WO2023163303A1 - Procédé de production de biscuit qui contient du lactosérum - Google Patents

Procédé de production de biscuit qui contient du lactosérum Download PDF

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Publication number
WO2023163303A1
WO2023163303A1 PCT/KR2022/013214 KR2022013214W WO2023163303A1 WO 2023163303 A1 WO2023163303 A1 WO 2023163303A1 KR 2022013214 W KR2022013214 W KR 2022013214W WO 2023163303 A1 WO2023163303 A1 WO 2023163303A1
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Prior art keywords
whey
weight
dough
curd
molding
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PCT/KR2022/013214
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English (en)
Korean (ko)
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양혜숙
Original Assignee
농업회사법인(주)아침미소
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Publication of WO2023163303A1 publication Critical patent/WO2023163303A1/fr

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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/261—Animal proteins
    • A21D2/263—Animal proteins from dairy products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C1/00—Concentration, evaporation or drying
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
    • A23C19/0323—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin using only lactic acid bacteria, e.g. Pediococcus and Leuconostoc species; Bifidobacteria; Microbial starters in general
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/05—Treating milk before coagulation; Separating whey from curd
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C21/00—Whey; Whey preparations
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/46—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing dairy products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C2210/00—Physical treatment of dairy products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/20—Natural extracts
    • A23V2250/21—Plant extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/24—Heat, thermal treatment
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/34—Membrane process
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/50—Concentrating, enriching or enhancing in functional factors

