KR100980432B1 - A method for preparing a cookie which is filled with rice-cake and enrobed with chocolate - Google Patents
A method for preparing a cookie which is filled with rice-cake and enrobed with chocolate Download PDFInfo
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- KR100980432B1 KR100980432B1 KR1020100004832A KR20100004832A KR100980432B1 KR 100980432 B1 KR100980432 B1 KR 100980432B1 KR 1020100004832 A KR1020100004832 A KR 1020100004832A KR 20100004832 A KR20100004832 A KR 20100004832A KR 100980432 B1 KR100980432 B1 KR 100980432B1
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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
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
- A23G3/545—Composite products, e.g. layered, coated, filled hollow products, e.g. with inedible or edible filling, fixed or movable within the cavity
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
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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
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/305—Products for covering, coating, finishing or decorating
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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
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
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Abstract
Description
본 발명은 떡이 충진된 초콜릿 엔로빙(enrobing) 쿠키 및 이의 제조 방법에 관한 것으로, 보다 상세하게는 전분분해효소를 포함함으로써 식감이 오랜 기간 유지되고 맛 변화가 적으며, 대기 중에서의 건조속도가 완만하고, 저작(chewing)성이 양호하며, 조직감이 우수한 떡이 충진된 초콜릿 엔로빙 쿠키 및 이의 제조 방법에 관한 것이다. The present invention relates to a rice cake-filled chocolate enrobing cookie and a method for preparing the same. More specifically, by including starch dehydrogenase, the texture is maintained for a long time, the taste is less changed, and the drying speed in the air is increased. The present invention relates to a chocolate-enrobed cookie filled with rice cakes having a smooth, good chewing property and good texture.
종래의 초코파이 등을 포함하는 초코 쿠키류는 쿠키에 마쉬멜로우를 샌딩한 후 초콜릿을 도포하여 제품화한 것이 대부분이다. 이와 같은 방법으로 제조한 초코 쿠키는 과도한 당의 사용과 마쉬멜로우에 사용되는 젤라틴이 대개 그 추출원이 돈피 또는 우피여서 그 식품 안전성이 문제점으로 대두되어 왔다.Most chocolate cookies, including conventional chocolate pies, have been commercialized by coating chocolate after sanding marshmallows. Chocolate cookies prepared in this way have been a problem of food safety due to the excessive use of sugar and gelatin used in marshmallows, the extract source of which is usually pork or bovine.
한편 떡은 주곡류로서 찹쌀분 또는 멥쌀분을 이용하여 제조되며, 통상적으로, 찹쌀분 또는 멥쌀분은 밀가루와 같이 글루텐(gluten)을 가지고 있지 않으므로 물에 반죽하여도 끈기가 없고 부스러지기 때문에 끓는 물에 익반죽을 하여, 즉 전분을 일부 호화시켜 반죽을 한 후에 필요에 따라 내부에 떡소를 넣고 증기솥 내에서 스팀을 이용하여 증자함으로써 제조된다.On the other hand, the rice cake is prepared using glutinous rice flour or non-glutinous rice flour as main grains.In general, glutinous rice flour or non-glutinous rice flour does not have gluten (gluten) like flour, so it is not sticky and crumbles even when kneaded in water. It is prepared by kneading the dough, ie, kneading the starch with some gelatin, and then, if necessary, adding rice cake to the inside and using steam in a steam cooker to cook.
상기와 같이 통상적으로 제조된 떡은 공기 중에 방치하는 경우, 경도 변화가 있고, 미생물에 의한 변패가 발생하여 장기간 보관할 수 없는 등의 문제점이 있다. 떡의 변패는 주로 로우뿌균에 의해 생기는 것으로 알려져 있으며, 떡의 경화는 전분의 노화현상에 의한 것으로 알려져 있으며, 상기 노화현상은 떡의 수분 증발로 촉진된다. When the rice cake prepared as described above is left in the air, there are problems such as hardness change, deterioration caused by microorganisms, and storage cannot be stored for a long time. It is known that the decay of rice cakes is mainly caused by Ropu bacteria, and the hardening of rice cakes is known to be caused by aging of starch, and the aging phenomenon is promoted by water evaporation of rice cakes.
