KR102509214B1 - A process for the preparation of walnut cookie and walnut cookie produced therefrom - Google Patents
A process for the preparation of walnut cookie and walnut cookie produced therefrom Download PDFInfo
- Publication number
- KR102509214B1 KR102509214B1 KR1020220094013A KR20220094013A KR102509214B1 KR 102509214 B1 KR102509214 B1 KR 102509214B1 KR 1020220094013 A KR1020220094013 A KR 1020220094013A KR 20220094013 A KR20220094013 A KR 20220094013A KR 102509214 B1 KR102509214 B1 KR 102509214B1
- Authority
- KR
- South Korea
- Prior art keywords
- weight
- parts
- walnut
- dough
- vanilla
- Prior art date
Links
- 235000020234 walnut Nutrition 0.000 title claims abstract description 126
- 241000758789 Juglans Species 0.000 title claims abstract description 117
- 235000009496 Juglans regia Nutrition 0.000 title claims abstract description 117
- 235000014510 cooky Nutrition 0.000 title claims abstract description 70
- 238000000034 method Methods 0.000 title abstract description 16
- 230000008569 process Effects 0.000 title description 6
- 238000002360 preparation method Methods 0.000 title description 4
- 238000004519 manufacturing process Methods 0.000 claims abstract description 34
- 235000009499 Vanilla fragrans Nutrition 0.000 claims abstract description 32
- 235000012036 Vanilla tahitensis Nutrition 0.000 claims abstract description 31
- 229940069765 bean extract Drugs 0.000 claims abstract description 17
- 239000008371 vanilla flavor Substances 0.000 claims abstract description 12
- 235000009508 confectionery Nutrition 0.000 claims description 32
- 244000290333 Vanilla fragrans Species 0.000 claims description 31
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 31
- 239000000203 mixture Substances 0.000 claims description 25
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 12
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 12
- 235000013312 flour Nutrition 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 12
- 235000000346 sugar Nutrition 0.000 claims description 12
- 239000008213 purified water Substances 0.000 claims description 11
- 239000000843 powder Substances 0.000 claims description 10
- 241000758791 Juglandaceae Species 0.000 claims description 9
- 240000007594 Oryza sativa Species 0.000 claims description 8
- 235000007164 Oryza sativa Nutrition 0.000 claims description 8
- 235000009566 rice Nutrition 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 8
- 240000001417 Vigna umbellata Species 0.000 claims description 7
- 235000011453 Vigna umbellata Nutrition 0.000 claims description 7
- 229920001353 Dextrin Polymers 0.000 claims description 5
- 239000004375 Dextrin Substances 0.000 claims description 5
- 235000019425 dextrin Nutrition 0.000 claims description 5
- 235000013310 margarine Nutrition 0.000 claims description 5
- 239000003264 margarine Substances 0.000 claims description 5
- 235000013336 milk Nutrition 0.000 claims description 5
- 239000008267 milk Substances 0.000 claims description 5
- 210000004080 milk Anatomy 0.000 claims description 5
- 239000003549 soybean oil Substances 0.000 claims description 5
- 235000012424 soybean oil Nutrition 0.000 claims description 5
- 230000032683 aging Effects 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 2
- 238000010298 pulverizing process Methods 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 10
- 208000008589 Obesity Diseases 0.000 abstract description 4
- 235000020824 obesity Nutrition 0.000 abstract description 4
- 235000012054 meals Nutrition 0.000 abstract description 3
- 244000263375 Vanilla tahitensis Species 0.000 abstract 1
- 230000029087 digestion Effects 0.000 abstract 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 42
- 230000000052 comparative effect Effects 0.000 description 33
- 239000000284 extract Substances 0.000 description 25
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 24
- YMWUJEATGCHHMB-UHFFFAOYSA-N Dichloromethane Chemical compound ClCCl YMWUJEATGCHHMB-UHFFFAOYSA-N 0.000 description 21
- 238000000605 extraction Methods 0.000 description 19
- 238000012360 testing method Methods 0.000 description 18
- 238000002474 experimental method Methods 0.000 description 14
- 235000011888 snacks Nutrition 0.000 description 13
- 235000005911 diet Nutrition 0.000 description 11
- 239000000243 solution Substances 0.000 description 11
- 238000010171 animal model Methods 0.000 description 10
- 230000037213 diet Effects 0.000 description 10
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 8
- 235000012000 cholesterol Nutrition 0.000 description 7
- 235000013305 food Nutrition 0.000 description 7
- 230000006872 improvement Effects 0.000 description 7
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 6
- 241000191967 Staphylococcus aureus Species 0.000 description 6
- 239000007864 aqueous solution Substances 0.000 description 6
- 239000008280 blood Substances 0.000 description 6
- 210000004369 blood Anatomy 0.000 description 6
- 230000008859 change Effects 0.000 description 6
- 230000001079 digestive effect Effects 0.000 description 6
- 235000013601 eggs Nutrition 0.000 description 6
- 230000000813 microbial effect Effects 0.000 description 6
- 230000036560 skin regeneration Effects 0.000 description 6
- 239000002904 solvent Substances 0.000 description 6
- 230000001580 bacterial effect Effects 0.000 description 5
- 235000008429 bread Nutrition 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 5
- 238000005259 measurement Methods 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- 239000000523 sample Substances 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- HEDRZPFGACZZDS-UHFFFAOYSA-N Chloroform Chemical compound ClC(Cl)Cl HEDRZPFGACZZDS-UHFFFAOYSA-N 0.000 description 4
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 4
- 230000037396 body weight Effects 0.000 description 4
- 239000012141 concentrate Substances 0.000 description 4
- 230000007423 decrease Effects 0.000 description 4
- 230000006870 function Effects 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 239000003960 organic solvent Substances 0.000 description 4
- 239000013049 sediment Substances 0.000 description 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- 235000002789 Panax ginseng Nutrition 0.000 description 3
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 3
- 238000009395 breeding Methods 0.000 description 3
- 230000001488 breeding effect Effects 0.000 description 3
- 238000004440 column chromatography Methods 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- 230000037406 food intake Effects 0.000 description 3
- 235000012631 food intake Nutrition 0.000 description 3
- 235000013402 health food Nutrition 0.000 description 3
- 150000002632 lipids Chemical class 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- UHOVQNZJYSORNB-UHFFFAOYSA-N Benzene Chemical compound C1=CC=CC=C1 UHOVQNZJYSORNB-UHFFFAOYSA-N 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 238000002835 absorbance Methods 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 235000021329 brown rice Nutrition 0.000 description 2
- 238000004587 chromatography analysis Methods 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 235000018823 dietary intake Nutrition 0.000 description 2
- LOKCTEFSRHRXRJ-UHFFFAOYSA-I dipotassium trisodium dihydrogen phosphate hydrogen phosphate dichloride Chemical compound P(=O)(O)(O)[O-].[K+].P(=O)(O)([O-])[O-].[Na+].[Na+].[Cl-].[K+].[Cl-].[Na+] LOKCTEFSRHRXRJ-UHFFFAOYSA-I 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 238000010828 elution Methods 0.000 description 2
- 238000006911 enzymatic reaction Methods 0.000 description 2
- 201000010063 epididymitis Diseases 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 239000000945 filler Substances 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 230000007935 neutral effect Effects 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 239000002953 phosphate buffered saline Substances 0.000 description 2
- 230000000704 physical effect Effects 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 238000010992 reflux Methods 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 238000000638 solvent extraction Methods 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- PUPZLCDOIYMWBV-UHFFFAOYSA-N (+/-)-1,3-Butanediol Chemical compound CC(O)CCO PUPZLCDOIYMWBV-UHFFFAOYSA-N 0.000 description 1
- 244000066764 Ailanthus triphysa Species 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 241000371652 Curvularia clavata Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- HTTJABKRGRZYRN-UHFFFAOYSA-N Heparin Chemical compound OC1C(NC(=O)C)C(O)OC(COS(O)(=O)=O)C1OC1C(OS(O)(=O)=O)C(O)C(OC2C(C(OS(O)(=O)=O)C(OC3C(C(O)C(O)C(O3)C(O)=O)OS(O)(=O)=O)C(CO)O2)NS(O)(=O)=O)C(C(O)=O)O1 HTTJABKRGRZYRN-UHFFFAOYSA-N 0.000 description 1
- 208000035150 Hypercholesterolemia Diseases 0.000 description 1
- 101001097860 Lithospermum erythrorhizon Phenylalanine ammonia-lyase 1 Proteins 0.000 description 1
- 241000699670 Mus sp. Species 0.000 description 1
- 241000233855 Orchidaceae Species 0.000 description 1
- 239000004952 Polyamide Substances 0.000 description 1
- XBDQKXXYIPTUBI-UHFFFAOYSA-M Propionate Chemical compound CCC([O-])=O XBDQKXXYIPTUBI-UHFFFAOYSA-M 0.000 description 1
- -1 RP-18 Substances 0.000 description 1
- 229920005654 Sephadex Polymers 0.000 description 1
- 239000012507 Sephadex™ Substances 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 206010040880 Skin irritation Diseases 0.000 description 1
- 206010059516 Skin toxicity Diseases 0.000 description 1
- KXKVLQRXCPHEJC-UHFFFAOYSA-N acetic acid trimethyl ester Natural products COC(C)=O KXKVLQRXCPHEJC-UHFFFAOYSA-N 0.000 description 1
- 125000003158 alcohol group Chemical group 0.000 description 1
- YNQLUTRBYVCPMQ-UHFFFAOYSA-N alpha-methyl toluene Natural products CCC1=CC=CC=C1 YNQLUTRBYVCPMQ-UHFFFAOYSA-N 0.000 description 1
- 238000003975 animal breeding Methods 0.000 description 1
- 230000003579 anti-obesity Effects 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000012180 bread and bread product Nutrition 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000001332 colony forming effect Effects 0.000 description 1
- 238000012790 confirmation Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 239000012156 elution solvent Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 210000000918 epididymis Anatomy 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 238000005194 fractionation Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 229960002897 heparin Drugs 0.000 description 1
- 229920000669 heparin Polymers 0.000 description 1
- JQOAQUXIUNVRQW-UHFFFAOYSA-N hexane Chemical compound CCCCCC.CCCCCC JQOAQUXIUNVRQW-UHFFFAOYSA-N 0.000 description 1
- 230000009027 insemination Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 210000005228 liver tissue Anatomy 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 239000012046 mixed solvent Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 239000002504 physiological saline solution Substances 0.000 description 1
- 229920002647 polyamide Polymers 0.000 description 1
- 229920000515 polycarbonate Polymers 0.000 description 1
- 239000004417 polycarbonate Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 238000003908 quality control method Methods 0.000 description 1
- 238000011002 quantification Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 210000005084 renal tissue Anatomy 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 238000013077 scoring method Methods 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 239000000741 silica gel Substances 0.000 description 1
- 229910002027 silica gel Inorganic materials 0.000 description 1
- 230000036556 skin irritation Effects 0.000 description 1
- 231100000475 skin irritation Toxicity 0.000 description 1
- 231100000438 skin toxicity Toxicity 0.000 description 1
- 238000010561 standard procedure Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000010408 sweeping Methods 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 239000012085 test solution Substances 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 238000000108 ultra-filtration Methods 0.000 description 1
- 238000002137 ultrasound extraction Methods 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 210000001631 vena cava inferior Anatomy 0.000 description 1
- 238000003809 water extraction Methods 0.000 description 1
- 230000036642 wellbeing Effects 0.000 description 1
Images
Classifications
-
- 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
- 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
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
- A23G3/0006—Manufacture or treatment of liquids, pastes, creams, granules, shred or powder
- A23G3/001—Mixing, kneading processes
-
- 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
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
- A23G3/0019—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
- A23G3/0025—Processes in which the material is shaped at least partially in a mould in the hollows of a surface, a drum, an endless band, or by a drop-by-drop casting or dispensing of the material on a surface, e.g. injection moulding, transfer moulding
- A23G3/0031—Moulds processing
-
- 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
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0063—Coating or filling sweetmeats or confectionery
- A23G3/0065—Processes for making filled articles, composite articles, multi-layered articles
-
- 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
- A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
-
- 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
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- 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
- A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- 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
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
-
- 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
- A23V2300/14—Extraction
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
본 발명은 호두과자 제조방법 및 이에 따라 제조된 호두과자에 관한 것으로, 보다 구체적으로는 호두과자 반죽에 바닐라빈 추출물을 첨가하는 것을 특징으로 하는 겉은 탄력성, 부드러움 및 쫀득하고 쫄깃한 조직감을 가지면서 겉은 바삭하고 속은 촉촉한 식감을 가지고, 바닐라향이 가미되어 기호도가 증가된 호두과자 제조방법 및 이에 따라 제조된 호두과자에 관한 것이다.The present invention relates to a walnut confectionery manufacturing method and to a walnut confectionery prepared thereby, and more specifically, to a walnut confectionery dough, characterized in that by adding a vanilla bean extract, the outer surface has elasticity, softness, and chewy and chewy texture. relates to a method for manufacturing walnut confectionery having a crispy and moist texture and an increased preference due to the addition of vanilla flavor, and to a walnut confectionery manufactured according to the method.