Definitions

  • the present invention relates to a method for manufacturing cookies containing whey, and more particularly, by using whey, which is formed as a by-product in the cheese manufacturing process, as a raw material for cookies, so that the nutritional components and whey contained in the whey are
  • the present invention relates to a cookie containing whey and a method for manufacturing the same, which can improve sensory properties and satisfy consumers' preferences by mixing optimal additives in an appropriate ratio while having health functionalities.
  • Whey is a by-product formed when milk is processed into cheese. It refers to an aqueous solution other than curds, that is, the liquid remaining after milk is coagulated, and contains 93.5% moisture, 4.87% lactose, 0.85% protein, and 0.57% minerals. It is known to contain about 20% of the total protein in raw milk. Whey protein consists of 48-58% ⁇ -lactoglobulin, 13-19% alpha-lactalbumin, and approximately 6% serum albumin and other immunoglobulins. It is known that it has become, and various health functionalities for this have recently been highlighted.
  • Whey was generally discarded without much use in the conventional cheese making process. Since the various nutritional components and functionality contained in whey began to attract attention, attempts to utilize whey in food manufacturing processes without discarding it have gradually emerged. It was only to play an auxiliary role in the technology, but it was difficult to find an active use, such as using it as a raw material for a food composition.
  • Patent Registration No. 10-2038923 (registered on October 25, 2019) "Method of storing cheese using whey"
  • the present invention has been made to solve the above problems,
  • An object of the present invention is to provide a cookie and a method for manufacturing the same, which can actively utilize nutritional components and health functions contained in whey by using whey, a by-product formed in a conventional cheese manufacturing process, as a raw material for cookies.
  • the present invention satisfies the taste of consumers while maintaining the nutritional components contained in whey and the health functionalities of whey as they are, by appropriately adding optimal supplementary ingredients that can contain whey and at the same time enhance the taste, aroma, and preference of appearance. It is an object of the present invention to provide whey-containing cookies and a manufacturing method thereof.
  • An object of the present invention is to provide a whey-containing cookie and a method for preparing the same, in which preservation is enhanced only by the addition of natural ingredients without the addition of artificial additives for enhancement of preservation.
  • the present invention is implemented by an embodiment having the following configuration in order to achieve the above object.
  • the method for manufacturing a cookie containing whey according to the present invention includes a dough generating step of forming a dough by mixing gravity flour, processed whey and auxiliary ingredients; A molding step of forming a molding by molding the dough formed in the dough generating step into a predetermined shape; and a baking step of baking the molding formed in the molding step to form cookies, wherein the auxiliary ingredients include black barley and hijiki.
  • the processed whey is inoculated with lactic acid bacteria in raw milk, maintained for a certain period of time, then added with a curdling enzyme and maintained for a certain period of time to form curd.
  • the dough generating step comprises 10 to 30 parts by weight of processed whey and 60 to 100 parts by weight of auxiliary ingredients based on 100 parts by weight of gravity flour. It is characterized by mixing to form a dough.
  • the auxiliary material is a mixture formed by mixing 50 to 70 parts by weight of seaweed with 100 parts by weight of black barley. .
  • the method for manufacturing a cookie containing whey according to the present invention is to form a mixed dough by adding 2 to 3 parts by weight of a natural preservative based on 100 parts by weight of the dough formed in the dough forming step. It further includes a natural preservative addition step, wherein the natural preservatives include 15 to 25% by weight of milkweed extract, 15 to 25% by weight of rhodiola extract, 15 to 25% by weight of Barberry extract, 15 to 25% by weight of coriander extract, and 15% by weight of fig extract to 25% by weight, and the molding is characterized in that it is formed by molding the mixed dough into a certain shape.
  • the present invention has the following effects by adopting the means for solving the problems disclosed above.
  • the present invention uses whey, a by-product formed in the conventional cheese manufacturing process, as a raw material for cookies, thereby solving economic and environmental problems caused by whey disposal and at the same time using various nutritional components and health functionalities contained in whey as it is. There is an effect of providing a cookie and a manufacturing method thereof.
  • the present invention satisfies the taste of consumers while maintaining the nutritional components contained in whey and the health functionalities of whey as they are, by appropriately adding optimal supplementary ingredients that can contain whey and at the same time enhance the taste, aroma, and preference of appearance. There is an effect of providing a whey-containing cookie and a method for manufacturing the same.
  • the present invention has the effect of providing a whey-containing cookie and a method for manufacturing the same, in which preservation is increased only by the addition of natural ingredients without the addition of artificial additives for preservation.
