KR20150065195A - Manufacturing method of snack added Bibimbab Ingredient - Google Patents
Manufacturing method of snack added Bibimbab Ingredient Download PDFInfo
- Publication number
- KR20150065195A KR20150065195A KR1020130149602A KR20130149602A KR20150065195A KR 20150065195 A KR20150065195 A KR 20150065195A KR 1020130149602 A KR1020130149602 A KR 1020130149602A KR 20130149602 A KR20130149602 A KR 20130149602A KR 20150065195 A KR20150065195 A KR 20150065195A
- Authority
- KR
- South Korea
- Prior art keywords
- dietary fiber
- snack
- fiber material
- flour
- present
- Prior art date
Links
- 238000004519 manufacturing process Methods 0.000 title abstract description 14
- 239000004615 ingredient Substances 0.000 title abstract description 13
- 235000011888 snacks Nutrition 0.000 title abstract description 8
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 40
- 239000002657 fibrous material Substances 0.000 claims abstract description 33
- 229920002472 Starch Polymers 0.000 claims abstract description 4
- 235000019698 starch Nutrition 0.000 claims abstract description 4
- 239000008107 starch Substances 0.000 claims abstract description 4
- 235000013339 cereals Nutrition 0.000 claims abstract description 3
- 239000000203 mixture Substances 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 8
- 239000000843 powder Substances 0.000 claims description 7
- 238000004898 kneading Methods 0.000 claims description 5
- 241000234282 Allium Species 0.000 claims description 4
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 4
- 244000000626 Daucus carota Species 0.000 claims description 4
- 235000002767 Daucus carota Nutrition 0.000 claims description 4
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 4
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 4
- 244000088415 Raphanus sativus Species 0.000 claims description 4
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims description 4
- 238000000465 moulding Methods 0.000 claims description 4
- 240000002234 Allium sativum Species 0.000 claims description 3
- 235000004611 garlic Nutrition 0.000 claims description 3
- 235000005254 Allium ampeloprasum Nutrition 0.000 claims description 2
- 240000006108 Allium ampeloprasum Species 0.000 claims description 2
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 claims description 2
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 claims description 2
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 claims description 2
- 240000008415 Lactuca sativa Species 0.000 claims description 2
- 235000003228 Lactuca sativa Nutrition 0.000 claims description 2
- 244000061458 Solanum melongena Species 0.000 claims description 2
- 235000002597 Solanum melongena Nutrition 0.000 claims description 2
- 235000009337 Spinacia oleracea Nutrition 0.000 claims description 2
- 244000300264 Spinacia oleracea Species 0.000 claims description 2
- 238000003801 milling Methods 0.000 claims description 2
- 241000332371 Abutilon x hybridum Species 0.000 claims 1
- 241000219130 Cucurbita pepo subsp. pepo Species 0.000 claims 1
- 235000003954 Cucurbita pepo var melopepo Nutrition 0.000 claims 1
- 235000013312 flour Nutrition 0.000 abstract description 42
- 239000000796 flavoring agent Substances 0.000 abstract description 11
- 235000019634 flavors Nutrition 0.000 abstract description 11
- 238000000034 method Methods 0.000 abstract description 11
- 235000019640 taste Nutrition 0.000 abstract description 11
- 235000013311 vegetables Nutrition 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 5
- 235000012054 meals Nutrition 0.000 abstract description 4
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 3
- 208000008589 Obesity Diseases 0.000 abstract description 2
- 235000005911 diet Nutrition 0.000 abstract description 2
- 230000037213 diet Effects 0.000 abstract description 2
- 235000020824 obesity Nutrition 0.000 abstract description 2
- 240000007594 Oryza sativa Species 0.000 description 36
- 235000007164 Oryza sativa Nutrition 0.000 description 36
- 235000009566 rice Nutrition 0.000 description 36
- 235000009508 confectionery Nutrition 0.000 description 31
- 235000014510 cooky Nutrition 0.000 description 16
- 239000000463 material Substances 0.000 description 11
- 241000209140 Triticum Species 0.000 description 10
- 235000021307 Triticum Nutrition 0.000 description 10
- 235000016709 nutrition Nutrition 0.000 description 7
- 102000002322 Egg Proteins Human genes 0.000 description 5
- 108010000912 Egg Proteins Proteins 0.000 description 5
- 238000013329 compounding Methods 0.000 description 5
- 235000013345 egg yolk Nutrition 0.000 description 5
- 210000002969 egg yolk Anatomy 0.000 description 5
- 240000004160 Capsicum annuum Species 0.000 description 4