일반적으로, 식생활의 서구화로 제과 제빵 산업이 발달하고 빵을 주식으로 하는 인구가 점차로 많아지고 있는 추세이며, 또한 세계를 강타하고 있는 웰빙(Well-being)의 바람을 타고 건강을 화두로 하는 먹거리가 발달하면서 제과제빵 업계에서도 새로운 제품을 개발하고 있다.In general, the westernization of dietary life has led to the development of the confectionery and baking industry, the increasing number of people who eat bread as a staple food, and also, riding the wind of well-being that is sweeping the world, food that focuses on health has become a hot topic. As it develops, the confectionery industry is also developing new products.
그리고 최근 소득과 생활수준이 향상되면서 건강에 대한 일반인의 의식 수준이 높아지고, 소비자의 식품에 대한 구매 패턴이 건강 지향적이며 환경에 친화적인 재료들이 새롭게 부각되고 있는 것으로 나타나고 있으며, 건강에 대한 관심증가로 기존의 재료보다는 기능성 부재료를 첨가한 건강 지향적인 제품을 원하는 소비자들이 많아 특수빵 판매를 증가시키는 요인이 되고 있다.And with the recent improvement in income and standard of living, the general public's level of awareness about health is increasing, and consumers' food purchasing patterns are health-oriented and environmentally friendly materials are emerging. There are many consumers who want health-oriented products with functional sub-materials added rather than existing ingredients, which is a factor in increasing sales of special bread.
호두과자는 호두의 겉껍질 모양을 한 틀에 밀가루와 달걀, 설탕을 섞은 반죽을 부은 후 호두살 조각과 앙금을 채운 후 반죽으로 덮어 구워낸 풀빵의 일종이다. 기본적으로 호두살은 천안에서 생산되는 호두를 사용하고 있으며, 전통적인 방법으로 만든 앙금은 껍질을 벗겨낸 팥을 가루 내어 졸여낸 백앙금을 사용하나, 팥의 껍질을 벗기지 않은 적앙금, 또는 강낭콩을 졸여 만든 앙금을 사용하는 경우도 있다. Walnut Cookies are a type of full bread made by pouring dough mixed with flour, eggs, and sugar into a mold shaped like the outer shell of a walnut, filling it with pieces of walnut flesh and sediment, and then covering it with dough and baking it. Basically, the walnut flesh uses walnuts produced in Cheonan, and the traditional method uses white bean paste made by grinding peeled red beans into powder and boiling them down. Sometimes sediment is used.
호두과자는 팥앙금을 내용물로 갖는 빵류 제품으로서 일반적으로 밀가루, 설탕, 계란, 베이킹 파우더, 물을 혼합한 반죽으로 호두과자 중량의 60% 정도를 차지하는 피를 형성하고, 팥앙금에 설탕과 적당량의 물을 혼합하여 내용물을 만든 다음 호두과자 구이기의 호두과자 형상을 갖는 소성틀에 투입하여 구워내는 방법으로 제조된다. 상기 구이기에 구워내는 과정에서 호두 알갱이를 혼합하여 구워냄으로써 호두를 포함하게 되는데, 상기 호두과자에 포함되는 호두는 불포화지방산이 함유되어 있어 건강식품으로서도 인기가 있다.Walnut snack is a bread product that has red bean sediment as its content. It is generally a mixture of flour, sugar, eggs, baking powder, and water to form a blood that accounts for about 60% of the weight of walnut snack, and sugar and an appropriate amount of water are added to the red bean sediment. It is manufactured by mixing to make contents and then putting it into a baking mold having a walnut cookie shape of a walnut cookie roaster and baking it. In the process of roasting in the roaster, walnuts are mixed and baked to include walnuts. Walnuts included in the walnut confectionery contain unsaturated fatty acids and are popular as health foods.
종래의 호두과자는 상기와 같은 방법으로 제조되었으며, 별다른 변화를 가져오지 못해 대중의 인기를 크게 끌지 못하였다. 또한 호두과자의 반죽 재료로 밀가루를 주재료로 사용하였기 때문에, 많은 양을 섭취하였을 경우 밀가루 내에 함유되어 있는 글루텐 단백질로 인하여 비만으로 이어질 수 있고, 당뇨병을 유발하는 원인일 될 수 있으며, 소화불량의 문제 또한 발생할 수 있다.Conventional walnut cookies were manufactured in the same way as above, and did not attract much popularity from the public because they did not bring about any changes. In addition, since flour is used as the main ingredient for walnut snack dough, if consumed in large amounts, gluten protein contained in flour can lead to obesity, cause diabetes, and indigestion. can also occur.
최근에는 건강식품에 대한 수요가 증가하여 기호식품에서도 각종 영양소가 함유된 기능성 식품으로 개발되는 경우가 증가하고 있다.In recent years, as the demand for health foods has increased, functional foods containing various nutrients are being developed in preference foods.
호두과자의 경우, 대한민국 등록특허공보 10-1399637호 등에서 쌀가루를 혼합함으로써 밀가루를 사용하지 않는 호두과자가 개발되어 있으며, 대한민국 공개특허공보 10-2016-0063071호에서는 프리믹스 제조 공정에 홍삼 성분을 추가시켜 호두과자의 외피성분 중에 홍삼 성분이 함유되도록 한 홍삼 호두과자가 개시되어 있다.In the case of walnut snacks, Korean Patent Registration No. 10-1399637, etc., has developed walnut snacks that do not use flour by mixing rice flour, and Korean Patent Publication No. 10-2016-0063071 adds red ginseng ingredients to the premix manufacturing process. A red ginseng walnut snack in which red ginseng ingredients are contained in the outer shell of the walnut snack is disclosed.
따라서 각종 영양성분을 함유하여 최근 증가하는 건강식품에 대한 수요에 부응하는 호두과자를 제조하는 기술에 대한 요구가 증가하고 있다.Therefore, there is an increasing demand for a technology for manufacturing walnut cookies containing various nutrients and meeting the increasing demand for health foods.
본 발명에서 해결하고자 하는 기술적 과제는 탄력성, 부드러움 및 쫀득하고 쫄깃한 조직감을 가지면서 겉은 바삭하고 속은 촉촉한 식감을 가지고, 바닐라향이 가미되어 기호도가 증가된 호두과자의 제조용 반죽을 제조하는 방법을 제공하기 위한 것이다.The technical problem to be solved by the present invention is to provide a method for manufacturing walnut cookie dough having elasticity, softness, and chewy texture, crispy outside and moist inside, and increased preference by adding vanilla flavor. it is for
본 발명에서 해결하고자 하는 다른 기술적 과제는 상기 제조방법에 따라 제조된 호두과자용 반죽을 제공하기 위한 것이다.Another technical problem to be solved by the present invention is to provide a walnut pastry dough prepared according to the above manufacturing method.
또한, 본 발명에서 해결하고자 하는 또다른 기술적 과제는 상기 호두과자용 반죽을 이용하여 호두과자를 제조하는 방법을 제공하기 위한 것이다.In addition, another technical problem to be solved by the present invention is to provide a method for manufacturing walnut cookies using the dough for walnut cookies.
상기한 기술적 과제를 해결하기 위하여, 본 발명에서는 호두과자 제조방법에 있어서, 반죽 제조시 호두과자 반죽 총 100 중량부에 대하여 바닐라빈 추출물을 0.5 내지 0.7 중량부의 양으로 첨가하는 것을 특징으로 하는 호두과자의 제조방법을 제공한다.In order to solve the above technical problem, in the present invention, in the walnut cookie manufacturing method, walnut cookie, characterized in that the addition of vanilla bean extract in an amount of 0.5 to 0.7 parts by weight based on a total of 100 parts by weight of walnut cookie dough during dough preparation Provides a manufacturing method of.