  • a method for manufacturing cookies containing whey includes a dough forming step of mixing gravity flour, processed whey, and auxiliary ingredients to form a dough, and molding the dough formed in the dough forming step into a predetermined shape to form a molded product. It includes a molding step and a baking step of baking the molding formed in the molding step to form a cookie, wherein the auxiliary ingredients include black barley and hijiki.
  • the black barley is an improved variety of domestic barley (Hordeum vulgare), and is known to be rich in various nutrients such as beta-glucan and anthocyanin, in particular, in the case of anthocyanin, general barley and other black grains It is known to contain about 4 times the content of Based on these nutrients, it has effects such as prevention of vascular disease, anti-inflammation, anti-oxidation, strengthening of immunity, and improvement of intestinal function.
  • the black barley is preferably roasted once or twice in edible oil such as vegetable oil and then ground or ground to be used in powder form.
  • the hijiki (Sargassum fusiforme) is one of the seaweeds that grow in the sea and is a kind of seaweed. It is rich in dietary fiber, various minerals and vitamins, and is particularly rich in calcium, iodine, phosphorus, iron, magnesium, sodium, etc. as minerals, and beta-carotene ( ⁇ -carotene) as vitamins. When used in an appropriate amount as a supplementary material of a food composition, it is possible to impart flavor, taste, color and rich nutrients unique to seaweed to the food composition.
  • the fusiformis may be preferably dried and then ground or ground to be used in powder form.
  • the processed whey is a curd forming step of inoculating raw milk with lactic acid bacteria, maintaining it for a certain time, adding a milk curdling enzyme and maintaining it for a certain time to form a curd, a warming step of heating the curd formed in the curd forming step, and the warming step
  • the curd forming step is a step of inoculating raw milk with lactic acid bacteria, maintaining a certain period of time, adding a milk curdling enzyme, and maintaining a certain time to form curd, such as a sterilization step, a cooling step, a lactic acid bacteria inoculation step, a curdling enzyme addition step, etc. can include
  • the sterilization step is a step of killing pathogenic bacteria by sterilizing raw milk, and sterilizing raw milk at a temperature of 60 to 70 ° C. for 25 to 35 minutes.
  • the sterilization process the bacteria contained in the crude oil are completely killed, but the temperature of the crude oil is not excessively increased, so that subsequent processes can be performed at a faster time, thereby shortening the manufacturing time.
  • the cooling step is a step of rapidly cooling raw milk for inoculation of lactic acid bacteria after the sterilization step.
  • the cooling step is a step of rapidly cooling raw milk for inoculation of lactic acid bacteria after the sterilization step.
  • the lactic acid bacteria inoculation step is a step of inoculating lactic acid bacteria after the cooling step and maintaining the lactic acid bacteria for a certain time, for example, by maintaining the final temperature of the cooling step for 35 to 45 minutes.
  • the step of adding the clotting enzyme is a step of forming a curd by adding a milk clotting enzyme after the lactic acid bacteria inoculation step and holding it for a certain time, for example, by maintaining the final temperature of the lactic acid bacteria inoculation step for 40 to 50 minutes.
  • Rennet or the like may be used as the coagulant, and in the step of adding the coagulant, the crude milk in which the lactic acid bacteria are cultured reacts with the coagulant enzyme to coagulate the crude milk to form curd.
  • the warming step is a step of heating the curd formed in the curd forming step, and may include a curd cutting step, a stirring step, a warming step, a heating stop step, a standing step, and the like.
  • the curd cutting step is a step of cutting the curd formed in the curd forming step into a predetermined size, and for example, the curd may be uniformly cut into a size of 1 to 2 cm in all directions.
  • the stirring step is a step of slowly stirring the curd cut in the curd cutting step so as not to crumble, for example, for 4 to 6 minutes.
  • the warming step is a step of heating by gradually raising the temperature in a state in which the cut curd is continuously stirred after the stirring step, for example, the temperature is uniformly raised from 35 ° C to 43 ° C over 30 minutes.
  • the heating stop step is a step of stirring the curd for a certain time after the warming step, for example, stirring is performed for 13 to 17 minutes while maintaining the final temperature of the warming step.
  • the standing step is a step of stopping stirring after the step of stopping heating and leaving the curd for a certain time, for example, by leaving the curd for 35 to 45 minutes while maintaining the final temperature of the step of stopping heating.
  • the whey separation step is a step of separating whey from the curd after the warming step.
  • a whey separated product and a curd from which the whey separated product is removed are formed, respectively.
  • the curd from which the whey isolate is removed may be processed into cheese through a separate process.
  • the cheese may be commercialized separately or included as one component of the cookie according to the present invention. Detailed usage thereof will be described later.
  • the filtering step is a step of filtering the whey separated in the whey separation step to remove remnants.
  • the whey separated in the whey separation step may be filtered with a cotton cloth to remove remnants.
  • the extraction step is a step in which the whey filtered in the filtration step to remove the residue is concentrated under reduced pressure and freeze-dried to finally form processed whey in powder form.
  • the dough forming step means a step of forming a dough by mixing well the gravity flour, the processed whey prepared by the above-described method, and the auxiliary ingredients.
