aroma intensity and color of the citron cream prepared according to Comparative Preparation Example 2 and Preparation Examples 2-1 to 2-6 were analyzed and are shown in Table 4.

Quality evaluation method: Chromaticity was measured using a colorimeter (CM-5, KONICA MINOLTA, Japan) to determine the Hunter L * value (brightness), a * value (redness), and b * value (yellowness). Fragrance quality was measured using a scent intensity meter (e-nose, Japan). At this time, the values were expressed in arbitrary units (AU = Arbitrary Unit) using odorless air as a control.

division Fragrance strength (A.U./g) Chromaticity Fragrance Fragrance strength L ^* a ^* b ^* Comparative Manufacturing Example 2 16.6±4.5 676±21 89.3±0.0 -0.5±0.0 9.2±0.0 Manufacturing Example 2-1 40.6±0.8 1059±16 76.5±0.1 1.3±0.0 27.4±0.0 Manufacturing Example 2-2 47.0±2.4 1302±152 70.7±0.0 3.5±0.0 32.8±0.0 Manufacturing Example 2-3 47.7±0.9 1380±42 64.7±0.0 5.3±0.0 36.8±0.0 Manufacturing Example 2-4 41.3±0.6 1130±51 77.3±0.1 1.0±0.0 25.8±0.0 Manufacturing Example 2-5 47.6±1.6 1439±38 72.4±0.1 2.7±0.0 30.9±0.1 Manufacturing Example 2-6 49.3±1.6 1522±25 68.1±0.6 4.1±0.2 33.3±0.5

Referring to Table 4 and Figure 5, it can be seen that Preparation Examples 2-1 to 2-6 are all superior to Comparative Preparation Example 2 in flavor, scent intensity, and chromaticity, and in particular, Preparation Example 2-3 is superior to Comparative Preparation Example 2. It can be seen that the flavor quality, fragrance intensity, and color are well balanced.

2.2. Flavonoid content, vitamin C content, and sensory evaluation of citron cream

The flavonoid content, vitamin C content, and sensory properties of the citron cream prepared according to Comparative Preparation Example 2 and Preparation Examples 2-1 to 2-6 were evaluated and are shown in Figures 6 and 7.

Total flavonoid content and vitamin content analysis method: The total flavonoid content was determined by absorbance at 420 ㎚ using the Davis transformation method, and the vitamin C content was determined using the quantitative method using high-speed liquid chromatography of the Food Standards Code as 0.05M KH ₂ PO ₄ /ACN(60 /40) The mobile phase was flowed through a Capcelpak C ₁₈ 4.6*250 mm column at a flow rate of 1.0 mL/min and detected at UVD 254 nm.

Sensory evaluation was conducted in the same manner as the sensory evaluation method for cookies.

Referring to Figures 6 and 7, it can be seen that the flavonoid content and vitamin C content of all preparation examples are superior to Comparative Preparation Example 2, and among the preparation examples, Preparation Examples 2-3 and 2-6 are the best. In particular, it can be seen that Preparation Example 2-3 is significantly superior to other Preparation Examples in terms of color, aroma, taste, texture, and preference.

3. Sensory evaluation of yuzu sand cookies

Sensory evaluation of sand cookies prepared according to Examples and Comparative Examples 1 to 3 was performed and is shown in Figure 8.

The sensory evaluation of sand cookies was conducted in the same manner as the sensory evaluation method of citron cream.

Referring to Figure 8, it can be seen that Examples 1 to 3 are all excellent in color, aroma, taste, texture and preference, and in particular, Example 1 is the most excellent. On the other hand, it can be seen that the sensory evaluation results are poor in Comparative Example 4, which does not contain citron powder and citron syrup, as well as Comparative Examples 1 and 2, in which the ratio of citron powder or citron syrup is outside the scope of the present invention, and cookies or cream Comparative Example 3, which only partially contained citron powder and citron syrup, also received poor evaluation.

In other words, it can be seen that the color, flavor, texture, and preference of the yuzu sand cookie are improved by including citron powder and citron syrup in both cookies and cream at a specific mixing ratio.

As a result, the present invention can provide sand cookies containing citron with high content of flavonoids and vitamins and excellent sensory properties by producing citron sand cookies using citron cookies and citron cream.

S100: Step of obtaining cookie dough
S200: Cookie baking step
S300: Steps to obtain citron cream
S400: Cookie and citron cream combining step

Claims (9)

Obtaining cookie dough by mixing citron powder, citron syrup, oil, eggs, sugar, and salt to prepare a mixture and then mixing flour;
Molding the cookie dough and baking the molded cookies;
Obtaining citron cream by mixing citron syrup, citron powder, granulated sugar, and oil; and
A method of manufacturing sand cookies containing citron, including the step of combining baked cookies with citron cream. According to paragraph 1,
Cookie dough
Based on 100 parts by weight of oil, 1.5 to 7.5 parts by weight of citron powder, 10 to 40 parts by weight of yuzu syrup, 20 to 40 parts by weight of eggs, 20 to 40 parts by weight of sugar, 0.5 to 2 parts by weight of salt, and 100 to 150 parts by weight of flour. A method of manufacturing sand cookies containing citron, characterized in that. According to paragraph 1,
After the step of obtaining the cookie dough
A method for manufacturing sand cookies containing citron, further comprising the step of maturing the cookie dough for 15 to 25 hours at a temperature of 0 to 4 ° C. According to paragraph 1,
Steps to bake cookies:
A method of manufacturing sand cookies containing citron, characterized in that the process is performed at a temperature of 150 to 170 ° C. for 15 to 20 minutes. According to paragraph 1,
A method of manufacturing sand cookies containing citron, characterized in that the hardness of the baked cookies is 21 to 27N. According to paragraph 1,
Citron cream is a method of manufacturing sand cookies containing citron, characterized in that 10 to 20 parts by weight of citron syrup, 10 to 30 parts by weight of citron powder, and 80 to 100 parts by weight per minute are mixed based on 100 parts by weight of oil. According to paragraph 1,
After obtaining the citron cream
A method for manufacturing sand cookies containing citron, further comprising the step of maturing for 6 to 8 days at a temperature of 15 to 20 ° C. According to paragraph 1,
The step of combining cookies and citron cream is:
A method of manufacturing sand cookies containing citron, characterized in that citron cream is applied to one side of a baked cookie and then covered and combined with another cookie. Citron sand cookies manufactured by the method of any one of claims 1 to 8.