바람직하게, 상기 호두과자의 제조방법은 하기 단계를 포함하는 것을 특징으로 한다:Preferably, the method for producing walnut cookies is characterized by comprising the following steps:
(S1) 정제수 270 내지 290 중량부에 0.05 내지 0.15 중량부의 소금을 첨가하고 15 내지 25초 동안 교반하는 단계; (S1) adding 0.05 to 0.15 parts by weight of salt to 270 to 290 parts by weight of purified water and stirring for 15 to 25 seconds;
(S2) 상기 단계 (S1)에서 수득된 소금수에 쌀가루 650 내지 670 중량부, 덱스트린 45 내지 55 중량부, 설탕 250 내지 270 중량부, 베이킹파우더 12 내지 14 중량부 및 바닐라빈 추출물 11 내지 13 중량부를 첨가하고 50 내지 70초 동안 교반하는 단계;(S2) 650 to 670 parts by weight of rice flour, 45 to 55 parts by weight of dextrin, 250 to 270 parts by weight of sugar, 12 to 14 parts by weight of baking powder and 11 to 13 parts by weight of vanilla bean extract in the salt water obtained in step (S1) adding part and stirring for 50 to 70 seconds;
(S3) 상기 단계 (S2)에서 수득된 혼합물에 전란액 450 내지 550 중량부, 마가린 54 내지 58 중량부 및 대두유 40 내지 45 중량부를 첨가한 다음 4 내지 6분 동안 교반하는 단계; 및(S3) adding 450 to 550 parts by weight of whole egg solution, 54 to 58 parts by weight of margarine, and 40 to 45 parts by weight of soybean oil to the mixture obtained in step (S2), followed by stirring for 4 to 6 minutes; and
(S4) 상기 단계 (S3)에서 수득된 혼합물에 우유 90 내지 110 중량부를 첨가한 다음 50 내지 70초 동안 교반하는 단계.(S4) Adding 90 to 110 parts by weight of milk to the mixture obtained in step (S3) and then stirring for 50 to 70 seconds.
바람직하게, 상기 바닐라빈 추출물은 바닐라빈을 분쇄하여 90 내지 110℃의 정제수를 이용하여 50 내지 70분 동안 열수 추출한 다음 감압 여과 및 농축하여 수득되는 것을 특징으로 한다.Preferably, the vanilla bean extract is characterized in that obtained by pulverizing vanilla bean, hot water extraction for 50 to 70 minutes using purified water at 90 to 110 ° C., followed by filtration and concentration under reduced pressure.
바람직하게, 상기 단계 (S2)에서 바닐라향을 5 내지 15 중량부의 양으로 추가로 첨가하는 것을 특징으로 한다. Preferably, in the step (S2), vanilla flavor is further added in an amount of 5 to 15 parts by weight.
상기한 다른 기술적 과제를 해결하기 위하여, 본 발명에서는 상기 제조방법에 따라 제조된 호두과자 반죽을 제공한다.In order to solve the above other technical problem, the present invention provides a walnut cookie dough prepared according to the above manufacturing method.
바람직하게, 상기 호두과자 반죽물은 4∼10℃에서 6∼24시간 동안 숙성시키는 것을 특징으로 한다.Preferably, the walnut cookie dough is characterized by aging for 6 to 24 hours at 4 to 10 ° C.
본 발명에서는 상기한 제조방법에 따라 제조된 호두과자 반죽을 이용하여 호두과자를 제조하는 것을 특징으로 하는 호두과자의 제조방법을 제공한다.The present invention provides a method for producing walnut confectionery, characterized in that for producing walnut confectionery using the walnut cookie dough prepared according to the above manufacturing method.
바람직하게, 호두과자 반죽 55 내지 60 중량부, 팥앙금 40 내지 45 중량부 및 호두 1 내지 10 중량부를 성형틀에 넣고 가열하는 것을 특징으로 한다.Preferably, 55 to 60 parts by weight of walnut cookie dough, 40 to 45 parts by weight of red bean paste, and 1 to 10 parts by weight of walnuts are put into a mold and heated.
이와 같이, 본 발명에 따른 호두과자 반죽을 사용하여 제조된 호두과자는 탄력성, 부드러움 및 쫀득하고 쫄깃한 조직감을 가지면서 겉은 바삭하고 속은 촉촉한 식감을 가지고, 바닐라향이 가미되어 기호도를 매우 향상시킬 수 있다. 또한, 본 발명의 호두과자는 소화 개선효과가 있으며, 비만에 대한 부담을 줄일 수 있어 남녀노소 누구나 즐길 수 있는 한끼 식사로도 충분히 이용될 수 있을 것으로 기대된다.In this way, the walnut cookie prepared using the walnut cookie dough according to the present invention has elasticity, softness, and chewy texture while having a crispy outside and moist texture inside, and vanilla flavor is added to greatly improve the preference. . In addition, the walnut snack of the present invention has a digestive improvement effect and can reduce the burden of obesity, so it is expected that it can be used sufficiently as a meal that can be enjoyed by anyone regardless of gender or age.
본 명세서에 첨부되는 다음의 도면들은 본 발명의 바람직한 실시예를 예시하는 것이며, 전술한 발명의 내용과 함께 본 발명의 기술사상을 더욱 이해시키는 역할을 하는 것이므로, 본 발명은 그러한 도면에 기재된 사항에만 한정되어 해석되어서는 아니 된다.
도 1은 본 발명에 따라 제조된 호두과자의 실제 예를 보여주는 것이다.The following drawings attached to this specification illustrate preferred embodiments of the present invention, and serve to further understand the technical idea of the present invention together with the contents of the above-described invention, so the present invention is limited to those described in the drawings. It should not be construed as limiting.
1 shows an actual example of walnut confectionery prepared according to the present invention.
이하 본 발명을 좀더 상세하게 설명하고자 한다.Hereinafter, the present invention will be described in more detail.
본 발명에서는 호두과자 제조방법에 있어서, 반죽 제조시 호두과자 반죽 총 100 중량부에 대하여 바닐라빈 추출물을 0.5 내지 0.7 중량부의 양으로 첨가하는 것을 특징으로 하는 호두과자의 제조방법을 제공한다.In the present invention, in the walnut cookie manufacturing method, the walnut cookie manufacturing method is characterized in that the vanilla bean extract is added in an amount of 0.5 to 0.7 parts by weight based on a total of 100 parts by weight of the walnut cookie dough.
본 발명에서 사용하는 바닐라(Vanilla Planifolia)는 열대 아메리카 멕시코가 원산지인 난초과(蘭草科) 식물로서 열매 부분인 "바닐라빈(vanilla bean)"은 예로부터 향신료로서 많이 사용되어 왔다. 바닐라빈은 사람에 의한 인공 수정을 통해 얻어지며, 그 자체에는 아무런 맛과 향이 없다. 바닐라를 향신료로 사용하려면 바닐라빈을 여러 번 찌고 말리는 가공 과정을 거쳐야 하는데, 일반적으로 3개월에서 6개월이 소요된다. 이런 가공가정을 거쳐야 비로소 검은색의 독특한 향기가 있는 바닐라 가공 빈이 생산된다. Vanilla Planifolia used in the present invention is an orchid plant native to Mexico, tropical America, and its fruit part, "vanilla bean", has been widely used as a spice since ancient times. Vanilla bean is obtained through artificial insemination by humans, and has no taste or smell by itself. In order to use vanilla as a spice, the vanilla bean must be steamed and dried several times, which usually takes 3 to 6 months. It is only after going through this processing family that vanilla processed beans with a unique aroma of black color are produced.
본 발명에서 바닐라빈은, 바닐라 열매(바닐라빈)를 여러 번 찌고 말리는 가공 과정을 거쳐서 수득된 검은색의 독특한 향기가 있는 바닐라 가공 빈을 포함하는 의미로 사용된다. In the present invention, vanilla bean is used as a meaning including vanilla processing beans having a unique aroma of black color obtained by steaming and drying vanilla fruits (vanilla beans) several times.
본 발명에서 일컫는 "추출물"은 원료로부터 임의의 방법으로 추출된 물질을 의미하며, 이렇게 추출된 추출액, 이로부터 얻을 수 있는 농축액, 상기 농축액의 건조물 및 분말을 제한 없이 모두 포함하는 의미로 사용된다."Extract" referred to in the present invention means a material extracted from raw materials by any method, and is used in the sense of including all of the extracted extract, the concentrate obtained therefrom, and the dried product and powder of the concentrate without limitation.
상기 추출물은 원료 또는 이의 건조물로부터 추출하여 얻을 수 있으며, 상기 추출물의 원료는 재배한 것 또는 시판되는 것 등 제한 없이 사용할 수 있다. 상기 추출물을 원료로부터 추출하여 수득할 때, 추출 방법으로는 용매 추출법, 초음파 추출법, 여과법 및 환류추출법 등 종래 알려진 통상적인 추출 방법을 모두 사용할 수 있으며, 바람직하게는 용매 추출법이나 환류 추출법을 이용함으로써 제조할 수 있다. The extract may be obtained by extracting from a raw material or a dried product thereof, and the raw material of the extract may be used without limitation, such as cultivated or commercially available. When the extract is obtained by extraction from a raw material, all known conventional extraction methods such as solvent extraction, ultrasonic extraction, filtration and reflux extraction may be used as extraction methods, preferably prepared by using solvent extraction or reflux extraction. can do.
상기 추출 과정은 수회 반복할 수 있으며, 이후에 농축 또는 동결건조 등의단계를 추가적으로 거칠 수 있다. 구체적으로, 수득한 추출물을 감압 농축하여 농축액을 얻고, 상기 농축액을 동결건조시킨 후 분쇄기를 이용하여 고농도의 추출 분말을 제조할 수 있다. 추출물은 추출물을 추가적으로 분획하여 얻은 분획물도 포함한다.The extraction process may be repeated several times, and then additional steps such as concentration or lyophilization may be performed. Specifically, the obtained extract may be concentrated under reduced pressure to obtain a concentrate, and the concentrate may be lyophilized and then a high-concentration extract powder may be prepared using a grinder. The extract also includes fractions obtained by further fractionating the extract.
