KR20090074421A - A hemp seed(choung-sam) confectionery manufacuring method - Google Patents
A hemp seed(choung-sam) confectionery manufacuring method Download PDFInfo
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- KR20090074421A KR20090074421A KR1020080000195A KR20080000195A KR20090074421A KR 20090074421 A KR20090074421 A KR 20090074421A KR 1020080000195 A KR1020080000195 A KR 1020080000195A KR 20080000195 A KR20080000195 A KR 20080000195A KR 20090074421 A KR20090074421 A KR 20090074421A
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- hemp seed
- powder
- confectionery
- blue ginseng
- cream
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- VZCCETWTMQHEPK-QNEBEIHSSA-N gamma-linolenic acid Chemical compound CCCCC\C=C/C\C=C/C\C=C/CCCCC(O)=O VZCCETWTMQHEPK-QNEBEIHSSA-N 0.000 description 1
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Images
Classifications
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- 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/318—Foods, ingredients or supplements having a functional effect on health having an effect on skin health and hair or coat
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/3262—Foods, ingredients or supplements having a functional effect on health having an effect on blood cholesterol
Abstract
Description
본 발명은 청삼을 함유하는 과자의 제조방법에 관한 것으로, 좀더 상세히 설명하면 과자를 제조할 시 청삼분말과 청삼기름을 일정 양 혼합함으로써, 청삼이 가지고 있는 콜레스테롤 저하효과와 아토피성 피부의 체질개선 및 인체에 유용한 각종 아미노산 등을 함유한 웰빙 과자를 제공하고, 더불어 청삼의 단백하고 고소한 맛이 가미되는 과자를 제조하는 방법에 관한 것이다.The present invention relates to a method for manufacturing a confectionery containing blue ginseng, and more specifically, to prepare a confectionery by mixing a certain amount of blue ginseng powder and blue ginseng oil, cholesterol lowering effect and the constitution improvement of atopic skin, It provides a well-being confectionery containing various amino acids and the like useful for the human body, and also relates to a method for producing a confectionery with the protein and savory taste of blue ginseng.
대마(***)는 삼 또는 마(麻)라고도 하며, 중앙아시아 열대지방과 온대지방에서 자라는 식물이다. 땅속으로 30~40cm 가량의 뿌리를 가지며 온대지방에서는 대략 3m, 열대지방에서는 6m 가량 줄기가 자란다.Hemp, also known as hemp or hemp, is a plant that grows in tropical and temperate regions of Central Asia. It has roots of about 30 ~ 40cm in the ground and grows about 3m in temperate regions and 6m in tropical regions.
대마 줄기의 섬유는 삼베를 짜거나 로프/그물/모기장/천막 등을 만들기 위한 원료로 사용되며, 열매는 향신료의 원료로 쓰이고, 종자는 조미용이나 기름을 짜는데 사용된다. 상기 열매는 한방에서 화마인(火痲仁)이라 하여 약재로도 사용되며 변비와 머리카락이 나지 않을 때 효과가 있다.Hemp stem fibers are used for weaving burlap, ropes, nets, mosquito nets, tents, etc. Fruits are used for spices, and seeds are used for seasoning or oil. The fruit is called hwamine (火 痲仁) in one shot is also used as a medicine and is effective when constipation and hair does not come out.
그러나 일반적인 상식으로 대마의 잎과 꽃에는 테트라히드로카나비놀(THC)을 주성분으로 하는 마취 물질이 들어있고 이를 흡연할 시 중독 증세가 있다고 알고 있으나, 이는 대마초과의 마리화나와 혼동하여 생각한 잘못된 상식으로 대마와 마리화나는 식물학적으로 그 성질이 전혀 다르며, 대마의 잎과 꽃에는 테트라히드로카나비놀의 성분이 1%도 들어있지 않은 안전한 작물이다.However, as a general knowledge, hemp leaves and flowers contain anthracite, which is composed mainly of tetrahydrocannabinol (THC), and it is known that there is a poisoning effect when smoking it, but this is a common sense confused with marijuana of cannabis. Marijuana and marijuana are completely botanical in nature, and hemp leaves and flowers are safe crops containing no 1% tetrahydrocannabinol.