이러한 떡을 이용하여 제조된 식품인 종래의 찰떡 쿠키류는 상기 기술한 떡 자체의 문제점을 그대로 내포하여, 떡 내부의 수분 증발로 인해 떡의 식감 측면에서 저작(chewing)성이 미흡하고 조직에 변화가 일어나 장기 저장성 및 보존성에 문제점이 있어 왔다.
Conventional wax cake cookies, which are foods prepared using such rice cakes, contain the problems of the rice cakes described above as they are, and due to evaporation of moisture inside the rice cakes, the chewing properties are insufficient in terms of texture of rice cakes and changes in tissues are caused. There has been a problem with long-term storage and preservation.
본 발명은 상기와 같은 문제점을 해결하고자 한 것으로, 본 발명의 목적은 떡 생지에 차별화된 새로운 구성성분인 전분분해효소를 첨가하여 떡 내 수분 증발 및 노화를 억제하고, 부드러운 떡의 식감과 저작성을 오래 유지하며, 또한 떡이 충진된 쿠키의 외면에 영양과 맛이 좋은 초콜릿을 코팅하여 조직을 오랫동안 보존할 수 있는, 떡이 충진된 초콜릿 엔로빙 쿠키와 이의 제조방법을 제공하는 데 있다.The present invention is to solve the above problems, an object of the present invention is the addition of starch degrading enzymes differentiated to the dough dough to inhibit water evaporation and aging in rice cakes, soft rice cake texture and chewability The present invention provides a rice cake-filled chocolate enrobing cookie and a method of manufacturing the same, which can preserve the tissue for a long time by coating a nutritious and tasty chocolate on the outer surface of the cake filled with rice cake.
상기의 기술적 과제를 해결하고자, 본 발명은 전분분해효소를 포함하는 떡이 충진된 초콜릿 엔로빙 쿠키를 제공한다. In order to solve the above technical problem, the present invention provides a cake filled with chocolate enrobing cookies containing starch degrading enzyme.
전분 분해효소는 전분의 α-1,4 결합과 α-1,6 결합을 분해하여 덱스트린, 말토오즈, 글루코오즈 등과 같은 당류를 생성하게 하는 효소로, 대표적인 효소로는 a-아밀라아제, b-아밀라아제, 글루코아밀라아제, 이소아밀라아제 등이 있다. 이들에 의해 전분의 α-1,4 결합과 α-1,6 결합이 분해되면서 전분의 액화가 같이 일어나는데, 본 발명은 전분분해효소의 이러한 특성을 떡의 식감 개선과 접목시켰는 바, 떡의 전분이 a-아밀라아제와 작용하여 적절한 정도로 액화되고 그 수분에 의해 떡의 경화 및 노화가 억제되고 그 결과로, 떡의 식감이 장기간 부드럽게 유지되어 저작성이 향상될 수 있음을 확인하였다. 본 발명에 있어, 전분 분해효소는 a-아밀라아제로 0.05 내지 0.3 중량부가 떡 생지에 포함된다. 떡 생지에 전분 분해효소가 0.05 중량부 미만이면 떡 내 수분 증발에 의한 경화 및 노화현상이 일어나며, 0.3 중량부보다 많으면 떡 내 전분 분해가 지나치게 활발하여 떡 생지로서의 기능을 수행할 수 없다.Starch degrading enzyme is an enzyme that decomposes α-1,4 and α-1,6 bonds of starch to produce sugars such as dextrin, maltose and glucose. Representative enzymes include a-amylase and b-amylase. , Glucoamylase, isoamylase and the like. These results in the degradation of the α-1,4 and α-1,6 bonds of starch, resulting in liquefaction of starch. The present invention combines these characteristics of starch degrading enzymes with the improvement of texture of rice cakes. It was confirmed that by working with this a-amylase to liquefy to an appropriate degree, the hardening and aging of the rice cake was suppressed, and as a result, the texture of the rice cake could be kept soft for a long time and the chewability could be improved. In the present invention, the starch degrading enzyme is a-amylase contained in the rice cake 0.05 to 0.3 parts by weight. If the starch degrading enzyme in the rice cake dough is less than 0.05 parts by weight, curing and aging phenomenon occurs by evaporation of water in the rice cake, and if it is more than 0.3 parts by weight, starch decomposition in the rice cake is too active and cannot function as a rice cake dough.