본 발명에서 상기 추출물은 물, 유기용매, 및 이들의 혼합물로 이루어진 군으로부터 선택되는 1종 이상을 추출용매로 하여 추출될 수 있다. 상기 유기용매는 알코올, 바람직하게는 C1-C4의 저급 알코올, 헥산(n-헥산), 에테르, 글리세롤, 프로필렌글리콜, 부틸렌글리콜, 에틸아세테이트, 메틸아세테이트, 디클로로메탄, 클로로포름, 에틸아세테이트, 벤젠 및 이들의 혼합용매로 이루어지는 군으로부터 선택되는 어느 하나일 수 있고, 바람직하게는 에탄올 또는 디클로로메탄일 수 있으나, 이에 한정되는 것은 아니다. 또한, 물 및 유기용매의 혼합물을 추출 용매로 사용하는 경우, 물 및 유기용매의 혼합물은 바람직하게는 물 및 C1-C4의 저급 알코올의 혼합물일 수 있고, 더욱 바람직하게는 물 및 에탄올의 혼합물일 수 있다. 상기 물 및 에탄올의 혼합물은 1%(v/v) 내지 60%(v/v) 에탄올 수용액, 또는 1%(v/v) 내지 40%(v/v) 에탄올 수용액, 또는 5%(v/v) 내지 50%(v/v) 에탄올 수용액, 또는 10%(v/v) 내지 50%(v/v) 에탄올 수용액, 또는10%(v/v) 내지 30%(v/v) 에탄올 수용액, 또는 25%(v/v) 내지 35%(v/v) 에탄올 수용액일 수 있다. In the present invention, the extract may be extracted using at least one selected from the group consisting of water, organic solvents, and mixtures thereof as an extraction solvent. The organic solvent is an alcohol, preferably a C1-C4 lower alcohol, hexane (n-hexane), ether, glycerol, propylene glycol, butylene glycol, ethyl acetate, methyl acetate, dichloromethane, chloroform, ethyl acetate, benzene and It may be any one selected from the group consisting of these mixed solvents, preferably ethanol or dichloromethane, but is not limited thereto. In addition, when a mixture of water and organic solvent is used as the extraction solvent, the mixture of water and organic solvent may preferably be a mixture of water and a C1-C4 lower alcohol, more preferably a mixture of water and ethanol. can The mixture of water and ethanol is 1% (v / v) to 60% (v / v) ethanol aqueous solution, or 1% (v / v) to 40% (v / v) ethanol aqueous solution, or 5% (v / v) v) to 50% (v/v) aqueous ethanol solution, or 10% (v/v) to 50% (v/v) aqueous ethanol solution, or 10% (v/v) to 30% (v/v) aqueous ethanol solution , or 25% (v/v) to 35% (v/v) ethanol aqueous solution.
상기 에탄올 수용액이 하한값 미만의 농도일 경우에는 조성물에 포함시킬 때에 제형 입자 안정도가 떨어지며, 피부 재생 효과가 낮아진다. 또한, 상기 에탄올 수용액이 상한값을 초과하는 농도일 경우 추출물이 높은 농도의 에탄올을 함유하게 되고, 별도의 에탄올 제거 공정 없이 조성물에 첨가시 피부 자극 또는 독성을 유발할 수 있고, 물성의 안정도 저하를 초래할 수 있다. 이러한 문제점을 해결하기 위해서 별도의 공정을 통하여 에탄올을 제거할 경우 추출물의 피부 재생 효능이 저하될 수 있고, 에탄올 제거 공정이 추가됨으로써 원료 생산비가 증가되는 단점이 있다.When the concentration of the aqueous ethanol solution is less than the lower limit, the stability of the formulation particles decreases and the skin regeneration effect decreases when included in the composition. In addition, when the aqueous ethanol solution has a concentration exceeding the upper limit, the extract contains a high concentration of ethanol, and when added to the composition without a separate ethanol removal process, skin irritation or toxicity may be caused, and stability of physical properties may be reduced. there is. In order to solve this problem, when ethanol is removed through a separate process, the skin regeneration efficacy of the extract may be reduced, and the raw material production cost is increased by adding an ethanol removal process.
일 구현예에서, 상기 추출용매는 물, 1%(v/v) 내지 60%(v/v) 에탄올 수용액, 및 디클로로메탄으로 이루어진 군으로부터 선택되는 1종 이상이거나; 물, 1%(v/v) 내지 40%(v/v) 에탄올 수용액, 및 디클로로메탄으로 이루어진군으로부터 선택되는 1종 이상이거나; 10%(v/v) 내지 30%(v/v) 에탄올 수용액 및 디클로로메탄으로 이루어진 군으로부터 선택되는 1종 이상이거나; 25%(v/v) 내지 35%(v/v) 에탄올 수용액 및 디클로로메탄으로 이루어진 군으로부터 선택되는 1종 이상일 수 있다.In one embodiment, the extraction solvent is at least one selected from the group consisting of water, 1% (v/v) to 60% (v/v) ethanol aqueous solution, and dichloromethane; one or more selected from the group consisting of water, 1% (v/v) to 40% (v/v) ethanol aqueous solution, and dichloromethane; 10% (v/v) to 30% (v/v) at least one selected from the group consisting of aqueous ethanol and dichloromethane; It may be at least one selected from the group consisting of 25% (v/v) to 35% (v/v) ethanol aqueous solution and dichloromethane.
추출용매로서 상기 물 및 에탄올의 혼합물 또는 디클로로메탄을 사용한 경우, 본 발명의 피부 재생용 조성물은바닐라빈의 물 추출물을 더 포함하거나 포함하지 않을 수 있다. 바닐라빈의 물 추출물을 포함하지 않는 경우 피부 재생 효과면에서 유리할 수 있고, 물 추출물을 별도로 더 포함하는 경우 비용 또는 조성물 내 다른 성분들과의 혼화성 등의 측면에서 유리할 수 있다. 추출은 0℃ 내지 100℃에서 실시될 수 있고, 바람직하게는 10℃ 내지 50℃에서 실시될 수 있으며, 더욱 바람직하게는 10℃ 내지 35℃에서 실시될 수 있으나, 이에 한정되지 아니한다. When the mixture of water and ethanol or dichloromethane is used as the extraction solvent, the skin regeneration composition of the present invention may or may not further include a water extract of vanilla bean. When the water extract of vanilla bean is not included, it may be advantageous in terms of skin regeneration effect, and when the water extract is included separately, it may be advantageous in terms of cost or miscibility with other ingredients in the composition. Extraction may be carried out at 0 ° C to 100 ° C, preferably at 10 ° C to 50 ° C, more preferably at 10 ° C to 35 ° C, but is not limited thereto.
상기 추출은 12시간 내지 36시간 동안 실시될 수 있고, 바람직하게는 15시간 내지 30시간 동안 실시될 수 있으며, 더욱 바람직하게는 20시간 내지 25시간동안 실시될 수 있으나, 이에 한정하지 아니한다. The extraction may be carried out for 12 hours to 36 hours, preferably for 15 hours to 30 hours, and more preferably for 20 hours to 25 hours, but is not limited thereto.
추출은 1회 내지 8회 실시될 수 있고, 바람직하게는 1회 내지 6회 실시될 수 있으며, 더욱 바람직하게는 1회 내지 5회 실시될 수 있으나, 이에 한정하지 않으며, 추출물은 각 추출에서 얻어진 단독 추출물 또는 각 추출에서 얻어진 추출물들의 혼합 추출물일 수 있다. 추출 조건 중 추출온도 및 시간이 하한값 미만이거나, 추출 횟수가 상한값을 초과하여 실시될 경우에는 피부 재생 효과가 저하될 수 있다.Extraction may be performed 1 to 8 times, preferably 1 to 6 times, and more preferably 1 to 5 times, but is not limited thereto, and the extract is obtained from each extraction. It may be a single extract or a mixed extract of extracts obtained from each extraction. Among the extraction conditions, when the extraction temperature and time are less than the lower limit or the number of times of extraction exceeds the upper limit, the skin regeneration effect may be reduced.
상기 추출물은 추가로 통상의 분획 공정을 수행하여 분획물을 수득한 것일 수 있다. 예를 들면, 상기 추출에 따라 수득된 추출물을 일정한 분자량 컷-오프 값을 갖는 한외 여과막을 통과시켜 얻은 분획물, 다양한 크로마토그래피(크기, 전하, 소수성 또는 친화성에 따른 분리를 위해 제작된 것)에 의한분리 등으로 추가적으로 실시된 다양한 정제 방법을 통해 얻어진 활성 분획물도 본 발명의 추출물에 포함된다. 여러 성분이 혼합되어 있는 추출물을 농도 구배 컬럼 크로마토그래피 등을 통하여 활성 성분의 성질에 따라 분리해서 보다 피부 재생 효과가 높은 특정 활성 분획물을 제조할 수 있다.The extract may be obtained by performing a conventional fractionation process to obtain fractions. For example, the fraction obtained by passing the extract obtained according to the extraction through an ultrafiltration membrane having a certain molecular weight cut-off value, various chromatography (made for separation according to size, charge, hydrophobicity or affinity) Active fractions obtained through various additional purification methods such as separation are also included in the extract of the present invention. A specific active fraction with a higher skin regeneration effect can be prepared by separating an extract in which various components are mixed according to the nature of the active component through concentration gradient column chromatography or the like.
상기 컬럼 크로마토그래피는 실리카겔, 세파덱스, LH-20, ODS 겔, RP-18, 폴리아미드, 도요펄(Toyopearl) 및 XAD 수지로 이루어진 군으로부터 선택된 충진제를 이용하여 활성 분획물을 분리 및 정제할 수 있다. 컬럼 크로마토그래피는 필요에 따라 적절한 충진제를 선택하여 수차례 실시할 수 있으나, 이에 제한되는 것은 아니다. 상기 크로마토그래피를 사용함에 있어 용출 용매, 용출 속도 및 용출 시간은 본 기술 분야에서 일반적으로 사용하는 용매, 속도 또는 시간을 적용할 수 있다.The column chromatography can separate and purify the active fraction using a filler selected from the group consisting of silica gel, Sephadex, LH-20, ODS gel, RP-18, polyamide, Toyopearl and XAD resin. . Column chromatography may be performed several times by selecting an appropriate filler as necessary, but is not limited thereto. In using the chromatography, the elution solvent, elution rate, and elution time may apply solvents, rates, or times generally used in the art.