더구나 대마에는 CBD라는 성분을 함유하고 있는 데 이는 마리화나에 중독된 것을 해독하는 작용을 하는 것으로, 대마와 마리화나는 식물학적 및 실사용 면에서도 전혀 다르다.Moreover, hemp contains a component called CBD, which acts to detoxify marijuana poisoning. Hemp and marijuana are completely different in terms of botany and practical use.
이와 같이 환각작용이 없는 인체에 무해한 대마의 씨 청삼은, 다른 식물의 씨에 비하여 기름이 30% 더 많이 들어있고, 청삼의 기름은 고급 디젤 연료 및 자동차 연료와 정밀 기계의 윤활유로도 사용된다.Hemp seed, which is harmless to humans without hallucination, contains 30% more oil than other plant seeds. Cheongsam oil is also used as a lubricant for high-end diesel fuel and automotive fuels and precision machinery.
한편 청삼은, 생명을 유지하는 데 필요한 필수 아미노산 중 트립토판을 제외한 8가지 성분을 포함하고 있으며, 이외에도 유아에게 필요한 알기닌(Arginine), 감마리놀렌산, 불포화지방산, 오메가3/6 등이 함유된 식품으로써 그 가치가 높은 완전한 식품이다.On the other hand, Cheongsam contains 8 ingredients except tryptophan among essential amino acids necessary for life, and also contains arginine, gamma linolenic acid, unsaturated fatty acid, omega 3/6, etc. It is a high value complete food.
이러한 청삼을 이용하여 본 출원인은 맛과 영향을 겸비한 질 좋은 웰빙 과자를 개발하기에 이르렀다.By using these ginseng, the applicant has developed a quality well-being confectionery that combines taste and influence.
따라서, 본 발명은 상기와 같은 종래의 문제점을 감안하여 발명한 것으로, 본 발명의 제 1 목적은 인체의 필수 아미노산 및 유용한 각종 성분이 함유된 대마의 씨인 청삼을 이용해 과자를 제조함으로써, 인스턴트 과자의 인체에 유해한 물질을 줄임과 동시에 인체의 체질개선 및 아토피성 피부염을 치료할 수 있는 과자의 제조방법을 제공하는 데 있다.Accordingly, the present invention has been invented in view of the above-described conventional problems, and a first object of the present invention is to prepare a confectionery using blue ginseng, which is a seed of hemp containing essential human amino acids and various useful ingredients, To reduce the harmful substances to the human body at the same time improve the constitution of the body and atopic dermatitis to provide a method for producing a confectionery.
본 발명의 제 2 목적은, 청삼을 과자에 함유시킬 시, 청삼 고유의 고소한 맛과 단백한 맛을 가장 적절히 낼 수 있도록 청삼분말과 청삼기름을 사용한 과자의 제조방법을 제공하는 데 있다.It is a second object of the present invention to provide a method for producing a confectionery using blue ginseng powder and blue ginseng oil so as to give the most suitable savory and protein taste when the blue ginseng is contained in the confectionary.
상기 목적과 본 발명의 다른 목적 및 이점과 특징들은 양호한 실시 예를 도시한 첨부도면과 관련한 발명의 실시를 위한 구체적인 내용을 통해 더욱 명확해질 것이다.The above objects and other objects, advantages and features of the present invention will become more apparent from the detailed description for carrying out the invention with reference to the accompanying drawings showing the preferred embodiments.
상기와 같은 목적에 따른 본 발명의 제조방법은 청삼분말과 청삼기름 중 선택된 어느 하나 또는 양자를 혼합하여 된 혼합물을 첨가하여 제조되는 것에 의해 달성된다.The production method of the present invention according to the above object is achieved by adding a mixture made by mixing any one or both of the blue ginseng powder and blue ginseng oil.