본 발명의 다른 측면으로, 본 발명은 전분분해효소를 포함하는 떡 생지를 제조하는 단계; 쿠키 생지를 제조하는 단계; 떡 생지를 쿠키 생지에 충진하고 성형 및 절단한 후, 오븐에 구워 소성하는 단계; 및 초콜릿을 쿠키 외면에 엔로빙하는 단계를 포함하는, 떡이 충진된 초콜릿 엔로빙 쿠키의 제조방법을 제공한다.
In another aspect of the present invention, the present invention comprises the steps of preparing a rice cake dough containing a starch enzyme; Preparing cookie dough; Filling the dough with cookie dough, shaping and cutting it, and baking the baked dough in an oven; And enveloping the chocolate on the outer surface of the cookie.
본 발명의 일구체예로, 상기 떡 생지는 찹쌀분 2 내지 5 중량부, 찰옥수수전분 10 내지 20 중량부, 식염 0.2 내지 1 중량부, 설탕 3 내지 16 중량부, D-소르비톨액 3 내지 16 중량부 및 트레할로스 0.5 내지 2.5 중량부를 혼합기에 넣고 100 내지 110℃에서 1kgf/cm2 내지 1.5kgf/cm2의 스팀 압력으로 7 내지 13분간 1차 농축 교반한 후, 설탕 8 내지 24 중량부, 맥아엿 30 내지 50 중량부를 투입하여 100 내지 110℃에서 1kgf/cm2 내지 2.5kgf/cm2의 스팀 압력으로 16 내지 24분간 2차 농축 교반하고 전분분해효소 0.05 내지 0.3 중량부를 추가 투입 혼합하여 제조되는 것을 특징으로 하는, 떡이 충진된 초콜릿 엔로빙 쿠키의 제조방법을 제공한다.In one embodiment of the present invention, the rice cake dough 2 to 5 parts by weight of glutinous rice flour, 10 to 20 parts by weight of waxy corn starch, 0.2 to 1 parts by weight of salt, 3 to 16 parts by weight of sugar, 3 to 16 parts of D-sorbitol solution 1 part by weight and trehalose 0.5 to 2.5 parts by weight in a mixer, the primary concentration and stirring for 7 to 13 minutes at a steam pressure of 1kgf / cm 2 to 1.5kgf / cm 2 at 100 to 110 ℃, sugar 8 to 24 parts by weight, malt It is prepared by adding 30 to 50 parts by weight of the second concentration and stirred for 16 to 24 minutes at a steam pressure of 1kgf / cm 2 to 2.5kgf / cm 2 at 100 to 110 ℃ and added and mixed with 0.05 to 0.3 parts by weight of starch degrading enzyme Characterized in that, it provides a method for producing a cake filled with chocolate enrobing cookies.
떡 생지의 제조시 온도, 스팀 압력 및 교반 조건은 상기에 기술한 범위 내에서 최적화되었다. 상기의 범위를 벗어나면 떡이 제대로 증자되지 못하거나, 전분분해효소가 활성을 잃어 본 발명의 효과를 달성할 수 없다. Temperature, steam pressure and agitation conditions in the preparation of rice cake dough were optimized within the ranges described above. If the rice cake is out of the above range, the rice cake is not properly cooked, or the starch dehydrogenase loses its activity, and thus the effect of the present invention cannot be achieved.
본 발명의 다른 구체예로, 상기 쿠키 생지는 가공버터 5 내지 15 중량부, 마가린 6 내지 18 중량부, 설탕 5 내지 15 중량부 및 식염 0.1 내지 0.5 중량부를 1차로 균질 혼합하고, 과당 6 내지 18 중량부, 계란 1 내지 5 중량부를 추가 투입하여 2차로 균질 혼합한 뒤, 우유지 0.5 내지 3 중량부, 팽창제 0.3 내지 2 중량부 및 소맥분 25 내지 75 중량부를 최종 혼합하여 제조되는 것을 특징으로 하는, 떡이 충진된 초콜릿 엔로빙 쿠키의 제조방법을 제공한다.In another embodiment of the present invention, the cookie dough is homogeneously mixed primarily with 5 to 15 parts by weight of processed butter, 6 to 18 parts by weight of margarine, 5 to 15 parts by weight of sugar and 0.1 to 0.5 parts by weight of salt, and fructose 6 to 18. Weight parts, 1 to 5 parts by weight of eggs are further added, and then homogeneously mixed secondly, and then 0.5 to 3 parts by weight of milk paper, 0.3 to 2 parts by weight of expanding agent, and 25 to 75 parts by weight of wheat flour are prepared by mixing. Provided is a method of manufacturing a rice cake-filled chocolate enrobing cookie.