본 발명의 하나의 구현예에 따르면, 상기 호두과자의 제조방법은 하기 단계를 포함하는 것을 특징으로 한다:According to one embodiment of the present invention, the method for producing walnut cookies is characterized by comprising the following steps:
(S1) 정제수 270 내지 290 중량부에 0.05 내지 0.15 중량부의 소금을 첨가하고 15 내지 25초 동안 교반하는 단계; (S1) adding 0.05 to 0.15 parts by weight of salt to 270 to 290 parts by weight of purified water and stirring for 15 to 25 seconds;
(S2) 상기 단계 (S1)에서 수득된 소금수에 쌀가루 650 내지 670 중량부, 덱스트린 45 내지 55 중량부, 설탕 250 내지 270 중량부, 베이킹파우더 12 내지 14 중량부 및 바닐라빈 추출물 11 내지 13 중량부를 첨가하고 50 내지 70초 동안 교반하는 단계;(S2) 650 to 670 parts by weight of rice flour, 45 to 55 parts by weight of dextrin, 250 to 270 parts by weight of sugar, 12 to 14 parts by weight of baking powder and 11 to 13 parts by weight of vanilla bean extract in the salt water obtained in step (S1) adding part and stirring for 50 to 70 seconds;
(S3) 상기 단계 (S2)에서 수득된 혼합물에 전란액 450 내지 550 중량부, 마가린 54 내지 58 중량부 및 대두유 40 내지 45 중량부를 첨가한 다음 4 내지 6분 동안 교반하는 단계; 및(S3) adding 450 to 550 parts by weight of whole egg solution, 54 to 58 parts by weight of margarine, and 40 to 45 parts by weight of soybean oil to the mixture obtained in step (S2), followed by stirring for 4 to 6 minutes; and
(S4) 상기 단계 (S3)에서 수득된 혼합물에 우유 90 내지 110 중량부를 첨가한 다음 50 내지 70초 동안 교반하는 단계.(S4) Adding 90 to 110 parts by weight of milk to the mixture obtained in step (S3) and then stirring for 50 to 70 seconds.
본 발명의 하나의 구현예에 따르면, 상기 단계 (S2)에서 바닐라 향을 추가로 첨가함으로써 향미를 부드럽게 하는 것을 특징으로 한다. 상기 바닐라 향은 5 내지 15 중량부의 양으로 첨가하는 것이 바람직하다.According to one embodiment of the present invention, the flavor is softened by additionally adding vanilla flavor in the step (S2). The vanilla flavor is preferably added in an amount of 5 to 15 parts by weight.
상기 정제수는 반죽의 제조에 필요한 수분을 제공하는 역할을 하는 것으로서, 온도가 20~80℃인 물이 사용되는 것이 바람직하다. 물의 온도가 20℃보다 낮으면 균일한 혼합물을 형성할 수 없고, 성형 시 강도, 경도, 쫀득한 식감 등이 어우러진 호두과자를 제조할 수 없으며, 온도가 80℃보다 높으면 제조된 호두과자의 노화가 급속히 진행되어 쫀득하고 쫄깃한 식감을 발현할 수 없다.The purified water serves to provide moisture necessary for preparing dough, and it is preferable to use water having a temperature of 20 to 80 ° C. If the water temperature is lower than 20℃, a uniform mixture cannot be formed, and walnut cookies with strength, hardness, and chewy texture cannot be manufactured during molding, and if the temperature is higher than 80℃, aging of the manufactured walnut cookies It progresses rapidly and cannot express chewy and chewy texture.
본 발명에서 사용하는 쌀가루는 백미, 현미, 발아현미, 흑미 중에서 선택된 어느 하나 이상을 사용할 수 있으며, 이에 특별한 제한은 없다.Rice flour used in the present invention may be any one or more selected from white rice, brown rice, germinated brown rice, and black rice, and there is no particular limitation thereto.
본 발명에서는 상기 제조방법에 따라 제조된 호두과자 반죽을 제공한다.The present invention provides a walnut cookie dough prepared according to the above manufacturing method.
본 발명의 하나의 구현예에 따르면, 상기 호두과자 반죽물은 4∼10℃에서 6∼24시간 동안 숙성시키는 것을 특징으로 한다.According to one embodiment of the present invention, the walnut cookie dough is characterized in that it is aged for 6 to 24 hours at 4 to 10 ℃.
본 발명에서는 상기한 제조방법에 따라 제조된 호두과자 반죽을 이용하여 호두과자를 제조하는 것을 특징으로 하는 호두과자의 제조방법을 제공한다.The present invention provides a method for producing walnut confectionery, characterized in that for producing walnut confectionery using the walnut cookie dough prepared according to the above manufacturing method.
본 발명의 하나의 구현예에 따르면, 호두과자 반죽 55 내지 60 중량부, 팥앙금 40 내지 45중량부 및 호두 1 내지 10중량부를 성형틀에 넣고 가열하는 것을 특징으로 하는 호두과자의 제조방법을 제공한다.According to one embodiment of the present invention, 55 to 60 parts by weight of walnut cookie dough, 40 to 45 parts by weight of red bean paste, and 1 to 10 parts by weight of walnuts are put into a mold and heated to provide a method for producing walnut cookies. .
상기에서 성형틀은 통상적으로 호두과자 제조시 사용하는 자동 호두과자 제조기 또는 수동 호두과자 제조기를 사용할 수 있으며, 이에 특별한 제한은 없다.In the above, the forming mold may use an automatic walnut cookie maker or a manual walnut cookie maker commonly used in manufacturing walnut cookies, and there is no particular limitation thereto.
상기에서 호두는 3mm×3mm(가로×세로)의 크기로 절단하여 사용할 수 있으며, 이에 특별한 제한은 없다. In the above, walnuts may be cut into a size of 3 mm × 3 mm (width × length), and there is no particular limitation thereto.
이와 같이, 본 발명에 따른 호두과자 반죽을 사용하여 제조된 호두과자는 탄력성, 부드러움 및 쫀득하고 쫄깃한 조직감을 가지면서 겉은 바삭하고 속은 촉촉한 식감을 가지고, 바닐라향이 가미되어 기호도를 매우 향상시킬 수 있다. 또한, 본 발명의 호두과자는 소화 개선효과가 있으며, 비만에 대한 부담을 줄일 수 있어 남녀노소 누구나 즐길 수 있는 한끼 식사로도 충분히 이용될 수 있을 것으로 기대된다.In this way, the walnut cookie prepared using the walnut cookie dough according to the present invention has elasticity, softness, and chewy texture while having a crispy outside and moist texture inside, and vanilla flavor is added to greatly improve the preference. . In addition, the walnut snack of the present invention has a digestive improvement effect and can reduce the burden of obesity, so it is expected that it can be used sufficiently as a meal that can be enjoyed by anyone regardless of gender or age.
이하, 본 발명의 이해를 돕기 위하여 실시예 등을 들어 상세하게 설명하기로 한다. 그러나, 본 발명에 따른 실시예들은 여러 가지 다른 형태로 변형될 수 있으며, 본 발명의 범위가 하기 실시예들에 한정되는 것으로 해석되어서는 안 된다. 본 발명의 실시예들은 당업계에서 평균적인 지식을 가진 자에게 본 발명을 보다 완전하게 설명하기 위해 제공되는 것이다. Hereinafter, examples and the like will be described in detail to aid understanding of the present invention. However, the embodiments according to the present invention can be modified in many different forms, and the scope of the present invention should not be construed as being limited to the following examples. Embodiments of the present invention are provided to more completely explain the present invention to those skilled in the art.
<제조예 1> 바닐라빈 추출물의 제조<Preparation Example 1> Preparation of vanilla bean extract
바닐라빈 분말 1㎏을 정제수에 넣고 100℃에서 1시간 동안 열추출하여 바닐라빈 추출물을 수득하였다. 상기 추출물을 어드벤텍 2호(Advantec No. 2, 110mm) 여과지로 감압 여과하여 불용성 물질을 제거한 후 냉각 콘덴서가 장착된 농축기를 사용하여 40℃에서 감압 농축하였다. 감압 농축된 추출물의 용매를 완전히 제거하기 위하여 정제수 0.5ℓ를 넣어 현탁시킨 후 동결건조기를 이용하여 바닐라빈 추출물을 획득하였다.1 kg of vanilla bean powder was put in purified water and heat-extracted at 100° C. for 1 hour to obtain a vanilla bean extract. The extract was filtered under reduced pressure with Advantec No. 2 (110 mm) filter paper to remove insoluble substances, and then concentrated under reduced pressure at 40° C. using a concentrator equipped with a cooling condenser. In order to completely remove the solvent of the concentrated extract under reduced pressure, 0.5 ℓ of purified water was added and suspended, and then a vanilla bean extract was obtained using a lyophilizer.
<실시예 1> 호두과자 제조<Example 1> Manufacture of walnut cookies
(1) 호두과자 반죽 제조(1) Manufacture of walnut cookie dough
하기 표 1에 나타낸 바와 같은 조성비율로 정제수에 소금을 첨가하고 15 내지 25초 동안 교반한 다음 쌀가루, 덱스트린, 설탕, 베이킹파우더 및 바닐라빈 추출물을 첨가하고 50 내지 70초 동안 교반하였다. Salt was added to purified water in a composition ratio as shown in Table 1 below, stirred for 15 to 25 seconds, then rice flour, dextrin, sugar, baking powder and vanilla bean extract were added and stirred for 50 to 70 seconds.
상기에서 수득된 혼합물에 전란액, 마가린 및 대두유를 첨가한 다음 4 내지 6분 동안 교반한 다음 우유를 첨가하여 50 내지 70초 동안 교반하여 호두과자 반죽을 제조하였다. Whole egg solution, margarine and soybean oil were added to the mixture obtained above, stirred for 4 to 6 minutes, and then milk was added and stirred for 50 to 70 seconds to prepare walnut cookie dough.
호두과자 반죽물은 4∼10℃에서 6∼24시간 동안 숙성시켜 사용하였다.The walnut cookie dough was aged at 4-10 ° C for 6-24 hours and used.