상기 제조방법을 좀더 상세히 설명하면, 상기 청삼과자는, 중력분과 청삼가루를 채로 치고, 분유와 전분을 혼합하여 청삼혼합분말을 준비하는 제 1단계와, 마가린에 설탕을 섞어 크림상태로 만들고, 청삼기름을 혼합하여 계속 저으면서 크림 상태의 청삼크림을 준비하는 제 2단계와, 상기 청삼크림에 계란의 흰자와 노른자를 섞어 풀은 계란물을 혼합하여 교반하는 제 3단계와, 상기 계란물을 혼합한 청삼크림에 청삼혼합분말을 조금씩 넣으면서 계속 섞어 재료를 혼합하는 제 4단계 및 청삼크림과 청삼혼합분말을 혼합한 혼합물을 과자 성형 틀로 성형한 후, 오븐에 굽는 제 5단계로 실시될 수 있다.In more detail the manufacturing method, the cheongsam confectionery, the first step to prepare the Cheongsam mixed powder by mixing the powdered milk and starch with gravity powder and starch powder, mix the sugar to margarine to make a creamy state, Cheongsam The second step of preparing a creamy blue ginseng cream while stirring and mixing the oil, and the third step of mixing the egg whites and yolks of the egg mixed with the blue ginseng cream and stirring and mixing the egg water, The fourth step of continuing to mix the ingredients by adding the Cheongsam mixed powder to the Cheongsam cream little by little and the mixture of the Cheongsam cream and Cheongsam mixed powder may be molded into a confectionery mold, and then baked in the oven.
이러한 본 발명의 제조방법을 이용해, 파이, 쿠키, 비스킷, 콘, 한과 중 선택된 어느 하나로 제조될 수 있다.Using the manufacturing method of the present invention, pie, cookies, biscuits, corn, can be made of any one selected from the family.
상기 목적과 그 목적을 이루기 위한 과제 해결 수단을 통해 얻어지는 본 발명의 청삼을 함유하는 과자의 제조방법의 사용으로, 인체의 필수 아미노산 및 유용한 각종 성분을 과자의 취식과 동시에 섭취할 수 있는 장점이 있고, 이를 통해 인스턴트 과자의 인체에 유해한 물질을 줄임으로써 웰빙 과자를 제공하는 장점이 있다.By the use of the manufacturing method of the confectionery containing the cheongsam of the present invention obtained through the above object and the problem solving means for achieving the object, there is an advantage that can be ingested simultaneously with the eating of the confectionary essential amino acids and useful various components of the human body Therefore, there is an advantage to provide well-being sweets by reducing substances harmful to the human body of the instant sweets through this.
또한, 청삼의 성분으로 인해 혈압의 혈당치와 콜레스테롤 농도를 낮추는 체질개선 및 아토피성 피부염을 치료할 수 있는 장점이 있다.In addition, due to the components of the blue ginseng has the advantage of treating constitution and atopic dermatitis lowering blood sugar and cholesterol concentration of blood pressure.
한편, 청삼분말과 청삼기름을 적절히 혼합됨으로써 청삼 고유의 고소한 맛과 단백한 맛이 두드러지는 과자를 제조할 수 있는 장점이 있다.On the other hand, by properly mixing the blue ginseng powder and blue ginseng oil there is an advantage that can be produced a confectionery that is distinguished by the savory taste and protein taste of Cheongsam.
이하에서 본 발명의 실시 예를 도시한 첨부도면을 통해 좀더 상세히 설명하기로 한다.Hereinafter will be described in more detail with reference to the accompanying drawings showing an embodiment of the present invention.
본 발명은 청삼분말과 청삼기름 중 선택된 어느 하나 또는 양자를 혼합하여 된 혼합물을 첨가하여 제조되는 청삼 과자 및 과자의 제조방법에 관한 것으로, 이를 좀더 상세히 설명하면, 중력분과 청삼가루를 채로 치고, 분유와 전분을 혼합하여 청삼혼합분말을 준비하며, 마가린에 설탕을 섞어 크림상태로 만들고, 청삼기름을 혼합하여 계속 저으면서 크림상태의 청삼크림을 준비하고, 상기 청삼크림에 계란의 흰자와 노른자를 섞어 풀은 계란물을 혼합하여 교반한 후, 상기 계란물을 혼합한 청삼크림에 청삼혼합분말을 조금씩 넣으면서 계속 섞어 재료를 혼합하고, 청삼크림과 청삼혼합분말을 혼합한 혼합물을 과자 성형 틀로 성형하여, 오븐에 굽는 것으로 청삼과자의 제조가 완료된다.The present invention relates to a manufacturing method of the cheongsam confectionery and confectionery prepared by adding a mixture made by mixing any one or both selected from the blue ginseng powder and blue ginseng oil, and more specifically, the gravity powder and the blue ginseng powder, the milk powder Prepare starch mixture powder by mixing with starch, mix sugar with margarine to make creamy state, and mix with blue ginseng oil to prepare creamy blue ginseng cream while stirring, mix egg white and yolk with blue ginseng cream After mixing and stirring the silver egg water, while gradually adding the Cheongsam mixed powder to the Cheongsam cream mixed with the egg water, continue to mix the ingredients, and the mixture of Cheongsam cream and Cheongsam mixed powder was molded into a confectionery mold, The baking of blue ginseng is completed by baking.
