KR20170019711A - Laver snack and prepartion method thereof - Google Patents

Abstract

An embodiment of the present invention includes a first support layer made of roast, a nutrient layer disposed on the first support layer, and a second support layer made of roast disposed on the nutrient layer, wherein the nutrient layer comprises almonds, sesame seeds, And red barley (Hong Kong).

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a sweet pastry,

The present invention relates to a sweets and a manufacturing method thereof, and more particularly, to a sweets containing steaming and nutritional ingredients and a method for producing such sweets.

Laver is a red flora, a seaweed with a purple neck purple. Kim is also called seaweed, and grows like a moss on the reef of the sea. Kim's body is oval shaped like a long elliptical shape or line, wrinkled on the edge of body, upper part is reddish brown and lower part is greenish blue.

Kim contains large amounts of protein compared to other seaweeds and contains amino acids such as alanine, aspartic acid, glutamic acid and glycine. Kim is known as a health food containing a large amount of dietary fiber, and it is known that it contains nutrients that are effective for inhibiting adult diseases, skin beauty, and preventing cancer.

As an edible method of kim, there are kimchi, kimbap, kim gomyeong, kimbugak, and so on.

In addition to these traditional methods of edible kimchi, methods for preparing edible kimchi using snacks or cookies using kimchi have recently been studied.

One embodiment of the present invention is to provide a sweet pastry having excellent taste and nutrition.

Another embodiment of the present invention is to provide a method of manufacturing a sweets having excellent taste and nutrition.

One embodiment of the present invention is a method of manufacturing a semiconductor device, comprising: a first supporting layer made of fired; A nutrient layer disposed on the first support layer; And a second support layer of laver disposed on the nutrient layer, wherein the nutrient layer comprises at least one of almonds, sesame seeds, black rice, and red barley.

The content of the almonds may be 5 to 35 wt%, the sesame may be 15 to 35 wt%, the black rice may be 0 to 40 wt%, and the red barley may be 0 to 40 wt% based on the total weight of the cookie .

Alternatively, the black rice may be contained in an amount of 5 to 40% by weight and the red barley may be contained in an amount of 5 to 40% by weight based on the total weight of the cookie.

The nutrient layer may further comprise at least one of sugar, maltose, and salt

The nutrient layer may further include at least one of white rice, peanut, walnut, raisin, dried bananas, dried apple, dried mango, dried fig, cheese, shrimp, anchovy and squid.

At least one of the first support layer and the second support layer may include at least one of sugar, maltose, and salt.

The nutrient layer may have a thickness of 2 to 5 mm.

According to another embodiment of the present invention, there is provided a method of manufacturing a cooked rice cake, comprising the steps of: forming a cookie sheet by disposing a nutrient layer between a first support layer made of roast and a second support layer made of roast; Pressing the cookie sheet; Drying the pressed cookie sheet first; And a step of cutting the primary dried dried confectionery sheet to form sweets, wherein the nutrition layer comprises at least one of almonds, sesame, black rice and red barley .

The content of the almonds may be 5 to 35 wt%, the sesame may be 15 to 35 wt%, the black rice may be 0 to 40 wt%, and the red barley may be 0 to 40 wt% based on the total weight of the cookie .

Alternatively, the black rice may be contained in an amount of 5 to 40% by weight and the red barley may be contained in an amount of 5 to 40% by weight based on the total weight of the cookie.

The nutrient layer may further comprise at least one of sugar, maltose, and salt.

The nutrient layer may further include at least one of white rice, peanut, walnut, raisin, dried bananas, dried apple, dried mango, dried fig, cheese, shrimp, anchovy and squid.

The method may further include disposing at least one of sugar, maltose, and salt in at least one of the first support layer and the second support layer.

The primary drying step is a hot air drying step.

The primary drying step may be performed at a temperature of 250 ° C.

According to one embodiment of the present invention, the sweets are excellent in taste and nutrition and excellent in texture.