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 4
- 235000007862 Capsicum baccatum Nutrition 0.000 description 4
- 239000001728 capsicum frutescens Substances 0.000 description 4
- 230000003247 decreasing effect Effects 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 235000000346 sugar Nutrition 0.000 description 4
- 239000000654 additive Substances 0.000 description 3
- 235000014121 butter Nutrition 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 238000010298 pulverizing process Methods 0.000 description 3
- 235000000832 Ayote Nutrition 0.000 description 2
- 240000007124 Brassica oleracea Species 0.000 description 2
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 2
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 2
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 2
- 235000002568 Capsicum frutescens Nutrition 0.000 description 2
- 240000004244 Cucurbita moschata Species 0.000 description 2
- 235000009854 Cucurbita moschata Nutrition 0.000 description 2
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 2
- 244000273928 Zingiber officinale Species 0.000 description 2
- 235000006886 Zingiber officinale Nutrition 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 235000015895 biscuits Nutrition 0.000 description 2
- 239000008162 cooking oil Substances 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 235000008397 ginger Nutrition 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 235000008476 powdered milk Nutrition 0.000 description 2
- 235000015136 pumpkin Nutrition 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 235000001270 Allium sibiricum Nutrition 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000003763 carbonization Methods 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000012437 puffed product Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 238000005406 washing 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
- A23G3/34—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
-
- 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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
-
- 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
- A23V2300/38—Multiple-step
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
Abstract
Description
본 발명은 비빔밥 소재를 이용한 과자 제조방법에 관한 것으로, 구체적으로 비빔밥 소재인 식이섬유 소재를 분쇄한 다음 수분함량을 조절하고 곡분 또는 전분과 혼합 및 반죽하여 과자를 제조하는 방법에 관한 것이다.
The present invention relates to a method for manufacturing a cookie using a bibimbap material, and more particularly, to a method for preparing a cookie by pulverizing a diabetic fiber material, and then adjusting the moisture content thereof and mixing and kneading the same with the flour or starch.
과자는 정식 식사 외에 먹는 기호식품으로, 주로 달콤하고 고소한 맛 때문에 어린이들 뿐만 아니라 어른들도 좋아하며, 별도의 추가 조리가 필요없기 때문에 언제 어디서든 간편하게 즐길 수 있어 많은 인기가 있는 식품이다.Cookies are not only formal meals but also food that is sweet and sour, so it is popular with children as well as adults. It does not require any additional cooking, so it is easy to enjoy anytime and anywhere.
하지만 대부분의 과자가 밀가루가 주 원료이고, 주로 튀김 과정을 거쳐 생산하기 때문에 너무 자주 혹은 너무 많이 먹게 되면 영양의 불균형을 초래할 수 있다는 문제가 있다. 특히 성장기의 어린이들에게는 이러한 영양의 불균형이 매우 좋지 않은 영향을 미칠 수 있어, 어린이들에게 과자를 권하지 않는 사람도 많다. 이러한 이유로 과자는 많은 사람들이 좋아하는 식품임에도 불구하고 건강에 유익하지 않은 식품이라는 오명을 씻어내지 못하고 있는 실정이다. 또한, 기존의 과자는 대부분 단맛과 짠맛 등의 단조로운 맛이어서 금방 싫증을 느끼게 된다는 문제도 있고, 이러한 맛을 부여하기 위해 첨가되는 물질이 건강에 바람직하지 못한 경우가 대부분이다.However, since most of the sweets are produced mainly by frying, the wheat flour is the main raw material, and if it is eaten too often or too much, there is a problem that nutritional imbalance may occur. Many of these nutritional imbalances can have a very bad impact on children in the growing season, and children do not recommend cookies. For this reason, confectionery is a food that many people like, but it has not been able to wash away stigma that is not good for health. In addition, there is a problem that most of the conventional confectionery tends to be bored immediately because it is a monotonous taste such as sweetness and salty taste. In many cases, a substance added to impart such a taste is not desirable for health.
이와 같은 문제들을 해결하기 위하여, 많은 개발자들이 보다 건강에 유익하고 다양한 맛을 갖는 과자의 개발을 시도하였고, 밀가루 대신 쌀을 주원료로 사용한 쌀과자, 김과 같은 해조류를 첨가한 과자 등 영양성분 함량을 높이거나 혹은 좀더 다양한 맛을 갖는 과자가 개발된 바 있다.In order to solve these problems, many developers tried to develop a confectionery which is more healthful and has various flavors. Instead of wheat flour, rice flour with rice as its main ingredient and confectionery added seaweed such as Kim, There has been developed a cake having a higher or more various flavor.
하지만 이러한 과자들 역시 자주 또는 많이 먹을 경우에는 여전히 영양의 불균형 문제가 있고, 기존의 단조로운 맛에서 크게 벗어나지 못하는 것이 대부분이다. 또한 쌀가루로 만든 과자류의 경우 그 특성상 팽화 제품류를 제외하고는 경도가 높아 딱딱하다는 문제가 있다.