이때 상기 청삼크림은, 마가린 0.28~3.2kg, 설탕 1.3~1.7kg, 청삼기름 0.5~6kg을 혼합하여 실시되는 것으로, 마가린이 0.28kg 이하로 혼합되면 마가린 고유의 향과 고소한 맛이 나지 않고, 3.2kg 이상으로 혼합되면 마가린의 양이 많아 느끼해 지므로 0.28~3.2kg으로 혼합됨이 바람직하다.At this time, the blue ginseng cream, which is carried out by mixing margarine 0.28-3.2kg, sugar 1.3-1.7kg, blue ginseng oil 0.5-6kg, when margarine is mixed to 0.28kg or less, the margarine inherent aroma and savory taste, 3.2 When the mixture is more than kg, the amount of margarine is felt to be large, so it is preferable to be mixed at 0.28 to 3.2 kg.
또한, 마가린과 혼합되는 설탕은 일반적으로 단맛을 내기 위해 혼합되는 것으로 1.3kg 이하로 혼합되면 단맛이 적고, 1.7kg 이상 혼합되면 단맛이 너무 진하여 과자 고유의 고소하고 단백한 맛을 약화시키므로 1.3~1.7kg으로 혼합되는 것이 바람직하다. In addition, sugar mixed with margarine is generally mixed for sweetness, and when mixed to 1.3kg or less, sweetness is less, and when mixed with more than 1.7kg, the sweetness is too strong, weakening the sweet and protein taste unique to sweets. It is preferred to mix at 1.7 kg.
상기 청삼크림과 혼합되는 상기 계란물은, 계란 흰자 0.18~2.2kg, 노른자 0.1~0.15kg을 혼합 교반하여 된 것으로, 이는 과자를 제조하기 위해 일반적으로 사용되는 재료이며, 본 발명의 혼합비율에 따른 중량비이므로 이에 대한 상세한 설명 은 생략하기로 한다.The egg water mixed with the blue ginseng cream is made by mixing and stirring egg white 0.18 ~ 2.2kg, yolk 0.1 ~ 0.15kg, which is a material generally used to prepare sweets, according to the mixing ratio of the present invention Since the weight ratio, a detailed description thereof will be omitted.
한편, 상기 청삼기름은, 청삼의 씨를 짜서 추출한 천연기름으로써, 청삼 고유의 고소하고 단백한 맛을 가미하기 위해 첨가되는 것이며, 0.5~6kg으로 혼합되는 것이 과자의 고소하고 단백한 맛이 가장 적정하여 바람직하다.On the other hand, the blue ginseng oil is a natural oil extracted by squeezing the seeds of blue ginseng, which is added to add the savory and proteiny taste of blue ginseng, and the mixture of 0.5 to 6 kg is most suitable for the sweet and protein taste of sweets. desirable.
이러한 청삼(대마씨)의 기름(Hemp seed oil)은 필수지방산인 리놀레인산 약 56%, 리놀레닌산 23%로 피부에 유익한 성분을 다량으로 함유하고 있으며, 피부에 자극 없이 쉽게 스며들어 수분의 공급 및 손실을 막아주고, 피부의 건선, 습진, 여드름, 아토피성 피부염, 화상을 입은 피부의 피부진정용으로 널리 사용되고 있다.Hemp seed oil contains about 56% linoleic acid and 23% linolenic acid, which are essential fatty acids, and contains a lot of beneficial ingredients for skin. It is widely used for psoriasis of skin, eczema, acne, atopic dermatitis, and soothing of burned skin.
한편, 본 발명에 있어서, 상기 청삼혼합분말은 중력분 300~350kg, 분유 0.1~0.2kg, 전분 0.15~0.22kg, 청삼분말 0.5~0.6kg을 혼합하여 실시된다. 이때 상기 중력분 및 분유와 전분의 혼합량은 과자 제조를 위한 밑반죽으써 일반적으로 혼합되는 재료 및 배합율이므로 이에 대한 상세한 설명은 생략하기로 한다.On the other hand, in the present invention, the blue ginseng mixed powder is carried out by mixing the gravity powder 300 ~ 350kg, powdered milk 0.1 ~ 0.2kg, starch 0.15 ~ 0.22kg, blue ginseng powder 0.5 ~ 0.6kg. At this time, the gravity content and the mixing amount of the powdered milk and the starch is a material and compounding rate that is generally mixed by the dough for the preparation of confectionery, so a detailed description thereof will be omitted.