1 is a perspective view of a cookie according to a first embodiment of the present invention.
2 is a perspective view of a cookie according to a second embodiment of the present invention.
3 is a perspective view of a cookie according to a third embodiment of the present invention.

Hereinafter, the present invention will be described in more detail.

While the invention is susceptible to various modifications and alternative forms, specific embodiments thereof are shown by way of example in the drawings and will herein be described in detail. However, the scope of the present invention is not limited to these specific embodiments. It is to be understood that all changes, equivalents, or alternatives falling within the spirit and scope of the present invention are included in the scope of the present invention.

In the drawings, each component and its shape may be drawn or exaggerated, and components in an actual product may not be represented and may be omitted. Accordingly, the drawings are to be construed as illustrative of the invention. In addition, components having the same function are denoted by the same reference numerals.

It is to be understood that any layer or element is referred to as being "on" another layer or element means that not only is there any layer or component disposed in direct contact with another layer or component, Quot; and " including "

Whenever a component includes a component, it is understood that the component may include other components, not the exclusion of any other component, unless specifically stated otherwise.

The terms first, second, third, etc. in this specification may be used to describe various components, but such components are not limited by these terms. The terms are used for the purpose of distinguishing one element from another. For example, without departing from the scope of the present invention, the first component may be referred to as a second or third component, and similarly, the second or third component may be alternately named. For example, a component "A" may be expressed as " first A ", " second A "

The terms spatially relative, "below", "beneath", "lower", "above", "upper" Can be used to easily describe the correlation of components to other components. Spatially relative terms should be understood to encompass different directions depending on the method of use, in addition to those shown in the figures. For example, when inverting an article shown in the figures, an element described as being "below" a different element may be placed "above" another element. Thus, the exemplary term "below" can include both downward and upward directions.

Unless defined otherwise, all terms (including technical and scientific terms) used herein may be used in a sense commonly understood by one of ordinary skill in the art to which this invention belongs. Also, commonly used predefined terms are not over-interpreted unless explicitly defined otherwise.

In order to clearly illustrate the present invention, parts not related to the description are omitted, and the same or similar components are denoted by the same reference numerals throughout the specification.

Hereinafter, a first embodiment of the present invention will be described with reference to FIG. 1 is a perspective view of a cookie 101 according to a first embodiment of the present invention.

1, the cookie 101 according to the first embodiment of the present invention includes a first support layer 110 made of a roast, a nutrition layer 210 disposed on the first support layer 110, And a second support layer 120 made of fumed material disposed on the nutrient layer 210.

The nutrition layer 210 includes at least one of almonds, sesame, black rice and red barley.

Almonds are representative nuts, rich in unsaturated fatty acids, and rich in vitamin E, iron and calcium.

Almonds are native to the Middle East, belonging to the rosewood and cherry blossoms. It is a dicotyledonous plant, and the skin of the pulp is wrinkled. The seeds from the trees are usually almonds that people know, usually thought of as nuts like acorns, but in fact they are like nuclei like peaches and plums. Almond trees are deciduous trees and grow to 4-10 meters. The stem is usually 30cm in diameter, young shoots first, sunlight, and purple. In the second year, it becomes gray. The kanji are called tonsils. Almonds grow in a dry place, and when the fruit is thin, it rips apart and can not be eaten like a peach, but it eats the seeds contained therein. The seeds of the fruit that are opened in the almond tree are also called almonds.

The almonds may be contained in an amount of 5 to 35% by weight based on the total weight of the sweet potatoes (101).

Sesame (sesame) is a year-old seedlings or seeds of sesame seeds of the monocotyledonous plant. Sesame flowers bloom in July-August, light purple on a white background, and run on the axilla of the upper part. Sesame seeds are also known as sesame seeds, sesame seeds, and sesame seeds. Sesame seeds are capsules and have a cylindrical shape with a length of 2-3 cm and contain about 80 seeds. Seeds contain 45-55% oil and 36% protein. In the first embodiment of the present invention, the seed (seed) of sesame is called "sesame seeds ". Sesame seeds are used in various foods and seasonings, especially in Asian cuisine. Also, sesame (seed) is used to squeeze oil, and the remaining oil is used as feed and fertilizer.

The sesame seeds may be contained in an amount of 15 to 35% by weight based on the total weight of the cookie 101.

Black rice, also called black rice, is black, including anthocyanins. Anthocyanins are known to be effective against antioxidants, anti-cancer, and anti-ulcers. Based on the same weight, the anthocyanin content of black rice is more than four times the anthocyanin content of black soybean. The black rice contains a large amount of inorganic salts such as iron, zinc and selenium as well as the vitamin B group. Black rice is known to effectively neutralize free radicals in the body, as well as to prevent heart disease, stroke, adult disease and cancer.

The black rice may or may not be included in the cookie 10. That is, the black rice may be contained in an amount of 0 to 40% by weight based on the total weight of the cookie 10.

However, the embodiment of the present invention is not limited thereto, and the black rice may have an amount of 5 to 40% by weight based on the total weight of the sweets 101.

Barley contains a large amount of dietary fiber, and is said to help control blood sugar. Barley is one of the four major crops in the world. In Korea, rice is the next grain. Barley is used as raw material for barley, barley, barley soup, barley, barley potato, barley makgeolli, barley tea, barley yeast, barley hot pepper paste and beer.

Red barley is also called red barley. Red barley can be made, for example, by fermenting barley with solid fermentation by cultivating red ginseng from red yeast in barley. This fermented barley is reddish, so it is called red barley, or red barley. Red barley is known to be effective for cholesterol, hypertension, diabetes, and osteoporosis.

The red barley may or may not be included in the cookie 10. That is, the red barley may be contained in an amount of 0 to 40% by weight based on the total weight of the cookie 10.

However, the embodiment of the present invention is not limited thereto, and red barley may have an amount of 5 to 40% by weight based on the total weight of the sweets 101.

Hereinafter, the edible ingredient contained in the nutrient layer 210 is referred to as a nutritional ingredient. According to a first embodiment of the present invention, the nutrition layer 210 comprises at least one of almond, sesame, black rice and red barley as nutrients.

Such nutritional components may be used in powder form or in sliced form.

For example, almonds can be used in sliced form. The almond slice may have a thickness of 0.2 to 1 mm.

Sesame seeds may be used as they are in the original form, roasted, or in the form of powder after being roasted. Black rice and red barley can be used in the form of pulverized powder after roasting. Here, the powder of sesame, black rice, or red barley may have a particle size of 2 to 3 mm.

The nutrient layer 210 may further include nutrients other than the nutrients described above.

For example, the nutrient layer 210 may further include grains such as white rice, beans, barley, and the like. The grains are used in the form of a powder having a particle size of 2 to 3 mm.

In addition, the nutrition layer 210 may further include peanuts, walnuts, etc. in addition to almonds as nuts. Nuts can have a sliced shape made from thinly cut pieces. Such a nut slice may have a thickness of 0.2 to 1 mm.

In addition, the nutrient layer 210 may further comprise fruit or dry fruit. Fruit or dried fruit, for example, raisins, dried bananas, dried apples, dried mangoes, and dried figs. The fruit or dry fruit may have a powder form with a particle size of 2 to 3 mm, or a slice form with a thickness of 0.2 to 1 mm.

In addition, the nutrient layer 210 may further include dairy products such as cheese, dried cheese, and the like.

In addition, the nutrient layer 210 may further comprise dried fish. Buildings, for example, shrimp, anchovies and squid. Dried fruits can have a powdery form with a particle size of 2 to 3 mm.

If the nutritional layer 210 is too thin, it is difficult to maintain a snack shape. If the nutrient layer 210 is too thick, it is not easily edible. Thus, the nutrient layer 210 may have a thickness of 2 to 5 mm.

The nutrient layer 210 may be made of a mixture of starch powder, rice flour and saccharides, such as starch powder, rice flour, and saccharides, to allow nutrients to adhere to each other and remain attached to the first support layer 110 and second support layer 120, As shown in FIG.

Sugars include, for example, maltose, syrup, sugar, and the like. Saccharides not only allow nutrients to stick to and attach to each other, but also enhance texture. That is, the saccharide can act as an adhesive and enhance texture.

Also, the nutrient layer 210 may comprise salt.

Specifically, according to the first embodiment of the present invention, the nutrition layer 210 may further comprise at least one of sugar, malt sugar and salt for seasoning. Brown sugar can be used as sugar.

Hereinafter, a second embodiment of the present invention will be described with reference to FIG.

Fig. 2 is a perspective view of the sweets 102 according to the second embodiment of the present invention. Hereinafter, a description of the components already described is omitted to avoid redundancy.

2, the cookie cake 102 according to the second embodiment of the present invention includes a first support layer 110 made of roast, a first seasoning layer 310 disposed on the first support layer 110, A nutrient layer 210 disposed on a first seasoning layer 310 and a second support layer 120 disposed on the nutrient layer 210.

The first seasoning layer 310 enhances the flavor of the cookie 102 and allows the nutrient layer 210 to stably adhere to the first support layer 110. That is, the first seasoning layer 310 serves as an adhesive layer between the nutrient layer 210 and the first support layer 110.

The first seasoning layer 310 comprises at least one of sugar, maltose, and salt. Here, brown sugar can be used as sugar.

If the thickness of the first seasoning layer 310 is small, the adhesion between the nutrient layer 210 and the first supporting layer 110 may be weakened. If the first seasoning layer 310 is too thick, ) May be deteriorated. In consideration of these points, the first seasoning layer 310 has a thickness of 0.1 to 1 占 퐉.

Hereinafter, a third embodiment of the present invention will be described with reference to FIG.

3 is a perspective view of the cookie 103 according to the third embodiment of the present invention.

3, the cookie 103 according to the third embodiment of the present invention includes a first support layer 110 made of frit, a first seasoning layer 310 disposed on the first support layer 110, A cereal layer 210 disposed on a first seasoning layer 310, a second seasoning layer 320 disposed on the nutrient layer 210 and a second seasoning layer 320 disposed on the second seasoning layer 320. [ And a second support layer 120 made of rods disposed on the second support layer 120.

According to a third embodiment of the present invention, the second seasoning layer 320 is disposed between the nutrient layer 210 and the second support layer 120 to enhance the flavor of the cookie 103, To the second support layer 120 in a stable manner. That is, the second seasoning layer 320 serves as an adhesive layer between the nutrient layer 210 and the second support layer 120.

According to a third embodiment of the present invention, the second seasoning layer 320 has the same composition and thickness as the first seasoning layer 310. However, the third embodiment of the present invention is not limited thereto, and the second seasoning layer 320 may have a composition different from that of the first seasoning layer 310 or a different thickness.

The second seasoning layer 320 comprises at least one of sugar, maltose, and salt. In addition, the second seasoning layer 320 has a thickness of 0.1 to 1 mu m.

Hereinafter, a method of manufacturing the sweets 101 according to the first embodiment of the present invention will be described.

First, a nutrient layer 210 is disposed between a first support layer 110 made of a rosin and a second support layer 120 made of a roast, to form a cookie sheet.

The first support layer and the second support layer are made of the same material and can have the same size. The cookie sheet may have the same size as one cookie 101 and may have a size corresponding to that of the plurality of cookies 101 connected to each other. That is, one of the cookie sheets can be cut to form a plurality of cookies 101.

The nutrient layer 210 comprises at least one of almond, sesame, black rice and red barley.

The nutrient layer 210 may be formed by attaching nutrients contained in the nutrient layer 210 to each other and fixing the first nut layer 210 to the first support layer 110 and the second support layer 120, It may further comprise at least one of starch powder, rice flour and saccharide.

For example, nutritional layer 210 may include sugars such as sugar and maltose. This saccharide enhances the flavor of the nutritive layer 210 and allows adhesion between the cereals constituting the nutritive layer 210 to be achieved and also prevents the nutrient layer 210 and the first support layer 110, 210 and the second support layer 120 is facilitated.

The nutrient layer 210 may also include salt. The salt enhances the flavor of the nutritional layer 210.

Specifically, almonds, sesame, maltose, brown sugar, and salt are mixed to prepare nutrient ingredients, and the mixture is spread on a first support layer 110 made of plaster to a thickness of about 3 to 5 mm, The second support layer 120 is disposed to produce a cookie sheet.

The nutrient layer 210 may have a thickness of 2 to 5 mm. In addition, the cereal layer may comprise grain particles having a particle size of from 2 to 3 mm.

Next, squeeze the cookie sheet. At this time, a pressing roller can be used. For example, the cookie sheet can be squeezed by a compression roller including two rolls arranged on both upper and lower sides.

Further, heating can be performed at the step of pressing the cookie sheet. The firing temperature may be adjusted in the range of 60 ° C to 250 ° C.

The first support layer 110, the nutrient layer 210, the second support layer 120, and the nutrient layer 210 may be adhered to each other by such heating. When the nutritional layer 210 contains sugars such as sugar and maltose, such adhesion is facilitated.

Next, the pressed pastry sheet is first dried. The hot air drying method can be used in the primary drying step. That is, according to the fourth embodiment of the present invention, the primary drying step is a hot air drying step.

The step of primary drying, which is a hot air drying step, can be performed at a temperature of about 250 ° C. For drying the cookie sheet, hot air at about 250 ° C may be applied to the cookie sheet.

Next, the first dried dried confectionery sheet is cut. The cookie sheet is cut and the cookie cake 101 is made. A blade may be used for cutting the cookie sheet.

The method may further include a step of secondary drying the sweets formed in the cutting of the cookie sheet. In the secondary drying step, air at room temperature can be used.

That is, air at 20 ° C to 30 ° C may be used for the secondary drying step. This secondary drying is also referred to as cold drying.

Hereinafter, a method of manufacturing the cookie 102 according to the second embodiment of the present invention will be described.

The method of manufacturing the cookie 102 according to the second embodiment of the present invention includes the steps of disposing the first seasoning layer 310 on the first support layer 110 made of roast, Disposing a nutrient layer 210 on the nutrient layer 210, placing a second support layer made of roast on the nutrient layer 210 to form a cookie sheet, pressing the cookie sheet, pressing the cooked cookie sheet 1 A step of car-drying, and a step of cutting the primary dried persimmon sheet.

The first seasoning layer 310 comprises at least one of sugar, maltose, and salt.

The first seasoning layer 310 enhances the flavor of the sweets 102. Sugar, maltose, and the like contained in the first seasoning layer 310 are melted during the pressing process, thereby stably attaching the nutrient layer 210 to the first support layer 110.

Hereinafter, a method of manufacturing the cookie 103 according to the third embodiment of the present invention will be described.

The manufacturing method of the sweets 103 according to the third embodiment of the present invention is different from the manufacturing method of the sweets 102 according to the second embodiment in that before the step of forming the sweets pastes, 120 to the second seasoning layer (320).

Here, the second seasoning layer 320 is disposed toward the nutrient layer 210.

The second seasoning layer 320 has the same composition and the same thickness as the first seasoning layer.

Hereinafter, a production example of the sweets will be described. The cookies can be made with the following composition. The content is expressed as the weight percentage of each component with respect to the total weight of the cookie sweets.

≪ Preparation Example 1 >

According to the content ratio shown in Table 1, almond sandwich sweets are produced.

ingredient Content (% by weight) almond 32.49 Sesame 32 Maltose 20 Kim 13.30 Brown sugar 2.20 Salt 0.01

Almonds are used in sliced state. Sesame roasted sesame seeds are used.

The nutrient ingredients were mixed with almonds, sesame, maltose, brown sugar, and salt, and the mixture was spread on the kim (first support layer) to a thickness of about 3 to 5 mm. A cookie sheet is manufactured. The thus-prepared pastry sheet is squeezed, dried, and then cut to prepare a sweets.

The sweets can have a size of 2 to 5 cm in width and 3 to 7 cm in length.

≪ Preparation Example 2 >

According to the content ratio shown in Table 2, black rice sandwich sweets are produced.

ingredient Content (% by weight) Black rice 37.31 Sesame 21 Maltose 20 Kim 13.30 almond 6.18 Brown sugar 2.20 Salt 0.01

Black rice and sesame are roasted. That is, roasted black rice and roasted sesame seeds are used. Roasted black rice may be used in a pulverized state so that the particle size is about 2 mm.

Almonds are used in sliced state.

(Second support layer) on the surface of a kimchi (first support layer) to a thickness of about 3 to 5 mm, and then, To prepare a cookie sheet. The thus-prepared pastry sheet is squeezed, dried, and then cut to prepare a sweets.

≪ Preparation Example 3 > Red barley sandwich &

According to the content ratio shown in Table 3, red barley sandwich sweets are prepared.

ingredient Content (% by weight) Red barley 37.31 Sesame 21 Maltose 20 Kim 13.30 almond 6.18 Brown sugar 2.20 Salt 0.01

Red barley and sesame are roasted. That is, roasted red barley and roasted sesame seeds are used. Roasted red barley may be used in a pulverized state so that the particle size is about 2 mm.

Almonds are used in sliced state.

The nutrient ingredients are mixed with red barley, sesame, maltose, almond, brown sugar, and salt, and the mixture is spread on the kim (first support layer) to a thickness of about 3 to 5 mm. To prepare a cookie sheet. The thus-prepared pastry sheet is squeezed, dried, and then cut to prepare a sweets.

110: first support layer
120: second support layer
210: nutrient layer
310: 1st season
320: second season

Claims (10)

A first support layer made of frit;
A nutrient layer disposed on the first support layer; And
And a second support layer of roots disposed on the nutrient layer,
Wherein the nutrient layer comprises at least one of almond, sesame, black rice and red barley,
Wherein the almonds are contained in an amount of 5 to 35% by weight, the sesame is contained in an amount of 15 to 35% by weight, the black rice is contained in an amount of 0 to 40% by weight, and the red barley is contained in an amount of 0 to 40% by weight. The cookie of claim 1, wherein the nutrient layer further comprises at least one of sugar, maltose, and salt. The cookie according to claim 1, wherein the nutrient layer further comprises at least one of white rice, peanut, walnut, raisins, dried bananas, dried apple, dried mango, dried fig, cheese, shrimp, anchovy and squid. The sweets of claim 1, wherein at least one of the first support layer and the second support layer comprises at least one of sugar, malt sugar, and salt. The cookie according to claim 1, wherein the nutrient layer has a thickness of 2 to 5 mm. Disposing a nutrient layer between a first support layer made of fried and a second support layer made of fried rice to form a cookie sheet;
Pressing the cookie sheet;
Drying the pressed cookie sheet first; And
And cutting the pre-dried pastry sheet to form sweets,
Wherein the nutrient layer comprises at least one of almond, sesame, black rice and red barley,
Wherein the almonds are contained in an amount of 5 to 35 wt%, the sesame is contained in an amount of 15 to 35 wt%, the black rice is contained in an amount of 0 to 40 wt%, and the red barley is contained in an amount of 0 to 40 wt% Way. 7. The method of claim 6, wherein the nutrient layer further comprises at least one of sugar, maltose, and salt. The method of claim 6, wherein the nutrient layer further comprises at least one of white rice, peanut, walnut, raisin, dried bananas, dried apple, dried mango, dried fig, cheese, shrimp, anchovy and squid. [7] The method according to claim 6, wherein the primary drying step is a hot air drying step. [7] The method according to claim 6, wherein the primary drying step is performed at a temperature of 250 [deg.] C.

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