본 발명의 또 다른 구체예로, 상기 초콜릿은 설탕 18 내지 54 중량부, 식물성 가공유지 18 내지 54 중량부, 코코아분말 6 내지 18 중량부, 유청분말 4 내지 12 중량부, 코코아매스 1 내지 4 중량부, 분말유 크림 1 내지 3 중량부, 레시틴 0.2 내지 1 중량부, 초코향 0.05 내지 0.2 중량부 및 바닐린 0.01 내지 0.1 중량부로 구성되는 것을 특징으로 하는, 떡이 충진된 초콜릿 엔로빙 쿠키의 제조방법을 제공한다.In another embodiment of the present invention, the chocolate is 18 to 54 parts by weight of sugar, 18 to 54 parts by weight of vegetable processing oil, 6 to 18 parts by weight of cocoa powder, 4 to 12 parts by weight of whey powder, 1 to 4 parts by weight of cocoa mass Part, 1 to 3 parts by weight of powdered oil cream, 0.2 to 1 part by weight of lecithin, 0.05 to 0.2 parts by weight of chocolate flavor and 0.01 to 0.1 parts by weight of vanillin, the method of manufacturing a cake filled chocolate enrobing cookie To provide.
본 발명의 또 다른 구체예로 상기 소성하는 단계는 150 내지 250 ℃의 온도를 갖는 오븐에서 7 내지 9분간 소성하는 것임을 특징으로 하는 떡이 충진된 초콜릿 엔로빙 쿠키의 제조방법을 제공한다.In another embodiment of the present invention, the firing step provides a method of manufacturing a rice cake-filled chocolate enrobing cookie, which is characterized in that the baking is carried out for 7 to 9 minutes in an oven having a temperature of 150 to 250 ℃.
본 발명을 통하여 종래의 찰떡 쿠키의 문제점인 떡이 경화, 노화됨에 따른 부드러운 식감의 저작성 감소를 개선할 수 있고, 찰떡 쿠키에 초콜릿을 엔로빙함으로써 조직을 오랫동안 보존할 수 있어, 장기 저장 안정성을 개선할 수 있다.
Through the present invention, it is possible to improve the chewability reduction of the soft texture as the rice cake, which is a problem of the conventional rice cake cookie, hardens and ages, and to encapsulate chocolate in the rice cake cookie to preserve tissues for a long time, thereby improving long-term storage stability. It can be improved.
이하, 본 발명의 떡이 충진된 초콜릿 엔로빙 쿠키 및 이의 제조 방법을 보다 구체적으로 설명하나, 본 발명의 범위가 하기의 설명에 한정되는 것은 아니다. 또한 본 발명의 요지만을 함축하여 설명될 수 있도록, 제과 제조 분야에 있어서, 이미 널리 공지된 공정들에 대한 상세한 설명은 생략됨에 유의하여야 한다.
Hereinafter, the present invention will be described in more detail with a chocolate enrobing cookie filled with a cake and a method for producing the same, but the scope of the present invention is not limited to the following description. It should also be noted that in the field of confectionery manufacturing, detailed descriptions of well-known processes are omitted so that only the gist of the present invention may be implied.
- 쿠키 생지 제조-Cookie dough manufacturing
수직형 배합기에 가공버터 10.03 중량부와 마가린 12.04 중량부, 설탕 10.03 중량부 및 식염 0.25 중량부를 넣고 1차로 균질, 혼합하고 이후 과당 12.54 중량부, 계란 2.51 중량부를 투입하여 2차로 균질,혼합하는 공정을 거쳐 우유지 1.51 중량부, 팽창제 0.92 중량부, 소맥분 50.17 중량부를 넣고 최종 혼합하여 쿠키 생지를 제조하였다.