However, these cookies also often have nutritional imbalances when they eat frequently or often, and most of them do not deviate significantly from the conventional monotonous taste. Also, in the case of confectionery made from rice flour, the hardness is high, except for the puffed product, which is a problem.
이에 본 발명자는 제대로 된 한 끼의 식사와 같이 다양한 영양성분을 함유하고 있어 고른 영양섭취가 가능하고, 기존의 과자와는 달리 그 맛이 깊고 풍부하며 기존 쌀과자의 단점인 딱딱함을 보완한 과자를 개발하기 위하여 예의 연구 노력한 결과, 식이섬유가 풍부한 우리나라의 대표적인 웰빙음식인 비빔밥의 소재를 이용하여 과자를 제조하는 경우, 이 과자만으로도 식사를 대신할 수 있을 정도로 영양가가 높고 다양하며, 비빔밥 특유의 맛을 은은하게 느낄 수 있어 기존 과자의 단조로운 맛을 벗어난 과자를 제조할 수 있으며, 특히 쌀과자의 경우 식이섬유 소재 첨가로 조직감이 개선됨을 확인하고 본 발명을 완성하게 되었다.
Therefore, the inventor of the present invention has found that it is possible to obtain a uniform nutrient content as well as a proper one-meal meal, and it is possible to provide a uniform cookie which is rich in the taste and unlike the conventional cookies, As a result of effortful research, it has been found that when the confectionery is manufactured using the material of bibimbap which is a typical well-being food of Korea, which is rich in dietary fiber, the confectionery alone has high nutritional value and diversity, And thus it is possible to produce sweets out of the monotonous taste of the conventional sweets. Especially, in case of the rice sweets, it is confirmed that the texture is improved by adding dietary fiber material, and the present invention has been completed.
본 발명의 주된 목적은 다양한 영양성분을 함유하고 있어 고른 영양섭취가 가능하며 기존의 단조로운 맛을 벗어난 풍미가 높은 과자의 제조방법을 제공하는데 있다.The main object of the present invention is to provide a method of manufacturing a confectionery having a high flavor out of the conventional monotonous taste because it contains various nutritional ingredients and is capable of uniform nutrition.
본 발명의 다른 목적은 다양한 영양성분을 함유하고 있으면서 기존 쌀과자에 비해 조직감이 개선된 쌀과자의 제조방법을 제공하는데 있다.
Another object of the present invention is to provide a method for producing rice confectionery containing various nutrients and improved texture compared to conventional rice confectionery.
본 발명의 한 양태에 따르면, 본 발명은 a) 배추, 무, 당근, 상추, 시금치, 콩나물, 숙주나물, 도라지, 부추, 호박, 가지, 대파, 양파, 마늘 및 생강으로 이루어진 군에서 선택된 3가지 이상의 식이섬유 소재를 5 내지 100메시(mesh)로 분쇄하고 수분함량을 30 내지 50중량%로 조절하는 단계; b) 곡분 또는 전분 100중량부에 수분함량이 조절된 식이섬유 소재 분쇄물 5 내지 80중량부를 혼합하고 반죽 및 성형하는 단계; 및 c) 성형한 반죽을 굽는 단계;를 포함하는 과자 제조방법을 제공한다.
According to one aspect of the present invention, there is provided a method of preparing a three-component mixture comprising: a) preparing a mixture of three selected from the group consisting of Chinese cabbage, radish, carrot, lettuce, spinach, bean sprouts, Milling the dietary fiber material to 5 to 100 mesh and adjusting the moisture content to 30 to 50 wt%; b) mixing 5 to 80 parts by weight of the pulverized fiber material with moisture content adjusted to 100 parts by weight of the cereal powder or starch, kneading and molding; And c) baking the molded dough.
본 발명에서는 과자를 제조할 때 식이섬유 소재, 특히 일반적으로 비빔밥을 제조할 때 사용하는 채소류 또는 산채류를 분쇄하고 수분함량을 조절하여 곡분과 반죽하는 것을 특징으로 한다.According to the present invention, dietary fiber materials, particularly vegetables or wild vegetables used for producing bibimbap, are crushed and kneaded with the flour by controlling the water content.
