KR940007881B1 - Method of making foods with ginseng - Google Patents

Abstract

The confectionary foods, i.e., brads, sponge cakes and cookies are produced by adding 0.1-10 wt.% ginseng powder to a confectionary raw material, kneading the mixture, and baking the kneaded material at 140-220 deg.C. The raw material for the breads is composed of 100 g wheat flour, 2 g yeast, 2 g common salt, 4 g egg, 4 g shortening and 56 g water, the raw material for the sponge cakes is composed of 100 g wheat flour, 65 g shortening, 90 g egg, 95 g sugar, 0.6 g baking powder and 30 ml milk, and the raw material for the cookies is composed of 100 g wheat flour, 46 g shortening, 45 g sugar, 4 g skim milk powder, 0.5 g baking powder, 0.15 g sodium dicarbonate, 1.5 g common salt, 16 g water, 3 g egg and 0.25 g vanilla.

Description

Manufacturing method of confectionary food containing ginseng component

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for manufacturing foods such as breads and confectionery containing ginseng components, and more particularly to a method for producing breads, cookies and castella-based foods containing ginseng powder.

Ginseng contains saponin, which has a bitter taste, so children and women have avoided taking ginseng because the unique bitter taste is maintained in the mouth for a long time. Therefore, conventionally, the ginseng extract is added to the beverage in order to make it easy to take the ginseng component, but the drink containing the ginseng component is not recognized as a medicine for children or women because of the unique taste of ginseng. It is true.

It is also known in the past for the method of making confectionery using ginseng. Korean Patent Publication Nos. 82-917 and 84-1268 disclose a product in which beeswax penetrates ginseng so that ginseng can be eaten like sweets with the sweetness of the beeswax and Korean Patent Publication No. 89-3091 A method of infiltrating and rolling fruit extracts into steamed fresh ginseng to make ginseng in the form of thin confectionery has been disclosed. These conventional methods are all methods of penetrating sweeteners or fragrances into ginseng itself, and since they contain the fiber components of ginseng as it is, they are not only difficult to eat when dried but also appear to be complicated. I couldn't. In particular, the aforementioned ginseng confectionery is limited to the form of ginseng and the main ingredient is ginseng, so ginseng-flavored a lot of children or people who hate ginseng could not take.

The present invention is to allow children or women to easily ingest the ginseng component by allowing the ginseng component to be taken in a state that is not recognized as a medicinal or favorite product.

The present inventors studied the above-described ginseng taking method, by adding ginseng to the castella, breads, cookies, etc. that children or women eat, saponin, which is an active ingredient of ginseng, is not destroyed and the children and women are medicinal The present invention has been completed in view of the fact that it can be easily taken without a feeling of rejection.

The present invention mixes ginseng with flour, which is a raw material of bread, cookies, and castella, kneads and molds it, and then bakes it at a temperature of 140 ° C. to 220 ° C. in which saponin does not decompose, thereby preparing bread, cookies, and castella in a conventional form. It is configured in such a way. When adding ginseng to bread, cookies, and castella, it is recommended to add ginseng in a fine powder state, and the amount of ginseng should be used within 0.1-10% of the total weight of the raw material.

In the present invention, raw materials used in the manufacture of breads, castellas, and cookies include raw materials commonly used, such as flour and sweeteners.

In particular, in the present invention, when baking after molding should maintain a temperature of 140 ℃ to 220 ℃, if the temperature is too high saponin decomposes, if the temperature is too low baking takes a long time.

For example, in the case of bread, ginseng powder is mixed with 100 g of wheat flour, 2 g of yeast, 2 g of salt, 4 g of sugar, 4 g of shortening, and 56 g of water, kneading 0.1-10% of the total weight ratio and kneading the dough at a temperature of 200-220 ° C. It is made by baking. The ginseng powder blended with the bread material described above may be selectively used or mixed with ginseng, white ginseng, red ginseng, etc. in a fine powder state.

In case of castella, ginseng powder is mixed with 100g of gravity flour, shortening 65g, egg 90g, sugar 95g, baking powder 0.6g, and 30ml of milk in 0.1-10% of the total weight to make dough. Prepared by baking to temperature.

On the other hand, in the case of cookies, ginseng powder 100g, shortening 46g, sugar 45g, skim milk powder 4g, baking powder 0.5g, sodium bicarbonate 0.15g, salt 1.5g, water 16g, egg 3g, vanilla 0.25g It can be prepared by adding and mixing 0.1-10% to make the dough and baking at 180-185 ° C. for 20-30 minutes to make the moisture less than 5%.

Breads, cookies, and castella prepared by the manufacturing method of the present invention can be eaten at the same time ginseng powder added to the raw material when they are eaten as a normal edible, wherein the taste of bread, castella and other raw materials of cookies, The sweetness of sugar, a sweetener, and the bitterness of saponin components of ginseng are alleviated and alleviated. Therefore, the ginseng taste and fragrance can be enjoyed by young children and women because it is not used when eating. The effect can be.

Example 1

100g wheat flour, 100g of flour, 2g of yeast, 2g of salt, 4g of sugar, 4g of shortening, and 56g of water, add 2-20g of ginseng powder to make a dough, and then bake at 200-220 ℃ to obtain bread. .

Example 2

100g gravitational flour, shortening 65g, egg 90g, sugar 95g, baking powder 0.6g, 30ml of milk, add 4-40g of ginseng powder to make the dough. Bake at a temperature of about 140 ° C. for a certain time, turn it over again, and bake at the same temperature.

Example 3

100g of wheat flour, shortening 46g, sugar 45g, skim milk powder 4g, baking powder 0.5g, sodium bicarbonate 0.15g, salt 1.5g, 16g water, 0.25g vanilla and 2-20g of ginseng powder. Make and bake the dough for 20-30 minutes at 180-185 ° C to get less than 5% moisture to get the desired cookie.

Claims (1)

In the manufacture of confectionery foods such as breads by kneading, forming and baking confectionery raw materials containing additives such as flour and sweeteners, the dough is made by adding about 0.1-10% by weight of ginseng powder to the confectionery materials and making the dough Method for producing confectionery foods, such as bread, castella, cookies, characterized in that baked at 140-220 ℃ temperature which is not decomposed component saponin component.