  • raw materials such as water, salt, butter, and baking powder may be mixed as needed.
  • a dough may be formed by further including and mixing processed cheese from the curd from which the whey separation product has been removed.
  • the cheese processing method may be processed and manufactured by a method including a melting step, a stretching step, a salting step, and the like.
  • the melting step is a step of allowing the curd from which whey is separated in the whey separation step to stand at a certain temperature for a certain time, for example, at room temperature for 25 to 35 minutes.
  • the stretching step is a step of stretching the curd that has gone through the melting step and forming it into a certain shape. For example, in a state where the pH of the curd reaches 4.9 to 5.3, the curd is placed in hot water maintained at a temperature of 70 to 72 ° C and stretched to a certain shape. It may be formed, and a certain shape may be formed by stretching the curd at room temperature.
  • the salting step is a step of immersing and salting the molded curd in brine in the stretching step to form cheese.
  • it may be performed by immersing the molded curd in salt water having a concentration of 18 to 22% for 5 to 10 minutes.
  • the forming step is a step of forming a molding by molding the dough formed in the dough forming step into a certain shape, and the shape or size of the formation can be selected appropriately by a person skilled in the art in light of various purposes, with an arbitrary size, for example, a radius It may be formed to have a circular shape of 2 to 4 cm, or a rectangle with corners of 4 to 8 cm and four rounded corners.
  • the baking step is a step of forming cookies by baking the molding formed in the molding step, and may be performed in a means capable of baking the dough with high-temperature air, such as an oven or oven. When carried out in an oven, it may be carried out by putting the molding in an oven and baking at a temperature of 150 to 200 ° C. for 5 to 25 minutes.
  • the dough producing step is characterized in that the dough is formed by mixing 10 to 30 parts by weight of processed whey and 60 to 100 parts by weight of auxiliary ingredients with respect to 100 parts by weight of gravity flour.
  • the processed whey is mixed in less than 10 parts by weight, the unique nutritional components of the processed whey are not properly incorporated and it is difficult to expect effects such as enhancement of preservation. Problems can arise.
  • the additives are mixed in an amount of less than 60 parts by weight, the effect of imparting the characteristic taste, aroma, and color is deteriorated, resulting in sensory problems such as the taste of the finally formed cookie being dull. There may be a problem that the unique taste is excessively coated.
  • dough may be formed by further mixing 1 to 30 parts by weight of the cheese with respect to 100 parts by weight of gravity flour. If the cheese is mixed in an amount exceeding 30 parts by weight, problems such as excessively greasy taste of the final cookie or poor processability may occur.
  • the auxiliary material is characterized in that it is a mixture formed by mixing 50 to 70 parts by weight of seaweed with respect to 100 parts by weight of black barley.
  • the hijiki is added in less than 50 parts by weight with respect to 100 parts by weight of the black barley, only black barley is excessively included in the supplementary material, so that the unique taste and aroma of the hijiki cannot be properly exhibited, and it has a greasy or greasy taste, and on the contrary, 70 When added in excess of parts by weight, a problem of fishy or bitter taste may occur due to the excessive content of hijiki.
  • the method for manufacturing a cookie containing whey according to the present invention further includes a natural preservative adding step of forming a mixed dough by adding 2 to 3 parts by weight of a natural preservative based on 100 parts by weight of the dough formed in the dough forming step,
  • the natural preservative is composed of 15 to 25% by weight of coriander extract, 15 to 25% by weight of milkweed extract, 15 to 25% by weight of Barberry extract, 15 to 25% by weight of rhodiola extract, and 15 to 25% by weight of fig extract,
  • the molding is characterized in that it is formed by molding the mixed dough into a certain shape.
  • the coriander extract is characterized in that it is an ethanol extract of coriander.
  • the coriander (Coriandum sativum) is an annual plant of the umbel Apiaceae native to the eastern Mediterranean coast, has no hair throughout the grass, the stem is straight, thin, hollow, branched slightly, and grows to a height of 30 to 60 cm. It has a unique strong scent and taste, is rich in vitamins and minerals such as beta-carotene, riboflavin, and folic acid, and various anti-inflammatory and antibacterial activities have been reported.
  • the milky white skin extract is characterized in that it is an ethanol extract of milky white skin.
  • the milky skin refers to the dried bark of the elm tree belonging to the Ulmaceae family, among others, the bark of the eggplant part, and has been widely used as a herbal medicine material for improving immunity, diuresis, and constipation in oriental medicine from before, Based on its unique sterilization and antibacterial efficacy, it has recently been used as a building material and ship material.
  • the barberry extract is characterized in that it is an ethanol extract of barberry.
  • the yellow lotus (Coptis chinensis) is an evergreen perennial plant of the Buttercup family Buttercups native to China, and grows mainly in the eczema of the forest shade of the mountain area. grow to length
  • the rhizome is dug up and dried in the shade for medicinal use, and it is known to have excellent effects such as stomach upset, soothing, anti-inflammatory and antibacterial.
  • Rhodiola extract is characterized in that it is a water extract of rhodiola.