10.03 parts by weight of processing butter, 12.04 parts by weight of margarine, 10.03 parts by weight of sugar, 0.25 parts by weight of salt, and then homogenized and mixed firstly, and then 12.54 parts by weight of fructose and 2.51 parts by weight of eggs, followed by a second homogeneous and mixing process. After passing through 1.51 parts by weight of milk paper, 0.92 parts by weight of expanding agent, 50.17 parts by weight of wheat flour was finally mixed to prepare a cookie dough.
- 찰떡 생지 제조-Manufacturing dough
찹쌀분 3.68 중량부, 찰옥수수전분 15.55 중량부, 식염 0.49 중량부, 설탕 8.18 중량부, D-소르비톨액 8.18 중량부, 트레할로스 1.64 중량부, 에스피 0.78 중량부를 혼합기에 넣고 100~110℃에서 1.5kgf/㎠의 스팀 압력으로 약 10분정도 농축 교반한 후 여기에 설탕 16.37 중량부 및 맥아엿 45.01 중량부를 투입하고 100~110℃에서 1.5kgf/㎠의 스팀 압력으로 약 20분 정도 교반한 뒤, , 전분분해효소0.12 중량부를 추가 투입하여 떡 생지를 제조하였다.
3.68 parts by weight of glutinous rice flour, 15.55 parts by weight of waxy corn starch, 0.49 parts by weight of salt, 8.18 parts by weight of sugar, 8.18 parts by weight of D-sorbitol solution, 1.64 parts by weight of trehalose, 0.78 parts by weight of SPI and 1.5 kgf at 100 to 110 ° C. Concentrated and stirred for about 10 minutes at a steam pressure of / ㎠ and 16.37 parts by weight of sugar and 45.01 parts by weight of maltose starch, and stirred for about 20 minutes at a steam pressure of 1.5kgf / ㎠ at 100 ~ 110 ℃,, Rice cake dough was prepared by further adding 0.12 parts by weight of starch degrading enzyme.
- 초콜릿 제조-Chocolate manufacturing
설탕 36.75 중량부, 분말유 크림 2.0 중량부, 식물성가공유지 37.74 중량부, 레시틴 0.45 중량부, 코코아분말 12.31 중량부, 초코향 0.1 중량부, 유청분말 8.0 중량부, 바닐린 0.05 중량부, 코코아매스 2.6 중량부를 혼합하여 초콜릿을 제조하고 50~55℃ 온도를 유지하는 저장 탱크에 보관하였다.
Sugar 36.75 parts, Powdered oil cream 2.0 parts, Vegetable oil commons 37.74 parts, Lecithin 0.45 parts, Cocoa powder 12.31 parts, Chocolate flavor 0.1 parts, Whey powder 8.0 parts, Vanillin 0.05 parts, Cocoa mass 2.6 Chocolate was prepared by mixing parts by weight and stored in a storage tank maintaining a temperature of 50 ~ 55 ℃.
- 쿠키 생지 내 찰떡 생지의 충진 및 소성-Filling and firing of dough in cookie dough
상기와 같이 제조된 찰떡과 쿠키 생지를 성형기 호퍼에 주입하고 쿠키 생지 안에 떡 생지를 충진하여 성형 및 절단한 후 150~250℃ 오븐에서 7~9분간 구워 소성하였다.
The glutinous rice cake and the cookie dough prepared as described above were injected into a molding machine hopper, and the cake dough was filled and molded into the cookie dough and baked after baking in a oven at 150-250 ° C. for 7-9 minutes.
- 초콜릿 엔로빙Chocolate Enrobing
구워진 쿠키를 충분히 냉각한 후, 냉각된 쿠키를 콘베이어로 이송하여, 엔로버실로 이동시켜 여기에 설치된 초콜릿 엔로버에 의해 초콜릿을 분무 도포하고 에어 분사로 초콜릿 도포양을 적당히 조절하였다. 이후 5~10℃의 냉각터널을 6~10분간 통과하여 엔로빙 공정을 종료하였다. After the baked cookies were sufficiently cooled, the cooled cookies were transferred to a conveyor, moved to an en- rover chamber, and chocolate was spray-coated by the chocolate enrobers installed therein, and the amount of chocolate applied by air jet was appropriately adjusted. Thereafter, the cooling tunnel at 5 to 10 ° C. was passed for 6 to 10 minutes to complete the enrobing process.