상기 청삼분말은, 청삼의 껍질을 제거한 후, 속씨를 갈아 중력분과 혼합이 잘 이루어질 수 있도록 분말형태로 이루어진 것으로, 청삼분말은 청삼기름과 함께 과자에 고소하고 단백 한 맛을 내기 위해 사용되며, 그 양이 0.6kg 이상 혼합될 경우 떫은맛이 나고, 0.5kg 이하로 혼합하면 과자에 고소하고 단백 한 맛이 적게 나기 때문에 0.5~0.6kg으로 혼합됨이 바람직하다.The blue ginseng powder, after removing the skin of the blue ginseng, grind the soybean seeds in the form of a powder so that it can be mixed well with gravity, the blue ginseng powder is used to sue the sweet and protein taste with the blue ginseng oil, If the amount is mixed with more than 0.6kg astringent taste, 0.5kg or less when mixed with less than the sweet taste of protein because it is preferable to mix 0.5 ~ 0.6kg.
한편, 본 발명에 있어서, 청삼분말은 중력분 하고 혼합되기 용이하도록 청삼분말을 각각 혼합한 것이며, 상기 청삼기름은 액상의 마가린의 크림과 혼합되기 용이하도록 액상의 청삼기름을 혼합되는 것이고, 이와 더불어 청삼기름을 혼합하면 과자에 떫은맛이 없으면서도 단백하고 고소한 맛이 더욱 가중되기 때문에 청삼분말과 청삼기름을 적정 비율로 혼합되어 사용되는 것이 바람직한 것이나, 이는 당업자가 용이하게 실시하기 위해 청삼분말 또는 청삼기름 중 택일 혼합하여 변형 실시될 수 있다.On the other hand, in the present invention, the blue ginseng powder is a mixture of the blue ginseng powder so as to be gravity and easy to mix, the blue ginseng oil is a liquid blue ginseng oil is mixed so that it is easy to be mixed with the cream of the liquid margarine, and the blue ginseng When oil is mixed, the sweet and savory taste is added to the confectionery without the astringent taste. Therefore, it is preferable to use a mixture of blue ginseng powder and blue ginseng oil at an appropriate ratio. Alternative mixing can be carried out by deformation.
이와 같은 청삼크림과 청삼혼합분말은 서로 혼합된 후, 과자 성형을 위한 성형 틀에 넣고 약 190℃의 오븐에 넣고 약 25분가량 구워져 과자의 제조가 완료된다.The mixed ginseng cream and blue ginseng mixture powder is mixed with each other, put into a mold for forming a confectionery and put in an oven at about 190 ℃ baked for about 25 minutes to complete the manufacture of the confectionery.
상기 오븐을 통해 구워지는 과자의 종류로는 일반적으로 실시되고 있는 다양한 종류의 과자류에 모두 적용될 수 있으나, 특히 파이, 쿠키, 비스켓, 콘, 한과 중 선택된 어느 하나로 제조되어 실시될 수 있다.The kind of confectionery baked through the oven may be applied to all kinds of confectionery which is generally practiced, but may be prepared and made by any one selected from pies, cookies, biscuits, cones, and Korean confectionery.
비록, 본 발명이 상기에서 언급한 바람직한 실시 예와 관련하여 설명되어졌지만, 본 발명의 요지와 범위로부터 벗어남이 없이 다른 다양한 변경 및 수정이 가능한 것은 당업자라면 용이하게 착안할 수 있을 것이며, 이러한 변경 및 수정은 모두 첨부된 특허등록청구범위에 속함은 자명하다.Although the present invention has been described in connection with the above-mentioned preferred embodiments, it will be readily apparent to those skilled in the art that various other changes and modifications can be made without departing from the spirit and scope of the invention. It is obvious that all modifications belong to the appended claims.
도 1은 본 발명의 청삼을 함유하는 과자의 제조방법의 일 예를 보인 공정도이다.1 is a process chart showing an example of a method for producing a confectionery containing blue ginseng of the present invention.
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