(2) 호두과자 제조(2) Manufacture of walnut cookies
상기 호두과자 반죽 60 중량부, 팥앙금 40 중량부 및 호두 7 중량부를 성형틀에 넣고 가열하여 호두과자를 제조하였다.60 parts by weight of the walnut cookie dough, 40 parts by weight of red bean paste, and 7 parts by weight of walnuts were placed in a mold and heated to prepare walnut cookies.
<실시예 2> 호두과자 제조<Example 2> Manufacture of walnut cookies
하기 표 1에 나타낸 바와 같은 조성비율로 바닐라향을 추가로 첨가하는 것을 제외하고 상기 실시예 1과 동일한 방법으로 호두과자를 제조하였다.Walnut confectionery was prepared in the same manner as in Example 1, except that vanilla flavor was additionally added in the composition ratio as shown in Table 1 below.
<비교예 1> <Comparative Example 1>
하기 표 1에 나타낸 바와 같은 조성비율로 바닐라빈 추출물을 첨가하지 않는 것을 제외하고는 상기 실시예 1과 동일한 방법으로 호두과자를 제조하였다.Walnut confectionery was prepared in the same manner as in Example 1, except that the vanilla bean extract was not added in the composition ratio shown in Table 1 below.
<비교예 2> <Comparative Example 2>
하기 표 1에 나타낸 바와 같은 조성비율로 바닐라빈 추출물 대신에 바닐라향을 첨가하는 것을 제외하고는 상기 실시예 1과 동일한 방법으로 호두과자를 제조하였다.Walnut confectionery was prepared in the same manner as in Example 1, except for adding vanilla flavor instead of vanilla bean extract in the composition ratio shown in Table 1 below.
<시험예 1> 조직감 측정<Test Example 1> Measurement of texture
상기 실시예 1 및 2, 비교예 1 및 2에서 제조된 호두과자의 견고성(hardness), 탄력성(springiness), 응집성(cohesiveness) 및 부착성(adhesiveness)을 비교하였다.Hardness, springiness, cohesiveness, and adhesiveness of the walnut cookies prepared in Examples 1 and 2 and Comparative Examples 1 and 2 were compared.
견고성은 빵의 단단한 정도를 나타내고, 탄력성은 변형된 물질이 힘 제거시 원상태로 되돌아가려는 성질로서 입안에서는 고무와 같은 탄력이 느껴지는 감각이라고 할 수 있으며, 응집성은 식품 내 성분과 성분이 밀접하게 결합되어 씹었을 때 쉽게 풀어지지 않고 뭉쳐있어서 쫀득쫀득한 느낌을 주는 성질이라 할 수 있고 부착성은 식품과 혀, 치아, 구강 등의 표면이 서로 부착되어 있는 상태에서 떼어내는데 필요한 힘이라고 할 수 있다.Firmness indicates the degree of firmness of bread, elasticity is the property of a deformed material to return to its original state when force is removed, and it can be said to be the sensation of rubber-like elasticity in the mouth, and cohesiveness refers to the close combination of ingredients in food. It can be said that it is a property that gives a chewy feeling because it is not easily released when chewed, and adhesion can be said to be the force required to separate the surface of food and tongue, teeth, mouth, etc. from being attached to each other.
각 군별 호두과자를 물성측정기(TA-TX+, 영국)를 이용하여 조직감을 측정하였으며, 측정조건은 Force unit: Grams, Test speed: 1 ㎜/sec, Target mode: Distance(1 ㎜), Time: 2 sec, Trigger type: Auto(force), Pre-test speed: 1 ㎜/sec, Probe:Φ 50 ㎜ cylinder, Post-test speed: 0.4 ㎜/sec이었고 각 군별 빵을 3 회씩 반복 측정하여 그 평균값을 하기 표 2에 나타내었다.The texture of walnut cookies in each group was measured using a physical property measuring device (TA-TX+, England), and the measurement conditions were Force unit: Grams, Test speed: 1 mm/sec, Target mode: Distance (1 mm), Time: 2 sec, Trigger type: Auto (force), Pre-test speed: 1 mm/sec, Probe: Φ 50 mm cylinder, Post-test speed: 0.4 mm/sec, and bread for each group was repeatedly measured three times and the average value was calculated. Table 2 shows.
상기 표 2에서 보듯이, 실시예 1 및 2에서 제조된 호두과자의 견고성(hardness), 탄력성(springiness), 응집성(cohesiveness) 및 부착성(adhesiveness)이 가장 우수하였다.As shown in Table 2, the walnut cookies prepared in Examples 1 and 2 had the best hardness, springiness, cohesiveness, and adhesiveness.
<시험예 2> 당도 측정<Test Example 2> Sugar content measurement
상기 실시예 1 및 2에서 제조된 호두과자의 당도는 당도계(digital refractometer, pocket PAL-1, Atago co., Japan)로 측정한 뒤 ˚Brix로 표시하였다. 모든 시료는 1g씩 채취하여 3회 반복한 평균값으로 하였다. 그 결과는 하기 표 3에 나타내었다.The sugar content of the walnut cookies prepared in Examples 1 and 2 was measured with a saccharometer (digital refractometer, pocket PAL-1, Atago co., Japan) and expressed as °Brix. All samples were taken by 1g and the average value was repeated three times. The results are shown in Table 3 below.
상기 표 3에서 보듯이, 실시예 1 및 2에서 제조된 호두과자 및 비교예 1 및 2에서 제조된 호두과자의 ˚Brix는 거의 유사하여 유의적으로 당도가 변화하지 않음을 알 수 있다. As shown in Table 3, the ˚Brix of the walnut confectionery prepared in Examples 1 and 2 and the walnut confectionery prepared in Comparative Examples 1 and 2 were almost similar, indicating that the sugar content did not change significantly.
<시험예 3> 체중 및 혈중 콜레스테롤 감소 평가<Test Example 3> Evaluation of reduction in body weight and blood cholesterol
실험동물로 ICR 마우스를 이용하여, 상기 실시예 1 및 2의 호두과자를 첨가한 사료를 식이 급여하면서 사육 비교하였다. Using ICR mice as experimental animals, breeding and comparison were performed while feeding the feed to which the walnut cookies of Examples 1 and 2 were added.
본 실험에서 기본 식이는 AIN-76을 기본으로 단백질급원은 카제인(Japan), 탄수화물급원은 옥수수전분(제일제당), 지방급원으로 옥수수유(대상)을 사용한 정상군과 시험대조군을 비교하는 방식으로 진행하였다. 본 실험에 사용한 호두과자를 첨가한 사료는 매일 일정시간에 1 ml씩 경구 급여하였으며 식수는 임의로 자유롭게 섭취하도록 하였다. 시험동물 사육환경은 항온(20±2℃), 항습(50±5%)하고 12 시간 광주기로 일정 조건을 유지하면서 폴리카보네이트 케이지에서 2 마리씩 분리하여 사육하였다. 동물에서 콜레스테롤은 혈류를 따라 순환하며 몇몇 기관에서 합성되며 혈류 내에서 콜레스테롤 수치가 크면 동맥경화의 주요 원인이 되므로 분석항목은 (1) 체중변화 및 식이섭취량, (2) 혈중 콜레스테롤 및 중성지질을 측정하는 것으로 진행하였다. In this experiment, the basic diet was AIN-76, the protein source was casein (Japan), the carbohydrate source was corn starch (CheilJedang), and the fat source was corn oil (subject). proceeded. The feed supplemented with walnut cookies used in this experiment was fed orally by 1 ml at a certain time every day, and drinking water was freely consumed. The test animal breeding environment was kept at constant temperature (20 ± 2 ° C), constant humidity (50 ± 5%), and kept at constant conditions with a 12-hour photoperiod, while breeding by separating two animals in a polycarbonate cage. In animals, cholesterol circulates along the bloodstream and is synthesized in several organs, and high cholesterol levels in the bloodstream are the main cause of arteriosclerosis. Therefore, analysis items are (1) weight change and dietary intake, (2) blood cholesterol and triglyceride proceeded to do.
사육이 끝난 실험동물은 12시간 절식시킨 후 에테르(Ether)를 흡입시켜 마취시킨 다음 복부 하대정맥으로부터 채혈하였으며, 헤파린을 처리하여 원심분리(15 mins, 3,000 RPM)로 혈장을 분리하여 지질함량을 측정하였다.After breeding, experimental animals were fasted for 12 hours, anesthetized by inhalation of ether, blood was collected from the inferior vena cava, treated with heparin, and plasma was separated by centrifugation (15 mins, 3,000 RPM) to measure lipid content. did
각 실험동물의 내장(간, 부고환, 신장)을 혈액채취 후 즉시 적출하여 PBS(Phosphate Buffered saline) 용액으로 수차례 헹군 후 표면 수분을 제거하여 비교 정량하였다. 혈장 중성지질은 McGowan 등(1983)의 효소법을 이용한 발색방식의 중성지방 측정용 시액(Asan kit)을 사용하여 550 nm에서 흡광도를 측정하였으며, 혈장 총 콜레스테롤은 Allain 등(1974)의 효소법을 응용한 총콜레스테롤 측정용 시액(Asan kit)를 사용하여 발색처리하여 500 nm에서 흡광도를 측정하여 이를 콜레스테롤 표준곡선과 비교 정량하는 방식으로 하였으며, 장기의 지질은 Folch 등(1957)의 방법으로 잘게 자른 후 2 ml, Chloroform: Methyl alcohol 2:1 용액하에서 추출하여 중성지질, 콜레스테롤은 혈장에서와 동일 방법으로 정량하였다. 각 항목은 통계처리하여 평균값으로 하였다. The intestines (liver, epididymis, kidney) of each experimental animal were removed immediately after blood collection, rinsed several times with a PBS (Phosphate Buffered saline) solution, and then surface moisture was removed for comparative quantification. Plasma triglyceride was measured for absorbance at 550 nm using the assay (Asan kit) for triglyceride measurement using the enzymatic method of McGowan et al. (1983), and plasma total cholesterol was measured using the enzymatic method of Allain et al. The total cholesterol measurement solution (Asan kit) was used for color development, and the absorbance was measured at 500 nm, and the result was compared and quantified with the cholesterol standard curve. ml, Chloroform: Extracted under a 2:1 solution of methyl alcohol, and triglyceride and cholesterol were quantified in the same way as in plasma. Each item was statistically processed and averaged.