본 발명에서는 식이섬유 소재를 분쇄하여 사용한다. 이 과정을 통해 식이섬유 소재들이 잘게 분쇄되기 때문에 원하는 형태로 성형하기 용이해진다. 또한 나물이나 야채와 같이 부피가 큰 식재료로 인한 이물감이 적어지기 때문에 특히 이들 식재료를 기피하는 어린이들에게 효과적이다. 이때 분쇄된 입자의 크기가 5메시(mesh) 보다 크면 성형 용이성이 떨어지게 되고 작은 크기의 과자를 제조할 때 비빔밥의 식재료들이 골고루 포함되기 어려워지는 문제가 있으며, 입자의 크기를 100메시 보다 작게 하더라도 효과의 차이가 크지 않기 때문에, 분쇄물의 입자 크기는 5 내지 100메시가 되도록 하는 것이 바람직하다. 이에 따라, 보다 바람직하게는 50 내지 70메시로 분쇄하는 것이 좋고, 가장 바람직하게는 약 60메시로 하는 것이 좋다.In the present invention, the dietary fiber material is pulverized and used. Through this process, the dietary fiber materials are finely pulverized, which makes it easy to form into the desired shape. It is especially effective for children who avoid these ingredients because they are less susceptible to bulky ingredients such as herbs and vegetables. In this case, when the size of the ground particles is larger than 5 mesh, the easiness of molding is lowered, and there is a problem that the ingredients of bibimbap are difficult to be uniformly contained when producing small sized sweets. Even if the size of the particles is made smaller than 100 mesh The particle size of the pulverized product is preferably 5 to 100 mesh. Accordingly, it is more preferable to pulverize to 50 to 70 mesh, and most preferably to make about 60 mesh.
식이섬유 소재 자체에 수분이 포함되어 있기 때문에 그대로 첨가하게 되면 최종 제조된 과자의 수분함량이 너무 높아져 쉽게 부패할 수 있다는 문제가 있다. 또한 반죽을 하였을 경우 반죽 내의 수분이 지나치게 많아져 과자를 제조하였을 경우 바삭함이 적어 식감이 떨어지게 된다. 이를 위해 굽는 과정에서 보다 높은 온도 또는 긴 시간을 사용하여 과자의 수분함량을 줄이는 방법을 생각해볼 수는 있으나, 이 경우 식이섬유 소재 이외의 다른 재료들이 탄화되어 먹을 수 없거나 풍미가 심하게 낮아질 수 있다. 또한 수분함량이 너무 낮을 경우 굽는 과정에서 다른 재료에 비해 식이섬유 소재가 쉽게 탄화되는 문제가 있다. 이 밖에도 최종 제조된 과자의 풍미를 높이기 위하여 본 발명에서 제시하는 수분함량을 따르는 것이 바람직하다.Since the dietary fiber material itself contains moisture, if it is added as it is, there is a problem that the moisture content of the final produced cake becomes too high and it can be easily decayed. Also, when the dough is kneaded, the moisture in the dough becomes excessively large, so that when the dough is made, the texture becomes less due to less crispness. For this purpose, it is possible to consider a method of reducing the moisture content of cookies by using a higher temperature or a longer time in the baking process, but in this case, materials other than dietary fiber materials may be carbonized, and they may not be eaten or the flavor may be significantly lowered. Also, when the moisture content is too low, there is a problem that the dietary fiber material is easily carbonized as compared with other materials in the baking process. In addition, it is preferable to follow the moisture content of the present invention in order to increase the flavor of the final prepared confection.
본 발명의 과자 제조방법에 있어서, 곡분으로는 쌀가루와 밀가루를 사용하는 것이 바람직하다. 제조된 과자의 조직감 등 풍미를 높이기 위하여 쌀가루를 사용할 경우 쌀가루 100중량부에 수분함량이 조절된 식이섬유 소재 분쇄물을 20 내지 80중량부로 혼합하는 것이 바람직하며, 밀가루의 경우 밀가루 100중량부에 수분함량이 조절된 식이섬유 소재 분쇄물을 5 내지 20중량부로 혼합하는 것이 바람직하다. 보다 바람직하게는 쌀가루 100중량부에 수분함량이 조절된 식이섬유 소재 분쇄물을 30 내지 50중량부로 혼합하는 것이 좋고, 밀가루 100중량부에 수분함량이 조절된 식이섬유 소재 분쇄물을 5 내지 20중량부로 혼합하는 것 좋다.In the method of manufacturing a cookie according to the present invention, it is preferable to use rice flour and wheat flour as the flour. When the rice flour is used in order to increase the flavor, such as the texture of the cookies, it is preferable to mix 20 to 80 parts by weight of pulverized fiber material whose moisture content is controlled in 100 parts by weight of rice flour. In the case of wheat flour, It is preferable to mix 5 to 20 parts by weight of pulverized fiber material whose content is controlled. More preferably, 100 parts by weight of the rice flour is mixed with 30 to 50 parts by weight of pulverized fiber material whose moisture content is controlled, and 100 parts by weight of wheat flour is mixed with 5 to 20 parts by weight of pulverized fiber material whose moisture content is controlled. It is good to blend in part.