  • Rhodiola sachalinensis is a perennial herbaceous plant that grows widely in the high mountains of northern Korea or northeastern China, and has similar effects to ginseng, such as restoring energy and overcoming disease and poison, so it has an alias of 'gowon ginseng'. , rich in nutrients such as various flavonoids, and unique antibacterial activity has been reported.
  • the fig extract is characterized in that the ethanol extract of figs.
  • the fig may refer to the fruit of a subtropical semi-arboreal deciduous tree native to Asia Minor, and has been frequently used for rashes, ulcers, hemorrhoids, etc. in the private sector for medicinal purposes. Efficacy against the like is known, and strong antibacterial activity against food poisoning bacteria has been reported.
  • the ethanol extract or water extract is not particularly limited as long as it corresponds to a known ethanol-utilization extraction method or water-utilization extraction method, and the ethanol extract or water extract is extracted by each solvent, and then the extract is filtered and It is preferably an extract powder extracted by lyophilization.
  • the natural preservative adding step based on 100 parts by weight of the dough formed in the dough forming step, 2 to 3 parts by weight of the natural preservative containing 15 to 25% by weight of each of the coriander, barberry, milk bark, rhodiola, and fig extracts is added. It means the step of putting into the dough and forming the mixed dough, and accordingly, the molding in the molding step is characterized in that it is formed by molding the mixed dough into a certain shape.
  • the dried and crushed coriander, barberry, milky white skin and fig were mixed in ethanol, respectively, each mixture was stirred and extracted for 36 hours, filtered, concentrated under reduced pressure, and lyophilized to form each extract in powder form, and dried.
  • the crushed rhodiola was added to water, stirred and extracted several times for 24 hours, centrifuged, the supernatant was concentrated under reduced pressure, and freeze-dried to form a powdery Rhodiola extract.
  • Comparative sample 1 Comparative sample 2 Comparative sample 3 comparative sample 4 Comparative sample 5 gravity 200 200 160 200 200 processed whey 10 100 - 40 40 supplementary material 190 100 240 160 160 (black barley) 120 60 150 140 80 (tot) 70 40 90 20 80 natural preservatives 10 10 10 30 10
  • Sensory evaluation was conducted by providing the reference sample and comparative samples 1 to 5 to 20 adult male and female test subjects to observe and taste them. After sensory evaluation on appearance (color), scent, and taste, the scores given by them were evaluated using a 5-point item scale, and the sum and average of the scores given by them was disclosed in Table 2 below.
  • Comparative Samples 2, 3, and 4 were very low, which seems to be due to the fact that when processed whey or additives are excessively included, they cause unpleasant tastes such as a unique thick taste or greasy taste, In particular, in the case of Comparative Sample 4, it seems to be due to the strong reflection of the unique taste or aroma of the ingredients constituting the natural preservative. On the other hand, in the case of the appearance, also in the case of Comparative Sample 2, the workability of the dough is poor, which seems to be due to having a somewhat irregular shape or texture, and Comparative Sample 3 is due to the excessive reflection of black in the appearance. see.
  • Comparative Samples 1 and 5 are relatively higher than those of Comparative Samples 2, 3 and 4, but significantly lower than those of the reference sample. If it exceeds the numerical range of , it seems to be due to the fact that the unique taste and aroma are strongly applied or, conversely, the synergistic effect of taste and aroma between each raw material is reduced compared to the reference sample.
  • Comparison sample 6 Comparative sample 7
  • Comparison sample 8 Comparison sample 9 Comparative sample 10 natural preservatives not added 2 10 10 10 (master) - 0.4 - 5 - (milk skin) - 0.4 - 5 - (goldthread) - 0.4 - - 3 (Kyungcheon Hong) - 0.4 10 - 3 (FIG) - 0.4 - - 4
  • the standard sample, comparative sample 3, and comparative sample 6 to 10 were stored for 72 hours in an environment with a temperature of 32 ° C and an environment with a humidity of 85%, and then the degree of decay was examined by sensory perception of smell and appearance (whether or not mold was formed). It was confirmed that the decay progress was significantly slower in the samples compared to the other comparative samples, and in the case of comparative samples 6 and 7, it was confirmed that the decay progressed severely due to the presence of a deteriorating smell and a large number of molds.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Botany (AREA)
  • Zoology (AREA)
  • Microbiology (AREA)
  • Dairy Products (AREA)

Abstract

La présente invention concerne un procédé de production d'un biscuit qui contient du lactosérum, et concerne plus particulièrement un biscuit contenant du lactosérum, et son procédé de production. Le lactosérum, lequel est formé en tant que sous-produit pendant le processus de production de fromage, est utilisé en tant que matière première pour un biscuit, et ainsi le biscuit présente les nutriments contenus dans le lactosérum et les fonctions de santé du lactosérum, et, par mélange des substances auxiliaires optimales selon un rapport approprié, la fonctionnalité est améliorée et les préférences du consommateur peuvent être satisfaites.
PCT/KR2022/013214 2022-02-22 2022-09-02 Procédé de production de biscuit qui contient du lactosérum WO2023163303A1 (fr)

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KR10-2022-0022706 2022-02-22
KR1020220022706A KR20230126277A (ko) 2022-02-22 2022-02-22 유청을 함유한 쿠키의 제조방법

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WO2023163303A1 true WO2023163303A1 (fr) 2023-08-31

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