(1) 체중변화(1) Weight change
실험동물의 체중변화 및 식이섭취량을 하기 표 4 및 5에 각각 나타내었다. Changes in body weight and food intake of the experimental animals are shown in Tables 4 and 5, respectively.
하기 표 4를 참조하면, 실시예 1 및 2에서 제조된 호두과자를 포함하는 식이를 경구 급여한 실험동물의 경우 실험 전에 비하여 체중이 유사 또는 저하되었고, 반면 비교예 1 및 2의 호두과자를 포함하는 식이를 경구 급여한 실험동물 및 정상군의 경우 실험 전에 비하여 체중이 증가했음을 확인할 수 있다.Referring to Table 4 below, in the case of experimental animals fed orally with a diet containing the walnut confectionery prepared in Examples 1 and 2, the body weight was similar or decreased compared to before the experiment, whereas the walnut confectionery of Comparative Examples 1 and 2 was included. In the case of the experimental animals and normal groups that were orally fed the diet, it can be confirmed that the body weight increased compared to before the experiment.
하기 표 5를 참조하면, 실시예 1 및 2에서 제조된 호두과자를 포함하는 식이를 경구 급여한 실험동물 및 정상군의 식이섭취량은 모두 유사한 것으로 확인하였다.Referring to Table 5 below, it was confirmed that the food intake of the experimental animals orally fed the diet containing the walnut cookies prepared in Examples 1 and 2 and the normal group were similar.
이를 통하여 모든 실험동물의 식이 섭취량이 유사함에도 불구하고, 실시예 1 및 2의 호두과자를 포함하는 식이를 섭취한 실험동물의 체중이 모두 증가하지 않고, 실험 전과 유사하거나 실험 전에 비하여 감소하여 항비만 호두과자로서 활용 가능함을 확인하였다.Through this, even though the food intake of all the experimental animals was similar, the weight of the experimental animals that consumed the diet containing the walnut snacks of Examples 1 and 2 did not increase at all, and were similar to before the experiment or decreased compared to before the experiment, resulting in anti-obesity It was confirmed that it can be used as a walnut snack.
(2) 혈중 콜레스테롤 및 중성지질(2) Blood cholesterol and triglyceride
실험동물의 혈장 중성지질, 혈장 콜레스테롤, 부고환 중성지질, 신장 조직의 중성지질 및 간조직에서의 콜레스테롤을 하기 표 6 및 7에 나타내었다. Plasma triglyceride, plasma cholesterol, epididymal triglyceride, kidney tissue neutral lipid, and cholesterol in liver tissue of experimental animals are shown in Tables 6 and 7 below.
하기 표 6을 참조하면, 실시예 1 및 2의 호두과자를 포함하는 식이를 섭취한 시험대조군은 실험전에 비해 혈장 중성지질이 현저히 감소한 반면, 비교예 1 및 2의 호두과자를 포함하는 식이를 섭취한 시험대조군은 유의적인 변화가 나타나지 않았다.Referring to Table 6 below, the test control group that consumed the diets containing the walnut cookies of Examples 1 and 2 had significantly reduced plasma triglyceride compared to before the experiment, whereas the diet containing the walnut cookies of Comparative Examples 1 and 2 was consumed. One test control group showed no significant change.
하기 표 7을 참조하면, 실시예 1 및 2의 호두과자를 포함하는 식이를 섭취한 시험대조군은 실험전에 비해 혈장 콜레스테롤이 현저히 감소한 반면, 비교예 1 및 2의 호두과자를 포함하는 식이는 유의적인 변화가 나타나지 않았음을 확인할 수 있다.Referring to Table 7 below, the test control group that consumed the diets containing the walnut cookies of Examples 1 and 2 had a significant decrease in plasma cholesterol compared to before the experiment, whereas the diets containing the walnut cookies of Comparative Examples 1 and 2 were significantly It can be seen that no change has occurred.
상기 결과를 통하여, 본 발명에 따른 실시예 1 및 2의 호두과자를 포함하는 식이는 중성지질의 양의 감소현상을 확인할 수 있어 지방과 콜레스테롤을 개선시키는 특징을 확인하였다. Through the above results, it was confirmed that the diet containing the walnut snacks of Examples 1 and 2 according to the present invention showed a decrease in the amount of neutral lipid, thereby improving fat and cholesterol.
<시험예 4> 소화기능 개선 효과 확인<Test Example 4> Confirmation of digestive function improvement effect
상기 실시예 1 및 2에서 제조된 호두과자 및 비교예 1 및 2의 호두과자를 10명씩 10~40대의 남녀노소 40명에게 10일간, 매일 하루 1번 110㎖씩 점심식사로 복용하게 하였으며, 10일간의 복용 후, 소화기능 개선 정도를 하기 표 8에 5점 타점법(5점 : 아주 우수함, 4점 : 우수함, 3점 : 보통, 2점 : 나쁨, 1점 : 아주나쁨)으로 나타내게 하였다. The walnut confectionery prepared in Examples 1 and 2 and the walnut confectionery of Comparative Examples 1 and 2 were given to 40 men and women in their 10s to 40s, 110 ml once a day for lunch for 10 days. After taking 1 day, the degree of improvement in digestive function was indicated in Table 8 below by a 5-point scoring method (5 points: very good, 4 points: excellent, 3 points: normal, 2 points: bad, 1 point: very bad).
개선 효과digestive function
improvement effect
상기 표 8에서 보듯이, 본 발명의 실시예 1 및 2에서 제조된 호두과자는 소화기능 개선 효과가 매우 우수한 것을 확인할 수 있었다.As shown in Table 8, it was confirmed that the walnut confectionery prepared in Examples 1 and 2 of the present invention had a very good digestive function improvement effect.
<시험예 5><Test Example 5> 관능 평가sensory evaluation
본 발명에 따른 호두과자의 관능적 특성을 관찰하기 위해, 상기 실시예 1 및 2에서 제조된 호두과자 및 비교예 1 및 2의 호두과자에 대해 관능검사를 비교 실시하였다. 그 결과는 하기 표 9에 나타내었다. In order to observe the sensory characteristics of the walnut confectionery according to the present invention, a sensory test was performed for the walnut confectionery prepared in Examples 1 and 2 and the walnut confectionery prepared in Comparative Examples 1 and 2. The results are shown in Table 9 below.
관능검사 요원 20명을 대상으로 맛, 향, 부드러운 식감, 촉촉한 식감, 외관 및 전체적인 기호도에 대한 관능검사를 3회 반복하여 실시하였다. The sensory test for taste, aroma, soft texture, moist texture, appearance, and overall acceptability was repeated three times for 20 sensory test agents.
검사 방법으로는 5 점 비교 척도법을 사용하였으며, 아주 좋다는 5 점, 좋다 는 4 점, 보통이다는 3 점, 싫다는 2 점, 아주 싫다는 1의 점수를 각각 부여하고, 최종 응답된 점수를 합하여 산술평균값을 연산하였다. As a test method, a 5-point comparison scale method was used, 5 points for very good, 4 points for good, 3 points for average, 2 points for dislike, and 1 point for very dislike. The arithmetic average value was calculated.
상기 표 9에서 보듯이, 맛, 향, 부드러운 식감, 촉촉한 식감, 외관 및 전체적인 기호도 평가에서 실시예 1에서 제조된 호두과자가 가장 우수한 평가를 받았다. 특히 향 면에서 비교예 1 및 2의 호두과자는 매우 저조한 평가를 받았음을 확인할 수 있다. As shown in Table 9, the walnut snack prepared in Example 1 received the highest evaluation in the evaluation of taste, aroma, soft texture, moist texture, appearance, and overall preference. In particular, it can be seen that the walnut cookies of Comparative Examples 1 and 2 received very poor evaluation in terms of fragrance.
<시험예 7> 미생물 검출 시험<Test Example 7> Microbial detection test
상기 실시예 1 및 2에서 제조된 호두과자 및 비교예 1 및 2에서 제조된 호두과자를 7~10℃ 냉장조건에서 보관하면서 3일 간격으로 시료를 채취하여 제품의 미생물 품질변화를 조사하였다.The walnut cookies prepared in Examples 1 and 2 and the walnut cookies prepared in Comparative Examples 1 and 2 were stored under refrigerated conditions at 7 to 10 ° C, and samples were taken at intervals of 3 days to investigate the change in microbial quality of the products.
미생물 검출 분석은 미생물 확인시험은 식품공전에 준하는 표준 방법으로 수행하였으며, 품질관리 항목인 총균수, 대장균군, 황색포도상구균 총 3가지에 대한 미생물 항목을 시험 확인하였다. 저장기간이 12주 이상 경과된 시료는 곰팡이 항목을 추가하여 확인하였다. 시료 10g과 멸균된 생리식염수(0.85%) 90ml을 미생물 시료 균질기 백(Stomacher bag)에 담고 미생물 시료 균질기를 이용하여 균질화시킨 후 시험액으로 사용하였고, 이 시험액 1ml을 3M사의 페트리필름지에 분주하여 Incubator (37±1℃)에서 24시간 동안 배양한 후 콜로니 형성 균체를 계수한 후 2~3회 반복치의 평균값을 이용하여 시료 g당 세균수 (CFU/g)로 표시하였다. 곰팡이는 인큐베이터 (28±1℃)에서 7일 이상 배양 후 검출 결과를 확인하였다. Microbial detection analysis was carried out according to the standard method according to the Food Code, and microbial items for a total of three quality control items, total number of bacteria, coliform group, and Staphylococcus aureus, were tested and confirmed. Samples with a storage period of 12 weeks or more were identified by adding mold items. 10 g of sample and 90 ml of sterilized physiological saline (0.85%) were placed in a microbial sample homogenizer bag, homogenized using a microbial sample homogenizer, and used as a test solution. After culturing at (37±1° C.) for 24 hours, colony-forming cells were counted, and the average value of 2 to 3 repetitions was used to express the number of bacteria per gram of sample (CFU/g). The fungus was cultured in an incubator (28 ± 1 ° C) for more than 7 days, and the detection result was confirmed.
그 결과는 하기 표 10에 나타내었다.The results are shown in Table 10 below.