구워진 찰떡이 충진된 쿠키는 수분이 많이 포함되어 있어 충분히 냉각시키지 않으면 엔로빙 표면에 균열이 생기기 쉽다. 이와 같이 냉각시킨 찰떡 쿠키를 상기와 같은 엔로빙 공정을 거침으로써 엔로빙된 초콜릿에 균열이 생기지 않게 된다.Baked cookies are filled with moisture and can easily crack on the enveloping surface if not cooled enough. Thus, the frozen cookie is subjected to the enrobing process as described above so that cracks do not occur in the enrobed chocolate.
상기 엔로빙 공정에 투입되는 찰떡 쿠키의 수분함량은 약 15% 이고 품온은 약 23~25℃ 이다. 본 발명의 초콜릿 엔로빙 단계 전 찰떡이 충진되어 소성된 쿠키를 무작위로 추출하여 수분 함량의 경시 변화를 기존 제품(청우식품: 찰떡쿠키 오리지널)과 대비하여 조사하였다. 그 결과는 다음 [표1]과 같다.Moisture content of the glutinous rice cake is added to the en-robbing process is about 15% and the product temperature is about 23 ~ 25 ℃. Before the chocolate enrobing step of the present invention, the randomly extracted cookies that were filled with calcined rice cake were randomly extracted to investigate the change in moisture content over time compared to existing products (Cheongwoo Food: Chalkduck Cookie Original). The results are shown in the following [Table 1].
초콜릿을 엔로빙하여 제조된 본 발명을 무작위로 10개 추출하여 종래 제품과 상온에서 72시간 방치 후 물리적 성상의 변화를 비교하였고, 그 시험결과를 다음 [표2]에 나타내었다.
Ten randomly extracted the present invention prepared by enveloping chocolate was compared with the conventional product and the change in physical properties after standing for 72 hours at room temperature, the test results are shown in the following [Table 2].
Claims (8)
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Cited By (6)
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| KR101355848B1 (en) | 2012-01-26 | 2014-01-27 | 로얄 패밀리 푸드 주식회사 | Method for manufacturing cookie with rice cake therein and compositon of the same |
| KR101511915B1 (en) * | 2014-09-24 | 2015-04-20 | 주식회사청우식품 | Rice cake choco-pie with a sediment structure wrapped rice cake and manufacturing method thereof |
| KR101610913B1 (en) * | 2011-12-12 | 2016-04-11 | 주식회사 삼양사 | Rice dough composition and confectionery food manufactured thereby |
| KR102032497B1 (en) | 2018-06-19 | 2019-11-08 | 대한민국 | Manufacturing method for energy bar comprising popping pollen chip |
| KR102206273B1 (en) * | 2020-07-10 | 2021-01-22 | 주식회사청우식품 | Method of manufacturing chocolate chip cookie for moisturizing protection and chocolate chip keeping and chocolate chip cookie thereof |
| KR20230105541A (en) * | 2022-01-04 | 2023-07-11 | 주식회사청우식품 | Method and equipment of manufacturing cookie with tteok-core for improving yield |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101610913B1 (en) * | 2011-12-12 | 2016-04-11 | 주식회사 삼양사 | Rice dough composition and confectionery food manufactured thereby |
| KR101355848B1 (en) | 2012-01-26 | 2014-01-27 | 로얄 패밀리 푸드 주식회사 | Method for manufacturing cookie with rice cake therein and compositon of the same |
| KR101511915B1 (en) * | 2014-09-24 | 2015-04-20 | 주식회사청우식품 | Rice cake choco-pie with a sediment structure wrapped rice cake and manufacturing method thereof |
| KR102032497B1 (en) | 2018-06-19 | 2019-11-08 | 대한민국 | Manufacturing method for energy bar comprising popping pollen chip |
| KR102206273B1 (en) * | 2020-07-10 | 2021-01-22 | 주식회사청우식품 | Method of manufacturing chocolate chip cookie for moisturizing protection and chocolate chip keeping and chocolate chip cookie thereof |
| KR20230105541A (en) * | 2022-01-04 | 2023-07-11 | 주식회사청우식품 | Method and equipment of manufacturing cookie with tteok-core for improving yield |
| KR102762076B1 (en) | 2022-01-04 | 2025-02-04 | 주식회사청우식품 | Method of manufacturing cookie with tteok-core for improving yield |
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