WONKWANG HEALTH SCIENCE COLLEGE UNIVERSTY -INDUSTRY COOPERATION FOUNDATION;원광보건대학교 산학협력단
发明人:
KIM, HYUN YOUNG,김현영
申请号：
KR1020180013318
公开号：
KR1020190093913A
申请日:
2018.02.02
申请国别(地区):
KR
年份:
2019
代理人:
摘要：
The present invention relates to functional food prepared by using Protaetia brevitarsis, and more specifically, to a Protaetia brevitarsis cookie made by adding Protaetia brevitarsis powder and sweet pumpkin powder. A preparation method of the Protaetia brevitarsis cookie comprises the steps of: putting 18.63 parts by weight of unsalted butter left at a room temperature into a bowl； stirring the mixture with a bubbler； when the mixture is turned into a cream state, putting 11.64 parts by weight of white sugar to whip the mixture up until the sugar is dissolved； and when the mixture becomes pale, adding 20.95 parts by weight of whole egg in small portions to whip the mixture up； mixing 46.57 parts by weight of sieved Korean wheat weak flour, 1.16 parts by weight of Protaetia brevitarsis powder, 0.46 part by weight of sweet pumpkin powder, 0.46 part by weight of baking powder, 0.04 part by weight of an orange flavor, 0.04 part by weight of baked salt with butter and cream-enriched paste to produce dough, wherein kneading should be avoided； wrapping the dough in a plastic wrap and aging the same in a refrigerator for 30 minutes； dividing the dough by 25 g to produce round dough； placing the dough on a coated pan and making the same into a circle having the diameter of 6 cm by pressing the same with a palm； placing sliced almonds on the circular dough； baking the topped cookie dough for about 20 minutes in an oven preheated to 165°C； and cooling the baked cookies down on a cooling screen. According to the present invention, cookies including Protaetia brevitarsis with various pharmacological actions can be easily available to men and women of all ages.본 발명은 꽃벵이를 이용하여 제조되는 기능성 식품에 관한 것으로서 보다 상세하게는, 꽃벵이 분말, 단호박 분말을 첨가하여 만든 꽃벵이 쿠키에 관한 것으로서, 실온에 둔 무염버터 18.63 중량부를 볼에 넣고 거품기로 저어 크림 상태로 만들어 지면 백설탕 11.64 중량부를 넣고 설탕이 녹을 때까지 휘핑하다가 미색이 되면 전란 20.95 중량부를 조금씩 나누어 넣으며 휘핑한다. 풍부한 크림 상태로 된 버터크림 반죽에 체에 친 우리밀박력분 46.57 중량부, 꽃벵이 분말 1.16 중량부, 단호박 분말 0.46 중량부, 베이킹파우더 0.46 중량부, 오렌지향 0.04 중량