본 발명의 과자 제조방법에 있어서, 제조된 과자의 풍미를 높이기 위해서 식이섬유 소재 분쇄물과 곡분 이외에 부재료를 더 첨가하여 과자를 제조하는 것이 바람직하며, 이때 부재료는 식용유(참기름 등), 버터, 마가린, 다시다, 고추장, 설탕, 소금, 분유, 계란노른자, 돼지고기, 소고기 등을 사용할 수 있다. 부재료는 a)단계에서 식이섬유 소재를 분쇄하기 전 또는 분쇄 이후 수분함량을 조절하기 전, b)단계에서 반죽하기 전에 첨가할 수 있으나, 계란노른자, 돼지고기, 소고기와 같은 단백질 소재는 b)단계에서 반죽하기 전에 첨가하는 것이 바람직하다. 부재료는 반죽 이전 혼합물의 총중량을 기준으로 30중량%가 넘지 않도록 하는 것이 바람직하며, 20 내지 30중량%가 되도록 첨가하는 것이 좋다. 부재료의 첨가량이 너무 많아지면 반죽 이전 혼합물에서 식이섬유 소재의 비율이 상대적으로 감소하기 때문에 제조된 과자의 식이섬유 함량이 적어지고 조직감이 너무 단단해 질 수 있다.In the method of manufacturing a confectionery of the present invention, it is preferable to add a supplementary material in addition to the pulverized product of dietary fiber material and crumb to increase the flavor of the produced confectionery. In this case, the supplementary material may be edible oil (sesame oil, , Red pepper paste, sugar, salt, milk powder, egg yolk, pork, beef, and the like. The ingredient may be added before kneading the dietary fiber material in step a) or before the moisture content is controlled in the b), but on the protein material such as egg yolk, pork and beef b) It is preferable to add it before kneading. The amount of the material is preferably not more than 30% by weight, preferably 20 to 30% by weight based on the total weight of the pre-kneaded mixture. If the amount of the additive is too large, the proportion of the dietary fiber material in the pre-dough mixture is relatively decreased, so that the dietary fiber content of the prepared cookies may be decreased and the texture may become too hard.
성형과정을 거친 다음 굽는 과정을 거치면 과자를 완성할 수 있는데, 본 발명의 과자는 기존의 다른 과자와는 달리 식이섬유 소재 즉, 식물성 식재료가 다량 함유되어 있기 때문에, 굽는 과정의 조건을 적절하게 조절할 필요가 있다. 이에 따라 굽는 온도는 140 내지 200℃로 하는 것이 바람직하며, 굽는 시간은 10 내지 20분으로 하는 것이 바람직하다. 굽는 온도 및 시간을 과다하게 실시할 경우 식이섬유 소재가 탄화될 수 있고, 너무 낮은 온도 또는 짧은 시간 실시할 경우 과자의 수분함량이 지나치게 높아 유통과정이나 보관 중 쉽게 부패할 수 있다. 또한 굽는 조건에 따라 과자의 식감이 달라지기 때문에 적절한 식감을 위해서도 상기와 같은 온도 및 시간 조건에 따르는 것이 바람직하다. 이에 따라, 보다 바람직하게는 150 내지 190℃에서 13 내지 17분간 굽는 것이 좋고, 가장 바람직하게는 약 170℃에서 15분간 굽는 것이 좋다.
The cookies of the present invention, unlike other conventional confections, contain a large amount of dietary fiber material, i.e., vegetable ingredients, so that the conditions of the baking process can be appropriately adjusted There is a need. Accordingly, the baking temperature is preferably 140 to 200 DEG C, and the baking time is preferably 10 to 20 minutes. Excessive baking temperature and time can lead to carbonization of the dietary fiber material and, if carried out at too low a temperature or for a short period of time, the moisture content of the cake is too high to be easily corrupted during circulation or storage. In addition, since the texture of the cookies varies depending on the baking conditions, it is preferable that the temperature and time conditions are as described above for the proper texture. Accordingly, it is more preferable to bake at 150 to 190 캜 for 13 to 17 minutes, and most preferably to bake at about 170 캜 for 15 minutes.
본 발명에 따르면 채소나 산채의 식이섬유 및 각종 영양성분이 다량 함유되어 있어 건강에 매우 유익하며 기존 과자의 단조로운 맛에서 벗어난 매우 우수한 풍미를 갖는 과자를 제조할 수 있다.According to the present invention, since a large amount of dietary fibers and various nutrients are contained in vegetable or alive, it is possible to produce a confectionery having a very good flavor that is very beneficial to health and deviates from the monotonous taste of existing confectionery.
본 발명에 따른 과자는 영양성분 및 식이섬유로 인해 간편한 식사대용으로도 즐길 수 있을 뿐만 아니라 비만 걱정없이 즐길 수 있고, 다이어트 식품으로도 활용할 수 있다.