상기 표 10에 나타난 바와 같이, 1일 보관 후 총균수는 비교예 1 및 2의 호두과자의 경우 각각 2.4x10 CFU/g로 실시예 1 및 2의 호두과자의 1.2x10 CFU/g에 비해 총균수가 다소 많이 검출되었고, 대장균군과 황색포도상구균은 모든 시료에서 검출되지 않았다. As shown in Table 10, the total bacterial count after storage for 1 day was 2.4x10 CFU/g for walnut confectionery of Comparative Examples 1 and 2, respectively, compared to 1.2x10 CFU/g for walnut confectionery of Examples 1 and 2. was detected in a rather large number, and coliforms and Staphylococcus aureus were not detected in all samples.
이상으로 본 발명의 특정한 부분을 상세히 기술하였는바, 당업계의 통상의 지식을 가진 자에게 있어서 이러한 구체적인 기술은 단지 바람직한 구현예일 뿐이며, 이에 본 발명의 범위가 제한되는 것이 아닌 점은 명백하다. 따라서, 본 발명의 실질적인 범위는 첨부된 청구항과 그의 등가물에 의하여 정의된다고 할 것이다.Having described specific parts of the present invention in detail above, it is clear that these specific techniques are only preferred embodiments for those skilled in the art, and the scope of the present invention is not limited thereto. Accordingly, the substantial scope of the present invention will be defined by the appended claims and equivalents thereof.
Claims (7)
반죽 제조시 호두과자 반죽 총 100 중량부에 대하여 바닐라빈 추출물을 0.5 내지 0.7 중량부의 양으로 첨가하는 것이며,
상기 바닐라빈 추출물은 바닐라빈을 분쇄하여 90 내지 110℃의 정제수를 이용하여 50 내지 70분 동안 열수 추출한 다음 감압 여과 하고, 감압 농축한 다음에, 정제수를 넣어 현탁시킨 후 동결 건조하여 수득되며,
(S1) 정제수 270 내지 290 중량부에 0.05 내지 0.15 중량부의 소금을 첨가하고 15 내지 25초 동안 교반하는 단계;
(S2) 상기 단계 (S1)에서 수득된 소금수에 쌀가루 650 내지 670 중량부, 덱스트린 45 내지 55 중량부, 설탕 250 내지 270 중량부, 베이킹파우더 12 내지 14 중량부 및 바닐라빈 추출물 11 내지 13 중량부를 첨가하고 50 내지 70초 동안 교반하는 단계;
(S3) 상기 단계 (S2)에서 수득된 혼합물에 전란액 450 내지 550 중량부, 마가린 54 내지 58 중량부 및 대두유 40 내지 45 중량부를 첨가한 다음 4 내지 6분 동안 교반하는 단계;
(S4) 상기 단계 (S3)에서 수득된 혼합물에 우유 90 내지 110 중량부를 첨가한 다음 50 내지 70초 동안 교반하여 반죽을 제조하는 단계; 및
상기 단계 (S4)에서 수득된 반죽을 4∼10℃에서 6∼24시간 동안 숙성하는 단계;
를 포함하는 것을 특징으로 하는 호두과자의 제조방법.In the walnut cookie manufacturing method,
When preparing the dough, vanilla bean extract is added in an amount of 0.5 to 0.7 parts by weight based on a total of 100 parts by weight of walnut cookie dough,
The vanilla bean extract is obtained by pulverizing vanilla bean, extracting with hot water for 50 to 70 minutes using purified water at 90 to 110 ° C, filtering under reduced pressure, concentrating under reduced pressure, suspending in purified water, and then freeze-drying,
(S1) adding 0.05 to 0.15 parts by weight of salt to 270 to 290 parts by weight of purified water and stirring for 15 to 25 seconds;
(S2) 650 to 670 parts by weight of rice flour, 45 to 55 parts by weight of dextrin, 250 to 270 parts by weight of sugar, 12 to 14 parts by weight of baking powder and 11 to 13 parts by weight of vanilla bean extract in the salt water obtained in step (S1) adding part and stirring for 50 to 70 seconds;
(S3) adding 450 to 550 parts by weight of whole egg solution, 54 to 58 parts by weight of margarine, and 40 to 45 parts by weight of soybean oil to the mixture obtained in step (S2), followed by stirring for 4 to 6 minutes;
(S4) preparing a dough by adding 90 to 110 parts by weight of milk to the mixture obtained in step (S3) and then stirring for 50 to 70 seconds; and
Aging the dough obtained in step (S4) at 4 to 10 ° C for 6 to 24 hours;
Method for producing walnut confectionery comprising a.
상기 단계 (S2)에서 바닐라 향을 5 내지 15 중량부의 양으로 추가로 첨가하는 것을 특징으로 하는 호두과자의 제조방법.According to claim 1,
Method for producing walnut cookies, characterized in that in the step (S2) additionally adding vanilla flavor in an amount of 5 to 15 parts by weight.
상기 호두과자 반죽 55 내지 60 중량부, 팥앙금 40 내지 45중량부 및 호두 1 내지 10중량부를 성형틀에 넣고 가열하는 것을 특징으로 하는 호두과자의 제조방법.According to claim 6,
55 to 60 parts by weight of the walnut cookie dough, 40 to 45 parts by weight of red bean paste, and 1 to 10 parts by weight of walnuts are put into a mold and heated.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020220094013A KR102509214B1 (en) | 2022-07-28 | 2022-07-28 | A process for the preparation of walnut cookie and walnut cookie produced therefrom |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020220094013A KR102509214B1 (en) | 2022-07-28 | 2022-07-28 | A process for the preparation of walnut cookie and walnut cookie produced therefrom |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR102509214B1 true KR102509214B1 (en) | 2023-03-15 |
Family
ID=85512171
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020220094013A KR102509214B1 (en) | 2022-07-28 | 2022-07-28 | A process for the preparation of walnut cookie and walnut cookie produced therefrom |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR102509214B1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102637005B1 (en) | 2023-06-07 | 2024-02-15 | 유기명 | Manufacturing method of walnut cookies with excellent palatability |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20070060600A (en) * | 2005-12-09 | 2007-06-13 | 윤해옥 | Manufacturing method of walnut confectionery |
| KR20110119966A (en) * | 2010-04-28 | 2011-11-03 | 김은주 | Rice powder employed walnut cake and manufacturing method thereof |
| JP2013146254A (en) * | 2012-01-23 | 2013-08-01 | Suntory Beverage & Food Ltd | Taste improver and beverage containing the same |
| KR102342924B1 (en) * | 2021-06-25 | 2021-12-28 | (주)솔푸드 | Glutinous rice walnut cake manufacturing method |
-
2022
- 2022-07-28 KR KR1020220094013A patent/KR102509214B1/en active IP Right Grant
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20070060600A (en) * | 2005-12-09 | 2007-06-13 | 윤해옥 | Manufacturing method of walnut confectionery |
| KR20110119966A (en) * | 2010-04-28 | 2011-11-03 | 김은주 | Rice powder employed walnut cake and manufacturing method thereof |
| JP2013146254A (en) * | 2012-01-23 | 2013-08-01 | Suntory Beverage & Food Ltd | Taste improver and beverage containing the same |
| KR102342924B1 (en) * | 2021-06-25 | 2021-12-28 | (주)솔푸드 | Glutinous rice walnut cake manufacturing method |
Non-Patent Citations (1)
| Title |
|---|
| 네이버 블로그 게재, "나만의 레시피:: ~ 찹쌀호두과자 만들기", (공지일: 2015.05.26.), [2022.08.30. 검색], 인터넷: <URL: https://blog.naver.com/ekqsldn/220370752813>* * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102637005B1 (en) | 2023-06-07 | 2024-02-15 | 유기명 | Manufacturing method of walnut cookies with excellent palatability |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR102509214B1 (en) | A process for the preparation of walnut cookie and walnut cookie produced therefrom | |
| KR20080063456A (en) | The functional bread composition and its producing method added cauliflower mushroom | |
| KR102511270B1 (en) | A process for the preparation of five grain bread comprising sarcodon aspratus and the five grain bread comprising sarcodon aspratus prepared therefrom | |
| KR102580449B1 (en) | A process for the preparation of apple bread and apple bread prepared therefrom | |
| KR101970777B1 (en) | Method for manufacturing cream bread using yogurt and cream bread using yogurt manufactured by the same | |
| KR20200111839A (en) | Manufacturing method for cheese koroke and cheese koroke manufactured by the same | |
| KR20170035573A (en) | Glutinous barley bread comprising black garlic and the processing method of the same | |
| KR20010069777A (en) | Process for preparing health food using fermented soybean | |
| KR101913347B1 (en) | The sauce using fermented ginger soybean and method for preparation thereof | |
| KR101771308B1 (en) | Manufacturing method for popped rice gangjeong of functional health | |
| KR101494383B1 (en) | Ramyeon containing cultivated wild ginseng and seafood and method for manufacturing thereof | |
| KR101887122B1 (en) | Method for preparing functional noodle comprising auricularia auricula judae and functional noodle prepared thereof | |
| KR20060135090A (en) | Noodle dough composition | |
| KR20110093742A (en) | Ice cream mix, tofu, noodles and bread added with laver(porphyra tenera) water extracts and preparation method thereof | |
| KR102398679B1 (en) | A process for the preparation of garaetteok hot dog and a garaetteok hot dog prepared therefrom | |
| KR102486201B1 (en) | A process for the preparation of bread using ripened fruit materials and fruit bread prepared therefrom | |
| KR20070009208A (en) | A baek-kimchi having anti-obesity effect and a method for preparing the same | |
| KR102351917B1 (en) | A process for the preparation of hot bar and the hot baa prepared therefrom | |
| KR102614020B1 (en) | Method of making speckled tofu | |
| KR102511262B1 (en) | A process for the preparation of five grain bread comprising cheonggukjang and the five grain bread comprising cheonggukjang prepared therefrom | |
| KR102538184B1 (en) | A process for the preparation of pumpkin tea and the pumpkin tea prepared therefrom | |
| KR20130116975A (en) | Low-fat chicken sausage containing angelica dietary fiber and manufacturing method thereof | |
| KR20190006369A (en) | The crust of overcooked rice chip comprising mealworm and embryo bud of rice as effective components | |
| KR101109072B1 (en) | Ice cream mix, tofu, noodles and bread added with laverporphyra tenera water extracts and preparation method thereof | |
| KR20240106788A (en) | A process for the preparation of gluten-free grain bread containing aster scaber and gluten-free grain bread containing aster scaber prepared therefrom |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant |