公开(公告)号：KR101439094B1

公开(公告)日：2014-09-12

申请号：KR1020130028618

申请日：2013-03-18

Applicant: 강원대학교산학협력단 ,  영농조합법인 산골농장

Inventor： 윤원병 ,  이옥환 ,  장용진 ,  장선민 ,  이윤주 ,  김단비

IPC: A23G3/48 ,  A21D10/00 ,  A21D13/08

CPC classification number: A23G3/48 ,  A21D13/80 ,  A23G2200/14 ,  A23L19/19 ,  A23L33/10

Abstract: The present invention relates to a cookie to which Jerusalem artichoke powder having an antioxidant activity is added, and a method for manufacturing the same. In particular, the cookie is manufactured by using a cookie composition in which wheat flour, the Jerusalem artichoke powder, and sugar are mixed at a predetermined ratio. The wheat flour, the Jerusalem artichoke powder, and the sugar are mixed at a weight ratio of 1:1:1.4-2.8:1:1.4 and are added into the cookie composition. According to the method for manufacturing the cookie of the present invention, the cookie is manufactured by adding the Jerusalem artichoke powder having various physiological activities into the cookie composition; and an amount of the Jerusalem artichoke powder added into the cookie composition is optimized so as to provide the cookie having excellent sensory properties and excellent quality. The cookie of the present invention manufactured by the method has an excellent antioxidant activity and thus can satisfy consumers` preferences for taste, smell, and texture. Moreover, the cookie is health-functional.

Abstract translation: 本发明涉及添加了具有抗氧化活性的菊芋粉的饼干及其制造方法。 特别地，通过使用小麦粉，菊芋粉和糖以预定比例混合的饼干组合来制造饼干。 将小麦粉，菊芋粉和糖以1：1：1.4-2.8：1：1.4的重量比混合，并加入到饼干组合物中。 根据本发明的饼干的制造方法，通过将具有各种生理活性的朝鲜蓟粉添加到饼干组合物中来制造饼干; 并且将添加到曲奇饼组合物中的菊芋粉末的量进行了优化，以提供具有优异感官特性和优良品质的饼干。 通过该方法制造的本发明的饼干具有优异的抗氧化活性，因此可以满足消费者对味道，气味和质地的偏好。 此外，该cookie是健康功能。