The snack according to the present invention can be enjoyed not only as a simple meal substitute due to nutritional ingredients and dietary fiber, but also as a diet food without worrying about obesity.
도 1은 본 발명의 일실시예에 따른 비빔밥 쌀과자의 제조과정을 나타낸 블록도이다.
도 2은 본 발명의 일실시예에 따른 비빔밥 밀과자의 제조과정을 나타낸 블록도이다.
도 3은 쌀가루와 식이섬유 소재의 배합비별 제조된 과자의 조직감(경도)을 나타낸 그래프이다.
도 4는 쌀가루만을 사용하여 제조한 쌀과자와 본 발명의 일실시예에 따라 제조된 비빔밥 쌀과자를 촬영한 사진이다.
도 5는 밀가루와 식이섬유 소재의 배합비별 제조된 과자의 조직감(경도)을 나타낸 그래프이다.FIG. 1 is a block diagram illustrating a process for manufacturing a rice biscuit rice cake according to an embodiment of the present invention.
FIG. 2 is a block diagram illustrating a process for manufacturing a bibimbap mill according to an exemplary embodiment of the present invention. Referring to FIG.
Fig. 3 is a graph showing the texture (hardness) of the cookies prepared according to the blending ratio of the rice flour and the dietary fiber material.
FIG. 4 is a photograph of rice confectionery produced using only rice flour and bibimbap rice confectionery prepared according to an embodiment of the present invention.
FIG. 5 is a graph showing the texture (hardness) of the cookies prepared according to the blending ratio of wheat flour and dietary fiber material.
이하, 실시예를 통하여 본 발명을 더욱 상세히 설명하기로 한다. 이들 실시예는 단지 본 발명을 예시하기 위한 것이므로, 본 발명의 범위가 이들 실시예에 의해 제한되는 것으로 해석되지는 않는다.
Hereinafter, the present invention will be described in more detail with reference to Examples. These embodiments are only for illustrating the present invention, and thus the scope of the present invention is not construed as being limited by these embodiments.
실시예 1. 쌀가루와 비빔밥 소재를 이용한 과자(비빔밥 쌀과자) 제조Example 1. Production of sweets (rice biscuit rice cake) using rice flour and bibimbap material
1-1. 쌀가루 제조1-1. Manufacture of rice flour
1) 수침 : 쌀을 8 ~ 12시간 수침한다.1) Soaking: Soak rice for 8 ~ 12 hours.
2) 세척 : 깨끗한 상수도 물로 2 ~ 3회 세척한다.2) Washing: Clean 2 ~ 3 times with clean tap water.
3) 여과 : 세척한 쌀 중의 물을 제거한다.3) Filtration: Remove the water from the washed rice.
4) 분쇄 : 압축식 롤밀을 이용하여 분쇄한 뒤 쌀가루를 얻는다.
4) Grinding: Crushing is performed using a compression type roll mill to obtain rice flour.
1-2. 식이섬유 소재 준비1-2. Preparation of dietary fiber materials
1) 세절 : 표 1과 같은 배합비로 배추, 무, 숙주, 콩나물, 당근, 부추, 호박, 가지, 대파, 양파, 마늘, 생강을 분쇄하기 좋게 세절한다.1) Seeds: Cut the cabbage, radish, host, bean sprouts, carrots, leek, pumpkin, eggplant, onion, garlic and ginger three times in the same ratio as shown in Table 1.
2) 분쇄 : 세절 후 분쇄기로 60메시(mesh) 정도의 크기로 분쇄한다.2) Pulverization: After pulverization, pulverize to a size of about 60 mesh with a pulverizer.
3) 수분함량 조절 : 분쇄된 식이섬유 소재에 부재료인 식용유, 다시다, 고추장을 표 1의 배합비대로 넣고 가열하여 수분함량을 40% 정도로 만든다.3) Moisture Content Control: Add the cooking oil, red pepper paste, and red pepper paste, which are the minor ingredients, to the pulverized dietary fiber material in the mixing ratio of Table 1 and heat it to make the moisture content to about 40%.
1-3. 반죽1-3. dough
표 2와 같은 배합비로 반죽통에 쌀가루와 고춧가루를 먼저 넣고 잘 혼합한 후 상기 1-2에서 준비된 식이섬유 소재(부재료 일부 함유), 계란노른자, 버터, 설탕, 분유를 넣고 10분간 반죽한다.Add rice flour and red pepper powder to the kneader at a mixing ratio as shown in Table 2, mix well, and then add the dietary fiber materials (containing a part of the ingredients), egg yolk, butter, sugar and milk powder prepared in 1-2 above and knead for 10 minutes.
1-4. 성형1-4. Molding
상기 1-3의 반죽으로 쌀 과자 모양을 내어 성형하되 두께를 2 ~ 3mm 정도로 얇게 성형한다.
The above-mentioned dough 1-3 is molded by taking out the shape of rice cake, and the thickness is thinly formed to about 2 to 3 mm.
1-5. 굽기1-5. roast
오븐실내의 온도를 상단 170℃, 하단 160℃로 조절하여 성형된 쌀 과자를 넣고 15분간 굽는다.
Adjust the temperature of the oven interior to 170 ° C at the top and 160 ° C at the bottom, and then add the molded rice cakes and bake for 15 minutes.
실시예 2. 밀가루와 비빔밥 소재를 이용한 과자(비빔밥 밀과자) 제조Example 2. Production of sweets (bibimbap wheat cake) using flour and bibimbap material
상기 실시예 1과 동일하게 하되, 쌀가루 대신 밀가루를 사용하며 반죽 시 표 3과 같은 배합비에 따라 제조한다.The flour was used in the same manner as in Example 1, except that flour was used instead of rice flour.
실험예 1. Experimental Example 1
20 ~ 60세의 지원자를 대상으로 상기 과자의 관능성을 평가하였다. 평가항목은 맛, 조직감, 냄새, 색으로 하였으며, 각 항목에 대해 5점 척도를 사용하여 평가하도록 하였다.
The applicants of 20 to 60 years old were evaluated for their functionalities. The items were evaluated by taste, texture, smell, color, and each item was evaluated using a 5-point scale.
1-1. 쌀가루와 비빔밥 소재를 이용한 과자 평가1-1. Sweets evaluation using rice flour and bibimbap material
각각 쌀가루와 식이섬유 소재의 비율을 100:0, 8:2, 7:3, 6:4로 사용하여 제조한 과자와 밀가루 100%를 사용한 과자를 비교 평가하였다.The ratio of rice flour to dietary fiber was 100: 0, 8: 2, 7: 3 and 6: 4, respectively.
쌀과자에 비빔밥 소재인 식이섬유 소재(특히, 나물류)가 함유됨으로 인해 조직의 경도(Hardness)가 감소하는데, 특히 혼합비가 7:3인 과자가 쌀가루만을 사용한 과자보다 약 50% 감소하였다.The hardness of the tissue decreased due to the inclusion of bibimbap material (especially, herb) in rice cookies. Especially, the sweets with 7: 3 mixing ratio were reduced by about 50% compared with the sweets using only rice flour.
쌀가루와 식이섬유 소재 혼합비별 과자의 관능평가에서 식이섬유 소재의 첨가로 인해 식미가 개선되는 것으로 나타났으며, 이 중에서도 쌀가루와 식이섬유 소재의 혼합비가 7:3일 때 가장 좋은 평가를 받았다.In the sensory evaluation of rice flour and dietary fiber mixture, the addition of dietary fiber improves the taste. Among them, rice flour and dietary fiber were best evaluated when the mixture ratio was 7: 3.
(쌀가루 : 식이섬유 소재)Compounding ratio (weight)
(Rice flour: dietary fiber material)
※ 매우 좋다: 5, 좋다: 4, 보통: 3, 나쁘다: 2, 매우 나쁘다: 1.
※ Very good: 5, Good: 4, Moderate: 3, Bad: 2, Very bad: 1.
1-2. 밀가루와 비빔밥 소재를 이용한 과자 평가1-2. Sweets evaluation using flour and bibimbap material
각각 밀가루와 식이섬유 소재의 비율을 100 : 0, 85 : 15, 82.5 : 17.5, 80 : 20, 77.5 : 22.5로 사용하여 제조한 과자를 비교 평가하였다.The sweets made by using the ratio of flour and dietary fiber as 100: 0, 85: 15, 82.5: 17.5, 80: 20, 77.5: 22.5 were compared and evaluated.
밀가루에 비빔밥 소재인 식이섬유 소재(특히, 나물류)가 함유됨으로 인해 조직의 경도(Hardness)가 감소하는데, 특히 식이섬유 소재가 20% 이상인 경우 경도가 급격히 떨어지는 것을 알 수 있다.The hardness of the tissue is reduced due to the inclusion of dietary fiber material (especially herb) in the flour. Especially, when the dietary fiber material is 20% or more, the hardness is drastically decreased.
밀가루와 식이섬유 소재 혼합비별 과자의 관능평가에서 식이섬유 소재의 첨가로 인해 식미가 개선되는 것으로 나타났으며, 이 중에서도 밀가루와 식이섬유 소재의 혼합비가 82.5 : 17.5일 때 가장 좋은 평가를 받았다.In the sensory evaluation of wheat flour and dietary fiber mixture, the addition of dietary fiber material resulted in the improvement of the taste. Among them, wheat flour and dietary fiber mixture ratio were best evaluated at 82.5: 17.5.
(밀가루 : 식이섬유 소재)Compounding ratio (weight)
(Wheat flour: dietary fiber material)
※ 매우 좋다: 5, 좋다: 4, 보통: 3, 나쁘다: 2, 매우 나쁘다: 1.
※ Very good: 5, Good: 4, Moderate: 3, Bad: 2, Very bad: 1.
Claims (1)
곡분 또는 전분 100중량부에 수분함량이 조절된 식이섬유 소재 분쇄물 5 내지 80중량부를 혼합하고 반죽 및 성형하는 단계; 및
성형한 반죽을 굽는 단계;를 포함하는 과자 제조방법.
Three or more dietary fiber materials selected from the group consisting of Chinese cabbage, radish, carrot, lettuce, spinach, bean sprouts, host herb, bellflower, leek, zucchini, eggplant, onion, garlic, Milling and adjusting the moisture content to 30 to 50% by weight;
Mixing 5 to 80 parts by weight of the pulverized fiber material whose moisture content is controlled in 100 parts by weight of cereal powder or starch, kneading and molding the mixture; And
And baking the molded dough.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020130149602A KR20150065195A (en) | 2013-12-04 | 2013-12-04 | Manufacturing method of snack added Bibimbab Ingredient |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020130149602A KR20150065195A (en) | 2013-12-04 | 2013-12-04 | Manufacturing method of snack added Bibimbab Ingredient |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20150065195A true KR20150065195A (en) | 2015-06-15 |
Family
ID=53504159
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020130149602A KR20150065195A (en) | 2013-12-04 | 2013-12-04 | Manufacturing method of snack added Bibimbab Ingredient |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20150065195A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106561960A (en) * | 2016-11-14 | 2017-04-19 | 济南大学 | Preparation method for sugar-processed ginger slice |
| CN107410646A (en) * | 2017-08-23 | 2017-12-01 | 济南大学 | A kind of preparation method of auxotype ginger preserved fruit |
-
2013
- 2013-12-04 KR KR1020130149602A patent/KR20150065195A/en not_active Application Discontinuation
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106561960A (en) * | 2016-11-14 | 2017-04-19 | 济南大学 | Preparation method for sugar-processed ginger slice |
| CN107410646A (en) * | 2017-08-23 | 2017-12-01 | 济南大学 | A kind of preparation method of auxotype ginger preserved fruit |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101087810B1 (en) | Sweet-potato containing bread of method | |
| KR101992212B1 (en) | Manufacturing method of nutritious dumpling | |
| KR101698330B1 (en) | Method for producing rice steamed bread comprising edible insect | |
| KR101634364B1 (en) | Bread including seaweeds and method for producing thereof | |
| KR101300547B1 (en) | Manufacturing method of crunchable doughnut | |
| KR101052351B1 (en) | Parched rice cake composition and manufacturing method thereof | |
| KR102024235B1 (en) | Manufacturing method of paste compisition for roasted sweet potato castella | |
| JP2013252061A (en) | Food containing meat grain and/or meat powder and method of manufacturing the same | |
| KR20150128249A (en) | Manufacture method of rice noodles with the crust of overcooked rice | |
| KR20150065195A (en) | Manufacturing method of snack added Bibimbab Ingredient | |
| KR20200050605A (en) | Method for manufacture of powered food for a substitute food and Powered food for a substitute food manufactured therefrom | |
| KR101904342B1 (en) | process for preparing stir-fried rice cake with garlic sauce | |
| KR102249168B1 (en) | Manufacturing method of pastry containing mugwort | |
| KR102139707B1 (en) | Process for preparing sweet potato noodel | |
| KR20140121028A (en) | Steamed rice-cake and manufacturing method thereby | |
| KR102074256B1 (en) | Method for manufacturing bread | |
| KR20110083323A (en) | Rice cutlet and manufacturing method thereof | |
| KR20170135096A (en) | Pancake manufacturing method | |
| KR20110109320A (en) | Manufacturing method for rice, bread, tteokgalbi | |
| KR101871971B1 (en) | Jujube rice cutlet | |
| KR20210038067A (en) | Method for Manufacturing 2 stages aging chestnut bread and chestnut bread manufactured by the same | |
| KR102117625B1 (en) | Vegetable bread including Dropwort and preparation method thereof | |
| KR102587559B1 (en) | Manufacturing method for noodle without addition wheat flour | |
| KR101319581B1 (en) | Processed meat foods using rice cake and method thereof | |
| KR102618394B1 (en) | Manufacturing Method of Dough for Noodle Soup |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E601 | Decision to refuse application |